{"title":"Coffee and Tea Books","description":"If you want to increase your knowledge about coffee farming, countries of origin, running a coffee shop, or tea plantations - look no further. Inside these pages is a wealth of information from other people in the specialty coffee industry.","products":[{"product_id":"what-i-know-about-running-coffee-shops","title":"What I Know About Running Coffee Shops","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eREAL-LIFE, REAL LESSONS, REAL LATTES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat I Know About Running Coffee Shops\u003c\/em\u003e is drawn from personal experience. Colin Harmon built \u003ca href=\"https:\/\/3fe.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e3fE Coffee\u003c\/a\u003e from a one-man coffee cart in a nightclub lobby to the internationally renowned business it is today. The lessons, stories and guidelines in this richly illustrated book offer a unique and honest insight into the day-to-day realities of what many people see as their dream job.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003eColin Harmon is a four-time Irish Barista Champion and owner of Dublin's 3fE Coffee, one of the world's most innovative and progressive specialty coffee shops. His work in coffee has extended to roasting, training and consultancy work, as well as developing coffee equipment for the specialty market and beyond.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Colin Harmon\u003c\/li\u003e\n\u003cli\u003e223 Pages\u003c\/li\u003e\n\u003cli\u003eISBN-10: 0995769907\u003c\/li\u003e\n\u003cli\u003eISBN-13: 978-0995769908\u003c\/li\u003e\n\u003cli\u003eItem weight: 562g (20oz)\u003c\/li\u003e\n\u003cli\u003eDesigned in Ireland by WorkGroup\u003c\/li\u003e\n\u003cli\u003ePublished in 2017\u003c\/li\u003e\n\u003cli\u003eDimensions: 230mm x 170mm x 25mm (9in x 6.7in x 1in)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse this book as a practical, anecdotal guide to the daily realities of owning and operating a specialty coffee business.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003ewhat I learned colin harmon 3fe\u003c\/span\u003e\u003c\/p\u003e","brand":"3FE","offers":[{"title":"Default Title","offer_id":4228517363740,"sku":"BK-RCS","price":54.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/bc3ca9f9-780c-47c0-9887-460e2837cf5d.jpg?v=1769183524"},{"product_id":"barista-magazine","title":"Barista Magazine LIMIT ONE","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eWe're super stoked to have partnered with Barista Magazine to bring their legendary specialty coffee magazine to our Canadian customers!!\u003c\/p\u003e\n\u003c!-- RETAIL CONTENT --\u003e\n\u003cp\u003e\u003cem\u003eFree with orders over $100.00! Just add to your cart, and the cost will be removed at checkout. Total value of your cart must be $100.00 before Barista Mag, taxes, and shipping.\u003c\/em\u003e\u003c\/p\u003e\n\u003c!--\u003cp\u003e WHOLESALE CONTENT\n\u003cp\u003e\u003cem\u003eLIMIT of one FREE copy per wholesale order. Please add to cart before checking out.\u003c\/em\u003e\u003c\/p\u003e--\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBarista Magazine June + July 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWelcome to the June + July 2026 issue of Barista Magazine, featuring Maria Andreé Negreros de Durán on the cover. Also included: Field Report: Buffalo, NY, One on One: Alex Nerantzis and much more!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003e zine 'zine zeen mag baristamag baristamagazine \u003c\/span\u003e\u003c\/p\u003e","brand":"Eight Ounce Coffee","offers":[{"title":"Default Title","offer_id":8008204058652,"sku":"BAR-MAG","price":10.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/6c519d94-2983-4d43-a553-17798ff97af5.webp?v=1781095682"},{"product_id":"the-professional-baristas-handbook","title":"The Professional Barista's Handbook","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eAN EXPERT'S GUIDE TO PREPARING ESPRESSO, COFFEE AND TEA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Scott Rao: \"When I began in the coffee business in 1993, I had read every book I could find about coffee.  After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee.  My coffee library was chock-full of colourful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in.  I would have traded in all of those books for one serious, practical book with relevant instruction about making great coffee in a café.  After being in the coffee business for 15 years, I decided someone needed to write that book, so I wrote \u003cem\u003eThe Professional Barista’s Handbook.