A nice quiet place to chill out with adequate seatings. The area to order:
Does this ordering system look familiar?
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.
The many things that are set up for our eyes and taste buds to absorb:
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:
Also, some Affogato:
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:
First wetting the paper and rinsing it off before putting in the coffee powder on top:
Then slowly let the hot water sink in and continue on after. Bubbles coming forth showing the degassing of the coffee:
Once it's done, it's good to go and ready to drink!
Next method shown involves the siphon method. Filling with water:
Stir as water is siphon up:
And there you have it. The siphon method of coffee. Looks like a science experiment.
After attending this coffee workshop, it gets a little harder to drink coffee at the local coffee shop and even harder to drink coffee from the pantry even though I already know the fact before that it's not fresh coffee and I'm mostly drinking sugar water but somehow it seems to have left a bigger impression on me than before.
Well, I can't have fresh coffee always. I guess, it'll take some time till I'm back with my normal habits.