[recommendation of introduction to Coffee Books] Top 10 best-selling coffee books in 2017

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1 "Coffee Science: a complete explanation of 122 kinds of World Fine Coffee"

Taguchi protected

Confederate publication

Professional direct teaching, complete description of coffee with photos and text. Know the roasting degree, bitterness, sour taste and aroma, and strictly select 122 kinds of fine coffee in the world to introduce to you. This book starts from the beginning, including bean selection, home-made baking, bean grinding and the methods and techniques of brewing good coffee, thoroughly explaining all kinds of appliances and expert techniques, and completely extracting the aroma and taste of coffee beans. This book features rich ★ content, is an encyclopedia of coffee, from the basic knowledge to the method of brewing, as well as the origin of coffee beans, baking skills, barista evaluation, etc., have a detailed introduction and explanation.

2 Coffee Bible

By Annette Muldwell.

Maple Book Square Culture Publishing

Amazon's highest honor five-star praise, the world's most beautiful coffee book bean production, bean selection, baking, brewing, cup testing a new wave of coffee, 35 major coffee producing areas resume 11 kinds of coffee utensils introduce 96 classic coffee brewing methods-an overview of the global coffee culture "one cup in the morning, to wake up; one cup in the afternoon, represents style; one cup at night, is attitude." Coffee has spread all over the world in just a few hundred years, turning from a drink to a commodity. This little bean tries its best to bake out the history of human civilization. in recent years, more and more people have imported raw beans and roasted themselves. They have more and more rich views on how to show the flavor and characteristics of coffee beans, and have accumulated a vigorous coffee culture. Coffee is a drink with distinct character, and the temperature difference of several degrees greatly affects the texture of the finished product. In recent years, the sales volume of coffee in Asia has reached the first place in the world. Coffee experts have emerged to emphasize and celebrate its ever-changing and unique flavor, which makes the origin of these coffee beans and the cultural environment behind them widely popular. The author gathers the global origin information, from roasting, grinding, brewing to drinking, and even to the cup of filled coffee, to analyze in detail the details that affect the flavor of coffee, and open up the experience of coffee mystery. This book features ◎ Amazon's highest honor, five-star praise, dedicated to coffee addicts on a global coffee tour. ◎ coffee bean producing area resume: five continents coffee bean producing area, production season, treatment, flavor tonality, market share are summarized. ◎ coffee brewing equipment introduction: coffee maker, coffee maker, ice drop kettle, cup use, cleaning, maintenance detailed instructions. ◎ classic coffee brewing guide: black coffee, white coffee, comprehensive coffee, alcohol coffee and other 9 classic coffee brewing skills teaching.

3 "the Science of Coffee: a perfect Coffee Book from planting and harvesting, roasting and Grinding, temperature Control, brewing and extraction to Purchasing know-how"

