Events

EVENTS

 

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Brewing Methods

Brewing Methods

January 23, 2018, 9:00am - January 23, 2018, 1:00pm

Barista Guild Asia
E-1-32 Taipan 2, Ara Damansara, Jalan PJU 1A/3
Petaling Jaya,  47301 Map

To Register: baristaguildasia.typeform.com/to/YtiVWO OR Send an email to: info@bga.com.my ------------------------------------------------------------------------------- Time : 9AM - 1PM Fee: RM500.00 SCAE Foundation certification exam fee: RM 200.00 (optional) Are you just a coffee lover or truly a coffee connoisseur? Do you know what it takes to make a great cup of coffee and what it takes to brew a perfect cup? Kickstart your brewing journey with our complimentary Brew Starter kit/ Brewing equidment. Here’s your opportunity to turn your love for coffee into passion and learn how to speak like a true coffee aficionado. Participants will learn a range of coffee brewing methods, from French Press, Clever Dripper, V60, Chemex, and the Siphon.Learn the essential elements of quality; focused brewing practices and explore key brewing concepts in depth. This is a Learning Workshop and Skill Based Development. Come and join us for a great time. Dear participants do note that your seat will be confirmed upon making payment.... See MoreSee Less

Espresso Sensory

Espresso Sensory

January 30, 2018, 9:00am - January 30, 2018, 12:00pm

Barista Guild Asia
E-1-32 Taipan 2, Ara Damansara, Jalan PJU 1A/3
Petaling Jaya,  47301 Map

COME DIVE INTO THE WORLD OF ESPRESSO! To Register: baristaguildasia.typeform.com/to/rclpm9? OR Send an email to: info@bga.com.my ------------------------------------------------------------------------------- Time: 9.00AM - 12.00PM Fee: RM200.00 COURSE DESCRIPTION: It was once an express way of making coffee, but now has grown to be known as the heart of a café. It is the base of the latte, mocha, cappuccino and many more coffee beverages. We know that it wakes us up and it keeps the conversation flowing and might be the only thing we look forward to every morning, but what exactly is an espresso? You will learn visual and taste evaluation. You will begin to relate and value your coffee to terms such as acidity, body, after taste and aroma. You will be able to define if an espresso is under or over extracted and taste the difference! This course brings you deep into the world of espresso and espresso based coffee beverages. You will also understand the use of milk and textured milk for drinks such as latte, cappuccino and flat whites. At the end of this session you will be capable of discerning good and bad froths and how these drinks are made. This event is created for everyone who wants to learn more about good coffee. One caffeine filled joyful moment to discover all about espresso, so relax and have fun!... See MoreSee Less

CDS Professional Barista Training - Foundation & Intermediate Level

CDS Professional Barista Training - Foundation & Intermediate Level

February 2, 2018, 9:00am - February 4, 2018, 6:00pm

Barista Guild Asia
E-1-32 Taipan 2, Ara Damansara, Jalan PJU 1A/3
Petaling Jaya,  47301 Map

To Register: baristaguildasia.typeform.com/to/B5qANn OR Send an email to: info@bga.com.my ------------------------------------------------------------------------------- Time: 9.00am to 6.00pm 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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Introduction To Coffee

Introduction To Coffee

February 6, 2018, 9:00am - February 6, 2018, 12:00pm

Barista Guild Asia
E-1-32 Taipan 2, Ara Damansara, Jalan PJU 1A/3
Petaling Jaya,  47301 Map

Details To Register: baristaguildasia.typeform.com/to/OSCJJz OR Send an email to: info@bga.com.my ------------------------------------------------------------------------------- Time : 9:00am to 12.00pm Fee : RM 280.00 (non-alumni) FREE (alumni) (inclusive of 6% GST) Are you just a coffee lover or truly a coffee connoisseur? Do you know what it takes to make a great cup of coffee and what it takes to brew a perfect cup? Here’s your opportunity to turn your love for coffee into passion and learn how to speak like a true coffee aficionado. This Introduction to Coffee Workshop is for those who are truly passionate about great coffee and want to understand how to brew some really awesome coffee. We will take you through how coffee is cultivated, harvested and processed. We also help you to identify different roasting profiles as well as best practices in buying, storing and grinding coffee. You will also learn the fine art of brewing and how to evaluate a great cup of coffee and other brewing methods that will bring out the most flavor and aroma. Participants will have great fun brewing different methods and tasting different coffees.This workshop is a Learning and Skill Based Development. Come and join us for a great time!... See MoreSee Less

