9781784729868 - The World Atlas of Coffee 3rd edition: From beans to brewing ? coffees explored, explained and enjoyed von Hoffmann, James (16 Ergebnisse)

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: New. In.

Hardcover. Zustand: Brand New. 3rd edition. 288 pages. 9.00x7.50x9.25 inches. In Stock.

Zustand: New. 2025. Hardback. . . . . . Books ship from the US and Ireland.

Zustand: New. Idioma/Language: Inglés. This ultimate guide to coffee, containing comprehensive details on the beans and brews of more than 35 countries, now fully updated and revised. 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. For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. "Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted. " ( Amazon customer ) "Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read. " ( Amazon customer ) "Informative, well-written and well presented. Coffee table and reference book - a winner" ( Amazon customer ) "Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java. " ( Amazon customer ) *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Hardcover. Zustand: Brand New. 3rd edition. 288 pages. 9.00x7.50x9.25 inches. In Stock.

Hardcover. Zustand: Brand New. 3rd edition. 288 pages. 9.00x7.50x9.25 inches. In Stock.

Zustand: NEW.

Zustand: New.

Buch. Zustand: Neu. Neuware -This ultimate guide to coffee, containing comprehensive details on the beans and brews of more than 35 countries, now fully updated and revised. Thisexpanded and fully updated 3rd editioncontains 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 Hoffmannexamines these key factors, looking at varieties of coffee, the influence ofterroir, 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. For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. "Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted." (Amazon customer) "Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read." (Amazon customer) "Informative, well-written and well presented. Coffee table and reference book - a winner" (Amazon customer) "Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java." (Amazon customer)Petersen Buchimport GmbH, Weidestraße 122 a, 22083 Hamburg 288 pp. Englisch.

Buch. Zustand: Neu. The World Atlas of Coffee 3rd edition | From beans to brewing - coffees explored, explained and enjoyed: the ultimate gift for coffee lovers | James Hoffmann | Buch | 288 S. | Englisch | 2025 | Octopus Publishing Ltd. | EAN 9781784729868 | Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestr. 122a, 22083 Hamburg, gpsr[at]petersen-buchimport[dot]com | Anbieter: preigu.

Buch. Zustand: Neu. Neuware - 400,000 COPIES SOLD ACROSS THE FIRST TWO EDITIONSAn 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.

Zustand: Used: Like New. LIVRE A L?ETAT DE NEUF. EXPEDIE SOUS 3 JOURS OUVRES. NUMERO DE SUIVI COMMUNIQUE AVANT ENVOI, EMBALLAGE RENFORCE. EAN:9781784729868.

Buch. Zustand: Neu. Neuware -400,000 COPIES SOLD ACROSS THE FIRST TWO EDITIONSAn 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 288 pp. Englisch.