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'<img alt="" src="/uploads/allimg/180611/3-1P611221HRJ.jpg" style="width: 800px; height: 800px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; font-family: "ヒラギノ角ゴ Pro W3", "Hiragino Kaku Gothic Pro", メイリオ, Meiryo, "MS Pゴシック", sans-serif; vertical-align: baseline; position: relative; width: auto;">
<span style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; font-size: 16px;"><font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style )</font></span></h2>
<ul style="padding-right: 0px; padding-left: 0px; caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; vertical-align: baseline; list-style: none outside;">
<li style="padding: 0px 0px 0px 20px; margin: 0px 0px 12px; outline: 0px; zoom: 1; list-style: none; box-sizing: border-box; border: 0px; font-style: inherit; font-variant-ligatures: inherit; font-variant-position: inherit; font-variant-caps: inherit; font-variant-numeric: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-stretch: inherit; font-size: inherit; line-height: 18px; vertical-align: baseline; background-image: url(https://coffeemecca.jp/wp-content/themes/coffee/images/coffeelist.png); background-size: 0.8em; background-attachment: scroll; background-color: transparent; background-position: 4px 3px; background-repeat: no-repeat no-repeat;">
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<div>
韓懷宗在咖啡人的心中就像啓蒙老師一般存在,他所著的《咖啡學》、《精品咖啡學》、《新版咖啡學》、《世界咖啡學》、《臺灣咖啡萬歲》等等書籍,成爲萬千咖啡愛好者的必入書目。</div>
<div>
</div>
<div>
韓老師不輟的筆耕、治學的嚴謹、分享的精神,給予我們這些走在咖啡路上的朋友們一片魅力的遠方。</div>
<div>
</div>
<div>
除了韓懷宗老師的咖啡學,就我看過且覺得有所獲益的書目提供參考(因出身烘豆廠,故內容著重烘豆;憑印象建議,有誤請見諒):</div>
<div>
</div>
<div>
1.淬鍊-吳澤霖 奪冠後出書,目前較新的咖啡著作,排版乾淨、內容均附有圖片說明,尤其在半自動機;不會像圖書館大部分咖啡書(翻自日本)常有圖文不一、不知所云還有抄襲的狀況。</div>
<div>
</div>
<div>
2.探索精品咖啡的祕密-卓偉民 精品咖啡先驅之一的卓老師所著,雖說有自成一派的焙度計量,但對於烘豆過程的豆相變化有著相當細微的觀察與心得,大部分也遵循SCAA的標準。</div>
<div>
</div>
<div>
3.田口護的精品咖啡大全-田口護 日本烘豆老師傅田口護依據豆貌(大小、密度、產地)將咖啡豆分爲四大類型並賦予相對較佳、次佳焙度,內容對於好的苦味(綠原酸內脂)與壞的苦味(乙烯兒茶分聚合物)的來源以化學解說,對現今烘豆技術頗有影響力。</div>
<div>
</div>
<div>
4.日本咖啡名店優質烘焙技術-日本原著臺灣翻譯 遍訪日本知名烘豆名店,除了對使用的烘豆機、創店理念作介紹,並附上各店的烘豆曲線與獨門"撇步"公開介紹。也是此書讓我驚訝於國外相對於國內的知識分享竟是如此大方,也經由模仿、體會、修正、貫通的過程學習到無價的知識。</div>
<div>
</div>
<div>
5.The coffee roaster's companion-作者Scott Rao 唯一閱讀原文能理解其論點的北歐式烘豆著作,對於RoR遞減的優點、操作方式有深入淺出的重點歸納,個人覺得是目前國際上北歐式烘豆法的唯一參考書。對岸亦有翻譯本,但需要有烘豆實務經驗較能推敲時有的翻譯文意差異。</div>
<div>
</div>
<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<span style="font-size: inherit; font-style: inherit; font-variant-caps: inherit; background-color: transparent;">以上,心得分享推薦——</span></div>
</div>
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'mpagesize' => 20,
'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '34',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '656',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-jingpinkafeixue.html',
'total' => 34,
'field' =>
array (
),
),
) |
urlrule |
'/views-118922-[page].html' |
fix_html_now_url |
'' |
my_web_url |
'https://bak.gafei.com/views-118922' |
get |
array (
's' => 'article',
'c' => 'show',
'id' => '118922',
'm' => 'index',
) |