The World Atlas of Coffee 3rd edition : From Beans to Brewing (Hardback, 영국판)
Octopus | James Hoffmann- ISBN : 9781784729868
60,000원
기본정보
| 출간일 | 2025-10-09 |
|---|---|
| 구성/판형 | Hardback | 288 pages, Third edition |
| 크기/정보 | 259 x 202 x 25mm | 1196g |
| 상품번호 | 2713734 |
단순히 커피 마시는 법을 넘어, 커피의 탄생부터 한 잔의 음료가 되기까지의 모든 과정을 깊이 있게 다룹니다. 전 세계 35개 이상의 커피 생산국을 나라별로 분석하여 각 지역 커피가 왜 다른 맛이 나는지(테루아), 어떻게 수확하고 볶는지(로스팅), 그리고 가장 맛있게 추출하는 방법은 무엇인지 상세히 알려주는 커피 전문가의 가이드북입니다.
400,000 COPIES SOLD ACROSS THE FIRST TWO EDITIONS
An in-depth guide to the dynamic world of coffee production by the Sunday Times bestselling* author of How to Make the Best Coffee at Home, James Hoffmann.
***
For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. This expanded and fully updated 3rd edition contains new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.
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 expert 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 - James 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.
*In the Sunday Times top ten non-fiction manuals chart, w/c September 19, 2022
An in-depth guide to the dynamic world of coffee production by the Sunday Times bestselling* author of How to Make the Best Coffee at Home, James Hoffmann.
***
For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. This expanded and fully updated 3rd edition contains new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.
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 expert 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 - James 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.
*In the Sunday Times top ten non-fiction manuals chart, w/c September 19, 2022
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