Coffee Roaster/咖啡烘焙师

This book introduces the entire process of coffee roasting, from coffee roasting and the data-based construction of a coffee cognition system to coffee flavor in the cup and the selection of roasting equipment; from roasting operations and systematic evaluation of green beans to physical and chemical changes in the roasting process, roasted bean evaluation and flavor adjustment, it presents the theoretical qualities and knowledge structure that coffee roasters need to possess.

本书介绍了咖啡烘焙的全过程，从咖啡烘焙、数据化构建咖啡认知体系，到咖啡呈杯风味、烘焙设备的选择；从烘焙作业、生豆系统性评估到烘焙过程中的物理化学变化、熟豆评估与风味调整，呈现了咖啡烘焙师需要具备的理论素养及知识架构。