JWC ACADEMY

Coffee Guides
咖啡指南

从手冲、意式、拉花到豆种与品鉴，29 篇中英双语咖啡指南，由 2017 世界咖啡师全球 Top 10、三届大马拉花冠军 Lucas Eng 亲自撰写。点左下角切换中 / EN。29 bilingual coffee guides covering pour-over, espresso, latte art, beans and tasting, written by Lucas Eng, 2017 World Barista Top 10 and 3-time Malaysia Latte Art Champion. Tap 中 / EN at bottom-left.

咖啡入门 · 豆种烘焙

Coffee 101 · Beans & Roast
阿拉比卡 vs 罗布斯塔
阿拉比卡 vs 罗布斯塔两大咖啡种怎么分、怎么选Two Coffee Species, How to Tell and Choose
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烘焙度入门
烘焙度入门浅中深烘怎么分、咖啡因迷思一次讲清Light, Medium, Dark: How to Tell
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处理法
处理法日晒、水洗、蜜处理怎么分、风味差在哪Processing: How They Differ, and in Flavour
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产区、海拔与特殊发酵
产区、海拔与特殊发酵一杯咖啡的风味从哪来Where a Coffee’s Flavour Comes From
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Kopi vs 精品咖啡
Kopi vs 精品咖啡南洋 kopi 与 specialty 差在哪、怎么点Nanyang Kopi and Specialty: Two Worlds
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手冲 · Pour-Over

Pour-Over
手冲器材避坑
手冲器材避坑磨豆机最重要、钱该怎么花Spend Your Money on the Grinder
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闷蒸是什么、为什么手冲要先闷蒸
闷蒸是什么、为什么手冲要先闷蒸Why Pour-Over Starts With a Bloom
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手冲又酸又苦怎么调？
手冲又酸又苦怎么调？诊断表 + V60 黄金参数Why Is My Pour-Over Sour and Bitter?
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手冲粉水比与 V60 分段注水
手冲粉水比与 V60 分段注水从 1:15 到完整配方Coffee-to-Water Ratio & V60 Pulse Pouring
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研磨 × 水温 × 时间
研磨 × 水温 × 时间手冲萃取的三大变量与 Dial-in 循环Grind × Temperature × Time: The Three Levers
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滤杯对比
滤杯对比V60、Kalita、Origami、聪明杯怎么选Which Pour-Over Dripper to Choose
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手冲越冲越慢、闷苦？
手冲越冲越慢、闷苦？滤纸流速与细粉堵塞全解Slower and Bitter Every Time? Here’s the Fix
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粉水比速查表
粉水比速查表水量怎么算、1:15/1:16/1:17 一眼查Water at a Glance
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冰手冲 Flash Brew
冰手冲 Flash Brew热萃冲冰，3 分钟一杯明亮冰咖啡Flash Brew: Iced Pour-Over in 3 Minutes
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意式浓缩 · Espresso

Espresso
Espresso 与 Crema 解密
Espresso 与 Crema 解密黄金参数、crema 怎么来Espresso & Crema Explained
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通道效应与布粉（WDT）
通道效应与布粉（WDT）均匀萃取的关键动作Channeling & WDT Distribution
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不同烘焙度的萃取调整
不同烘焙度的萃取调整浅烘、中烘、深烘怎么冲Adjusting Extraction by Roast Level
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客诉风味微调
客诉风味微调espresso 太酸、太苦、太水怎么调Dialing In: Sour, Bitter, Watery
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意式奶咖菜单
意式奶咖菜单Latte、Cappuccino、Flat White 到底差在哪Latte, Cappuccino, Flat White: What’s the Difference
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萃取率与 TDS
萃取率与 TDS折光仪、黄金区间与 EY 公式全解Read a Cup by Two Numbers
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拉花 · Latte Art

Latte Art
拉花三要素
拉花三要素流速、高度、摆动怎么控制Flow, Height, Wiggle
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拉花从心形到叶子
拉花从心形到叶子分步图解 + 三大控制Latte Art from Heart to Rosetta
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进阶拉花
进阶拉花郁金香、天鹅、压纹的手法与堆叠逻辑Tulip, Swan & Etching: The Stacking Logic
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拉花断线、发虚、下沉？
拉花断线、发虚、下沉？一张诊断表逐一排错Latte Art Faded, Broken or Sinking? A Diagnostic Guide
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植物奶怎么打出绵密奶泡？
植物奶怎么打出绵密奶泡？选对「Barista」版是关键How to Froth Plant Milk for Latte Art
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品鉴与养豆

Tasting & Storage
养豆与保存
养豆与保存咖啡豆什么时候喝最好、怎么存不走味When to Drink Your Beans, and How to Store Them
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咖啡风味轮与品尝入门
咖啡风味轮与品尝入门怎么喝出味道、本地水果当参照How to Actually Taste Your Coffee
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在家杯测 Cupping
在家杯测 Cupping一支勺子对比几支豆的完整步骤One Spoon, Compare Several Beans
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职涯 · Barista

Barista Career
从爱好者到专业咖啡师
从爱好者到专业咖啡师职涯路线、三道坎与 SCA 认证From Hobbyist to Professional Barista
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想动手学，而不只是看？Want to brew it, not just read it?

JWC Academy 提供从体验课到全日制的咖啡课程，Kajang 与 JB 校区。From taster sessions to full-time programmes, at our Kajang and JB campuses.

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