Han Huaizong's Coffee Studies. Han Huaizong talks about coffee. Han Huaizong's coffee books and these.

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The vast world of coffee

Han Huaizong talks about coffee from a healthy point of view

Speaking of Han Huaizong's entry into the coffee world, he said he had to thank the United Daily News International Center for compiling the work. It is a short but stressful job, because the time is very different from that of ordinary office workers, and it takes some energy to cope with the pressure of staying up late. Drinking coffee has become a way to relieve stress and keep yourself from dozing off. Over time, drinking coffee has become a habit for Han Huaizong.

With the fundamental attitude of scholars abandoning and refusing to give up, Han Huaizong drank the same instant coffee every day and felt dull. Taking advantage of his spare time, he began to study coffee. "before, I didn't know anything. Because of my functional needs, I needed to drink coffee, but I felt bad when I drank instant coffee, sugar and milk balls every day, so I began to be picky and bought Maxwell and Nestl é. But the more I drink, the more I find that instant coffee is not good. I don't like sugar myself, but instant coffee must be sweetened. I might as well run to buy Hongpei's beans and come back to make my own coffee. "

Han Huaizong began to buy his own beans, go home and grind his own coffee and make his own coffee to drink. After slowly coming into contact with him, "at first he didn't know anything. When he worked in a newspaper, he didn't have time to grind and brew his own coffee. At most, when he bought coffee beans, the boss kindly reminded him that it was better to go home and grind his own coffee." Slowly, after a few more attempts, Han Huaizong also tried to grind the beans himself when he was advised to drink. After trying, he found that the taste was really very different. As he slowly entered the threshold of the coffee world, he knew that the shelf life of the ground coffee powder was very short, so he firmly bought beans and went home and waited for coffee to be ground and boiled to drink.

With this little by little accumulation, I can't help feeling that when I play with coffee, the more I know it, the more I drink it, and I come to a conclusion: "you have to take a chance to buy ground coffee beans outside. If you are lucky enough to buy fresh goods, if you are unlucky, you will grind the beans from several months ago. The gap is really big!" The boss will tell you all the fresh beans, but you still have to drink them yourself. " Han Huaizong said.

When talking about this paragraph, Boss Billie Huang brought a cup of freshly brewed coffee and asked everyone's opinion. Han Huaizong took a sip and said: "very good, slightly sour, very clean, not bad." clean? Slightly sour? A very interesting and professional adjective, at this time he immediately explained: "Coffee is roasted shallowly, his organic acid is relatively thick, so it will have sour taste, and it will be decomposed after roasting for a long time, so the sour taste will be gone!"

Han Huaizong, who drank more and more tricky, said that in the 1970s, when he drank bad coffee, he would get angry, and in a fit of anger, he simply bought his own raw beans and went home to stir-fry them. "it's very simple!" You can stir-fry it in a pan. You don't need oil. You can stir it up there for more than ten minutes with an iron pan and shovel. " The most primitive method, but Han Huaizong enjoyed it. "fresh coffee is so delicious," he said. "Why do you want to buy it outside, and then stir-fry it is cheap and cost-effective?" If you buy 500 yuan a pound and less than 200 raw beans a pound, isn't that a lot worse? " Just started to use the pan, then simply buy a popcorn machine to bake, so step by step to play,! When the hot air is plugged in, the beans will jump all the time. This is the way coffee players played in the 1990s.

In the international news center of the work unit, with nothing and the most information, coupled with the development of the Internet and daily access to the latest and fastest information on the front line of the news, Han Huaizong treated his enthusiasm for coffee as news and made inquiries step by step. just got stuck in it step by step, and got out of control all the way down. "to tell you the truth, it has something to do with my own personality. I like to look for some research reports. In addition, I have an English major, and there are quite a lot of English messages on the Internet. There are all kinds of baking messages, and the instructions and verification of experts are getting deeper and deeper." Colleagues know that Han Huaizong is keen on coffee, and he is often invited to write some information about coffee in the newspapers, thus accumulating his own understanding of coffee. "Theory and practical verification have made me have an inextricable bond with coffee."

In 1997, Seattle Coffee came to Taiwan to expand, because Han Huaizong was often seen writing about coffee in the media, so he was invited to the post of vice president of products. "as I was still in charge of the official position of United Daily News at that time, I had to do this position in private, responsible for the teaching of products in the store, helping with in-store products and coffee education monthly (Coffee Time)." this is also another turning point and opportunity for Han Huaizong, Han Huaizong said. Everything naturally turned to the runway of the coffee chain, and it was not until he left the United Daily News in 2003 that he took up the position of vice president of products in the field of coffee.

Han Huaizong says that the coffee market has changed a lot since Starbucks came to Taiwan in 1998, and he has also begun to write books. During his time at the newspaper, Han Huaizong translated and wrote the first book, the Legend of Starbucks Coffee Kingdom, which is a popular biography of President Howard Schultz. It is an essential book for popular coffee fans and Starbucks fans. Then, in 2000, he continued to translate long live Coffee.

