Page 10 - #50 English

Scott Rao Masterclass

by Pulp, Papa Palheta, Kuala Lumpur, Malaysia

Scott Rao, the author of the infamous coffee books More focused detail covered basket quality, tamping
such as The Professional Barista’s Handbook, Everything but gaps and freshness of coffee. He adviced on how one can test
Espresso and The Coffee Roaster’s Companion recently orga- their tamping consistency and how a barista can find options
nized a masterclass series across several countries. Together on dealing with coffee that is too fresh of the roaster.
with the team at Pulp by Papa Palheta, Scott conducted two
masterclasses which covered Espresso + Filter and Roasting. Day 2 - Roasting Masterclass
Day 2 kicked off early in the morning with Scott ex-
Day 1 - Espresso + Filter plaining the ideal coffee moisture for roasting, water activity
The workshops covered most of his teachings in his and the importance of statistics when roasting. Emphasizing
books, emphasizing on some more important topics that he on numbers, recommendations were put forward for roasters
felt was relevant to share with industry movers here in Malay- to not roast without a software such as Artizan and Cropster.
sia. Sharing his knowledge tips on pump pressure, alkalinity, He also shared on the differences between heat
techniques to even pressure profiling. Most of Scott’s presenta- shields and cast iron roasters. Focusing on the advantages of the
tion was backed with graphs and charts that explained why he double drum, because of the second layer in the drum. Know-
thought most of these topics were important. ing the details such as density, moisture content and bean size
Scott also shared on the importance on Pre-infusion were also one of the major factors to improve one’s roasting
and why everyone in the industry should have a machine that is skills.
able to do so due to the reasons of inconsistency when switch- “Measure this about a year, across a couple of different
ing hands, and how it would benefit high volume café’s and lots and you will most likely know how to roast a completely
restaurants. The day covered much on how human interacted new batch” said Scott.
with coffee and the relationship within the two parties, and The other topics involved the maillard reaction during
how it oftens plays a variable. roasting, bean development results and storage.

Monin Day

dcAcademy, Seri Kembangan, Malaysia

Monin kicked off their international Monin Day campaign in Malaysia together
with dcAcademy in the Monin studio located in Dankoff Coffee Specialist. Launched
across the world, Monin Day is an initiative by the team at Monin to provide a helping
hand to better understanding their products and also how to incorporate the use of some
of these products creatively.
The theme for the Monin Day workshop in Malaysia was based on the general
art of mixology, where Jason Soon, the Beverage Innovations Manager demonstrated
some the skills required to practice mixology. He also shared the basics of the tools and
methods required to be able to execute these different techniques available.
Jason emphasized on how to creatively use the different range of Monin syrups,
fruit-mixes, sauces and also frappe powders by demonstrating different concepts such as
health, indulgence, food inspired and many more.
The team at Monin promises more Monin Day workshops for the coming year,
as planning stages have already begun for 2016.
10