April 9, 2013
Nespresso Atelier Class
As Presenting Partner and Official Coffee of SAVOUR 2013, Nespresso is delighted to showcase their dedication to quality and commitment towards providing gastronomic experiences with their Atelier and Mixologist classes at the gourmet food festival.
I was invited to a preview of their sell-out Nespresso Atelier class, to learn the subtleties, nuances and origins of coffee, and how to make the perfect espresso every time!
As a coffee noob who can’t tell the difference between Starbucks and a good barista’s cuppa, I could not wait to get educated
Held in the airy APS Lifestyle Gallery where beautiful high-tech kitchens were all for our using, we were first treated to a delicious array of canapés.
I’m wearing //Chiara Geometric Tank Blouse// from www.lexilyla.com
Chef Antonio Facchinetti from Prego, Fairmont Hotel prepared the Italian bites for us.
The student’s “desk”.
A small and intimate class.
Presenting the Nespresso Master & expert, aka our professor of the day!
We have 10,000 taste buds; different parts of the tongue detect sweet, salty, acidic and bitter tastes. So to appreciate the flavour of coffee, make sure to splash it around your tongue to fully taste all the profiles of the roast and it ‘s aromatic complexity.
Nespresso has 16 “Grand Cru” (French for “great growth”, a term originally used for wine classification) capsules, with limited editions released from time to time. They are classified into three categories ranging in intensity.
- Floral – fruity and citrus fruit notes
- Balanced – slightly roasted notes with hints of honey or cereals
- Intense – strong, spicy, woody or intensely roasted notes
Out of the three grand crus we tasted shown above, I liked intensity 4 Dulsao do Brazil and intensity 10 Indriya from India most. Guess I’m very extreme Indriya is one of their best-selling btw.
We start by making espressos.
Winner of the Red Dot Design award, the popular Nespresso Pixie coffee machine is gorgeously designed and eco-friendly. It is made of 98% recycled coffee capsules and auto powers off when inactive.
My family recently just bought one for our kitchen, so this class is going to come in very useful!
The tasting ritual for an espresso is a full sensory experience.
LOOK. Delight your coffee with your eyes. Observe the smooth and rich brown caramel colored froth called the crema. Crema is the signature of a perfect espresso! It should have thick and very fine bubbles and remain stable. When you add sugar, the sugar should stay on top of the crema for a few seconds. It should stick to your spoon and not drip. That’s how you tell if you got a well-brewed shot.
SMELL. Take a whiff of the different aromas.
DRINK. Quickly and splash it around your tongue to take in the complexities and finesse of the coffee, the taste should linger.
On a caffeine high!
Thinking of all the things I’m going to do since I won’t be getting any sleep tonight…
The last recipe we learnt to make was my favorite of the night – Cappuccino a la Rose
Prepare some white chocolate.
Add your shot of espresso
Then finally, add some milk from the Nespresso milk frother and pour in some rose syrup.
It is absolutely divine!!!
We ended off with a shot of heavenly tiramisu made by chef Antonio using, what else – Nespresso coffee.
Thank you Nespresso and Savour for a superb Ultimate Coffee Moment.
We are all certified coffee snobs now
If you want to attend a Nespresso Atelier or Mixologist class as well, make your way down to SAVOUR 2013!
SAVOUR is unique annual gourmet festival in Singapore showcasing only the very best food & drinks. Singaporeans who love to makan, you really must not miss this.
** GIVEAWAY **
I have 2 pairs of Savour Premier Passes worth $65 for you!
To win your pair of tickets, simply answer the following question:
“How many Grand Cru capsules does Nespresso have?”
Email your answer to email@example.com with subject “Nespresso Savour 2013″ by midnight tonight (9 April).
I will randomly select the two winners from the correct entries.