Coffee Barista Basics
 |
Description
Book Introduction
Basic coffee barista textbook based on NCS (National Competency Standards/Coffee Management)
The NCS-based Coffee Barista Basics textbook is a textbook produced by the National Competency Standards (NCS) Development Team of the Korea Coffee Association, a non-profit organization, after researching and developing an essential systematic curriculum that helps improve the job competencies of the relevant curriculum, analyzing job requirements in the industrial field, selecting the basic curriculum contents necessary for the culinary and food service fields and coffee cooking fields, and reviewing them by relevant education experts and practical experts.
This book contains essential knowledge on coffee and store management, including 'General Coffee Theory' and 'Coffee Store Management Theory', which are essential for anyone working in the coffee industry. It also presents learning objectives for each chapter and includes past exam questions to help you review what you've learned, making it a basic textbook for both educational and industrial settings.
The NCS-based Coffee Barista Basics textbook is a textbook produced by the National Competency Standards (NCS) Development Team of the Korea Coffee Association, a non-profit organization, after researching and developing an essential systematic curriculum that helps improve the job competencies of the relevant curriculum, analyzing job requirements in the industrial field, selecting the basic curriculum contents necessary for the culinary and food service fields and coffee cooking fields, and reviewing them by relevant education experts and practical experts.
This book contains essential knowledge on coffee and store management, including 'General Coffee Theory' and 'Coffee Store Management Theory', which are essential for anyone working in the coffee industry. It also presents learning objectives for each chapter and includes past exam questions to help you review what you've learned, making it a basic textbook for both educational and industrial settings.
index
Preface
Chapter 1 Basic Occupational Skills
1.
Basic job skills
2.
communication skills
Chapter 2: Introduction to Coffee Studies
1.
History of Coffee
2.
coffee varieties
3.
Coffee cultivation, harvesting, and processing
4.
Coffee origin
Chapter 3 Espresso Extraction
1.
Extracting espresso
2. Making an espresso drink
3.
Evaluating Espresso Sensory
Chapter 4 Espresso Application Menu Manufacturing
1.
Steaming milk for coffee drinks
2.
Making Espresso Coffee Drinks
3.
Making Applied Espresso Coffee Drinks
Chapter 5 Coffee Classification and Evaluation
1.
Classifying coffee beans by variety
2.
Classifying green coffee beans by processing method
3.
Classifying coffee beans by origin
4.
Choosing coffee beans
Chapter 6: Coffee Machine Operation
1.
Operating an espresso machine
2.
Operating a Coffee Grinder
3.
Operating the auxiliary coffee machine
Chapter 7 Coffee Extraction Operations
1.
Using a coffee brewing device
2.
Sensory Evaluation of Coffee Extraction
Chapter 8 Coffee Tasting
1.
Preparing for Coffee Tasting
2.
Do a coffee tasting
3.
Organizing coffee tasting results
Chapter 9 Latte Art
1.
Pouring Art
2.
Etching art
3.
Doing stencil art
Chapter 10 Coffee Blending
1.
Choosing blended green coffee beans
2.
Choose a blending method
3.
Select the blending ratio
Chapter 11 Coffee Roasting
1.
Preparing for coffee roasting
2.
Choosing a Coffee Roasting Method
3.
Roasting coffee
4.
Organizing coffee roasting results
5.
Maintaining Your Roasting Machine
Chapter 12 Coffee Shop Management
1.
Maintaining hygiene in coffee shops
2.
Preparing to open a coffee shop
3.
Closing the coffee shop
4.
Managing coffee shop equipment
5.
Managing Coffee Shop Safety
6.
Welcoming customers at a coffee shop
7.
Taking and serving coffee beverage orders and organizing the store
8.
Responding to Customer Complaints at Coffee Shops
Chapter 13: Running a Coffee Shop
1.
Managing coffee-related materials and inventory
2.
Managing Barista Schedules
3.
Writing a coffee shop business log
4.
Analyzing Coffee Beverage Sales
Chapter 14 Cafe Side Menu
1.
gelato
2.
cookie
3.
Tiramisu
4.
waffle
5.
Mozzarella Salad
6.
sandwich
Chapter 15 Coffee Machine Repair
1.
Request a coffee machine repair
2.
Diagnose the faulty part
3.
Writing a fault diagnosis report
4.
Repairing a coffee machine
References
Writing staff
Chapter 1 Basic Occupational Skills
1.
Basic job skills
2.
communication skills
Chapter 2: Introduction to Coffee Studies
1.
History of Coffee
2.
coffee varieties
3.
Coffee cultivation, harvesting, and processing
4.
Coffee origin
Chapter 3 Espresso Extraction
1.
Extracting espresso
2. Making an espresso drink
3.
Evaluating Espresso Sensory
Chapter 4 Espresso Application Menu Manufacturing
1.
Steaming milk for coffee drinks
2.
Making Espresso Coffee Drinks
3.
Making Applied Espresso Coffee Drinks
Chapter 5 Coffee Classification and Evaluation
1.
Classifying coffee beans by variety
2.
Classifying green coffee beans by processing method
3.
Classifying coffee beans by origin
4.
Choosing coffee beans
Chapter 6: Coffee Machine Operation
1.
Operating an espresso machine
2.
Operating a Coffee Grinder
3.
Operating the auxiliary coffee machine
Chapter 7 Coffee Extraction Operations
1.
Using a coffee brewing device
2.
Sensory Evaluation of Coffee Extraction
Chapter 8 Coffee Tasting
1.
Preparing for Coffee Tasting
2.
Do a coffee tasting
3.
Organizing coffee tasting results
Chapter 9 Latte Art
1.
Pouring Art
2.
Etching art
3.
Doing stencil art
Chapter 10 Coffee Blending
1.
Choosing blended green coffee beans
2.
Choose a blending method
3.
Select the blending ratio
Chapter 11 Coffee Roasting
1.
Preparing for coffee roasting
2.
Choosing a Coffee Roasting Method
3.
Roasting coffee
4.
Organizing coffee roasting results
5.
Maintaining Your Roasting Machine
Chapter 12 Coffee Shop Management
1.
Maintaining hygiene in coffee shops
2.
Preparing to open a coffee shop
3.
Closing the coffee shop
4.
Managing coffee shop equipment
5.
Managing Coffee Shop Safety
6.
Welcoming customers at a coffee shop
7.
Taking and serving coffee beverage orders and organizing the store
8.
Responding to Customer Complaints at Coffee Shops
Chapter 13: Running a Coffee Shop
1.
Managing coffee-related materials and inventory
2.
Managing Barista Schedules
3.
Writing a coffee shop business log
4.
Analyzing Coffee Beverage Sales
Chapter 14 Cafe Side Menu
1.
gelato
2.
cookie
3.
Tiramisu
4.
waffle
5.
Mozzarella Salad
6.
sandwich
Chapter 15 Coffee Machine Repair
1.
Request a coffee machine repair
2.
Diagnose the faulty part
3.
Writing a fault diagnosis report
4.
Repairing a coffee machine
References
Writing staff
GOODS SPECIFICS
- Date of issue: April 22, 2025
- Page count, weight, size: 408 pages | 153*224*30mm
- ISBN13: 9791186627273
- ISBN10: 1186627271
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