ESPRESSO SENSORY

 
Suited For | Consumers  Duration | 4 hours  Course Fees | RM200.00

Suited For | Consumers

Duration | 4 hours

Course Fees | RM200.00

 

The espresso was once an express way of making coffee, but now has grown to be known as the heart of a café. It is the base of the latte, mocha, cappuccino and many more coffee beverages.

In this course, you will learn visual and taste evaluation. You will begin to relate and value your coffee to terms such as acidity, body, after taste and aroma. You will be able to define if an espresso is under or over extracted and taste the difference! At the end of this session you will be capable of discerning good and bad froths and how these drinks are made.

LEARNING OUTCOMES

  • Visual evaluation

  • Taste evaluation

  • Terms such as acidity, body, after taste and aroma.

  • Identify over and under extracted espresso

  • Understand the use of milk and textured milk for drinks such as latte, cappuccino and flat whites.

  • Discerning good and bad froths

  • How milk-based drinks are made


DATES

10 AUGUST
12PM - 4PM
Union Roastery, Citta Mall