The World Atlas of Coffee

The World Atlas of Coffee is the definitive guide to understanding coffee at every stage — from the soil it grows in to the cup it ends up in. This expanded and fully updated third edition covers over 35 producing countries, with new chapters on decaffeination and steep-and-release brewing, plus newly added origins including Australia, Japan, and Puerto Rico. Country by country, James Hoffmann maps the characteristics, processing methods, and quality markers that define each region's output — knowledge that was previously confined to the coffee industry itself.

Written by World Barista Champion James Hoffmann, the book traces the full arc of coffee: varieties and terroir, harvesting and processing, roasting, and brewing. It's a resource for anyone who wants to drink better coffee and understand why it tastes the way it does — whether you're just getting started or already deep in the craft.