20/05/2026
［生豆後製特殊處理講堂］
從2015年的世界咖啡冠軍Sasa Sestic 把葡萄酒的釀造技術引入咖啡生豆的領域，帶來厭氧發酵處理的咖啡，其後咖啡生豆處理方法百花齊放，現在進到咖啡館看到的咖啡豆名字，有超多種處理法，厭氧、雙重厭氧、乳酸發酵、接箘、Infused、熱衝擊、共發酵...
你也可能喝到各種強烈水果或香草風味的咖啡，芒果、橘子、荔枝、薄荷、，甚至連西瓜都有了...
到底什麼是咖啡原生的本質風味？而什麼又是透過後製創造的？
為什麼COE生豆競賽和WCE賽制中，可以接受接菌處理的咖啡，但是不能接受Infused？而後製會帶給生豆怎樣的影響？到底生豆本質好或不好能不能透過後製加強，還是因為生豆本質不好而需要特殊處理呢？
這個講堂帶你快速理解各個新型態處理法的基本概念，以及新式後製的六大類型，讓你未來選擇或品嘗到咖啡時，可以有更清晰的認識。
厭氧、雙重厭氧、乳酸發酵、接菌、Infused、熱衝擊、共發酵，以後聽到這些詞不再霧煞煞！
新式後製的六大類型：
1. 目標性野生發酵（Targeted Wild Fermentation）
2. 菌種接種（Inoculated）
3. 共同發酵（Co-fermented）
4. 營養補充（Supplemented）
5. 窨漬（Infused）
6. 風味添加（Flavored）
▍課程資訊
☞ 日期｜12 June
☞ 時間｜19:30~21:30
☞ 費用｜ RM100/人
☞ 課程費用中包含 RM50 購豆額度
課程亦包含特殊處理法咖啡杯測環節，透過實際品飲與感官探索，深入了解不同處理方式對風味表現的影響。
Coffee Processing Workshop
Since 2015, when World Coffee Champion Sasa Sestic introduced wine fermentation concepts into green coffee processing and popularized anaerobic fermentation coffees, coffee processing methods have rapidly evolved and diversified.
Today, when you step into a coffee shop, you might see countless processing terms on coffee labels:
Anaerobic, Double Anaerobic, Lactic Fermentation, Inoculated Fermentation, Infused, Thermal Shock, Co-fermentation.
You may also encounter coffees bursting with intense flavor notes — mango, orange, lychee, mint, even watermelon.
But what exactly is the intrinsic flavor of coffee?
And what is created or enhanced through processing?
Why do competitions like COE (Cup of Excellence) and WCE (World Coffee Events) allow coffees processed with microbial inoculation, but prohibit Infused coffees?
How does post-harvest processing influence green coffee quality?
Can processing improve inherently good coffee, or are special processing methods sometimes used to compensate for lower-quality green coffee?
This workshop will help you quickly understand the core concepts behind modern processing techniques and explore the six major categories of contemporary coffee processing innovations, giving you a clearer perspective when selecting, brewing, or evaluating coffee.
Next time you hear terms like:
Anaerobic • Double Anaerobic • Lactic Fermentation • Inoculated • Infused • Thermal Shock • Co-fermented
You will know exactly what they mean.
Six Major Categories of Modern Processing Innovations
1. Targeted Wild Fermentation
2. Microbial Inoculation (Inoculated Fermentation)
3. Co-fermentation
4. Supplementation
5. Infusion Processing (Infused)
6. Flavor Addition (Flavored Coffee)
▍Course Details
☞ Date｜12 June
☞ Time｜7.30PM – 9:30PM
☞ Fees｜ RM100/Person
☞ RM50 of your workshop fee is redeemable towards coffee bean purchases
Join us to better understand how coffee flavor is developed — and discover the science behind modern coffee processing.
The workshop also includes a guided cupping session featuring selected coffees with special processing methods, exploring how processing shapes flavor development in the cup.
Registration 🔗
https://forms.gle/XdQV2bXLsn8iRJbF8
