bga-penang

BGA Penang is managed by certified BGA trainers Jonathan Lee and David Chu.

 

If you are interested in BGA's  Barista and Coffee related courses available in Penang kindly be in touch with Jonathan Lee. He can be contacted at jonlee@bga.com.my

 

 


 

 

Barista Guild Asia - Penang shared Malaysia Specialty Coffee Association's post.

Calling all volunteers! Want to get first hand experience on what it takes to run/participate in a Barista Championship? Sign yourself up!

m.facebook.com/story.php?story_fbid=1523072954447944&id=636977066390875
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We need Volunteers!!! We are looking for volunteers to help out for the Preliminary Rounds of the Malaysia Latte Art Championship and the Malaysia Brewers cup held at Atria Shopping Gallery from the 2...

Calling all volunteers! Want to get first hand experience on what it takes to run/participate in a Barista Championship? Sign yourself up!

https://m.facebook.com/story.php?story_fbid=1523072954447944&id=636977066390875

Barista Guild Asia - Penang shared Barista Guild Asia's post.

Registration is open! All the best to all competitors!
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The Malaysia Specialty Coffee Association is pleased to announce the Malaysia Barista / Latte Art / Brewers Cup Championships 2018. are now open for registration! The MBC, MLAC & MBrC 2018 will be h...

Registration is open! All the best to all competitors!

Barista Guild Asia - Penang shared Barista Guild Asia's event.

If you ever wanted to learn about Rules and Regulations about the World Championships for Barista, Latte Art and Brewers cup then this Workshop is FOR YOU !!! Please come and learn from the a Certified WCE Judge who has both the experience and the updates. This is the first step for you to understand, clarify and familiarize yourself before attending the National Judges Workshop. Don't miss this opportunity !!!
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Barista Guild Asia - Penang added 4 new photos — at Miscela by Woosh Coffee.

We've had a great time tasting and sharing some superbly interesting coffee from the #BNPauction Kit. Thanks to friends from KL who shared this very limited serving. Photos credit to Yuko Allen.
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Weve had a great time tasting and sharing some superbly interesting coffee from the #BNPauction Kit. Thanks to friends from KL who shared this very limited serving. Photos credit to Yuko Allen.

CJ Tan, Wendy Tan and 3 others like this

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Barista Guild Asia - Penang added an event.

To Register:
Send an email to:
jonlee@bga.com.my
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Course Date : 1st - 3rd December 2017
Time: 9.00am to 5.00pm
Course Fee: RM2,800.00 (inclusive of 6% GST)
SCAE Foundation certification exam fee: RM 500.00 (optional)
SCAE Intermediate certification exam fee: RM 700.00 (optional)

COURSE DESCRIPTION

The distinction of having completed Barista Skills Level Foundation & Intermediate confirms that the Barista has a competency in basic coffee knowledge and Barista skills. He/ She will understand the key determining factors to the processes of grinding, brewing and presentation of coffee. He/she will be a competent partner for fundamental questions regarding the coffee quality. He/she will understand how to brew basic coffee drinks on a manual, semi-automatic machine or implement appropriate settings on a fully-automatic coffee machine.

• The Barista knows the origin of the coffee plant and its way into Europe
• The Barista knows the characteristics of the coffee tree
• The Barista knows the characteristics of the coffee cherry
• The Barista knows the two most popular coffee types botanically and knows their differences in aroma and taste as well as the caffeine content
• The Barista knows the most important producing countries and their geographic locations
• The Barista knows the influential factors of coffee in producing coffee
• The Barista would be able to understand the key differences between Arabica and Robusta Beans
• The Barista would be able to understand how to maintain fresh beans and proper storage to minimize deterioration
• The Barista would be able to understand the basic differences between blends and single origins.
• The Barista would be able to understand the basic different species and sub-varieties and its impact on flavors.
• The Barista will be able to understand different processing methods and degassing periods of fresh coffee.
• The Barista would be able to understand the importance of maintaining a hygienic and organized workspace.
• Analysis of key equipment’s needed for a complete workspace and how to maximize speed and efficiency.
• The Barista would be able to analyze best layout for a proper workspace.
• The Barista would be able to identify the parts of the main parts of the grinder.
• The Barista will be able to understand how dosage affects shot times.
• Demonstration of good dosing techniques and calibration.
• The Barista will be able to understand how to evenly distribute the dose in preparation to tamping.
• The Barista will be able to understand how to tamp properly.
• The Barista will be able to understand how increasing and decreasing dose affects body and flavor.
• The Barista will be able to understand how to make micro-adjustments to the grinder.
• The Barista will be able to understand the basic parts of an espresso machine.
• The Barista will be able to understand the steps to preparing an espresso.
• The Barista will be able to understand the basic sensory qualities of an under-extracted, over-extract shot and a good espresso.
• The Barista would be able to understand the importance of freshness of milk and why it is important to use milk hygienically.
• The Barista will be able to understand the techniques required to produce correct milk-textures.
• The Barista will be able to understand correct milk temperatures and the pouring techniques to producing Cappuccinos and Lattes.
• The Barista will be able to tell how different milk will produce foam differently.
• The Barista will be able to learn how to ‘free pour’ a simple latte art pattern consistently.
• The Barista will be able to learn the techniques of serving a range of espresso-based coffee.
• The Barista knows which chinaware is suitable for which coffee
• The Barista will be able to understand the basic foundation to safety and hygiene when using espresso machines and cleaning chemicals.
• The Barista will be able to understand the steps to maintaining a clean workstation when preparing and serving espresso beverages.
• The Barista will be able to understand the dangers of cross-contamination in an espresso workspace.
• The Barista will be able to understand the proper techniques to cleaning the espresso machine and grinder.
• The Barista will be able to understand the results of a badly maintained espresso machine and how to avoid and solve them.
• The Barista will be able to understand the key problems of the grinder and who to refer these problems to.
• The Barista will be able to understand the importance maintaining high standards of personal hygiene.
• The Barista will be able to understand what is good communication skills and the definition of good customer service.
• The Barista will be able to demonstrate a high standard of customer service when greeting customers and taking orders.
• The Barista will be able to understand the cost involved in prepping and serving espresso beverages in a café setting.
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