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Duration |
4 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 4 pax |
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Cost Per Person |
S$220 |
An excellent starter kit for home enthusiasts and new baristas who are looking to journey through the world of Specialty Coffee and embark on the Bean-to-Cup experience. You will be exposed to what goes into crafting the perfect cup of coffee, providing a comprehensive overview of how coffee is grown and processed, and the factors to a coffee’s unique, diverse and complex flavour characteristics.
This 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.
The class contains the following content:
- Palette Awareness – ranking coffee attributes, engaging in blind sample assessments and making references to the Flavour Wheel
- Olfactory Training – using the SCA Scentone T100 aroma kit to introduce you to the aromas commonly present in coffee
- Coffee Cupping – utilise gustatory, olfactory, tactile and visual cues to conduct coffee sensory analysis using the Sustainable Coffee Institute (SCI) Cupping Form