This evening, I attended 'Barista for one hour' workshop at Arro Coffee. My coffee master of the day was Matteo.
Matteo started the workshop by giving me a general an overview of the most common four species of coffee beans : Arabica, Robusta, Liberica and Excelsa. At Arro coffee shop, the single original coffee beans are Arabica mainly and some Robusta. He showed me the bean shape difference between Arabica and Robusta. Arabica is slightly larger, oval shaped where as Robusta is smaller in size with round shape. Arabica in general has more delicate flavors and sweeter aromas. but less amount of caffeine than Robusta along with other species.
Matteo then showed me different brewing methods using french presser, paper filter and espresso machine. He started with experiencing 18mg coffee bean plus 320ml water with french presser band paper filter. A summary of notes as following: Fresh press: 18mg coffee bean, 42ml of water between 89 degrees to 95 degrees for brewing 2 mins, then stirred the bean and brewed for further 2 mins. Paper filter: 18mg coffee bean with 42ml water for brewing, then top water to 320ml. Espresso machine: 7-9mg per espresso. 18g for double espresso with 42ml water, the machine shall take around 25 seconds to extra the espresso. My extra was too short (~19seconds) which results a coffee with not much aroma.
For more information about the workshop, you can visit: https://www.arrocoffee.com/training