Coffee Making and Macaron Master Course*

3 Mar


Hi there!

Today I would like to introduce you to our Coffee Making and Macaron Master Course!

This 3 day course is designed to provide the skills and knowledge of coffee and macaron making, focusing on Japanese hand-dripped style of coffee making. It is known as the best way of making coffee and all participants will learn hands-on the techniques of how most coffee is made in cafes in Japan and Korea, as well as a detailed history and the characteristics of beans from different regions around the world.


The course is also intended to immerse you into the mastery of macaron making. Participants will be taught more than 10 kinds of macarons by both French and Italian meringue. The course is fully hands on and baking materials and ingredients are all provided. All participants will receive a certificate of completion from Caramel Factory!


Course Details


– Introduction To Hand-Dripping Coffee

– History of Coffee: Arabica and Robsta

– Countries and Roast grade

– Step by Step of Making Hand-Dripping Coffee: Make your own Coffee by HARIO method

– Comparison of different kinds of coffee beans (Brazil Santos, Guatemala, Kenya AA, Ethiopian, Papua New Guinea, Blue Mountain, etc.)

– Iced Coffee Making (Cooling method) 

– Introduction to Other Coffee Making Techniques: Syphon, Espresso machine and Mocha pot





macarons photo


Italian meringueBelgium Chocolate Macaron, Apricot Chocolat Macaron, Caramel Macaron, Vanilla Macaron, Green Tea Macaron, Royal Milk Tea Macaron, Blueberry Cheesecake Macaron

French meringue: Lemon Macaron, Mango Macaron, Raspberry Macaron, Passion Fruit Chocolat Macaron




In Japan where there is coffee culture, we have lots of unique coffee shops that mainly serve ‘hand-dripped coffee’. Some shop even roast coffee beans on their own from raw beans, and since it is a big investment in machine and it is quite unique they normally put it in a place where customers can see when they roast.


When you say hand-dripped coffee, you use beans distinguished by countries and regions such as Brazil, Guatemala and Kenya. Some blend, of course. Unlike cafe latte or cappuccino that are espresso base and require machines, hand-dripped coffee enables us to enjoy the distinct difference of aroma in each variety of coffee beans.


As a coffee lover, I have always wanted to conduct a class on coffee. So I am very excited about this course. You can tell a story from a cup of coffee and sometimes having knowledge can change the impression towards the product, just like one of my students told me “I used to not like coffee that much but now I do after having your coffee!”

I wish to share as much information as I have for coffee in this 3 day course!


You will also master on making macarons during this 3 day course. Macarons go very well with coffee and our macarons are very popular among my students and customers, so I am looking forward to introducing them to you!




Here are the class schedule;

January 26th (Sun.)
February 15th (Sat.) 16th (Sun.) 23rd (Sun.)
March 1st (Sat.) 15th (Sat.)
April 11th (Fri.) &13th (Sun.) 18th (Fri.) &20th (Sun.) 25th (Fri.) &27th (Sun.)



*January & February classes are finished.

*You can choose any of the above available dates.

*Time: 11am to 5pm (full day) with 1 hour lunch break (1:30pm-2:30pm). 

– FEE:                       RM1,290.

– Payment Method: In order to register, deposit RM100.- to be banked into Caramel Factory Account.

– Number of students per class: 6 students maximum



To register for the class, please contact us by email (or call): (012-352-3106).

Thank you so much for visiting our blog and hope to see you soon!!!


8 Responses to “Coffee Making and Macaron Master Course*”


  1. April 2014 Class Schedule* | caramel factory - March 17, 2014

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  3. Coffea Coffee @ KL! | caramel factory - May 14, 2014

    […] I just finished my 3rd session of Coffee Making and Macaron Master Course! […]

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    […] Coffee Making and Macaron Master Course is coming soon in August! […]

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    […] business in Malaysia is expanding vast in the last couple of years. (My student has joined our coffee & macaron master course, by the way. I am glad to be sharing such information with students […]

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