Abstract

Delicious coffee can only come from high-quality coffee. That quality depends on the growing environment, variety, growing method, refining method, sorting, and distribution process from packaging, transportation, and storage. Based on that knowledge, choosing good roasted beans, extracting properly, and being able to objectively evaluate them will lead to a deeper enjoyment of coffee as a luxury item. This book focuses on the "new" information in the rapidly changing coffee industry, while also explaining how to brew, learn about, select, and evaluate coffee in an easy-to-understand manner even for beginners.

Author’s Information

Doctor of Environmental Coexistence, Representative of Horiguchi Coffee Institute, Chairman of Horiguchi Coffee Co., Ltd., Director of the Specialty Coffee Association of Japan (SCAJ), Standing Director of the Japan Coffee Culture Society, etc. At the Horiguchi Coffee Institute, he has held various coffee seminars over the past 20 years, including "Beginner Extraction," "Beginner Tasting," "Intermediate Tasting," and "Starting a Business." He has written many books, including "A Life with Delicious Coffee" (PHP Publishing), "Coffee Textbook," and "THE STUDY OF COFFEE" (Shinsei Publishing). Since 2016, he has presented papers at academic conferences such as the Japan Society for Food Preservation Science, the Japan Society for Food Science and Technology, the Food and Cosmetics Research Association, and ASIC (International Coffee Science Society).