{"id":8992,"date":"2024-12-03T06:28:27","date_gmt":"2024-12-02T22:28:27","guid":{"rendered":"https:\/\/www.oddevencoffeestudio.com\/coffee-courses"},"modified":"2026-03-31T00:13:19","modified_gmt":"2026-03-30T16:13:19","slug":"coffee-courses","status":"publish","type":"page","link":"https:\/\/www.oddevencoffeestudio.com\/en\/coffee-courses","title":{"rendered":"Coffee Courses"},"content":{"rendered":"\t\t
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From ODD EVEN To Barista\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Through structured courses, we share the philosophy and knowledge of specialty coffee,
providing comprehensive training to aspiring Barista.
With guided instruction, students can shorten their learning curve
and effectively pass on accurate knowledge to all coffee enthusiasts.<\/p>

Professional skills are divided into theoretical analysis and practical application,
enabling specialty coffee to be practiced more professionally across various fields. <\/p>

With a team of internationally certified instructors (SCA, CQI),
we provide complete teaching services covering everything from origin, processing, roasting, cupping, procurement, and brewing, to business management.<\/p>

Courses are tailored to different levels based on student needs,
including: Home Brewing, Commercial Training, and Advanced Courses.
If you\u2019d like to know more about course content and details,
feel free to contact us \u2014 we\u2019ll get back to you as soon as possible!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Coffee Course Content<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Analysis of different brewing equipment
Principles and analysis of hand-drip extraction
Material analysis of variables affecting extraction
Combinations of extraction variables
Brewing adjustments for different bean conditions
Customized brewing plans and sensory evaluation tuning <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Espresso Fundamentals
Understanding espresso
Logic behind espresso extraction
Sensory scale for evaluating extraction
Introduction and operation of espresso equipment
Guidance on dosing and tamping
Practical training in flavor calibration of espresso<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Coffee Roasting Basics
Introduction to green coffee beans
Fundamentals of roasting principles
Overview of chemical reactions during roasting
Tasting experience of different roast levels
Introduction to roaster machine structure and components
Hands-on roasting practice<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Sensory Logic and Analysis
Using the Coffee Flavor Wheel and aroma kits
Identifying the five basic tastes and discovering sweetness
Listing and distinguishing various flavor profiles
Linking flavor notes to real food references
Evaluating different primary flavor tones
Understanding flavor differences by coffee origin and processing methods<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Latte Art
Essential conditions for creating latte art
How to produce silky, microfoam milk
Fundamental principles of latte art design
Choosing and adapting pour paths
Analyzing success and failure in latte art
Hands-on practice and basic training<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Signature Beverages
Basic techniques and formulation principles
Ingredient studies and flavor design
Practical applications of non-alcoholic beverages
Advanced mixing techniques
Innovative beverage creation
Signature drink R&D (additional fees apply)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Course Consultation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\"\"<\/figure>

Phone<\/h3>

04-2329-7660<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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LINE<\/h3>

line ID: @423jhkzs<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\"\"<\/figure>

EMAIL<\/h3>

oddevenstudio@gmail.com<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

From ODD EVEN To Barista Through structured courses, we share the philosophy and knowledge of specialty coffee,providing comprehensive training to aspiring Barista.With guided instruction, students can shorten their learning curveand effectively pass on accurate knowledge to all coffee enthusiasts. Professional skills are divided into theoretical analysis and practical application,enabling specialty coffee to be practiced more professionally across various fields. With a team of internationally certified instructors (SCA, CQI),we provide complete teaching services covering everything from origin, processing, roasting, cupping, procurement, and brewing, to business management. Courses are tailored to different levels based on student needs,including: Home Brewing, Commercial Training, and…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-8992","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/pages\/8992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/comments?post=8992"}],"version-history":[{"count":7,"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/pages\/8992\/revisions"}],"predecessor-version":[{"id":9769,"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/pages\/8992\/revisions\/9769"}],"wp:attachment":[{"href":"https:\/\/www.oddevencoffeestudio.com\/en\/wp-json\/wp\/v2\/media?parent=8992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}