I joined a
Coffee Tasting and Latte Art Workshop at
Pregio Cafe last November. The workshop was conducted in Mandarin and English by Mr. Chester Tam, who is a Coffee Instructor and cafe owner from Hong Kong. First, he taught us how to recognise the characteristics of a few selected Single Origin Coffee Beans: The Brazil, Colombia, Ethiopia Yirgacheffe and Ethiopia Sidamo. Then, followed by Italian Coffee tasting, and finally, the theory and hands-on session of Latte Art.
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| This is how you can recognize a good coffee: Every coffee bean is in their best form when it is roasted within a week or two and, the moment just grounded before use. It's fun to guess how would be the taste of the coffee from the aroma of the grounded coffee too! |
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| Everyone get a small cup to sample the characteristic of these coffee beans |
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| Waiting for my cup of Colombia, which is sour and light, suitable to drink after a heavy meal! |
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| Italian Espresso, by the Espresso Machine |
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| Look at the brown color crema, thats the magic of Italian Coffee or Espresso |
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| Mr Chester was showing us the different between a Cappuccino Mug and a Latte Cup. I still don't get it HAHA! |
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| Coffee, or me? (No tea here) |
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| Hardworking student HAHA |
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| My first experience of Latte Art, under Chester's supervision, this is what I made! Heart Shape! |
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| Not bad right? |
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| Our group |
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| Coffee Bean for sale |
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| Me and the Cafe owners: Janice & Chester |
Post-workshop dilemma: Why Starbucks' Cappuccino always filled with thick milk foam? Why some of the cups the barista make it so hot that it might cause burn?
The answer is obvious =)
1 comment:
What is the answer? huhuhuh
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