On the 20th of July, HEIA SA members had a wonderful opportunity to once again spend time at Regency TAFE.
The theme was coffee making.
This was an opportunity to develop our techniques and confidence in espresso coffee making. We learnt how to manage the grind, the steps needed for a perfect extraction and milk texturing.
Once we had practiced these skills, we were set the challenge of making a Macchiato, Cappuccino, Latte and Flat White from one jug of milk.
A demonstration of simple latte art was interesting to watch and then we were set loose to practice some of these techniques.
An interesting conclusion to the coffee making was the opportunity to make and taste, Tumeric, Broccoli and Beetroot Lattes. The Broccoli Latte was not a success but the Tumeric and Beetroot Lattes were enjoyed by some of the group.
Our last TAFE SA experience for 2018 is on October the 5th. There are a few places available to join the Award Winning, Master Baker, Paul Triglau as he brings us up to date with the latest in gluten free technologies. This is a day not to be missed.