\u003c\/em\u003e\"\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e97 Pages\u003c\/li\u003e\n\u003cli\u003eCopyright © 2008, 2009, 2011 by Scott Rao\u003c\/li\u003e\n\u003cli\u003eISBN: 978-1-4675-0371-6\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":16131521019998,"sku":"SR-PBHB","price":62.96,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/pbhbfrontcover.jpg?v=1553542872"},{"product_id":"le-manuel-du-barista-professionnel","title":"Le manuel du barista professionnel","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eUn guide spécialisé dans la préparation de l’expresso, le café, et le thé.\u003c\/p\u003e\n\u003cp\u003eMot de l’auteur : « Quand j’ai fait mes débuts dans l’industrie du café en 1993, j’avais déjà lu tous les livres sur le café. Toutefois, après mes lectures, je sentais qu’il me manquait des informations sur comment faire du bon café. Ma bibliothèque de café était pleine de descriptions sur les styles d’infusion, les zones de culture, et plusieurs recettes, avec des livres scientifiques quasi-illisibles dans le mélange. J’aurais volontiers échangé tous ces livres pour un seul livre pratique, avec des directives pertinentes pour apprendre à faire du café dans un bistro. Après 15 ans dans l’industrie du café, j’ai décidé que quelqu’un devait écrire ce livre. J’ai donc écrit Le guide du barista professionnel.\u003c\/p\u003e\n\u003cem\u003eAvailable in English here.\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e99 pages\u003c\/li\u003e\n\u003cli\u003eTraduit de la langue anglaise\u003c\/li\u003e\n\u003cli\u003e© 2008, 2009, 2011 Scott Rao\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMéthode à venir!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":16131523018846,"sku":"SR-MBP","price":69.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/french-pbhb-cover.jpg?v=1553542921"},{"product_id":"everything-but-espresso","title":"Everything But Espresso","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eScott's second book covers all of the major non-espresso forms of coffee brewing.  Broken up into three parts, \u003cem\u003eEverything but Espresso\u003c\/em\u003e covers the following: \u003c\/p\u003e\n\u003cp\u003ePart One - Coffee extraction, extraction measurement, and how to manipulate flavour by changing brewing parameters \u003c\/p\u003e\n\u003cp\u003ePart Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot. \u003c\/p\u003e\n\u003cp\u003ePart Three - Proper water chemistry and bean storage. \u003c\/p\u003e\n\u003cp\u003eIf you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e68 Pages\u003c\/li\u003e\n\u003cli\u003eCopyright © 2008, 2009, 2010, 2014 by Scott Rao\u003c\/li\u003e\n\u003cli\u003eISBN: 978-1-4507-0870-8\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMethod Coming Soon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":16131525541982,"sku":"SR-EBE","price":50.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/rao-everything-frontcover-page-001.jpg?v=1553543002"},{"product_id":"coffee-roasting-best-practices","title":"Coffee Roasting Best Practices","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003eAccomplished coffee professional, writer and consultant, Scott Rao, has a brand new book to help improve your coffee roasting knowledge and skills. \u003cem\u003eCoffee Roasting: Best Practices\u003c\/em\u003e is the culmination of Scott's 25 years of roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. \u003cem\u003eCoffee Roasting: Best Practices\u003c\/em\u003e focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid \"ROR\" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003e94 Pages\u003c\/li\u003e\n\u003cli\u003eISBN 978-1-7923-2775-9\u003c\/li\u003e\n\u003cli\u003eCopyright 2020 Scott Rao\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":32197398724702,"sku":"SR-CRBP","price":69.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/crbp_cover.png?v=1601408545"},{"product_id":"the-physics-of-filter-coffee","title":"The Physics of Filter Coffee","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eGEEK OUT ON FILTER COFFEE SCIENCE!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Physics of Filter Coffee by astrophysicist Jonathan Gagné is perhaps the most significant book ever written on the science of coffee brewing. In the book Jonathan discusses the physics of percolation, extraction, and grinding, as well as water chemistry. He takes the reader down such rabbit holes as pouring-kettle design, optimizing turbulence while pouring, the impact of fines on percolation, the physics of paper filters, and the geometry of various brewers. He also presents some original ideas about coffee brewing and backs it all up with reams of facts and data.