바리스타2급 기출문제(1회~17회).pdf
TRANSCRIPT
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- 1 -
2005 1 (2 )
I.
1. ?
( ) ( ) ( ) ( )
2. ?
(typica) (Bourbon) (Caturra) (Conillon)
3. (Peaberry) ?
(Caracolillo) .
,
.
.
, .
4. ?
- -
- -monsoone d Bean
5. ?
( )
6. ?
.
10m .
70 .
, .
7. ( ) .
. ?
8. ?
9. SCAA Specialty Grade ?
300g 10 Full-Defects Primary -Defects .
50% 15 .
9~13% .
Body, Flavor, Aroma, Acidity 4 4 .
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- 2 -
10. ?
.
D .
.
.
11. ?
Spicy :
Nutty :
Rich :
Grassy :
12. Brazil Santos NO,2 ? screen 19?strictly soft screen 19
?
13. ?
, , , , , , , ,
14. ?
15. , ?
16. (Steaming milk) ?
.
.
(Pitcher) , , .
.
17. ?
green bean , 50-60% .
, CO2
13% .
(Maxim) (Instant)
(Hazel Nut) (Decaffeinated)
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- 3 -
18. ?
-
19. . ?
12 .
.
17 .
17 19
, .
20. ?
21. (coffee belt)" ?
25 25 .
20 20 .
25 20 .
20 25 .
22. caffeine ?
purine , .
Caffeine 2 .
Caffeine theobromine .
.
23. ?
ibrik Melior Kopel Percolator
24. Cappuccino Con Panna ?
1 shot, 4.5 oz,
1 shot, 4.5 oz,
1 shot, 1oz
1 shot,
25. (Coffea Arabica) ?
26. ?
( )
( )
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27. (Quality) ?
? ,
28. ?
, .
.
.
.
29. (Barista) ?
.
.
.
.
30. . ?
.
100ml .
,
.
120 .
II.
31. ?
1
1 2
32. ?
.
L ( ) .
L .
.
33. caffeine ?
, 130 , caffeine
.
, 130 .
, 130 ,
caffeine .
caffeine .
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- 5 -
34. ?
. .
. .
35. (Roasting) - -
. ?
- , - .
- - .
- 200 .
- 1 10-20% .
36. ?
37. ?
.
.
.
.
38. . ?
.
, , ,
.
.
,
.
39. ?
.
.
.
.
40. Aging( ) ?
CO 2 .
(Green Bean) .
(Green Bean) 5-10
(Bean) .
(Green Bean) (Typica) .
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- 6 -
41. (sucrose) ?
, phenolic carbonic acid .
glucose, fructose .
.
sucrose .
42. ?
.
.
( ) .
gel .
43. (Dark Roast) ?
.
.
.
( ) .
44. , ?
45. ,
,
. ?
III.
46. . ?
(Stove-Top) .
47. ?
48.
?
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- 7 -
49.
, 1907 ?
50.
?
.
.
.
.
51. ?
52.
?
53. , ?
54. ?
,
.
93~96 8~10 20~30 .
.
( )
.
55. . ?
(Doppio): ' ' .
(Demitasse): .
(Ristrotto): .
(Froth): .
56. ?
: 90 -95
: 60 -65
: 70 -75
: 115 -120
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57. . ?
.
.
.
.
58. ?
- -
- -
59. . ?
, ,
60. . ?
pH
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
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2006 2 (2 )
I. 1. ?
,
2. 9 .
, , , ,
(San Marcos Tarrazu) .
?
3. , ?
4. . ?
.
.
. .
5.
?
Grinding Cupping Packaging Dosing
6. SCAA ?
Cup Quality
7. ?
,
8. Filter Holder ?
9. ?
10. (caramelization) .
?
(malty) (syrup-type)
(candy-type) (chocolate-type)
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- 10 -
11. new grown up ?
,
,
,
12. 1 A' ( /ml)
?
3 3 -10
10 -25 25 -50
13. (natural,washed) washed ?
14. Coffee ?
Coffee Stock Par Stock
Pre Product Ordering Product
15. ?
* *
* *
White Beans Immature Beans
Parchment Beans Malformed Beans
16. ?
.
.
.
.
17. . ?
(Caffe Ristretto) (caffe Latte)
(caffe con Panna) (caffe Macchiato)
18. ?
19. (feathering of cream)
. ?
20. ?
(rubiaceae) , .
15~18mm .
3%, 1% .
1,500~2,000mm .
21.Parchment coffee ?
.
.
( ) .
, ( ) ( ) .
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22. (hand pick)' ?
23. HACCP .
?
, ,
24. ?
(Parchment) (Outer skin) (Pulp) (Silver skin)
25. ?
26. ?
qahwah kisher cova chaube
27. Screen#18 ?
5.56mm 5.95mm 7.14mm 7.95mm
28. trigonelline ?
Caffeine 25% .
.
( ) .
.
29.
. ?
(floral) (nutty)
(herby) (citrus-like)
30. ?
(Green bean)
.
, .
.
II. 31. ?
, , , , , , .
18~22% .
.
.
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- 12 -
32. ?
(Precision)
33. ?
.
.
, , .
~ .
34. . ?
.
glucose .
.
.
35. ?
, , , chlorogenic acid
, , chlorogenic acid, trigonelline
, , caffeine, trigonelline,
, , chlorogenic acid, caffeine
36. .
?
( )
37. ( ) phenolic carbonic acid 5
?
citric acid, malic acid, lactic acid, pyruvic acid, acetic acid
maleic acid, malic acid, lactic acid, pyruvic acid, acetic acid
citric acid, tartaric acid, oxalic acid, pyruvic acid, acetic acid
citric acid, malic acid, lactic acid, glutaric acid, fumaric acid
38. A ,
B ,
, C .
?
A - NO 9, AA
C - NO 1, Supremo
B - SHB,
A - NO 1, AA
39. ?
.
, , , .
.
Roasting Point .
1. .
2. .(1.5-4 )
3. , , , , ,
.
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- 13 -
40. 92 ,
?
.
.
.
.
41. ?
42. ( ) . ?
.
1/10 .
.
.
43. ,
,
. ?
44. ?
45. ?
III. 46. ?
47. ,
?
48. ?
.
, .
, .
, .
49. 4 ~12 ,
, ?
50. (Dark Crema) . ?
95
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51.
?
52. ?
53. (Cupping) ?
Taste - ,
Aroma -
Flavor -
Aftertaste -
54. . ?
* , . * .
* , .
* .
55. 99%
?
Mg Ca Na K
56. Filter Holder ?
. .
. .
57. ?
.
.
.
.
58. ?
, .
.
238 , .
.
59. ?
, , , ,
, 1/3 , , ,
, 1/3 , , ,
, , , ,
60. (Flow Sensor) .
(Turbine wheel) ?
.
.
.
.
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1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
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2006 3 (2 )
.
1. . .
60 , ( ) ( ) .
( ) 75% , (aroma), (body), (smooth),
(acidity), (chocolate taste) . ( )
(harsh), (bitter) ,
.
A- , B- A- , B-
A- , B- A- , B-
2. ?
SCAA .
, .
, .
.
3. (green beans) ( ) ,
?
.
, .
24 34 pH 3.8 4 .
13% .
4. ?
5. (Green Bean) ?
.
300g .
( ) .
(Immature Bean) .
6. ?
(Woody) (Rioy) (Grassy) (Rubbery)
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- 17 -
7. ?
(Dry Method) (Natural Method)
(Wet Method) .
11-12.5% 2-3 ,
4 .
(Wet Method) , ,
, .
(Dry Method) (Wet Method)
, 95% (Dry
Method) .
8. shade grown ?
.
, .
.
.
9. ?
.
.
.
.
10. ?
1 , .
4 , 5 , 7 , 2-3 .
.
.
11. ?
EK-1 AP-1
Superior G5
12. (Hand-Picking) . .
selective picking .
1 .
