"Taguchi Care Fine Coffee Collection"-the key five seconds to determine the taste of coffee

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Give a pretty clear guide to coffee lovers who want to make their own decisions for five seconds.

Boutique coffee, a term that looks or sounds a bit powerful, the addition of the word "boutique" makes coffee from ordinary daily drinks and cheap agricultural products priced in cents per kilogram of origin. It has been transformed into a star in the international auction market where a kilogram is easily priced at US $100 and can be on a par with fine wine!

Even so, boutique coffee is much more approachable. I may rarely open a $100 bottle of wine a month, while boutique coffee is a necessity of my daily life (of course, mainly because I have to drink it quickly when a bottle of wine is opened. A pound of coffee beans allows me to enjoy a good morning for two weeks), and I can easily taste the boutique coffee from another manor if I don't finish it. Basically, I have nearly ten different styles in my coffee box anytime and anywhere. The stock of boutique coffee from different estates in several countries allows me to travel through the beautiful coffee forest on the wings of coffee anytime and anywhere.

For coffee lovers, fine coffee does open a window that is very different from traditional coffee. As the author Taguchi said in this book, the concept of fine coffee comes from the statutory production area system (AOC) of wine for many years. High-end M3 wine comes from carefully planted grapes and elaborate brewing, as well as fine coffee, the microclimate, altitude, soil, drainage and even shade of the growing area. All affect the growth and fruit of coffee. How should coffee cherries be harvested when they enter the harvest season? Is it manual harvesting or machine harvesting? What kind of treatment is used after harvest? Do you want to be attached to the flesh or not? How long will it take to ferment? Every step tests the owners of coffee farms, and these Know How are also the key to why these coffees are qualified to be called high-quality coffees. after all, high prices must be based on something, and this is what Taiwan's hot coffee growers must understand.

Taguchi is a master of the coffee industry in Japan. From the explanation of varieties, the planting environment of the manor, the details of various treatments to the types of baking, even the sales are more in-depth and have higher reference value than the last Coffee Collection. Personally, I think the most popular part of coffee lovers is the part of roasted coffee. This process of converting coffee from raw beans to ripe beans is the most influential and deeply involved process, and it is also the most important part of the final flavor presentation of coffee.

"the taste of a cup of coffee is 80% determined when it is roasted, and the way and method of brewing is only evil and good" is a fact known to many coffee masters. In other words, as long as the excellent coffee is not roasted well, no matter how it is cooked, it is impossible to bring the dead back to life, so since it is impossible to really grow coffee, coffee masters regard coffee roasting as the ultimate challenge. The purpose of racking one's brains is to bake a batch of perfect coffee! Taguchi spent a lot of time in the book explaining the type of baking method to give coffee lovers who have just entered the boutique coffee and want to make this crucial five-second decision quite a clear guide.

Perhaps it is due to different interpretations and preferences of coffee taste. Taguchi uses deep roasting for most fine coffee, which is quite different from mine (I prefer the sour taste as elegant as fruit. And appreciate the floral aroma more than the heavy smoky flavor), but this does not detract from the reference value of this book. after all, fine coffee is presented in personal style from planting, processing, roasting to brewing. How to reflect the value of each coffee depends on the operator's aesthetics, too narrow point of view may miss a lot of beautiful flavor that has never been seen before, so the cultivation of personal taste is the most important stage of fine coffee.

In the book, Taguchi shares his experience and knowledge of many years in the coffee industry with readers, while clearly telling readers from what angle he interprets fine coffee. It is rare to present such a clear and complete aesthetics of coffee. At the same time, he also said clearly in the book: fine coffee is very changeable, roasting must not be treated as general commercial coffee, type roasting can only be used as a reference. Only by operating in person can you understand the characteristics of each coffee bean, and then master the correct baking method! I would like to share with you.

-Preface to the recommendation of the Collection of Fine Coffee by Taguchi / Su Yanzhang

Su Yanzhang (Jimmy Su)

Born in Tainan in 1972, he has a master's degree in art from the National Tainan University of Fine Arts. After completing the graduate school, I suddenly realized it and decided to go to the road of catering. During this period, he went to the Blue Ribbon Culinary College in Paris, France, to study French cuisine and dessert. After returning to Taiwan, he served as a chef in several restaurants and a coffee instructor in several societies. Because I deeply realized that many food concepts and knowledge had not taken root in Taiwan, I was determined to narrow the gap between the professional kitchen and the family dining table. Currently engaged in coffee and French cuisine consultant and teaching. Works: coffee appreciation Chronicles (fragrant alcohol revised edition). Review: the Coffee Collection (all published by building block culture).

The above excerpt from "Taguchi Care's boutique Coffee Daquan" 05 take 10 full listing

As an expert in roasting coffee, the author makes a complete introduction to the knowledge, roasting and sales of fine coffee (Specialty Coffee) in the book. From the basic knowledge of raw bean information and refining methods, to how to use roasting technology to maximize the aroma and mellow flavor of fine coffee. Through this book, you can thoroughly understand everything about fine coffee, whether professional or amateur, as long as it is a classic book that coffee lovers can not miss!

Forty years' practical experience of Japanese coffee celebrities, professional baking and extraction technology is made public.

What is boutique coffee? How is it different from ordinary coffee? Japanese coffee master Taguchi: "compared with ordinary coffee, boutique coffee is like a purebred racehorse with good pedigree but difficult to serve."

Pay attention to the origin and soil, require particle size and hardness, different varieties of coffee beans must be roasted in different ways.

Through a variety of conditions and tests to become one of the boutique coffee, stringent standards for its excellent flavor guarantee!

Full-bodied aroma, mellow taste, with a taste as complex and delicate as top wine!

Following the widely acclaimed "Coffee Daquan", Japanese coffee master Taguchi launched "boutique Coffee Daquan", which is divided into [knowledge], [technology] and [practice]. From introduction to specialty, the text is clear and simple, the content is detailed and rich, especially for coffee shop operators to provide professional and practical procurement and sales advice.

What is the definition of ● boutique coffee? Variety source, local climate, taste and aroma. All the conditions are indispensable!

The best roasting method for ● boutique coffee? Baking degree, baking time, baking example. Necessary knowledge of boutique coffee roasting!

How to purchase and sell ● boutique coffee? Purchasing, sales, staff training. Provide professional and practical advice on management!