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.
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Objective |
Attendees will understand and value Specialty Coffee as a quality-focused product, and will be able to distinguish Specialty Coffee from Commodity Coffee. |
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Duration |
1.5 hours |
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Prerequisite |
N.A. |
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Location |
Blk 52 Chin Swee Road, #03-71, S160052 |
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Class Size |
1 to 8 pax |
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Cost Per Person |
S$50 |