What will I learn through this course ?
Basic history with the coffee and their origins
Basic knowledge on how coffee plantation works
Understand the whole progress on Seed to Cup
Basic on knowing how to buy / taste coffee base on preference
Basic theory of how coffee deal with self life
Introduction on brewing espresso coffee
Basic step-by-step guide on espresso extraction & brewing recipe 101
Getting your milk shinier & great foam when foaming
Basic on cupping a coffee and improve flavor description
Describe better with taste description for espresso
When I am sharing my coffee knowledge, I was sharing my whole life story too. If you're coming with me and see my coffee journey through my eyes, you will DISCOVER a whole lot more than what you seen to know. I am grateful to be known as award winning Barista that humbly has notable titles including Fushan Cup International Barista Championship, FHAchallenges of Barista Asia, ILLY latte art throwdown and so much more.
I have teached and coached for years in both Malaysia and United Arab Emirates as an authorized SCA (Specialty Coffee Association) Trainer, also certified more than 100 students in less than 2 year. Other than that, I hosted barista training not only one-to-one basis but also in group; my protocol is to guide them. with my master barista skills with professionalism and this, also as one of the reasons why I am recognizable as one of the main coffee trainers in the field.
Why introduction to coffee? This lecture will mainly focus a lot on important facts for coffee. These fundamentals on coffee are important; from how a cup of coffee is being transformed by many factors. My goal and objective is petty simple for a learner. I always aim to given a short, easy-to-understand theory to make you to only learn coffee but also ENJOYcoffee.
Through this 1hr 38min of session, you will understand 4-3-2-1 theory, and if you do not understand what I meant, it is for YOU to join this course with me. Additionally, coffee is an amazing beverage for many coffee drinkers as they have different taste profiles, just like every individual has different personalities, they call it as genes but in coffee, we will relate with processing. How interesting is that ? Also, I will share some useful barista skill that could encourage new barista to improve their technical skills and knowledge on espresso extraction. Experienced barista is welcomed too to refresh your knowledge and to ensure your extractions could bring to another new understanding.
Don't just make a cup of coffee, but make every cup of good coffee, even better. If you hesitate to learn with me, you'll always hesitate to make a Better cup if coffee. Sit back, relax and get your knowledge game better, with me , though here.
Thank you
