Diverse The World Atlas of Coffee: Von Bohnen zu Brühen, Ratgeber

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 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.

Kaffee war noch nie besser oder interessanter als heute. Kaffeebauern haben Zugang zu mehr Sorten und Techniken als je zuvor, und wir als Verbraucher können von diesem Fachwissen profitieren, um sicherzustellen, dass der Kaffee, den wir trinken, der beste ist, den wir finden können. Wo der Kaffee herkommt, wie er geerntet wurde, der Röstprozess und das Wasser, das zur Zubereitung verwendet wird, sind nur einige der Faktoren, die den Geschmack dessen beeinflussen, was wir trinken. Der Champion-Barista und Kaffee-Experte James Hoffmann untersucht diese Schlüsselfaktoren, betrachtet die Kaffeesorten, den Einfluss des Terroirs, wie er geerntet und verarbeitet wird, die verwendeten Röstmethoden und die Art und Weise, wie die Bohnen zubereitet werden. Land für Land – von Bolivien bis Sambia – identifiziert er die wichtigsten Merkmale und die Methoden, die die Qualität der Erzeugnisse eines Landes bestimmen. Auf dem Weg dorthin erfahren wir alles, von der Entwicklung der Espressomaschine bis hin zu den Gründen, warum die Stärkeangaben auf Supermarktkaffee wirklich keine gute Nachricht sind. Dies ist das erste Buch, das die Kaffeeproduktion von über 35 Ländern dokumentiert und Wissen umfasst, das zuvor nie ausserhalb der Kaffeeindustrie veröffentlicht wurde. Für alle, die mehr über Kaffee und seine wunderbaren Nuancen und Möglichkeiten erfahren möchten, ist dies das Buch, das man haben sollte.

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 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&#39,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.

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 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.