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Preface

The pursuit of the Holy Grail: the heroic journey of the coffee master is described in the romantic story "the pursuit of the Holy Grail" in the history of Western literature: the knights of Europe in the Middle Ages pursued the "Holy Grail" filled with grape wine. however, contemporary literati have a cup of "Holy Grail" full of fine coffee, which is the contemporary "Holy Grail Legend". The author of this book, brother Huai Zong, is really a "holy grail knight" and "coffee master". He has played the historian spirit of "searching the whole blue sky and searching for the whole dead spring" and looking for coffee. Like Tao Yuanming's Wuling people, "Yuanxi stepping on flowers" traces the history of coffee to the bottom. Under his textual research, we know that 1511 is the "first year of coffee". Before that, it was only the "prehistoric era" of coffee. Brother Huai Zong's absolutely perfect and pure attitude towards coffee can be called the "basic doctrine of coffee"! With brother Huai Zong leading us on Conrad's "Heart of Darkness"-style historical journey, we know how coffee affects the customs of Turkish life, including the "coffee fortune-telling" of matchmaking rituals; the Venetians once controlled the east-west trade hub, and it was they who controlled the coffee trade and even introduced Arab cafes. If there were no coffee to bring "tobacco thunderbolt" inspiration, there would be no "encyclopedia" of the French Enlightenment, not to mention the American Revolution in 1776 and the French Revolution in 1789. Napoleon, the son of the Revolution, "only asked for another spoonful of coffee" before his death, giving the world-famous St. Helena coffee a tragic color. It is conceivable that Bach, who wrote the Coffee Oratorio in 1734, must have drawn inspiration from coffee. Without the inheritance of Bach, the "father of music", would there be rising stars such as Beethoven, Mozart, Chopin, Schumann, Brahms and Mahler? Napoleon, who was exiled to St. Helena, left a famous saying: "Coffee is the only good thing in St. Helena!" Don't office workers in major cities around the world have a cup of coffee in response to the famous saying that coffee is the only good thing on the island of work? Flaubert, a great French writer, told a friend who wants to visit him to look for him at his home; if he can't find him, he can go to the cafe; if he still can't find him, Flaubert says he must be on the way between home and the cafe. Brother Huai Zong has a Flaubert-style coffee complex and devotes himself to the study of the historical allusions of coffee and the art of baking. After reading this book, it makes people sigh that he is a living coffee dictionary, especially his original insight and pursuit of excellence in the art of baking, which fully fulfilled what the mythological master Joseph Joseph Campell called the "heroic journey", that is, "the joy of determined to be a hero and to follow your inner intuition." Is the "tree of good and evil" in the Garden of Eden a coffee tree? Does Voltaire drink forty cups of coffee a day? Did Balzac drink 30,000 cups of coffee in his life? Did the teacups brought by Zheng he when he landed in the northeast corner of Africa inspire local coffee cups? Brother Huai Zong's exposition provides us with a lot of "historical imagination", and imagination is a favorable way of thinking to make up for the "lost chain". The British drank tea, while the American Revolution switched to coffee; Peter Drucker, a management guru, analyzed the problem of low quality of American coffee because American coffee merchants did not attach importance to "quality management"; the "American Coffee Revolution" conducted by "Bizi Coffee" and "Starbucks Coffee" was like the performance of the second half of the American Independence Revolution, and Brother Huai Zong discussed it, which is the essence of this book. Pitt started the revolution of boutique coffee, like the "butterfly effect" in chaos Theory, which completely changed the world's requirements and taste for coffee quality, just as Italian tenor Pavarotti's throat was kissed by God. Peter's taste buds were also kissed by God; brother Huai Zong was enlightened by the Coffee Elf, achieving first-class "coffee science" and aesthetic taste ability. Finally, we draw a conclusion based on brother Huai Zong's praise of coffee: "the greatest contribution of coffee to mankind lies in creating happiness and happiness, drinking in the right amount, instantly changing mood, boosting morale, stimulating brainpower, and solving thorny problems optimistically." Historians with rich life experience will say, "it's not me talking, it's history talking." After reading this book, you will also realize: "Brother Huai Zong is not talking, but coffee beans are talking." Doesn't coffee master Pete have the same Zen epiphany? How about a cup of coffee, friends. Coffee Science-A Secret History, boutique beans and introduction to roasting is the author's third coffee work. The first two books are translated, including "Starbucks: the Legend of the Coffee Kingdom" published in 1998, won the biographical "Golden Book Award" in Taiwan in 1999, and "long live Coffee" published in 2000. The author retired from the United Daily News in 2003 and promised to write a coffee monograph for the publisher. it was not until May 2007 that he began to pay off the "book debt." The four main axes constructed in this book are: 1. The deduction of the new historical view of coffee (chapters 1 to 3); 2. An introduction to boutique coffee (chapters 4 to 7); 3. An introduction to baking (chapters 8-9); 