This experience class will lead everyone into the world of coffee flavor in the most relaxed and professional way. Using an exclusive coffee aroma bottle, everyone will quickly enter the field of coffee flavor.
Dishes are not named but use the names of the ingredients directly.
It is hoped that consumers will not have too much imagination in the name and ignore the connection between the ingredients... "Jiang Zhencheng"
In the process of teaching coffee, I have always hoped to break away from the restrictions of production areas.
Ability to directly learn from flavor and hand brewing methods
To understand the core of coffee, this does require more skills and sensitivity to coffee... It is a path worth exploring.
Course structure:
1. Course Objectives
Be familiar with the characteristics and production process of hand-brewed coffee.
Master the selection and use of hand-brewed coffee equipment.
Learn the extraction techniques and flavor control of hand-brewed coffee.
Understand the quality evaluation and improvement methods of hand-brewed coffee.
Improve the professional level of hand-brewed coffee making and tasting.
2. Course Outline
Chapter 1: Basic hand brewing and flavor concept structure
1.1 How to use hand tools
Introduction to the types and characteristics of hand brewing utensils
Correct use of hand tools
1.2 Smartcafe fragrance bottle concept and extended application
Smartcafe fragrance bottle concept and design concept
How to use Smartcafe flask in hand-brewed coffee
1.3 Three-factor construction of hand grinding (grinding strength and temperature)
The impact of grinding size, strength of coffee powder, and water temperature on the flavor of hand-brewed coffee
How to adjust grind size, strength and water temperature to control the flavor of hand-brewed coffee
Chapter 2: Hand-brew demonstration and flavor analysis in production areas
2.1 Asian flavor (Mandheling)
Introduction to the characteristics and origin of Mandheling coffee beans
The preparation method and flavor characteristics of hand-brewed Mandheling coffee
2.2 African flavor (Yirgacheffe)
Introduction to the characteristics and origin of Yirgacheffe coffee beans
The preparation method and flavor characteristics of hand brewed Yirgacheffe coffee
#The course will be adjusted according to the different levels of students, but basically, through this class, students will have a clear understanding of the hand brewing method and the presentation of flavors.
Dishes are not named but use the names of the ingredients directly.
It is hoped that consumers will not have too much imagination in the name and ignore the connection between the ingredients... "Jiang Zhencheng"
In the process of teaching coffee, I have always hoped to break away from the restrictions of production areas.
Ability to directly learn from flavor and hand brewing methods
To understand the core of coffee, this does require more skills and sensitivity to coffee... It is a path worth exploring.
Course structure:
1. Course Objectives
Be familiar with the characteristics and production process of hand-brewed coffee.
Master the selection and use of hand-brewed coffee equipment.
Learn the extraction techniques and flavor control of hand-brewed coffee.
Understand the quality evaluation and improvement methods of hand-brewed coffee.
Improve the professional level of hand-brewed coffee making and tasting.
2. Course Outline
Chapter 1: Basic hand brewing and flavor concept structure
1.1 How to use hand tools
Introduction to the types and characteristics of hand brewing utensils
Correct use of hand tools
1.2 Smartcafe fragrance bottle concept and extended application
Smartcafe fragrance bottle concept and design concept
How to use Smartcafe flask in hand-brewed coffee
1.3 Three-factor construction of hand grinding (grinding strength and temperature)
The impact of grinding size, strength of coffee powder, and water temperature on the flavor of hand-brewed coffee
How to adjust grind size, strength and water temperature to control the flavor of hand-brewed coffee
Chapter 2: Hand-brew demonstration and flavor analysis in production areas
2.1 Asian flavor (Mandheling)
Introduction to the characteristics and origin of Mandheling coffee beans
The preparation method and flavor characteristics of hand-brewed Mandheling coffee
2.2 African flavor (Yirgacheffe)
Introduction to the characteristics and origin of Yirgacheffe coffee beans
The preparation method and flavor characteristics of hand brewed Yirgacheffe coffee
#The course will be adjusted according to the different levels of students, but basically, through this class, students will have a clear understanding of the hand brewing method and the presentation of flavors.