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저자 : (사)한국여행서비스교육협회
이병열(인덕대학교 관광서비스경영학과 교수)
천덕희(UTC Tour 대표이사 / 순천향대학교 관광경영학과 겸임교수)
이은민(사단법인 한국여행서비스교육협회 사무국장 / 여행시간 대표이사)
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서정원(대림대학교 호텔관광과 교수)
최동열(서영대학교 항공서비스과 교수)
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김재곤(원광보건대학교 글로벌호텔관광과 교수)
김효경(한국관광대학교 관광경영과 교수)
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
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
배송 시 유의사항
- 반디앤루니스에서 구매하신 도서는 물류 대행 위탁업체 웅진 북센을 통해 배송됩니다.
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반품/교환
상품 설명에 반품/ 교환 관련한 안내가 있는 경우 그 내용을 우선으로 합니다. (업체 사정에 따라 달라질 수 있습니다)
반품/교환
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반품/교환 반품/교환 방법 홈 > 고객센터 > 자주찾는질문 “반품/교환/환불” 안내 참고 또는 1:1상담게시판 반품/교환 가능 기간 반품,교환은 배송완료 후 7일 이내, 상품의 결함 및 계약내용과 다를 경우 문제발견 후 30일 이내에 신청가능 반품/교환 비용 변심 혹은 구매착오의 경우에만 반송료 고객 부담(별도 지정 택배사 없음) 반품/교환 불가 사유 - 소비자의 책임 사유로 상품 등이 손실 또는 훼손된 경우
- 소비자의 사용, 포장 개봉에 의해 상품 등의 가치가 현저히 감소한 경우
- 복제가 가능한 상품 등의 포장을 훼손한 경우 : 예)만화책, 잡지, 화보집 등
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- 해외주문 상품(해외 원서)의 경우(파본/훼손/오발송 상품을 제외)
소비자 피해보상
환불지연에 따른 배상- 상품의 불량에 의한 반품, 교환, A/S, 환불, 품질보증 및 피해보상 등에 관한 사항은
소비자 분쟁해결 기준(공정거래위원회고시)에 준하여 처리됨 - 대금 환불 및 환불지연에 따른 배상금 지급 조건, 절차 등은 전자상거래 등에서의
소비자 보호에 관한 법률에 따라 처리함
반품/교환 주소 경기도 파주시 문발로 77, 웅진북센(반디앤루니스)
