In addition to Han Huaizong's coffee books, what other beneficial coffee books are recommended?

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Han Huaizong exists like an enlightening teacher in the hearts of coffee people. His books Coffee Studies, boutique Coffee Studies, New Edition Coffee Studies, World Coffee Studies, and long Live Coffee in Taiwan have become a must for thousands of coffee lovers.

Mr. Han's continuous writing, rigorous scholarship and the spirit of sharing give us friends walking on the coffee road a charming distance.

In addition to Mr. Han Huaizong's coffee study, I provide a reference to the bibliography that I have read and feel beneficial (since I came from a bean baking factory, the content focuses on baking beans; based on my impression suggestion, please forgive me for any mistake):

1. Quenchen-Wu Zelin published a book after winning the championship. At present, the relatively new coffee books are neatly typeset and illustrated with pictures, especially in semi-automata. Unlike most coffee books in the library (translated from Japan), there are often different pictures and texts, confusion and plagiarism.

two。 Exploring the Secret of Fine Coffee-written by Mr. Zhuo Weimin, one of the pioneers of boutique coffee, although he has his own school of roasting measurement, he has quite subtle observation and experience on the changes of bean phase in the process of baking beans, and most of them follow the SCAA standard.

3. Taguchi care's boutique coffee Daquan-Taguchi care, the old Japanese baking master, Taguchi, divides coffee beans into four types according to bean appearance (size, density, place of origin) and gives them relatively better and second-best roasting degrees. the content has a chemical explanation for the sources of good bitterness (chlorogenic acid lactone) and bad bitterness (vinyl catechu polymer), and has great influence on today's bean baking technology.

4. High-quality roasting Technology of famous Coffee shops in Japan-the original Taiwan translator visited famous baking shops in Japan, not only introducing the bean roaster and the concept of creating a store, but also attaching the baking curve and unique "skimming" public introduction of each store. It is also this book that surprised me that foreign knowledge sharing relative to domestic knowledge is so generous, but also through imitation, experience, correction, through the process of learning priceless knowledge.

Scott Rao, the author of 5.The coffee roaster's companion-, is the only Nordic baked bean book that can understand his argument, and has a deep and simple summary of the advantages and operation methods of RoR decline. I think it is the only reference book of Nordic bean baking method in the world at present. There is also a translation on the other side, but it is necessary to have practical experience in baking beans and be able to deliberate the differences in translation meaning.

Above, share the experience and recommend--