Let’s Talk Coffee: It’s Pure Love
Let’s Talk Coffee: It’s Pure Love
Kevin, in an earth-tone jacket, put aside the single lens reflex camera he bought for fun, and took up the coffee grinder with a stainless-steel handle glinting from careful swabbing. Bending over slightly, he carefully stirred and ground his coffee beans. As if with a religious fixation, he gazed intensely on the powder produced to discern if they were of similar grind. A full-time commercial director with abundant knowledge on multimedia production, Kevin teamed up with Kelly, a good friend who shares his love for caffeine for more than a decade, to produce a ten-episode show on an audio-based social media app. The show brought them in touch with lots of coffee maniacs, including Cecilia, a trainer authorised by the Specialty Coffee Association and judge at Hong Kong Competition.
Kevin and Cecilia often visit cafés for coffee tasting, and pore over how to grind beans and brew different coffee.
Gradually, the show gathered a group of 50 or 60 loyal fans. Kevin had even wanted to share the joy with more people by selling coffee beans at market fairs, but the plan was disrupted by the pandemic and an unexpected event at home. Undaunted, they took to the CIBS platform, with an aim to impart knowledge about the drink and information on the local industry.
Take the episode on professional competition for an example. It featured judges of world-renowned barista competitions. “They talked about rules that might be overlooked by participants. It’s something a world champion of handcraft coffee would not be able to tell you. Coming from a judge made the whole thing more comprehensive,” said Ken. The judges also compared the different moods when Hong Kong and foreign participants took the stage. “Participants from other countries were chill. They just enjoyed the competition and exchanged beans. Hongkongers, however, were more anxious. They would practise their scripts backstage and try to get things prepared.”
Cecilia’s favourite episode was on a local source of coffee beans, “A coffee plantation must avoid too much sunshine or too low a temperature. It is best located on high mountains with fresh air. The climate and altitude of Hong Kong is not good for growing coffee, but a coffee farmer cultivated the plants on a farm on high ground. He planted banana trees next to the coffee trees to provide shade and help retain soil. After a typhoon blew over the coffee trees, he replanted them. After all, it takes an average of five years to get your first harvest.” Besides, they also had café owners to share how they fine-tuned fermentation, roasting, and grinding according to the special features of the beans to enrich the flavour. Never underestimate the efforts that went into each cup of coffee.
Café owner Gary often has coffee with Cecilia and Kevin.
“We touched on almost every part of the industry chain.” From merchandising, coffee farming, to roasting, brewing using different utensils, and how to savour a good cup of coffee, they invited veterans and up-and-coming baristas to share their secrets. In an age of selfies, they also discussed the phenomenon of food porn with an editor of an online coffee magazine and KOLs, and explored the unique local coffee culture with barista trainers.
When confined at home by the pandemic, how can we brew a nice cup of coffee? Cecilia said eloquently, “Don’t use tap water for coffee. The chlorine in it will give the coffee a bitter taste. Use mineral water or water especially for brewing coffee. A small investment into a better grinder will give you a richer and smoother cup of drink.” Kevin pointed out that coffee lovers could progress to savouring and appreciating the drink with different senses, “For example, if you put a light under the cup and light roast coffee turns burgundy in colour, it’s a nice one. Different ways of grinding and brewing will result in distinct aromas and tastes.” After recording each episode, they brewed coffee with the guests and videotaped the process for uploading to YouTube. Once they talked about their beloved beverage, both could go on nonstop. Their wish? A coffee gathering when the pandemic is over.
To brew a cup of coffee, Cecilia’s advised to use mineral water or water especially used for brewing coffee.
