The World Atlas of Coffee

The World Atlas of Coffee by James Hoffmann is an ultimate guide for both coffee aficionados and casual drinkers who wish to deepen their understanding of the beloved beverage. Written by a World Barista Champion and co-founder of Square Mile Coffee Roasters in London, this comprehensive resource intricately explores the journey of coffee from seed to cup.

Hoffmann starts by delving into the origins and history of coffee, shedding light on the cultural and agricultural significance of this cherished bean. Each chapter is methodically structured to cover different aspects of coffee production: from its cultivation and harvesting to processing and roasting. The author effectively explains the science and skills involved in crafting the perfect cup, ensuring readers comprehend the complexity and craftsmanship of coffee making.

One of the book’s standout features is its extensive geographical tour. Hoffmann provides an in-depth examination of coffee-producing countries, charting the unique characteristics and production methods of over 35 nations. Readers will journey from the rich, chocolatey notes of Bolivian coffee to the bright acidity of Zambian beans, gaining insights into how climate, soil, and farming techniques contribute to the distinctive flavours of each region.

The World Atlas of Coffee is not simply a technical manual; it is also visually stunning. Filled with rich photographs and detailed illustrations, the book brings to life the colourful landscapes where coffee is grown and the vibrant communities involved in its production. These visual elements complement Hoffmann’s engaging narrative, making it as much a coffee table book as it is a thorough reference guide.

"Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted." (Amazon customer)

"Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read." (Amazon customer)

"Informative, well-written and well presented. Coffee table and reference book - a winner" (Amazon customer)

"Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java." (Amazon customer)

For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find.

Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

The World Atlas of Coffee is a definitive guide that will be an invaluable addition to the library of anyone who wishes to explore the intricate world of coffee, offering a journey that is both enlightening and visually captivating.