The World Atlas of Coffee provides an in-depth exploration of coffee and the many factors that influence its taste and quality.
The book begins by explaining the origins of coffee, including the two main commercially important species, Arabica and Robusta. It then examines how climate, soil, altitude, and farming practices affect the flavor of coffee beans.
A major part of the book is devoted to coffee-producing countries around the world. It discusses the history of coffee cultivation in each region, the characteristics of local beans, and the distinctive flavors associated with different origins.
The book also explains how coffee is processed after harvesting, covering methods such as washed, natural, and honey processing. It describes how roasting changes the beans and how different roast levels influence flavor.
In addition, the author provides practical advice on brewing coffee using various methods, including pour-over, French press, espresso, AeroPress, and cold brew. Readers learn how grind size, water temperature, brewing time, and equipment affect the final cup.
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