1. Basic knowledge of green beans

• Introduce the course content structure
• Basic operation methods of hand brewing
• Introduce varieties and taste the flavors of coffees of different varieties and origins;
• Conditions required in the coffee growing process;
• Wet processing stage of coffee: washing, sun drying, honey processing; taste
• The flavor differences of different processing methods;
• Dry processing stage of coffee: storage, grading, export trade;
• Methods for evaluating boutique coffee, introduction to the two major systems of boutique coffee grading:
• Q Grader and COE.

2-Extraction equipment

• Hand brewing kettle, American drip machine, ice brewing learning
• Espresso machine production demonstration
• Tasting black coffee and milk coffee related to espresso
• Aeropress, cold brew coffee making learning
• Analysis of the principle differences of different extraction equipment

3- Principle of extraction

• The principle of extraction: erosion phenomenon and concentration gradient;
• The three main processes of extraction: infiltration, extraction, and hydrolysis;
• Detailed explanation of the infiltration stage, the role of steaming;
• Detailed explanation of the extraction stage: the two major laws of the dissolution process of coffee substances;
• Differences in the extraction principles of the two major types of extraction equipment: drip filtration and soaking;

4-Gold Cup Principles

• Understand the flavor differences between under-extraction, moderate extraction, and over-extraction;
• Understand the flavor differences between over-concentration, moderate concentration, and over-concentration;
• Understand that an extraction rate of 18-22% and a concentration of 1.15-1.45% can achieve a balanced flavor performance;
• Method for measuring coffee concentration: electronic refractometer;
• How to use the electronic refractometer: the necessity of calibration, cooling, and filtering impurities;
• Learn how to record brewing parameters and calculate the extraction rate of coffee;

5- Grinding principle

• The principle of coffee grinding: increase the extraction surface area; brew coffee with two different grinding scales, compare the effects of different grinding scales on coffee flavor and summarize;
• Understand the effect of grinding particle size on extraction, and compare the flavor difference between sifting out fine powder and not sifting out fine powder;
• Compare the flavor difference between fresh coffee and stale coffee;
• Compare the effects of different grinding blades on coffee brewing, and explain the principles;
• The effect of roasting degree on grinding, and understand how to determine the grinding scale based on roasting degree;

6- Factors affecting extraction

• Understand the factors that affect coffee brewing: water ratio, grinding scale, water temperature, water quality, powder layer thickness, stirring, extraction time, and filter material;
• Compare the impact of each extraction factor on coffee flavor and explore how to determine the extraction parameters;
• Summarize what you have learned;

7-Sensory Basics

• How to smell coffee: front nose smell and back nose smell;
• Learn to use front nose smell and back nose smell to feel the aroma of coffee;
• Understand the working mechanism of taste buds, and learn to express the sour, sweet and bitter taste of coffee;
• The touch of coffee: astringent, heavy, oily, learn to express the touch of coffee
• The composition of coffee flavor: the comprehensive expression of taste, touch and smell;
• Learn the flavor wheel and understand how to use the flavor wheel to accumulate flavor memory;

8-Course Examination

• Theoretical exam
• Practical exam