Annapurna Coffee School

A well balanced milk frothing, clean mixing and contrast latte art. Student demonstrating basic latte art pattern.

Raw pourover brewing session by student . Learning al lithe aspect of pour over. What is pouring ? How many pouring to be done? How pouring make difference? Fragrance,,Aroma , acidity, body , sweetness, aftertaste, flavors ?

Today topic was how to clean the espresso in depth after closing the coffee shop ?

Practicing to pour Iced v60 with precision, with calculation and with love.

In Barista Training , It’s very important to know how the espresso machine works, how to cleanse the espresso machine, coffee grinder along with calibrating the Espresso.
We took our training a little deep with the practical operation of espresso machine and grinders.

Bubble te classes .
Bubble tea being the most common coffee alternative in coffee menu.