Attended a barista course at Smitten last Tuesday after work with my sis, WY and our bosses and we learnt more about extraction of coffee, and how the grind size and brew ratio affects the acidity/bitterness of the espresso. I'm not going to bore all of you by typing it all out here.
But it was a pretty interesting course and sad to say, I realized that I cannot do latte art at all :(
And honestly, I admire how committed Smitten is to their coffee because they honestly will throw away coffee that is not brewed up to standard. This just simply isn't possible at my work place because there are SO many orders to complete and SO many things to prep :'(
Maybe that's why my latte art never ever improves D:
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