Until 2003, with the halo of coffee, the work of knocking on the door automatically made 48-year-old Han Huaizong naturally switch to the business of coffee. Han Huaizong, who came into contact with all kinds of beans and accumulated more knowledge about coffee, was like a talent in coffee research. He took up the job of teaching and training, and was nicknamed Old urchin by his good friend Han Songling in the publishing world.

Han Songling, who is also a coffee lover, felt that Han Huaizong's life was too easy when he saw that Han Huaizong retired in 2003. "he told me that your retirement was too good, and it wouldn't work like this. No one wants me to write something about stock speculation in the morning and coffee in the afternoon. He forced me to write my third book Coffee Studies." Han Huaizong said with a smile. After writing 240000 words a year, I wrote it one word at a time. "my coffee book is very different from what is on the market. There are only two or three pictures, so Han Songling added the word" learn "to my book. I feel as if it carries a lot of weight, worshiping like the Bible, afraid of being scolded, but unexpectedly selling well."

Seeing such a good result, in 2009, I was forced to write another book, which was written in the summer vacation of 2011. I wrote more than 400,000 words, and later it was reduced to two volumes, which is still the usual way of naming. Because there are a lot of materials, it was named "Coffee Fine Science" and took more than two years to publish. The first volume is about the three waves of evolution and origin of boutique coffee after World War II, while the second volume is about the technical aspects of practical operation, such as appreciation, extraction and gold cup criteria. In the preface, Han Huaizong described the feeling of writing a book like this: "as soon as I expected it to get out of hand, it was difficult to tell the new trend of fine coffee. It was simply added to 200000 words, but it was not enough to ease the waves of the third wave of coffee aesthetics in my heart."

When it comes to the point of view, perhaps the average reader needs to spend some time digesting it in the spirit of research, but to appreciate a good cup of coffee, Han Huaizong demonstrates on the spot how to make a good cup of coffee and how to taste it. He stressed: "the third wave of coffee that goes back to basics emphasizes sugar-free, milk-free, and black coffee, allowing taste buds to get in touch with the most primitive feelings!" Han Huaizong also said that since his wife began to drink black coffee, he couldn't drink the coffee outside and didn't like it.

Since he has been drinking black coffee all the time, along with coffee along the way, Han Huaizong asked this coffee expert about the myth of coffee and health. Han Huaizong raised the following key points: it is best to drink filter coffee, and be sure to filter bad caffeine with filter paper. This is the healthiest way. "the body after the age of 50 is no joke. If you want to drink coffee, of course you should know how to drink it."

(both Billie's Huang Chongqing and Han Huaizong insist that drinking good coffee is good for your health.)

Research reports in 1990 all said that coffee was not a good thing and was related to cardiovascular disease, cancer, gastric ulcers, diabetes and other diseases. But how did the report change after 1990? slowly rehabilitated: Han Huaizong explained: "the main factor is actually related to the source of sampling, and then further sampling points out the habit of coffee, asking you whether your coffee is sweetened or milked?" He said carefully, "trans fat and sugar are bad things, and the worst thing is to add milk balls. If you drink three cups of coffee a day with sugar and milk, of course the problem will arise, so there will be problems with drinking coffee." it's mostly seasoning. If you take off these two things and drink plain coffee, of course it's all right. If you have to add milk, you have to add fresh milk. "

Han Huaizong points to Huang Chungking, the boss of Billie, who is busy making coffee at the bar. "you see, he is 65 years old. He drinks seven or eight cups of coffee every day, and he drinks coffee as water. After drinking coffee for more than 30 years, he is also very healthy. The bones are quite good, and 60 kilograms of raw beans are still moved up and down!"

Then it is further pointed out that because black coffee contains antioxidant chloro-soluble acid and caffeine, coffee relies on these two to protect against diseases and insect pests, but some people are sensitive to caffeine, so they can't drink coffee. In fact, coffee is a drink that is good for the liver and cardiovascular system. The point is not to add dangerous and artificial things. The amount of drinking varies from person to person. The medical standard is 300mg per person per day, which is about three cups of 180cc. "but I think what is more important is not the calculation of a few cups or cups, but the amount of coffee powder added. My advice is not to exceed 30 grams." Han Huaizong cited Arabica coffee as an example. This caffeine accounts for 1.2% of beans, which is about 30 grams per day.

Huang Chongqing, who was talking and laughing on the side, said, "when I drink coffee, I must drink good coffee, and if it is not good, I will never drink it." because of this, he thinks that coffee is a very healthy drink. "Coffee at high altitude is of good quality, just like wine. It's not a bad thing, but it depends on whether you choose to drink shoddy or guaranteed quality."

Without alcohol, drinking coffee can be said to be the most legitimate way of socializing. It is both fashionable and healthy, and it is also a kind of taste that can be enjoyed by yourself in life. Drinking coffee in the way of people may solve some of your myths about coffee.