The aim of this course is to provide students with knowledge of the historical development of coffee, different types of coffee, coffee production processes and global coffee culture; and to offer practical experience in preparing espresso-based drinks, using coffee equipment, milk frothing techniques and basic barista skills.

This course covers the historical development of coffee, global coffee culture, types of coffee beans, cultivation and production processes, roasting and grinding techniques, espresso-based coffee preparation methods, milk frothing and basic latte art techniques, as well as cold brew preparation techniques. During the course, students will gain theoretical knowledge and practical skills in the use of espresso machines and coffee equipment, the preparation of hot and cold coffee recipes, cold brew production, third-wave brewing methods (V60, Chemex, French Press, Aeropress), coffee service standards, hygiene regulations and customer experience management. They also gain insight into coffee business management, the requirements of the barista profession, and current trends in the industry.