The 1st course tt i attended is Coffee Appreciation Workshop. Although i seldom drink coffee, just out of curiosity, went to attend this workshop held by CC. As member, it cost $35 but for non-member it cost $40. Got a feeling of being cheated when disovered tt for those who enrolled the workshop directly wif the cafe, it only cost $28! But wat to do rite? So for those who r interested, i would stongly encouage to enrol directly with the cafe: http://www.highlandercoffee.com. Currently, they offer 3 workshops:

• Coffee Appreciation/Making Workshop
• Coffee Cupping (Tasting) Workshop
• Barista Training Workshop

The trainers are Mr. Phil Ho & Mr. Cedric Ho n they are professional baristas. Baristas refers to one who has acquired some level of expertise in the preparation of espresso based drinks.

They started the course with brief introduction on coffee n there r 2 types of coffee bean - Arabica n Robusta. They r oso known as highland coffee (grown at altitudes between 2000-6000 ft) n lowland coffee (grown in low elevation) respectively.

Well, Robusta coffee bean has the most caffeine n it's wat we drink @ those kopitiam. Arabica is the highest quality coffee bean. For making of an espresso, it consist of a mixture of arabica coffee bean. N caffeine is a legalise drug otherwise i doubt tt we can drink any coffee if it's not legalise.


Coffee grows in more than 50 countries and is the second largest export in the world after oil (in dollar value). Didn't noe tt coffee r regulated in Italty by the Italian government n each espresso drink cost 1 euro. Wow wow wow....

The trainers oso brief us on the difference of espresso, cappuccino, latte n mocha. Well, i think i'm really mountain turtle... don't really noe the difference. Hehe....

• Espresso is the base for all the espresso based beverage. The word Espresso comes from the Latin word Expresere which means "to press out". Espresso are measured in shot (30 - 45ml).


• Cappuccino comprise of a shot of espresso filled with steamed milk and 1.5cm of foamed milk on top n r authentically served in a 5 - 6 oz cup.


• Latte comprise of a shot of espresso filled with steamed milk and 1cm of foamed milk on top n r authentically served in a 7 - 8 oz cup. So the difference between cappuccino n latte is their is more steamed milk in latte cos the cup served r bigger. B.t.w the foamed milk r not fattening cos it is air but whipped cream r fattening.


• Mocha comprise of a shot of espresso combined with chocolate syrup or powder, filled with steamed milk and foamed milk on top.

Center: Raspberry Mocha Latte (nice rite?)

After attended this course, i became more appreciative of coffee now. Mayb gonna enrol for the coffee cupping workshop.

Just wanna share with you all about story on Irish coffee which i read on the net quite long ago.

有人說愛爾蘭咖啡的發明人是都柏林機場的酒保，因為橫越大西洋的飛機常會在這個機場加油，旅客下飛機休息時很喜歡喝杯愛爾蘭咖啡，所以它就隨著飛航而傳到世界各處。

這個酒保是為了一位美麗的空姐所調製的。酒保在都柏林機場邂逅了這位女孩，可能是一見鍾情吧，酒保非常喜歡空姐。他覺得她就像愛爾蘭威士忌一樣，濃香而醇美。

可是她每次來到吧檯，總是隨著心情點著不同的咖啡，從未點過雞尾酒。這位酒保擅長的是調雞尾酒，他很希望她能喝一杯他親手為她調製的雞尾酒。後來他終於想到了辦法，把他覺得像愛爾蘭威士忌的女孩與咖啡結合，成為一種新的飲料。然後把它取名為愛爾蘭咖啡，加入Menu裏，希望女孩能夠發現。

可惜這位女孩並不是細心謹慎的人，所以一直沒有發現愛爾蘭咖啡。酒保也從未提醒她，只是在吧檯內做他份內的工作，然後期待女孩每隔一段時間的光臨。後來她終於發現了愛爾蘭咖啡，並且點了它。從酒保發明愛爾蘭咖啡，到女孩點愛爾蘭咖啡，經過了整整一年。

當他第一次替她煮愛爾蘭咖啡時，因為激動而流下眼淚。為了怕被她看到，他用手指將眼淚擦去，然後偷偷用眼淚在愛爾蘭咖啡杯口畫了一圈。所以第一口愛爾蘭咖啡的味道，帶著思念被壓抑許久後所發酵的味道。而她也成了第一位點愛爾蘭咖啡的客人。那位空姐非常喜歡愛爾蘭咖啡，此後只要一停留在都柏林機場，便會點一杯愛爾蘭咖啡。

久而久之，他們倆人變得很熟識，空姐會跟他說世界各國的趣事，酒保則教她煮愛爾蘭咖啡。直到有一天，她決定不再當空姐，跟他說Farewell，他們的故事才結束。他最後一次為她煮愛爾蘭咖啡時，問了她這麼一句：Want some tear drops？因為他還是希望她能體會思念發酵的味道。

她回到舊金山的家後，有一天突然想喝愛爾蘭咖啡，找遍所有咖啡館都沒發現。後來她才知道愛爾蘭咖啡是酒保專為她而創造的，不過卻始終不明白為何酒保會問她：“Want some tear drops？”。沒多久，她開了咖啡店，也賣起了愛爾蘭咖啡。

漸漸地，愛爾蘭咖啡便開始在舊金山流行起來。這是為何愛爾蘭咖啡最早出現在愛爾蘭的都柏林，卻盛行於舊金山的原因。空姐走後，酒保也開始讓客人點愛爾蘭咖啡，所以在都柏林機場喝到愛爾蘭咖啡的人，會認為愛爾蘭咖啡是雞尾酒。而在舊金山咖啡館喝到它的人，當然會覺得愛爾蘭咖啡是咖啡。因此愛爾蘭咖啡既是雞尾酒，又是咖啡，本身就是一種美麗的錯誤。」
（以上段落節錄引用 蔡智恆先生 作品˙愛爾蘭咖啡）

Touching rite? Poor bartender, his love is only one-sided n the air stewardness never discovered it. Well, one day i shall try the Irish coffee.

After the course ended @ 4pm, i decided to drop by the museum as it's still early n i wanna c the rock exhibition. I have not stepped into the national museum for > 10 yrs cos i remembered tt my last visit was in primary school.

National museum

Too bad that no photo can be taken on the exhibition in the museum. Otherwise i can upload more photos. All the rocks looks as if they are real dishes. The most interesting part is a rock that has a chocolate aroma. It's true, i smell it personally. It's known as 金香玉 and can be found in Shanxi or Dali in Yunnan. 神奇rite?

There is oso another exhibition which i visited. It's about Singapore 1st ten years from Independence. The exhibition is at the new building of the National Museum, didn't know that there is a new extension built.

Mixture of old & new

Orchid series notes

Singapore first cabinet ministers

While touring the exhibition, it oso recapped my memory of Singapore history, seems to 4get those learned in secondary school.

There are other exhibitions but admission charge is requied so i didn't went to those exhibitions. B.t.w. from 6-9pm daily, there is free admission to all living galleries.

Get to know from silent tt admission to Singapore Art Museum on Friday 6-9pm is free. Probably may visit more museums in the future cos it's not as boring as i thought. Mayb i'll become somemore who may appreciate art more? Will update my blog if i encounter any interesting stuff while visiting the museums.

Actually a lot of people dislike going out alone cos i think a lot of people have the mentality of loneliness. But after attending workshop n going to museum alone, i discovered tt it can be quite fun doing things alone. If in Singapore, i already have this mentality then how can i travel overseas alone rite?

Took a snap of myself @ National Museum. I really enjoyed myself a lot!