The One With Cupping Class At Habitu Cafe – A Coffee Connoisseur Experience

Ten things I didn’t know about coffee, but I do know now.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#1 That cupping is not only a Chinese medical term. Nor only a dirty word. But it’s also a coffee tasting technique, where coffee samples are prepared and tasted one by one.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#2 That coffee is best tasted at its purest form; that is, without sugar nor milk. Like wine tasting, to best experience coffee, you gotta smell it, slurp it, drink it, and then breathe through your nose. Really.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#3 That I don’t fancy Latin America coffee. I didn’t know that breed of coffee, with its smoky aroma, mild body and sourish aftertaste, is not from this side of the world.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#4 That when someone said a coffee has a “floral” fragrance, it does not mean “flowery”, but “light and refreshing”. I don’t know about you, but give me an unfloral coffee anytime, i.e. “strong and heavy duty” :P

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#5 That coffee from the same region usually taste the same… the same way Asians look like Asians and Europeans look like Europeans.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#6 That locals tend to like Indonesian coffee, because it’s the easiest to get from around here, and the Hong Kong coffee culture was cultivated as such. Costa Rican coffee, for example, tasted “weak” to local coffeenistas, even thought the caffeine content is the same.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#7 That coffee in local char chaan teng tasted so bad because they are only brewed once, and coffee don’t survive well beyond 30 minutes. After this holding period, the taste get sourer and sourer. I’ll never order coffee at night when I eat at char chaan teng again.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#8 That the world most expensive coffee is “Coffee Luwak”, costing some US$300 – US$600 per pound, of which I had the privilege to “cup” tonight. Strong but sweet, with a lingering aroma, it was easy to spot why it costs so much.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#9 That the same expensive coffee is produced by civet cats by… digestion. Your guess is as good as mine. Luwak literally means “cat shit”. Why oh why it tasted so good?

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

#10 That soya milk cannot be used for coffee art. And I am not good in coffee arts. My petals, instead of being elegant, looked like five misshapen blobs of… foam.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

How do I suddenly know so much about coffee? I am no coffee connoisseur, but these nuggets of information were certainly valuable to regular coffee drinkers like me (I regularly spend half my salary on coffee, at least five shots a day, everyday).

My coffee-o-meter went up 500% thanks to a two-hour coffee workshop session at caffe Habitu’s new Coffee Academy & Roasting Studio.

Cupping Class At Caffe HABITU - Coffee Academy & Roasting Studio

It’s a really cool, chill out place, located in the bustling Causeway Bay but in a charming “tong lau” (i.e. walk-up apartment). Art jamming sessions are held regularly on the premise.

The studio is only open to members; coffee lovers who have participated in their coffee workshops. The coffee cupping classes, led by their District Coffee Trainer Carol, are available for groups of 2 or more at HK$388 per person. Check out their website for booking information.

This is an invited tasting session

Caffe HABITU – Coffee Academy & Roasting Studio
128 Leighton Road
Causeway Bay, Hong Kong
31040075
Website, Facebook


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