The World Atlas of Coffee - James Hoffmann (2nd Edition)
About the Book
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. World 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.
About the Author
James Hoffmann has been involved with the specialty coffee industry for more than 12 years, and throughout has been motivated to make speciality coffee more accessible to consumers. Being the 2006 & 2007 UK Barista Championship, 2007 World Barista Champion, 2008 UK Cup Tasting Champion and the UK Brewers cup champion in 2011, he built a reputation for his knowledge and skill. In his quest to make London famous for its good coffee, he founded Square Mile Coffee Roasters where currently is the Managing Director.
He worked in training, education, and as a product and business development consultant to innovate in a way that is beneficial to the broader industry. Among these projects is the creation of the VA388 Black Eagle espresso machine with Nuova Simonelli, along with the Mythos One grinder. As founder of the Coffee Jobs Board, he has fostered a community within coffee.
He has written for more than a decade in his acclaimed personal coffee blog and recently on his Youtube channel, where he has accomplished his purpose to share with the coffee community and with the industry his knowledge, thoughts and learnings. The World Atlas of Coffee, published in 2014, is his first book.
Everything but Espresso - Scott Rao
About the Book
Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:
Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters
Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.
Part Three - Proper water chemistry and bean storage.
If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.
About the Author
Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.
Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.
Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.