Real Fresh Coffee: How to Source, Roast, Grind and Brew the Perfect Cup | 誠品線上

咖啡新鮮事

內容簡介

內容簡介 英國咖啡烘焙公司"Union Hand-Roasted Coffee"共同創辦人不藏私地將多年尋覓、挑選、品味、烘焙、量產全球咖啡豆的所知與經驗，寫入此書，成為最新最完整的世界咖啡聖經!本書教你認識咖啡豆來源、選豆、烘焙、研磨到沖煮一杯真正新鮮咖啡的秘訣。在英國，每5人當中就有1人天天上咖啡館。咖啡是飲用量世界排名第四的飲料，僅次於水、茶與啤酒。全世界一天消費的咖啡有20億杯。以上這些數據告訴我們，咖啡與我們的生活密不可分。除了上咖啡館，你還可以選擇在家裡為自己煮一杯真正新鮮的咖啡。本書的兩位達人告訴你，不同風味的咖啡來自不同產區，介紹單一產區的咖啡豆及其風味的簡歷。凡是想了解更多如何獲取豆源、烘焙到煮出一杯優質咖啡的人，本書是不可或缺的指南。循序漸進地告訴你，有關咖啡種植、發酵、分級、運輸、烘焙、沖煮的所有過程。從分辨不同區域的咖啡豆，到煮出屬於個人風格的咖啡。Coffee is the most popular drink worldwide with around two billion cups consumed every day. More and more people are turning to good quality, fair trade coffee (premiumization); evident by the number of independent coffee shops opening up in towns and cities as well as the number of us playing home barista as the choice of specialist beans and professional coffee-making gadgets grows. This book is the ideal companion for those who want to understand more about how to source and brew quality coffee. Good coffee and wine have much in common, not least how the terroir of the crop affects the flavor profile of the finished coffee from different geographical areas, so that you can choose your beans with confidence. Whether you enjoy light and bright, warm and mellow, or dark and aromatic flavors, discover how to roast and grind your own beans and use the brewing guides to refine your coffee-making skills.

作者介紹

作者介紹 Gwilym Davies won the World Barista Championship in 2009. In 2011 he opened Prufrock, a London café and training center which won the Best Independent Coffee Shop at the 2012 European Coffee Awards. He is currently Representative and Head Judge for the WCE (World Coffee Events) and an Authorized Trainer for SCAE (Speciality Coffee Association of Europe). Ben Townsend has been in the coffee industry for 10 years. In 2009 he opened the Espresso Room, which was awarded best coffee in London by Time Out magazine. He has worked as a trainer at London School of Coffee for eight years. In 2007 he co-developed the UK’s first accredited coffee qualification. In 2013 he was a contributor to the SCAE Barista Diploma System and he currently acts as Coordinator for the SCAE UK Education Chapter.

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