카페핸드드립

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