啡聞, Hong Kong (2025)

17/08/2025

香港 Ritz Carlton 一直用心帶來頂級咖啡體驗，而今次 Guest Shift 絕對係年度亮點之一 —— 同場邀請兩位香港冠軍：咖啡拉花冠軍 Kwan Lam ( ) 及咖啡調酒冠軍 Chole Lai () 帶你享受結合視覺、味覺與創意嘅雙重盛宴。
☕ 咖啡拉花工作坊 | Kwan Lam  8 月 30-31 日，Kwan 將主持四場 90 分鐘工作坊，由打奶技巧開始，教你製作綿密細滑的奶泡，再掌握基礎拉花圖案，最後親手完成屬於自己的獨一無二咖啡造型。
🍸 咖啡調酒體驗 | Chole Lai 作為世界咖啡調酒賽決賽選手，Chole 今次將為大家呈獻多款風格各異的咖啡調酒——從酒香與咖啡香交織的創意特調，到以 siphon 沖煮出的獨特風味，再搭配由本地朱古力師精心製作、專為此活動挑選的朱古力，一次帶來層次豐富的味覺驚喜。當日亦會提供無酒精版本，讓不飲酒的朋友也能盡情享受咖啡調酒的創意與美味。
兩位本地冠軍同場的難得機會，無論你係咖啡迷、想學拉花，抑或探索咖啡調酒，都唔可以錯過。名額有限，快預約！
The Ritz-Carlton, Hong Kong presents a highlight of the year — a Guest Shift featuring two champions: Kwan Lam, Hong Kong Latte Art Champion, and Chole Lai, Hong Kong Coffee in Good Spirits Champion. Together, they’ll bring a sensory experience of visual artistry, flavour, and creativity.
☕ Latte Art Workshop | Kwan Lam  Aug 30-31 — Four 90-min sessions starting from milk steaming basics, creating silky textures, and mastering fundamental latte art patterns, before crafting your own one-of-a-kind coffee creation.
🍸 Coffee Cocktail Experience | Chole Lai  As a World Coffee in Good Spirits finalist, Chole will present a series of coffee cocktails — from spirit-infused creations marrying aroma and depth, to unique siphon-brewed profiles — paired with a specially curated artisan chocolate made by a local chocolatier. Non-alcoholic options will also be available, ensuring everyone can enjoy the creativity and flavours of coffee mixology.
A rare chance to see both local champions live — perfect for coffee lovers, latte art enthusiasts, and cocktail explorers. Limited seats — reserve now!
活動詳情 Event Details
日期 Date : August 30-31, 2025  時間 Time : 2pm-6pm  地點 Location : The Lounge & Bar, The Ritz Carlton   現在就到 Ritz Carlton 網頁訂座及報名 — https://www.ritzcarltonhkshop.com/en/the-lounge-bar，歡迎隨時蒞臨。 Reserve now via the link in our bio

17/08/2025

香港 Ritz Carlton 一直用心帶來頂級咖啡體驗，而今次 Guest Shift 絕對係年度亮點之一 —— 同場邀請兩位香港冠軍：咖啡拉花冠軍 Kwan Lam 及咖啡調酒冠軍 Chole Lai，帶你享受結合視覺、味覺與創意嘅雙重盛宴。
☕ 咖啡拉花工作坊 | Kwan Lam  8 月 30-31 日，Kwan 將主持四場 90 分鐘工作坊，由打奶技巧開始，教你製作綿密細滑的奶泡，再掌握基礎拉花圖案，最後親手完成屬於自己的獨一無二咖啡造型。
🍸 咖啡調酒體驗 | Chole Lai 作為世界咖啡調酒賽決賽選手，Chole 今次將為大家呈獻多款風格各異的咖啡調酒——從酒香與咖啡香交織的創意特調，到以 siphon 沖煮出的獨特風味，再搭配由本地朱古力師精心製作、專為此活動挑選的朱古力，一次帶來層次豐富的味覺驚喜。當日亦會提供無酒精版本，讓不飲酒的朋友也能盡情享受咖啡調酒的創意與美味。
兩位本地冠軍同場的難得機會，無論你係咖啡迷、想學拉花，抑或探索咖啡調酒，都唔可以錯過。名額有限，快預約！
The Ritz-Carlton, Hong Kong presents a highlight of the year — a Guest Shift featuring two champions: Kwan Lam, Hong Kong Latte Art Champion, and Chole Lai, Hong Kong Coffee in Good Spirits Champion. Together, they’ll bring a sensory experience of visual artistry, flavour, and creativity.
☕ Latte Art Workshop | Kwan Lam  Aug 30-31 — Four 90-min sessions starting from milk steaming basics, creating silky textures, and mastering fundamental latte art patterns, before crafting your own one-of-a-kind coffee creation.
🍸 Coffee Cocktail Experience | Chole Lai  As a World Coffee in Good Spirits finalist, Chole will present a series of coffee cocktails — from spirit-infused creations marrying aroma and depth, to unique siphon-brewed profiles — paired with a specially curated artisan chocolate made by a local chocolatier. Non-alcoholic options will also be available, ensuring everyone can enjoy the creativity and flavours of coffee mixology.
A rare chance to see both local champions live — perfect for coffee lovers, latte art enthusiasts, and cocktail explorers. Limited seats — reserve now!
活動詳情 Event Details
日期 Date : August 30-31, 2025  時間 Time : 2pm-6pm  地點 Location : The Lounge & Bar, The Ritz Carlton   現在就到 Ritz Carlton 網頁訂座及報名 — https://www.ritzcarltonhkshop.com/en/the-lounge-bar，歡迎隨時蒞臨。 Reserve now via the link in our bio

