Champion barista and coffee expert James Hoffmann examines varieties of coffee, the influence of terroir, how coffee is harvested and processed, the roasting methods used, the way in which the beans are brewed – and more. For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Expanded and fully updated third edition with new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.