Coffee Dictionary: An A-Z of Coffee, from Growing & Roasting to Brewing & Tasting by Colonna-Dashwood, Maxwell

Coffee Dictionary: An A-Z of Coffee, from Growing & Roasting to Brewing & Tasting

An A-Z compendium of everything you need to know about coffee. Coffee is more popular than ever...
$22.99 USD
$22.99 USD
Please hurry! Only 96 left in stock
Author: Maxwell Colonna-Dashwood
Format: Hardcover
Language: English
Subtotal: $22.99
Coffee Dictionary: An A-Z of Coffee, from Growing & Roasting to Brewing & Tasting by Colonna-Dashwood, Maxwell

Coffee Dictionary: An A-Z of Coffee, from Growing & Roasting to Brewing & Tasting

$22.99

Coffee Dictionary: An A-Z of Coffee, from Growing & Roasting to Brewing & Tasting

$22.99
Author: Maxwell Colonna-Dashwood
Format: Hardcover
Language: English
An A-Z compendium of everything you need to know about coffee.

Coffee is more popular than ever before - and more complex. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup. Covering anything from country of origin, variety of bean and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes, and - of course - the many different coffee-based drinks.

With more than 175 entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, champion barista and coffee expert Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.

Author: Maxwell Colonna-Dashwood
Publisher: Mitchell Beazley
Published: 06/10/2025
Pages: 256
Binding Type: Hardcover
Weight: 1.50lbs
Size: 8.40h x 6.10w x 0.90d
ISBN: 9781840919295

About the Author
Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. He is co-owner of an award-winning independent roastery and coffee shop in London.

Having travelled the world studying the science and art of coffee, Maxwell co-authored Water For Coffee with Dr. Christopher H. Hendon of MIT, a study on the chemical interactions between water and coffee, and how they can be manipulated to create a higher-quality cup. He frequently works with coffee experts around the world throughout various parts of the coffee chain to develop new and better technology for the enjoyment of coffee.

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