水的科學原理
深入探究水的科學，並了解它如何影響咖啡的風味。從化學和感官兩個層面全面了解水質對咖啡釀造的影響。
如何評價咖啡用水：硬度與總鹼度測試
多款實戰測試練習 ，細節分析不同水質對沖煮的影響及改善方案，學習調校沖煮參數的方法，提升沖煮技巧及建立個人風味配方。
實戰調配：選水與感官測試
使用不同TDS（總溶解固體）值的水，調配自己理想的水質來萃取咖啡。進行感官測試，通過嗅覺和味覺檢驗咖啡的風味變化，確定最適合自己口感的水質。
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