For most people, coffee is what refreshes them and helps them kick off their day to a good start. If you are a serious coffee drinker, and you want to learn how to prepare, taste and appreciate a good cup of coffee, you should begin your journey of coffee appreciation by first arming yourself with the knowledge of the history of coffee from a Singapore coffee appreciation workshop. A unique coffee appreciation workshop will be your perfect introduction to the art of coffee making and taste-bud training.
The coffee appreciation workshop in Singapore will enable you to discover the world of coffee beans and gain insights to coffee tasting. Typically, the coffee appreciation workshop covers basic theories of how beans are harvested, roasted and the different methods of coffee brewing. The different brewing methods will produce a different kind of extraction and hence a dissimilar strength in body and clarity in the taste. Even if the same kind of bean has been used, the extraction method would also create a different taste profile.
A coffee appreciation workshop ( for taste-bud training or cupping) is a great way to test your taste buds and learn how to properly judge a cup of coffee from fragrance, aroma, acidity, body and finish/balance.
When attending a coffee appreciation workshop in Singapore, the general way to analyse the taste profile of a coffee is to identify the body, acidity, finish/balance and aroma.
The 4 basic of coffee tasting:
1) Body - this describes the weight and texture of the coffee. How does the coffee feel in your mouth and your tongue? Is it heavy, thick, smooth, creamy, buttery, medium, light or watery?
2) Acidity - this is what common crowd usually describe as sour, but in coffee, we are using the word acidity
3) Finish/balance - also known as after- taste. Flavour and sensation lingering in our mouth and throat after the coffee is swallowed. You might find some coffee leave a strong after-taste in your throat and some don’t.
4) Flavor/aroma - this is an aspect of the pleasantness of the coffee when you smell the surrounding
There is a whole variation of taste profile for every average human taste-buds. It is understandable since the good-bad of a coffee is very much dependent on individual preferences. After all, appreciation of coffee is not that complicated. Get great beans and brew it right, then enjoy your time. Most important of all, participants now have a different perception of coffee, a knowledge learnt from the coffee appreciation workshop.
