{"title":"烘焙圣经","description":"","products":[{"product_id":"the-roasting-bible-book-1-a-beginners-guide-to-coffee-roasting","title":"烘焙圣经 — 第一册：咖啡烘焙入门指南（电子版 165页）","description":"\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e*\u003c\/span\u003e\u003ci\u003eFrom green bean to perfect roast — your complete foundation in coffee roasting.\u003c\/i\u003e\u003cspan class=\"s1\"\u003e*\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eMaster the fundamentals of coffee roasting with 165 pages of clear instruction, 33 professional diagrams, and 6 complete roast profiles. Written by SCA Certified Trainer Wing Yuen for anyone starting their roasting journey.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eWhat You'll Learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eEvery great roaster started somewhere. Book 1 takes you from complete beginner to confident home roaster through 19 chapters of practical, no-nonsense instruction.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou'll understand how coffee transforms from a raw green seed into the aromatic, complex beverage you love — and more importantly, you'll learn to control that transformation yourself.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cb\u003eInside this book:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eThe complete science of coffee — from cherry to cup, explained in plain language\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eGreen coffee selection — origins, varieties, processing methods, and what to look for\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eThe three phases of roasting — drying, Maillard browning, and development — and how to master each one\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eFirst crack, second crack, and everything in between\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e33 professional infographic diagrams with detailed annotations\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e6 complete roast profiles for popular origins (Brazilian Santos, Colombian Supremo, Ethiopian Yirgacheffe, Guatemala Antigua, Sumatra Mandheling, Kenya AA)\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eCooling, resting, degassing, and storage best practices\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eTroubleshooting guide for common roasting mistakes\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eEquipment guide for home roasters\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eWho This Book Is For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eHome roasters who want to understand the \"why\" behind every roasting decision\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eCoffee enthusiasts ready to roast their own beans for the first time\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eBaristas who want deeper knowledge of the roasting process\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eAnyone curious about the science and craft of coffee roasting\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWing Yuen is an SCA Certified Trainer, CQI Q Instructor, and founder of Tasse Coffee Education \u0026amp; Roastery with locations in Hong Kong and Tokyo. He serves as a National Barista Championship judge and examiner for City \u0026amp; Guilds and TQUK barista certifications.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003eBook Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e\u003cb\u003ePages\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: 165\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e\u003cb\u003eFigures\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: 31 professional annotated diagrams\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e\u003cb\u003eFormat\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: Digital PDF (printable, high-resolution)\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e\u003cb\u003eLanguage\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: English\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e\u003cb\u003eLevel\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: Beginner\u003c\/p\u003e","brand":"Tasse Coffee Roastery","offers":[{"title":"Digital","offer_id":51858673893659,"sku":null,"price":3680.0,"currency_code":"JPY","in_stock":true},{"title":"Paperback","offer_id":51858673926427,"sku":null,"price":5980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/6376\/1691\/files\/mockup_book1_hand.jpg?v=1772380704"},{"product_id":"the-roasting-bible-book-2-the-science-of-coffee-roasting-digital-version","title":"烘焙圣经 — 第二册：咖啡烘焙的科学（电子版 272页）","description":"\u003cp class=\"p3\"\u003e\u003cstrong\u003e\u003ci\u003eDeep science, precise control — elevate your roasting from craft to mastery.\u003c\/i\u003e\u003cspan class=\"s1\"\u003e*\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eTake your roasting to the professional level with 272 pages covering advanced chemistry, thermodynamics, sensory science, and production operations. 30 detailed scientific diagrams. Written for intermediate to advanced roasters by SCA Certified Trainer Wing Yuen.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cstrong\u003eWhat You'll Learn\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eBook 2 is where roasting becomes a science. Across 31 chapters organized into 7 parts, you'll explore the chemistry, physics, and sensory science that separate good roasters from great ones.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eThis isn't theory for theory's sake — every concept connects directly to decisions you make at the roaster. Understanding why reactions happen gives you the power to control them.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e\u003cb\u003eInside this book:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eGreen Coffee Science\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — chemical composition, physical properties, origin chemistry, and how terroir affects your roast\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eThermodynamics of Roasting\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — heat transfer mechanisms, energy balance, and environmental variables that change everything\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eChemical Reactions in Detail\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — Maillard reaction, caramelization, Strecker degradation, chlorogenic acid breakdown, pyrolysis, and volatile formation\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003ePhysical Transformations\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — glass transition, cell structure changes, pressure dynamics, porosity, and how they affect extractability\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eAdvanced Profile Control\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — Rate of Rise mastery, Development Time Ratio optimization, color measurement science, and origin-specific profile design\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eSensory Science\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — advanced SCA cupping protocol, Q grading system, triangulation testing, and flavor chemistry\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eProfessional Operations\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e — production roasting, quality control, blending science, sample roasting, roast data analysis, and safety\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003e30 professional scientific diagrams with detailed annotations\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eDefect identification and prevention guide\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cstrong\u003eWho This Book Is For\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eExperienced home roasters ready to go deeper\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eProfessional roasters seeking scientific understanding\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eQ Graders and SCA students studying for certifications\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eCoffee shop owners who roast in-house\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- \u003c\/span\u003eAnyone who has read Book 1 and wants more\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cstrong\u003eBook Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003ePages\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: 272\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eFigures\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: 42 professional annotated scientific diagrams\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eTables\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: 31 data tables\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eFormat\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: Digital PDF (printable, high-resolution)\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eLanguage\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: English\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e- **\u003c\/span\u003e\u003cb\u003eLevel\u003c\/b\u003e\u003cspan class=\"s1\"\u003e**\u003c\/span\u003e: Intermediate to Advanced\u003c\/p\u003e","brand":"Tasse Coffee 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Everything you need from beginner basics to advanced science. Your complete coffee roasting education.\u003c\/p\u003e","brand":"Tasse Coffee Roastery","offers":[{"title":"Digital","offer_id":51858678579483,"sku":null,"price":7680.0,"currency_code":"JPY","in_stock":true},{"title":"Paperback","offer_id":51858678612251,"sku":null,"price":11680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0788\/6376\/1691\/files\/mockup_both_books_hero.jpg?v=1772380623"}],"url":"https:\/\/ab-higashikanagawa.pro\/zh-hans\/collections\/roasting-bible-book-collection.oembed","provider":"Tasse Coffee Roastery","version":"1.0","type":"link"}