【Alumni Foodie Club】Brew, Aroma & Flavour: The World of Specialty Coffee

Appreciating great coffee is an art, much like appreciating wine. The Alumni Foodie Club is delighted to present an exclusive specialty coffee appreciation class led by experienced coffee experts!

In this hands-on session, you will grind coffee beans yourself and brew coffee using a filter. You will also enjoy a guided tasting of three exceptional single-origin coffees, each showcasing a distinct character:
• Papua New Guinea Goroka AX (Washed): Notes of sweet corn, sugarcane, and nuts, offering a clean and classic profile.
• Mexico Finca Corahe (Natural Honey): A vibrant cup bursting with hibiscus tea, blackberry, and honey.
• Ethiopia Yirgacheffe (Enzyme Anaerobic Washed) Drip Bag: A complex blend of cloudy green tea, Muscat grape, mint, and honey.

The key takeaway is how a coffee’s processing method, origin, and roast work together to create its unique flavour. Learn practical brewing tips to elevate your daily coffee cup and share the joy of discovery with fellow alumni foodies!

Details:
Date: 9 February 2026 (Monday)
Time: 18:30 – 19:30 (Please arrive by 18:20 for registration)
Venue: Vinoteca Lab, School of Hotel and Tourism Management (SHTM), PolyU
Fee: HKD 300 per person (includes tasting of the premium coffees, light refreshments, and a souvenir drip bag of the exquisite Ethiopia Yirgacheffe)
Instructor: Mr Tel Chu, PolyU SHTM alumnus and Mixtender; and Ms Enid Cheung, Head Barista and Mixtender
Language: Cantonese

Limited seats – secure your spot to awaken your palate, taste extraordinary coffees, and take a piece of the experience home.