\u003c\/p\u003e\n\u003cp\u003eThe most wonderful thing about The Physics of Filter Coffee is not the impressive depth of the science, but the practical lessons Jonathan draws from the science. Unlike, say, Illy's Espresso: the Science of Quality, an impressive treatise on the science of espresso, The Physics of Filter Coffee offers an abundance of practical recommendations derived from science, data, and experimentation. Any barista who reads this book will immediately have new tools to make better coffee.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Jonathan Gagné\u003c\/li\u003e\n\u003cli\u003eEditor: Jean Zimmer\u003c\/li\u003e\n\u003cli\u003eContributor: Rebecca Neimark\u003c\/li\u003e\n\u003cli\u003ePublisher: Scott Rao Coffee Books, 2021\u003c\/li\u003e\n\u003cli\u003eISBN: 9780578246086\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003escience scientist book chemistry\u003c\/span\u003e\u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":39409861984350,"sku":"SR-PFC","price":69.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/the_physics_of_filter_coffee_cover.jpg?v=1626269713"},{"product_id":"the-fundamentals-of-excellent-coffee","title":"The Fundamentals of Excellent Coffee","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eEVERYTHING YOU WANTED TO KNOW (AND WHAT YOU DIDN'T KNOW YOU WANTED TO KNOW) ABOUT COFFEE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Fundamentals of Excellent Coffee gives an essential introduction to coffee; from the origin of different varieties, how they’re grown and harvested, to how to roast the coffee and finally to brew the perfect cup.\u003c\/p\u003e\n\u003cp\u003eThe book contains the latest knowledge and the best recipes, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ehow to taste coffee\u003c\/li\u003e\n\u003cli\u003ethe history of coffee\u003c\/li\u003e\n\u003cli\u003ehow cultivation impacts taste\u003c\/li\u003e\n\u003cli\u003esustainability in the world of coffee\u003c\/li\u003e\n\u003cli\u003ehow to bring out the good flavour in both professional and home roasting\u003c\/li\u003e\n\u003cli\u003ethe barista's toolbox\u003c\/li\u003e\n\u003cli\u003e20 step-by-step recipes for everything from AeroPress to filter coffee and espresso\u003c\/li\u003e\n\u003cli\u003ehow to steam milk and pour latte art\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eLanguage: English\u003c\/li\u003e\n\u003cli\u003eAuthor: Coffee Collective\u003c\/li\u003e\n\u003cli\u003eFormat: Hardcover\u003c\/li\u003e\n\u003cli\u003eISBN: 9788797353608\u003c\/li\u003e\n\u003cli\u003ePublished: 2021 (1st Edition)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003ebook coffee The Fundamentals of Excellent Coffee Coffee Collective\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":39589747621982,"sku":"BK-FEC","price":59.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/coffee-collective_fundamentals-of-excellent-coffee.jpg?v=1640103901"},{"product_id":"how-to-make-the-best-coffee-at-home","title":"How to Make the Best Coffee at Home","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eYOUR GUIDE TO MAKING DELICIOUS TASTING COFFEE AT HOME\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCovering how to buy great coffee, the coffee equipment, brewing and tasting, iced coffee and cold brew, and an in-depth exploration of espresso, James Hoffmann's \u003cem\u003eHow to Make the Best Coffee at Home\u003c\/em\u003e is a must-have resource for coffee addicts and coffee lovers alike.\u003c\/p\u003e\n\u003cp\u003eComplete with guides, recipes, tips and tricks, Hoffmann has written \u003cem\u003eHow to Make the Best Coffee at Home\u003c\/em\u003e in the same approachable and enjoyable style he has used to build his loyal online following.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the Publisher\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eCoffee expert James Hoffmann is here to show you how to make consistently excellent coffee at home, with repeatable recipes to rely on whether you are just starting on your coffee journey or looking to increase your existing knowledge.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e James Hoffmann is the managing director of Square Mile Coffee Roasters, a multi-award winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He writes a popular blog, www.jimseven.com, about coffee and the coffee business. The World Atlas of Coffee is his first book.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"responsive-video-container\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/X9tg3J5OiYU\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: James Hoffmann\u003c\/li\u003e\n\u003cli\u003ePublisher: ‎Mitchell Beazley (Oct. 4 2022)\u003c\/li\u003e\n\u003cli\u003eLanguage‏: ‎English\u003c\/li\u003e\n\u003cli\u003eHardcover: 224 pages\u003c\/li\u003e\n\u003cli\u003eISBN-10: 1784727245\u003c\/li\u003e\n\u003cli\u003eISBN-13: ‎978-1784727246\u003c\/li\u003e\n\u003cli\u003eItem weight: 300g\u003c\/li\u003e\n\u003cli\u003eDimensions: 15.75 x 2.54 x 21.84cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRead for knowledge, pleasure or both.