What are the books suitable for beginners to coffee? Coffee Little White Coffee roasting must read the book recommendation!

As the saying goes, there is no end to learning, for the study of coffee knowledge, reading is a very good choice. Although the knowledge in many coffee books is not necessarily up-to-date, it is the knowledge, insights and experience accumulated by authors over the years. No book is worthless, and no book is perfect. Therefore, readers need to choose their own books according to their own actual situation.

"you don't know Coffee" is very suitable for beginners and rookies who want to know about coffee. This book gives a brief introduction to the whole process of coffee from seed to cup. There will be vivid and lovely illustrations, so that coffee novices can more directly understand the principles. At the same time, illustration can better alleviate the sense of boredom when reading text. The book will explain the common questions in the process of coffee extraction from seeds (raw beans) to coffee extraction from a scientific point of view, and give readers a brief description of coffee varieties, coffee bean treatment, coffee bean roasting and coffee extraction through questions and answers.

The complete Collection of hand Coffee is suitable for beginners and rookies who have just learned to brew coffee. The main purpose of this book is to explain to the reader the core extraction theory in cooking, so as to help the reader establish the idea / structure of cooking. Monologue and free association are widely used in the content to encourage readers to think and use independently. The book will also systematically show various factors that affect coffee extraction, so that readers know that only by mastering the theory of brewing and extraction can they clearly know the differences brought about by different filter cups in the brewing process.

The first volume and the second volume of "Coffee Fine Science" are suitable for those who already have a basic understanding and understanding of coffee. The first volume of the book mainly introduces the origin of the three major waves of coffee, a brief history of coffee, coffee varieties, coffee producing areas. The first volume may seem boring, but there is a lot of coffee knowledge in it, so it is worth reading repeatedly. The second volume mainly introduces coffee tasting, cup testing, taste wheel, gold cup criteria, basic extraction techniques. The content of the second volume will be more in-depth than the first volume, and it is suitable for those who already have basic knowledge to read.

"World Coffee Map" is also suitable for friends who already have a basic understanding and understanding of coffee. Starting from the varieties of coffee beans, the book gives a more comprehensive account of raw coffee beans, from harvesting, processing, trading, to roasting, cup testing, grinding, and extraction, to information about 35 coffee-producing countries and basic coffee-producing areas on three continents in the world. It is a reference book that you can refer to at any time.

Bean Hunter 1 and 2 are suitable for coffee practitioners and enthusiasts to read. It is more like a note than a book. Volumes 1 and 2 record the author's experience in searching for beans in Africa and Central and South America. In addition to these, readers can get a lot of information about coffee farms and different varieties of raw beans from the content. Volume 1 is mainly about the author's experience of finding beans in South America, as well as a brief introduction to the COE competition. Volume 2 mainly describes the author's bean-hunting experience in Africa, and introduces the bean heart selection method of international review and the trend observation of special treatment methods in recent years.

The Purchasing Science of Coffee Bean is suitable for beginner coffee roasting practitioners and enthusiasts. The book is divided into three parts, the first part is mainly about the common problems in the process of purchasing raw beans; the second part is mainly about the various stages of dealing with raw coffee beans, so that readers can speed up their understanding of coffee bean treatment, cultivated varieties, storage, packaging, and defective beans; the third part describes the procurement guidelines for raw coffee beans, providing suggestions on purchasing plans, as well as the author's experience and ideas of purchasing raw beans for many years.

The Science of Coffee Bean roasting is suitable for practitioners and enthusiasts who have a certain understanding and understanding of coffee roasting. The book describes the baking principle, various influencing factors in the baking process, and so on. The first part describes the structure of coffee beans and how roasters preserve coffee raw beans; the second part describes the effects of six common roasting methods on coffee aroma and taste, the secret of uniform heating of raw beans, and the effects of roasting amount, temperature and time on coffee flavor and taste; the third part describes the three rules to be followed in coffee roasting and how to optimize the baking curve. The author is very detailed, scientific, and systematic about coffee roasting.

If the above books can no longer meet your pursuit of coffee knowledge, then the code clerk must recommend this "Coffee production academic Guide" to you! (all English version only)

It's like the "ceiling" of coffee books. Flipping through it can not only increase your knowledge, but also practice your muscles.

The code clerk is serious! Because the content of this book covers coffee cultivation, processing and sustainable production, it is a professional guide for growers, producers, traders and related scholars.

(it's not very heavy, just about the thickness of 6cm

)

Part of the picture source: Internet

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