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Zurich meets Hong Kong over a Cup of Coffee – A conversation on freshness...

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playground Studio

Unit 4A, Lee King Industrial Bldg

12 Ng Fong Street

San Po Kong, Kowloon

Hong Kong

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Since the early days of the specialty coffee movement, freshness has been one of its central pillars. Freshness is best defined as having original unimpaired qualities. In coffee, it is most often seen as freshly roasted, ground within a few days, immediately extracted and consumed. But in spite of this pivotal role of freshness for high quality coffee, the objective and scientific measurement of freshness has often been vague and elusive. How can one measure the level of freshness of coffee? During our discussion on freshness of coffee I will explore two distinct but related approaches. One is based on the degassing of the freshly roasted coffee and the other on the evolution of its aroma profile during storage and introduce a concept called freshness index. This discussion of freshness will naturally lead into some general observation about specialty coffee.

In partnership with HKCG Coffee College (Member of Hiang Kie Coffee Group) and playground.work studio



當蘇黎世、香港和咖啡走在一起 —— 談咖啡鮮味

自精品咖啡文化浮現,咖啡鮮味便是大眾追求咖啡質量的其中一個重點。原質量愈能保存完好,咖啡味道便愈鮮。論咖啡,大多數人認為在烘焙日後幾天内取豆磨粉,並即時提煉享用的咖啡味道最鮮。但是用來量度咖啡鮮味的客觀和科學量度方法,一向含糊及無據可依。究竟咖啡的新鮮度可以如何量度?討論會會探討兩個不同而又相關的評鑑方法:一是以新鮮烘焙的咖啡豆的排氣狀況量度新鮮度,二是依據咖啡豆香氣的變化而引申稱為新鮮指標的概念,並繼而帶大家評審分析精品咖啡。

與香記咖啡學院(香記咖啡集團成員)及 playground.work studio 合辦

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Location

playground Studio

Unit 4A, Lee King Industrial Bldg

12 Ng Fong Street

San Po Kong, Kowloon

Hong Kong

View Map

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