Coffee library · Topic
Sensory science
Tasting, perception and a shared vocabulary for quality.
Published references
Brewing · 2015
Essence of Coffee Brewing
배동근, 배윤정
Bae Dong-geun and Bae Yoon-jung organize brewing around the variables, measurements and practical controls that shape extraction.
Why it belongs here.
It documents a substantial Korean-language approach to analytical brewing that is rarely represented in international coffee bibliographies.
311
Pages
Available in
Korean
Brewing · 2017
A Story of Water for Coffee
어희지
The book moves from brewing variables and water physics to mineral ions, water types, alkalinity, practical formulation and Korean measurement standards.
Why it belongs here.
It gives water the sustained technical attention needed to separate hardness, alkalinity, pH and mineral identity.
207
Pages
Available in
Korean
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