Boutique Coffee (part I): shallow roasting, single product, manor beans, the third wave of boutique coffee encyclopedia
content abstract
Fine Coffee Science (Part I): Light Roast, Single Product, Manor Bean, Third Wave Fine Coffee Encyclopedia focuses on the three waves of evolution, origin and variety of fine coffee. In two chapters, the author summarizes the three waves of evolution of global fine coffee in the past half century, including the first wave of "coffee fast-food", the second wave of "coffee boutique" and the third wave of "coffee aesthetics", and describes the "third wave" of the three aesthetic cafes in the United States and the "second wave" of Starbucks. In addition, six chapters detail the origin legend and the latest information. These include Taiwanese coffees, which dress up as pigs to eat tigers, and adventures in Aceh. I also refer to the classification of wine, and distinguish the origin of the three continents into "fine coffee origin, old world ancient early taste","new generation, new world improved taste","geisha double delicate" and "quantity less fine, ocean island taste", layered discussion.
about the author
Han Huaizong, graduated from the English Department of Soochow University in Taiwan, joined the United Daily News Department in 1986 as the Chinese editor of US News and World Report, and transferred to the United Daily News International News Center. Until retirement in 2003. From 1998 to 2002, he served as vice president of coffee products in Seattle. Assists in product development and writes the monthly Coffee Times.
During his tenure at U.S. News and World Report, he developed the habit of staying up late and drinking coffee to refresh himself due to time difference with the U.S. editorial office. At first drink instant coffee, but drink to lack sweet bitter mouth, so self-help. Bake coffee beans, reward taste buds, unconsciously play coffee, and collect a large number of international coffee information, research coffee roasting and brewing, has been 30 years, can be called China Taiwan coffee industry old urchin. At present, he is a consultant of Bili Coffee Industry and related coffee teaching work. He is the author of Coffee Science: A Secret History, Fine Beans, and Roasting, and has translated Starbucks: Legends of the Coffee Kingdom, Viva Coffee: How Little Coffee Changed the Big World.
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