1-coffee culture

• A brief history of coffee dissemination and the formation of the three major coffee producing areas; the differences between coffees
• Green bean processing process, principles and its impact on flavor
• Coffee bean roasting, bean management and its impact on flavor
• Understand coffee information and coffee industry chain overview

2-Sensory training

• Understand the logic and system of coffee sensory
• Analyze the olfactory system, taste system, and tactile system in the senses
• Understanding the role and underlying logic of coffee flavor descriptions
• Cupping Practice: Sensory Development and Calibration Exercise

3-Concentrated production

• Learn about the external and internal structures of espresso machines/bean grinders
• Grinding adjustment, bar opening and closing procedures
• Learn the standard espresso production and production procedures
• Learn daily equipment maintenance

4-Milk Technology + Latte Art I

• Milk composition and its influence, steam foaming principle
• Standard process and method for whipping milk foam
• Latte art skills: holding the cup, holding the pot, standing, blending, drawing, finishing
• Practice: Da Bai Xin coffee latte art drawing practice

5-Milk Technology + Latte Art II

• Strengthen the whipping technique of high-quality milk foam
• Master the key skills: height, rhythm, flow, flow rate, flow distance, and ending
• Learn: swing embossing
• Practice: practice drawing Thousand Layer Coffee Latte Art;

6-Coffee production efficiency

• Methods to improve production efficiency: parameter quantification, double-head double extraction, etc.
• Common Italian coffee production formula and process, sensory characteristics of standard production
• Practical operation: common Italian coffee production practice

7-Gold Cup Adjustment

• The principle and rules of espresso extraction; sensory performance of normal extraction
• Sensory calibration and adjustment for under-extraction, over-extraction, and uneven extraction
• Espresso extraction parameters: dose, liquid weight, grind adjustment and their impact
• Learn about extraction rate, concentration and Golden Cup extraction theory

8-Milk Technology + Latte Art III

• Coffee latte art key skills test and summary
• Learn advanced latte art skills: fishtail, push, drag
• Practice: leaves, tulips, swans drawing practice

9-Coffee production process and quality control

• The impact of different coffee beans and different milk on the flavor of the product
• The impact of different cup types, material ratios, and concentrated extraction plans on the flavor
• Practical operation: Develop an Italian coffee production plan and practice production

10-Exam + Summary

• Theoretical test
• Sensory test
• Product solution test
• Order production test
• Course summary