Chapter 01 커피의 이해01. 커피나무의 재배와 수확························································ 101 커피의 적합한 서식환경 ·······················································102 커피의 재배······································································ 133 커피의 수확······································································ 154 커피의 가공······································································ 155 선별작업(Sorting)과 포장(Package)······································· 1902 . 커피의 품종과 산지별 특징····················································· 211 커피의 품종······································································ 212 커피의 산지별 분류 및 특성··················································· 2803 . 커피의 등급과 분류······························································ 411 커피의 등급······································································ 412 커피의 분류······································································ 443 결점두(Defect Bean)························································· 484 세계 3대 희귀커피······························································ 525 세계 3대 스페셜티커피························································ 5504 . 커피의 보관과 음용법··························································· 571 생두의 보관······································································ 572 원두의 보관······································································ 593 나라별 커피 음용법····························································· 65Chapter 02 로스팅 / 블렌딩 / 그라인딩01 . 커피 로스팅(Coffee Roasting)··············································· 721 로스팅의 유래와 정의·························································· 722 로스팅 과정과 원리····························································· 733 로스팅 후 변화·································································· 764 로스팅 단계별 분류····························································· 795 로스팅 시 생기는 여러 가지 반응 ··········································· 826 로스터기의 종류································································· 8302 . 커피 블렌딩(Coffee Blending)··············································· 851 블렌딩의 정의··································································· 852 블렌딩의 효용··································································· 853 블렌딩의 방법··································································· 864 블렌딩 시 주의점································································ 875 로스팅과 블렌딩································································· 876 블렌딩 단계별 절차····························································· 897 커피맛과 블렌딩································································· 9103. 커피 그라인딩(Coffee Grinding)············································ 931 그라인딩의 이해································································· 932 커피입자의 조절································································· 943 그라인더의 분쇄 원리와 구조 ················································ 964 그라인더의 종류································································· 985 그라인더의 관리································································100Chapter 03 핸드메이드 커피의 추출01 . 커피추출의 이해································································ 1041 커피추출이란?··································································1042 커피추출 방식··································································1043 커피추출 준비··································································1074 커피의 부재료··································································11302 . 여과식 커피추출································································ 1181 여과식 커피(Filtered Coffee)의 이해·····································1182 드리퍼(Dripper)의 종류와 특징·············································1203 드리퍼의 재질과 특징·························································1244 칼리타(KALITA) 핸드드립 추출하기·······································1275 하리오V60 핸드드립 추출하기··············································1346 칼리타 웨이브 핸드드립 추출하기··········································1427 융 드립(FLANNEL DRIP) 추출하기······································1508 콘 드립(CONE DRIP) 추출하기············································1589 케멕스(CHEMEX) 추출하기················································16410 콜드브루(COLD BREW) 추출하기········································17303. 침출식, 가압식 커피추출····················································· 1801 침출식 커피추출································································1802 가압식 커피추출································································1803 체즈베(CEZVE) 추출하기····················································1814 프렌치 프레스(FRENCH PRESS) 추출하기·····························1885 사이폰(SIPHON) 추출하기··················································1956 클레버(CLEVER) 추출하기··················································2047 모카포트(MOKAPOT) 추출하기···········································2138 에어로프레스(AEROPRESS) 추출하기···································221Chapter 04 커피의 성분과 향미 평가01. 커핑(Cupping)································································· 2321 커핑의 이해·····································································2322 커핑 방법과 과정·······························································2333 커핑 평가항목과 등급·························································23702. 커피의 맛과 향······································································ 2401 커피의 맛········································································2412 커피의 향(Bouquet)··························································2423 커피의 촉감(Body)····························································2444 커피의 향미 결점(Flaver Taints & Faults)······························2465 커피의 향미를 표현하는 용어해설··········································24703. 커피의 성분과 건강································································· 2541 커피의 성분·····································································2542 커피와 건강(효과)······························································2553 디카페인 커피··································································257부록 1. 카페 핸드드립 자격시험 필기검정 예상문제······················ 264부록 2. 카페 핸드드립 자격검정 안내········································ 338부록 3. 카페 핸드드립 2급 실기검정 매뉴얼······························· 345