1.1 The origin, history and current situation of coffee.mp4+ 1.2.1Coffee Classification.mp4+ 1.2.2 Main coffee production areas and flavor performance.mp4+ 1.3.1 Coffee flavor precursor components.mp4+ 1.3.2 Coffee fruit structure.mp4+ 1.4Primary processing process of green coffee bean.mp4+ 1.5Screening of defective beans .mp4+ 1.6.1Sensory training method of coffee cooked bean.mp4+ 1.6.2Coffee cooked bean quality evaluation method.mp4+ 2.1Introduction, use and maintenance of roasting machine types.mp4+ 2.2.1Basics of coffee roasting and processing (I).mp4+ 2.2.2Coffee roasting and processing basics.mp4+ 2.2.3Coffee bean blending process.mp4+ 2.3Coffee Roasting Chemistry.mp4+ 2.4Roasting of single-origin coffee.mp4+ 2.5 Espresso bean roasting.mp4+ 2.6Roasting and blending of espresso beans.mp4+ 3.1.1 Golden cup extraction theory.mp4+ 3.1.2Appliances, equipment, and raw materials.mp4+ 3.1.3Influencing factors of hand-brewed coffee.mp4+ 3.1.4Common brewing methods for hand-brewed coffee.mp4+ 3.1.5Hand-brewed coffee service and performance technology.mp4+ 3.2Siphon coffee.mp4+ 4.1Espresso equipment, utensils and raw materials.mp4+ 4.2.1 Espresso extraction.mp4+ 4.2.2Frothed milk.mp4+ 4.2.3Coffee latte art.mp4+ 4.3The making of cappuccino.mp4+ 4.4Machiato.mp4+ 4.5Making American Coffee.mp4+ 4.6Moka pot coffee.mp4+ 5.1Creative coffee history, concept, classification.mp4+ 5.2 Creative coffee is commonly used raw materials, equipment and utensils.mp4+ 5.3 Creative coffee creative concept and typical case analysis.mp4+ 6.1Overview of coffee by-product processing.mp4+