Venue: INTI School of Hospitality Subang
Date: 22 July 2017, Saturday
The enthusiastic students arrived, looking forward to an interesting session. The workshop kick-started with a slide presentation on the history of coffee and specific coffee beans namely, Arabica and Robusta. The presenter also spoke passionately about the perfect balance of acidity and bitterness (the sweet spot) of coffee. Not long after, we were treated to a coffee-tasting session which was specially brewed by the coffee master himself, who has 20 years of experience.
The aroma of freshly brewed coffee filled the air, and we did not wait long to satisfy our taste buds. We savoured espresso, latte, mocha, long black etc. Most of us scrunched our faces in protest at the overly bitter espresso while mocha stood out as the favourite among us. Perhaps it was the sheer joy of having the sweet and dark liquid filling our throats that did the magic? The fun for us began when the hands-on coffee-brewing session started. We pulled shots; picked up techniques on steaming milk to perfection and practised the skill of producing bubble-free coffee. It was fun creating coffee art using caramel and a cocoa flavoured sauce. The coffee looked very inviting, and we downed it without hesitation!
The coffee art workshop was definitely an eye opener. Coffee experts nor baristas we are not, but we sure learnt a thing or two about coffee today!
Reported by Sara Lee, Y11 HUA