Tristan. by Stevenson

Dialect culture publication

Amazon Bookstore Coffee category second, all readers ★ highest rated male chef Jamie Oliver Fifteen chief barista, British Coffee Professional Competition third best seller British Library Collection drawings exclusive license across 500 years of history of amazing allusions, visit 40 coffee producing countries to explore the most advanced coffee conditioning science and technology. Describe how a tropical berry became a magic drink in people's hands: "as dark as night demons, as bitter as death, as pure as angels, as sweet as love." (Black as the devil, bitter as death, pure as an angel, sweet as love) there are a wide variety of coffee sets on the market. Whether you want to make a good cup of coffee at home or dream of opening a shop, how to choose coffee beans? Which tools should be selected and purchased? Every part of this book is closely related to the knowledge behind coffee. It is a "coffee erudite encyclopedia" that coffee lovers should definitely treasure. ●, a raw coffee bean, is the crystallization of geography, botany and economics. Tristan Stevenson, author of this book, visited coffee places all over the world, observed the climate and processing characteristics of raw beans, asked professional roasters about the best technology of roasting beans, explored the physical and chemical effects behind them, tasted the special craftsmanship of well-known cafes, and led readers to experience coffee harvesting, post-processing, roasting and grinding. Finally, there is the alchemy of how to form super hot drinks. Through the specially planned "Coffee Belt" map, showing coffee producing countries and varieties, handling methods, and so on, readers can clearly distinguish the different flavors of ── in different places. Ethiopia, for example, uses traditional washing and scaffolding drying farming methods to give their Arabica coffee a wonderful aroma of flowers, Assam black tea, or even a strong wild berry flavor, making it one of the favorite producing areas of boutique coffee. ● 10 exclusive recipes are made public! The authoritative conditioner created Jamie. the secret technique of Oliver's first restaurant bar is a special collection of Stevenson's innovative recipes, especially the special edition of Avogado, which combines two kinds of Italian cuisine to teach you to make desserts comparable to those of high-end Italian cafes at home. In addition, it also includes creative Irish coffee, homemade coffee liqueur, Italian coffee and milk latte, cappuccino and other drinks, as well as "dense milk foam" flower teaching. It is a technology that can not be missed by professional coffee professionals and amateur researchers. And the author also selflessly shares his rich experience at the bar and private experiments, introducing in detail siphon pots, French filter pots and drip coffee. Wait for brewing utensils; a special article introduces the emerging "Philharmonic pressure" game; explains the most scientific aspect of coffee brewing technology: the ── (every Starbucks must have) Italian espresso machine ── originally used nine times the atmospheric pressure to "quickly supply fresh coffee," realizing the dream of many coffee owners and inventors in the 18th century. ● nearly 1000 kinds of "sweet, sour, bitter and mellow" aromatic substances, roasting is the last opportunity to shape the characteristics of coffee through the roaster's technology of training beans. By adjusting the "ripeness" and "development" of coffee beans, it presents a variety of delicious aromas to achieve a balance. Coffee beans contain nearly a thousand aromatic compounds, which quickly undergo the "Mena reaction" at high baking temperature, which are intertwined into countless possible flavor combinations, and when dissolved in hot water, they are instantly transformed into a wonderful experience on the tip of the tongue. The earliest coffee roasting was just roasting beans by the fire at home, but now the essence of thermodynamics and hydrodynamics is used to heat raw beans more evenly, minimizing underextraction or overextraction as far as possible. With the help of experience and intuition, coupled with the assistance of the latest precision instruments, and according to the characteristics of the place of origin, the demand for brewing, and so on, can each batch of baked beans bring the most suitable flavor combination and turn into a perfect cup of coffee in the hands of consumers. ● Coffee Story, still writing a new chapter the journey of coffee berries first started in Africa, witnessed the prosperity of many empires over the past five hundred years, is the invisible hero of many scientific inventions and literary inspiration, but also stimulated the development of global trade, and is still an important export product for many countries. Sipping coffee and thinking about the impact of this small fruit on historical events can bring both taste satisfaction and spiritual pleasure. The author Stevenson visited 40 countries, covering the history, economics, botany, geography, thermodynamics, chemistry and mechanical principles of coffee, giving readers a glimpse of Coffee Science. "Amazon Coffee list No. 2 best-selling classic work" British Library exclusive authorized Illustration + Fine Coffee Photography "five-star Hotel Bar trainer, unique recipe Open" contains exquisite coffee belt maps

4 "the Science of Coffee Flavor: uncovering the Secrets of Coffee Flavor in an all-round way from Baking extraction to Raw Bean blending"

By Cui Luoyan

Dialect culture publication

there was no parallel in history! Taiwan's first complete study of coffee odor scientific classics if you want to have the superb skills of "roasting and hand-making" of coffee, you must first understand the "aroma principle"! After 15 years of research, food scientists have solved the mystery of the beautiful aroma of coffee with "scientific evidence". ★, the tongue can only feel five flavors, but coffee beans have more than a thousand fragrances. How do they affect human emotions? ★ coffee beans are almost tasteless, how to awaken the "sleeping aroma" and produce a fragrance that billions of people indulge in? How does ★ bake to instantly detonate the aroma of coffee? How to extract the perfect flavor and remove too much bitterness? This book will give you all the answers! The core of the flavor of ◆ coffee is the aroma! Cui Luoyan, a top food scientist who has been engaged in aroma research for more than 15 years, has found that countless people are fascinated by the aroma of coffee, but many people may not know that coffee beans are completely tasteless compared to other fruits such as apples and strawberries. instead, it takes heat to awaken the "sleeping aroma", allowing thousands of substances in the coffee to explode, producing a fragrance that billions of people around the world are addicted to. In addition, the human tongue can only feel five flavors, but the coffee flavor is made up of more than 1000 aromas. When people drink coffee, their tongues can only feel "bitter" and "sour", and the real aroma components volatilize into the nasal cavity behind the throat; these trace aroma molecules are most of the sources of coffee flavor. ◆ aroma brings sweetness, rapid change in raw bean roasting. However, light coffee beans need to be roasted at high temperature in order to change into ever-changing aroma. In the complex and highly skilled baking process, 100 substances disappear and transform into 650 volatile aromas, including maltol or ethyl maltol, which enhance sweetness, and nearly 20 ingredients that produce a hundred times bitter taste in the presence of water. Using scientific analysis, this book teaches you how to judge the end time according to the variety, combined with the best sweet, sour, or even bitter taste, and how to find the optimal temperature and use the rapid cooling phase of the end of the baking to lock in the aroma. Manipulate many variables to make every baked bean perfect, and this is the most fascinating and challenging aspect of coffee technology. ◆ 's perfect last mile, from grinding to brewing extraction to learn a good level of baking, grinding, hand brewing and other skills, is the only way for coffee lovers to achieve the "holy grail". However, without the basic understanding of the "aroma principle", it will be difficult to accurately control every step from raw beans to a good cup of coffee. For example, aroma extraction sounds like the more the better, but the truth is that bitterness will ooze with the aroma. The reason is that roasted or ground coffee beans will form pores or small cracks in the cell wall, and aroma substances can be released only when they encounter water; if the cooking time is too long or the particle size is too small, the aroma and flavor will dissolve from the holes at the same time, excessive bitterness will follow, it is difficult to enter the throat, on the contrary, the coffee aroma can not come out, the taste is light. "Particle size, temperature, time, water quality and pressure" is the final hurdle to determine success or failure, so as to control the bitterness of coffee in low concentration and neutralize with sour taste, which is enough to form a gourmet coffee with excellent flavor, and coffee aroma is the best monitoring point for testing these steps. ◆ uses scientific principles to discover the secrets of "Beautiful aroma" this book leads readers to understand the science of aroma, analyze the characteristics of plant odors, and then to the principles of coffee roasting, grinding and extraction, to find out the secrets of coffee's stunning aroma, including what are the aroma components of coffee with ── (1)? What are the characteristics? (2) plants have the most natural aroma molecules, and coffee is no exception. How to detonate? (3) how will Mena reaction, caramelization reaction and fatty acid oxidation reaction affect aroma control during coffee roasting? (4) how to control the quality of raw beans and not produce peculiar smell? (5) how to extract the desired aroma and reduce the unwanted bitterness? This book features ● to study scientists for 15 years, focusing on the aroma structure of coffee. Through hundreds of full-color charts and scientific data, readers can understand how aroma substances are produced, changed and used, and uncover the secrets of aroma. ● fully understands the science of fragrance and the origin of aroma, and solves all questions about fragrance. ● learns the secret of making incense, extracting the desired aroma and minimizing unnecessary bitterness and peculiar smell.

5 "New version of Coffee Coffeeology Extra: secret History, Fine beans, Nordic techniques and introduction to Baking"

Written by Han Huaizong

Writing Music Culture Publishing

"this is an introductory textbook that every coffee shop owner will read." it has been sold for 9 years, 40 brushes of the coffee world Bible, 2017 edition, a new addition to the market! Add nearly 30,000 words to the history of Chinese coffee and the first-hand observation of Yunnan coffee, the number of pages does not increase the price! The second edition updates the first official document with the word "coffee" in ●, hidden in the Taiwan Museum in 228 Park. ● Yunnan coffee production explosion, with an annual output of 100000 tons, but where to find good Yunnan beans? After ● JAB Holdings of Germany took ownership of Bitz Coffee, it acquired two major brands, Shudun City and intellectuals, and invested in K-Cup, with the intention of beating Starbucks on the left and killing Nestl é Nespresso on the right. ● boutique veteran Bizi fighting Starbucks and Nestle ● Coffee History in China and Yunnan Manor complete presentation of coffee history, variety, producing area, taste spectrum, new secrets of roasting techniques Preemptively publicize: * Light of New Taiwan: champion roaster and detailed explanation of baking curve * the third wave of essence: Nordic coffee aesthetic trend, roasting techniques * New roaster list: low maintenance, low energy consumption, high CP value of the United States and Taiwan famous machine knowledge about coffee, how much do you know? Q: a bitter and black drink with dryness and heat, benefiting the stomach, curing headaches, increasing physical strength, cleaning skin, diuresis and deodorization, and making the whole body fragrant. Can restrain drowsiness, there seems to be a real gas between the bones, refreshing, what kind of drink is it? A: Bunn. Later generations called coffee (Coffee). Q: is the shepherd boy Kadi really the ancestor of coffee? A: in fact, there is no such person in history! Q: who is the celebrity who drinks 40 cups of black coffee every day to keep himself awake? A: Voltaire Q: Muslims must drink drinks every day, also known as the native products of the Arab people, Coca-Cola, which drink? A: Qishr, the predecessor of coffee. Does the rumored shepherd boy in the history of ◇ coffee actually have a conspiracy behind his back? The father of ◇ Coffee is someone else? Do you know the evolutionary history of drinking coffee? ◇ Oral Coffee Pill: the ancient Gaila people picked coffee fruit, pounded it, wrapped it with animal fat, kneaded it into a small ball, and put it into a skin bag for use as a powerful pill for courage during a long journey / expedition / robbery. ◇ Coffee Fruit Wine Juice: there is a folk custom of brewing coffee fruit into wine to drink. The Muslim imam instructed the believers to boil the fruit water and drink it. ◇ chews curry grass: directly chew its leaves, swallow the juice, or boil it to drink. ◇ Coffee Fruit Soup the earliest coffee recipe in the history of brewing coffee-Ginger Coffee ingredient: 240mm water (cup) 25kub 30g ultra-fine ground coffee (the closer the flour is, the better) 20g brown sugar 5Mube 10g ginger practice: pour cold water into a long handle Turkish copper pot, heat to fast boil, pour in the formula and stir, bring to a boil, and remove the copper pot. As soon as the coffee foam drops, heat it into the fire, blister and remove. Repeat the above action, that is, the coffee foam should be boiled three times before turning off the fire. If you are afraid that the ginger flavor is too strong, you can add cinnamon powder, if it is too sweet, you can reduce the amount of sugar. Sift out the slag with a metal strainer before drinking. Coffee is not only to drink, it is an interesting knowledge in itself! Drinking coffee is a daily behavior, but learning coffee is a way of life. Why can an unpopular book about coffee history and baking be sold for 7 years and reprinted for 20 brushes? Why must this bartender develop a must-read textbook on the bookshelf behind the bar in every coffee shop? Han Huaizong, an old urchin in the coffee industry in Taiwan, wrote "Coffee Science" after completing the 400000-word "Fine Coffee Science". He not only revised the original concept of coffee history, the introduction of producing areas, and fine famous beans, but also added new contents. such as the introduction of Nordic coffee aesthetics that leads the international coffee fashion. A complete introduction of Chen Zhihuang, winner of the Nordic Cup baking competition, and Jiang Chengzhe, runner-up of the World Cup baking competition, who won honor for Taiwan in the international competition. Chen Chih-Huang, the light of new Taiwan, was the champion of northern Europe, but was almost "killed"? The inspiration of Jiang Chengzhe's own double baking method came from the principle of material chemistry? In addition to introducing the process of learning and participating in the competition between the two bean bakers, the analysis of the winning bean formula and baking curve is the only first-hand information available in the community. This book adheres to the author's consistent profound and simple words, accompanied by the historical materials of coffee, wonderful inside stories unknown to the outside world, as well as the latest information in the international coffee industry. It is a coffee book that can satisfy all kinds of coffee fans and coffee industry personnel. it's best to read a solid coffee book.

