I started the journey of being a coffee maker rather than a coffee drinker when I lived in Taiwan in 2015. I took classes on hand drip and latte art, bought gears home to make coffee for my family, writing blogs on cafe, and even growing coffee plant at home. Just like any coffee connoisseurs did.
In 2017, I made up my mind to go one step further by renting a place to start roasting. It’s not easy to do that in Hong Kong, as the smoke will get compliant from neighbour. I’m so lucky to find this place in Cheung Sha, which is remote enough but still accessible, to build up my little coffee roasting workshop.
Then it’s a student life for 2 years:
- Sep 2018: San Francisco, Boot Coffee Campus – SCA Roasting foundation & intermediate
- Nov 2018: Taipei, Taiwan Coffee Lab (TCL) – SCA Sensory foundation & intermediate
- Jan 2019: Panama, Finca Hartmann / Boot Coffee – Geisha Birdsong Coffee production
- May 2019: Hong Kong, Coffee Pro – SCA Green Coffee foundation & intermediate
- Nov 2019: TaiChung, Blossom Valley Coffee – SCA Brewing foundation & intermediate.
- Mar 2020: San Francisco, Boot Coffee Campus – SCA Roasting professional (Postponed due to Coronavirus)
My professional level roasting class was supposed be held on Mar 26, 2020. Due to the coronavirus, the class is cancelled. And basically everyone in the world now sitting home have nothing to do. And me too! Although the plan is interrupted, it may not be a bad time to start as probably we all drink lots of coffee at home.
I and my wife also live in Cheung Sha. We know how desperate to get a good coffee around. Hope that my coffee can help you start a good day from home.