Abstract

This book will help you create the best coffee extraction chart for you. It explains how the quality of the raw beans creates a delicious flavor, and also introduces some of the evidence from chemical data from experiments conducted in graduate school. It also includes a guide to coffee producing regions and a guide to high-quality bean shops across the country.

Author’s Information

PhD in Environmental Symbiosis. Graduated from Tokyo University of Agriculture in March 2019. Representative of Horiguchi Coffee Research Institute. Chairman of Horiguchi Coffee Co., Ltd. Director of the Specialty Coffee Association of Japan (SCAJ). Permanent Director of the Japan Society for Coffee Culture. (This information was current at the time this book was published.)