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學(xué)習(xí)內(nèi)容:一、咖啡的禮儀文化和研磨煮制；二、咖啡研磨度的調(diào)節(jié)；三、手沖咖啡的調(diào)制與品嘗；四、花式咖啡設(shè)計(jì)和制作；五、意式咖啡的調(diào)制和品嘗；六、意式拉花咖啡圖案的設(shè)計(jì)和創(chuàng)新；七、如何品咖啡；八、咖啡市場(chǎng)的了解；九、咖啡館服務(wù)及人員培訓(xùn)；十、咖啡館的管理理念和營(yíng)運(yùn)模式；十一、開(kāi)店策劃定位及菜單的制作設(shè)計(jì)；十二、咖啡設(shè)備的使用和維護(hù)；十三、六大基酒的認(rèn)識(shí)和了解；十四、雞尾酒的概述；十五、雞尾酒的調(diào)制要求與方法；十六、雞尾酒的調(diào)制步驟和裝飾物的制作；十七、百種雞尾酒配方的講解；十八、雞尾酒調(diào)制與品嘗；十九、冰沙、奶昔、星冰樂(lè)、果茶的制作與品鑒；二十、流行飲品的創(chuàng)新；二十一、時(shí)尚水果拼盤(pán)的制作；二十二、吧臺(tái)設(shè)置和擺放。

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解讀蘋(píng)果白蘭地apple brandy calvados第五部分

幸運(yùn)的是，年輕一代恰恰擁有這一信念，并在努力向調(diào)酒師推介卡爾瓦多斯，以求打開(kāi)局面——這無(wú)疑對(duì)卡爾瓦多斯的發(fā)展非常有利?？柾叨嗨沽揖坡?lián)盟的另一位成員Jerome Dupont每年釀造六萬(wàn)瓶卡爾瓦多斯，是規(guī)模較大的生產(chǎn)商之一。盡管家族經(jīng)營(yíng)的酒莊創(chuàng)辦于1887年，他卻把目光投向了未來(lái)，而非過(guò)去?！拔覀兊哪繕?biāo)是讓我們的卡爾瓦多斯躋身于*質(zhì)的烈酒之列，它可以在餐后飲用，也可以用于現(xiàn)代調(diào)酒，后者對(duì)烈酒品質(zhì)的要求是極其高的?！盌upont說(shuō)。當(dāng)下酒飲文化的寵兒是小型生產(chǎn)商（從精釀啤酒到葡萄酒釀造，還有像雪莉酒這樣幾乎被遺忘的品類(lèi)）和風(fēng)土感，或許，卡爾瓦多斯終于要步入光明的未來(lái)了。

Fortunately for the ongoing survival of their spirit, the younger generation has this belief – and is looking to bartenders to embrace their brandy and build some momentum. Jerome Dupont, another member of L’Espirit Calvados, produces 60,000 bottles of calvados per year – one of the larger producers. Despite the family-run business starting in 1887, he is looking to the future rather than the past. “Our aim is to see our calvados sitting next to the best spirits, to be drunk as a digestif but also used in modern mixology, where spirits have to be of extremely high uality,” says Dupont. Perhaps with the zeitgeist within liuid culture favouring smaller producers, in everything from craft beer to winemaking, not to mention semi-forgotten categories such as sherry, and a sense of terroir, calvados is due a long-awaited moment in the sun.

武漢調(diào)酒培訓(xùn) 武漢調(diào)酒培訓(xùn)學(xué)校 調(diào)酒培訓(xùn)