Tuesday 14 October 2008

Epicure 2008

Well hellooo there! It's been a while hasn't it? 1,001 apologies for being a hoe and dissapearing like the wind. I just didn't have time to handle everything...you know how it is...work and stuff.

Right, let's get down to the b-iz-to-tha-nez. I got an e-mail about free tickets to the 2008 Epicure Lifestyle Convention which was being held on the weekends. So I figured since I'm not doing anything I might as well make myself busy and get my lonely boo-tay there. 

No Regrets At All.

I learned a ton of stuff there! Here are some pictures and illustrations of what I did.

11th October 2008

Coffee Appreciation 
conducted by the Hilton KL


I don't know why but even though it looks like it's in a bit of a mess, still looks sex-ay!
I was a barista for Starbucks way back when I still had a good pair of virgin ears. Now? Let's just say I get my daily dose of profanities and stories that'll make any pair loose. Back to coffee! As I was saying, I used to be a barista so I have my fair share of knowledge about coffee from how it should be grinded to what quality is best for which dessert to even how certain beans should be handled. 


The ever-so-lame host, Mr. Roslan Sidek, was kind enough to provide a history lesson on the discovery of coffee followed by jokes about him being the best in the industry which unfortunately only made him laugh and the rest of us tilt our heads and brood questions marks.

But he did make up for his lameness by giving us great coffee recipes. Check these out...


These two recipes got 2nd and 3rd place in a nation wide coffee competition so I think it's pretty safe to say that it tastes freakin' awesome! I especially love the Heavenly Coconut.


Here's a picture of it. It was so good that half way drinking it I realized I needed to take a picture! No those floating sprinkles ontop are not wood shavings, but coconut shavings =D

We also had coffee design classes where we would "pull a shot" which means you press a little button and the espresso machines starts vibrating like an man doing the Bangra and *splirt*  out comes a clean shot of fresh espresso.  From there we heat up our milk by pouring a good amount into a milk frothing pitcher.  Next we...froth the milk. Yeah it sounds like we're giving the milk rabies but if done correctly it looks divine!

Once the milk is at a near perfect froth tilt your cup at a near 45 degree angle and begin slowly pouring. Now, there is a certain way to pour to get your desired design.  I tried going for a sunrise/sunset theme, but ended creating the Apocalypse.

 
After our coffee class we were given a complimentary starter pack with our very own Coffee-X coffee beans. 

Conclusion: Practice makes perfect. 

Stay tuned for the rest of the story!