Was invited over to KOMMUNE for a Latte Art Workshop and Food Tasting together with other bloggers. On this day I learned how espresso was prepared, the different methods of creating latte art and the best part was I got on hands on creating my own espresso.
Espresso - Coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
About KOMMUNE coffee:
KOMMUNE's aussie-style unique blend of coffee consist of beans from Ethiopian Yirgacheffe, Papua New Guinea Mt Sigereni, Colombian Excelsio, freshly ground & kraft brewed for you to enjoy your daily cup of aromatic rich, smooth coffee by their caffeine Kommunicaters.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKfhIJTMgD_UaJMcP5FS1Fp8K0If82aurtHFeIkDQcYfQdLNijYtKfC6j5ZMh6XdhQlWYd6R2MaFBEuOjTWm5eodZ9EpIX5iz4sRbKJC8E4rL8EdbPkge3gyFs8izlAoBVU_fZh4IWG69/s1600/DSC00913.jpg) |
Gilbert's guiding the bloggers on how to brew a coffee |
3 Seng Poh Road #01-01
Singapore 168891 | Opening hours:
10:00am to 4.30pm Tuesdays to Sundays
(Food Last Order: 3:00pm) | Contact: 6438 4380
Email: hello@kommune.sg |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FqdUFLtGfgjxnVtmqJ31lRgQhg9qbRrNUORe2NOpwmoi4cGDZcnWN-VYQF4dFopJF_Me812kHkvjolTbA6mi29J48K6ex4Cv2YHzWk46vRDCunRStkxpXEGaWuQPLZvAndsE7s2zK5zU/s1600/DSC00852.jpg) |
Authentic espresso preparation starts by freshly grinding beans into the portafilter then do a hard knock |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjq0C45Ah8-kVJFMdbH2HVz1aI6y6Eor3wsc9BlGLkDLpkMUvy_g-S1KZuPdmTCG-K1CEATIYEKcAjYMO2mdMSx1v4o_3xIzyD9Wc6Hfy1faIbEFSrr-v5G-Mb9oeqKNcnONrpQIKcLGg_/s1600/DSC00853.jpg) |
Using the finger, slowly even out the finely grounded coffee beans into a concave shape |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vz3RE2UJxmb0SFCTz2oqyVthSB63UqbMIF8Ne2zgB5S6yUj7aZMMnmaa6p-QXRnJY5SBncdr7ctC_3SL9jwmvLAHXGs5u2IJyGbddu4u68S8dn7nBn_1jaukoFKKEJLzKui2jqSRuPyW/s1600/DSC00857.jpg) |
With the body force, compress the finely grounded coffee into a puck |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sgKiI_e-mTAyCbJ3T3tbqTucKqUO0wCU6bVBe0Ykkt28_DwEAoMKFx8EMbc6Sb7HW6L0s0raFCCsyB2SGrrL3enizy8NBu6rA6FH0OpCpfnxUJWxu7xGkH-h2wfCa-tiE5_ihX7NwgNE/s1600/DSC00858.jpg) |
Twist and turn then lift the cap up, with enough force pressed the puck will not fall out even if you over turn it |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93eLQ8RJEmgbLjYzjNRQQfCFSpKelVgs2dJFeUgCxYwnia0pDvi_hG7hdmboDA5Mq_x81nwBe8CEXiBl3m5jSDYVyHMamD-wCn9XZX3gDobQZaGcB5LnsQ9L8EFkYF3L5iu3eWgtQMgP9/s1600/DSC00864.jpg) |
By keeping a close watch to the time we set the timer to 20 second and let the espresso flow out through the portafilter with hot water (88°C - 93°C) after mounting it onto the coffee machine |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTby9eUqUaeyqzJxM-m8ba8HHHPuFl01-IbOMskzVIleL_X7sjQHhhbSICd8IBCI9nbROJHDf7bQcGsBd105LKhLhOt5hA98YZd-4Hzu43xuJCp_ejskOd59mTU75yoVPNRH2_n49hsu-/s1600/DSC00867.jpg) |
Later pour some milk into a milk jug until the required level |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHizfOykgk-wzLabX2fM1T96rSIzOjd82xToJf-D0sjyI6X92WXrIwgaw-EDQTwZwFLhzF1ksXAvw_k8bqsZj94Tjlpr6a42LqLGC7rWnp2fKWdiBDBaBAwmh-ktadglxR4jzen02xHef/s1600/DSC00871.jpg) |
Then create steamed/foam milk using the coffee machine |
Latte Art - refers to creative patterns made from the velvety milk foam skillfully poured into a rich crema-crowned espresso coffee. It can be created by three main method: Free-Pouring, Needle Etching and Coffee/Latte art stencils.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOH9A-9Oakb1LPfwEeOSXCAyG6LbgYklWJOD1tdtApCXBLFTXvNqvUbqNgyogZkNZ6ZbmeRAGiOu9jfK4zy8DkesbLrPL51slVkKBPh4BMcNvr6V1qlhBhyphenhyphen1-XK3vB1Lv_RcYoGRq-k7I/s1600/DSC00875.jpg) |
For Free-Pouring: Pour the steamed/foamed milk into the espresso coffee at the same time creating a design out of it |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWeoh-hDDZO7WK-d2TeAdAkdT9gP_40x6ZsnKuKnMXk6mSwt6m5mU-5krR6gLJ4QelW9YCIl21UPLWOlo3KVjl0cYL3ULeQcldpotnByypLZWyZYki2g9Zx3WHNifAKarejlnstyIvLYx/s1600/DSC00894.jpg) |
For Needle Etching: We started off by creating design |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2b7S2_Jr15zrAYOvqJTchk9vDPI458hgH-4ded2J9uzUlJR0CJ8DUIfzeJL9Aqhvj9hihyoy6KxAsRzvoFdEaTclAVCTewyrLivjjRgykj3JcbRqhFfJmYj6icjehLQiZeIQz5sqQ_gUt/s1600/DSC00901.jpg) |
For Needle Etching: Then draw/etch the espresso coffee throughout the top layer of the milk foam |
Here is the final out-come:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgKkTARjoiqnQWLfhoWBU53OyKQ_F-rb2zOXw7B9CaHBgoukeYpAph6O77ZXgHMR_WLkfnXY2lOwdr-7WMCCs9tQ3AYyJSHPCxKGXy9-weGVQIZeF7gdMuHiE8-o8BQRqVUPEFt65xb53/s1600/DSC00909.jpg) |
Free-Pouring (left), Needle Etching (right) |
Thanks to
KOMMUNE,
Dawn Chan and Gilbert for the opportunity I have learned the basics of brewing an Espresso. Stay tune for part 2 on my food tasting session.