Coffee Books introduction to "Coffee Obsession" Coffee basic Books

Title: Coffee Obsession

Author: Anette Moldvaer

The author has a lot of qualifications to learn from, just to mention a few more eye-catching, has been a WBC, COE referee, baked WBC champion beans, has won the World Cup evaluation championship, there are well-known baking companies in operation.

Concise and to the point, it is the most attractive part of this book.

The whole book can be divided into two parts. The first part is the basic theory of coffee, according to the process from the seed to the cup. This logic is the way most coffee books use, and what is special about this book is that the text is basically "practical information".

How do you explain the word "practical information"?

For example, when it comes to a noun, the author will only use words to express what the noun is, and there are few subjective comments throughout the article, and the text left behind only focuses on telling the reader what the relevant information is, which feels like popular science.

The second part is a variety of common or unusual coffee drink recipes, which are said to be the accumulation of several years of experience of the author, covering famous or unique production methods from all over the world.

What kind of readers is this book suitable for?

The first part of coffee knowledge is all "practical information", which is more suitable for students who have some simple understanding of coffee and are interested in the theoretical knowledge of coffee.

Coffee is now a popular drink, but for both practitioners and simple consumers, it can be divided into two levels. First, it represents the popularity and taste of a beverage, as for the history and taste of this beverage, there is no deeper willingness to dig. Second, coffee is also a subject with culture, history and background, which can be dug deeply as a subject of knowledge.

For students who stay at the first level, they may be interested in the drink formula in the second part of the book. The picture is beautiful and exquisite, the practice is simple and easy to operate, and they are committed to searching for the fancy coffee formula. This part is a good reference.

Students at the second level, when you are interested in learning more about the information behind a cup of coffee drink, you will find that the first part of this book is appropriate to your heart. Thanks to the author's status as a senior practitioner, the relevant information about each link keeps pace with the times, and the publication date of this book is basically current, and the current trend in the coffee industry is the background of this book. By comparison, the writings of seniors who have long been famous in coffee books look a little old in some aspects.

Another interesting part of this book

At the beginning, the author defines the object of the article: the coffee world is divided into two areas, commercial coffee and boutique coffee. The discussion in this book focuses on the category of boutique coffee.

Now that we have clarified the theme of "boutique coffee", we are honored to find that our TCSG is also included in the discussion in the chapter on the description of the origin. Although the description of Chinese coffee is very brief, the information it should have is basically covered, and it can even be regarded as a more objective and true description in formal publications.

For example, the origin of coffee is clearly pointed out in Yunnan, Hainan and Fujian. Even the proportion of coffee production and varieties from different producing areas are also mentioned. Yunnan is more than 90% of the main producing areas, followed by Hainan, followed by Fujian. Yunnan Arabica species, as a whole, mainly Katimo species, patient search can also find bourbon, iron card ancient species. Even several major producing areas in Yunnan have been mentioned, and the information is basically objective and true.

To be honest, even at a time when the domestic coffee trend is booming, such a simple, clear and objective description is rare.

In addition, another highlight of this book.

In the coffee producing area, each producing country is equipped with a map with the same specifications, roughly marking the location of each producing area, which is clear at a glance.

After all, they are experienced practitioners, and even if the text is brief, important information is also mentioned.

During the episode, people in the coffee industry actually know very well that as far as flavor is concerned, there are many factors involved. when many books mention a certain producing area, they can't wait to describe the coffee flavor in detail in many almost conspicuous descriptions. in the eyes of readers, some people will ponder for such a detailed description, while others will wonder why my tasting experience is very different from it. The crux of the problem is that the flavor of coffee is so unstandardized that Ta is so sensitive that everything from the seed to the cup can lead to flavor differences.

The pictures of this book are worth paying attention to.

The book in hand is in hardcover. At present, it is not known whether there is a hardcover and paperback, but the printing quality has been "well received".

The text is concise and there are a large number of pictures, most of which are beautiful for reference.

With the conciseness of the author's writing, if there are no pictures, the number of existing pages will probably be reduced by more than half.

However, do not think that this picture is used for water injection, in fact, most of the pictures are a supplement to concise text, and as far as the theme of coffee is concerned, it is practicable after all, referring to some aspects. a large paragraph of text description may not be clear, for example, coffee grinder grinding plate division and so on.

In many links, pictures with words, basically to "look at the picture to speak" the degree of simplicity.

On the whole, this book is suitable for beginners of coffee. The book gives a concise explanation of all the knowledge about coffee, which is enough to be used as a reference for entry. TX who have a knowledge of the basic concepts will also read well, a lot of information is already a more professional description, can expand their horizons.

The key point is that the logic is clear and the knowledge points are highly condensed.

It is important to note that

In many cases, there is a mixture of pictures and text in this book, and for TX, which already has a basic understanding, this form can look relaxed and casual, or even less serious and easier to get close to, but if it is a pure newcomer, it may be a bit dazzling to read, just do a good job of psychological construction, step by step.