James Hoffmann > Quotes

“Espresso is probably the most intolerant method of preparation of any food or drink in the world.”
― James Hoffmann, The World Atlas of Coffee: 2nd edition

“KOPI LUWAK In Indonesia, Kopi Luwak refers to coffees that are produced by collecting the droppings of civet cats that have eaten coffee cherries. This semi-digested coffee is separated from the faecal matter and then processed and dried. In the last decade it has come to be seen as an amusing novelty, with unattributed claims of its excellent flavours, and it sells for spectacularly high prices. This has caused two main problems. Firstly, the forgery of this coffee is quite commonplace. Several times more is sold than produced, and often low-grade Robusta is being passed off at high prices. Secondly, it has encouraged unscrupulous operators on the islands to trap and cage civet cats, force-feed them with coffee cherries and keep them in terrible conditions. I find Kopi Luwak abhorrent on just about every level. If you are interested in delicious coffee then it is a terrible waste of money. One-quarter of the money you might spend on a bag could instead buy you a stunning coffee from one of the very best producers in the world. I can only regard the practice as abusive and unethical and I believe people should avoid all animal-processed coffees, and not reward this despicable behaviour with their money.”
― James Hoffmann, The World Atlas of Coffee: 2nd edition

“kettle. WATER TEMPERATURE FOR DIFFERENT ROASTS Very light roasts: 95–100°C (203–212°F) Light roasts: 92–100°C (198–212°F) Medium roasts: 85–95°C (185–203°F) Medium-dark roasts: 80–90°C (176–194°F) Dark roasts: 80–85°C (176–185°F)”
― James Hoffmann, How to Make the Best Coffee at Home

“The relationship between the buyer and the producer is often seen as the First World exploiting the Third World.”
― James Hoffmann, The World Atlas of Coffee: 2nd edition

“As an extreme example, Starbucks’ lightest roast (their Blonde Roast) is darker than anything most speciality companies will ever roast.”
― James Hoffmann, How to Make the Best Coffee at Home

“Excellent coffee should have its own sweetness, and instead of suppressing bitterness the milk will obscure the flavour characteristics of the coffee, hiding the work of the producer and the expression of terroir that the coffee has.”
― James Hoffman, The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed

“One kilogramme of coffee produces about 10 litres of carbon dioxide in the roasting process.”
― James Hoffmann, How to Make the Best Coffee at Home

“It is always important to remember that for the bulk of coffee producers, flavour is not the main reason they have selected a certain variety to grow.”
― James Hoffmann, The World Atlas of Coffee: 2nd edition

“In 1994, the widespread genocide in the country claimed nearly one million lives, and had a massive impact on the coffee industry.”
― James Hoffmann, The World Atlas of Coffee: From Beans to Brewing -- Coffees Explored, Explained and Enjoyed

“I must offer a word of caution here: don’t invest in an espresso machine at home unless you want a new hobby.”
― James Hoffmann, The World Atlas of Coffee: 2nd edition

“typically a cup of brewed coffee is 1.3–1.5 per cent dissolved coffee and the rest is water. With espresso, the ratio may be closer to 8–12 per cent dissolved coffee.”
― James Hoffman, The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed