Introduction to Coffee knowledge recommended book the Science of Coffee Pharmaceutical experts take you to explore the world of coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Can rookies with zero basics of coffee be on SCA? How much does it cost? How long is the study cycle?

Pharmaceutical experts take you to explore the world of coffee

From raw materials of origin to baking and brewing

The expert will explain it to you in detail.

Based on scientific theory

Unveil the mystery of delicious coffee!

This book will tell you:

How does ◆ accurately judge what is good coffee?

How does ◆ find the best coffee according to his own preferences?

◆, what do you know about coffee?

How does the origin, variety and roasting method of ◆ coffee beans affect the coffee flavor?

The "beans" of ◆ coffee beans do not mean beans.

What is the difference between ◆ 's "persistent bitter taste" and "bitter aftertaste"?

Which caffeine content is higher in ◆ light roasting or deep roasting?

Is it true that ◆ "roasting coffee beans over a charcoal fire can ripen the coffee bean core"?

Is it credible for ◆ to say that drinking coffee can reduce the risk of cancer?

The features of this book

1. The text is exquisite and the knowledge related to coffee is explained in detail.

two。 It covers a wide range of aspects, from coffee history to roasting and brewing, is a must-have book for getting started with coffee.

3. It is a practical reference book to analyze coffee flavor and explore coffee and health from a scientific point of view.

A brief introduction to the author

Danbu Xingbo

Born in Nagasaki Prefecture, Japan in 1969. After completing the course of Pharmaceutical Studies at the Institute of Pharmacy at Kyoto University, he is currently studying for a doctoral program and serves as an assistant professor and lecturer at Shiga University. Specializing in cancer-related genetics and microbiology. Run a popular coffee website "Baijiayuan", and give lectures to their own roasters or enterprises to discuss the aroma and health issues of coffee. He is the author of the Coffee equation of Taguchi Guard (co-author, published by Taiwan city-state).

A brief introduction to translators

Cai Tingzhu

Graduated from Japanese Department of Tunghai University. Once worked in a trading company and manufacturing industry, and worked hard to learn Japanese in order to learn more about Japan. Now living with the computer with one hand and the child with the other. The life of a pseudo-housewife. He has translated books such as "the boutique Coffee of Maruyama Jia" and "the cooking props & ingredients loved by life aestheticians".

Catalogue / book outline / summary

Preface

Chapter 1 what is coffee?

Understand science, coffee will be different!

Coffee has grown from scratch.

Fruit and coffee bean structure

The processing of coffee

(refining / baking / extraction)

Column's top coffee from animal ○○

Chapter 2 Coffee trees and beans

What is Rubiaceae plants?

The origin of coffee trees

Representative species of Coffee

(Arabica species / Canifra species / Liberian species)

Species and varieties

Arabica is a special species.

The historical process of Arabica species

Is coffee tree a "shade-loving plant"?

Coffee beans are not "beans"

Can planting raw beans sprout?

Coffee leaves and new buds

Why can coffee trees form caffeine?

The importance of "festival"

Coffee blooming season

Pollination and fertilization

The growth of fruits and coffee beans

Main cultivated varieties and their classification

Column Coffee Genome Survey

Column round beans, elephant beans, shell beans

Chapter 3 History of Coffee

The use of "coffee" in ancient times

The invention of coffee

History of cultivation and production techniques

(Origin of cultivation / spread of Tibika / spread of bourbon / invention of washing refinement / impact of rust transmission / discovery of Robusta / second rust transmission / era of quality and diversity)

The history of baking

The History of extraction Technology

(evolution from stewing to soaking / the wave of extraction utensils blown in Europe in the 19th century / new technology and the changes in the United States and Italy / after World War II at the beginning of the 20th century)

History of other related technologies

(alternative coffee and found caffeine / decaf / instant coffee / canned coffee)

Column the origin of another kind of coffee

Chapter 4 "delicious" of Coffee

Examine "delicious" from a scientific point of view

The protagonists of "delicious Coffee"

The "taste language" used in different regions is also different.

The contradiction of "delicious and bitter taste"

Explore the mystery of coffee taste

The importance of saliva

Molecular dynamics of flavor substances in oral cavity

Delicious food formed by molecular dynamics: taste and freshness

The richness of coffee

The difference between aromatic acid and dead acid

Aroma and delicacy

Pre-nasal aroma and postnasal aroma

Delicious at the pharmacological level

"good coffee" and "good coffee"

Physiology of Column taste

Column Blue Mountain Coffee Rhapsody

Chapter 5 forms delicious coffee ingredients

The bitterness of caffeine only accounts for 30% of the overall bitterness.

Looking for the protagonist of bitter taste

Strengthen the multiple components of bitterness

The sour taste of coffee and fruit

There are 1000 kinds of coffee aroma.

The ingredients that most resemble the aroma of coffee

Looking for S

Another problem of baking aroma and potato flavor

A distinctive supporting role

A smoky, deep-baked aroma

Is the coffee sweet?

Coffee with lemon scent

The aroma of blackcurrant hidden in Kenya

Explore the mystery of "mocha aroma"

It begins with the fragrance of mocha scattered in the world.

