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World Atlas of Coffee (Englisch) Gebundene Ausgabe – 6. Oktober 2014

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World Atlas of Coffee + Coffee Obsession + The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
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Über den Autor und weitere Mitwirkende

James Hoffmann is the managing director of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He writes a popular blog,, about coffee and the coffee business. The World Atlas of Coffee is his first book.

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13 von 13 Kunden fanden die folgende Rezension hilfreich
Hoffman explores all things coffee with a depth of understanding 29. November 2014
Von CUDEN - Veröffentlicht auf
Format: Gebundene Ausgabe
I've been in love with coffee since my first sip at 9, and that love has only grown into a fine, deep appreciation of all things java. Having worked extensively with Starbucks since their creation, I'm intimately familiar with a lot of things coffee-related, so grabbing this book by James Hoffman to add to the collection was a no-brainer.

Hoffman explores all things coffee with a depth of understanding and a passion for the brew, giving you great information about coffee's origins and current uses in the world today, as well as a thorough look at the global practice of growing plants of the genus coffea. You get a glimpse into how different countries prepare coffee, and how the trade affects local economies. There is very little information, if any, that Hoffman fails to address in this well-written tome about life-sustaining coffee.

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8 von 8 Kunden fanden die folgende Rezension hilfreich
An excellent introduction to the world of fine coffee 7. November 2014
Von R. M. Peterson - Veröffentlicht auf
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
My college-age sons tell me that what I call "coffee" isn't coffee. Understand, I started drinking the stuff over a half century ago, before the age of twelve. Most of what I drank was either instant or poured from pots on hot plates at diners, convenience stores, and office kitchenettes. I now grind my own beans and brew my daily pot of coffee with an electric drip coffee-maker. My sons still make fun of my plebeian tastes. They tell me that there's a whole 'nother world of coffee out there.

THE WORLD ATLAS OF COFFEE serves as a tremendous introduction to that brave new world of specialty coffee. There are three parts. Part One covers such things as the coffee tree, the coffee fruit, harvesting and processing coffee, and how coffee is traded. Part Two is "From Bean to Cup": coffee roasting, buying and storing coffee, alternative brewing approaches and equipment (including French Press, "pour-over" brewing, the Aeropress, and the stove-top moka pot), and espresso. Part Three is the Atlas part: entries for the many different countries in the world where coffee is grown, and for each a brief discussion of history and different growing regions, taste profiles, and (usually) information on "traceability".

The presentation is excellent. The level of specificity is about seven on a scale of ten: there is a fair amount of detail, but not so much as to overwhelm the non-expert reader. (Still, my guess is that my sons, who like to think of themselves as experts, will learn a thing or two from the book when they get home for the holidays.) The writing is lucid. And there are numerous, vivid color photographs. To repeat, the book is an excellent introduction to the world of fine coffee. Plus, I suspect that most coffee enthusiasts will not need or want additional information.
4 von 4 Kunden fanden die folgende Rezension hilfreich
A nice primer for your favorite coffee lover 12. November 2014
Von Knits in Tardis - Veröffentlicht auf
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
New books on the topic of coffee love are published on a pretty regular schedule and a lot of them are frothy ponds of coffee recipes and trivial nonsense. The book that always comes to mind if I'm asked to recommend a book is Coffee: A Guide to Buying, Brewing, and Enjoying by Kenneth Davids. For further reading, I always mention the huge resource library at the Sweet Maria's website. Now, I might add this book to my list, at least for those who are new to coffee obsession. (For the truly caffeinated, may I suggest Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry by Robert. W. Thurston. It's an exhaustive and exhausting joy to read - accessible, but with plenty of scholarly details.)

Roughly half this book is given over to the topic of coffee horticulture, processing roasting, and brewing. The author, a London roaster and prizewinning barista, takes a very user-friendly approach to the topic, and if nothing else the reader will come away from these chapters understanding why a coffee identified by roast date, varietal, region, and sometimes even the actual farm of origin is worlds apart from something in $tarbucks labeled "Winter Blend". Hint: it's about quality control and a livable wage for the people who get it to your table. Coffee freaks are an infinitely more practical and ecologically aware lot than your average oenophile.

