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Cofee project in c3/11/2024 Photo: Cupping RoomĪ stroll through Sheung Wan reveals that the city’s independent coffee scene has well and truly taken flight. “We’re proud to be a part of Hong Kong’s burgeoning coffee industry,” Yung says. Hong Kong has never been a stranger to coffee, but over the past 70 years coffee culture has evolved from the humble cha chaan teng to the introduction of Japanese coffee houses such as UCC and Pokka Café in the early ’90s to the elevated glass-front cafés of today that ooze sophistication. Nowadays it’s rare to hear somebody order a coffee that has syrup in it they want to understand the true taste of coffee.” “We want people to understand what they’re drinking and where it comes from. “We’re not interested in fancy brewing techniques or sales gimmicks,” Lam adds. “People are more informed now, so the demand for higher quality has increased,” Yung says. Learning about coffee in the context of its full potential, rather than just as a means of staying awake, is crucial.
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