At the beginning of the book ·4
Translator's Note ·6
How to Use This Book ·8

PART 1 Pour the coffee

1. Pour coffee ·22
Chapter 1: History of Extraction Mechanisms… … … 22
Chapter 2 About the components of the extract… … … 24
Chapter 3: The Relationship Between Coffee Extract and Water… 25
Chapter 4 Transmission and Immersion Methods … … … 26
Chapter 5: The Basics of Coffee Extraction… 27
Chapter 6: Various Drippers… … … 29
Chapter 7: Manufacturer Recommended Methods… … … 31
Chapter 8 This book recommends coffee brewing methods… … … 32
Chapter 9: Extraction Methods from the Horiguchi Coffee Research Institute Seminar... 33
Chapter 10: Looking Down with a Twist... 34
Chapter 11: Clever's Guide to the Future... 36
Chapter 12: French Pressing... 37
Chapter 13 Looking Down Through a Metal Filter… … … 38
Chapter 14: Siphoning Down... 39
Chapter 15 Pour-Overs and Iced Coffees… … … 42
Chapter 16 How to Make Ice Cream with Milk... 43
Chapter 17: Making Water Drip Coffee… … … 44
Chapter 18 Choosing a Dedicated Extraction Port … … … 45
Chapter 19 Choosing a Coffee Mill… … … 46
Chapter 20 Coffee Particles… … … 48

2 shots of espresso ·50
Chapter 1 Enjoying Espresso… … … 50
Chapter 2 Espresso is a concentrated coffee… … … 51
Chapter 3 Business Espresso Machines… … … 53
Chapter 4 Italian Bars … … … 54
Chapter 5: Espresso Spreads Worldwide… … … 55
Chapter 6 Enjoying Espresso at Home… … … 57
Chapter 7 Creating an Espresso Menu … … … 58
Chapter 8 The Good Flavor of Espresso… … … 60

PART 2 Learning about coffee

1. Learning about coffee from coffee trees and cultivation ·64
Chapter 1 Coffee is a tropical crop… … … 64
Chapter 2 The Concept of Terroir… … … 68
Chapter 3 Soybeans Harvested at High Altitudes Have a Better Flavor… … … 71
Chapter 4 How to Harvest… … … 73

2 Learning about coffee in distribution ·74
Chapter 1 Japan imports large quantities from Brazil and Vietnam… … … 74
Chapter 2 Current Coffee Production and Consumption… … … 75
Chapter 3: From the Producing Countries to Japan, the Flow of Green Coffee Beans… … … 76
Chapter 4 Distribution of Green Coffee Beans in Japan… … … 78
Chapter 5 Coffee Bean Distribution in Japan… … … 79

3. Learn about coffee from specialty coffee shops ·80
Chapter 1: When Was Specialty Coffee Invented? … … … 80
Chapter 2: The Birth of Sustainable Coffee… … … 81
Chapter 3 When was SP created in Japan? … … … 82
Chapter 4 Coffee currently distributed in Japan… … … 84
Chapter 5: What is the difference between SP and CO? … … … 85
Chapter 6 Differences in Physicochemical Values ​​of SP and CO … … … 86

4. Looking at coffee by chemical values ​​·88
Chapter 1: Coffee Components Are Complex… 88
Chapter 2 pH is an indicator of the strength of an acid… … … 90
Chapter 3 Understanding the Relationship Between Organic Acids and Flavor… … … 91
Chapter 4 Understanding the Relationship Between Organic Acids and Roasting Degree… … … 92
Chapter 5: The Relationship Between Organic Acid Types and Flavor… 93
Chapter 6: Lipid Content Affects Coffee Texture (Body) … … … 94
Chapter 7 Understanding the Relationship Between Lipid Content and Flavor… … … 95
Chapter 8 Understanding the Relationship Between Acidity and Flavor… … … 96
Chapter 9 The Effect of Amino Acids on Umami … … … 97
Chapter 10: The Effect of Caffeine on Bitterness… … … 98
Chapter 11: Umami of Amino Acids and the Maillard Reaction… … … 100
Chapter 12 What Taste Sensors Can Tell You… … … 101

5 Understand how to evaluate coffee quality ·103
Chapter 1: What is Sensory Evaluation (Tasting)? … … … 103
Chapter 2 Producing Country Grades and SP … … … 104
Chapter 3 SCA's Green Coffee Grading … … … 106
Chapter 4 Sensory Evaluation of SCA … … … 109
Chapter 5 SCA's Cupping Protocol … … … 111
Chapter 6 SCA Cupping Procedure … … … 112
Chapter 7 Sensory Evaluation of SCAJ … … … 113

PART 3 Choosing Coffee Beans

1. Choose coffee beans with different refining methods. ·116
Chapter 1: Purification… … … 116
Chapter 2 Washed Purification … … … 117
Chapter 3 Natural Purification … … … 121
Chapter 4 Naturals are more likely to reveal their flavor characteristics than washed ones… … … 122
Chapter 5: Three Refining Methods in Brazil… … … 123
Chapter 6: Costa Rica's Honey Process … … … 125
Chapter 7: The Sumatran Method of Purification… … … 127
Chapter 8: Purification Methods and Fermentation… … … 129
Chapter 9 Anaerobic Fermentation (Anoxic Fermentation) … … … 131
Chapter 10 Differences in Drying Methods… … … 134

2 Understanding Coffee by Producing Country: Central and South America · 136
Chapter 1 Brazil … … … 137
Chapter 2 Colombia … … … 140
Chapter 3 Peru … … … 143
Chapter 4 Costa Rica … … … 145
Chapter 5 Guatemala … … … 148
Chapter 6 Panama … … … 150
Chapter 7 El Salvador … … … 152

