카페핸드드립

[도서소개]

커피시장 재편에 대비하기 위해 커피전문점에서 핸드드립 전문가로 활동할 수 있는 바리스타를 많이 육성해야 할 것이다. 

KATE의 ‘카페 핸드드립 자격증’은 이를 위해 개발된 것이다. 이 책은 이와 같은 목적에 맞게 카페 핸드드립 자격증에 대비하면서 핸드메이드 커피추출 기술을 익히는 기본서로 구성되었다. 

산지별 생두가 지닌 특징과 고품질 커피에 대한 지식, 로스팅, 블렌딩, 그라인딩과 커피 향미 변화의 관계를 밀도 있게 학습하여 

핸드 드립을 포함한 다양한 핸드메이드 커피추출의 기본적인 기술을 익힐 수 있도록 하였다. 

본 교재를 활용하여 카페 핸드드립 기술을 익히고 자격증까지 취득한 후 핸드드립 전문 바리스타로 왕성하게 활동하는 전문가들이 많이 나오기를 기대해 본다.

[목차]

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

[저자소개]

(사)한국여행서비스교육협회 

위원장 

최동열(서영대학교)

위 원 

강어진(서영대학교)

강찬호(서정대학교)

고종원(연성대학교)

공윤주(백석예술대학교)

공은영(서영대학교)

구태희(신안산대학교)

권기완(서영대학교)

김병국(대구대학교)

김상진(경복대학교)

김선일(한국폴리텍대학)

김세환(서울문화예술대학교)

김수현(김포대학교)

김영현(호남대학교)

김용기(신한대학교)

김장호(서영대학교)

김정근(충청대학교)

김정대(파주바리스타)

김종욱(대림대학교)

김진형(원광보건대학교)

김형철(김포대학교)

나상필(아세아항공전문학교)

남중헌(창신대학교)

민일식(중부대학교)

박복덕(KATE)

박인수(서영대학교)

박종찬(광주대학교)

박창규(전남도립대학교)

서정원(대림대학교)

서정태(동원대학교)

서현웅(Hotel&Restaurant)

손재근(서정대학교)

신길만(김포대학교)

신상준(호원대학교)

신정하(제주한라대학교)

심홍보(오산대학교)

안대희(대원과학대학교)

안태기(광주대학교)

양현교(청강문화산업대학교)

여영숙(호남대학교)

용환재(진주보건대학교)

이광옥(백석대학교)

이병열(인덕대학교)

이상태(제주관광대학교)

이상희(서울호텔관광학교)

이소민(서영대학교)

이순구(한양여자대학교)

이은민(KATE)

이정탁(호남대학교)

이정호(동강대학교)

이재훈(영진전문대학교)

이지우(로이문화예술학교)

이하정(동남보건대학교)

이현주(한국호텔관광학교)

이홍규(제주관광대학교)

임용식(국제대학교)

임유희(KATE)

장양례(숭의여자대학교)

전영호(군장대학교)

전홍진(광주보건대학교)

정강국(계명문화대학교)

정길영(동강대학교)

정연국(동의과학대학교)

정재우(영진전문대학교)

정지효(로이문화예술학교)

정희선(청암대학교)

조원길(부천대학교)

조재덕(한국호텔관광학교)

천덕희(순천향대학교)

최미선(부산외국어대학교)

최승리(동서울대학교)

최우승(대림대학교)

최동희(광주대학교)

최훈태(전북과학대학교)

하종명(한국국제대학교)

허용덕(상지영서대학교)

홍민정(우성정보대학교)

홍철희(청암대학교)