Coffee = fermented food

Controlled fermentation

Chapter 6 the Science of Baking

Let's try home baking.

Start baking.

Baking degree of eight stages

Heating process and temperature change

Physical changes in appearance and structure

(fine structure of coffee beans / start baking and glass transfer / re-hardening and internal pressure rise / coffee beans will burst twice / grease exudation)

Chemical change of composition

(change and maintain the original composition / complex and strange baking reaction / change the delicacy by the reaction process)

Menstrual deterioration after baking

Preservation method of baked beans

Professional baking and roasting machine

(classified by mixing method: drum type and fluidized bed type / according to heating mode: direct type, semi-hot air type, hot air type / baking method using roaster / importance of controlling firepower and exhaust / baking files)

All kinds of baking

(baking utensils without hot air / charcoal fire baking, far infrared baking / superheated steam baking)

The true strength of Japanese employees

The blind spot of scientists

Master the differences between coffee beans

Column finds his favorite coffee from the degree of roasting.

Column heat transfer mode and heating

Chapter 7 extracted Coffee

Grinding beans during extraction can add points to the delicacy.

Immersion extraction and filtration extraction

(basic principles of immersion extraction / filtration extraction)

Trickle extraction = chromatographic analysis

It is important to "stop" extraction

The basic temperature is "shallow high, deep low".

Grinding condition is also the key.

Foam can make coffee delicious.

(formation of foam and mechanism by which carbonic acid gas / foam will not disappear / foam separation and taste of coffee)

Filtering mode

Various extraction methodologies

(drip / siphon / espresso machine / filter / mocha pot / Turkish coffee and stew / ice drop coffee)

Unexpected commonalities between Column Coffee and printers

Column searching for the Origin of Japanese trickling Filtration

Chapter 8 Coffee and Health

The most important thing when thinking about health

What is trustworthy information?

The acute effect of coffee

(the mechanism of arousal and insomnia / caffeine / coffee can improve performance? Will the sports performance get better? / other acute effects)

Explore the long-term impact

Relevance and causality

The difficulties of interventional research

The long-term effects of coffee

(reduce the risk of type 2 diabetes / increase or decrease in the risk of cancer / relationship with cardiovascular disease / relationship with other diseases)

Who has the biggest positive and negative effect?

Drinking coffee contributes to longevity?

Publicize that coffee is not cost-effective

What happens if you have too much coffee?

(caffeine poisoning / caffeine withdrawal disorder (caffeine addiction) / caffeine and tolerance)

The boundary between excess and moderation

The discriminant method of "appropriate amount" for general adults

Objects that need to be paid special attention to during ingestion

(early pregnancy female / child-adolescent / relationship with mental illness, etc.)

Column Raw Bean scandal

The end.

reference

Indexes

Trial reading of e-books

§Coffee Genome Survey

In September 2014, an international team of researchers focused on France and the United States completed the genome analysis of coffee trees and published a paper in the journal Science'. The team did not choose the Arabica species, but used the Canifera species (Robusta) for analysis. The Canifera species was chosen considering that compared with the tetraploid Arabica species, the former has a smaller genome size and is more suitable for analysis. For Arabica species, in fact, part of the genetic data has been produced in a gene bank called EST in Brazil (ExpressionSequenceTagsLibrary). At present, the genome of Arabica species is continuously analyzed in comparison with the results of Canifera species.

What can be learned through genome analysis? The analysis team then listed all the genes that may be related to caffeine synthesis from coffee trees, and compared them with tea and cocoa, and found that only the gene group of coffee was very different from that of other plants. This also means that coffee has acquired the ability to synthesize caffeine alone in the process of evolution. In other words, for plants, being able to produce caffeine may also be a sign of "convergence and evolution".

In addition, Robusta, the subject of this analysis, is "tenacious" and is especially able to completely resist rust, which is of great significance to the future production of coffee. I believe that in the genome that has completed the analysis, there must be key genes that can solve the mystery of rust resistance. As long as the gene can be combined with Arabica species, a new disease-tolerant variety can be expected to be improved. In addition, it may also be possible to develop high-quality varieties with more prominent fragrance. Through genome analysis, it is believed that coffee will be able to create a new situation in botanical research.

Can planting raw beans sprout? Clause §

In my previous online forums, I was asked many times, "if you plant unbaked raw beans, will they sprout?" Although the simplest answer is "no", sometimes it will sprout, so the problem can be said to be unexpectedly thorny. Someone mentioned that "if you peel off the endocarp, it will not sprout." If you want a simple and concise answer, this answer is correct, but if you want to discuss it rigorously, it is wrong.

Coffee seeds have a chance to germinate, at least when sowing at the place of production, even without endocarp. If you do not break through the endocarp, the new buds cannot grow, so the endocarp is cumbersome at some level. When artificial cultivation is carried out in the laboratory, the endocarp is even deliberately peeled off to help the seeds germinate. However, raw beans imported from overseas must be a different matter. With the passage of time, the germination ability of coffee beans will gradually decline, and even the germination rate of Arabica species with endocarp will decline all the way to zero after about half a year.

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