If you want to know what it takes to pull a perfect shot, this is the place to start.
Former competition level barista, Adly Azmy introduces us to the key concepts of Espresso. With a decade of experience in the specialty coffee industry in Malaysia and Singapore, Adly made the transition to training and wholesale when he joined PPP. He has exhibited at the World Coffee Competition in 2016 in Dublin.
In this, first of three introductory lessons, Adly defines:
What is espresso ?
General rule of thumb of what affects espresso extraction
How can tamping affects the extraction
Espresso Calibration
How does coffee freshness affects calibration
What does flow rate affects calibration
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