Subscriber spotlight: The Coffee Brewing Ritual

Our subscriber Anne, a Client Services Associate at Ritual Gym, spoke to us about the first time she discovered the many complexities of coffee through a multi-sensory coffee tasting session, and how it made her an avid coffee fan now! 

1.     TELL US A BIT ABOUT YOURSELF!

I enjoy the outdoors and travelling to fuel my passion in photography.

2.     WHAT DO YOU WORK AS?

Client Services Associate at Ritual Gym.

3.     HOW DO YOU LIKE YOUR COFFEE?

I prefer my coffee black first and then adding ice after it has cooled (depending on the beans).

4.     HOW DO YOU USUALLY BREW YOUR COFFEE?

I usually brew by V60. It brings out the clarity of the coffee beans which I prefer.

4.     DO YOU REMEMBER WHEN AND HOW YOU BECAME A COFFEE LOVER?

I was asked to try the pour-over coffee at the café my friend was working at. The beans I had was Kenya AA and it was served in a server with blueberries, coffee grinds, chocolate and a glass with a ball of ice at the side. It was during that time I realized coffee had so many layers to it. The blueberries brought out the bittersweet aftertaste from the start to finish. The grinds allowed me to experience the intricacy of the acidity in coffee and understand that it is not just “acidic”. There are so many levels of acidity which characterizes coffee beans. Chocolate brought out both the acidity and bittersweetness at the same time, just on a more toned down scale.

Being able to differentiate the disparity of coffee in a single cup intrigued me. It made me love how coffee mirrors people as it has its own personality too.

5.     WHAT'S THE MOST MEMORABLE COFFEE EXPERIENCE YOU'VE HAD SO FAR?

I was served an iced pour-over coffee with red wine, raspberry, flower petals and coffee grinds. Surprisingly, it brought out a smoky aftertaste of the coffee after sipping the wine. It was as if I was drinking an ice-cold caffeinated yet refreshing cup of tropical wine. There was also a tinge of lychee sweetness to it. The raspberry toned down the acidity of the coffee while enhancing the fragrance and natural sweetness of the coffee.

6.     ANY TIPS FOR OTHER BUDDING HOME BARISTAS OUT THERE?

Patience. There are no correct answers to how coffee should taste like. It is subjective to a certain extent. Have patience in experiencing every moment, every sip and you might find something exciting along the way – something you’ve never thought you’d taste in coffee or simply appreciating the hard work behind the people bringing the coffee to you.

7.     WHAT ARE SOME OF YOUR COFFEE PET PEEVES?

People who think that small differences (temperature, ratio etc.) in the process of making a cup of coffee does not affect the taste of the final cup.

8.     AND FINALLY, WHICH MONTH'S JOE CURIOUS BEANS ARE YOUR FAVOURITE THUS FAR?

 Panama Casa Ruiz, roasted by Inferno Dynamics Coffee Roastery, Hong Kong

Panama Casa Ruiz, roasted by Inferno Dynamics Coffee Roastery, Hong Kong

The Panama Casa Ruiz from Inferno Dynamics.