EVENTS

 

"Our coffee classes and coffee related courses are updated on our Facebook page. Like our Facebook page to receive updates on our monthly class schedule"

CDS Latihan Barista Profesional - Tahap Asas & Pertengahan

CDS Latihan Barista Profesional - Tahap Asas & Pertengahan

November 24, 2017, 9:00am - November 26, 2017, 6:00pm

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

Daftar di: baristaguildasia.typeform.com/to/py4Ppp ATAU Emel kepada: info@bga.com.my ------------------------------------------------------------------------------- Masa : 9.00am to 6.00pm Harga Kursus: RM2,800.00 (termasuk 6% GST) SCAE Foundation certification exam fee: RM 500.00 (pilihan) SCAE Intermediate certification exam fee: RM 700.00 (pilihan) KETERANGAN KURSUS Setelah selesai Latihan Barista Profesional Tahap Asas & Pertengahan, Barista akan mempunyai kecekapan dalam pengetahuan kopi dan kemahiran asas Barista. barista akan memahami faktor penentu utama kepada proses pengisaran , bru dan pembentangan kopi. Dia akan menjadi rakan kongsi yang cekap untuk soalan-soalan asas mengenai kualiti kopi. Dia akan memahami asas bagaimana untuk menghasilkan minuman kopi pada mesin manual , semi- automatik atau melaksanakan tetapan yang sesuai pada mesin kopi automatik. • Barista akan mengetahui asal-usul tumbuhan kopi dan cara kopi tersebar ke Eropah • Barista akan mengenali ciri-ciri pokok kopi • Barista akan mengenali ciri-ciri ceri kopi • Barista akan mengetahui kedua-dua jenis kopi yang paling popular dan tahu perbezaan diantara dua spesis tersebut dari segi aroma dan rasa serta kandungan kafein • Barista akan tahu lokasi dan geografi negara yang menghasilkan kopi. • Barista akan mengetahui faktor-faktor yang mempengaruhi karakter kopi dalam penghasilan kopi • Barista akan dapat memahami perbezaan utama antara Arabica dan Robusta. • Barista akan dapat memahami bagaimana untuk mengekalkan kesegaran biji kopi dan cara penyimpanan yang betul untuk mengurangkan kemerosotan. • Barista akan dapat memahami asas perbezaan di antara campuran (blend) dan asal tunggal (single origin). • Barista akan dapat memahami spesies yang berbeza asas dan sub-jenis dan kesannya ke atas perisa. • Barista akan dapat memahami kaedah pemprosesan yang berbeza dan tempoh degassing kopi segar. • Barista akan dapat memahami kepentingan mengekalkan ruang kerja yang bersih dan teratur. • Analisi terperinci tentang peralatan yang diperlukan untuk ruang kerja yang lengkap dan bagaimana untuk memaksimumkan kelajuan dan kecekapan. • Barista akan dapat menganalisi susun atur yang terbaik untuk ruang kerja di kafe. • Barista akan dapat mengenal pasti bahagian-bahagian utama pengisar. • Demonstrasi teknik dos yang baik dan penentukuran. • Barista akan dapat memahami bagaimana untuk mengagihkan dos dalam persediaan untuk tamping. • Barista akan dapat memahami cara tamp yang betul. • Barista akan dapat memahami bagaimana meningkatkan dan mengurangkan dos memberi kesan kepada profil dan rasa. • Barista akan dapat memahami bagaimana untuk membuat pelarasan mikro pada pengisar. • Barista akan dapat memahami bahagian-bahagian asas mesin espresso. • Barista akan dapat memahami langkah-langkah untuk menyediakan espresso. • Barista akan dapat memahami sifat-sifat asas deria (espresso sensory). • Barista akan dapat memahami kepentingan kesegaran susu dan kepentingan kebersihan susu. • Barista akan dapat memahami teknik yang diperlukan untuk menghasilkan tekstur suus yang betul. • Barista akan dapat memahami suhu susu yang betul dan teknik mencurah untuk menghasilkan Cappuccino dan Latte. • Barista akan dapat memberitahu bagaimana susu yang berbeza akan menghasilkan buih yang berbeza. • Barista akan dapat belajar bcara 'free-pour' unutk corak seni latte yang mudah secara konsisten. • Barista akan dapat belajar teknik-teknik penyajian pelbagai kopi berasaskan espresso. • Barista akan tahu yang barangan tembikar yang bersesuaian dengan jenis minuman kopi. • Barista akan dapat memahami asas-asas keselamatan dan kebersihan apabila menggunakan mesin espresso dan pembersihan dengan menggunakan bahan kimia.... See MoreSee Less

CDS Professional Barista Training - Foundation & Intermediate Level

CDS Professional Barista Training - Foundation & Intermediate Level

November 24, 2017, 9:00am - November 26, 2017, 6:00pm

Aud's by JJ Cafe
97 Jalan Sultan Yussuf
Ipoh,  30000 Map

To Register: baristaguildasia.typeform.com/to/vZGHkH 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.... See MoreSee Less

CDS Professional Barista Training - Foundation & Intermediate Level

CDS Professional Barista Training - Foundation & Intermediate Level

November 24, 2017, 9:00am - November 26, 2017, 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.... See MoreSee Less

Jade Hills Coffee Workshop

Jade Hills Coffee Workshop

November 25, 2017, 11:00am - November 25, 2017, 4:00pm

Jade Hills

At Jade Hills, life is filled with love, fun and excitement, where people know one another, live and play together. Come join us on 25 Nov (Sat) from 11am to 4pm, where you can reconnect with old friends and make new ones, while you enjoy complimentary latte and pastries. There will also be a latte art demonstration by Barista Guild Asia. See you there!... See MoreSee Less

Advance Latte Art Workshop

Advance Latte Art Workshop

December 2, 2017, 9:00am - December 2, 2017, 12:00pm

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

To Register : baristaguildasia.typeform.com/to/NGf0ga? OR Send an email to: info@bga.com.my Time : 9:00AM to 12.00PM Fee : RM550.00 COURSE DESCRIPTION This is a hands-on course that is catered for Latte Artist who want to improve their skills in Latte Art. Amazing latte art can create great coffee delivery. In this class we will teach the essential techniques to consistently produce beautiful designs in your espresso drinks. Starting with the proper frothing and texturing of the milk we will take participants through the steps to advanced free pour patterns. Tips and techniques will be demonstrated and practiced to get seasoned baristas to improve upon more experienced designs. This advanced class is recommended for home or industry baristas who are able to consistently produce proper milk texture and temperatures, and are looking to polish up their pouring skills. The Latte Artist will know : - • What is Designer Art? • How to choose a Milk Pitcher? • What is the differences of steam tip. • How to differenciate a good and a bad latte art? • How to judge great art for competition? Come and join us for a great time! Dear participants do note that your seat will be confirmed upon making payment.... See MoreSee Less