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  • 한국여행서비스교육협회
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  • 한올
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  • 2021-11-05 출간
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  • 356페이지
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  • 191 X 261 X 22 mm /969g
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  • ISBN 9791166471476
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Chapter 01 커피의 이해

01. 커피나무의 재배와 수확························································ 10
1 커피의 적합한 서식환경 ·······················································10
2 커피의 재배······································································ 13
3 커피의 수확······································································ 15
4 커피의 가공······································································ 15
5 선별작업(Sorting)과 포장(Package)······································· 19

02 . 커피의 품종과 산지별 특징····················································· 21
1 커피의 품종······································································ 21
2 커피의 산지별 분류 및 특성··················································· 28
03 . 커피의 등급과 분류······························································ 41
1 커피의 등급······································································ 41
2 커피의 분류······································································ 44
3 결점두(Defect Bean)························································· 48
4 세계 3대 희귀커피······························································ 52
5 세계 3대 스페셜티커피························································ 55

04 . 커피의 보관과 음용법··························································· 57
1 생두의 보관······································································ 57
2 원두의 보관······································································ 59
3 나라별 커피 음용법····························································· 65

Chapter 02 로스팅 / 블렌딩 / 그라인딩

01 . 커피 로스팅(Coffee Roasting)··············································· 72
1 로스팅의 유래와 정의·························································· 72
2 로스팅 과정과 원리····························································· 73
3 로스팅 후 변화·································································· 76
4 로스팅 단계별 분류····························································· 79
5 로스팅 시 생기는 여러 가지 반응 ··········································· 82
6 로스터기의 종류································································· 83

02 . 커피 블렌딩(Coffee Blending)··············································· 85
1 블렌딩의 정의··································································· 85
2 블렌딩의 효용··································································· 85
3 블렌딩의 방법··································································· 86
4 블렌딩 시 주의점································································ 87
5 로스팅과 블렌딩································································· 87
6 블렌딩 단계별 절차····························································· 89
7 커피맛과 블렌딩································································· 91

03. 커피 그라인딩(Coffee Grinding)············································ 93
1 그라인딩의 이해································································· 93
2 커피입자의 조절································································· 94
3 그라인더의 분쇄 원리와 구조 ················································ 96
4 그라인더의 종류································································· 98
5 그라인더의 관리································································100

Chapter 03 핸드메이드 커피의 추출
01 . 커피추출의 이해································································ 104
1 커피추출이란?··································································104
2 커피추출 방식··································································104
3 커피추출 준비··································································107
4 커피의 부재료··································································113

02 . 여과식 커피추출································································ 118
1 여과식 커피(Filtered Coffee)의 이해·····································118
2 드리퍼(Dripper)의 종류와 특징·············································120
3 드리퍼의 재질과 특징·························································124
4 칼리타(KALITA) 핸드드립 추출하기·······································127
5 하리오V60 핸드드립 추출하기··············································134
6 칼리타 웨이브 핸드드립 추출하기··········································142
7 융 드립(FLANNEL DRIP) 추출하기······································150
8 콘 드립(CONE DRIP) 추출하기············································158
9 케멕스(CHEMEX) 추출하기················································164
10 콜드브루(COLD BREW) 추출하기········································173

03. 침출식, 가압식 커피추출····················································· 180
1 침출식 커피추출································································180
2 가압식 커피추출································································180

3 체즈베(CEZVE) 추출하기····················································181
4 프렌치 프레스(FRENCH PRESS) 추출하기·····························188
5 사이폰(SIPHON) 추출하기··················································195
6 클레버(CLEVER) 추출하기··················································204
7 모카포트(MOKAPOT) 추출하기···········································213
8 에어로프레스(AEROPRESS) 추출하기···································221

Chapter 04 커피의 성분과 향미 평가
01. 커핑(Cupping)································································· 232
1 커핑의 이해·····································································232
2 커핑 방법과 과정·······························································233
3 커핑 평가항목과 등급·························································237

02. 커피의 맛과 향······································································ 240
1 커피의 맛········································································241
2 커피의 향(Bouquet)··························································242
3 커피의 촉감(Body)····························································244
4 커피의 향미 결점(Flaver Taints & Faults)······························246
5 커피의 향미를 표현하는 용어해설··········································247

03. 커피의 성분과 건강································································· 254
1 커피의 성분·····································································254
2 커피와 건강(효과)······························································255
3 디카페인 커피··································································257

부록 1. 카페 핸드드립 자격시험 필기검정 예상문제······················ 264
부록 2. 카페 핸드드립 자격검정 안내········································ 338
부록 3. 카페 핸드드립 2급 실기검정 매뉴얼······························· 345
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