[Coco Espresso701] our own roasting boutique cafe starts with a raw bean

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It's 9: 00 in the morning. Coco Espresso701's coffee roaster, while there are not too many guests, has lit the stove, ready to stir-fry 30kg of Ethiopia Guji before noon.

Probably many people have heard the name Coco Espresso. Ten years ago, it began to prosper in a small shop in Central, which is owned by Johnson Ko. "for a coffee lover, what he wants is not only to drink a cup of coffee in his hand, but also to know everything behind the coffee beans, such as soil and water, climate, variety, personality, etc., even the ideas and stories of soybean farmers and manors. Because each bean is an independent life, drinking it is like the life course of drinking beans. " It seems to be emotional, but only by knowing more about the nature of coffee beans can we stir-fry its flavor to the extreme. Johnson used to buy roasted coffee beans from outside. Since three years ago, he decided to stir-fry his own beans instead of using fake hands on others. Because he deeply understands that no matter how good the baking technology is, it is impossible to turn mediocre or defective beans into fine beans.

Purchase of semi-straight-fire coffee bean roaster from Japan, except for the switch, the rest is close to manual mode operation, which tests the experience and craftsmanship of the roaster.

Semi-straight fire baking

"the baker is going to bake Ethiopia Guji today. As a matter of fact, I have long known the coffee bean producers because I had tasted their sun-cured coffee before and felt amazing, so before the season, I specially told them that I wanted to introduce some of the harvest in the current season, and specially asked for 'honey treatment'. " In the past, the sales model of raw beans often went through multiple intermediaries. If buyers want to know the quality or quality of raw beans, they may not get the first-hand information, and after layers of intermediaries, the cost ultimately falls on the buyers. In order to change this trading model, while at the same time directly understanding the quality of raw beans, Johnson approached the manor directly as the first person possible, putting the money saved into baking and blending technology. He believes that this should be the current way of playing boutique coffee, which may not be popular locally, but many small, independent coffee shops in the United States are already following the path.

In order to lead the original regional flavor of raw beans, Johnson bought a Japanese-made Royal Fuji roaster in the studio a few years ago to stir-fry the beans professionally. "I've always baked my own coffee beans, but it used to be purely amateur." Now that we have made direct contact with the manor, it is only natural to find the best raw beans, and stir-fried beans at home is the next step. "this machine is different from the ordinary roaster, it is semi-straight fire baking, each time can only be a small amount of stir-frying, and almost zero electronic operation, manual mode operation." In order to more accurately control the degree of baked beans, Johnson insists on stir-frying only three kilograms of beans per trip. Boutique coffee, one of the very important spirit is to drink a single coffee out of the most original regional flavor, so most of the performance is shallow roasting. In case of a slight loss of mind, stir-fry over the fire, it will spoil the rare good beans and become raw materials!

This roaster logbook records the data and results of each coffee bean roasting. Stay and monitor the baking almost every minute, and that's what it is to be serious and focused!

Coco Espresso701

Shop 701, Hongda industrial centre, 21-33 Dalian pai road, Kwai Chung

2499 7255