[Beginner] SCA INTRODUCTION TO COFFEE IN FIELD | 精品咖啡協會 咖啡簡介證書課程 在原產地

*We apologize for the inconvenience, but the online ordering system for the course is currently unavailable, and it shows as "sold out." If you are interested in signing up, please contact us directly via WhatsApp for registration details.

很抱歉，目前網路下單功能暫停，如因此課程顯示為「已售完」。若您對報名感興趣，請直接透過WhatsApp聯繫我們，以獲取報名詳情。*

精品咖啡協會 咖啡簡介證書課程 在原產地

SCA INTRODUCTION TO COFFEE IN FIELD

Language | 課程語言

Cantonese/ Ｍandarin/ English | 廣東話/ 普通話/ 英文

Date & Time | 課程日期

• 7th Feb 2026 (Sat) | 2026年2月7日

Duration | 課程時間

1 day | 10:30-16:30 (去程：9:00 粉嶺/09:45沙頭角集合, 回程：17:00 沙頭角解散 )

*參加者需自行申請沙頭角禁區紙。完成報名後將有申請指引提供。

Venue | 課程地點

Experimental Farm for Sustainable Agriculture, Lai Chi Wo (Indoor classroom & field learning)

荔枝窩永續農業實驗農場 (室內課堂及農場實地研習)

Required Prerequisites | 報名資格

None | 沒有特定

Course fee | 課程費用

Regular: HK$2,880/per person | HK$5,500/couple

Early Bird: HK$2,600/per person | HK$4,960/couple

(Including SCA fees, Tutor fee, Exam fee, Materials, Round-trip transportation cost from Sha Tau Kok to Lai Chi Wo, and lunch)

費用包含：SCA費用、導師費、考試費、材料費、沙頭角至荔枝窩往返交通費及午餐費）

[Early Bird] Enroll two weeks before the course begins.

【早鳥優惠】在課程開始前兩周完成報名手續。

Minimum enrollment｜開班人數

4 peron or above | 4人或以上開班

Cancelation policy | 取消政策

Before proceeding with enrollment, please ensure that you have carefully read and understood the cancellation policy.

About Lecturer | 導師介紹 - Kris Wang (王姿穎)

A Taiwanese specialty coffee expert based in Hong Kong since 2011, specializes in tasting and brewing. Certified in CQI Arabica Q Grader, Q Processing Generalist, SCENTONE Flavorist, SCA Barista/Brewing/Sensory, and Coffee Diploma.As an educator, she is an authorized SCENTONE instructor, 2020 SCA Trainer (Barista, Brewing, Sensory, Water&PM, CVA), and 2024 CQI QE/PH Lecturer. Achievements: 2012/2015 Hong Kong Barista finals, 2017 Asia Brewers Cup champion, 2017 Coffee Power runner-up, 2018 SCENTONE third place. Judging: 2016 Barista technical, 2018/2023 Brewers Cup sensory, 2019/2023 Coffee in Good Spirits sensory.

自2011年起活躍於精品咖啡行業的台灣女孩，現居香港。

她擁有CQI阿拉比卡Q Grader、Q Processing Generalist、SCENTONE Flavorist、SCA Barista/Brewing/Sensory專業證書及Coffee Diploma，專精品鑑與沖煮。作為教育者，她是SCENTONE授權導師、2020 SCA Trainer（Barista、Brewing、Sensory、Water&PM、CVA）及2024 CQI QE/PH Lecturer。競賽成就：2012/2015香港Barista決賽、2017亞洲Brewers Cup冠軍、2017 Coffee Power亞軍、2018 SCENTONE季軍。評審經驗包括2016 Barista技術、2018/2023 Brewers Cup及2019/2023 Coffee in Good Spirit感官評審。

About Field | 農場介紹

Established in 2015, the Experimental Farm for Sustainable Agriculture in Lai Chi Wo is a key initiative supported by the Centre for Civil Society and Governance at The University of Hong Kong, dedicated to promoting the sustainable revitalization of local villages and farmlands. Spanning over 10,000 sqm, the farm demonstrates agroforestry practices and serves as a hub for innovation, collaboration, and training in agriculture. It cultivates 600+ Arabica coffee trees of various varieties—including Bourbon, Typica, Caturra, Catimor, and Geisha. The farm adopts organic production methods and is equipped with a nursery and processing facilities for Hong Kong’s SEED-TO-CUP coffee production experiment. In addition to coffee, the farm also produces ginger, turmeric, and seasonal crops such as winter melon and radish. The farm offers public education programs, training, and short-term job opportunities for those interested in agriculture.

位於荔枝窩的永續農業實驗農場成立於2015年，是香港大學公民社會與治理研究中心支援偏遠鄉村復耕及本地鄉村活化的其中一項重要設施。農場面積超過10,000平方米，主力推行農林間作生產示範，以及作為本地農業創新、協作及培訓的基地。農場現有超過600 棵包括Bourbon、Typica、Caturra、Catimor 及Geisha等不同品種的阿拉比卡咖啡樹。農場採用有機種植方式進行生產，並設有育苗室及在地後製設施推行SEED-TO-CUP的香港咖啡生產實驗。除咖啡外，農場亦同時出產肉薑、薑黃、及季節性作物如冬瓜、芥菜、蘿蔔等作物，及提供各類公眾食農教育、培訓和短期工作機會給有志投身農業的人士。

Course Content | 課程內容

The Introduction to Coffee course is ideal for anyone who is new to specialty coffee. It charts coffee’s journey from its origins in Ethiopia to the major commodity that it is today. This course gives a general overview of the specialty coffee supply chain and explores topics such as history and cultivation, variables that affect coffee quality, basics of sensory analysis, fundamentals of roasting, factors of coffee freshness, and principles of brewing. In addition, learners will discuss the importance of water quality, cleanliness and maintenance. The entire course will be conducted at the Lai Chi Wo Experimental Farm for Sustainable Agriculture in Hong Kong, where participants can not only receive classroom instruction but also personally experience the real coffee farm operation process, providing a 4D immersive learning experience that enhances learning efficiency. This interactive course also includes an introduction to tasting, an industry-specific process for evaluating coffee through a sensory experience. There is an online written exam administered upon the completion of the course.

此課程很適合不熟悉精品咖啡的學習者。由咖啡從衣索比亞起源，到成為今日主要市場商品的旅程 - 本課程概述了精品咖啡的供應鏈，並會討論咖啡歷史和栽種、影響咖啡品質的變因、感官分析的基礎知識、烘焙的基礎理論、咖啡新鮮度的因素，以及沖煮原理等等。除此之外，學員也將討論水質、清潔與保養的重要性。整個課程會在香港荔枝窩永續農業實驗農場進行，讓學員除了課堂教學外，更可以親身體驗真正的咖啡農場生產運作過程，提供4D的學習體驗，使學習更有效率。這門互動式課程還包含品鑑簡介：一個此行業透過感官體驗評估咖啡的特定方式。此課程結束後會進行一個線上筆試考試。

• Origin and supply chain｜起源和供應鏈

• Visits the coffee fiel and processing factory | 實地參觀咖啡園及後製處理簡介

• Coffee roasting and freshness | 咖啡烘焙和新鮮度

• Introduction to coffee brewing and parameters | 咖啡沖煮及參數簡介

• Sensory experience | 感官體驗

Payment methods | 報名方法及付費方法

Email to truecoffeehk@gmail.com or WhatsAPP to wa.me/85244472672