Last week, a group of students from Kei Shun School embarked on an aromatic learning adventure — 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’ horizons but also allowed them to take part in a hands-on cupping session. They had an absolute blast!
Starting from a tiny, pale green bean
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 — discovering that before roasting, coffee beans are pale green, hard, and smell of grass and grain.
“These green beans need to be roasted at high temperatures to become the fragrant coffee beans we all know,” the instructor explained, as they started the roasting machine. As the drum rotated, the beans slowly changed colour: light yellow, light brown, dark brown… After about ten minutes, glossy, plump coffee beans were ready. The students watched without taking their eyes off the process, and one even exclaimed, “It’s like popcorn — it makes a crackling sound!”
First cupping experience: a professional-level taste challenge
The freshly roasted beans were immediately used for cupping — 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.
“Hmm… I get fruity acidity!”
“I smell chocolate!”
“I think there’s a hint of floral!”
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, “The sweet aftertaste is really nice.” Even those who don’t usually like coffee got fully involved, raising their hands to try another bean variety.
Joyful learning, laughter filling the roastery
That entire afternoon, the roastery was filled with students’ 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’t help but remark, “This kind of out-of-classroom experience truly ignites their passion for learning!”
Bringing the aroma back to school, sharing with teachers and classmates
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’t wait to brew the coffee and share it with teachers and students who hadn’t attended the trip.
Watching the students proudly tell others, “This bean has nutty notes,” and “Medium roast is best with milk,” we deeply felt that this little visit taught them not only about coffee, but also how to share and express themselves.
A single bean, infinite possibilities
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’re also interested in coffee roasting, why not visit the roastery yourself — who knows, you might just discover your own world of flavour!
#KeiShunSchool #ReyachCoffeeRoastery #CoffeeEducation #OutOfTheClassroom #CuppingExperience