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003ebook coffee tasting hoffman jim seven square mile roasters youtube influencer\u003c\/span\u003e\u003c\/p\u003e","brand":"James Hoffmann","offers":[{"title":"Default Title","offer_id":39869368729694,"sku":"BK-JH-HTMTBCAH","price":28.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/products\/james-hoffman_how-to-make-the-best-coffee-at-home_cover.jpg?v=1670361279"},{"product_id":"my-barista-abcs","title":"My Barista ABCs","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eA (SOON TO BE) KITCHEN COUNTER CLASSIC!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMy Barista ABCs is a board book following Barista Bear through the alphabet with a coffee term to learn for each letter. From finding each coffee bean types to learning about equipment you'll find in a coffee shop, kids and parents alike will find this book delightful and educational and is best enjoyed over a cup of coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003eChristine is a coffee hobbyist, brewing her morning coffee with a HARIO V60. She was trained as a barista in Manila, Philippines and along with her husband, co-founded two coffee companies. Christine and her husband, Trent, live with their baby-baristas who love helping make morning coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Illustrator\u003c\/strong\u003e\u003cbr\u003eAmber is a coffee enthusiast. She's just learned how to brew a delicious Chemex, while her method of choice is still a French press. She enjoys her coffee while working as a graphic designer for an international counseling center.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget Audience\u003c\/strong\u003e\u003cbr\u003eCoffee loving parents and their small children. This board book is geared for ages 2-6, with the real audience being young parents who love either working or spending time in coffee shops and want to share their love with their baby baristas.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Christine Rollings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Christine Rollings","offers":[{"title":"Default Title","offer_id":40770651226206,"sku":"BK-CR-BAR-ABC","price":19.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/christine-rollings_my-barista-abcs_01.jpg?v=1769704562"},{"product_id":"world-atlas-of-tea-soft-cover","title":"World Atlas of Tea (Soft Cover)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eFROM LEAF TO CUP - THE WORLD'S TEAS EXPLORED AND ENJOYED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery tea has a fascinating story to tell about the place in which it grew – from soil, climate and altitude to the choices its producers made in processing it. The World Atlas of Tea covers tea from the ground up, including why the soil in China makes different tea than the soil in India.\u003c\/p\u003e\n\u003cp\u003eTea mixologist Krisi Smith explains what a tea drinker needs to know to appreciate teas of all descriptions. She follows tea from the plantation to harvesting and processing to how to make the perfect cup. The best products and their taste profiles are explained from the world’s key tea-growing regions – from China, Taiwan, Japan, India and Sri Lanka to Nepal, Vietnam and East Africa. Krisi also includes info on everything from blending teas to your own taste and some innovative recipes, to health benefits and the perfect kit to make your brew truly delicious.\u003c\/p\u003e\n\u003cp\u003eThe book is illustrated throughout with beautiful colour photographs taken in the field.\u003c\/p\u003e\n\u003cp\u003eThe contents are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePart 1 Tea Basics -- The Tea Plant; Varieties of tea; Altitude, climate and seasons; Harvesting and processing; The tea voyage\u003c\/li\u003e\n\u003cli\u003ePart 2 Tea Brewing and Drinking -- Tea-brewing basics; Tea tools; Buying, storing and tasting\u003c\/li\u003e\n\u003cli\u003ePart 3 Tea Blending -- Tisanes, herbal and fruit teas; Scenting, infusions and blending herbs; Blending tea at home; Blending for health; Tea mixology\u003c\/li\u003e\n\u003cli\u003ePart 4 The World of Tea -- Country profiles of China, Taiwan, Japan, India, Nepal, Sri Lanka, Vietnam, East Africa\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: W196.85mm x L254mm (W7.75in x L10.0in)\u003c\/li\u003e\n\u003cli\u003eBook Format: Paperback \/ Softback, Trade paperback (US)\u003c\/li\u003e\n\u003cli\u003eEAN: 9780228105381\u003c\/li\u003e\n\u003cli\u003ePublisher: