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所在平台: Udemy |
课程主页: https://www.udemy.com/course/coffee-roasting-program/
课程评论：没有评论
本课程是关于咖啡烘焙的综合性入门指南，由屡获殊荣的咖啡师和授权的 SCA 培训师授课。 **您将学到什么：** * **烘焙基础：** 了解普遍的烘焙计划、烘焙周期流程、绿咖啡的储存（温度和湿度）、烘焙缺陷豆的识别、一爆和二爆的理解。 * **烘焙与风味：** 掌握烘焙程度与品尝笔记的关系，以及它如何影响最终的咖啡风味。 * **生豆与烘焙：** 理解咖啡处理方式与制定烘焙曲线的关系。 * **拼配技巧：** 学习咖啡拼配的基本概念。 * **感官与杯测：** 掌握杯测指南，并学习如何一致地储存烘焙好的咖啡豆。 * **烘焙的重要性：** 了解烘焙在咖啡制作流程中占据 30% 的比例，以及烘焙周期中的关键步骤，如脱水、颜色变化、风味发展和一爆/二爆的重要性。 * **生豆质量控制：** 掌握分析绿咖啡豆缺陷的方法，以及了解它们对烘焙成品的影响，包括测量咖啡豆的湿度。 * **烘焙目标与质量控制：** 学习根据不同用途（如意式浓缩）来规划烘焙，以及如何通过杯测来质量控制，以跟踪咖啡风味曲线。 **讲师介绍：** 讲师是一位拥有丰富经验和多种荣誉的咖啡师，曾获得 Fushan 杯国际咖啡师大赛、FHA 挑战赛亚洲咖啡师大赛、ILLY 拉花比赛等奖项。他在马来西亚和阿联酋担任授权 SCA 培训师多年，并成功培训了超过 100 名学生。他擅长一对一及团体教学，以专业技能和教学方法而闻名，是该领域的主要咖啡培训师之一。 **课程目标：** 让学习者享受咖啡烘焙的乐趣，并提升制作咖啡的技能，使每一杯咖啡都更出色。 **/ **Syllabus**: None
What will I learn through this course ?Fundamentals of Roasting Understanding in general roasting programRoasting cycle processing How your green coffee storage regarding to temperature and humidity Identify Roast Defect BeanUnderstanding of 1st crack and 2nd crackUnderstand Roasting level vs tasting note, into your final cupBasic understanding the relation of coffee processing to develop your roasting profile The idea of how you blend your coffeeSensory & Cupping guidelines How to store your roasted bean consistentlyWhen I am sharing my coffee knowledge, I was sharing my whole life story too. If you're coming with me and see my coffee journey through my eyes, you will DISCOVER a whole lot more than what you seemed to know. I am grateful to be known as award winning Barista that humbly has notable titles including Fushan Cup International Barista Championship, FHA challenges of Barista Asia, ILLY latte art throwdown and so much more.I have teached and coached for years in both Malaysia and United Arab Emirates as an authorized SCA (Specialty Coffee Association) Trainer, also certified more than 100 students in less than 2 year. Other than that, I hosted barista training not only one-to-one basis but also in group; my protocol is to guide them. with my master barista skills with professionalism and this, also as one of the reasons why I am recognizable as one of the main coffee trainers in the field.Why roasting coffee ? Through this 1hr 16 min of session, if you know 4_3_2_1 theory , roasting plays quite prominent part of the coffee cycle that it stands 30% of your perfect cup of coffee. This lecture will help you the general knowledge of how roasting cycle such as where beans dehydrated , changes in colour , developing profiles and also differentiating the importance of first crack & second crack during your roasting process. The importance of green bean perform for roasting decisions, and how to maintain the consistent roasted bean quality through cupping and so on. Green bean plays an important role for roasting ; a general knowledge of HOW to analyse types of green bean defects. Defects in green bean will not affect the roasting process but will majorly affect the end result of roasted coffee. In addition , before roasting coffee , green coffee moisture content will be measure and etc,. Also, I will talk about how you could blend your coffee , be it for espresso or for own use ; the concept. of roasting is that what you roast it for ? And how do you know that ? Relation to that, I will also explain how you plan your roast and HOW to quality control for your roasted beans through cupping in order to keep track your coffee profiles from time to time.My objective is pretty simple and so do my class! Enjoy roasting with me! Don't just make a cup of coffee, but make every cup of good coffee, even better. If you hesitate to learn with me, you'll always hesitate to make a Better cup of coffee. Sit back, relax and get your knowledge game better, with me , through here.Thank you
