FROM BEAN TO BREWS:  COMPREHENSIVE COFFEE WORKSHOP

Hello, I'm Jan. 

Today, I will share my experience from joining KX Knowledge Sharing, titled "FROM BEAN TO BREWS: A COMPREHENSIVE COFFEE WORKSHOP," shared by P'Bic, our KX Technical Lead. For me, I'm not a coffee lover, and I haven't experienced seeing an end-to-end process of how coffee is made. So, I'm very excited to be a part of this session. 

P'Bic explained there are 3 steps to a journey to the world of coffee. 

• Roasting  

• Coffee Cupping  

• Coffee Brewing  

Step 1: Roasting 

 This is a wide range of coffee roasted from No 1 to No 14 depending on what favour you like  

 For example: 

• 7 - 8 Light 
• 9 Medium (City Roast 1st Crack Done) 
• 12 Full City+ (2nd Crack) 
• 13 Vienna-light French roast 
• 14 Full French 

P' Bic also prepared an amazing machine for roasting coffee at home, which we can't imagine. It is a 'Popcorn popper'. And these are the easy steps to roasting with a popcorn popper. 

Roasting with POPCORN POPPER 

• First crack (start at No. 8 as the picture abrove) 
• Second crack (start at No.12 as the picture abrove) 

7. Pour the beans out to cooling chamber 

8. Wait for overnight before brewing 

Step 2 Coffee Cupping - Taste coffee and Compare coffee 

 We have experienced four bean origins: 

• Ethiopia Purple 
• Kenya 
• El savadore 
• Tops Super Market

Step 3 Coffee Brewing 

There are various coffee grind sizes.  

Coarse > Medium >> Fine  

There are also multiple ways to brew coffee, and each method may affect your time spent tasting, so choose the one you prefer: Cold drip, Hot drip, and Cold brew.  

 Cold BREW 

• Grinding bean 60 g 
• Pour coffee bean into filter pocket 
• Pour water in and put it the refrigerator for 24 hours 
• Take filter pocket 

 Cold Drip 

• Grinding bean 60 g 
• Pour coffee bean into filter pocket 

• Pour cold water into the water chamber 
• Rise the coffee pocket to be moist 
• Adjust the chamber valve to have continuous water dripping 
• Put in the fridge and wait for 2 - 3 hours 

Hot Drip 

• Heat Water to 86 Celsius 
• Grinding bean 20g 
• Put paper drip filter at Dripper 

• Pour 60 g hot water and wait 45 seconds 
• Pour it 5 times 

This workshop was truly eye-opening experience because I could see the whole process, and taste a lot of coffee origins (even though I'm not sure how different they are... T_T)  

 I'm looking forward to the next KX knowledge-sharing. 

If you guys want to join the KX Team  

See open positions at [link]