1-A brief history of specialty coffee

• Three stages of specialty coffee development
• Definition of specialty coffee
• Positioning of specialty coffee

2-Common tools and utensils

• Mixing aids, common equipment, measurement,
• Testing equipment, storage equipment
• Shopping list (meeting basic mixing needs)
• Shopping list (professional bartending)
• Shopping list (juice + recipe measurement)
• Shopping list (making bubbles)
• Shopping list (high-tech “molecular cuisine”)

3-Basic production techniques and influences

• Direct exchange method, stirring method, rolling method, shaking method, juicer mixing

4-Comprehensive application practice of basic techniques and tools

5-Champion specialty reproduction/recipe sharing

• 2023 World Coffee Championship China Runner-up-Pan Zhimin
• 2022 World Barista Championship China Fourth Place-Zhang Yinzhe
• 2021 World Championship [Runner-up] American Coffee Champion-Allen
• 2018 World Barista Championship China Champion-Pang Hui
• The book “Spiritual Coffee” by the winner of the 2017 World Coffee and Spirits Championship

6-Ice cube production and application

• Special blending and application of ice cubes
• Fine ice, crushed ice, crescent ice,
• Standard ice cubes, ice cubes for cocktails, square ice/round ice
• Ice cube experiments – the influence of material temperature
• Ice cube experiments – dilution, cooling time
• Ice cube experiments – front contact, back contact, normal
• Ice cube experiments – the effects of different ice cube shakes
• Preparation conditions for making ice cubes and the formation of ice cubes

7-Basic materials for specialty coffee

• Coffee beans, three basic ingredients, spice classification, commonly used alcohol

8-Ingredient processing-infusion, tincture, fermentation

• Oil, wine, water soaking, maceration – osmotic pressure, jam
• Tincture making, aroma extraction
• Fermentation principle and fermentation liquid making

9-Flavor extraction techniques-oil washing, freeze purification, distillation

• Molecular gastronomy – oil washing, cryo-purification, distillation

10-Molecular cuisine-low temperature slow cooking, clarification, bubbles

• Molecular cuisine – slow cooking at low temperature, filtration clarification
• Pectinase, gel clarification, milk washing clarification, gravity clarification
• Molecular cuisine – bubbles, soy lecithin

11-Decoration-atomization, bead popping, baking

• Bead blasting – forward/reverse spheroidization

12-Food safety and preservation

• Food Storage Considerations

13-R&D logic-creative logic

• Cultivate special blend thinking and accumulate sensory notes
• Design the start, end and decoration of special blends
• Analysis and creation of classic special blends/wine

14-Ingredient matching-sensory logic

• Ingredient pairing, aroma, and taste balance

15-Sensory evaluation sweetness/sourness

• Sweeteners – boiled with flavored water and sugar
• Sweeteners – slow cooking at low temperature
• Acidulants recipe
• Acidulants – different acids

16-Formula matching design application and practice

• Aesthetics/style analysis of specialty coffee
• Development logic, style presentation and cost of series menu
• Work assessment and selection