ESPRESSO SENSORY

Suited For | Consumers

Duration | 2 hours

Course Fees | RM280.00 (inclusive of 8% SST)

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

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Disclaimer

Please note that your seat will only be confirmed upon full payment. This will need to be made latest by 2 days from the date of class, or your registration will be considered void. All fees paid are non-refundable but may be transferred to another party. Should you need to make any changes to your class dates, you will need to inform Barista Guild Asia at least 2 days prior to commencement of class date. Any last minute postponement or cancellation will be subject to forfeit of deposit paid. By registering, I agree and consent to the collection, use and disclosure of my personal data by BARISTA GUILD ASIA SDN BHD (BGA) in accordance with the terms of the Personal Data Protection Act 2010 and its regulations. I hereby consent to be contacted by BGA in the future for other marketing purposes which includes receiving marketing materials from BGA. This consent shall be valid until and unless revoked by me in writing or by BGA serving a notice to me in writing.

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ESPRESSO SENSORY

ARE YOU INTERESTED?

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