.
75% .
13. natural
coffee ?
Wet-Processing Dry-Processing
Semidry -Processing Washed-Processing
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- 18 -
14. ( ) vitamin niacin
?
Cafestol Chlorogenic acid
Trigonelline Caffeine
15. ?
.
.
.
.
16. Decaffeinated . ?
17. ?
quinnic acid trigonelline caffeine glucose
18. ?
19. (Mailliard) ?
20. .
?
21. specialty coffee (NYBT) ( )g ( ) .
?
300, 5 300, 86
500, 5 500, 86
22. ?
flat: . .
full: . . .
rich: . .
rounded: . . .
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- 19 -
23. Cupping . .
A. Cupping .
B. 55~65 6~8ml (slurping)
.
C. 92~95 150ml 1
(Wet Aroma) .
D. 5 . .
E. 6 8.25g , (Aroma)
.
F. 3~5 , , body .
A - B - C - D - E - F
A - E - C - D - B - F
B - A - C - D - E - F
C - B - A - D - E - F
24. ?
, , , , , , , ,
25. ( ) ?
( ) ( ) ( ) ( )
26. . ?
.
.
.
.
27. ( ) . ?
.
1/6 .
.
.
28. ?
29. ?
.
.
.
.
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- 20 -
30. Glass ?
.
31. ?
5 10% sucrose caramelization.
maillard reaction.
, chlorogenic acid , trigonelline .
.
32. ?
.
.
.
.
33. . ?
.
, , , .
.
,
.
34. (Roasting) . ?
. .
. .
35. ?
.
.
, .
.
36. ?
, ,
.
.
.
.
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- 21 -
37. Roasting ?
38. ?
39. ?
Green Bean
Roasting Target
40. . ?
1/4 .
N-methyl betaine .
.
.
41. 3 ?
- - - -
- - - -
42. , ,
. ?
.
, .
.
, , .
43. ?
3 . ( )
( ) . ( )
( )
.
( ) 250
( ) .
. . . . . .
. . . . . .
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- 22 -
44. ?
.
.
.
45. .
?
.
.
.
.
.
46. (Underextraction) ?
3-4 mm .
.
.
.
47. . ?
.
,
.
.
, ,
.
48. (grinding) ?
(dosing)
( , )
49. , (Dripper), (Syphon)
?
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- 23 -
50. ?
.
.
.
, , .
51. ?
52. ?
53. Solenoid Valve( ) ?
54. Boiling ?
55. ?
- -
- -
56. . .
(Dripper) , , .
(Drip Pot) .
(Filter) .
, .
57. ?
.
.
.
.
58. ?
.
.
.
(Drip tray) .
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- 24 -
59. (Sensory) ?
.
, .
body .
60.
?
Grinding Cupping
Packaging Dosing
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
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- 25 -
2007 4 (2 )
. 1. (Coffea Canephora) ?
2. (green beans) ( ) ,
?
.
, 20% .
.
.
3. Washed coffee ?
hulling drying fermentation pulping washing grading cleaning
pulping fermentation washing hulling drying grading cleaning
pulping fermentation washing drying hulling cleaning grading
fermentation drying washing pulping hulling cleaning grading
4. . ?
3 .
.
Bean AA, A, B .
.
5. ?
6. ?
B
7. ?
8. ?
9. ?
, .
.
15~18mm .
6~18 .
10. Defect Beans ( ) ?
Shells ( ) -
Twigs ( ) - ,
Black Beans ( ) - ,
Unripe Beans ( ) - ,
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- 26 -
11. (Green Bean) ?
.
.
( ) .
(Immature Bean) .
12. Fair trade . ?
.
.
.
.
13. . ?
, , .
.
.
logo design Brand Identity
.
14. Screen Size ?
.
.
(Maragogype) Screen Size 19 .
Screen Size 13 .
15. Bean
(Floral), (Spicy) ?
Flavor After Taste Fragrance Fruity
16. ?
Virgacheffe Harra Excelso Sidamo
17. (Beazil Santos NO,2 screen 19 strictly soft) "SCREEN
19 ?
18. SHB(Strictly Hard Bean) HB(Hard Bean)
?
19. (Green Bean) ?
20. ?
Rioy, Rubbery, Fermerted, Earthy
.
Strawy Woody .
Green, Flat Baked, Tipped
Flavor, Scorched( ) .
.
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- 27 -
21. ?
(Skin) (Fruit) (Silver skin) (Parchment)
22. Decaffeinated .
?
23. New Crop ?
. .
. .
24. ?
25. .
Blending Cupping Flavor Froth
26. ?
27. Strip-Picked ?
Hand-Picked .
.
.
Hand-Picked .
28. screen ?
1/44 inch 1/54 inch 1/64 inch 1/74 inch
29. ?
30. ?
- .
- .
- .
- .
-
- 28 -
. 31. . ?
.
Sucrose .
.
.
32. , ?
, , (Nutty) , ,
, , , ,
33. ?
0.3~0.8% .
.
.
.
34. , ?
35. (L ) ?
- 24.2 - 21.5 - 18.5 - 30.2
36. , , ?
.
, .
,
.
.
37. ?
.
.
.
gel .
38. ?
39. (1 ) ?
. .
. , .
40. ?
, , .
, , , , , , .
.
, .
41. 30%
?
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- 29 -
42. ?
Caffeine Free sugar Chlorogenic acid Trigonelline
43. . ?
Taste - ,
Aroma -
Aftertaste -
Flavor -
44. ?
45. SCAA . ?
(infusion) .
150ml 7.25~8.25g .
93 .
1.1~1.3% 3~5 .
. 46. (Siphon)
?
47. . ?
- - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - -
48. (under extraction) . ?
(over extraction)
49. . ?
50. ?
. . pH . .
. . . . . . .
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- 30 -
51. filter holder ?
52. ?
53. . ?
.
.
.
.
54. ?
.
.
.
3~4mm .
55. ?
1/2
2
5
56. ?
57 ?
.
.
.
, , .
58. Tamping ?
Tamping .
.
.
Tamping .
59. Steamed Milk . ?
.
.
.
.
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- 31 -
60. . ?
.
.
.
100ppm .
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
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- 32 -
2007 5 (2 )
.
1. ?
.
5 ,
20 30 .
.
, 6~8 .
2. (Coffee cherry) ?
, , , , .
2 .
.
.
3. ?
- Whole Bean
- Dry coffee cherry
- Green Bean
- Ground Coffee
4. ?
(Trio bean) (Three bean)
(Triangular bean) (Triple bean)
5. ?
6. . ?
Coffee Arabica (Cross-polination) , (Typica), (Bourbon)
.
HdT(Hibrido de Timor) .
(Rubiaceae) ( ) (Coffea) ( ) .
(Coffea Canephora) (Robusta) .
7. (Typica) (Catimor) ?
.
.
.
(Blue Mountain) (Kona) .
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- 33 -
8. (Catuai) ?
(Mundo-Novo) (Caturra) .
.
.
.
9. (Monsooned coffee) . .
(Natural processing) ( ) 2~3
.
.
(body) .
(Malabar) .
10. ?
.
( ) , 40 .
.
.
11. ?
.
800m .
5 .
20 1,500~2,000mm .
12. ?
( )
13. (Stripping) ?
(Hand-picking) .
(Hand-picking) .
, .
(Washed coffee) .
14. ?
.
, .
50 3 (Machine dry) .
20% .
15. ?
AA SHB EGW PW
-
- 34 -
16. ?
(Patio) .
.
(Machine dry) .
(Table dry) .
17. (Hulling) (Defect bean) ?
Black Bean Sour Bean Dried Pod Floater
18. SCAA Specialty Grade ?
350g (Full defect) 5 Primary defects .
10~13% .
Body, Flavor, Aroma, Acidity .
(Quaker) 100g 3 .
19. . ?
(Blue green) .
.
.
.
20. 2 ?
