Newsletter Issue No.1 | 2015
Feature
From Aircraft To Coffee
A
of
Specialty
COFFEE
Recently, there are more and more people fancy
about coffee, from simply 3-in-1 instant coffee to
all kinds of franchise coffee shops. Specialty coffee,
which is now a hit in town, with different ways
to make coffee and coffee beans from different
regions, is full of appreciation wisdom.
Raymond was a pilot before devolved himself wholeheartedly
into the coffee world. Being a pilot gave him the chances to travel
around the world as well as to try many coffees with different styles
and taste. He discovered that there were many quality cafés in
other countries which was totally different from the coffee culture
in Hong Kong and decided to introduce the concept of small
quality coffee shop to Hong Kong. It was till 2010 with Hong
Kong representatives to join the World Barista Championship
(WBC), there were more people to start paying attention about
specialty coffee.
Coffee Beans Mix and Match
To claim itself specialty coffee, it must have to meet some standards
and pass the appraisal of the Coffee Cupping, such as coffee species,
degree of roast, brewing method and whether it can show the
origin’s characters and styles.
When people first get started to have coffee, most of them would
think it’s solely bitter or sour which somehow made them to
just stand there and would not going any further. Yet, Raymond
explained it is because most commercial coffee beans are dark
roasted in tradition, which resulted a bitter style. On the other
hand, specialty coffee emphasized in the fruit acids style and with
more degrees of roast and varied characters of different coffee
beans from all over the world, giving it more layers in the taste. For
example, Brazilian and Indonesian coffee beans are spicy, nutty
like hazelnut, cocoa and walnut tastes, in a mild way; Ethiopian
and Panama coffee beans are more like scented tea, mixture of sour
and sweet, very friendly — coffee beginners’ pick.
Raymond Tong, Chief Trainer
and Founder of Coffee Pro.
Coffee Pro, is the only SCAA
certified coffee training lab
in Hong Kong, offering
professional training of SCAA
and SCAE certifications in
Barista.
Newsletter Issue No.1 | 2015
Feature
Espresso VS Hand Drip Coffee
Generally speaking, the ways to make coffee can be categorized in
two groups and they are espresso and hand drip coffee. For Hong
Kong, Raymond said the former one is still the dominant since
most of the coffee drinkers prefer Cappuccino, Latte and Flat
white, espresso-based drinks with milk made by Italian espresso
machines. The stability of these Italian espresso machines will be
a bit higher than hand drip coffee which requires Baristas’ skills.
Despite of it, Raymond said barista is like the “driver” of the
machine, it all depends how barista is going to control the water
temperature, timing and volume all in a right way.
Coffee and Lifestyle
Raymond thinks that coffee appreciation is rather subjective and
personal, and it is not a must to have the “Number One”. “Coffee
tasting is like wine tasting, which depends on your personal
preferences. Someone might like it sour, while others might like
it sweet. What matters after all is what you like,” he said with a
smile.
Art and culture form a vital part of a quality living. Wheelock
Properties strives to promote interest and appreciation for art and
culture, and showcases a collection of work in the form of painting,
sculpture, glass art and photography, in our developments to
inspire a new perspective of living spaces. Wheelock Gallery is
collaborating with Raymond to open Lex Coffee in April. We
are thrilled to invite all of you to come over and explore all the
possibilities that coffee and art could inspire you.
Lex Coffee:
100 Belcher’s Street, Kennedy Town, Hong Kong (coming soon)
Top 4 Hand-Drip Coffee Skills
Pour Over Kettle
For pour over kettle, filters, filter holders, and servers are also needed. When
you are using a pour over kettle to make coffee, it depends on the amount,
speed and temperature of contact with the water over time. Barista needs to
control well with the flow of water and so to have the coffee and water contact
time just right.
Syphon Coffee
Syphon (vacuum pot) coffee is a brewing method that involves a process of
heating and cooling of water changes and pressure in the vessel. The pot is
divided into two parts, when the heating vessel changes the vapor pressure of
water in the lower part; the heated steam will push the water up into the upper
vessel and then boil, extract and filter the coffee. Since this process involved
heating and a longer immersion time, it is as skillful as using pour over kettle.
French Press
French Press and Clever Cup, the reminding two ways in making coffee,
are relatively easy and convenient when compared to the others. These
two methods involved immersion only and will not be easily affected
by the flow of water, which is good for coffee drinkers with entry level.
Pour ground coffee into the empty beaker and add hot water, let brew
and wait for around four to five minutes. Slowly press the plunger to
the bottom to separate the grounds, pour and serve.
Clever Cup
Like French Press, Clever Cup also involves immersion. But what
made Clever Cup different from French Press is the coffee comes with
a sediment-free cup filtered by a paper filter. This method enables the
coffee to be served with a finer texture if compares with French Press.