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The Coffee Dictionary

An A-Z of coffee, from growing & roasting to brewing & tasting
By Maxwell Colonna-Dashwood
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Brief Description
An A-Z compendium of everything you need to know about coffee, from a champion barista. Coffee is more popular than ever before - and more complex. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment, and varieties that... Read More
Format: Hardback
$5800

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An A-Z compendium of everything you need to know about coffee.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

An A-Z compendium of everything you need to know about coffee, from a champion barista.

Coffee is more popular than ever before - and more complex. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment, and varieties that go into creating the perfect cup.

With hundreds of entries on everything from sourcing, growing, and harvesting, to roasting, grinding, and brewing, three-time UK Barista Champion & three-time world finalist Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.

Illustrated throughout and covering anything from country of origin, variety of bean, and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes - as well as the many different coffee-based drinks - The Coffee Dictionary is the final word on coffee.

Book Details

INFORMATION

ISBN: 9781840919295

Publisher: Octopus Publishing Group

Format: Hardback

Date Published: 08 May 2025

Country: United Kingdom

Imprint: Mitchell Beazley

Audience: General / adult

DIMENSIONS

Spine width: 24.0mm

Width: 216.0mm

Height: 156.0mm

Weight: 680g

Pages: 256

Collections

Cook Books & Recipes Cooking & Food Maxwell Colonna-Dashwood New Release Cook Books Non-Fiction Wine, Cocktails, Tea, Coffee and more

About the Author

Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. He is co-owner of an award-winning independent roastery and coffee shop.

Having travelled the world studying the science and art of coffee, Maxwell co-authored Water For Coffee with Dr. Christopher H. Hendon of MIT, a study on the chemical interactions between water and coffee, and how they can be manipulated to create a higher-quality cup. He frequently works with coffee experts around the world throughout various parts of the coffee chain to develop new and better technology for the enjoyment of coffee.

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