【Shinsei Publishing Co., Ltd.】 Symbolizing the dawn of a “new era of coffee”! “Coffee Philosophy” Backed by Scientific Evidence
Shinsei Publishing Co., Ltd. Press release: September 11, 2025 To Members of the Press Symbolizing the dawn of a “new era in coffee”! A “coffee philosophy” backed by scientific evidence Making what’s difficult easy for everyone. Shinsei Publishing Co., Ltd. (Head office: Taito-ku, Tokyo; President and CEO: Yasuhiro Tominaga), a publisher that produces numerous practical books with the motto “Coffee Philosophy and Science,” will release “Coffee Philosophy and Science” (written by Toshihide Horiguchi) on Thursday, September 11, 2025. [Amazon] https://www.amazon.co.jp/dp/4405094683/
https://prcdn.freetls.fastly.net/release_image/142352/82/142352-82-272f870403d71d7be8891e05109b2083-1902×2700.jpg For all coffee lovers! The author, who has dedicated his life to coffee, continues to study and research it day and night in order to always brew the perfect cup of coffee, speaks frankly about his revolutionary “coffee philosophy” backed by scientific evidence. It is also an ambitious coffee enlightenment book aimed at all coffee lovers, symbolizing the dawn of a new era in coffee.
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https://prcdn.freetls.fastly.net/release_image/142352/82/142352-82-d36c7858383b3d1ad9a9d26412cbb39f-970×600.jpg ⇒From cultivation to roasting to extraction, coffee is a fuzzy world where the right answers are hard to come by, and we scientifically analyze it. ⇒The origins of deliciousness lie in terroir, Typica grapes, and dark roasting. A profound world of flavor awaits. ⇒The true flavor lies in clean coffee, free of microbial fermentation flavors.
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https://prcdn.freetls.fastly.net/release_image/142352/82/142352-82-e2c9e498aed806dd5346fc3dbb35ebd1-970×600.jpg “Coffee Philosophy and Science” Chapter 1: The Age of Coffee Philosophy and Science Chapter 2: Terroir and Variety: The Origin of Flavor Chapter 3: The Relationship between the Refining Process and Microorganisms Chapter 4: Changes in Specialty Coffee Flavor and New Sensory Evaluation Criteria Chapter 5: The Gentle Relationship Between Wine and Coffee Chapter 6: The Science of Deliciousness Chapter 7: Roast Level Differences and the Maillard Reaction Chapter 8: Creating Your Own Flavor with Extraction Chapter 9: Climate Change and the Future of the Coffee Industry [Author information] Toshihide Horiguchi Toshihide) Ph.D. in Environmental Coexistence Studies President, Horiguchi Coffee Research Institute Chairman and CEO, Horiguchi Coffee Co., Ltd. Director, Japan Specialty Coffee Association Standing Director, Japan Coffee Culture Society His books include “Coffee Textbook,” “THE STUDY OF COFFEE,” “New Coffee Basics” (all published by Shinsei Publishing), “Specialty Coffee Book,” “Specialty Coffee Tasting” (all published by Asahi Publishing), “Coffee Tasting” (Shibata Shoten), and many others. Horiguchi Coffee Research Institute has been hosting various coffee seminars for 20 years. 【Bibliographic Information】 “Coffee Philosophy and Science” Publisher: Shinsei Publishing Co., Ltd. Author: Toshihide Horiguchi Price: ¥2,800 tax Specifications: A5 size, 1/4 color, 288 pages [Bibliographical page] https://www.shin-sei.co.jp/np/isbn/978-4-405-09468-0/ 【Release Inquiries】 Shinsei Publishing Co., Ltd. Editorial Department TEL 03-3831-0743 / Fax 03-3831-0758 E-mail editor@shin-sei.co.jp 2-24-10 Taito, Taito-ku, Tokyo 110-0016 automatically, so please do not reply.
