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.
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
12PM - 4PM
Union Roastery, Citta Mall