The World Atlas of Coffee
From Beans to Brewing--coffees Explored, Explained and EnjoyedBook - 2014
Provides an all-encompassing guide to coffee, presenting its origins and cultural impact, detailing where it is grown around the world, and chronicling the modern fascination with it.
Firefly Books Ltd
Professionals and enthusiasts alike will love this beautiful book by James Hoffmann. From overviews of the world's most vibrant coffee-growing regions, to step-by-step brewing tutorials, the content is educational, thought-provoking, and substantial. I've already recommended this book to Barista Magazine readers countless times. -- Sarah Allen, Editor Barista Magazine
A beautiful world guide to the brown bean.
Taking the reader on a global tour of coffee-growing countries, The World Atlas of Coffee presents the bean in full-color photographs and concise, informative text. It shows the origins of coffee -- where it is grown, the people who grow it; and the cultures in which coffee is a way of life -- and the world of consumption -- processing, grades, the consumer and the modern culture of coffee.
Plants of the genus Coffea are cultivated in more than 70 countries but primarily in equatorial Latin America, Southeast Asia and Africa. For some countries, including Central African Republic, Colombia, Ethiopia, and Honduras, coffee is the number one export and critical to the economy.
Organized by continent and then further by country or region, The World Atlas of Coffee presents the brew in color spreads packed with information. They include:
Americans consume 400 million cups of coffee per day, equivalent to 146 billion cups of coffee per year, making the United States the leading consumer of coffee in the world. The World Atlas of Coffee is an excellent choice for these coffee lovers.
This lavishly photo-illustrated book from Hoffmann explains the basic history, processing, brewing, and geographic origins of coffee. The first section covers the difference between arabica and robusta species, botany, varieties, and the harvesting, processing, and trading of the beans. Part two discusses what the consumer should do with their beans, beginning with roasting and moving onto storage, descriptive vocabulary, grinding and brewing, and various types of coffee drinks. Part three occupies half the book, giving detailed information on the various regions where coffee is grown, the local flavor profiles, history, and traceability of the coffee. Annotation ©2015 Ringgold, Inc., Portland, OR (protoview.com)