6 "handmade Coffee Collection"

Ugly duckling barista training center

Taiwan East vendors Publishing

Want to make a cup of professional hand-made coffee at home? After flipping through many hand-made coffee books, are you sure the method you have learned is correct? As long as you have this book, you are sure to gain a lot! In order to enable more coffee-loving readers to further acquire professional knowledge of hand-brewing coffee, the author of this book published the best-selling book "Coffee Research Lecture" at the ugly duckling barista training center. once again, the complete and systematic teaching and experience of hand-brewing coffee is presented in the form of professional teaching books, so that friends who like to make hand-made coffee can read this book. Learn the knowledge of making coffee, and you can easily be a hand-brewed coffee master at home. This book features ◎ professional commentary text with a large number of practical photos, so that readers can fully understand the professional knowledge of coffee. ◎ 's detailed step illustrations allow each coffee brewing process to clearly present the content of the book.

7 "Bean Baking Collection: the Private Bean Baking Science of the Father of Seoul Coffee School"

By Tian Guangshou

Literary creation and publication of four pieces of jade

Choose beans X baked beans X with beans the father of Seoul Coffee School taught you to master the three keys to awaken the original taste and aroma of coffee beans and bake a mellow and charming flavor of coffee! If the coffee beans are roasted well, the coffee will taste charming. A good baker can awaken coffee beans from their sleeping taste and aroma. This book features "practical experience sharing of baked beans" as the theme, which is different from the baked bean book, which focuses on the basic information and theory. This book directly focuses on the practical record of baked beans, with theoretical knowledge to help you get started quickly. From the simple and in-depth solid content from the introduction of bean shape identification, defective bean selection, baking machine principle, bean baking points for attention, to advanced bean baking techniques, bean matching principles. And so on are carefully introduced, so that you can learn step by step and lay the strongest foundation. The concise baking curve not only teaches people to evaluate raw beans from vision, smell, color and touch, but also records the baking curves of semi-hot air, hot air and direct baking in detail with a simple chart. The attached cup mapping and the temperature and schedule of the baking stage, the baking results, schedule and cup testing process are all analyzed from an objective point of view to help you bake the ideal flavor.

8 "introduction to Coffee textbook"

By Toshihide Horiguchi

Maple Leaf Culture Publishing

Besides brewing coffee and making coffee-related drinks, you can learn more... If you want to advance to "coffee expert", this book will be the first book to accompany you! 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! Features of the book ◎ 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, understanding the evaluation methods and standards of coffee beans is the first step in fine coffee learning, upgrading 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.

