World Atlas of Coffee 3rd edition Hoffmann James (2025)

This expanded and fully updated third edition is an in-depth guide to the dynamic world of coffee production by coffee expert James Hoffmann. It includes new chapters on decaffeination and steep-and-release brewers, as well as additional origins such as Australia, Japan and Puerto Rico. Hoffmann examines the factors that influence coffees taste, from varieties, terroir, harvesting and processing to roasting, water and brewing methods. Country by country, from Bolivia to Zambia, he identifies key characteristics and methods that determine the quality of each countrys output. The book also explores the development of the espresso machine and explains why strength guides on supermarket coffee are not necessarily good news. It charts coffee production in more than 35 countries and presents knowledge previously unpublished outside the coffee industry.