COFFEE WORKSHOP | CUPPING & APPRECIATION @ BIG THREE ACADEMY, PUCHONG

Do you know does coffee cherry smells like? It’s akin to Jasmine fragrance! (=

It’s been ages since my last chapter on coffee appreciation classes where I could brush up my understanding pertaining to coffee cherries, both theoretically as well as practically.

Hence, it’s only natural that I jumped at the hands-on opportunity again upon learning there will be a coffee workshops conduct at Big Three Coffee, so that I could relearn and relive back that wonderful experience.

The enlightening coffee session was conducted by the esteemed Low Shiann Yuan, a member of Specialty Coffee Association of Europe (SCAE) as Coffee Diploma holder and also a certified Master Instructor for Deepure Pu-erh Tea. Wow! That’s certainly an eccentric combination that worth discovering soon.

                                                                             

Low Shiann Yuan also founded Big Three Academy in 2014 which serves as a professional academy centre that provides beverages training and specializes in creatively turning ideas into realities. Been under the limelight after being the first Malaysian to be qualified as a Q Robusta and Q Arabica Coffee Grader from the Coffee Quality Institute (CQI) besides a featured column in Business Circle Magazine.

 

The workshop kick-started first some theory part, before we proceed to cupping session and latte art pouring thereafter.

Some basic tips on how to differentiate these seemingly similar beans to your visual.

The Arabica (Ethiopia), being the crème de la crème, has a shiny surface, berry, caramel taste and of a high density, while the ashy and smoky Robusta (Vietnam) is much rounder with lower density and Liberica (Johor) beans are longer with wrinkles that hit your sense with tropical fruit notes like the jackfruit.

 

Soon cupping session ensued. The gist of the day is Aroma and Flavour equilibrium results in the perfect taste of coffee. The hands-on session involves with 3 categories, namely Dry Fragrance (fresh smell after coffee beans just grinded), Wet Aroma (coffee smell after water is added) and Coffee Flavour where  combinative taste and aroma takes place. Arabica comes with a sour finish, Robust is tad longer lingering taste and as for Liberica, it leaves behind a stronger and dry aftertaste.

We were then introduced to 2 different types of coffee machines and that’s where we learnt that a coffee freshly brewed from a manual machine produces a much more aromatic and deeper- bodied of cup of joe.

 

The ideal brew was of reasonably fine grinded coffee beans using the manual machine to achieve that desired state of sweet-sour balance. Simply put it, the more manually extracted coffee, the sweeter it is and the finer grinded coffee, the better quality it possesses. Of course, the latter type certainly requires certain set of skills in order to extract an all-rounded coffee.

What about some Stevia leaf for some added natural sweetness? (=

 

It was definitely one afternoon well-spent with the coffee maestro himself, guiding us interactively throughout the coffee cupping session and sharing his invaluable experience throughout his barista journey.

Remember to check out Big Three Coffee soon and stay updated on their social media on Facebook or Instagram for their latest events and happenings!

Cheers for now and follow us at Carpe Diem for more ‘food-ful’ discoveries! ❤ℒℴѵℯ❤

 

 

Address: 7-G, Jalan Puteri 2/2C, Bandar Puteri, 47100 Puchong, Selangor

Contact: +603- 8066 5733

Facebook: https://www.facebook.com/bigthreecoffee/

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