{"product_id":"ted-r-lingle-specialty-coffee-identification-method","title":"Ted R. Lingle: Specialty Coffee Identification Method","description":"\u003cp\u003eSome of the obstacles in understanding the stem of coffee flavors are derived from their complexity. There are over 400 organic and mineral chemicals in a very small quantity, none of which can be considered the main ingredient in coffee flavors. The understanding of the coffee flavor is more twisted because of the complicated way in which a person's mouth reacts to the sense of revenge. Despite the complexity of the problem, we know enough to develop a simple and unskillful method for systematic sensual evaluation of the flavor of coffee. The book [Speciality Coffee Separation] offers a way to explain and describe the sensory effects of coffee aromas, tastes and basic stimulation in the mouth.\u003c\/p\u003e\n\u003c!-- kyobooks-enrichment: english summary above, importer facts below --\u003e\n\u003cp\u003e\u003cstrong\u003eKorean title:\u003c\/strong\u003e 스페셜티 커피 감별법\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKorean author:\u003c\/strong\u003e Ted R. Lingle\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKorean publisher:\u003c\/strong\u003e 광문각\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eISBN-13:\u003c\/strong\u003e 9788970938172\u003c\/p\u003e","brand":"Ted R. Lingle","offers":[{"title":"Default Title","offer_id":54196285210988,"sku":"9788970938172","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/3911\/4604\/files\/kyobooks-S000001091280-3e2cc7c6ea1f7dfd9debe82199f3ddfcbf14345c3b753295fcd4479272f3ca9b.jpg?v=1786729652","url":"https:\/\/checkout.kyobooks.com\/products\/ted-r-lingle-specialty-coffee-identification-method","provider":"KyoBooks","version":"1.0","type":"link"}