咖啡字典 Coffee Dictionary: An A-Z of Coffee, from Growing & Roasting to Brewing & Tasting

基本信息

ISBN-13：9781840919295

ISBN-10：1840919299

Author：Maxwell Colonna-Dashwood

Publisher：Octopus Publishing Group

Imprint：Mitchell Beazley

Format：Hardcover

Number of Pages：256

Release Date：15 June 2026

Weight：680g

Dimensions：156mm x 216mm x 24mm

信息仅供参考，具体请以实物为准

书籍简介

一本由冠军咖啡师撰写的咖啡百科全书，涵盖了您需要了解的关于咖啡的一切知识。

咖啡比以往任何时候都更加流行，也更加复杂。《咖啡词典》是咖啡爱好者的基本指南，它囊括了令人眼花缭乱的各种术语、技巧、设备和品种，助您调制出一杯美味的咖啡。

本书收录了数百个条目，涵盖了从咖啡豆的采购、种植和采摘，到烘焙、研磨和冲泡的方方面面。三届英国咖啡师冠军和三届世界咖啡师大赛决赛选手麦克斯韦·科隆纳-达什伍德 (Maxwell Colonna-Dashwood) 为您讲解了影响咖啡口感的关键因素。

本书图文并茂，内容涵盖了从原产国、咖啡豆品种、种植和采摘技术到烘焙方法、冲泡设备、品鉴笔记，以及各种咖啡饮品等方方面面，堪称咖啡界的权威之作。

An A-Z compendium of everything you need to know about coffee, from a champion barista.

Coffee is more popular than ever before - and more complex. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup.

With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK Barista Champion & three-time world finalist Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.

Illustrated throughout and covering anything from country of origin, variety of bean and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes - as well as the many different coffee-based drinks - The Coffee Dictionary is the final word on coffee.

作者简介

麦克斯韦·科隆纳-达什伍德

麦克斯韦·科隆纳-达什伍德是一位冠军级咖啡师，曾参加世界咖啡师锦标赛，并三次荣获英国咖啡师锦标赛冠军。他是一家屡获殊荣的独立烘焙咖啡店的合伙人。

麦克斯韦周游世界，研究咖啡的科学与艺术。他与麻省理工学院的克里斯托弗·H·亨顿博士合著了《咖啡之水》（Water For Coffee）一书，该书研究了水与咖啡之间的化学相互作用，以及如何通过调控这些相互作用来制作更高品质的咖啡。他经常与世界各地的咖啡专家合作，深入咖啡产业链的各个环节，致力于开发更先进的咖啡技术，以提升咖啡的品质。

Maxwell Colonna-Dashwood

Maxwell Colonna-Dashwood is a champion barista who has competed in the World Barista Championship and has won the UK Barista Championship three times. He is co-owner of an award-winning independent roastery and coffee shop.

Having travelled the world studying the science and art of coffee, Maxwell co-authored Water For Coffee with Dr. Christopher H. Hendon of MIT, a study on the chemical interactions between water and coffee, and how they can be manipulated to create a higher-quality cup. He frequently works with coffee experts around the world throughout various parts of the coffee chain to develop new and better technology for the enjoyment of coffee.