{"product_id":"sca-csp-brewing-coffee-course-english-japanese-mandarin-cantonese","title":"私人 SCA CSP 冲煮咖啡课程(1:1 或 1:2)- 英语 \/ 日语 \/ 普通话 \/ 粤语","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e私人形式:\u003cspan class=\"s1\"\u003e 课程以一对一私人形式进行,\u003c\/span\u003e并可依您方便的时间安排\u003cspan class=\"s1\"\u003e。\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasse Coffee Roastery SCA 冲煮课程:基础级\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e在 Tasse Coffee Roastery 的基础级课程中,一同潜入咖啡冲煮的世界。本课程专为初学者设计,涵盖冲煮高品质咖啡所需的核心技巧。您将探索阿拉比卡与罗布斯塔豆之间引人入胜的差异,了解各种处理法对风味的影响,并认识冲煮时水粉比例的重要性。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e课程亮点:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e探索不同咖啡处理技术所造就的独特风味特征。\u003c\/li\u003e\n\u003cli\u003e掌握研磨粗细的基本概念及其对风味的影响。\u003c\/li\u003e\n\u003cli\u003e探讨萃取时间对成品风味的影响。\u003c\/li\u003e\n\u003cli\u003e无需任何先修条件。\u003c\/li\u003e\n\u003cli\u003e通过笔试与实操考试后,即可获颁 SCA 证书。\u003c\/li\u003e\n\u003cli\u003e课程时长:1天课程(平日与周末均可预约)。\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasse Coffee Roastery SCA 冲煮课程:中级\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e通过聚焦于咖啡萃取化学的中级课程,提升您的冲煮技巧。本单元专为希望借由科学量测与更深入的咖啡器材管理,精进专业能力的学员量身打造。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e课程亮点:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e咖啡磨豆机的基础知识。\u003c\/li\u003e\n\u003cli\u003e有效管理与保养咖啡机及磨豆机。\u003c\/li\u003e\n\u003cli\u003e分析研磨粗细与萃取程度之间的关系。\u003c\/li\u003e\n\u003cli\u003e研究烘焙度对冲煮的影响。\u003c\/li\u003e\n\u003cli\u003e运用冲煮控制图表(Brewing Control Chart)深入探讨冲煮浓度与水粉比例。\u003c\/li\u003e\n\u003cli\u003e先修条件:已完成基础级课程。\u003c\/li\u003e\n\u003cli\u003e通过笔试与实操考试后,即可获颁 SCA 证书。\u003c\/li\u003e\n\u003cli\u003e课程时长:1天课程(平日与周末均可预约)。\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTasse Coffee Roastery SCA 冲煮课程:专业级\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e通过专业级课程,精通咖啡冲煮的艺术。这个进阶单元专为希望以专家级技巧与工具臻于完美冲煮,并彻底掌握冲煮控制图表(Brewing Control Chart),以达到理想风味平衡与浓度的学员而设。\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e课程亮点:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e依烘焙曲线而定的进阶冲煮技巧。\u003c\/li\u003e\n\u003cli\u003e理解 By-Pass(分流加水)的概念及其应用。\u003c\/li\u003e\n\u003cli\u003e深入钻研以研磨粗细为基础的咖啡感官评鉴。\u003c\/li\u003e\n\u003cli\u003e研究温度对萃取的影响,以及储存过程中酸度(pH)的变化。\u003c\/li\u003e\n\u003cli\u003e探索咖啡中脂肪酸与有机酸的复杂性。\u003c\/li\u003e\n\u003cli\u003e了解水质(TDS)在咖啡冲煮中的重要性。\u003c\/li\u003e\n\u003cli\u003e先修条件:已完成中级课程。\u003c\/li\u003e\n\u003cli\u003e通过笔试与实操考试后,即可获颁 SCA 证书。\u003c\/li\u003e\n\u003cli\u003e课程时长:2天课程\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*此价格不含 SCA 报名费,报名费为 $50usd。 \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Tasse Coffee Roastery","offers":[{"title":"Foundation \/ English \/ Contact Us for schedule confirmation","offer_id":47155533480219,"sku":"","price":77000.0,"currency_code":"JPY","in_stock":true},{"title":"Foundation \/ Japanese \/ Contact Us for schedule 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