Old crop New crop Current crop Past crop
21. . ?
(Armenia) (Medellin) (Cerrado) (Manizales)
22. ?
- G1 - SHB - SHG - SHG
23. (Mocha) .
24. . .
11 8 .
1 12kg .
.
(Specialty coffee) 50%
.
-
- 35 -
25. 40 ?
- -
26. ?
.
.
.
.
27. ?
A .
(Tetrapyrrole) .
(Carotinoid) , , .
(Anthocyanin) .
28. , ?
.
.
.
3,500 .
29. HACCP .
?
,
, ,
30. ?
.
.
.
.
.
31. A,
B ?
A B .
B A .
A, B
A B .
-
- 36 -
32. ?
Oleic acid, Linolenic acid
Palmitic acid, Linoleic acid
Stearic acid, Arachidonic acid
Behenic acid, Arachidic acid
33.
?
(City roast) (Full city roast)
(Italian roast) (French roast)
34. L ( ) ?
(Full city roast) (Medium roast)
(Light roast) (French roast)
35. . ?
. . . .
36. . .
Mellow Carbony Baked Greenish
37. 1 4 (Fast Roasting) , 20
.
?
, .
, .
, .
, , .
38. , (Sugar browning)
, (Dry distillation) .
?
Herby Floral Caramelly Berry-type
39. ?
Aroma Bouquet Flavor Fragrance
40. ?
5% 7,000 25,000ppm .
, .
, , .
.
-
- 37 -
41. ?
, , .
1g 2 5ml .
11% 1 5% .
87% .
42. (Trigonelline) ?
.
.
, .
Nicotinic acid Niacin .
43. ?
(CO (N (CO) (O
44. (Caramelization) ?
.
Glucose Sucrose .
Furan polymer .
Glucose Sucrose Furan polymer .
45. Nonphenolic carbonic acid
?
Sucrose Caffeine Trigonelline
Chlorogenic acid
.
46. ?
47. (Vacuum brewer, )
?
.
.
.
.
48. ?
(Moka pot) - .
(Hand drip) - (Dripper) .
(French press) - .
(Vacuum brewer) - .
-
- 38 -
49. (Dripper) ,
?
(Rib)
50. ?
.
3 .
88 .
.
51. ?
: 70 5 : 30 5
: 9 1bar : 7 1.0g
52. . ?
. . . .
53. ?
.
.
(Cake, ) .
.
54. (Demitasse) . ?
.
.
.
U .
55. (Under extraction)
(Over extraction) ?
- .
- .
- .
- .
56. ?
30ml 1/7 .
30ml
1/3 .
25ml 1/7 .
25ml
1/3 .
-
- 39 -
57. ?
- - -
- - -
- - -
- - -
58. . ?
(Demitasse) - .
(Froth) - .
(Doppio) - .
(Ristretto) - , .
59. ?
60. . ?
.
, .
, .
.
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
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- 40 -
2008 6 (2 )
I.
1. ,
?
2. . ?
(Rubiaceae) , .
3%, 1% .
1,500~2,000mm .
, 6~8 .
3. ?
, .
, 10% .
, .
.
4. ?
- Cherry
- Green Bean
- Ground coffee
- Whole Bean
5. ?
(Catura) -
(Bourbon) - (Typica)
(Typica) -
(Catimor) - (Catura) HDT(Hibrido de timor)
6. ?
800m
12
20 , 1,500~2,000mm
7. ?
-
- 41 -
8. (Screen size) ?
1/44 inch 1/54inch 1/64inch 1/74inch
9. (Stripping) ?
.
, .
(Hand-picking) .
(Hand-picking) .
10. ?
.
.
.
.
11. ?
12. pecialty coffee (SCAA ) ( )g ( ) .
( ) ?
300, 5 300, 8 350, 5 350, 8
13. SHB(StrictlyHard Been) HB(Hard
Been) ?
14. (Brazil Santos No.2 screen19 strictly soft) No.2' ?
15. , ( ) . ?
( ) .
.
( ) .
, ( ) .
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- 42 -
16. (Green Been) . ?
( ) .
.
.
.
17. (Mocha) .
18. ?
19. ?
.
(Dry method) .
AA, A, B .
(Bourbon) (Kent) .
20. ?
.
.
.
.
21. (Decaffeinated coffee) ?
22. (Foamed milk) ?
23. ?
24. ?
(Kaffa) 300g
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- 43 -
25. Turn over .
.
.
.
.
26. ?
27. ?
28. ?
(One way valve)
29. ?
30. (Maillard) ?
II.
31. ?
L( ) .
L( ) .
.
.
32. ?
.
.
.
.
33. , ?
80 .
200 , .
.
, .
-
- 44 -
34. (Roasting) ?
35. (Roasting) ?
, .
.
(Silver skin) .
.
36. ?
37. (Blending) . ?
.
.
.
.
38. (Flavor) ?
(Body) .
(Fragrance) .
.
(Sensory evaluation)
.
39. (Sugar browning)
, (Dry distillation) .
(Dry distillation) ?
terpeny( ) caramelly( ) spicy( ) carbony( )
40. ,
?
Rubbery( ) Fermented( ) Earthy( ) Musty( )
41. .
Flowery( ) Fruity( ) Herby( ) Minty( )
-
- 45 -
42. (Trigonelline) ?
(Roasting) .
Caffeine 25% .
.
.
43. ?
44. ?
45. . ?
(Sucrose) (Caramelization) .
(Mailliard) .
(Chlorogenic acid) (Sucrose) .
.
III.
46. . .
- -
- -
47. ?
48. ?
.
.
, , .
(Grinder) .
49. . ?
- - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - -
.
.
.
.
.
(Levelling) .
.
-
- 46 -
50. ?
.
10 2.3 .
.
.
51. (Rib) ?
.
.
.
(Rib) .
52. . ?
(Plunger) -
.
(Cezve) - ,
.
(Moka pot) - 2 .
.
(Syphon) - ,
.
53. ?
. .
. .
54. (Tamping) ?
55. 40 . ?
.
.
.
.
56. (under extraction) ?
. .
. .
57. ?
(Ristretto) (Caffe latte) (Lungo) (Doppio)
-
- 47 -
58. (filter holder) ?
59. ( ) ?
90
90
60. . ?
.
.
.
.
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 48 -
2008 7 (2 )
.
1. . ?
17 19
, .
12 .
18 .
.
2. ?
3. ?
.
( ) ( ) , 12 80
. ( ) .
4. ?
.
, 6 - 8 .
.
5 ,
20 ~ 30 .
5. .
?
(Peaberry) (couple bean) (Flat bean) (Whole bean)
6. ?
Flavor , .
-Outer Skin, -Pulp, -Parchment, -Silver skin, -Bean .
Demitasse 30~50ml .
Mocha .
7. ?
(Ethiopia) , 1753 (Carl von Linn)
.
(Typica) (Bourbon) ,
(Caturra), (Mundo Novo), (Blue Mountain) .
, 2 , 11
.
15-24 1,500-2,000
.
8.
(Shading) ?
(Typica) (Caturra)
(Mundo-Novo) (Kent)
-
- 49 -
9. , .
?
.
.
.
, .
10. (Dry processing)
?
Aged Coffee Old Coffee
Organic Coffee Monsooned Coffee
11. ,
. ?
.
.
.
.
12. ?
.
.
.
.
13. (Shade-grown coffee) ?
.
, .
.
.
14. ?
)
)
)
)
, , , ,
15. ?
(Stripping) (Hand-picking) .
(Hand-picking) (Quality) .
(Stripping) .
(Hand-picking) .
16. (Dry processing) ?
.
, .
17 -18% .
, .
17. (Washed coffee) ?
Pulping Fermentation Washing Drying Hulling Cleaning Grading
Pulping Fermentation Washing Hulling Drying Grading Cleaning
Pulping Fermentation Drying Washing Hulling Cleaning Grading
Pulping Hulling Drying Fermentation Washing Grading Cleaning
-
- 50 -
18. ?