25/07/2025

想飲虹吸咖啡？香港虹吸咖啡4選：

1. Accro Coffee 冠軍搖籃，多次勝出虹吸及其他本地賽事，亦曾贏得虹吸世界賽冠軍。本店在元朗，屯門亦有分店。

2. Chart Coffee 位於中環，葵涌有分店。店主 Wilson 為2019香港虹吸咖啡大賽冠軍 , 他亦活躍於其他咖啡賽事，每項都有好好成績。

3. SonneCAD 位於大坑，店主Enson專注於烘焙及沖煮，一間純粹關於珈琲的店。

4. Lazzy Project 位於筲箕灣，店主Yannis 為虹吸咖啡比賽評審，亦會搜羅不同國家的靚豆。店內單品熱飲只做虹吸出杯，亦有特別的虹吸Signature Coffee可以預約。

今年度的香港虹吸式咖啡比賽亦將於下星期在舉行，是自疫情後首次復辦，勝出者將代表香港參加今年9月在日本舉行的世界賽。更多詳情請到查看。

4 Must-Visit Coffee Shop in Hong Kong to Enjoy Siphon Coffee

☕ Craving Siphon Coffee? Here are 4 must-visit spots in Hong Kong:

📍 Accro Coffee
A champion’s hub! With multiple wins in siphon and local competitions, plus a World Siphonist Champion title, they’re a must-visit. Find them in Yuen Long or Tuen Mun.

📍 Chart Coffee
Located in Central, with another branch in Kwai Chung. Owner Wilson, the 2019 Hong Kong Siphonist Champion, consistently shines in coffee competitions.

📍 SonneCAD
Located in Tai Hang, owner Enson focuses on roasting and brewing, offering a pure, high-quality coffee experience.

📍 Lazzy Project
Based in Shau Kei Wan, owner Yannis is a judge of Siphon coffee competition who sources premium beans from around the world. Single-origin hot coffees are exclusively siphon-brewed, with a special Signature Siphon Coffee available by reservation.

The Hong Kong Siphoniat Championship returns next week at PMQ—the first since the pandemic. The winner will represent Hong Kong in the World Siphonist Championship in Japan this September.

More details at !

#啡聞

25/06/2025

Gary is ready to compete in the World Coffee in Good Spirits Championship!

CiGS展現咖啡與酒精的完美結合，推廣創新的飲品創作，從經典的愛爾蘭咖啡到獨特的cocktail調配，盡顯咖啡師的創意與技術。初賽選手需在 Spirit Bar 創造兩杯隨機選出的酒精與咖啡飲品，以及於main stage製作兩杯熱飲及兩杯冷飲。
決賽時，選手需製作兩款愛爾蘭咖啡和兩款熱或冷的咖啡酒精飲品。🔥Gary 加油

World Coffee in Good Spirits Championship
HK Champion: Gary Au
Competition Time:
Spirit Bar (no Live Streaming)
HKT : June 26 #6 11:35am
(Geneva Time: June 26 05:35pm)

Round 1 | Main Stage Performance (Live Streaming available)
HKT : June 27 #6 04:30pm (Geneva Time: June 27 10:30am)