The home brewing chapter in this book is particularly well curated and illustrated to demonstrate the devices used for various methods of coffee preparation, from the ubiquitous pour-over filter machine and ingenious Aeropress, to the more esoteric vacuum pot. I would have liked to have seen more than 2 half-pages of text on the hobby of home roasting. Perhaps it's a bit much to ask a roaster to help potential customers DIY, but roasting has become a rather significant hobby in the U.S., if not yet approaching home brewing numbers.

The second half of World Atlas of Coffee is all about the growing areas worldwide and the varietals. For all the glossy photos, this isn't just National Geographic with a shopping list. Much text is given over to disambiguation of coffee terms: variety vs. varietals, fair trade vs. free trade, and farm or estate labeling on coffee vs. country or region of origin. These finer details won't mean that much even to many who put their trust into globe hopping online or local micro roasters, but if you want to know why you might want to ask a few questions about some pricey bag labeled as "Kona" or "Jamaican Blue Mountain", a little reading is well worth your time.

I'm glad, too, that the author has taken the trouble to pierce the "Kopi Luwak" balloon. A bean that is literally "processed" by the indigenous Indonesian civit cat -- yes, that means what you think it does -- Kopi Luwak has transitioned over the years from an interesting novelty of much debated merit to an unethical and abusive product of force feeding coffee to trapped and caged wild animals, all to give jaded consumers an absurdly expensive "rarity".

Illustrations in the book, many full color, are excellent, detailed and well curated if a little "stock photo" in nature. Here's hoping that Hoffman gets a second edition book contract - one that comes with a travel itinerary and a photographer.
4 von 4 Kunden fanden die folgende Rezension hilfreich
Beautiful Photography Complements Thorough History and Commentary of Coffee 5. November 2014
Von L. Berk - Veröffentlicht auf
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
I adored 'The World Atlas of Coffee.' It is a gorgeous book, informative and creative, with a beautiful layout. It's a great coffee table book, and a pleasure to flip through -- and is also full of well-researched history and commentary.

The photographs are vibrant, warm, and colorful: they complement the text, and add a depth and artistry to the book.
James Hoffmann is thorough and expansive in his undertaking: he presents the background on coffee, the different plant strains, brewing, roasting, and serving styles. His writing is illuminating and interesting, he ties together a lengthy history with contemporary coffee interests and culture.

This is a lovely book for both the connoisseur and casual joe-drinker, or a photography enthusiast.
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A coffee book for those who love coffee 10. November 2014
Von Michael Birman - Veröffentlicht auf
Format: Gebundene Ausgabe Vine Kundenrezension eines kostenfreien Produkts ( Was ist das? )
I've been searching for an introduction to the history of coffee, one containing the most significant botanical information, the story of its discovery as a beverage and the amazing world-wide growth in its consumption. I was fortunate to have been offered this superb book, The World Atlas of Coffee: From Beans to Brewing, for purposes of review. Beautifully illustrated on thick glossy paper, the botanical and cultivation information is organized geographically, making whatever data you're searching for easy to find.

In its guise as an atlas, the book highlights coffee's most important growth areas, providing voluminous information about the regions whose economies are dependent on the coffee cherry. I am struck by how widespread coffee's cultivation now is, which is an indicator of both the plant's resiliency as well as its current economic clout. The intensifying growth in worldwide coffee consumption, coupled with the recent increase in the number of naturally occurring mutations, have placed a premium on the coffee bean as a cultivar, similar to the way wines are grown. This means that we are entering a golden age of new coffee varieties that will feature brand new flavors of coffee, new levels of coffee strength and intensity of flavor and even changes in the way coffee looks in the cup. With the recent prominence of the unusually floral/aromatic Geisha varietal, which sold for $130 per pound at a growers auction in 2007 (more than 100 times the amount more generic coffee varieties fetch at auction), the economic impetus to grow more distinctive coffees has become overwhelming.

The World Atlas of Coffee is an encyclopedia of coffee selection, storage and preparation. It answers all of your questions about coffee preparation using any number of methods, from espresso machines to the French Press method to traditional filtration methods, it's all in here. The Atlas of Coffee contains information about choosing the right water in the correct ratio for the bean being brewed as well as its level of acids and sugars so that you can properly match your preparation method. If you are a coffee lover interested in more than its reputation as a caffeine delivery system, this book will definitely meet all of your needs. Strongly recommended.
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