Specialty Coffee Science

A classic masterpiece by Han Huaizong, an old naughty boy in the Chinese coffee industry, and an encyclopedia of the third wave of specialty coffee. Over the past ten years, countless Chinese coffee players have been reading this classic set over and over again! Generations of newcomers have learned about coffee through "Specialty Coffee Science"! Countless players have since learned to select, make, and taste their own cup of good coffee! Countless cafe owners, baristas, and practitioners have strengthened their lifelong love for coffee because of this book... A brief history of coffee, three waves of evolution, introduction to famous stores, origins, ancient and modern varieties, appreciation of famous beans, international trends, popular culture, future trends... From a green bean to a cup of good coffee, all the mysteries of the third wave of specialty coffee are all in this book! Nowadays, the global coffee fashion has gone from the first wave of instant coffee, where people drink coffee every day, to the second wave of coffee specialty, with Starbucks leading the reroasting trend, and finally to the third wave of coffee aesthetics, which is back to nature. Coffee is no longer just about heavy roasts, latte art and recipe beans. Returning to nature, delving deeply into the regional flavor, soil and water of the production area and coffee varieties, paying attention to low-pollution post-processing and direct delivery from the production area, reducing the degree of roasting, and using scientific interpretation of aesthetics are the essence of specialty coffee.