☕️ 第二次代表香港出戰世界賽，與第一次相比，你的心態或準備方式有什麼不同？

Gary: 第二次代表香港出戰世界賽，相比第一次，我當然希望能夠有更好的成績。首先是希望自己的表現可以有所進步，其次是希望能夠取得越好的名次越好。在心態上，比起第一次更加渴望取得更高的排名。
至於準備方式，相比上一次也有一些不同。2022年代表香港參加世界賽時，正值 COVID 疫情期間，因此當時去到比賽地點意大利時，其實非常擔心是否需要隔離。如果需要隔離 14 天，就可能無法參賽。所以當時我提前了兩到三個星期前往意大利進行準備。
而這一次的情況有所不同，今年我只是提前了一週來到日內瓦。在此之前，我已在香港完成了大部分的準備工作，然後才來到這裡適應當地的環境、天氣和時差，並進行最後的調整。因此，最大的不同是這一次我在香港進行了更多的前期準備，抵達日內瓦後再進行細節上的微調。

☕️ 比賽中對創意的要求很高，你如何找到靈感來設計飲品？

Gary: 這次設計的飲品，靈感其實大多來自香港的事物。因為我認為咖啡雞尾酒（Coffee Cocktail）本身是一個非常新的概念，而每個地方都可以有屬於自己的演繹方式。而香港本身擁有許多獨特的文化，這些文化非常值得融入咖啡雞尾酒中，成為創作靈感的一部分。因此，這次的飲品設計中，大部分靈感都源於香港的元素。
我確實加入了一些具有香港飲品特色的元素，同時也希望透過這些香港元素，能夠啟發更多人去接觸和了解咖啡雞尾酒這個領域。

☕️ 有什麼話想對支持你的人說嗎？

Gary: 首先當然是感謝他們。因為有太多不同的人和對我說過的鼓勵話語，我都非常珍惜。所以，我希望能在比賽場上取得一個好的成績，來回報他們對我的支持。
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CiGS showcases the perfect blend of coffee and alcohol From classic Irish Coffee to unique cocktail creations, the competition highlights the creativity and skills of baristas.
In the preliminary round, competitors must create two randomly assigned coffee-and-alcohol beverages at the Spirit Bar, and prepare two hot and two cold drinks on the main stage.
In the final round, competitors are required to craft two Irish Coffees and two hot or cold coffee-and-alcohol beverages.

Cont. in Comments

24/06/2025

世界咖啡拉花大賽亦即將於6月26日瑞士日內瓦開始比賽！

WLAC不單止是技術，亦是藝術！此項比賽評分標準包括視覺效果、創意、圖案一致性、對比度及整體表現。－齊為Keith 打氣🔥

📌World Latte Art Championship 2025
Hong Kong Champion: Tse Kwun Kit
Round 1- #18
Competition Time | HKT : June 26 06:13pm
(Gevena Time: June 26 12:13pm)

☕️這次是第五次代表香港出戰世界賽，心態上會有𨍭變嗎？

Keith: 雖然經歷了這麼多次世界賽，但心情仍依舊會緊張及興奮。但相對於往年的練習量較多下所伴隨的壓迫感，這次選擇放慢了節奏去備戰 (上年地區賽開始應用)，對自己不那麼苛刻，不再追求練習量而是尋求練習效率與精神狀態之間的平衡。畢竟每次世界賽都是在考驗選手的心態調整，這幾年賽事中我與教練也一直針對場上心態調整做了行多改變與嘗試。

☕️ rules and regulations 在近年亦有轉變，這對於你對比賽的看法有不同嗎？對於你準備比賽有困難嗎？

Keith: Rules 的更改多數是在不停釐清比賽一些灰色地帶，使比賽更公平透明的條件下進行。不過今年場上準備時間從5分鐘減至3分鐘，真的蠻趕時間的。

☕️有未來關於咖啡的計劃嗎？

Keith: 這次比賽回來後會繼續處理一些咖啡教學事宜，當然也有與一些其他非咖啡品牌相討合作可能性，最後我也正修讀占星課程中，所以未來也會繼續完成課程。

☕️有說話想對支持你的人說嗎？

Keith: 首先要先多謝Foodgears, Holistic , 香記咖啡這三間公司對我的資源上的支持，讓我可以全心備戰世界賽。而從我選手生涯至今都撐我的你們，我知道無論比賽輸贏我也一直是你們的7叔，你們每一次的鼓勵是讓我能走到這個位置的動力。
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The World Latte Art Championship will begin its preliminary rounds on June 26 in Geneva, Switzerland!
The WLAC is not just about technique—it’s also about art! The judging criteria include visual appeal, creativity, pattern consistency, contrast, and overall performance. Let’s cheer Keith on! 🔥

☕️This is your fifth time representing Hong Kong at the world championship. Has your mindset changed?

