¡º·Î½ºÆà ũ·¡ÇÁÆ®(Roasting Craft)¡»´Â Ä¿ÇÇÀÎµé »çÀÌ¿¡ ¡®¿ì¸®¿¤(Uriel)'À̶ó´Â ´Ð³×ÀÓÀ¸·Î Àß ¾Ë·ÁÁø À¯½Â±Ç ·Î½ºÅÍ°¡ ´Ù³â°£ ½×¾Æ¿Â ·Î½ºÆà °æÇè°ú µ¥ÀÌÅ͸¦ Åä´ë·Î ÀÚ½ÅÀÇ ³ëÇϿ츦 ¿«Àº Ã¥ÀÌ´Ù.ÀÌ Ã¥Àº Å©°Ô »ýµÎ, ÇÁ·Î¼¼½Ì, Ç°ÁúÆò°¡, ºí·£µù, ·Î½ºÆÃÀ¸·Î Ä«Å×°í¸®¸¦ ³ª´² ÇÁ·ÎÆä¼Å³Î ·Î½ºÅÍ·Î ÇÑ ´Ü°è ¼ºÀåÇÏ´Â µ¥ ÇÊ¿äÇÑ Ç׸ñÀÌ ¹«¾ùÀÎÁö ÀÚ¼¼È÷ »ìÆìºÃ´Ù. °¢ ÆÄÆ®¿¡ ÇØ´çµÇ´Â ±âº» Áö½ÄÀº ¹°·Ð, ±×µ¿¾È ÀúÀÚ°¡ ¼öÂ÷·Ê ÁøÇàÇÑ Å×½ºÆ® °á°ú¸¦ Åä´ë·Î »ó¼¼ÇÑ ³»¿ëÀ» ´Ù·ç¸ç °´°ü¼º°ú ´Ù¾ç¼ºÀ» ´õÇß´Ù.
Prologue ÇÁ·Ñ·Î±×
Part 1 - GREEN BEAN »ýµÎ
1 Variety Ç°Á¾
2 Season »ý»ê½Ã±â
3 Color »ö»ó
4 Moisture ¼öºÐ
5 Density ¹Ðµµ
6 Size Å©±â
Part 2 - PROCESS ÇÁ·Î¼¼½º
1 Types of Process ÇÁ·Î¼¼½ºÀÇ À¯Çü
2 Natural Process ³»Ãß·² ÇÁ·Î¼¼½º
3 Washed Process ¿ö½Ãµå ÇÁ·Î¼¼½º
4 Comparative Analysis ºñ±³ ºÐ¼®
Part 3 - ROASTING ·Î½ºÆÃ
1 What is Roasting ·Î½ºÆÃÀ̶õ ¹«¾ùÀΰ¡
2 Heat Transmission and Physical&Chemical Reaction ¿Àü´Þ°ú ¹°¸®Àû&ÈÇÐÀû ¹ÝÀÀ
3 Flavor and Aroma Ç÷¹À̹ö¿Í ¾Æ·Î¸¶
4 Roasting Process ·Î½ºÆà ÇÁ·Î¼¼½º
5 Roasting Level ·Î½ºÆà ·¹º§
6 Roasting Profile ·Î½ºÆà ÇÁ·ÎÆÄÀÏ
7 Sample Roasting and Production »ùÇà ·Î½ºÆðú ÇÁ·Î´ö¼Ç ·Î½ºÆÃ
8 Roasting Defect ·Î½ºÆà µðÆåÆ®
Part 4 - BLENDING ºí·£µù
1 Blending Method ºí·£µù ¹æ¹ý
2 Green Bean Selection »ýµÎ ¼±Á¤
3 Blending Trend ºí·£µù Æ®·»µå
Part 5 - QUALITY CONTROL Ç°ÁúÆò°¡
1 Evaluation Items Æò°¡Ç׸ñ
2 Extraction and TDS ÃßÃâ°ú ³óµµ
3 Cup Tasting ÄÅ Å×À̽ºÆÃ
4 Cupping Ä¿ÇÎ
Epilogue ¿¡Çʷα×