3 Understanding Coffee by Producing Country · Africa · 154
Chapter 1 Ethiopia … … … 155
Chapter 2 Kenya … … … 159
Chapter 3 Tanzania … … … 162
Chapter 4 Rwanda … … … 164

4 Understanding Coffee by Producing Country: Caribbean Islands · 166
Chapter 1 Jamaica … … … 168
Chapter 2 Cuba … … … 170
Chapter 3 Dominica … … … 171
Chapter 4 Hawaii (Hawaii Kona) … … … 172

Understanding Coffee by Producing Country: Asia · 172
Chapter 1 Indonesia … … … 175
Chapter 2 Papua New Guinea … … … 178
Chapter 3 East Timor… … … 180
Chapter 4 China … … … 183
Chapter 5 Other Producing Countries … … … 184
Chapter 6: Coffee Cultivation in Okinawa Prefecture… … … 186

Choosing Coffee Beans by 6 Varieties · Arabica Varieties · 188
Chapter 1 Coffee Varieties … … … 188
Chapter 2 Arabica and Canephora Species … … … 190
Chapter 3: Various Varieties of Arabica Coffee … … … 192
Chapter 4: Ethiopian Wild Species … … … 193
Chapter 5 Yemeni Varieties … … … 195
Chapter 6 Geisha Breeds … … … 198
Chapter 7 Typica Variety … … … 200
Chapter 8 Bourbon Varieties … … … 202
Chapter 9 Caturra Varieties … … … 205
Chapter 10 SL Varieties … … … 206
Chapter 11 Pacamara Varieties … … … 208

Choosing Coffee Beans by 7 Varieties: Canephora and Hybrid Varieties · 212
Chapter 1 Canephora species … … … 212
Chapter 2 Liberica Species … … … 214
Chapter 3 Hybrid Timor Varieties … … … 215
Chapter 4 Catimor Variety … … … 216
Chapter 5 Castijo Variety … … … 218

8. Select coffee beans by roasting ·220
Chapter 1: What is Roasting? 220
Chapter 2 Roasting Stability … … … 222
Chapter 3 Coffee of Various Roasting Degrees… … … 223
Chapter 4: How to Choose the Roasting Level… … … 226
Chapter 5: Flavor Changes According to Roasting Degree… … … 228
Chapter 6: How to Store Coffee Beans… … … 230
Chapter 7 Single Origin and Blended Coffee Beans… 232
Chapter 8: How to Identify the Quality of Good Coffee Beans… … … 234

PART 4 ​​Evaluating Coffee

1 Understand the vocabulary for evaluating coffee ·236
Chapter 1: Expressing Coffee Flavor in Words… … … 236
Chapter 2: Fragrance Terminology … … … 238
Chapter 3 Fruit Terminology … … … 239
Chapter 4 Texture Terminology … … … 240
Chapter 5 Terminology of Defects … … … 241

2 Understand how to evaluate coffee ·243
Chapter 1: Sensory Evaluation Possible for Consumers… 243
Chapter 2: Horiguchi Coffee Research Institute's New Sensory Evaluation Method... 244
Chapter 3: Correlation between Sensory Evaluation Scores in the SCA and 10-Point Methods… … … 246
Chapter 4: The Correlation Between the 10-Point Scale and Physicochemical Values… 248
Chapter 5: The Correlation Between the 10-Point Method and the Taste Sensor... 249
Chapter 6 Criteria for Evaluating Coffee and Expressing Flavors… … … 250

3. Actual sensory evaluation of the selected coffee ·252
Chapter 1: Understanding the Six Types of Coffee Flavors… … … 252
Chapter 2: Actually Conducting a Sensory Evaluation… … … 254
Chapter 3: Taste Development Training Methods… … … 256

Reviews ·260

From understanding coffee beans to brewing and evaluating coffee,
Everything you need to know about coffee from Dr. Horiguchi!

When working in the coffee industry, it is often difficult to discern what is correct and good from the vast amount of information available.
If such people read and understand this book, then the next step will be easier for them to choose and focus on.
There may be some content that is new to you, but Horiguchi's books have always been like that.
It may seem unfamiliar at first, but it eventually became common knowledge about coffee.
So, this time too, you can trust and study.
―Yoon Seon-hae (from the Translator's Note)

Willingly and generously pass it on
Dr. Horiguchi's coffee story!

This book is divided into four parts.
First, in 'PART 1: Making Coffee', we will learn about the history of coffee extraction devices we use in our daily lives, the changes in flavor depending on the extraction method, the principles of espresso, and the basics of making coffee that can be enjoyed at home.

'PART 2 Learning Coffee' and 'PART 2 Choosing Coffee Beans' are in-depth courses for those who want to learn more about coffee.
The author's voice, which had been telling about the history of the coffee tree and various cultivation methods according to the natural environment, at some point expands to the physicochemical characteristics of specialty coffee, the effect of refining method on the taste and aroma of coffee, the characteristics of coffee by producing country, the various varieties that have branched out from Arabica and Canephora, the future of the coffee industry that is becoming increasingly endangered due to climate change, and even to specialized areas such as roasting and blending.

The final 'PART 4 ​​Evaluating Coffee' is literally the stage where you develop the discerning eye to distinguish good coffee and hone your objective evaluation method.
Coffee evaluation methods and cupping terminology that meet international standards, sensory evaluation methods developed by Horiguchi Coffee Research Institute, and even helping consumers develop an eye for recognizing good coffee in their everyday lives…

Even if it's just a cup of coffee that you've been drinking out of habit, after you learn about the process that went into making that cup, the coffee you drink will never be the same again.
This book by Mr. Horiguchi, who has dedicated his life to making and preserving delicious coffee, is full of useful stories for both professionals who make coffee as a profession and enthusiasts who enjoy a cup of delicious coffee at home.