Keith: Even after so many times on the world stage, I still feel nervous and excited. But compared to the intense pressure I used to feel from high training volumes in past years, this time I chose to slow things down (a method I started using in last year’s national competition). I’ve been less hard on myself, focusing less on quantity and more on training efficiency and my mental state. After all, each world championship is a test of a competitor’s mental resilience. Over the past few years, my coach and I have made numerous changes and tried new approaches to manage mindset better onstage.

Cont. in comments

23/06/2025

Quiz 亦已經在日内瓦ready代表香港參加！加油呀Quiz!🥄 .coffeeworkshop

📌 World Cup Tasters Championship 2025
Hong Kong Champion | Quiz, Lau Kin Chau
Round 1 Day 1 | Station #2
Competition Time | HKT : June 26 9:20-9:35pm
(Geneva Time: June 26 3:20-3:35pm)

☕️ 可以和我們分享在香港比賽中最具挑戰性的一刻以及你是如何應對的？

Quiz: 我覺得最具挑戰性係作賽時的心理質素，除了每一組題目的難度外，現場環境及聲音，好多情況都可以令自己分神或誤判了答案。所以練習的時候會播放一些背景音樂或podcast去迫自己練習專注。

☕️ 為了參加WCTC，你進行了哪些準備？和準備香港賽有不同嗎？

Quiz: 練習次數及難度較之前提升了，咖啡豆拼配比例更為複雜，會用計時器迫自己於特定時間完成，亦嘗試不同時段練習，去適應不同環境及氣氛。

☕️有說話想對支持你人說嗎？

Quiz: 感謝太太放任我去做很多不知道有沒有結果的事，感謝支持為我集氣的大家。我會繼續為大家炒好豆、沖好啡。
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Quiz is now in Geneva and ready to represent Hong Kong at the World Coffee Tasters Championship! All the best, Quiz!🥄

☕️ What was the most challenging moment during the competition in Hong Kong and how did you approach it?

Quiz: The most challenging part was maintaining mental composure during the competition. Aside from the difficulty of each question set, the on-site environment and noise could easily cause distractions or even lead to misjudging answers. So during training, I played background music or podcasts to force myself to stay focused under similar conditions.

☕️ What kind of preparation have you done for WCTC? Was it different from how you prepared for the HKCTC?

Quiz: I increased both the frequency and difficulty of my training. The coffee blend ratios became more complex, and I used a timer to push myself to finish within specific time limits. I also practiced at different times of day to get used to various environments and atmospheres.

☕️ What would you like to say to the people who supported you?

Quiz: I’m grateful to my wife for letting me pursue so many things without knowing whether they’d lead anywhere, and to everyone who cheered me on and sent positive energy. I’ll keep roasting good beans and brewing great coffee for all of you.

22/06/2025

世界咖啡杯測師大賽將於今個星期四在瑞士日内瓦舉行！

CTC講求快恨準！選手要鬥快在8組咖啡（每組3杯，三角杯測）當中找出每組一杯不同的咖啡。找到最多odd cup及最快者為勝出者。今年我們香港有2位代表出戰世界賽，以下是Ted 的初賽時間及小小訪問，加油Ted 🔥

📌 World Cup Tasters Championship 2025
Hong Kong Champion | Ted Tse
Round 1 Day 1 | Station #2
Competition Time | HKT : June 26 7:15-7:30pm
(Geneva Time: June 26 1:15-1:30pm)

