Sumatra Coffee beans are suitable for anyone to drink Starbucks Coffee tasting theme

、

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

I have drunk coffee more than ten times more in the past eight months than in my lifetime. I have been checking in every few days since I met Stone Coffee in June last year. During this period, I went to Singapore three times, and every other day I went to Tiong Hoe Specialty Coffee introduced by my son-in-law William to sigh for coffee. The coffee drinking culture in Taiwan is much higher than that in Hong Kong. In Taipei in July last year, my daughter took us to try two award-winning coffee shops, which was really good. Seeing that my wife and I are so interested in coffee, disciple Teddy bought us a new Italian home coffee machine in October, which is much more powerful than our previous one. In addition, two months ago, I followed the boss of Stone Coffee in a car with Masters to the famous Na ï ve Yard coffee shop in Taipei, where they spent an afternoon studying how to screen coffee beans.

Beautiful coffee beans are as rare as red wine. I have the honor to try 3 kinds of beautiful beans this time.

Practice frequently

Master Gong has been actively practicing at home since he got Stone Coffee barista Vincent to teach him the introduction and make the coffee style that we both like. With two or three months of practical experience, Master Gong has been organized and has made some progress. With a powerful coffee machine, learned the basic skills of making coffee, of course, there must be beautiful coffee beans, is a combination of three swords to drink good coffee.

Of course, they have confidence in the coffee beans in Taipei. They will pick out all the bad beans, sometimes 20%, or at most 50%. How many suppliers will have such a conscience?. After a lesson with them in picking up bad beans, I know that many coffee bean suppliers will resell bad coffee beans to coffee suppliers that do not require them, such as three-in-one instant coffee. I dare not drink coffee in coffee chains or cafes anymore. I wanted to buy two kinds of coffee beans when I was picking beans, but I was robbed by the boss of Stone Coffee. Alas, how dare I ask him to buy beans for me in the future?

Fortunately, I have a home court, which is Singapore Tiong Hoe Specialty Coffee. After going to Bangkok after Christmas, I returned to Singapore with my daughter and family. The main activity of the whole week was to drink and eat. Apart from eating Beijing stuffed duck twice at Orchard Road Paragon's Royal Duck Restaurant, the most help was Tiong Hoe. More than half a year ago, I went to Tiong Hoe for coffee with my son-in-law William and met the boss's father, Tan Tiong Hoe, who is a veteran. Since I met Mr. Chen in June last year, he has taught me and Master Gong a lot about the history of coffee beans, and also explained why beautiful coffee beans should be washed by hand rather than by machine, and even generously sent very rare beautiful beans, including 400 grams of wild cat poop coffee beans.

Reserved and beautiful beans

This time, I often went to Tiong Hoe fans in Singapore, met Mr. Chen several times, and asked his son to bake Geisha and a matching bean back to Hong Kong for us. Although Mr. Chen has said several times that good coffee should be brewed by hand in order to appreciate the taste of coffee, I am still obsessed with making coffee and asked my boss to medium roast Geisha. When Mr. Chen knew of my request, he immediately opposed it and asked us to go to the coffee shop the next night so that he and his wife could teach me how to make coffee by hand. I brewed it like this three times. The first result was miserable, and the second time I failed. The third time it was barely drinkable. From the look in Mr. Chen's eyes, I already know that I have no talent. From now on, it will be better for the Master to make me coffee.

Having said that, Mr. Chen was very generous to us. He chose two very expensive beans for us to bring back to Hong Kong, and asked his wife and son to stir-fry beans especially for us. The first is the Wallenford Manor Blue Mountain at an altitude of 2256 Michael, and the other is the 20-year-old Indonesian Toraja, each of which gives us 400g. Wallenford is the top Blue Mountain Coffee. This state-owned estate is the highest mountain in the Western Caribbean and is the most important and famous coffee farm. As for old coffee beans, according to Mr. Chen, only two coffee beans can be aged, Toraja and Sumatra Mandheling. On January 12th, Master Gong returned to Hong Kong 4 days later than I did. Mr. Chen roasted two kinds of reserved coffee beans with Mandheling on January 10th, so that we could try the freshest coffee beans. Thank you very much.

Before I returned to Hong Kong, I had arranged for the eldest apprentice Yuka and his wife, the boss of Stone Coffee and his wife, to try coffee at Stone Coffee on the 14th. This time, in addition to 5 coffee beans from Singapore, we also tried 3 coffee beans from Taiwan Fika Fika. The conclusion is that Blue Mountain of Wallenford Manor, Toraja of 20 years and Rose Summer of Panama are the best. Each bean is very pure, with strong coffee aroma and very comfortable to drink. The first time Toraja drank it, it was 20 years old coffee beans. It was an eye-opener. Coffee beans are very strong, without bitterness or sour. In the past, drinking Blue Mountain did not feel outstanding, it was just pure, and it may not be the top blue mountain coffee bar. Wallenford is too good to drink this time. I hope it will have this quality in the future. Panamanian Rose Summer is better baked this time than last time, although it is worth HK $300 for 100 grams. Brown bean