TÜRKÇE
ENGLISH
Information
| Code | SD0651 |
| Name | Coffee Culture |
| Term | 2024-2025 Academic Year |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Sema Nur TECİMEN |
Course Goal / Objective
To examine the history and culture of coffee, which has a significant consumption volume in the world, and its journey from the production stage to the consumer's table.
Course Content
This course covers the definition of coffee, anatomy of the coffee fruit, coffee types and coffee growing regions in the world, coffee collection methods, classification of coffee types, processing techniques, introduction of roasting machines, roasting process, mill types and grinding, espresso and espresso based products, brewing techniques, tasting (cupping).
Course Precondition
Resources
Cenk Girginol - Kahve: Topraktan Fincana Cenk Girginol - Ahde Vefa: Bir Türk Kahvesi Hikayesi Hiroshi Sawada - The Barista Book Jonathan Morris - Çekirdekten Fincana Kahve Jonathan Morris - The World Atlas of Coffee Jonathan Morris - How to Make the Best Coffee
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describe the general characteristics of coffee plants, beans and species. |
| LO02 | Classifies coffee mill types and coffee grinding techniques. |
| LO03 | Describes the production stages of coffee. |
| LO04 | List espresso based products. |
| LO05 | Distinguish the parts of the coffee fruit. |
| LO06 | Classifies the family of coffee species. |
| LO07 | Explains the subtleties of coffee roasting with examples. |
| LO08 | Explains the stages of grinding coffee. |
| LO09 | Compare the differences between coffee trends. |
| LO10 | Explains coffee brewing techniques with examples. |
| LO11 | Outlines the coffee cultures of communities. |
| LO12 | Performs coffee tasting (cupping). |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Description of coffee and anatomy of the coffee fruit | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 2 | Coffee types, coffee growing regions and their characteristics | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 3 | Coffee bean production, coffee bean collection methods and classification | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 4 | Coffee processing methods, defects in coffee, decaffeination techniques, preservation techniques | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 5 | Coffee roasting techniques and profiling | Reading the lecture notes and related chapters in the recommended resources, watching videos on the subject | Öğretim Yöntemleri: Anlatım |
| 6 | Types of coffee grinders and coffee grinding techniques | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 7 | Espresso, espresso machines (calibration, dosing, tamping), espresso protocol | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Reading the lecture notes and related chapters in the recommended resources | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Milk, chemical structure of milk, alternative milk types, milk heating techniques | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 10 | Espresso and espresso-based products | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The subtleties of coffee brewing | Reading the lecture notes and related chapters in the recommended resources, watching videos on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Coffee brewing techniques | Reading the lecture notes and related chapters in the recommended resources, watching videos on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 13 | Coffee trends | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 14 | Coffee trends | Reading the lecture notes and related chapters in the recommended resources | Öğretim Yöntemleri: Anlatım |
| 15 | Kahve tadım (cupping) | Reading the lecture notes and related chapters in the recommended resources, watching videos on the subject | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 16 | Term Exams | Reading the lecture notes and related chapters in the recommended resources | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading the lecture notes and related chapters in the recommended resources | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 72 | ||
| Total Workload / 25 (h) | 2,88 | ||
| ECTS | 3 ECTS | ||