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2012-10-13
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My virgin visit to Subang Avenue was to Chilla Cup to attend the Coffee Appreciation Session that has been set up:A nice quiet place to chill out with adequate seatings. The area to orderoes this ordering system look familiar?Tony Tang from School of Coffee was the invited trainer for this Coffee Appreciation Session. He's the owner of School of Coffee in Singapore Polytechnic and is a consultant for cafes and restaurants throughout Malaysia and Singapore on coffees. He is also the Regional Bari
A nice quiet place to chill out with adequate seatings. The area to order:
Does this ordering system look familiar?
Tony Tang from School of Coffee was the invited trainer for this Coffee Appreciation Session.
He's the owner of School of Coffee in Singapore Polytechnic and is a consultant for cafes and restaurants throughout Malaysia and Singapore on coffees. He is also the Regional Barista competition judge which makes it all the more credible, doesn't it?Together with his assistant that he brought along, Li Hebin, they're awaiting and are eager to educate us on the intricacies of coffee.
It started on the introduction to coffee, detailing on the lifespan of coffee beans which is about only 14 days while coffee beans that's ground only last about 5 minutes of freshness, samples of defective coffee beans were passed around for us to have a look
After a taste testing on chewing raw coffee beans to know the freshness, we finally get to taste some coffee. Goodies!
Started off with a small cup of Espresso, a really strong taste to it (that keeps me awake). What's interesting is that the coffee taste should linger in your mouth after consuming where the flavors just bursts out as you speak.
Next came the cup of Latte that was served with some art work:
Creamy and deliciously good.There's also a cup of Piccolo Latte served which is actually not available in Chilla Cup:
My 1st time tasting Piccolo Latte. Never had it before. It's basically a mixture of Espresso and Latte, in other words, a milky, creamy Espresso.Also, some Affogato:
Basically, Espresso with ice-cream to me. LOL.So then came the show of brewing method. It actually also involves the sound of brewing but don't ask me about it, I wouldn't know how to differentiate it, haha.
So 1st method shown to us is the paper sieve method which I remember doing this and drinking cups of coffee with this method a long long time ago during my school days.
(For full review, head to http://www.ktheblogger.com/2012/09/coffee-appreciation-session-with-chilla.html)
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