30 DAYS OPEN PURCHASEJames Hoffmann won the World Barista Championship in 2007, founded the Square Mile roastery in London the following year and today runs one of the world's most watched channels about food and drink. He probably commands both the greatest trust in the coffee world and its hardest-working barber.
The first half of the book goes through what actually determines what ends up in the cup. Origin, growing altitude, harvest, fermentation, roasting, water and brewing method, each in turn.
The second half is a country-by-country survey of where coffee comes from, with maps and descriptions of the flavour profiles produced by each region.
The third edition has been updated after a decade in which both coffee growing and brewing have changed rapidly.
It is the only book on the subject that works equally well for the beginner and for someone who already brews with precision.
Format: Hardback
Number of pages: 288
Language: English
First published: 2014, this third edition 2025
The Kitchen Lab Selection
Sweden drinks more coffee than almost anyone and knows less about it than it ought to. This book is the remedy, and it has no competitor in its class. It refuses to compromise on a subject that has for far too long been treated as a neglected footnote to gastronomy.
