This hot beverage leaves hardly anyone cold. In Germany, Austria and Switzerland per capita consumption is growing steadily, and the interest in pure varieties, preparation methods and particular tricks such as "latte art" is rising. More and more people want to know where coffee actually comes from, how to make the typical Viennese Melange, authentic Latte Macchiato and Irish Coffee, or how to foam milk so that it is not only perfectly creamy and firm, but also so that its natural sweetness also comes to the fore. Johanna Wechselberger and Tobias Hierl have dedicated a very special book to this beverage that answers these questions for the first time comprehensibly, in detail and with a real passion for good coffee.

JOHANNA WECHSELBERGER has been actively supporting better quality coffee and promoting the perfect extraction for many years. Her interest in coffee was awakened in 1996 with her own experiments in roasting and repairing old coffee machines and led, via the establishment of her own coffee bar at Vienna?s Naschmarkt, to her founding of the Vienna School of Coffee. Today she is one of three master baristas worldwide whom the SCAE (Speciality Coffee Association of Europe) has authorised as a barista trainer, International Judge, Brewmaster, certifier and also a consultant for restaurateurs who appreciate the highest quality coffee. TOBIAS HIERL holds a PhD and is editor of the magazine Buchkultur. Besides his interest in languages and literature, he showed a penchant for culinary themes at an early age. So far, he has published numerous articles in addition to a variety of cookbooks and books about wine, most recently a wine tour guide to the South Tyrol. Now his culinary range has been expanded to the topic of coffee.