志记
咖啡笔记与故事。
Book 2 / Parts 5–7 — Sensory Science, Professional Operations & The Future
The second half of Book 2 takes roasters from the cupping table to the production floor — objective tasting with SCA cupping and triangulation,...
阅读 →我为何写下《The Roasting Bible》——以及当初刚起步时,我多么希望自己拥有的那些
SCA Certified Trainer、Tasse Coffee Education Center 创办人 Wing Yuen,娓娓道来《The Roasting Bible》背后的故事——这是一套两卷的系列,他之所以动笔,正因当初刚开始烘豆时,遍寻不着自己所需的那份典籍。
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