十多名參加者當中，有咖啡從業員，單品及紅酒愛好者，一般都頗年輕；導師是個正積極考取這專業資格的少年人．相比他們的認真，我倆實在有點hea!
由簡單的咖啡介紹，認識什麼是Cupping，基礎味道的分辨，如何在咖啡乾濕狀態下比較它的各種表現，以其平衡度決定評級．．．等等，實在是一門頗專業的學問．如果真的對咖啡品賞渴望有更深體會的朋友，我絕對推薦這些體驗講座．至於我自己呢？暫時還是想享受一下BB班的自由，hea住飲咖啡，畢竟專業是要認真對待的啊！
Just received an email from Hunter Douglas Designer Club, originally I thought it must be another new product launch or discount week...well, what a surprise of "Coffee Cupping" invitation! A talk presented by Caffe Habitu. This reminds me I did join one in early July, by a kind invitation from my friend, truly speaking, the very first time in my life. Thanks Julianna.
It took a total 3 hours time for this exercise, around 10 persons gathered in a small room full of coffee aroma, some were already a barista, some are red wine or coffee addict, fairly young but serious, compare with us two, ha ha ! a bit hea ! The lecturer was a young man who is going to have this professional qualification after some more examinations, cool!
Started by a brief introduction to coffee type & origin, followed by what is the meaning of Cupping, what are the basic aroma (up to at least 36 types), how to "feel" the behavior of coffee in dry & wet condition, what is the proper cupping manner, what are the concern of overall balance to dictate the final grading...etc, etc. A really professional era, I have to say.
If you do wish to taste "deeper" to your cup of coffee and know more in the coffee world, I shall highly recommend you to attend these Cupping gathering, which are quite hot and shall become more popular in Hong Kong now.
And myself ? I tend to stay in my junior stage at this moment, to taste my "Hea" style coffee, because professional is professional, it must take time & heart to treat it sincerely.