Firefly Books\u003c\/li\u003e\n\u003cli\u003eImprint: Firefly Books\u003c\/li\u003e\n\u003cli\u003eAuthor Statement: Krisi Smith\u003c\/li\u003e\n\u003cli\u003eAudience Statement: Trade\u003c\/li\u003e\n\u003cli\u003eSpecs: 200 colour images, 30 colour maps, glossary, index\u003c\/li\u003e\n\u003cli\u003ePages: 240\u003c\/li\u003e\n\u003cli\u003ePub Date (DD-MM-YYYY): 04-03-2025\u003c\/li\u003e\n\u003cli\u003eLanguage: ENG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003e chai tae tee kristi smith ceylon orange pekoe earl grey sencha genmaicha oolong puer pu-erh puerh white matcha darjeeling tisane tisanes rooibos goji english breakfast irish breakfast scottish breakfast yerba mate \u003c\/span\u003e\u003c\/p\u003e","brand":"Firefly Books","offers":[{"title":"Default Title","offer_id":41817319145566,"sku":"ATLAS-SFT-TEA","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/ef889c2f-22d9-4cda-b99b-e011f5723e46.jpg?v=1750868610"},{"product_id":"sca-coffee-sensory-and-cupping-handbook","title":"SCA Coffee Sensory and Cupping Handbook","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eUNLOCK THE SECRETS OF COFFEE FLAVOUR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIntroducing the Coffee Sensory \u0026amp; Cupping Handbook, A groundbreaking guide from the Specialty Coffee Association (SCA) that distills 30 years of sensory science into one essential resource.\u003c\/p\u003e\n\u003cp\u003eWritten by Dr. Mario R. Fernández-Alduenda and Peter Giuliano, this handbook blends cutting-edge research with the SCA's proven cupping protocols and the newly refined Coffee Tasters' Flavour Wheel.\u003c\/p\u003e\n\u003cp\u003eFlavour is the foundation of specialty coffee—and understanding it is the key to mastering your craft. This handbook empowers baristas, roasters, Q-graders, and coffee entrepreneurs to evaluate, communicate, and elevate coffee quality with precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You'll Gain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA practical, approachable guide to sensory evaluation\u003c\/li\u003e\n\u003cli\u003eTools to decode aroma, taste, and mouthfeel\u003c\/li\u003e\n\u003cli\u003eLanguage to describe coffee with clarity and confidence\u003c\/li\u003e\n\u003cli\u003eInsights that enhance every cupping session\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eContributors: Mario Roberto Fernández-Alduenda (Conceptualization, Visualization, Writing (Original Draft), Writing (Review \u0026amp; Editing)); Peter Giuliano (Conceptualization, Visualization, Writing (Original Draft), Writing (Review \u0026amp; Editing)); Katie von der Lieth (Conceptualization, Project Administration, Supervision, Writing (Review \u0026amp; Editing)); Jenn Rugolo (Visualization, Writing (Review \u0026amp; Editing))\u003c\/li\u003e\n\u003cli\u003eDesign by: One Darnley Road\u003c\/li\u003e\n\u003cli\u003ePrinted by: Metro Printing\u003c\/li\u003e\n\u003cli\u003eDimensions: W190mm x L240mm (W7.48in x L9.45in)\u003c\/li\u003e\n\u003cli\u003eBook Format: Paperback \/ Softback\u003c\/li\u003e\n\u003cli\u003eISBN: 978-1-3999-0329-5\u003c\/li\u003e\n\u003cli\u003ePublisher: Specialty Coffee Association (SCA)\u003c\/li\u003e\n\u003cli\u003ePages: 130\u003c\/li\u003e\n\u003cli\u003ePub Date (MM-YYYY): 09-2021\u003c\/li\u003e\n\u003cli\u003eLanguage: ENG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRead to learn about coffee tasting and cupping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SCA","offers":[{"title":"Default Title","offer_id":42021828821086,"sku":"SCA-R200600","price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/bbd88ac1-8d04-4467-aa2f-c20091d4a3f6.jpg?v=1757527684"},{"product_id":"sca-the-washed-arabica-green-coffee-defect-guide","title":"SCA The Washed Arabica Green Coffee Defect Guide (2018)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eMASTER THE ART OF GREEN COFFEE EVALUATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Arabica Green Coffee Defect Guide (2018) is your definitive resource for understanding and identifying defects in washed Arabica green coffee. Developed by the Specialty Coffee Association, this guide sets the global standard for quality control in the coffee supply chain.