卓老師咖啡著作─探索咖啡的秘密

第一章認識咖啡 Chapter 1 Getting to Know Coffee 咖啡的歷史 History of Coffee 區域與環境 Distribution & Growing environment 國際咖啡組織 International Coffee Associations 世界各主要生產國簡介 Introduction of Producing Countries around the world

第二章精品咖啡的興起 Chapter 2 Birth of Specialty Coffee 精品咖啡的緣起 Origin of Specialty Coffee 精品咖啡的開創者SCAA Pioneer of Specialty Coffee---SCAA 精品咖啡的定義與分級 Definition & Grading of Specialty Coffee 缺陷豆總覽與杯測分析 Fault Coffees & Cupping

第三章探索精品咖啡的秘密 Chapter 3 Secrets of Specialty Coffee 咖啡風味專業名詞中英文索引 Coffee Flavors/ Chinese-English index 組成咖啡風味的基本物質 Substances of Coffee Flavors 探討咖啡風味的專業詞彙 Terms of Probing Coffee Flavors 咖啡風味的辨識系統 Senses of Coffee tasting

第四章精品咖啡的終極知識-杯測 Chapter 4 Terminal knowledge of Specialty Coffee—Cupping 杯測師的學養與建議 Qualities of Cupper & Given Advice 杯測的價值與系統 Cupping Value & Cupping System 如何進行杯測 How to Cup 如何在店內進行杯測 How to Cup in the Shop 專業杯測師聞香訓練 Coffee Fragrance Training for Professional Cupper

第五章咖啡豆烘焙實務 Chapter 5 Put into “Roasting” 如何經營自家烘焙 Home roasting 烘焙物理 Thermal energy in Roasting 烘焙原理 Roasting Principles 烘焙時主要的化學反應 Chemical reactions in Roasting 烘焙色卡之運用 Roast Color Classification System 咖啡風格名稱對照表 Grading List of Roast Coffee
第六章咖啡沖釀學理與咖啡沖釀器具的操作 Chapter 6 Principles of Coffee Brewing & Operation of Brewing Equipment 釀造咖啡的要素 Keys for Coffee Brewing 六個要素 6 Main Elements 伊芙莉克壺—土耳其壺 Turkish Ibrik Coffee 法式壓濾壺 French Press 摩卡壺 Mocha 那不列塔那—顛倒湖 Napoletana 冰滴壺 Dutch Coffee 滴濾壺 Filter Coffee 虹吸壺 Syphon 比利時皇家咖啡壺 Balancing Syphon 義式咖啡機 Italian Coffee 優質Expresso製作 Premium Expresso Making 優質奶泡製作 Premium Cream Making

第七章繽紛咖啡世界 Chapter 7 Colorful Coffee World 漫遊歐洲精典咖啡館 Classic Cafes around Europe 附錄(一)咖啡相關問與答 Appendix(1) All about Coffee Q&A