전체도서

카페핸드드립

(사)한국여행서비스교육협회

고객평점
발행일2021.11.15
판형4x6배판
쪽수356
ISBN9791166471476
판매가격 25,000원
배송비결제주문시 결제

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[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)





상품요약정보 : 서적
상품정보고시
도서명 상세설명페이지 참고
저자 상세설명페이지 참고
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거래조건에 관한 정보
거래조건
재화 등의 배송방법에 관한 정보 상품 상세설명페이지 참고
주문 이후 예상되는 배송기간 상품 상세설명페이지 참고
제품하자가 아닌 소비자의 단순변심, 착오구매에 따른 청약철회 시 소비자가 부담하는 반품비용 등에 관한 정보 배송ㆍ교환ㆍ반품 상세설명페이지 참고
제품하자가 아닌 소비자의 단순변심, 착오구매에 따른 청약철회가 불가능한 경우 그 구체적 사유와 근거 배송ㆍ교환ㆍ반품 상세설명페이지 참고
재화등의 교환ㆍ반품ㆍ보증 조건 및 품질보증 기준 소비자분쟁해결기준(공정거래위원회 고시) 및 관계법령에 따릅니다.
재화등의 A/S 관련 전화번호 상품 상세설명페이지 참고
대금을 환불받기 위한 방법과 환불이 지연될 경우 지연에 따른 배상금을 지급받을 수 있다는 사실 및 배상금 지급의 구체적 조건 및 절차 배송ㆍ교환ㆍ반품 상세설명페이지 참고
소비자피해보상의 처리, 재화등에 대한 불만처리 및 소비자와 사업자 사이의 분쟁처리에 관한 사항 소비자분쟁해결기준(공정거래위원회 고시) 및 관계법령에 따릅니다.
거래에 관한 약관의 내용 또는 확인할 수 있는 방법 상품 상세설명페이지 및 페이지 하단의 이용약관 링크를 통해 확인할 수 있습니다.
01. 반품기한
  • 단순 변심인 경우 : 상품 수령 후 7일 이내 신청
  • 상품 불량/오배송인 경우 : 상품 수령 후 3개월 이내, 혹은 그 사실을 알게 된 이후 30일 이내 반품 신청 가능
02. 반품 배송비
반품 배송비
반품사유 반품 배송비 부담자
단순변심 고객 부담이며, 최초 배송비를 포함해 왕복 배송비가 발생합니다. 또한, 도서/산간지역이거나 설치 상품을 반품하는 경우에는 배송비가 추가될 수 있습니다.
상품의 불량 또는 오배송 고객 부담이 아닙니다.
03. 배송상태에 따른 환불안내
환불안내
진행 상태 결제완료 상품준비중 배송지시/배송중/배송완료
어떤 상태 주문 내역 확인 전 상품 발송 준비 중 상품이 택배사로 이미 발송 됨
환불 즉시환불 구매취소 의사전달 → 발송중지 → 환불 반품회수 → 반품상품 확인 → 환불
04. 취소방법
  • 결제완료 또는 배송상품은 1:1 문의에 취소신청해 주셔야 합니다.
  • 특정 상품의 경우 취소 수수료가 부과될 수 있습니다.
05. 환불시점
환불시점
결제수단 환불시점 환불방법
신용카드 취소완료 후, 3~5일 내 카드사 승인취소(영업일 기준) 신용카드 승인취소
계좌이체 실시간 계좌이체 또는 무통장입금
취소완료 후, 입력하신 환불계좌로 1~2일 내 환불금액 입금(영업일 기준)
계좌입금
휴대폰 결제 당일 구매내역 취소시 취소 완료 후, 6시간 이내 승인취소
전월 구매내역 취소시 취소 완료 후, 1~2일 내 환불계좌로 입금(영업일 기준)
당일취소 : 휴대폰 결제 승인취소
익월취소 : 계좌입금
포인트 취소 완료 후, 당일 포인트 적립 환불 포인트 적립
06. 취소반품 불가 사유
  • 단순변심으로 인한 반품 시, 배송 완료 후 7일이 지나면 취소/반품 신청이 접수되지 않습니다.
  • 주문/제작 상품의 경우, 상품의 제작이 이미 진행된 경우에는 취소가 불가합니다.
  • 구성품을 분실하였거나 취급 부주의로 인한 파손/고장/오염된 경우에는 취소/반품이 제한됩니다.
  • 제조사의 사정 (신모델 출시 등) 및 부품 가격변동 등에 의해 가격이 변동될 수 있으며, 이로 인한 반품 및 가격보상은 불가합니다.
  • 뷰티 상품 이용 시 트러블(알러지, 붉은 반점, 가려움, 따가움)이 발생하는 경우 진료 확인서 및 소견서 등을 증빙하면 환불이 가능하지만 이 경우, 제반 비용은 고객님께서 부담하셔야 합니다.
  • 각 상품별로 아래와 같은 사유로 취소/반품이 제한 될 수 있습니다.

환불불가
상품군 취소/반품 불가사유
의류/잡화/수입명품 상품의 택(TAG) 제거/라벨 및 상품 훼손으로 상품의 가치가 현저히 감소된 경우
계절상품/식품/화장품 고객님의 사용, 시간경과, 일부 소비에 의하여 상품의 가치가 현저히 감소한 경우
가전/설치상품 전자제품 특성 상, 정품 스티커가 제거되었거나 설치 또는 사용 이후에 단순변심인 경우, 액정화면이 부착된 상품의 전원을 켠 경우 (상품불량으로 인한 교환/반품은 AS센터의 불량 판정을 받아야 합니다.)
자동차용품 상품을 개봉하여 장착한 이후 단순변심의 경우
CD/DVD/GAME/BOOK등 복제가 가능한 상품의 포장 등을 훼손한 경우
내비게이션, OS시리얼이 적힌 PMP 상품의 시리얼 넘버 유출로 내장된 소프트웨어의 가치가 감소한 경우
노트북, 테스크탑 PC 등 홀로그램 등을 분리, 분실, 훼손하여 상품의 가치가 현저히 감소하여 재판매가 불가할 경우
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