\u003c\/p\u003e\n\u003cp\u003eWhether you're a green coffee buyer, quality control specialist, or aspiring Q-grader, this guide offers a clear, visual, and scientifically grounded approach to defect classification. It's designed to help you make informed decisions that protect quality and elevate your coffee offerings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDetailed descriptions of primary and secondary defects\u003c\/li\u003e\n\u003cli\u003eVisual references to aid identification\u003c\/li\u003e\n\u003cli\u003eGuidelines for sample preparation and defect scoring\u003c\/li\u003e\n\u003cli\u003eInsights into how defects impact cup quality and grading\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUsed by professionals across the industry, this guide supports consistency, transparency, and excellence in green coffee evaluation. It's a must-have for anyone serious about sourcing and maintaining top-tier Arabica beans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: W216mm x L280mm (W8.5in x L11in)\u003c\/li\u003e\n\u003cli\u003eBook Format: Paperback \/ Softback\u003c\/li\u003e\n\u003cli\u003eISBN: 978-0-9995-8071-4\u003c\/li\u003e\n\u003cli\u003ePublisher: Specialty Coffee Association (SCA)\u003c\/li\u003e\n\u003cli\u003ePages: 34\u003c\/li\u003e\n\u003cli\u003ePub Date (MM-YYYY): 01-2018\u003c\/li\u003e\n\u003cli\u003eLanguage(s): ENG, FRA, ESP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse in the field when inspecting green coffee for defects.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SCA","offers":[{"title":"English","offer_id":42022350815326,"sku":"SCA-R202800","price":35.0,"currency_code":"CAD","in_stock":true},{"title":"French","offer_id":42022350848094,"sku":"SCA-R202808","price":35.0,"currency_code":"CAD","in_stock":true},{"title":"Spanish","offer_id":42022350979166,"sku":"SCA-R202805","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/9ff8b3f2-42ee-45f6-8ff1-a51354199fa3.jpg?v=1757535350"},{"product_id":"sca-the-sca-water-quality-handbook-2018","title":"SCA The SCA Water Quality Handbook (2018)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eUNLOCK THE SCIENCE BEHIND EXCEPTIONAL COFFEE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWater isn't just an ingredient—it's the foundation of every great cup. The SCA Water Quality Handbook (2018) is your essential guide to understanding how water chemistry impacts coffee flavour, extraction, and consistency. Whether you're a barista, roaster, or café owner, this handbook empowers you to optimize water for brewing, cleaning, and equipment longevity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Inside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExpert insights into water composition and treatment\u003c\/li\u003e\n\u003cli\u003ePractical tools for testing and adjusting water quality\u003c\/li\u003e\n\u003cli\u003eGuidelines aligned with SCA standards for brewing excellence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMake every drop count. Elevate your coffee game with the handbook trusted by professionals worldwide.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions: W220mm x L280mm (W8.7in x L11in)\u003c\/li\u003e\n\u003cli\u003eBook Format: Paperback \/ Softback\u003c\/li\u003e\n\u003cli\u003eISBN: 978-0-9995807-3-8\u003c\/li\u003e\n\u003cli\u003ePublisher: Specialty Coffee Association (SCA)\u003c\/li\u003e\n\u003cli\u003ePages: 82\u003c\/li\u003e\n\u003cli\u003ePub Date (MM-YYYY): 04-2018\u003c\/li\u003e\n\u003cli\u003eLanguage(s): ENG\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse as an essential guide to understanding how water chemistry impacts coffee flavour, extraction, and consistency.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SCA","offers":[{"title":"Default Title","offer_id":42023759020126,"sku":"SCA-R202810","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/dcc1cdcd-ce05-408c-8dd1-5bba20499756.jpg?v=1757598461"},{"product_id":"the-physics-of-espresso","title":"The Physics of Espresso","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eGEEK OUT ON ESPRESSO SCIENCE!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Physics of Espresso by Jonathan Gagné is the new standard for espresso science, and will be for generations to come. POE is the modern successor to Espresso Coffee: The Science of Quality by Illy, but with far more actionable advice.\u003c\/p\u003e\n\u003cp\u003eThe Physics of Espresso is clear, concise, and comprehensive all at once, as Jonathan guides the reader through the physics of espresso preparation and extraction. Using a blend of published science papers, personal experiments, and some impressive work by other coffee enthusiasts, Jonathan covers every important detail of espresso making, and offers many original ideas.