{"id":4849,"date":"2026-04-28T15:59:58","date_gmt":"2026-04-28T07:59:58","guid":{"rendered":"https:\/\/scahk.org.hk\/?p=4849"},"modified":"2026-04-28T16:00:02","modified_gmt":"2026-04-28T08:00:02","slug":"the-fantastic-journey-of-coffee-beans-students-from-kei-shun-school-visit-reyach-coffee-roastery","status":"publish","type":"post","link":"https:\/\/scahk.org.hk\/en\/the-fantastic-journey-of-coffee-beans-students-from-kei-shun-school-visit-reyach-coffee-roastery\/","title":{"rendered":"The Fantastic Journey of Coffee Beans: Students from Kei Shun School Visit Reyach Coffee Roastery"},"content":{"rendered":"\n
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Last week, a group of students from Kei Shun School embarked on an aromatic learning adventure \u2014 visiting Reyach Coffee Roastery to experience the complete transformation of coffee, from raw beans to a brewed cup. This activity not only broadened the students\u2019 horizons but also allowed them to take part in a hands-on cupping session. They had an absolute blast!<\/p>\n\n\n\n

Starting from a tiny, pale green bean<\/h4>\n\n\n\n

Upon entering the roastery, the rich aroma of coffee filled the air. The roaster first brought out bags of unprocessed green beans. The curious students reached out to touch them \u2014 discovering that before roasting, coffee beans are pale green, hard, and smell of grass and grain.<\/p>\n\n\n\n

\u201cThese green beans need to be roasted at high temperatures to become the fragrant coffee beans we all know,\u201d the instructor explained, as they started the roasting machine. As the drum rotated, the beans slowly changed colour: light yellow, light brown, dark brown\u2026 After about ten minutes, glossy, plump coffee beans were ready. The students watched without taking their eyes off the process, and one even exclaimed, \u201cIt\u2019s like popcorn \u2014 it makes a crackling sound!\u201d<\/p>\n<\/div><\/div>\n\n

First cupping experience: a professional-level taste challenge<\/strong><\/h4>\n\n

The freshly roasted beans were immediately used for cupping \u2014 the standard industry method for evaluating coffee aroma and flavour. The roaster placed freshly ground coffee into cups, poured in hot water, and taught the students how to take a cupping spoon, gently break the crust of grounds on the surface, and bring it close to their noses to inhale the aroma.<\/p>\n\n

\u201cHmm\u2026 I get fruity acidity!\u201d\u201cI smell chocolate!\u201d\u201cI think there\u2019s a hint of floral!\u201d<\/p>\n\n

The students eagerly shared their observations, creating a lively atmosphere. Then, they sipped the coffee slowly, noticing how the flavour changed at different temperatures. Since some students had tried black coffee before, they quickly smiled and said, \u201cThe sweet aftertaste is really nice.\u201d Even those who don\u2019t usually like coffee got fully involved, raising their hands to try another bean variety.<\/p>\n\n

Joyful learning, laughter filling the roastery<\/strong><\/h4>\n\n

That entire afternoon, the roastery was filled with students\u2019 laughter and questions. Some rushed to taste the coffee, others diligently took notes on the flavour profiles of each bean. Seeing how focused and happy the students were, the accompanying teacher couldn\u2019t help but remark, \u201cThis kind of out-of-classroom experience truly ignites their passion for learning!\u201d<\/p>\n\n

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Bringing the aroma back to school, sharing with teachers and classmates<\/strong><\/h4>\n\n

Before the activity ended, Reyach Coffee Roastery specially gave the students two large bags of freshly roasted coffee beans. Back at school, the students couldn\u2019t wait to brew the coffee and share it with teachers and students who hadn\u2019t attended the trip.<\/p>\n\n

Watching the students proudly tell others, \u201cThis bean has nutty notes,\u201d and \u201cMedium roast is best with milk,\u201d we deeply felt that this little visit taught them not only about coffee, but also how to share and express themselves.<\/p>\n\n

A single bean, infinite possibilities<\/strong><\/h4>\n\n

Once again, thank you to the students of Kei Shun School for visiting. It was wonderful to see them spend such a fun and educational afternoon.If you\u2019re also interested in coffee roasting, why not visit the roastery yourself \u2014 who knows, you might just discover your own world of flavour!#KeiShunSchool #ReyachCoffeeRoastery #CoffeeEducation #OutOfTheClassroom #CuppingExperience<\/p>\n","protected":false},"excerpt":{"rendered":"

Last week, a group of students from Kei Shun School embarked on an aromatic learning adventure \u2014 visiting Reyach Coffee Roastery to experience the complete transformation of coffee, from raw beans to a brewed cup. This activity not only broadened the students\u2019 horizons but also allowed them to take part in a hands-on cupping session. 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week, a group of students from Kei Shun School embarked on an aromatic learning adventure \u2014 visiting Reyach Coffee Roastery to experience the complete transformation of coffee, from raw beans to a brewed cup. 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