9 Master Coffee Making: Bean Selection, Roasting, Hand Brewing, Drinking, Coffee Godfather Teaching Important Little Details of Making Good Coffee

By Cui Rongxia

Real culture publishing

Bought expensive manor beans, why not brew out the texture of boutique coffee? Filter cup, pressure, Chemex, different tools extraction, where is the taste difference? How will the shape of the filter cup and the number of filters affect the flavor? Raw beans are used in the sun and washed with water. What's the difference in drinking them? Which one should I choose? Choose beans, roast, hand drink, a good cup of coffee, from the small details in place, taught by the godfather of the Coffee College, the key tips for becoming a good barista. [special features] 20 master demonstration films QRcode ★ Coffee College Godfather's elite version of the course, at home can be a quick barista training. ★ features three major producing areas in the world, four raw bean treatments and eight baking stages, which teach you how to understand the packaging instructions for ripe beans. ★ knows how to extract and can talk to experts about coffee scriptures. ★ 9 basic extraction utensils ╳ 13 cafe popular drink delicious techniques, rushed out of the master coffee at home. ◎ embraces the third wave of coffee, and coffee masters learn tips for bean extraction. When the coffee wave has evolved, individual and manor coffee has become the mainstream of this wave. You must know that producing area, manor, altitude, climate, soil, water quality, treatment and roasting are all important elements that affect the flavor of a coffee. ◎ style of study-master the characteristics of the producing area, distinguish the flavor differences want to drink sour and bright coffee, choose Colombia or Ethiopia Yegashev? Which of the different producing areas of Central and South America, Africa and Asia suits my taste? If the producing area is the same, will there be differences among the manor beans? ◎ learn to appreciate taste-understand the effect of raw bean treatment and baking on taste, sun-cured beans will be sweet, water-washed beans will have flower and fruit aroma? Which kind of flavor do you prefer, half-washing or half-sun? In addition to shallow baking, medium baking and deep baking, there are actually eight stages of baking beans. French baking and Italian baking are both deep baking. What's the difference? Do you have the best recipe to buy raw beans and bake them at home? ◎ extraction-to control the perfect accuracy of cooking utensils, portions, water temperature and time Melitta, Kalita, KONO, HARIO, which one should be chosen? Why? How will the groove and the number of holes affect the taste of the filter cup? What is the difference between the effect of filling water at one time and that of water injection at different times? Flannel filter cloth also has pros and cons. Which side should be used to extract and taste best? The same follicular extraction, different factory brand filter cup, the water temperature will be different? The most common filter cups, siphon pots, mocha pots. What are the key techniques for nine kinds of extraction appliances? Select (1) 20 demonstration films to practice the small details between the cooking steps. (2) A list of 11 famous coffee beans in the world to quickly check the style and taste. (3) the characteristic table of the three major producing areas, the first step in understanding the taste of high-quality beans. (4) introduction of 9 kinds of extraction tools, clear step diagram, easy to learn basic techniques. (5) to reveal the scientific principles that affect the complexity of coffee by comparing the characteristic uses of six kinds of filter cups. (6) learn the industry standard production sequence and proportion for 12 kinds of popular drinks in coffee shops. The special column of this book features unfailing bean matching principles and teaches you how to bake raw beans and free ice-drop coffee equipment at home! The decomposition steps are detailed and clear: techniques, techniques, sequence, equipment parts, no privacy, and full-color photo steps are made public. Taiwan version is exclusive! A brief introduction to Taiwan's champion-level self-baking cafe, tasting the unique delicious tips of the masters.

10 "World Coffee Map"

