GE2011-06
Millions wake up thinking about this aromatic beverage. Coffee is much more than a morning routine. This black gold is storming the world again in a new trend similar to fine wines. Wish to know more about coffee? Join Mr. Dixon Ip, the first certified Cupping Judge and Licensed Q Grader in China, to see the journey of coffee from seed to cup. You will enjoy tasting some very best specialty coffee.
Three sessions on Wednesdays from October 12 to November 2 (except October 19) and a visit on Saturday in English
Session 1 (12/10)
The World of Coffee
Like to hear some stories of coffee? Let us enjoy a cup of coffee together and search for their origins.
Session 2 (26/10)
From Seed to Cup
How does this second most traded commodity move its way up the value chain from the farm to our table? What do labels like RFA and FTO mean to us, the customers, and farmers? Let’s demystify these certifications of sustainable coffee.
Session 3 (2/11)
Coffee Tasting: ‘Cupping’
‘Cupping’ is a method of professional coffee tasting. You will ‘cup’ some of the world's best coffee and find out what coffee characteristics matter to you most.
Session 4 (5/11)
Coffee Excursion at Kwun Tong
We will conclude our short journey to the world of coffee and set out for coffee hunting.
1:00pm – 3:30pm Visit to Coffee Roastery
4:00pm – 6:00pm Coffee Gathering
Medium: English
Dates: 12/10 – 2/11, every Wednesday (except 19/10), 3 sessions
Time: 5:30pm – 7:30pm
Venue: Swire Lounge, Robert Black College
Coffee Excursion
Date: 5/11 (Saturday)
Time: 1:00pm – 6:00pm
Venue: To be confirmed
Quota: 30
Deposit: $100 (refundable upon 80% attendance)
Deadline of Enrolment: 30/9
Three sessions on Wednesdays from October 12 to November 2 (except October 19) and a visit on Saturday in English
Session 1 (12/10)
The World of Coffee
Like to hear some stories of coffee? Let us enjoy a cup of coffee together and search for their origins.
Session 2 (26/10)
From Seed to Cup
How does this second most traded commodity move its way up the value chain from the farm to our table? What do labels like RFA and FTO mean to us, the customers, and farmers? Let’s demystify these certifications of sustainable coffee.
Session 3 (2/11)
Coffee Tasting: ‘Cupping’
‘Cupping’ is a method of professional coffee tasting. You will ‘cup’ some of the world's best coffee and find out what coffee characteristics matter to you most.
Session 4 (5/11)
Coffee Excursion at Kwun Tong
We will conclude our short journey to the world of coffee and set out for coffee hunting.
1:00pm – 3:30pm Visit to Coffee Roastery
4:00pm – 6:00pm Coffee Gathering
Medium: English
Dates: 12/10 – 2/11, every Wednesday (except 19/10), 3 sessions
Time: 5:30pm – 7:30pm
Venue: Swire Lounge, Robert Black College
Coffee Excursion
Date: 5/11 (Saturday)
Time: 1:00pm – 6:00pm
Venue: To be confirmed
Quota: 30
Deposit: $100 (refundable upon 80% attendance)
Deadline of Enrolment: 30/9
Schedule:
| Date | Time | Venue |
| 12 Oct 2011 | 17:30 - 19:30 | Swire Lounge, RBC |
| 26 Oct 2011 | 17:30 - 19:30 | Swire Lounge, RBC |
| 02 Nov 2011 | 17:30 - 19:30 | Swire Lounge, RBC |
| 05 Nov 2011 | 13:00 - 18:00 | (Trip) |
Bio of Instructor(s) 導師簡介:
Mr. Dixon Ip
Founder of Xen Coffee. Dixon is Technical Advisor of Hong Kong Professional Coffee Association (HKPCA), national coordinator of the World Barista Championship (WBC) and the World Siphonist Championship (WSC) worldwide competition and the Head Judge of WSC 2011 (Hong Kong region). He is the first certified Cupping Judge and Licensed Q Grader by the Specialty Coffee Association of America (SCAA) and the Coffee Quality Institute (CQI) in China.