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所在平台: Udemy |
课程主页: https://www.udemy.com/course/from-beginner-to-barista-a-complete-coffee-guide/
课程评论：没有评论
课程名称：从初学者到咖啡师 - 完整的咖啡指南 课程概述： 本课程将从基础咖啡知识入手，分为三个部分，帮助学员掌握制作美味咖啡的技能。 第一部分： 任务：使用半自动意式咖啡机制作美味的浓缩咖啡，过程中需要调节咖啡研磨机，并品尝咖啡。学员需分享自己的经历和结果，可以讨论遇到的问题和解决方案。此外，鼓励分享所使用的机器和磨豆机设置，以便与同学比较经验。 课程目标： - 深入了解阿拉比卡与罗布斯塔咖啡的区别 - 帮助学员做出明智的咖啡豆选择，例如如果偏好甜美巧克力风味的咖啡，就可以选择均衡的巴西咖啡 - 学习并提高调节咖啡研磨机的技能，提升浓缩咖啡的味道和视觉效果 - 理解可能出现的问题及其原因，从而具备纠正的能力。 交付物：上传项目以和全班分享，包括制作前后的照片和笔记，记录所选择的咖啡及其味道。 第二部分： 任务：进行品鉴，至少选择两种不同的咖啡，使用课程中介绍的技术进行品尝。学员需记录咖啡的风味差异，并使用评分表（即使是手动记录），识别咖啡的视觉特征、味道笔记和烘焙特征（例如，浅度烘焙）。 课程目标： - 深入理解咖啡及其烘焙特征 - 阐明选择咖啡豆时的考量，例如如果偏好巧克力风味或均衡口味，应关注巴西咖啡 - 识别在品尝中发现的特定风味成分，例如水果香气、柑橘类果味或蜂蜜香气。 交付物：上传项目以与同学分享，包括品鉴过程中的照片和填写好的评分表。 第三部分： 任务：在此前的浓缩咖啡制作经验基础上，制作一种基于牛奶的饮品，展示如何制作良好的微泡沫。学员需分享制作过程和结果，包括所用的机器和磨豆机设置，以及是否遇到问题及解决方案。可选择制作经典饮品之一，并说明所使用的奶泡技术。 课程目标： - 深入了解市场上可用的牛奶选项 - 理解如何给卡布奇诺或平白咖啡打奶泡 - 正确认识如何使用蒸汽棒，制作所需的微泡沫 - 知道使用较大容量的奶壶（例如500ml）更易于实践。 交付物：上传项目以与全班分享，包括制作微泡沫的进展以及前后对比照片，记录牛奶选择及其原因的笔记。 该课程旨在让学员从基础知识开始，逐步提升咖啡制作技能，最终掌握咖啡师所需的核心技艺。
Part 1Assignment:Make a great tasting espresso with the use of a semi-automatic espresso machine, ensuring you taste your coffee whilst dialling in the grinder. Share your experience and results, including what (if anything) went wrong and how you corrected it. Feel free to share which machine and grinder set-up you have so you can compare notes with fellow classmates.I have included for you a PowerPoint presentation to download to refer to at your own leisure.The goals for this class are:Deepen your understanding of Arabica vs Robusta coffeeAssist you in making an educated choice for your coffee beans e.g. if you know you prefer a sweet chocolatey coffee, you know to choose a well-balanced Brazil for exampleGain knowledge and improve on existing skills for dialling in your coffee grinder thus improving the taste and visual aspect of your espressoUnderstanding what can go wrong and why, so you have the ability to correct it.Deliverable:Upload your projects to show everyone in the group. Before and after photos would be an excellent way of doing thisAny notes you may have taken will be useful too including your choice of coffee and its taste.Part 2Mission:Carry out a cupping with at least 2 different coffees, using the technique indicated in this class. Note the differences between the coffees tasted using the score sheet (even if its done by hand), to enable yourself to note the flavours detected, the visual aspect of the coffees, the notes (or lack of) and the roast profile (e.g. light)Share your experience and your results with a photo of the cupping session and cupping score sheet.Attached you will find the full presentation so you don't need to take notes.The objectives of this class are:Deepen your understanding of coffee and roast profilesTo assist you in making an enlightened choice when choosing your beans e.g. if you know you prefer chocolatey or well balanced coffee, you know you should look at a coffee from BrazilHave you detected any particular flavour notes in the coffees tasted e.g. fruity, citrus fruit, honey?Deliverable:Upload your projects to show everyone in the class. A photo taken during cupping is an excellent way to do this.Upload your cupping score sheet once filled out, to share with the group.Part 3Assignment:Previous experience making good espresso is essential to follow this class.Make an espresso/milk-based beverage with the use of a semi-automatic espresso machine, showing understand of how to make good microfoam in your drink. Share your experience and results, including what (if anything) went wrong and how you corrected it. Feel free to share which machine and grinder set-up you have so you can compare notes with fellow classmates.Which of the 3 classic drinks did you make and which milk steaming technique did you use e.g. a cappuccino using the standard recipe of microfoam 0.5-1cm thick.The goals for this class are:Deepen your understanding of what milk options are available on the current marketKnowing how to steam milk for a cappuccino or a flat whiteUnderstanding how to use a steam wand correctly to create the needed microfoamUnderstanding that its easier to practice in a larger jug e.g. 500ml as it gives you more time to work the milkDeliverable:I would love to see how your progress on making microfoamUpload your projects to show everyone in the group. Before and after photos would be an excellent way of doing thisAny notes you may have taken will be useful too including your choice of milk and why.I have attached a list of useful items readily available on Amazon and in particular, Motta milk jugs the same as I use in this class.Have fun making lots of not-milk and please remember this is not a latté art class but a pre cursor to it.
