1. 커피의 이해············································································· 22. 커피의 재배와 수확··································································· 83. 커피의 품종··········································································· 264. Coffee Bean········································································· 325. 생두의 선별과 분류································································· 366. 커피의 가공··········································································· 447. Roasting(로스팅)···································································· 488. Blending(블렌딩)····································································729. 원두 품질평가········································································ 8010. Grinding & Brewing······························································ 8811. Coffee Machine의 이해·························································· 9212. Espresso············································································10813. 여러 가지 커피 추출 방식······················································· 12214. Coffee Variation Menu························································· 13415. 커피와 건강········································································· 14616. 바리스타 직무이해······························································· 150부록 1 커피 바리스타 자격시험 안내··········································· 154부록 2 바리스타 자격시험 출제예상문제······································ 158