Hong Kong Lawyer

April 2017

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80 www.hk-lawyer.org •  April 2017 W ith the surge in coffee production and consumption in Asia in recent years, the coffee bean seems primed to stage a coup in Eastern markets that have for centuries kowtowed to the tea leaf. According to a 2014 report compiled by the International Coffee Organisation, Asia has experienced the most dynamic growth in coffee consumption in the world from 1990 to 2012, growing by an average rate of 4 percent per annum, increasing to 4.9 percent since 2000. While more tea than coffee is consumed in most Asian countries, the blossoming coffee culture in the East, coupled with the dynamics and high population density of developing markets, seems promising to those in the coffee sector. As for Hong Kong, local consumer To Bean, or Not to Bean, That is the Question preferences seem to be changing in tandem with broader regional trends. To embrace the City's evolving hot beverage preferences, the Member Benefits Committee organised a Coffee Day at the Law Society Clubhouse in March, providing members with the opportunity to increase their appreciation and understanding of coffee production, preparation and tasting. Assisting the Committee with this event, a local coffee shop prepared a variety of drinks using their signature house blends, which included espresso, black coffee and white coffee variations (ie, latte, cappuccino, flat whites and piccolo). The event kicked off with coffee cupping or tasting, which is the practice of observing the aromas, fragrances and flavours of brewed coffee. As explained by the Specialty Coffee Association, a standard cupping procedure generally involves deeply sniffing the coffee, then strongly slurping the coffee to aspirate it over the entire tongue. Through these techniques, the coffee taster attempts to assess aspects of the coffee's taste, such as its body, flavour and aftertaste. Since a coffee bean's flavour contains clues about the region where it was grown, professional cuppers often attempt to identify the bean's origin through its flavour profile. The house blend espresso coffee served at the event was a mixture of beans harvested in 2016: 30 percent of the mixture comprised Brazilian coffee beans harvested from

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