THE COFFEE ROASTER'S COMPANION

THE COFFEE ROASTER'S COMPANION pdf epub mobi txt 电子书 下载 2025

出版者:Scott Rao; 1st edition (2014)
作者:Scott Rao
出品人:
页数:90
译者:
出版时间:2014
价格:USD 45.00
装帧:Hardcover
isbn号码:9781495118197
丛书系列:
图书标签:
  • 咖啡烘焙
  • 咖啡
  • 咖啡学
  • 外文原版
  • coffee
  • Scott_Rao
  • Coffee Roasting
  • Brewing
  • Espresso
  • Specialty Coffee
  • Coffee Science
  • Roast Profiles
  • Coffee Equipment
  • Flavor Development
  • Sustainable Coffee
  • Coffee History
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具体描述

The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has consulted for many of the world's finest roasters, and now he has put his expertise in a book accessible to roasters everywhere. No serious coffee roaster should go without this book.

- from Amazon

作者简介

Scott Rao is the author of several best-selling coffee books, including: The Professional Barista's Handbook Everything But Espresso and Espresso Extraction: Measurement and Mastery

"When I began in the coffee business in 1992, I read every book I could find about coffee. However, after reading all of those books I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a cafe. Fourteen years later, I still hadn't found that book, so I decided to write it myself. These books are my attempt to give baristas what I had been missing all of those years." ~ Scott Rao

目录信息

1. Why We Roast Coffee Beans
2. Green-Coffee Chemistry
3. Green-Coffee Processing and Storage
4. Physical Changes During Roasting
5. Roasting Chemistry
6. Heat Transfer in Coffee Roasting
7. Roasting Machine Designs
8. Progression of a Roast
9. Planning a Roast Batch
10. The Three Commandments of Roasting
11. Mastering Consistency
12. Measuring Results
13. Sample Roasting
14. Cupping
15. Roasting, Brewing, and Extraction
16. Storing Roasted Coffee
17, Choosing Machinery
· · · · · · (收起)

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咖啡烘焙第一指导书

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英文不好看不懂原著,可以看漿果咖啡華夏的翻譯。對烘焙學習很有幫助!

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咖啡烘焙第一指导书

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英文不好看不懂原著,可以看漿果咖啡華夏的翻譯。對烘焙學習很有幫助!

评分

英文不好看不懂原著,可以看漿果咖啡華夏的翻譯。對烘焙學習很有幫助!

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