Coffee book recommendation: Taiwan professional coffee teaching book "Ultimate Coffee"

Title: Ultimate Coffee-A Required Course for Professional Baristas

Author: Ugly duckling barista training center

Publisher: Qingdao Publishing House

editor's choice

Silence, author of this book, has considerable popularity in the field of coffee in Taiwan. In order to let more coffee lovers further obtain professional and correct coffee knowledge, he established the Ugly Duckling Barista Training Center, and two years later, he presented the complete and systematic Barista teaching system and experience in the form of professional coffee teaching books, so that coffee lovers can learn complete coffee knowledge-from picking a green bean to brewing a cup of coffee. Everything from professional coffee competitions. Take you into the magical world of coffee.

content abstract

Do you want to maintain a stable quality of coffee every time you brew it? Read a lot of coffee teaching books, are you sure you learned it right? Whether you are a professional coffee master or a coffee control who likes to brew at home, you should have basic coffee skills and correct extraction concepts, so that you can make a professional cup of good coffee!

[Book Features] Professional explanation text with a large number of practical photos, so that readers can fully understand coffee professional knowledge. Detailed step-by-step illustrations that clearly show each step of coffee brewing. Coffee lover's complete hands-on manual, the ultimate guide to coffee tasting ·Criticize every coffee bean with Frankenstein's eyes, so that you "know more about it". ◎ Classic barista four compulsory courses, so that you slowly have a coffee shop of your own.

about the author

Silence, founder of Ugly Duckling Barista Training Center, has a considerable reputation in the Taiwanese coffee field. He received systematic Barista training at Cuvee Coffee in Texas, USA, and actively participated in local coffee competitions such as UBC and SCRBC. Today, he has compiled this complete and systematic teaching system and experience into a book, sharing professional knowledge, operating skills, brewing details, etc. to every coffee-loving friend through detailed class courses.

directory

Recommended order...... 002

Chapter 1 Basic Cup Test... 008 Definition of Cup Test... 012

Chapter 2 French Pressures... 020

Chapter 4: The Flower…056

Chapter 6: Hand Punch…136

The tools used by the hand... 139

Principle overview...... 145

The basic exercise of hand washing pot…146

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foreword

When I first met Silence, I thought he was just like the average coffee-drinking tech guy, who bought a classic commercial coffee machine at home. Unexpectedly, he did not stop learning coffee knowledge during his years of work abroad, but also actively acquired more knowledge through foreign resources, and then systematically integrated them into books, from which we can see his enthusiasm for coffee. Historically, the discovery of coffee was a wonderful accident. After hundreds of years of evolution, it is now an indispensable drink in many people's lives. After hundreds of years, many different cooking methods have been developed, so that coffee can present different flavors, and we can choose a good cup of coffee we want to taste according to our preferences. The skill of brewing coffee and the ability to taste coffee are not innate, but like many things, they are acquired through experience and active learning. The coffee brewed by each person will also vary according to personal experience, subjective taste and learning status. However, this will cause coffee beans to fail to present their high quality original flavor with stable quality. In view of this, Silence has gained experience through practical coffee-related work abroad, learned international rules and received relevant professional training, and completed this tool book after a long time of practical adjustment and revision. In my opinion, this book will be a good choice and a good start for professional baristas who want to go further, or for those who want to take coffee research further.

Li Zhongxing LE BAR COFFEE Dad Coffee

media commentary

Golly: The Ugly Duckling Barista Training Center hopes to teach the core theory of brewing rather than mere appliance differences. Only by understanding the brewing structure in detail can you easily brew a good cup of coffee and escape the limitations of the appliance.

Try reading some chapters online

Definition of cup test

Cup testing is a way for cup testers to evaluate coffee flavor and characteristics. In order to understand the differences in flavor and advantages and disadvantages of each coffee bean in each region, it is necessary to put all kinds of coffee beans together by objective standardized procedures. Usually, cup testing can identify defects, advantages and characteristics of a bean flavor, and a common cup test report can be used as an international communication language for coffee quality. Just like eating things inevitably have personal preferences, coffee will also have great differences due to different production areas... Just like coffee aroma is the average person's first impression of coffee, but aroma is not enough or not obvious is not a good cup of coffee? Of course not. Therefore, aroma is only one of the elements evaluated by the cup test. In order to make the cup test more objective, everyone can taste the acidity (Sweetness) Bitterness as the main evaluation item.

Espresso is now a mainstream form of coffee, and its mellow and rich taste fascinates many people. The brewing method is to extend the French pressure skills to the machine, the same to fix the amount of coffee powder and water, but the container is changed from French pressure to the filter cup in the hand, so how much coffee powder to put in the filter cup is the focus of Italian brewing. The machine will provide a fixed brewing water pressure and water volume, so the amount and thickness of powder will directly affect the flow rate, when the flow rate is not stable, the extraction rate is relatively unable to improve.

First of all, we have to work on the coffee powder. We can start by looking at the filter cups of the machines we use. The filter cups on the market will have different shapes and capacities due to different brands. Generally, they can be divided into wide caliber and narrow caliber. The caliber has 53mm, 55mm, 58mm and other size. Usually the narrow diameter filter cup is deeper, and the wide diameter is relatively shallow. This difference is mainly affected by the design of the brewing head of each coffee maker, but the amount of coffee powder that can be filled in each filter cup is actually the same. The filter cup of the same caliber can be divided into single, double and triple types. The powder amount that can be filled in a single part is about 8g, the powder amount that can be filled in a double part is about 18g, and the powder amount that can be filled in three parts is about 21g. At this time, you should also pay attention to the depth of coffee roasting, because the depth of roasting will affect the weight of coffee particles. For example, deep-roasted coffee beans evaporate more water, so the same filter cup needs more powder when filling, whereas if the coffee beans are lighter, the filter cup needs less powder.