4. Coffee and Health (Chapter 10). The biggest challenge is to restate the history of coffee. This field has not been touched by Chinese writers, and even Europe and the United States are lack of detailed exposition. The reason for the thousand-year-old fault in coffee history is extremely complicated, which can be said to be an academic research topic. The author believes that the culprit is "the Legend of Shepherd Kadi and Dancing Sheep". This "prequel" of coffee history, which has been established for hundreds of years, limits the depth and breadth of the evolution of coffee beverages, and it is necessary to break them first in order to inject new elements into coffee history. As early as when compiling long live Coffee, the author doubted the truth of what the shepherd boy said, but because of the translation, it was difficult to have a beak space. After retirement, there is time to delve into and sum up incomplete historical data on coffee, and trace the origin of the theory of the shepherd boy. The clue goes straight to a Latin coffee exposition written by Antoine Faustus Nairon, a professor of oriental linguistics in Rome in the 17th century, and it was quoted by the French tourism writer Jeande LaRoque in 1715. In other words, Professor Nailong and Rahuk are the initiators of the shepherd boy's theory. The author then makes it clear at the beginning of the book "analyzing the Shepherd Boy and looking for the Godfather of Coffee", and makes a textual research on the relevant historical materials of the two Yemeni imams, Dabani and Shadili, who first advocated coffee drinks, as well as the track of the secularization of coffee catalyzed by Chinese tea. finally, the two imams were named as coffee godfathers in order to restore the historical justice of the two elders. The author throws a brick to attract jade to deduce the coffee history of a lost thousand years, hoping to make up for the truth in case. Chapters 4 to 7 focus on the general situation of boutique coffee. Throughout the global coffee market after World War II, there have been three waves of trends and changes: the first wave: the canned coffee and instant coffee revolution in the 1950s; the second wave: the first fragrance of boutique coffee in the 1970s; the third wave: manor coffee became popular after 2000. The flame of boutique coffee was ignited by Peet's Coffee, founded by Dutch coffee roaster Alfred Peet in San Francisco in 1966. It was precipitated and fermented in the 1970s and 1980s, and it was not until the 1990s that Starbucks became popular all over the world. Interestingly, the boutique coffee of this period became a fashionable drink under the seasoning and packaging of lattes and cappuccinos, the so-called "white coffee". However, after the millennium, white coffee gradually declined, emphasizing the "regional flavor", no sugar, no milk manor black coffee finally boiled out, has become the third wave of coffee after the second World War, no longer limited to the niche market. This book also features Africa, Central and South America and Asia and Islands to explore the new face of manor coffee. Starbucks is well aware of the threat of the third wave of coffee and dare not underestimate it. in order to enhance the brewing flavor and competitiveness of manor black coffee, Starbucks announced in March 2008 that it would acquire "Coffee equipment Company" (The Coffee Equipment Company), the manufacturer of boutique black coffee brewing system "Clover", which shocked the industry. A Clover costs US $8,000 to US $10,000, combines French filter pressure and siphon extraction principles, and can set the extraction water temperature, time and water quantity of each cup of different manor coffee. It is praised by connoisseurs as an epoch-making follicular coffee machine. Starbucks will install the expensive Clover system in its US stores as a counterweight to McDonald's and Dunkin'Donuts. Starbucks' move can be seen as a weather vane for white coffee out of favor and boutique black coffee. This new trend can also be confirmed by more and more people in Taiwan who are keen on plain black coffee in recent years. With the rise of boutique black coffee, gluttons pay more attention to the freshness and exquisite flavor of coffee, small roasters are also popular, and Taiwan is also involved in this new trend. Chapters 8 to 9 of this book explain in depth many aspects and techniques of coffee roasting, whether it is European-style fast stir-frying, Japanese-style slow frying, and even the new powerful roasting method. It is expected to make a modest contribution for readers to understand the roasting skills of boutique coffee. Chapter 10 discusses coffee extraction and health problems, provides the latest relevant scientific reports, confirming that drinking appropriate amount of black coffee filtered with filter paper and drinking less cream (essence) seasoning, three-in-one or chemical coffee can stay away from harmful factors and drink health. During the writing of this book, Dr. Peter, founder of Bitz Coffee, and Dr. Dr.ErnestoIlly, former president of Illy Caff è, who are highly admired by the global coffee industry, died sadly one after another. However, boutique coffee strides forward, will not stop because of this. Finally, the author would like to thank Huang Chongqing, general manager of Billie Coffee Industry, and his son, Huang Weilun, for providing baking sites, equipment and boutique beans to assist in various experiments and testing to help the smooth publication of this book. Of course, the encouragement and understanding of my wife is also a great help. Han Huaizong in Neihu, Taipei, March 31, 2008