Coffee Sensory Workshop
Coffee Sensory Workshop
Want to understand the nuanced flavours of coffee better?
This workshop will teach you how to identify the various flavour characteristics of coffee, such as aroma, acidity, sweetness, bitterness, and body. You'll learn about the key factors that influence coffee flavour and how to evaluate the aroma, flavour, and mouthfeel of coffee, improving your coffee tasting skills. Whether you're a coffee novice or a seasoned enthusiast, you'll gain valuable insights.
- Learn about the different coffee bean origins and processing methods and how they affect the coffee's flavour.
- Sensory evaluation methods and the use of the flavour wheel.
- Learn how to evaluate the aroma, flavour, and mouthfeel of coffee (e.g., floral, fruity notes...).
- Taste and compare coffees from different regions.
Price: $450/person; $420/person for two or more
Class size: 1-4
Time: 13:00-15:00 / 18:00-20:00 (2 hours)
Location: San Po Kong
Frequently Asked Questions
Best tasting period of coffee (reference)
It is recommended to drink it 8-10 days after baking.
Roasted coffee beans: a few days later (bean cultivation) - within 3 months.
Ground coffee: within 2 weeks of purchase.
*It can still be consumed after that time, but the flavor will gradually lose.
Storage method: Store in a sealed container/bag in a well-ventilated, cool, light-proof place away from odors.
Pour-over brewing recipe (reference)
Powder amount: 15-20g
Grind size: medium
Ratio: 1:12-1:18
Water temperature: 90-93℃
Brewing time: 2-2:30 minutes
Delivery and payment methods
Free shipping to Hong Kong (excluding outlying islands) for purchases over HKD$400.
- Overseas/Non-Hong Kong Regions (SF Express freight collect)
- Pick up at SF Express Station
- Pick up your package at the smart locker
- SF Express (door-to-door delivery)
Payment Methods
- Credit card (Visa, Mastercard)
- Apple Pay
- Google Pay