My 5th visit to this café was a special visit – a planned guided tour by Dan, the Managing Director of The Coffee Roaster for my friends in Sydney and a group of coffee lovers from Hong Kong.
The
air-flow roasting (for details please refer to another post) is special for its strengths in consistency control of the
beans roasted as compared to the conventional drum-roasting. A breakthrough from the traditional stuff is
always uneasy with lots of risks and uncertainties. Thanks for Dan who took these risks and
uncertainties in 1992. Without all the
efforts by Dan and other pioneers, all we can try in the market may be solely
factory-made large-scaled beans with hardly any character.
All the
participants in this visit were impressed not only by the smart logistics of
the roasting process, but also Dan’s knowledge and, more importantly, the
passion and persistence in the coffee industry.
Hopefully
coffee quality in Sydney can be kept consistently high. At the same time, I hope coffee industry in
Hong Kong can grow with an integration of the knowledge, skills and culture
from different countries in the world.
Special
thanks to Chester, my coffee instructor, who took me from absolute zero in
coffee knowledge. All the best for his coffee
business and mission in leading the coffee education and industry in Hong Kong.
Special
thanks to Nora and Edward, my BT classmates.
I didn’t expect our friendship started with coffee and it lasts until
today. All the best for their
everything~! Hopefully we shall see in
another coffee meetup very soon. Hong
Kong? Taiwan?
My
coffee journey started 3 years ago in Hong Kong. Until today, I have not been good in tasting,
roasting and barista skills. Yet, I
support the mission of the coffee industry, the passion of the people involved,
the life and hope farmers in underdeveloped countries derived from this
industry. And I hope the coffee industry
in Hong Kong and Australia can have more passionate people like Dan and
Chester!
到這兒的第五次探訪是一次很特別的安排－跟這兒董事總監Dan一早約定的講解探訪，除了悉尼的朋友以外，還有一班來自香港的啡友。
相比傳統的鼓熱式烘焙，熱空氣烘焙的好處，在於更能控制烘豆的一致性(詳情請參看另一篇部落文章)；但這樣的突破傳統，難免帶著危機與難測的未來。感謝Dan勇於冒險，於1992年引用這樣的烘焙技術，若這行頭內沒有像Dan及其他先行者，我們能在市場上嚐到的，大槪只有是工廠裡大規模烘焙，沒有個性的豆子。
這次探訪的參觀者不只讚歎整個烘焙過程的運作，還有Dan的知識及他對咖啡業的熱誠與堅持。希望悉尼能維持高質數的咖啡，同時，也希望香港的咖啡業能成長，並融合來自世界各地的知識、技術與文化。
特別感謝我的咖啡導師Chester，從零開始一點一滴的教授我咖啡的知識。祝福他的咖啡事業，及帶領香港咖啡業及教育的使命。
特別鳴謝咖啡班的同學Nora及Edward，我從沒期望從咖啡班開始的友誼能持續至今，衷心祝福他們的一切。希望有天再在別處啡聚。香港? 台灣?
我的咖啡旅程由3年前在香港開始，至今，我仍不算在味覺、烘焙及沖煮方面有任何特長之處。然而，我仍一直支持咖啡業的使命、業界的人的熱誠、及在落後國家啡農在透過種植咖啡時得到合理的生活與希望。很希望香港及澳洲的咖啡界能有更多像Dan及Chester的熱誠者!
Mon-Sat
0600-1430
380
Botany Road, Beaconsfield NSW 2015
1800
811 0309
www.thecoffeeroaster.com
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| An introduction about beans by Dan |
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| The green beans are dropped from here (1/F) into the huge roaster which is situated next to the wall. |
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| Computerized roasting procedures to ensure consistent bean quality |
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| Good coffee, good roaster, good roaster owner, good visit... all good~! |
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| Good coffee |
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| The whole group was impressed by the guided tour and the passion of Dan! |
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