From CEE descriptors to design and brewing, this book offers a complete system for coffee professionals looking for transparency and precision.
From coe to global trade: building a sensory foundation
The coffee fanatic opens, asking a critical question: what makes coffee a “specialty”? Upgated in the tough standards of the Cup of Excellence, the first section introduces the flavor constructed from the actual descriptors of CEE-in the practical, normalized reference for tasting and professionals. This chapter will also demistify trade and logistics that transfer coffee by origin to steam, giving context to sensory and commercial systems that determine quality.
Roast: where science becomes a strategy
At the heart of this book is brave, technical and tested in the field. Framework integrates thermodynamic modeling, heat transfer theory and sensory feedback to a repetitive smoking system. In this section, in this section, he analyzes the relationship between the bean structure, roasted environment, reaction time and color distribution. It emphasizes control and flexibility-to go beyond the set profiles and baking based on intentions. This is the most developed and ambitious contribution of the book: a contemporary synthesis of chemistry and baking craftsmanship, grounded in true practice.
Designing infusion: extraction design, not just recipes
Extraction is studied by an interaction lens – dose of water, grinding, mixing, temperature, mug shape and aeration are not isolated variables, but part of the brewing ecosystem. Fanatic coffee introduces a modular approach to designing an infusion, which encourages readers to first identify their taste goals, and then the reverse engineering strategy. With technical brightness and visual guides, this section is a road map for those who want to go from instinct to intention.
A book written for coffee professionals, not just coffee lovers
While many coffee books focus on history or style, coffee fanatic is unapperedically structural. It is written for palists, baristas, green buyers and sensory professionals who want to deepen their understanding through grounded logic and methodical design. Author Ryo Miki, crazy and consultant based in Japan, distances his experience in the assessment of CEE, Green Trading and global coaching in a book that provides both transparency and depth.
Coffee fanatic is now available in both demanding and e-books. Readers can order both editions through Amazon US. In the case of international readers from outside the USA Official website.
About the author
Ryo Miki is the founder of a roast design coffee, a high-quality micro-steaster and consulting company based in Kawasaki, Japan. Provides training and advisory services for a couple, importers and cafes who want to build systems around quality and precision. Before putting on, roast coffee Miki worked in Watar Co., Ltd., one of the leading Japanese coffee importers, where he was involved in green coffee trade, acquiring and market development. Thanks to the extensive experience in the assessment of the Cup of Perfection and Coaching, the competition is still working on a specialized chain of coffee values to support professionals in achieving deliberate, consistent quality.
