1-Coffee Culture

• A brief history of coffee dissemination and the formation of the three major coffee producing areas; differences in coffee
• Process and principles of raw bean processing and its impact on flavor
• Roasting of roasted coffee beans, management of roasted beans and their impact on flavor
• Understanding coffee information and an overview of the coffee industry chain

2-Sensory training

• Understand the logic and system of coffee sensory perception
• Analyze the olfactory system, taste system, and tactile system in the senses
• Understand the role and underlying logic of coffee flavor description
• Practical cupping: sensory development and calibration exercises

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 production and production procedures of espresso
• 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, flow distance, and finishing
• Practice: Practice drawing of Thousand Layer Coffee Latte Art; Learn: Swing Embossing

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-Creative/Popular Coffee

• Using syrup, soft drinks, spices, fruits, etc. to make creative coffee
• The balance of sweet, sour, bitter and salty in drinks; factors that affect the taste of drinks
• Popular drink recipes

11-Single origin coffee

• Definition of single origin coffee; Differentiation and flavor characteristics of different origins
• Cupping of Yirgacheffe, Mandheling, Costa Rican coffee beans, etc.
• Usage and production of hand pour, siphon, and ice drip
• Comparison of light/medium/dark roasting degree of hand pour; Single origin coffee tasting

12-Store opening preparation

• Types of cafes, features of cafes with different themes such as industrial style
• How to choose a location for a cafe, contract signing process and precautions
• Guide to obtaining a business license, precautions for opening a store, budgeting
• List of purchased equipment; guide to purchasing machines, coffee ingredients, coffee beans

13- Cafe daily operation SOP

• Menu design, uniform type sharing
• Cost of beverage prices, including materials, staff, and corporate management expenses
• Supplier selection and comparison
• Staff recruitment methods, processes, and in-store training arrangements

14-Exam + Summary

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