The class covers the following content:
- The Coffee Cherry – detailing the differences between Arabica and Robusta species and an introduction to Specialty Coffee
- Coffee Producing Regions – highlighting how terroir and processing methods play an important role in the flavour differences of major coffee producing countries
- Roast Profiles – understanding how different roast levels affect flavour and aroma.
Objective |
Attendees will understand and value Specialty Coffee as a quality-focused product, and will be able to distinguish Specialty Coffee from Commodity Coffee. |
Duration |
1.5 hours |
Prerequisite |
N.A. |
Location |
Blk 52 Chin Swee Road, #03-71, S160052 |
Class Size |
1 to 8 pax |
Cost Per Person |
S$50 |