Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of th...
Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee roaster James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry. For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.
作者简介
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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, www.jimseven.com, about coffee and the coffee business. The World Atlas of Coffee is his first book.
p111 原文：The original name for the drink was a kapuziner, and it was a Viennese drink in the 19th century. It was a small brewed coffee mixed with milk or cream until it attained the same shade of brown as the Capuchin monks’ robes. Essentially the n...
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lvrenblue
中信出版社2016版
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中信出版社2016版
0 有用 Grass_n_Cloud 2023-04-06 21:17:51 上海
Made me know more about coffee and the hardships to overcome
0 有用 Darkgt 2018-02-11 02:52:25
面面俱到，值得珍藏，各产地咖啡介绍略简单
3 有用 大金主 2019-05-14 16:56:59
私藏咖啡馆有中英两个版本，但这英文版真比中文版好读多了！ 最终在NokNok Coffee读完了最感兴趣的几个章节。
0 有用 迷路哭 2018-02-25 14:51:56
详尽阐述从咖啡豆到一杯咖啡的所有工序，需要了解咖啡文化这一本书足矣
0 有用 Neenyo 2017-12-07 22:23:33
朝咖啡师之路前进！
0 有用 你吃了吗 2024-01-03 13:53:56 北京
coffee入门读物，一本看完成为咖啡专家，作者善于用数理逻辑来阐述咖啡的形成、烘焙、萃取和产地特点，英文原版的句式也比较简单。学咖啡或者学英语都可以看
0 有用 Grass_n_Cloud 2023-04-06 21:17:51 上海
Made me know more about coffee and the hardships to overcome
0 有用 泥塘潜水 2022-10-19 14:50:45 福建
购书多年后第一次从头到尾读完，产地介绍里美洲最有意思，特别是巴西和萨尔瓦多。
0 有用 只要一颗红树莓 2022-08-02 22:49:24
第二版有China了（虽然只有两页）
0 有用 Me I am Gabriel 2022-06-18 13:05:15
Kinda interesting however the more I need is how to make coffee easily at home.