, .
.
, 90% .
1 .
19. ?
- (Silver skin)
- (Option)
- ,
Hulling Polishing Pulping Grading
20. Brazil Santos NO.2 - Screen 19 - Strictly soft NO.2
?
21. ?
22. ?
, , , , , , , ,
23. ?
- (Sidamo)
- (Kilimanjaro)
- (Mandhelling)
- (Santos)
24. ?
- .
- .
- 1972 FNC ,
.
25. ?
26. ?
.
(New crop) .
.
.
27. (Decaffeinated coffee) .
?
.
.
.
.
-
- 51 -
28. (HACCP) ?
.
, , .
WTO .
FDA .
29. ?
30. ?
. 31. ?
32. ?
) . ) .
) . ) .
, , , ,
33. ?
34. L ( ) ?
> > >
> > >
> > >
> > >
35. . ?
, , , .
.
.
,
.
36. .
?
- , - .
- 1 10-20% .
- - .
- 200 .
37. (Damper) ?
38. , ?
(Ketone) (Aldehyde)
(Ester)
-
- 52 -
39. (Blending after Roasting)'
?
.
.
, .
.
40. ?
41. ?
)Flavor :
)Fragrance :
)Bouquet :
)Aftertaste :
, , , ,
42. ?
.
.
.
0.3~0.8% .
43. (Body) . .
(Acidity) .
.
.
.
44. 30%
?
45. ?
) .
)
) , , .
) , .
, , , ,
.
46. ?
.
.
.
.
47. . ?
.
, ,
.
.
,
.
-
- 53 -
48. ?
) ) ) )
- - - - - - - - - - - -
49. ?
.
.
(Grinder) .
(Grinder) .
50. (Packing)
?
Infusion Dosing Tapping Tamping
51. 50 . ?
.
(Tamping) .
.
.
52. ?
53. ?
.
.
.
.
54. ?
, . ,
, , .
55. .
. ?
56. ?
, , , ,
, 1/3 , , ,
, 1/3 , , ,
, , , ,
57. (Under extraction) ?
) )
) )
, , , ,
58. (Foamed milk) . ?
.
.
.
.
-
- 54 -
59. ?
80%
60. . .
(Portafilter)- , (Packing)
.
(Pressure Gauge)- ,
.
(Shower filter)- .
(Water Level Gauge)-
.
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 55 -
2008 8 (2 )
. 1. (New crop) ?
.
, .
.
, .
2. ?
3. (Typica) ?
(Blending) .
(Arabica) .
, .
.
4. ?
( ) ( ) ( ) ( )
5. (Green bean) ?
) ,
) 300g
) ( )
) .
, , , ,
6. (Reunion) (Typica) ?
(Bourbon) (Catuai)
(Sumatra) (Mundo Novo)
7. ?
cherry' coffee cherry' .
, .
,
.
, (peaberry)
,
8. SCAA Specialty coffee ( )g ( )
?
350, 5 350, 8 300, 5 300, 8
9. ?
) - Cherry ) - Green Bean
) - Whole Bean ) - Ground Coffee
, , , ,
-
- 56 -
10. . ?
(Rubiaceae) ( ) (Coffea) ( ) .
(Coffea Arabica) (Self-pollination) , (Typica),
(Bourbon) .
(Coffea Canephora) .
HdT(Hibrido de Timor) .
11. ?
12. (Robusta) ?
800m .
24-30 , 1,000mm .
1895 .
, (Arabica)
.
13. ?
. .
. .
14. SHB(Strictly hard bean) HB(Hard bean)
?
15. ?
.
3,000 - 3,500 /ha .
1 .
450kg/ha .
16. . .
(Wet processing), (Dry processing), (Pulped natural)
.
(Wet processing) .
(Wet processing) .
(Dry processing) .
17. ?
(Hand-picking) .
(Stripping) ( ) .
(Hand-picking) .
(Stripping) .
18. ?
) (Niacin) ) (Pantothenic acid)
) B1(Thiamin) ) C (Ascorbic acid)
, , , ,
19. (Parchment coffee) ?
.
.
.
.
-
- 57 -
20. ?
( )
21. (Taste) ?
Strictly soft Hard Soft Rio
22. ?
- (Kilimanjaro) - (Mattari)
- (Santos) - (Mandheling)
23. ?
-
- 300g G-1, G-2, G-3
-
- , , WIB
24. ?
, .
.
100% .
.
25. ( ) ?
- -
26. ?
.
.
.
.
27. .
?
28. (Standard recipe) ?
. .
. .
29. ?
1 1 , .
, .
, 40 , 100 5 .
1 .
30. ?
, .
.
.
.
-
- 58 -
II. 31. ?
(glucose) .
.
.
.
32. , , .
?
.
.
.
, .
33. ?
) Vapid
) Musty
) Flat
) Tarry
, , , ,
34. ?
.
.
, .
- .
35. (Roasting) .
160 .
2 .
100 - 180 .
, , , 200 .
36. ?
.
(Sucrose) .
11% 8% .
(Sucrose) .
37. ,
?
Aroma Body Flavor Acidity
38. ?
.
(Cupper) .
(Fragrance) .
60 .
39. ?
(Fragrance)
(Aroma)
(Flavor)
(Saccharinity)
-
- 59 -
40. ?
. .
. .
41. (Blending) . ?
) .
) .
) .
) .
, , , ,
42. (Dark roast) ?
( ) .
.
.
.
43. . .
.
.
.
.
44. ?
238 , .
( ) ,
.
( ) ,
, ( ) .
.
45. ( ) ?
Malic acid Citric acid Tartaric acid Lactic acid
III. 46. ?
65 ~ 70 75 ~ 80 90 ~ 95 95 ~ 100
47. , ?
) )
) ) (Rib)
, , , ,
48. (Ristretto) ?
( 50~60ml)
1
49. (Steaming) ?
.
65~70 .
.
.
-
- 60 -
50. , ?
51. (Packing) ?
> > (Tamping) >
> > (Tamping) >
> > > (Tamping)
> (Tamping) > >
52. ?
53. (Tamping) ?
(Cake)
54. ?
. .
. .
55. ?
) - , .
) - ,
) - ,
) -
, , , ,
56. ?
57. . ?
.
.
10 2.3 .
.
58. (Filter holder) ?
.
.
.
.
59. ?
.
.
.
1 .
-
- 61 -
60. , . ?
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 62 -
2009 9 (2 )
. 1. ?
'Kaffee' .
16 ' ' .
" ~ . , (Muscatel) ."
.
,
.
2. . ?
' ' .
18 .
12 .
17 19 ,
.
3. ?
.
, 6~8 .
.
5 ,
20~30 .
4. (Coffee cherry) ?
.
.
, , , , .
2 .
5. ,
?
(Center cut) (Outer skin)
(Parchment) (Pulp)
6. ?
(Blending) .
, .
(CLR) , .
.
7. (Robusta) ?
800m .
1895 .
24~30 , 1,000mm .
, (Arabica)
.
8. (Dry processing)
?
Old Coffee Aged Coffee
Organic Coffee Monsooned Coffee
-
- 63 -
9. . ?
.
5 , 7~9 .
(Parchmint) .
6~9 9~11 .
10. ?
.
.
.
.
11. ' (Shade-grown coffee)' ?
, .
.
.
.
12. ?
, , , ,
13. . .
(Wet processing), (Dry processing), (Pulped natural)
.
(Wet processing) .
(Dry processing) .
(Wet processing) .
14. (Wet processing) ?
15. ?
13% .
(Wet processing) (Dry processing) .
(Sun-dry) (Machine-dry) .
(Wet processing) (Dry processing) .
16. (natural coffee) (Washed coffee) ?
(natural coffee) .
(Washed coffee) .
(Washed coffee) (Body) .
(natural coffee) .
17. (Screen size) ?
