Coffee readers recommend "Elite Coffee from beginning to end"

Content introduction

This book is written so that coffee lovers can understand the whole process of making a cup of coffee from beginning to end.

Different from most coffee brewing books, the author makes a more in-depth analysis of the three brewing methods studied: ── hand brewing, siphon and Espresso ──, so that readers can fully grasp the context of coffee brewing, and in order to facilitate readers to learn, they are all carried out in the way of picture steps and text instructions. It is not difficult to make coffee. After mastering these details, you can make every wonderful cup at your fingertips.

If you are new to brewing coffee at all, you can follow the steps in the book to brew a cup of coffee step by step. If you can already make a good cup of coffee, but sometimes you may encounter some small questions about brewing, such as "Why is this cooking different from the last one?" "Why is it cooked with scorched and bitter taste? "there are also professional brewing strategies in the book to analyze the content, so that you do not miss any possible problems and overcome them, so that you can easily make a cup of good coffee.

Introduction to the author

Xie Borong Simon Hsieh

Code name of online coffee forum: missing persons

Personal work: the beginning and end of Elite Coffee

Other related works: translation of the complete Book of self-roasting of Coffee and Review of Coffee

When the author set foot on the coffee road in 2000, because of the convenience of his own learning, he was able to dabble in all kinds of coffee-related information at home and abroad. Out of interest, but also for a sense of mission, he began to devote himself to the translation and writing of professional coffee books in 2004. I expect to be able to share what I have learned, seen and heard with the wider population, so that more people can have a deeper understanding of coffee, better understand the principle of tasting coffee, and drink good coffee more easily.