The Alumni Foodie Club hosted a well-received specialty coffee workshop at the PolyU SHTM Vinoteca Lab on 9 February, attracting around 40 enthusiastic alumni participants.
The session was led by experts Ms Enid Cheung and alumnus Mr Tel Chu, who offered an informative introduction to coffee essentials, from bean cultivation and processing to the ways different roast levels shape aroma and flavour. Participants gained insights into how origin, processing methods, and roasting work together to define a coffee’s unique character.
A highlight of the event was the hands-on brewing experience, during which participants picked up practical tips for home brewing and tried manual filter brewing themselves. They also enjoyed a guided tasting of several premium coffees, thoughtfully paired with complementary treats such as candy and chestnuts. The group remained highly engaged throughout the session, actively exchanging ideas and asking questions about flavour profiles and brewing techniques.
Each participant took home a souvenir pack of Ethiopian coffee, marking a fitting conclusion to the event. With many expressing keen interest in joining future club activities, these alumni foodies looked forward to further exploring distinctive culinary experiences together.
