I was so excited when Jane offered an opportunity for a Coffee Masterclass at Black Sheep Coffee at Regents Place.
I hadn't heard of the particular brand before, but this weather is perfect for fueling my caffeine addiction and I quickly said yes.
The evening began on a perfect note. As we signed in, we were handed freshly made espresso martinis and cups of popcorn. Very practical for participants like me, that had survived the whole day on just coffee, snicker bar, a piece of fruit (all true stories).
I caught up with some of my friends, Joanne from Love PopUps London, Joice and Jason while sipping our cocktails and waiting for the others to arrive.
While Black Sheep Coffee functions as a coffee shop during the day, they also have a couple of bar tenders and depending on the day of the week, they start filling in cocktail orders whenever their mainly office going customers request them for it. They have a huge space that's quite comfortable for business meetings, so they said that they have people who come in for meetings requesting coffee and as they get don with work, they segue to the alcoholic drinks. What an amazing concept!
Black Sheep Coffee has quite a few branches around town, mostly concentrated in the business districts. I can't wait for them to come to Paddington.
We were then split into 2 groups. Our group headed to the heavy machinery first. Matt here was extremely patient with us as we tried our hands at some latte art.
Hint : Its not as easy as your Barista makes it look! Both
your hands have to constantly move, but in completely different
motions. Tougher than playing the piano I tell you.
We then returned to our table with our lattes. We now learned how to use a simple filter at home and a few tips to make better coffee at home.
1. Brew coffee at 93C. Anything higher burns out the sugars in it.
2. Let all the bubbles dissipate from your kettle before you pour hot water on your coffee.
3. 7 gms of coffee per 100 ml
4. Use really good quality coffee beans.
5. Coffee should be light caramel colour
6. Coffee loses taste and aroma within 15 minutes of grinding. So best to grind freshly when you want to make some coffee.
7. Brew for 3.5-4 minutes.
8. The longer you brew your coffee, the higher the caffeine content.
Through this whole process, we kept sipping on coffee and cocktails. The velvet martini was outstanding.
I have to say that the coffee was amazing. We sampled the Love Berries, Robusta Revival, Blue Volcano and Swiss Decaf. While I loved the smell of the Decaf, taste wise the Robusta Revival was my favourite.
They have a coffee that is combined with coconut oil for a whole day
slow release of caffeine that sounded very intriguing. The peanut butter
hot chocolate also piqued my interest. I will have to return soon, to
try these out.
I'd definitely recommend the coffee here and if you have the chance to attend a masterclass, I'd say 'jump at it' and 'leave the herd behind'