专业咖啡师培训 - 初级与中级

专业咖啡师培训 - 初级与中级

February 9, 2018, 9:00am - February 11, 2018, 6:00pm

Barista Guild Asia
E-1-32 Taipan 2, Ara Damansara, Jalan PJU 1A/3
Petaling Jaya,  47301 Map

注册: baristaguildasia.typeform.com/to/akj29p 或 发送电子邮件到: info@bga.com.my -------------------------------------------------- ----------------------------- 时间:上午9时至下午6时 学费:RM2,800.00(含6%的消费税) SCAE基础考试费:RM 500.00(可选) SCAE中级考试费:RM 700.00(可选) 课程描述: 完成咖啡师基础和中级的技能,咖啡师能够掌握咖啡师的核心技术,包括基础咖啡理论和对咖啡风味的了解、咖啡调配方式与微调技术、实际操作并快速地制作一系列的咖啡饮品、器材维护和客户服务的环节等。 •咖啡师了解咖啡植物的起源和它如何进入欧洲 •咖啡师知道咖啡树的特性 •咖啡师知道咖啡樱桃的特点 •咖啡师认识两个最流行的咖啡种类和知道他们的香气差异,味,以及咖啡因含量 •咖啡师知道最重要的生产国和它们的地理位置 •咖啡师了解咖啡生产咖啡的影响因素 •咖啡师是能够理解的阿拉比卡和罗布斯塔豆之间的主要区别 •咖啡师将能够了解如何保持新鲜豆类和妥善贮存,以减少恶化 •咖啡师将能够理解共混物和单一来源之间的基本区别。 •咖啡师将能够了解基本的不同物种和亚种及其对风味的影响。 •咖啡师就能了解不同的加工方式和新鲜的咖啡脱气时间。 •咖啡师将能够理解保持卫生和组织工作空间的重要性。 •关键设备的需要一个完整的工作区,以及如何最大限度地提高速度和效率分析。 •咖啡师是能够分析的最佳布局合适的工作空间。 •咖啡师将能够识别出粉碎机的主要部分的部分。 •咖啡师就能明白剂量如何影响拍摄时间。 •好剂量技术和校准示范。 •咖啡师就能了解如何在均匀分布的准备剂量来夯实。 •咖啡师就能了解如何正确夯实。 •咖啡师将能够理解如何增加和减少剂量影响身体和风味。 •咖啡师将能够了解如何使微调整的研磨机。 •咖啡师就能了解咖啡机的基本组成部分。 •咖啡师将能够理解的步骤准备咖啡。 •咖啡师将能够理解一个欠萃取,提取物射击和良好的咖啡的基本感官品质。 •咖啡师是能够理解的牛奶新鲜度的重要性,以及为什么它卫生用牛奶是非常重要的。 •咖啡师将能够理解产生正确的牛奶纹理所需的技术。 •咖啡师将能够理解正确的牛奶的温度和浇注技术,生产卡布奇诺和拿铁。 •咖啡师将能够告诉牛奶有什么不同将以不同的方式产生泡沫。 •咖啡师就能学会如何“自由倒”一个简单的拿铁咖啡的艺术图案一致。 •咖啡师就能学会提供一系列基于特浓咖啡的技巧。 •咖啡师知道这是瓷器适合于咖啡 •使用咖啡机和化学清洁剂时,咖啡师将能够理解安全,卫生的基本依据。 •咖啡师将能够理解的步骤做准备时保持清洁工作站,服务咖啡饮料。 •咖啡师就能了解咖啡的工作区交叉污染的危险。 •咖啡师将能够了解适当的技术来清洗咖啡机和粉碎机。 •咖啡师就能了解一个严重保持咖啡机的结果,以及如何避免和解决这些问题。 •咖啡师就能了解磨床和谁提及这些问题的关键问题。 •咖啡师将能够理解的重要性,保持高标准的个人卫生。 •咖啡师就能明白什么是良好的沟通能力和良好的客户服务的定义。 •问候客户,接受订单时,咖啡师将能够证明客户服务的高水准。 •咖啡师将能够理解参与跃跃欲试,并在咖啡馆的氛围中供应咖啡饮料的成本。... See MoreSee Less