The Coffee Book

A beautifully illustrated guide that takes you from bean to brew, covering everything from how coffee is grown and processed to how to make over 70 different drinks at home. Anette Moldvaer draws on more than twenty years of professional experience to make every aspect of coffee accessible.

Why Start Here

“The Coffee Book” is the more polished and up-to-date of Moldvaer’s two major works. Published in 2021, it reflects changes in the specialty coffee world since her earlier “Coffee Obsession” and benefits from years of additional sourcing trips and workshops around the globe. The structure is its greatest strength: it moves logically from understanding coffee origins and production, through roasting and grinding, to brewing and drink-making.

What sets this book apart from other visual coffee guides is Moldvaer’s credibility. She is not a food stylist who researched coffee for a project. She is a World Cup Tasting Champion who has spent her career visiting farms, cupping coffees, and training baristas. That depth shows in the country profiles, which go beyond surface-level descriptions to explain what makes each region’s coffee distinctive.

The recipe section covers classics like espresso, cappuccino, and flat white alongside more unusual choices. Each recipe includes clear step-by-step instructions with photographs. At 224 pages, the book is substantial enough to be a real reference without becoming overwhelming.

What to Expect

A hardcover guide published by DK that works both as a cover-to-cover education in coffee and as a reference you return to when trying new brewing methods or exploring beans from unfamiliar origins. The visual design is excellent, with photographs and infographics that make complex processes easy to follow.