The introduction to Coffee textbook introduces the basic knowledge of coffee and the two skills of roasting and extraction.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Coffee book recommendations| Popular science reading book "Coffee everywhere"

In addition to brewing coffee and making various coffee-related drinks, you can learn more...

If you want to be a coffee expert, this book will be your first book!

The author, Junying Horiguchi, is a coffee expert who has been in business for more than 20 years. In order to find "the most delicious coffee", he has traveled all over the world famous coffee producing areas and studied various wines to make his sense of smell and taste more acute and refined. Now, he has collected this knowledge for many years into a book, hoping that readers who want to study in the field of coffee can find the way to learn in this book.

The first is the basic knowledge of coffee, with clear graphic arrangement, introducing the structure, origin, variety and planting method of coffee, and detailed disassembly of refined coffee methods, including: natural drying, washing, semi-washing, sun, Sumatra, explain the drying process one by one. The next introductory part of the course will list the quality of green beans, the promotion and market characteristics of specialty coffee in various countries, and introduce organic coffee, shade coffee, fair trade coffee, coffee drinkers should also know how to protect the ecology of coffee, and often heard of coffee cup test, what is its process? Here is a detailed introduction for you.

Roasting and extraction are two skills that must be learned first for beginners. The second half of this book will return to the technical level, starting from the selection of roaster, the oil and aroma of beans will be perfectly presented, and you can try to match different varieties of beans with the right proportion of comprehensive coffee beans. Finally, extract coffee in the most appropriate way. Every detail is honing, is true time!

Book Features

◎ Basics: From the introduction of coffee structure, origin, variety and planting method to how to refine coffee, brew and roast, beginners must learn!

◎ Professional evaluation: learning to brew coffee is not enough, understand the evaluation methods and standards of coffee beans, is the first step in fine coffee learning, upgrade professional essential!

◎ The author personally visited seventeen coffee producing areas and xx manors around the world, and analyzed the varieties, aromas and grades. Experts must see them.

Author top

author introduces

Toshihide Horiguchi

Opened in Setagaya Ward in 1990, currently Chairman of HORIGUCHI Coffee Factory, LCF operations, seminars, opening assistance, etc. through Horiguchi Coffee Research Institute

He is a member of the Japan Fine Coffee Association (SCAJ), a member of the Japan Coffee Culture Society, and has a cup tester license recognized by the American Fine Coffee Association. He has also published the following books: "Coffee Evaluation Techniques"(Shibata Bookstore, 2000; out of print),"Introduction to Fine Coffee"(Asahi House, 2005),"My Taste of Delicious Coffee"(Oizumi Bookstore, 2008),"Complete Guide to Coffee"(Natsume, 2009),"Life with Delicious Coffee"(PHP Institute, 2009),"Opening a Handmade Village Cafe"(Tokyo Map, 2009)

Coffee Workshop HORIGUCHI

Cooperate with high-quality estates and farmers 'associations around the world and maintain long-term trade relations. It often imports the world's highest-priced specialty coffee per container unit and leads the world's specialty coffee market trend.

www.kohikobo.co.jp

Horiguchi Coffee Research Institute

He is dedicated to the cultivation, refinement and aroma of coffee, imports and sells green beans from cooperative farms and farmers 'associations, holds about 120 symposiums every year, and assists in the opening of cafes, cafes and coffee shops. In addition, the institute is also involved in the operation of the LCF organization, which currently has about 95 stores in Japan.

Part 1 Basic knowledge of coffee

Chapter1 What is Coffee?

Why coffee plants?

Where does coffee come from?

Structure of Coffee

From coffee beans to coffee

Chapter2 Types of Coffee

Arabica species introduction

Transmission of arabica species

Propagation Course of Ferrica Species

The Transmission Course of Bourbon Species

Chapter3: How Coffee Is Grown

Coffee growing conditions

Arabica is planted in a way

Chapter4 Coffee Refinement

Natural drying type, washing type

Semi-washed, sun with fruit pulp, Sumatra

Various drying methods

After drying process

The refining method varies according to the origin

Chatper5 Coffee circulation

Part2 Fine Coffee Introduction

Chapter1 Quality of Raw Beans

Changes in the name of raw beans

Does the multi-year bean also have the best aroma?

Transportation and preservation

defective beans in coffee beans

The source of the smell of raw beans

Defective beans and foreign matter

Damage caused by baking

The way to pick good beans

Chapter2: Fine Coffee

Fine Coffee Pyramid

New American Market Features from Seattle

Related contests and their functions

Fine Coffee in Japan

Japan Fine Coffee Association

Chapter3 Sustainable Coffee

1. organic coffee

2. shade coffee

3. Fairtrade Coffee

4. certified coffee

Chapter4 Classification of Fine Coffee

cup test

SCAA Cup Test

SCAA cup test protocol

Steps of the cup test

Evaluation of coffee samples

evaluation order

Detailed description of flavor properties

Example of using SCAA cup test

Aroma representation

Improved cup testing technique

Training Methods for Developing Taste

Part3 Brewing Coffee

Chapter1: Roast

roasting degree

Structure of bean dryer

What you need to know before using a bean dryer

How to choose a bean dryer

bake system

bakery tips

When baking in a 5 kg inner pan

baking step

Home baking

1. Hand net baking

2. mini bean dryer

The relationship between coffee beans and roasting

Chapter2 Mixed Coffee Beans

The meaning of coffee beans

Basic knowledge of synthetic coffee beans

Coffee Bean Shop Blended Focus

Try mixing coffee beans.

The difference between specialty coffee and commercial coffee blend beans

Application of coffee beans

Chapter3 Coffee Extraction

Coffee bean grinding method

Introduction of various bean grinders

Basic knowledge of coffee extraction

Brewing coffee in a drip cup

Brewing Technology of Drip Coffee

1. flannelette drip cup

2. filter paper drip cup

All kinds of drip cups

French press

siphon coffee

Coffee maker, ice drip maker

How to make coffee taste better

How to preserve coffee beans

Coffee bean preservation precautions

Chapter4 Espresso

Espresso from Italy

Brewing espresso

What is high quality espresso?

Espresso drinking method

How to make cappuccino

Method for making steam milk foam

Challenge the making of fancy cappuccino

Espresso culture around the world

Mixed bean variations for espresso

Espresso Machine

Part4: Introduction to coffee production

Ethiopia

Yemen

Kenya

Tanzania

Rwanda

Brazil

Colombia

Panama

Guatemala

Costa Rica

El Salvador

Jamaica

Dominican

East Timor

Indonesia

Papua New Guinea

Hawaii

Dictionary of Coffee Terms

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