\u003c\/p\u003e\n\u003cp\u003eChapter topics include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWater chemistry\u003c\/li\u003e\n\u003cli\u003eEspresso extraction\u003c\/li\u003e\n\u003cli\u003ePercolation science\u003c\/li\u003e\n\u003cli\u003eGrinding\u003c\/li\u003e\n\u003cli\u003ePuck prep\u003c\/li\u003e\n\u003cli\u003eShot dynamics\u003c\/li\u003e\n\u003cli\u003ePressure and flow profiling\u003c\/li\u003e\n\u003cli\u003eCoffee storage and freshness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Jonathan Gagné\u003c\/li\u003e\n\u003cli\u003eEditor: Jean Zimmer\u003c\/li\u003e\n\u003cli\u003eContributor: Rebecca Neimark\u003c\/li\u003e\n\u003cli\u003ePublisher: Scott Rao Coffee Books, 2025\u003c\/li\u003e\n\u003cli\u003eISBN: 9798350747737\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003escience scientist book chemistry\u003c\/span\u003e\u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":42127523217502,"sku":"SR-PE","price":69.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/552314f4-4218-4d27-8e14-3b76a91724d3.jpg?v=1761164026"},{"product_id":"the-world-atlas-of-coffee-3rd-edition","title":"The World Atlas of Coffee (3rd Edition)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eYOUR PASSPORT TO GLOBAL COFFEE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis \u003cstrong\u003eexpanded and fully updated 3rd edition\u003c\/strong\u003e contains new chapters on decaffeination and steep and release brewers, as well as additional origins of note such as Australia, Japan and Puerto Rico.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFor those who treat coffee as more than a morning ritual, James Hoffman's \u003cem\u003eThe World Atlas of Coffee\u003c\/em\u003e elevates your appreciation to an art form. This meticulously designed volume maps the world's most celebrated growing regions, decoding terroir, processing, and varietals with clarity and elegance. Whether displayed on your coffee table or referenced at your brew bar, it's a definitive guide for curious drinkers and seasoned enthusiasts alike.\u003c\/p\u003e\n\u003cp\u003eA foundational reference for anyone serious about coffee. \u003cem\u003eThe World Atlas of Coffee\u003c\/em\u003e delivers a comprehensive look at global origins, processing methods, and flavour profiles with the precision today's specialty world demands. Clear origin breakdowns, region‑by‑region analysis, and practical brewing frameworks make it an indispensable resource for baristas, roasters, and professionals who want to deepen their craft.\u003c\/p\u003e\n\u003cp\u003eGive the coffee lover in your life a journey they can savour. The World Atlas of Coffee blends rich storytelling with striking photography to explore how beans become flavour. It's a beautiful, informative, and endlessly browsable gift—perfect for anyone who delights in discovering what's behind their favourite cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eJames Hoffmann is the co-founder of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London, UK. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He has a YouTube channel with more 2 million subscribers, where he makes videos about anything and everything to do with coffee. He is the author of The World Atlas of Coffee (first edition 2014, second edition 2018) and How to Make the Best Coffee at Home (2022), which have sold over 75,600 copies in North America.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: James Hoffmann\u003c\/li\u003e\n\u003cli\u003ePublisher: Mitchell Beazley (Nov 4 2025)\u003c\/li\u003e\n\u003cli\u003eLanguage: English\u003c\/li\u003e\n\u003cli\u003eHardcover: 288 pages\u003c\/li\u003e\n\u003cli\u003eISBN-10: 1784729868\u003c\/li\u003e\n\u003cli\u003eISBN-13: 978-1784729868\u003c\/li\u003e\n\u003cli\u003eItem weight: 1200g\u003c\/li\u003e\n\u003cli\u003eDimensions: L261.6mm x W205.7mm x H25.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRead for knowledge, pleasure or both.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003ebook coffee tasting hoffman jim seven square mile roasters youtube influencer\u003c\/span\u003e\u003c\/p\u003e","brand":"James Hoffmann","offers":[{"title":"Default Title","offer_id":42360710168670,"sku":"ATLAS-COFFEE-3","price":49.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/5babbcb0-c5e7-4fac-863c-e26bc7c002ab.jpg?v=1767892017"},{"product_id":"what-i-know-about-growing-a-coffee-business","title":"What I Know About Growing a Coffee Business","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eA STRATEGIC GUIDE TO GROWING YOUR CAFE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Colin Harmon, owner of the Dublin café chain \u003ca href=\"https:\/\/3fe.com\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e3fE\u003c\/a\u003e and author of the highly received 2017 publication \u003cem\u003eWhat I Know About Running a Coffee Business\u003c\/em\u003e, comes a follow-up book on the strategy, planning, and nuance that goes into growing and maturing a pre-existing business.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhat I Know About Growing a Coffee Business\u003c\/em\u003e illustrates the life lessons and experiences of a coffee entrepreneur, with a narrative led by the evolution of 3fE from a third-floor startup in an apartment building to a global enterprise with a roastery.