☕️ 在準備過程中，你如何應對身體與心理的疲勞？有沒有一些調整心態的方法？
Ted: 身體方面只有儘量多休息以及作岀取捨/犧牲，始終香港一般工作時數相對較多及較長，變相有需要犧牲其他時間比例。例如就我自己而言，今年雅加達和香港的Brewers Cup都想參與評審工作坊，但因為身體狀態未能夠同時間應付比賽準備以及其他範疇練習找所以只能夠作岀取捨，找到適合自己的平衡點。
心理方面，因為我本來是上年於芝加哥參賽，但因為身體問題，延後到今年日內瓦參賽。所以亦都同時將比賽的壓力延長了一年。一年間會無間斷地被這個壓力反覆擠壓，可能因為無時無刻都想爭取好成績，想贏冠軍，唔想輸，親手將所有壓力堆於膊頭上。所以調整心態的方法其實好簡單就只是四個字，放過自己。只要多一點相信自己有足夠能力，相信自己已經有足夠準備，相信身邊總會有人支持自己。其餘的，時間自然會告知。

☕️在準備世界賽這段期間，你的日常訓練安排是什麼樣的？
Ted: 幸運地，日常訓練我基本上交托給一班義務協助我的助手們，例如練習時間，練習範圍，替代練習，練習準備以及清潔等。大部分會選擇晚上最身心疲勞的時候，一來可以更有效練習到專注力，二來可以模擬日內瓦的時差。另外因為身體問題不可以攝取太多咖啡因，有時候都會用不同牌子，不同類型，不同軟硬度的水以代替咖啡作為練習。

☕️ 有說話想對支持你人說嗎？
Ted: 很多，不過會用行動代替説話，我會盡力照顧好自己身體，不用擔心。其他的，待完成比賽之後再逐一對大家說。

The World Coffee Cup Tasters Championship will be held this Thursday in Geneva, Switzerland!

The CTC emphasizes speed, accuracy, and precision! Competitors race to identify the odd cup out in 8 sets of coffee (each set contains 3 cups, in a triangulation cupping format). The one who finds the most odd cups in the fastest time wins.

This year, Hong Kong has 2 representatives competing in the world championship. Let’s go Ted! 🔥

22/06/2025

世界咖啡杯測師大賽將於今個星期四在瑞士日内瓦舉行！

CTC講求快恨準！選手要鬥快在8組咖啡（每組3杯，三角杯測）當中找出每組一杯不同的咖啡。找到最多odd cup及最快者為勝出者。今年我們香港有2位代表出戰世界賽，以下是Ted的初賽時間及小小訪問，加油Ted🔥

📌 World Cup Tasters Championship 2025
Hong Kong Champion | Ted Tse
Round 1 Day 1 | Station #2
Competition Time | HKT : June 26 7:15-7:30pm
(Geneva Time: June 26 1:15-1:30pm)

☕️ 在準備過程中，你如何應對身體與心理的疲勞？有沒有一些調整心態的方法？
Ted: 身體方面只有儘量多休息以及作岀取捨/犧牲，始終香港一般工作時數相對較多及較長，變相有需要犧牲其他時間比例。例如就我自己而言，今年雅加達和香港的Brewers Cup都想參與評審工作坊，但因為身體狀態未能夠同時間應付比賽準備以及其他範疇練習找所以只能夠作岀取捨，找到適合自己的平衡點。
心理方面，因為我本來是上年於芝加哥參賽，但因為身體問題，延後到今年日內瓦參賽。所以亦都同時將比賽的壓力延長了一年。一年間會無間斷地被這個壓力反覆擠壓，可能因為無時無刻都想爭取好成績，想贏冠軍，唔想輸，親手將所有壓力堆於膊頭上。所以調整心態的方法其實好簡單就只是四個字，放過自己。只要多一點相信自己有足夠能力，相信自己已經有足夠準備，相信身邊總會有人支持自己。其餘的，時間自然會告知。

☕️在準備世界賽這段期間，你的日常訓練安排是什麼樣的？
Ted: 幸運地，日常訓練我基本上交托給一班義務協助我的助手們，例如練習時間，練習範圍，替代練習，練習準備以及清潔等。大部分會選擇晚上最身心疲勞的時候，一來可以更有效練習到專注力，二來可以模擬日內瓦的時差。另外因為身體問題不可以攝取太多咖啡因，有時候都會用不同牌子，不同類型，不同軟硬度的水以代替咖啡作為練習。

☕️ 有說話想對支持你人說嗎？
Ted: 很多，不過會用行動代替説話，我會盡力照顧好自己身體，不用擔心。其他的，待完成比賽之後再逐一對大家說。
The World Coffee Cup Tasters Championship will be held this Thursday in Geneva, Switzerland!

The CTC emphasizes speed, accuracy, and precision! Competitors race to identify the odd cup out in 8 sets of coffee (each set contains 3 cups, in a triangulation cupping format). The one who finds the most odd cups in the fastest time wins.

