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 책내용 |
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| 바리스타를 준비하는 분들을 위해 제작한 도서입니다. |
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| 목차 |
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| 1. 커피의 이해············································································· 2
2. 커피의 재배와 수확··································································· 8
3. 커피의 품종··········································································· 26
4. Coffee Bean········································································· 32
5. 생두의 선별과 분류································································· 36
6. 커피의 가공··········································································· 44
7. Roasting(로스팅)···································································· 48
8. Blending(블렌딩)····································································72
9. 원두 품질평가········································································ 80
10. Grinding & Brewing······························································ 88
11. Coffee Machine의 이해·························································· 92
12. Espresso············································································108
13. 여러 가지 커피 추출 방식······················································· 122
14. Coffee Variation Menu························································· 134
15. 커피와 건강········································································· 146
16. 바리스타 직무이해······························································· 150
부록 1 커피 바리스타 자격시험 안내··········································· 154
부록 2 바리스타 자격시험 출제예상문제······································ 1581. 커피의 이해············································································· 2
2. 커피의 재배와 수확··································································· 8
3. 커피의 품종··········································································· 26
4. Coffee Bean········································································· 32
5. 생두의 선별과 분류································································· 36
6. 커피의 가공··········································································· 44
7. Roasting(로스팅)···································································· 48
8. Blending(블렌딩)····································································72
9. 원두 품질평가········································································ 80
10. Grinding & Brewing······························································ 88
11. Coffee Machine의 이해·························································· 92
12. Espresso············································································108
13. 여러 가지 커피 추출 방식······················································· 122
14. Coffee Variation Menu························································· 134
15. 커피와 건강········································································· 146
16. 바리스타 직무이해······························································· 150
부록 1 커피 바리스타 자격시험 안내··········································· 154
부록 2 바리스타 자격시험 출제예상문제······································ 158 |
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저자
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김광우
· 관광학박사
· 현)국제대학교 교수
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김기범
· 현)세종대학교 대학원호텔외식경영학과 재학
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김광우
관광학박사로 현재 국제대학교 교수이다.
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커피학개론 | 김광우 | 한올출판사
New 음료와 칵테일 | 김광우 | 한올출판사
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김기범
세종대학교 대학원호텔외식경영학과 재학중이다.
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