Coffee Book recommendation: boutique Coffee Collection

Suitable for the crowd: TX who has some knowledge of coffee roasting, raw beans and boutique coffee, the technocrat among coffee practitioners

Main content: the changes brought by the boutique coffee trend to the coffee industry, the roasting practice of boutique coffee, the views of SCAA and boutique coffee (including popular certification and cup testing, etc.)

Ways to buy: Amazon, JD.com and other malls are available for sale

The Coffee Taste Collection, published a few years ago, has always been a reference for our students. Recently, a simplified version of Mr. Taguchi's Collection of Fine Coffee has been published.

The content of the book basically keeps pace with the latest coffee trend, and the coffee knowledge involved is objective and practical.

If "Coffee Taste Collection" is based on the framework design of beginners and described in a more professional way, then "boutique Coffee Collection" is a book that is more suitable for understanding the overall industry chain of coffee. And a friend who assiduously strives for coffee technology.

The exposition of the concept of "boutique coffee" in the book is the most appropriate and concise among the existing Chinese books.

The origin and development of the concept of boutique coffee, and the changes brought about by the rise of the concept of boutique coffee to the original coffee shop business and coffee industry are all involved in varying degrees in this book.

Similar to the Taste Collection, there are many contents related to coffee roasting in the Collection of Fine Coffee. Although each company has its own advantages in roasting details, the experience of an experienced coffee roaster who has been engaged in the industry for decades is also rich in reference.

Many of the ideas in the book often make people touch the festival. Perhaps the main reason is that the author himself is an industry insider. As a Guatemalan gentleman who became a coffee farmer after working as a guerrilla for more than 30 years said, "talking about 'civil war' is one thing, but experiencing it is another." The strong trend of boutique coffee and SCAA is one thing, exactly when it comes to your own coffee business is another.

Market-driven behaviors are all for profit, and book publishing is no exception. Coffee and beverage chains have been listed as the first choice in the field of franchising. Under such a popularity, all kinds of coffee books have emerged as the times require, mostly beautiful romance and petty bourgeoisie, and occasionally more real coffee industry content is rare. It is rare to introduce coffee knowledge in depth.

With regard to the amount of real knowledge in coffee books, it needs to be divided into two categories. In today's Internet era, the information of pure knowledge is no longer a secret. Whether you can learn it or not, the key lies in my efforts and more painstaking efforts. If you are good at sorting out and summarizing, in fact, the content in most books can also be obtained on your own.

In contrast, another kind of knowledge is more precious, the true knowledge gained from practice. Paper will sleep shallow, never know the matter want to practice. The complete Collection of Fine Coffee is the good advice of a coffee practitioner.

What I have to praise is Mr. Taguchi's writing style, which is, as the saying goes, "real". Weiwen is very modest, and it is touching that he can still keep pace with the times on the road of coffee in his ancient years.

Some serious readers will ask, is there no drawback in writing so many articles full of praise?

Perfection is an attitude.

In the era when water injection books are as unpreventable as water injection pigs, if you can have such a real coffee book, cherish it first.

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PS: a humble opinion on translation

The translator Ms. Tang (should be a lady) should first accept the praise, the words are fluent, even many coffee terms are translated so successfully that I once wondered whether the translator is also a coffee person, if he is a simple translator, then the preparation work is really good. However, later in the translation of the cup test part, there may be some differences.

In about 160 pages of the book, in the introduction to the cup test index, "uniform" is translated as "balance", which is regarded as inappropriate.

Uniform index, which describes the taste consistency of multi-cup samples of the same bean, is translated as "balance", which is confused with "Balance" index. Readers should also pay attention.