This year, Hong Kong has 2 representatives competing in the world championship. Let’s go Ted! 🔥

Cont. in comments

15/06/2025

2025 Hong Kong Brewers Cup Result

今年採用新賽制， 56位選手在三日內於PMQ 進行初賽自選沖煮回合，最高分9位進入決賽。決賽已於今天稍早前舉行，決賽選手需要今天進行指定沖煮及自選沖煮環節，心理承受不少壓力，每一位也很厲害，表現很出色，場內埸外咖啡人也熱切關注賽事。也辛苦了各籌辦單位及各位評審。恭喜Bavis Kwong 成為新一屆冠軍，代表香港參加下年度世界賽。

Champion: Bavis Kwong,
1st Runner-up: Yiu Tsz Pang Jasper,
2nd Runner-up: Andrew Lam, Individual
4th: Bosco Tai, .hk
5th: Pearl,
6th: Samuel,
7th: Johnny Au, .hk
8th: Chris So,
9th: Jaco Chu,
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#啡聞

09/05/2025

2025 World Brewers cup快將開始

下星期四，51位來自世界各地的沖煮冠軍將齊集印尼雅加達World of Coffee Jakarta比賽。初賽自選沖煮回合將於5月15-16日舉行，決賽（自選沖煮+指定沖煮）則於5月17日進行。我們的香港代表Eric已經準備好！加油Eric!!🔥

📌 2025 World Brewers Cup
Hong Kong Champion: Eric So

Round 1 | Open Service-Day 1
Date: May 15 Station 2 #5
Competition Time: HKT 11:13am | Jakarta Time: 10:13am

Details: https://wcc.coffee/jakarta-wbrc

睇比賽之前先了解更多Eric準備比賽的心情：

☕️在準備手沖比賽的過程中，對您來說最具挑戰性的部分是什麼？您又是如何克服的？

Eric: 在準備手沖比賽的時候，我覺得最具挑戰性的就是compulsory (指定沖煮) 部分，因為它考驗選手對咖啡的理解，需要迅速作出判斷和調整。不過，這也是我最期待的！透過平常多做試驗和練習，測試不同的豆和沖煮方法。練習時遇到難題，找出問題的出現的原因，知道自己不足，這樣令我更加投入練習。

☕️在咖啡行業這些年間，什麼動力讓您不斷探索與創新？

Eric: 我非常感激身邊那些願意分享的前輩和一齊研究咖啡的朋友們。我們互相討論、學習和鼓勵，這也讓我也想要不斷突破自己！而且，業界不斷創新，各種新的咖啡設備層出不窮，亦精益求精。自己都深信「不進則退」，而接觸新事物的時候，往往打破對咖啡固有印象，這也是我認為咖啡最有趣的地方。

☕️有沒有想對支持你的人說的話？

Eric: 非常感謝家人和團隊的愛護和包容，讓我有勇氣去追夢！也要特別謝謝所有給予幫助和支持的朋友們，期待未來能和大家分享更多咖啡的時刻！

Photo credit: HKSCA
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☕ The 2025 World Brewers Cup is almost here! ☕

Next Thursday, 51 Brewers Cup champions from around the world will gather at World of Coffee Jakarta, in Jakarta, Indonesia, to compete in the World Brewers Cup. The preliminary Open Service round will take place on May 15–16, followed by the finals (Open Service + Compulsory Service) on May 17. We’re cheering for Hong Kong’s champion, Eric, who’s ready to give it his all! 💪

Here are his thoughts on preparing for this competition.

☕️ What was the most challenging part in your preparation for the Brewers Cup?

Eric: The compulsory session, because it tests the competitor’s understanding of coffee and requires quick evaluation and judgement. However, that’s the section I also look forward to the most! By experimenting and practicing a lot, I was able to test different beans and brewing methods. Whenever I encountered difficulties in training, I looked for the reasons behind the problems and realized my shortcomings, which makes me more committed to practicing.

☕️ ⁠What motivates you to keep exploring and innovating during your career in the coffee industry?

Eric: I am very grateful to my predecessors who are willing to share their knowledge, as well as friends who explore coffee together. We discuss, learn and encourage each other, which makes me want to push myself! Moreover, the industry is constantly innovating, with new coffee equipment coming out all the time. I firmly believe that “without progress, you move backwards”, and when I come across new things, it often breaks my existing impression of coffee, which is what I find most interesting.

