This ultimate guide to coffee, with comprehensive info 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 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: varieties, terroir, how they are harvested and processed, roasting methods, and brewing.

Country by country - from Bolivia to Zambia - James identifies key characteristics. Along the way we learn about everything from the development of the espresso machine, to the fallacy of strength guides at the supermarket. 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.

Details
Hardcover / 288 pages
Published 4 November 2025