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🇰🇷한국어

🇸🇦 Arabic

The Theory of Sim Jaeyong Coffee

“Not Extracting Coffee, but Making a Decision”

I have brewed coffee for a long time.

But at some point, coffee stopped asking

how it was extracted.

Instead, it began to ask:

**“Why are you still taking more?”**

The best coffee always ended

just before

its best moment began to fade.

This book was written

so that moment would not be missed.

This is not a technical manual.

It is not a recipe book.

It is a record of judgment.


Chapter 1 — Why Coffee So Often Ends in Bitterness

Most coffee does not fail