Coffee book recommendation: professional coffee teaching book "Jiji Coffee"-a required course for professional baristas

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Coffee book recommendation | popular science reader "Coffee Coffee everywhere"

Book title: extreme Coffee-- A required course for professional baristas

Author: ugly Duckling barista training Center

Press: Qingdao Publishing House

Editor's recommendation

Silence, the author of this book, is well-known in the coffee field in Taiwan. In order to enable more coffee-loving readers to acquire professional and correct coffee knowledge, he set up the training Center for Ugly Duckling baristas. Two years later, he once again presented the complete and systematic Barista teaching system and experience in the form of professional coffee teaching books. Let coffee lovers learn a complete knowledge of coffee-everything from picking a raw bean to brewing a cup of coffee to participating in a professional coffee competition. Take you into the fantasy world of coffee.

Content introduction

[content Abstract] do you want to maintain a stable and good quality every time you make coffee? Looking at so many coffee teaching books all over the place, are you sure you have learned it right? Whether you are a professional coffee maker or like to brew your own coffee at home, you should have the basic skills of coffee and the correct concept of extraction, so that you can make a good cup of professional coffee!

[features of this book]

Professional commentary text with a large number of practical photos, so that readers can fully understand the professional knowledge of coffee.

Detailed step illustrations allow each coffee brewing process to be clearly presented.

A complete practical manual for coffee lovers and the ultimate guide for coffee tasting

Pick on every coffee bean with the eyes of Frankenstein, so that you "know it better".

The classic barista has four required courses, so that you can gradually own your own coffee shop.

A brief introduction to the author

Silence, founder of the ugly duckling coffee training center, Ugly Duckling Barista Training Center, is well-known in the field of coffee in Taiwan. He has received systematic Barista training in Cuvee Coffee, Texas, and actively participated in local coffee competitions such as UBC and SCRBC. Today, he collates this complete and systematic teaching system and experience into a book, sharing professional knowledge, operating skills and brewing details with every coffee lover through detailed class courses.

Catalogue

Recommended preface. 002

Chapter 1 basic cup test. The definition of 008 cup test. 012

Chapter 2 France presses. 020

Chapter 4 pull flowers. 056

Chapter 6 hand flush... one hundred and thirty six

The tools used for hand punching. one hundred and thirty nine

An overview of the principle... one hundred and forty five

The basic practice of flushing a pot by hand. one hundred and forty six

Foreword

When I first met Silence, I thought he was just like the usual coffee-loving technical man who bought a classic commercial coffee machine at home at best. Unexpectedly, during his work and travel years, he did not stop learning coffee knowledge, but also actively acquired more knowledge through foreign resources, and then systematically integrated into books, from which we can see his enthusiasm for coffee.

Historically, the discovery of coffee was a wonderful surprise. After hundreds of years of evolution, it has become an indispensable drink in the lives of many people. After hundreds of years, many different cooking methods have been developed, so that the coffee can show different flavors, and we can choose a good cup of coffee according to our own preferences. The skill of brewing coffee and the ability to taste coffee are not inborn, but, like many things, can only be mastered through accumulation of experience and active learning.

The coffee brewed by each person also varies according to personal experience, subjective taste and learning status. But as a result, coffee beans can not show their high-quality original flavor with stable quality. In view of this, Silence gained experience in practical coffee-related work abroad, learned international rules and received relevant professional training, and completed this reference book after a long period of practical adjustment and revision. In my opinion, this book will be a good choice and a good start for professional baristas who want to do more, or those who want to go further in coffee research.

Li Zhongxing LE BAR COFFEE Dad Coffee

Media comment

GE Xiaoli: the ugly duckling barista training center hopes to teach the core theory of brewing rather than simple appliance differences. Only with a detailed understanding of the brewing structure can we easily make a good cup of coffee and get rid of the restrictions on the utensils.

The definition of cup test

Cup testing is a way used by cup testers to judge the flavor and characteristics of coffee. In order to understand the flavor differences and advantages and disadvantages of each kind of coffee beans in each producing area, it is necessary to put all kinds of coffee beans together with objective and standardized procedures. Usually, the cup test can find out the shortcomings, advantages and characteristics of the bean flavor, and the common cup test report can also be used as the communication language of international coffee quality. Just like eating food will inevitably have personal preferences, about coffee, but also because of different producing areas and have great differences. Just like the aroma of coffee is the first impression of coffee, but is it not a good cup of coffee if the aroma is not enough or not obvious? Of course not. Therefore, in the items evaluated by the cup test, aroma is only one of the elements. In order to make the cup test more objective, we use the Acidty, Sweetness, Bitterness, which everyone can taste, as the main evaluation item.

Espresso Espresso is now the mainstream form of coffee, and its mellow taste fascinates many people. And its brewing method is to extend the French pressure technique to the machine, which also requires a fixed amount of coffee powder and water, but the container changes from French pressure to the filter cup in the handle, so how much coffee powder to put in the filter cup is the focus of Italian brewing. The machine will provide a fixed cooking water pressure and water, so the amount and thickness of powder will directly affect the flow rate, when the flow rate is not stable, the extraction rate can not be improved.

First of all, we need to work on the amount of coffee powder. At first, we can take a look at the filter cup of the machine we use. Filter cups on the market will vary in shape and capacity due to different brands, generally common, can be divided into wide caliber and narrow caliber, caliber has 53mm, 55mm, 58mm and other sizes. Usually narrow-caliber filter cups are deeper, while wide-caliber ones are relatively shallower. This difference is mainly affected by the design of the cooking heads of various coffee machine manufacturers, but the amount of coffee powder that can be filled in each filter cup is actually the same.

The same caliber filter cup can be divided into single (single), double (double) and three (triple) and other types. The amount of powder that can be filled in one part is about 8g, that in two parts is about 18g, and that in three parts is about 21g. At this time, we should also pay attention to the depth of coffee roasting, because the depth of roasting will affect the weight of coffee particles. For example, deep-roasted coffee beans evaporate more water, so the same filter cup will need more powder when filling; conversely, if the coffee beans are lightly roasted, the powder content of the filter cup will be reduced.

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