1/44 inch 1/54 inch 1/64 inch 1/74 inch
)
)
)
)
-
- 64 -
18. SCAA (Detect bean) ?
Withered bean -
Black bean - ,
Shell -
Unripe bean -
19. SCAA Specialty Grade ?
10~13% .
(Quaker) 100g 3 .
Body, Flavor, Aroma, Acidity .
350g (Full detect) 5 (Primary defects) .
20. ?
21. ?
, , ,
, , , ,
22.
?
Fair trade coffee Organic coffee
Shaded coffee Sustainable coffee
23. ?
24. " " ?
" " .
" " .
" " .
" " .
25. ?
26. ?
.
.
, .
.
27. ?
60 .
4 .
, .
(Steam wand) .
- (Kappa)
- 300g
- (Harrar), (Sidamo)
-
-
- 65 -
28. ?
.
.
.
.
29. .
?
30. Ochratoxin( ) A ?
. .
. .
. 31. (Roasting) . ?
. .
. .
32. (Roasting) .
2 .
100~180 .
160 .
, , , 232 .
33. (Sampler, Trier) .
?
34. ?
(Dry) (Cooling)
(Pyrolysis) (Packing)
35. .
Cupping Blending Flavor Froth
36. ?
.
.
0.3~0.8% .
.
37. , , , ?
38. ,
, ?
- .
- .
- .
-
- 66 -
39. ?
, , , ,
40. (Maillard reaction) ?
.
.
.
.
41. ?
Fruity( ) Caramelly( )
Nutty( ) Chocolaty( )
42. ?
, , , ,
43. ,
?
(Ester)
(Ketone) (Aldehyde)
44. (Mouthfeel) ?
Creamy Heavy Buttery Watery
45. ?
.
85~92 .
1 60g .
8~12 .
. 46. . ?
, ,
47. ?
) .
) .
) , , , .
) , .
) Fragrance/Aroma :
) Acidity :
) Flavor :
) Body :
) Aftertaste :
-
- 67 -
48. ?
.
.
(Grinder) .
(Grinder) .
49. .
.
.
.
.
50. ( ) ?
51. (Brix) . ?
.
.
.
.
52. . ?
, ,
, ,
, ,
, ,
53. ?
54. .
?
.
.
.
.
55. (Hopper) ?
56. ?
57. . (Emulsion)
?
( ) ( ) ( ) ( )
-
- 68 -
58. . ?
- - - - - - - - - -
- - - - - - - - - -
- - - - - - - - - -
- - - - - - - - - -
59. (Dark Crema) . ?
Tamping
60. ?
Caffecon Panna CaffeRistretto
CaffeLatte CaffeCorretto
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
.
.
.
.
.
(Levelling)
.
.
-
- 69 -
2010 10 (2 )
. 1. ?
1,500~2,000mm .
15~18mm .
3%, 1% .
(Rubiaceae) .
2. ?
-Cherry
-Whole Bean
-Green Bean
-Ground Coffee
3. . ?
(Rubiaceae) ( ) (Coffea) ( ) .
(Coffea Arabica) (Self-Pollination) , (Typica),
(Bourbon) .
Hdt(Hibrido de Timor) .
(Coffea Canephora) .
4. ?
70%
5. ?
(Typica) (Bourbon) (Conillon) (Caturra)
6. ?
(Typica)-
(Caturra)-
(Bourbon)-Bourbon ( Reunion )
(Catimor)- (Caturra) HdT(Hibrido de Timor)
7. (Peaberry) ?
(Caracol, Caracoli) .
,
.
.
.
8. ?
.
.
, 800~2000m, 15-24 .
.
-
- 70 -
9. ?
, 25
15~24 , 1,500m-2,000mm
10. (Shading) ?
.
.
Shade tree( ) .
Shade-grown coffee( )' .
11. ,
. ?
Coffee Berry Disease Coffee Ringspot Virus
Coffee Leaf Rust Coffee Wilt Disease
12. ?
(Dry processing)
.
(Wet processing) .
(Semi washed) .
13. (Dry processing) ?
, .
.
17-18% .
, .
14. ?
.
.
.
.
15. ?
,
. .
(Semi-washed coffee) (Natural Coffee)
(Washed Coffee) (Pulped Natural Coffee)
16. (Screening) , (Screen size)
?
( ) Good bean ( ) Very Large bean ( ) Bold bean ( ) Extra Large bean
( )-( )-( )-( ) ( )-( )-( )-( )
( )-( )-( )-( ) ( )-( )-( )-( )
17. ?
18. ?
: , , ,
: , , ,
: , , ,
: , , ,
-
- 71 -
19. .
20. ?
, .
1/64 inch (Screener) .
AA, A , A, B, C, PB .
Screen #18 7.14mm, Large bean .
21. ?
, .
, .
, , .
, NY Black bean
Sour bean .
22. ?
Benzene( )
Chloroform( )
Dichloromethane( )
Hexane( )
23. . ?
( ), ( ) .
, ( ) .
( ), .
, , 12%,
, , 12% ,
, , 30%,
, , 12%,
24. , ?
- .
- .
- .
25. , ?
26. ?
-
27. .
?
.
.
.
-
- 72 -
28. , ?
.
.
.
,
29. ?
( ) ,
.
30. ?
0 .
, .
, , .
.
II. 31. ?
1
1 2
32. ?
( )
33. ?
10% .
.
30 .
.
34. (Roasting) ?
, , , , .
, .
.
, .
35. , , .
?
.
.
(Lipase) .
, .
36. ?
( ) .
( ) .
( ) , , .
( ) , .
( ), ( ) ( ), ( ) ( ), ( ) ( ), ( )
-
- 73 -
37. ?
38. ?
Baked Green Tipped Woody
39. ?
Flat > Rounded > Full > Rich
Full > Rich > Rounded > Flat
Rich > Full > Rounded > Flat
Rounded > Full > Flat > Rich
40. ?
Aroma Bouquet Flavor Fragrance
41. SCAE Cup Tasters Championship . ?
8
.
-Full City .
4 1 .
240ml 150~180ml .
42. ?
43. .
(Liveliness), (Sweetness), (Fresh-fruit character) .
Fragrance Acidity Body Flavor
44. - ?
.
.
10~20% .
10~20% .
45. ?
, , , .
, , .
.
.
III. 46. . ?
.
.
.
150ppm .
47. ?
-
- 74 -
48. (Drip Filtration)
?
49. ?
.
.
.
,
.
50. (Dispersion Screen) ?
( ) .
.
.
.
51. ?
. .
. pH .
52. . ?
(Blind Filter)- .
(Tamping)- .
(Knock Box)- .
(Tamper)- .
53. ?
(Gauge) .
.
(Gasket) .
.
54. (Packing) , (Tapping) ?
(Filter Holder)
(Packing)
55. ?
(Grinding) (Tapping) (Tamping) (Dosing)
56. ?
.
.
.
.
57. ?
.
.
.
Infusion( ) .
-
- 75 -
58. . ?
(Ristretto)- .
(Doppio)- .
(Lungo)- .
(Demitasse)- .
59. . ?
- (Cardamom)
-1933
-
-
60. ?
.
-( .)
.
.
.
60 , .
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 76 -
2010 11 (2 )
. 1. ?
2. ?
3. (Mocha) ?
( )
4. .
?
5. ?
.
.
( ) .
.
6. ?
.
.
.
.
7. HACCP .
?
, ,
,
8. (Standard recipe) ?
. .
. .
9. ?
-
- 77 -
10. ?
'Cherry', 'Coffee cherry' .
, .
.
, (Peaberry)
.
11. .
?
(Flat bean) (Couple bean)
(Whole bean) (Peaberry)
12.
(Shading) ?
(Caturra) (Mundo-Novo)
(Kent) (Typica)
13. (Robusta) ?
800m .
24-30 , 1,000 .
1895 .
, (Arabica)
.
14. (Arabica) ?
.
800m .
.
24-34 .