By James Hoffmann

Building block publishing

An atlas that takes you all over the world to explore coffee, from a raw bean to a cup of coffee, go deep into the origin, explore knowledge, feel the flavor of all coffee experts, coffee practitioners, or want to study coffee and like to drink coffee. Even if you just think the coffee is delicious, you can't miss the World Coffee Map! This book will take the continent as the boundary, and then gradually enter each country or producing area. The rich contents include: global coffee evolution history and regional coffee development; global coffee growth map and regional detailed map. Differences in graphic characteristics of different producing areas in the same country. Detailed instructions on coffee trade policy, fair trade coffee, organic coffee and so on. Beautiful photos of the place of origin in its territory. As long as you also love the charm of coffee, you will also love this book. This is the era of coffee, drinking coffee is not only a kind of enjoyment, but also full of fun. By exploring the source of what is in the cup and appreciating its quality, coffee drinkers can enter an unprecedented world. Coffee is grown in as many as 70 countries around the world, most of which are concentrated in Latin America, Southeast Asia and Africa near the equator. For some countries, coffee is even the most important economic and trade commodity, such as the Central African Republic, Colombia, Ethiopia and Honduras. Today, the United States, the world's largest coffee consumer, drinks an average of 400 million cups of coffee a day, equivalent to 146 billion cups of coffee a year. Coffee producing area, harvest method, roasting process and brewing water source are actually only some of the factors that affect the flavor. In this book, World Cup coffee master competition champion and coffee roaster James Hoffmann travels around the world, country after country, giving readers an in-depth analysis of the characteristics of producing areas, growers and industry information, local coffee culture and grading of modern coffee, all the key factors that affect the flavor of coffee, as well as professional tips on how to brew various types of wonderful coffee at home. With a collection of first-hand information, expert analysis, practical charts, precious photos of producing areas and moving text, it is a beautiful global guide to coffee beans and a necessary classic reference book for coffee fans. The growing environment of coffee trees, the people who cultivate coffee trees, and the culture of integrating coffee into life; from coffee trees to coffee beans, and from coffee beans to the cup that gives off a mellow smell in your hands. "World Coffee Map" will take you into a world tour around the coffee producing area with a wonderful picture and accurate and solid information. Propose a toast to Water bottle / Qingtian 76 Culture Minister Wu Zelin / 2014 and 2015 WBC World Cup coffee master champion Xu Jidong / coffee uncle Chen Zhihuang / Fika Fika Cafe founder, 2013 Nordic Cup coffee roasting contest champion Ye Yilan / diet tourism writer, founder of "Yilan food life player" website Xie Borong / bean baker, Coffee consultant Su Yanzhang / author of Coffee Taste Chronicles (arranged by name strokes) after coffee beans were found After the colonial empire was planted all over the world, the production process and coffee-making methods in different regions and different times are also very different. This book allows you to understand the history and culture of coffee beans, go to cafes and stop listening to ducks. You can seriously discuss the story of the origin of coffee with your boss. ── Aquarius / Qingtian 76 Cultural Director James's attitude of curiosity and knowledge in everything makes me respect very much. No matter watching him make coffee or listening to him talk about coffee, there will always be an air of urchin, not boring at all. With years of experience in producing areas, knowledge of brewing and baking, and a good storytelling style, this book is a good tool to lead the public into the boutique coffee "FROM SEED TO CUP". ── Wu Zelin / 2014 and 2015 WBC World Cup coffee master champion James Hoffmann, champion of the World Barista Competition, and one of the helmsmen of today's coffee wave, he will continue to share his focus and dedication to coffee with coffee fans all over the world through the website. Being willing to share is a characteristic of coffee people, and because of this, we can keep moving forward! ── Xu Jidong / Uncle Coffee has a complete and clear structure, reasonable and orderly structure, detailed and concise arrangement and text, including key knowledge that should be known in this field, and reading and retrieval are very convenient and efficient. A very practical introduction to coffee! ── Yilan Yilan / Food and Tourism writer, founder of "Yilan Food Life players" website, the most gentlemanly coffee world champion, turned into this essence with his sincerity in running around the world's producing areas, the book is worth careful appreciation as he always worries about others first. ── Xie Borong / bean baker, coffee consultant easy to understand coffee books, from understanding the variety of coffee, roasting, brewing to the introduction of producing areas, a large number of photos so that readers can better understand the description of the text, is a good way to get started with coffee. ── Su Yanzhang / author of Coffee Taste (arranged by name strokes)