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.  James Hoffmann, former World Barista Champion and leading coffee expert, 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 Australia 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 anyone who wants to learn more about coffee and its rich nuances and possibilities, this is the book to have.

With over 400,000 copies sold worldwide, the book has proven hugely popular with both the coffee industry and those that drink and enjoy coffee at home. The 3rd edition of the book, published in 2025, is a signficant update. It contains 40% new material, and has expanded the number of origins covered in the book as well, going from 36 countries cover up to 49.