* . .
15. (Shade-grown coffee) ?
.
, .
.
.
16. ?
(Grafting) ( )
17. ?
)
)
)
)
, , , ,
18. , , ,
1992 NGO , 1996 200
Checkpoint ?
(Fair Trade Certified)
(Bird Friendly Certified)
(Organic Certified)
(Rain Forest Alliance)
-
- 78 -
19. (Hand-picking) ?
.
.
.
.
20. 100Kg (Green coffee)
?
30Kg, 30Kg
20Kg, 20Kg
30Kg, 20Kg
20Kg, 30Kg
21. 1 2 ?
Past crop Current crop New crop Old crop
22. (Washed coffee) ?
Pulping Washing Fermentation Drying Hulling Cleaning Grading
Pulping Washing Fermentation Drying Hulling Grading Cleaning
Pulping Fermentation Washing Drying Hulling Cleaning Grading
Pulping Fermentation Washing Drying Hulling Grading Cleaning
23. (Parchment coffee) ?
.
.
.
.
24. ?
11-13%, 10-12% .
(Dry processing) .
(Wet processing) .
.
25. ?
- (Silver skin)
- (Option)
- ,
Hulling Polishing
Grading Pre-cleaning
26. . ?
.
.
.
.
27. ?
.
.
.
(roasting) .
28. (Foamed milk) ?
-
- 79 -
29. ?
30. ?
15 2 ~ 5 .
, 1% .
.
(Ca) 200ml 5% .
II.
31. ?
) .
) .
) .
) .
, , , ,
32. . ?
.
.
.
.
33. .
?
34. 12-16% ?
35. . ?
.
(Sucose) .
.
.
36. (Sugar browning) .
?
Nutty( ) Caramelly( )
Chocolaty( ) Flowery( )
37. (Cupping) ?
Taste - ,
Aroma -
Flavor -
Aftertaste -
38. , ?
(Ketone) (Aldehyde)
(Ester)
-
- 80 -
39. ?
Tarry( ) Briny( )
Scorched( ) Woody( )
40. SCAA (Primary) ?
41. ?
Flat : . .
Full : . .
Rich : . .
Rounded : ,
42. ,
?
.
Woody Hidy Grassy Rioy
43. ( ) ?
, ( ) ,
( ) .
Flavor, Aftertaste Mouthfeel, Body
Aftertaste, Mouthfeel Mouthfeel, Flavor
44. (WCC) ?
.
92~96 .
1 (L) 60g .
4~6 .
45. SCAA Specialty Coffee . ?
5% .
Category 1 .
Quaker .
Cupping 80 .
III.
46. ?
47. ?
.
.
(Dark roast) (Light roast) .
.
48. ?
, .
, , , . .
(Percolator) (French press)
(Ibrik) (Moka pot)
49. ?
0.5~0.6mm
-
- 81 -
50. ?
51. .
.
?
. .
. .
52. ( ) ,
( ) ,
. .
?
53. ?
.
.
.
.
54. ?
32 28ml .
22 25ml .
8 , 1/2 .
35 30ml .
55. (Packing)
?
Tapping Dozing
Tamping Infusion
56. (Tamping) ?
57. (Spout) ?
.
(Dozing up) (Dozing chamber) .
.
.
58. . ?
.
.
.
(Drip tray) .
-
- 82 -
59.
?
60. ?
(Doppio)
(Cappuccino Freddo)
(Caffe Correto)
(Caramel Macchiato)
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 83 -
2010 12 (2 )
.
1. ( ) ,
?
) Turkey - Cezve ) Arabia - Qahwah
) Ethiopia - Kaffa ) Greece - Briki
, ,
, ,
2. (coffee cherry) ?
.
.
, , , , .
2 .
3. ?
(Typica) -
(Bourbon) - (Typica)
(Caturra) -
(Catimor) - (Caturra) HdT(Hibrido de Timor)
4. (Typica) ?
.
(Typica) (Screen size) 20 (Maragogype)
.
(CLR) .
, (Typica) .
5. ?
3 Coffea Liberica , .
.
.
.
6. ?
(Linne) 1753 .
.
(Self-pollination) .
.
7. ?
(Peaberry) (Flat bean)
(Longberry) (Maragogype)
8. ?
.
25 25 .
.
, .
-
- 84 -
9. SCAA(Specialty Coffee Association of America) % ?
8~9% 9~10%
10~13% 15%
10. ?
(Hand-picking) .
(Stripping) .
(Hand-picking) .
(Stripping) .
11. (Wet processing) ?
.
(Floater) (Sinker) .
16~36 pH 3.8~4.0 .
.
12. (Parchment coffee) ?
.
.
.
.
13. ?
(Wet processing) ((Dry processing) .
13% .
(Sun-dry) (Machine-dry) .
(Wet processing) ((Dry processing) .
14. ?
- .
- .
- Narino, Medellin .
15. SCAA Specialty Grade ?
350g (Full defect) 5 (Primary defects) .
(Quaker) 100g 3 .
10~13% .
Body, Flavor, Aroma, Acidity .
16. . ?
- SHG - SHB
- SHB - G1
17. SCAA (Defect bean) ?
Shell Black bean
Fungus damaged bean Sour bean
18. ?
,
.
1 30% .
NY2, NY3, NY4 .
(Minas Gerais), (San Paulo), (Espirito Santo),
(Bahia), (Parana) .
-
- 85 -
19. 1819 ,
1903 .
?
20.
. ?
, , .
, .
.
, , .
21. .
?
Sour Bean Black Bean
Fungus Damaged Bean Insert Damage
22. 40 ?
-
-
23. , ?
24. .
?
.
.
.
.
25. , ?
26. ?
.
.
( ) .
.
27. , ?
: 5 , : -18 : 7 , : -15
: 8 , : -12 : 10 , : -20
28. ?
Coffee Stock Par Stock
Pre Product Ordering Product
29. ?
.
.
.
(Garnish) .
-
- 86 -
30. 3 ?
, , , ,
, , ,
.
31. , ?
.
, .
(Light roast) ,
.
3~4 .
32. (Roaster) ?
(Green bean)
(Roasting point)
33. , .
SCAA Agtron No 25~95 8 . SCAA
Agtron ?
Moderately Medium
Light Dark
34. ( ) .
?
35. ?
-
- .
- .
Cupping Blending
Roasting Foamming
36. , , .
?
.
.
CO 2 .
, .
37. ?
11% 1~2% .
, , .
1g 2~5 .
87% .
38.
?
(Ketone) (Aldehyde)
(Ester)
-
- 87 -
39.
?
Earthy( ) Fermented( )
Rubbery( ) Musty( )
40. ?
) .
) .
) .
) .
, , , ,
41. ?
(Quinnic acid)
(Trigonelline)
(Caffeine)
(Glucose)
42. (cupping) 3~5 ?
Crust Break Fragrance Uniformity
43. ?
- 0.3~0.8%
-
-
-
44. (Flavor) ?
(Fragrance) .
(Body)
.
(Aroma)
.
(Sensory evaluation)'
.
45. (WCC) ?
( ( ) (8) .
( , .
(8) 10 .
.
.
.
46. . ?
.
,
.
, ,
.
.
-
- 88 -
47. ?
.
.
(Dark roast) (Light roast) .
.
48. ?
49. 3 . ?
, , , ,
, , , ,
50. 20 . ?
.
.
, .
.
51. ( ) ?
.
.
.
, .
52. 850 .
.
?
53. ?
(Roasting) (Blending)
(Grinding) (Brewing)
54. (Flow meter)' .
(Turbine Wheel) ?
.
.
.
.
55. ?
Dosing Purging Tamping
Leveling Brewing Grinding
- - - - - - - - - -
- - - - - - - - - -
56.
?
-
- 89 -
57. ?
, ,
(Grinder)
58. (Grinder) 2 ?
(Grinder)
59. (Under extraction) ?
) .
) .
) .
) .
