커피시장 재편에 대비하기 위해 커피전문점에서 핸드드립 전문가로 활동할 수 있는 바리스타를 많이 육성해야 할 것이다.

KATE의 ‘카페 핸드드립 자격증’은 이를 위해 개발된 것이다. 이 책은 이와 같은 목적에 맞게 카페 핸드드립 자격증에 대비하면서 핸드메이드 커피추출 기술을 익히는 기본서로 구성되었다.

산지별 생두가 지닌 특징과 고품질 커피에 대한 지식, 로스팅, 블렌딩, 그라인딩과 커피 향미 변화의 관계를 밀도 있게 학습하여

핸드 드립을 포함한 다양한 핸드메이드 커피추출의 기본적인 기술을 익힐 수 있도록 하였다.

본 교재를 활용하여 카페 핸드드립 기술을 익히고 자격증까지 취득한 후 핸드드립 전문 바리스타로 왕성하게 활동하는 전문가들이 많이 나오기를 기대해 본다.

Chapter 01 커피의 이해




01. 커피나무의 재배와 수확························································ 10

1 커피의 적합한 서식환경 ·······················································10

2 커피의 재배······································································ 13

3 커피의 수확······································································ 15

4 커피의 가공······································································ 15

5 선별작업(Sorting)과 포장(Package)······································· 19




02 . 커피의 품종과 산지별 특징····················································· 21

1 커피의 품종······································································ 21

2 커피의 산지별 분류 및 특성··················································· 28




03 . 커피의 등급과 분류······························································ 41

1 커피의 등급······································································ 41

2 커피의 분류······································································ 44

3 결점두(Defect Bean)························································· 48

4 세계 3대 희귀커피······························································ 52

5 세계 3대 스페셜티커피························································ 55




04 . 커피의 보관과 음용법··························································· 57

1 생두의 보관······································································ 57

2 원두의 보관······································································ 59

3 나라별 커피 음용법····························································· 65










Chapter 02 로스팅 / 블렌딩 / 그라인딩




01 . 커피 로스팅(Coffee Roasting)··············································· 72

1 로스팅의 유래와 정의·························································· 72

2 로스팅 과정과 원리····························································· 73

3 로스팅 후 변화·································································· 76

4 로스팅 단계별 분류····························································· 79

5 로스팅 시 생기는 여러 가지 반응 ··········································· 82

6 로스터기의 종류································································· 83




02 . 커피 블렌딩(Coffee Blending)··············································· 85

1 블렌딩의 정의··································································· 85

2 블렌딩의 효용··································································· 85

3 블렌딩의 방법··································································· 86

4 블렌딩 시 주의점································································ 87

5 로스팅과 블렌딩································································· 87

6 블렌딩 단계별 절차····························································· 89

7 커피맛과 블렌딩································································· 91




03. 커피 그라인딩(Coffee Grinding)············································ 93

1 그라인딩의 이해································································· 93

2 커피입자의 조절································································· 94

3 그라인더의 분쇄 원리와 구조 ················································ 96

4 그라인더의 종류································································· 98

5 그라인더의 관리································································100










Chapter 03 핸드메이드 커피의 추출




01 . 커피추출의 이해································································ 104

1 커피추출이란?··································································104

2 커피추출 방식··································································104

3 커피추출 준비··································································107

4 커피의 부재료··································································113




02 . 여과식 커피추출································································ 118

1 여과식 커피(Filtered Coffee)의 이해·····································118

2 드리퍼(Dripper)의 종류와 특징·············································120

3 드리퍼의 재질과 특징·························································124

4 칼리타(KALITA) 핸드드립 추출하기·······································127

5 하리오V60 핸드드립 추출하기··············································134

6 칼리타 웨이브 핸드드립 추출하기··········································142

7 융 드립(FLANNEL DRIP) 추출하기······································150

8 콘 드립(CONE DRIP) 추출하기············································158

9 케멕스(CHEMEX) 추출하기················································164

10 콜드브루(COLD BREW) 추출하기········································173




03. 침출식, 가압식 커피추출····················································· 180

1 침출식 커피추출································································180

2 가압식 커피추출································································180

3 체즈베(CEZVE) 추출하기····················································181

4 프렌치 프레스(FRENCH PRESS) 추출하기·····························188

5 사이폰(SIPHON) 추출하기··················································195

6 클레버(CLEVER) 추출하기··················································204

7 모카포트(MOKAPOT) 추출하기···········································213

8 에어로프레스(AEROPRESS) 추출하기···································221










Chapter 04 커피의 성분과 향미 평가




01. 커핑(Cupping)································································· 232

1 커핑의 이해·····································································232

2 커핑 방법과 과정·······························································233

3 커핑 평가항목과 등급·························································237




02. 커피의 맛과 향······································································ 240

1 커피의 맛········································································241

2 커피의 향(Bouquet)··························································242

3 커피의 촉감(Body)····························································244

4 커피의 향미 결점(Flaver Taints & Faults)······························246

5 커피의 향미를 표현하는 용어해설··········································247




03. 커피의 성분과 건강································································· 254

1 커피의 성분·····································································254

2 커피와 건강(효과)······························································255

3 디카페인 커피··································································257




부록 1. 카페 핸드드립 자격시험 필기검정 예상문제······················ 264




부록 2. 카페 핸드드립 자격검정 안내········································ 338




부록 3. 카페 핸드드립 2급 실기검정 매뉴얼······························· 345