\u003c\/p\u003e\n\u003cp\u003eWhile Colin's first book outlines the lessons learned by opening and owning his first café, \u003cem\u003eWhat I Know About Growing a Coffee Business\u003c\/em\u003e tells the stories of Colin's ambition as he takes on the highwire act of accepting new projects without neglecting what he'd already created.\u003c\/p\u003e\n\u003cp\u003eWith a generous helping of insight from Colin – who has also worked extensively across the coffee industry as a consultant and trainer – \u003cem\u003eWhat I Know About Growing a Coffee Business\u003c\/em\u003e is an excellent resource for existing café owners and operators ready for the next steps.\u003c\/p\u003e\n\u003cp\u003eChapter topics include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRetail Growth\u003c\/li\u003e\n\u003cli\u003eGrowing Plans\u003c\/li\u003e\n\u003cli\u003eRoastery\u003c\/li\u003e\n\u003cli\u003eWholesale\u003c\/li\u003e\n\u003cli\u003eKitchens and Food\u003c\/li\u003e\n\u003cli\u003eSpinoffs\u003c\/li\u003e\n\u003cli\u003eThe Journey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003cbr\u003eColin Harmon is a four-time Irish Barista Champion and owner of Dublin's 3fE Coffee, one of the world's most innovative and progressive specialty coffee shops. His work in coffee has extended to roasting, training and consultancy work, as well as developing coffee equipment for the specialty market and beyond.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eAuthor: Colin Harmon\u003c\/li\u003e\n\u003cli\u003eEditor: Ian Lamont\u003c\/li\u003e\n\u003cli\u003ePublisher: 3fE\u003c\/li\u003e\n\u003cli\u003eISBN-13: 979-8895908549\u003c\/li\u003e\n\u003cli\u003eItem weight: 735g (26oz)\u003c\/li\u003e\n\u003cli\u003ePublished in 2025\u003c\/li\u003e\n\u003cli\u003eDimensions: 230mm x 170mm x 30mm (9.1in x 6.7in x 1.2in)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse this book as a reliable, how-to guide for moving past the volatile startup phase and into a sustainable, scalable business model for your café.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003ewhat I learned colin harmon 3fe\u003c\/span\u003e\u003c\/p\u003e","brand":"3FE","offers":[{"title":"Default Title","offer_id":42418208604254,"sku":"BK-WIKAGACB","price":55.2,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/83c4db50-e641-4e78-9b40-39b36634e333.jpg?v=1769185679"},{"product_id":"water-for-coffee-2nd-edition","title":"Water for Coffee (2nd Edition)","description":"\u003cul class=\"tabs\"\u003e\n\u003cli class=\"active\"\u003eDescription\u003c\/li\u003e\n\u003cli\u003eSpecs\u003c\/li\u003e\n\u003cli\u003eMethod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"tabs-content\"\u003e\n\u003cli class=\"active\"\u003e\n\u003cp\u003e\u003cstrong\u003eA DEEP DIVE INTO THE CHEMISTRY AND PHYSICS OF BREWING WATER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWater can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body and change extraction. It affects the way we roast and the way we brew. Why?...\u003c\/p\u003e\n\u003cp\u003eChemistry (and a little bit of physics). This book explores the chemistry of water and the effect it has on coffee. Three-time winner of the UK Barista Championships, Maxwell Dashwood and Chemist, Christopher H. Hendon equip you with the tools to allow you to predict - with a given water - how a coffee will taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cul\u003e\n\u003cli\u003eSecond Edition\u003c\/li\u003e\n\u003cli\u003eAuthors: Maxwell Dashwood and Christopher H. Hendon\u003c\/li\u003e\n\u003cli\u003e156 pages\u003c\/li\u003e\n\u003cli\u003eHardcover\u003c\/li\u003e\n\u003cli\u003eISBN-13: 978-1-3999-8044-9\u003c\/li\u003e\n\u003cli\u003eCopyright: 2025\u003c\/li\u003e\n\u003cli\u003ePublished by: Maxwell Dashwood in Great Britain, 2025\u003c\/li\u003e\n\u003cli\u003eDesign \u0026amp; Editing: Ally Simpson (Typesetting and layout)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRead for knowledge, pleasure or both.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"display: none;\"\u003ecolonna dashwood uk max science scientist \u003c\/span\u003e\u003c\/p\u003e","brand":"Dashwood Enterprises","offers":[{"title":"Default Title","offer_id":42483799031902,"sku":"BK-WFC2","price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/files\/ffa0965b-1809-433f-b354-522c01729724.jpg?v=1772043668"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2404\/0687\/collections\/coffee_books.jpg?v=1511737778","url":"https:\/\/oightouncecoffee.shop\/collections\/coffee-and-tea-books.oembed","provider":"Eight Ounce Coffee","version":"1.0","type":"link"}