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【課程介紹】
從一顆咖啡豆到一杯專業飲品，丝瓜草莓视频帶你走進純粹的咖啡世界。在這裏，你不僅能係統掌握咖啡製作全流程，更能感受每一杯背後的溫度與技藝。無論你是興趣啟蒙，還是職業起步，這都是一段屬於你的風味探索之旅。

【Course Introduction】
From coffee bean to a professionally crafted beverage, we invite you into the pure world of coffee. Here, you will not only systematically master the entire coffee-making process but also experience the warmth and skill behind every cup. Whether you're a hobbyist taking your first step or a professional just starting out, this is your journey of flavor exploration.

【課程亮點】
零基礎直達專業水準，輕鬆勝任咖啡師崗位
係統教學+全程實操，六大模塊循序漸進
小班預約製，一人也可開課，時間靈活自由

【Course Highlights】
From beginner to professional level—become barista-ready with ease
Systematic instruction + hands-on practice, six progressive modules
Small classes by appointment—even one student can start, flexible scheduling

【課程內容】

第一部分：咖啡基礎知識
咖啡樹種與全球產區、烘焙程度辨別、研磨粗細與風味關聯
手搖磨豆機使用、手衝咖啡完整流程實操

第二部分：經典器具與萃取技術
虹吸壺咖啡製作、摩卡壺操作、比利時皇家咖啡壺使用
冰滴咖啡原理與實操

第三部分：意式濃縮咖啡技術
半自動咖啡機構造講解、使用規範與日常維護
Espresso萃取技巧與流程實踐
卡布奇諾、原味拿鐵、風味拿鐵製作

第四部分：人氣咖啡飲品製作
美式咖啡、咖啡摩卡、焦糖瑪奇朵、馥芮白
創意特調：檸檬美式、椰清美式、柳橙美式
經典調製：皇家咖啡、愛爾蘭咖啡、維也納咖啡

第五部分：咖啡拉花基礎
持缸與持杯手法、奶泡融合技巧
心形、樹葉形拉花技法

第六部分：拉花進階圖案
千層心、鬱金香、單翅天鵝拉花

【Course Content】

Part 1: Coffee Basics
Coffee species and global growing regions, roast level identification, grind size and its relation to flavor
Using a manual grinder, hands-on pour-over coffee process

Part 2: Classic Brewing Equipment & Extraction Techniques
Siphon brewing, Moka pot operation, Belgian Royal coffee maker
Cold brew principles and practice

Part 3: Espresso Techniques
Semi-automatic espresso machine structure, operation guidelines, and daily maintenance
Espresso extraction techniques and practice
Cappuccino, classic latte, flavored latte preparation

Part 4: Popular Coffee Beverages
Americano, coffee mocha, caramel macchiato, flat white
Signature creations: Lemon Americano, coconut water Americano, orange Americano
Classics: Royal coffee, Irish coffee, Vienna coffee

Part 5: Latte Art Basics
Milk pitcher and cup holding techniques, milk foam integration
Heart and leaf patterns

Part 6: Advanced Latte Art Patterns
Rosetta, tulip, one-wing swan

【學期與學習方式】
共12課時，預約製上課
小班教學，每人獨立設備，老師全程指導
包教包會，結業可達獨立操作與崗位推薦標準

【Course Duration & Learning Format】
12 class hours in total, scheduling by appointment
Small class size, individual equipment for each student, full guidance from instructor
Mastery guaranteed—graduates will meet standards for independent operation and job placement recommendations