, ,
, ,
60. . ?
(Crema)- .
(French Press)- .
(Decaffeine)- .
(Doppio)- .
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 90 -
2010 13 (2 )
.
1. ?
2. ( ) ,
?
Turkey - Cezve Arabia - Qahwah Ethiopia - Kaffa Greece - Briki
, , , ,
3. ?
(Rubiaceae) , .
3%, 1% .
2,000-3,000mm .
4 , 5 , 7 , 2-3 .
4. ?
60-70%
5. ?
.
800-2,000m .
.
, , .
6. ?
.
(Body) .
.
.
7. ?
20 , 1,500-1,800 .
.
.
, .
-
- 91 -
8. ?
- 1950 Bourbon Typica .
- Bourbon Typica .
(Caturra) (Cent) (Mundo Novo) (Catimor)
9. (Reunion) (Typica) ?
(Catuai) (Bourbon) (Sumatra) (Mundo Novo)
10. ?
(Pulp) (Outer skin) (Parchment) (Center cut)
11. ?
12. (Shading) ?
(Shade-grown coffee) .
.
(Shade tree) .
.
13. ?
Malabar AA .
(Longberry) .
(Peaberry) .
(Past crop) 3 .
14. ?
Cherry', Coffee cherry' .
, .
.
, (Peaberry)
.
15. ?
- ,
- .
- .
(Semi-washed) (Natural)
(Pulped-natural) (Washed)
16. (Grading) ?
-
- 92 -
17. (Washed coffee) ?
Pulping Washing Fermentation Drying Hulling Cleaning Grading
Pulping Washing Fermentation Drying Hulling Grading Cleaning
Pulping Fermentation Washing Drying Hulling Cleaning Grading
Pulping Fermentation Washing Drying Hulling Grading Cleaning
18. (Dry processing) ?
.
- - .
.
(Mild coffee) .
19. (Wet Processing) ?
.
.
.
Acetic acid, Lactic acid pH 3.8~4.0 .
20. . ?
(Mocha) .
70% .
SHB .
25% .
21. ?
) )
) )
, , , ,
22. SCAA " (Specialty coffee) " (Specialty
grade) ?
(Quaker) 2
(Unripe) 5 , (Floater) 5
(Shell) 5 , (Dried cherry)
2
23. ?
, .
, .
, , .
, NY black bean
sour bean .
-
- 93 -
24. SCAA Specialty Grade ?
350g (Full defect) 5 (Primary defect) .
(Quaker) 100g 3 .
10-13% .
Body, Flavor, Aroma, Acidity .
25. . ( ) ?
, ( ), ( ), ( ) .
. ( ),
.
, , 12%, , , 30%,
, , 12%, , , 12%,
26. . ?
) .
) .
) .
) .
, , , ,
27. ?
.
.
.
.
28. .
?
.
.
.
.
29. , ?
. .
. .
. .
30. ( ) ?
( )
, .
-
- 94 -
II.
31. ?
32. ?
(Dry) (Pyrolysis) (Cooling) (Packing)
33. ?
.
34. 8 (French roast) SCAA ?
Medium roast Moderately dark roast Dark roast Very dark roast
35. 10% ?
36. ?
Caffeine( ) Free sugar( )
Chlorogenic acid( ) Trigonelline( )
37. ?
38. (Maillard reaction) ?
.
(Caramelization) .
.
39. (Flavor) Niacin
?
Cafestol Chlorogenic acid Trigonelline Caffeine
40.
?
(acetic acid) (glutamic acid)
(chlorogenic acid) (oxalic acid)
-
- 95 -
41. . ?
.
.
.
.
42. ?
43.
44. ?
45. ( ) ?
, ( ) ( ) ,
( ) ( ) .
Mouthfeel, Body Mouthfeel, Flaver Aftertaste, Mouthfeel Flaver, Aftertaste
III.
46. ?
.
,
.
.
.
47. .
?
48. ?
.
50% 3-4 .
.
0% 3-4 .
49. ?
(Oneway-valve)
-
- 96 -
50. ?
51. . ?
. .
. pH .
52. ?
express .
9
.
7-8g
.
Italian Roasting Grade .
53. ( ) ?
. .
. .
54. ?
55. . ?
56. . ?
.
.
.
(Drip Tray) .
57. (Sensory) ?
.
.
, .
(Body) .
58. . ?
(Lungo) : 1oz .
(Demitasse) : .
(Ristretto) : .
(Doppio) : .
-
- 97 -
59. ?
A. Dosing B. Purging C. Tamping
D. Leveling E. Brewing F. Grinding
F-D-B-C-A-E F-D-C-A-B-E F-A-C-B-D-E F-A-D-C-B-E
60. ?
(Dark brown) .
.
3~5mm .
25 25~30ml .
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 98 -
2011 14 (2 )
.
1. ?
.
, 6-8 .
.
5 ,
20-30 .
2. (Coffee cherry) ?
.
.
, , , , .
2 .
3. ?
.
, .
.
(blending) .
4.
(Shading) ? 3
(Catura) (Mondo-Novo)
(Typica) (Kent)
5. ?
, 2 11
.
(Ethiopia) 1753 (Carl von Linne)
.
15-24 1,500-2,000
.
(Typica) (Bourbon) ,
(Catura), (Mundo Novo), (Blue Mountain) .
6. ?
(Kent) (Catura)
(Icatu) (Mondo-Novo)
-
- 99 -
7. ?
( ) , 40
.
.
.
8. (Mocha!) ?
9. (Shading) ?
(Shade-grown coffee) .
.
(Shade tree) .
.
10. ?
.
.
.
.
11. , ?
(Dry method) (Wet method) .
20% 1-3 ,
4 .
(Wet method)
.
(Dry method) (Wet method) ,
95% .
12. (Wet method) ?
.
(Floater) (Sinker) .
16-36 pH 3.8-4.0 .
.
13. ?
.
.
.
.
-
- 100 -
14. SCAA (Defect bean) ?
Shell Black bean
Fungus damaged Sour bean
15. ?
Hulling Cleaning Polishing Screening
16. . ?
- (Kona Extra Fancy)
- (Medellin) Supremo
- (Blue mountain) No.1
- (Tarrazu) SHB
17. , ?
. . .
18. .
?
Sour bean Black bean Fungus damaged Insect damage
19. (Foamed milk)
?
20. (Feathering)
.
?
21. ?
.
.
( ) .
.
22. ?
D
23. HACCP .
?
, ,
,
-
- 101 -
24. ?
40 , 100 5 .
, .
1 1 , .
1 .
25. ?
26. ?
, .
.
.
.
27. ?
.
, .
.
28. 1931 1931~1932 ,
, ?
29. (Cafe) (Happy hour)' ?
30. (Barista) ?
.
.
.
.
II.
31. (Cupping)
?
Crust Dry Aroma Balance Clean Cup
32. SCAA (Coffee Cupping) ?
(Balance) (Aftertaste)
(Bitterness) (Fragrance/Aroma)
-
- 102 -
33. ?
) Flavor :
) Fragrance :
) Bouquet :
) Aftertaste :
, ,
, ,
34.
?
(Acetic acid) (Glutamic acid)
(Chlorogenic acid) (Oxalic acid)
35. ?
, 130 ,
.
, 130 .
, 130 ,
.
.
36. ?
5~10% (Sucrose) (Caramelization)
(Maillard reaction)
, (Chlorogenic acid) , (Trigonelline)
37. 30% ,
?
38. ?
- .
- .
- .
Cupping Blending Roasting Foaming
39. ?
100-180 .
2 .
, , , 200 .
160 , .
-
- 103 -
40. . ?
.
1 2
, .
, , , , .
, , .
41. ?
.
.
.
.
42. ?
, .
, , , , .
.
, (Roasting point) .
43. ?
(N ) (CO )
(O ) (CO)
44. ?
. .
. (Chlorogenic acid),
(Catechins) . .