☕️Is there anything you’d like to say to your supporters?

Eric: I am very thankful to my family and team for their love and patience, which gives me the courage to pursue my dreams! I would also like to thank all my friends for their help and support, and I look forward to sharing more coffee moments with you all in the future!

28/03/2025

Mikael Jasin, the World Barista 2024 Champion

Mikael 將他的世界冠軍咖啡作品帶到 The Ritz-Carlton Hong Kong 的 Lounge & Bar！不但可以品嚐到冠軍咖啡的獨特風味，還可以嘗試他精心設計的 D.O.A. 奶配方。

🥛DAOpuccino Aramosa
D.O.A. 奶配方結合了牛奶、燕麥奶和腰果奶，既保留了乳糖的自然甜味，又增添了豐富的風味層次，帶來順滑而濃郁的口感。

☕ Citrus Canopy
這款氣泡咖啡以「冥想」為靈感，加入松針、法國橡木、甘草根等木質元素，比一般 Espresso Soda 更細緻，香氣溫和，帶來清新又舒緩的味覺體驗。

📍 Available for 3 days only!
Dates: March 28–30
Time: 2 PM – 6 PM
Don’t miss this limited-time opportunity to experience the world champion’s coffee creations at The Lounge & Bar!

Mikael brings his award-winning coffee creations to **The Lounge & Bar at The Ritz-Carlton Hong Kong**! Taste the unique flavors of a world champion’s coffee and experience his meticulously crafted D.O.A. m*lk formula.

🥛 DAOpuccino Aramosa
The D.O.A. m*lk formula blends dairy milk, oat milk, and cashew milk, retaining the natural sweetness of lactose while adding complexity and richness for a smooth and creamy profile.

☕ Citrus Canopy
This sparkling coffee, inspired by “meditation,” features woody elements like pine needles, French oak, and liquorice root. It’s a refined twist on Espresso Soda, delivering gentle aromas and a refreshing, calming flavor.

#啡聞

11/03/2025

今個三月，2024年世界咖啡師冠軍 Mikael Jasin 終於都來到香港 🇭🇰今次作為 Ritz Carlton 的客席咖啡師，更將為大家帶來首個 Coffee Omakase Experience，當中用的是他所設計的 D.O.A. 奶作飲品調配，絕對不容錯過！

Omakase Experience 中 Mikael 將為大家帶來四杯絕佳且嶄新的咖啡體驗，包括Mikael 的冠軍牛奶 D.O.A. 配方，分別採用了 60% 牛奶帶來乳糖的甜感，加上20% Oat Milk 以平衡咖啡的酸度，以及20% Arummi Cashew Milk 帶來輕微鹹香和堅果風味，再用 evaporator 將水份降低 20%，增強甜感表現 — 為牛奶咖啡帶來不一樣的複雜味道。其他飲品亦絕對能讓你感受咖啡不一樣的風味潛力。

作為 Mikael 在香港首個客座活動，你不能錯過今次難得機會 — 期待到時見到大家！歡迎蒞臨感受Coffee Omakase，或者一邊品嚐下午茶、一邊品飲Mikael 的特調咖啡-Citrus Cannopy。

📌活動詳情 Event Details
日期 Date : March 28-30, 2025
時間 Time : 2pm-6pm
地點 Location : The Lounge & Bar, The Ritz Carlton, Hong Kong

查詢可DM我們或現在就到 Ritz Carlton 網頁訂座 — https://www.ritzcarltonhkshop.com/en/the-lounge-bar

Reserve now via the link in our bio

It is with great anticipation that we welcome 2024 World Barista Champion, Mikael Jasin, to Hong Kong this March 🇭🇰. At the Ritz Carlton, he will present his innovative Coffee Omakase Experience, showcasing his signature D.O.A. milk composition.

Guests will have the opportunity to experience four meticulously crafted coffee beverages, including the signature D.O.A., a unique blend of 60% milk, 20% oat milk, and 20% cashew milk, further enhanced through evaporation. Other drinks also highlight the nuanced potential of coffee.

This engagement represents Mikael Jasin‘s first guest appearance in Hong Kong, and we encourage discerning coffee enthusiasts to attend.

You’re welcome to experience the Coffee Omakase, or enjoy afternoon tea while sipping Mikael‘s another signature coffee drink– Citrus Canopy.

啡聞

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