Boutique coffee learn from Taiwan coffee Han Huaizong China Coffee Network

Boutique Coffee (set upper and lower volume)

Book title: boutique Coffee (I) shallow roasting, single product, manor beans, the third wave of boutique coffee encyclopedia

Author: Han Huaizong

Number of pages: 365

Published by China Drama Publishing House

Publication time: 2012-09

ISBN:7104037659

Book title: boutique Coffee (part two) Cup Test, Flavor Wheel, Golden Cup Criterion, introduction to Old Coffee Food

Author: Han Huaizong

Number of pages: 271

Published by China Drama Publishing House

Publication time: 2012-09

ISBN:7104037640

Editor's recommendation

You can't help but know how to taste coffee! Apart from smelling it with your nose and drinking it with your mouth, have you ever enjoyed the sweet aftertaste of breathlessness?

You can't help but know the coffee flavor wheel! You know coffee is not only sour, sweet and antique, but also tastes good, not only roasted charred, but also floral, fruity, creamy and woody. There are all kinds of charming flavors in it.

You can't help but know the golden cup rule! How to define a good cup of coffee? apart from the coffee beans themselves, the roasting degree and quantity of coffee beans, the amount of water brewed and the water temperature are all key points. Through scientific and accurate empirical evidence, it is easy to copy the perfect coffee.

You can't help but know the secret of coffee brewing! Keep up with the trend of the third ferry and have a cup of hand-made black coffee at home. You don't have to touch the elephant, waste coffee powder and make a good cup of coffee. it's as simple as that.

Content introduction

Boutique Coffee (part I):

Boutique Coffee Science (part I) focuses on the three waves of evolution, origin and variety of boutique coffee. With two chapters, three waves of evolution of fine coffee in the world over the past half a century, including the first wave of "coffee fast food", the second wave of "coffee boutique" and the third wave of "coffee aestheticization". It also describes the life-and-death battle between the three aesthetic cafes of the "third wave" in the United States and Starbucks, the leader of the "second wave".

Boutique Coffee (part two):

Do you know how to taste a good cup of coffee?

It is not surprising to see, smell, ask and not be surprised. Passing the license examination is amazing!

Did you know that making coffee is not only a manual skill, but also a rigorous science?

Not only the amount of powder and water, but also the precision competition of concentration and extraction rate.

A necessary textbook for you to relearn to taste and brew coffee

It is also a teaching manual for coffee lovers to easily brew perfect coffee at home.

A brief introduction to the author

Han Huaizong, an English major from Soochow University in Taiwan, joined the United newspaper Department as the editor of the Chinese version of US News and World report in 1986 and transferred to the International News Center of the United Daily News until he retired in 2003. From 1998 to 2002, he served as Vice President of Seattle Gourmet Coffee products, assisting in product development and compiling Education monthly (Coffee Times). During his tenure at US News and World report, he formed the habit of staying up late drinking coffee to refresh himself due to jet lag with the US editorial department. At first, I drank instant coffee, but it didn't taste good and bitter, so I helped myself by baking coffee beans, rewarding taste buds, unconsciously playing with coffee, collecting a large amount of international coffee information, and studying coffee roasting and brewing. It has been 30 years. It can be called an old urchin in the coffee industry in Taiwan. At present, he serves as a consultant of Billie Coffee Industry and related coffee teaching. He is the author of Coffee Science: a Secret History, boutique beans and an introduction to roasting, and has translated Starbucks: legends of the Coffee Kingdom and long live Coffee: how small Coffee changes the World.