45. New crop, Past crop, Old crop, Aged bean
. ?
New crop( ) Past crop( )
Old crop( ) Aged bean( )
III.
46. ?
.
.
.
, , .
47. . ?
, , , ,
, , , ,
-
- 104 -
48. ?
49. ?
, , , ,
, 1/3 , , ,
, 1/3 , , ,
, , , ,
50. ?
51. ?
52. ?
.
.
, .
.
53. ?
54. . ?
.
.
.
.
55. . ?
30ml
1/3 .
25ml 1/7 .
30ml 1/7 .
25ml
1/3 .
-
- 105 -
56. (Grinder)
?
Grinding Cupping Packing Dosing
57. ?
.
.
.
(Drip tray) .
58. ?
.
.
.
.
59. ?
.
.
.
.
60. (KCES) (2 ) .
?
) 4 ( 1mm)
)
) 4
) 4 20mm
) 10 40
)
, , , ,
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 106 -
2011 15 (2 )
.
1. ?
. , (Muscatel) .
.
16 .
(Mocha) .
,
.
2. ?
Cherry, Coffee cherry .
, .
.
, (Peaberry) .
3. ?
4. ?
(Typica) -
(Caturra) -
HdT(Hibrido de Timor) -
(Catimor) - (Caturra) HdT(Hibrido de Timor)
5. ?
15-24 , 1,500-2,000mm .
(Ethiopia) 1753 (Carl von Linne)
.
, 2 11
.
(Typica) (Bourbon) ,
(Caturra), (Mundo Novo), (Catuai) .
6. ?
(Parchment) (Center cut)
(Outer skin) (Pulp)
-
- 107 -
7. ?
Malabar AA .
(Longberry) .
(Peaberry) .
(Past crop) 2 .
8. (Robusta) ?
1895 , .
44 .
, 9~11 .
, , .
9. ?
.
.
, 800-2,000m, 15-24 .
.
10. (Coffee Belt)
(Coffee Zone) ?
30 - 30 25 - 25
20 - 25 25 - 20
11. ?
.
, , .
, 1.5-2m .
3 .
12. ( ) ?
, , ( )
.
( ) , ( ) ( )
.
, , , ,
, , , ,
13. ?
(Arabica), (Canephora) (Species) .
(Bag) , 60Kg (Bag) .
(Natural coffee) .
(Defect bean) .
-
- 108 -
14. ?
) )
) )
), ) ), ) ), ) ), )
15. (Stripping) ?
(Hand-picking) .
.
(Washed coffee) .
.
16. ?
(Wet processing), (Dry processing), (Pulped
natural) .
(Wet processing) .
(Wet processing) .
(Dry processing) .
17. ?
Hulling Screening Polishing Cleaning
18. (Parchment coffee) ?
.
.
, .
.
19. (Natural coffee) (Washed coffee) ?
(Natural coffee) .
(Washed coffee) .
(Natural coffee) .
(Washed coffee) (Body) .
20. , ? ( )
(Dry processing) (Wet processing) .
20% 2-3 , 4
.
(Wet processing)
.
(Dry processing) (Wet processing) ,
95% .
20 .
-
- 109 -
1- ,
.
2- 12% 2-3 .
3-
4- , .
21. Peaberry ?
Caracol", Caracoli", "Caracolillo" .
Screen size 15 .
.
Peaberry , .
22. (Screen size) ?
1/44 inch 1/54 inch 1/64 inch 1/74 inch
23. (Hand Sorting) ?
(Defect bean)
(Center cut)
24. (Grading) ?
25. ?
26. ( ) ?
-
-
27. (Decaffeinated Coffee) ?
.
.
.
, .
28. ?
1g 1g .
1g 1g .
1g 1g .
1g 1g 3 .
-
- 110 -
29. ?
( )
, .
30. ?
.
85 15~20 .
.
100 5 .
II.
31. . ?
. .
. .
32. ?
.
, .
(Light roast) ,
.
3~4 .
33. ?
.
.
, , , .
,
.
34. .
,
?
.
.
.
, , .
35. ( ) .
?
-
- 111 -
36. 12-16% ?
37. 30%
?
38. ?
.
, , .
.
87% .
39. ?
.
.
.
.
40. (Bouquet) ?
Fragrance Body Aftertaste Aroma
41. ,
?
(Ketone) (Aldehyde)
(Ester)
42. ,
?
Scorched Baked Green Rubbery
43. (Cupping) ?
Balance Crust Dry Aroma Clean Cup
44. ?
, .
COE(Cup Of Excellence) Cupping Form SCAA(Specialty Coffee Association of America) Cupping
Form , .
Acidity Sweetness Flavor Balance
-
- 112 -
45.
. ?
.
.
.
.
.
III.
46. . ?
.
,
.
.
, ,
.
47. ?
.
(Grinder) .
.
(Grinder) .
48. ?
.
.
(Dark roast) (Light roast) .
.
49. ?
.
.
.
.
50. ?
.
.
.
(Roller) (Conical)
(Flat) (Vertical)
-
- 113 -
51. ?
- .
- ( , Plunger pieces) .
- .
- .
52. (Rib) ?
.
.
.
.
53. ?
. .
. .
54. ?
55. . ?
(Portafilter) - , (Packing)
.
(Water level gauge) -
.
(Shower filter) - .
(Pressure gauge) - ,
.
56. ?
Freddo=Hot Shakerato=Shaking Romano=Lemon Lungo=Long
57. ?
.
.
30 .
.
-
- 114 -
58. (KCES) (2 ) . ?
) 4 ( 1mm)
)
) 10 40
) 4 20mm
)
), ) ), ) ), ) ), )
59. ?
.
1~2 .
.
.
60. ?
.
.
.
.
1 2 3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19 20
21 22 23 24 25 26 27 28 29 30
31 32 33 34 35 36 37 38 39 40
41 42 43 44 45 46 47 48 49 50
51 52 53 54 55 56 57 58 59 60
-
- 115 -
2011 16 (2 )
I.
1. ( ) ,
?
) Turkey - Cezve ) Arabia - Qahwah
) Ethiopia - Kaffa ) Greece - Briki
), ) ), )
), ) ), )
2. (Coffee cherry) ?
.
.
, , , , , .
2 .
3. .
?
(Peaberry) (Triangular bean)
(Whole bean) (Flat bean)
4. (Specialty coffee) ?
.
1974 Erna Knutsen .
.
(Cupping) 100 70 .
5. ?
Brazil Santos No.2 Kenya AA
Indonesia WIB Colombia Supremo
6. (Costa Rica) . .
) S.H.B .
) .
) Tarrazu Antigua .
) .
), ) ), ) ), ) ), )
7. . ?
800m .
.
15-24 .
, .
8. ?
(Patio) .
(Table dry) .
(Machine dry) .
.
9.
(Shading) ?
(Caturra) (Mundo-Novo) (Kent) (Typica)
-
- 116 -
10. (Wet processing) ?
.
(Floater) (Sinker) .
.
16-36 pH 3.8-4.0 .
11. ?
30~40 5 .
.
.
1
.
12. ?
20 , 2500~3000mm
.
1200m .
5 .
30 ,
.
13. (Wet processing) ?
14. (Natural coffee) (Washed coffee) ?
(Natural coffee) .
(Washed coffee) .
(Natural coffee) .
(Washed coffee) (Body) .
15. (Wet processing) ?
(pulping)
(pulping) (fermentation)
(fermentation) (pulping)
16. SCAA (Defect bean) ?
Shell -
Black bean - ,
Withered bean -
Unripe bean -
17. , ?
NY2, NY3, NY4 .
1 30% ,
.
,
.
(Minas Gerais), (Sao Paulo), (Espirito Santo),
(Bahia), (Parana) .
18. , . ?
- - SHG - - G4
- - Supremo - - HB
-
- 117 -
19. ?
SCAA .
, (Defect) .
.
.
20. . ?
) .
) .
) ..
)