Duration |
4 - 4.5 hours |
Prerequisite |
N.A. |
Location |
Blk 52 Chin Swee Road, #03-71, S160052 |
Class Size |
1 to 8 pax |
Cost Per Person |
S$200 |
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.
This is the starting course for the majority of learners, regardless of their skill level, however, it is by no means a basic coffee course. In this workshop you will cover some meaty content as well as a building your practical skills in the hands on activities, making it perfect for new baristas, home enthusiasts or experienced baristas looking to develop their theory or keep up-to-date with detailed industry information.
The class covers the following content:
- Espresso Preparation Techniques – a skill-building session to develop great techniques for dosing, distributing and tamping
- Quality Evaluation Training – adjustments to brewing parameters based on visual cues and sensory evaluation
- Espresso Beverages – interpreting the coffee menu
- Milk Frothing – identify ideal milk temperature, apply proper positioning and milk frothing techniques and introduction to free-pouring