Kafein Roastery

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

20/05/2026

【咖啡一生的科學對齊：井井雙日全感官 x 沖煮實務班】

打破盲目注水的複製流派！本課程獨家串聯生豆發酵、烘焙反應生成物、沖煮科學三大維度，帶你從科學本質解構咖啡風味。

我們將透過數據與感官盲測，精準校正杯中風味地圖；也針對市場風靡的新式厭氧/特殊發酵豆，調整沖煮邏輯，鎖定極致乾淨的花果香。

兩日精實實作，帶你憑感官盲測判定，動態修正每支豆子的萃取平衡點！

Day 1：從種子到熟豆的風味物理化學
生豆發酵與有機酸轉化
烘焙科學與風味物質降解

Day 2：沖煮解構與感官實戰
沖煮科學與金杯數據
特殊發酵豆沖煮對策與盲盒挑戰

▍課程資訊

☞ 日期｜13 & 14 June
☞ 時間｜10:00~17:00
☞ 費用｜ RM1000/天 ｜ RM1600/2天
☞ 一班人數｜4－6人

Coffee Through the Lens of Science

2-Day Sensory & Brewing Workshop

Coffee brewing is more than simply following recipes or pouring patterns. In this workshop, we connect the entire journey of coffee, from green bean fermentation and roasting chemistry to extraction science, allowing you to understand how flavor is truly formed in the cup.

Designed for brewers who want to go beyond intuition, this course combines sensory training, blind tasting, and practical brewing adjustments to help you build a clearer understanding of flavor balance and extraction dynamics.

We will also explore the growing world of anaerobic and experimentally processed coffees, learning how to adapt brewing techniques to highlight cleaner floral aromatics, vibrant fruit characteristics, and greater cup clarity.

Across two intensive hands-on days, participants will develop the ability to evaluate coffees through sensory analysis, identify extraction imbalances, and make precise brewing adjustments according to each coffee’s unique character.

Day 1: The Physical & Chemical Journey of Coffee Flavor

* Green coffee fermentation and organic acid transformation
* Roasting science and flavor compound development

Day 2: Brewing Theory & Sensory Application

* Brewing science and SCA Brewing Chart fundamentals
* Brewing strategies for experimental processed coffees & blind tasting challenge

▍Course Details

☞ Date｜13 & 14 June
☞ Time｜10:00AM – 5:00PM
☞ Fees｜ RM1000/Day ｜ RM1600/2Days
☞ Class Size｜4 – 6 participants

Registration 🔗 :
https://forms.gle/w9vPgUqUWtCk8KiV7

06/07/2025

SCA Sensory Professional & CVA For Cuppers

🌟 Sensory perception is more than just understanding coffee—it’s your language for communicating with the world of coffee.

🎓 SCA Sensory Skills Professional + CVA for Cuppers Certification Course

Now Open for Registration!

From flavor perception to international cupping protocols,
From subjective experience to objective evaluation,
This is more than a course—it’s a challenge of professionalism, refinement, and the future.

🔍 Course Highlights

✦ SCA Sensory Skills – Professional
• Precisely build your personal sensory calibration
• Apply data-driven sensory evaluation & team management
• Hands-on cupping calibration with feedback and coaching

✦ CVA for Cuppers
• Practical training tailored for aspiring Evolved Q Graders
• Get comfortable with the latest cupping forms and protocols
• Two days of intensive tasting and calibration

📅 Course Schedule
🗓 Dates: July 23–27, 2025
📍 Location: Kafein Roastery, Alam Damai Cheras
🕘 Time: 09:30 AM – 5:30 PM daily (5 full-day sessions)

💼 What You’ll Receive
✅ SCA Sensory Skills Professional Certificate
✅ CVA for Cuppers Certificate of Completion
✅ Training by an internationally certified instructor
✅ Complete sensory training materials and standard sample exercises

🎯 Is This Course for You?
☕ You’re a coffee professional, quality controller, or sensory trainer
☕ You’re preparing for Q Grader or aiming for an international judge role
☕ You want to develop structured sensory training for your team
☕ You’re detail-oriented with a passion for flavor and a drive for excellence

💰 Course Fees
(All fees include certification)
• SCA Sensory Skills Professional – RM5,000
• CVA for Cuppers Course – RM2,000
• Full Package (SCA Sensory + CVA) – RM6,500

👩‍🏫Course Instructor
Jia Jia, Wu (Taiwan)

SCA Sensory Skills & Barista AST
SCA CVA For Cuppers AST
SCA Professional Level Certified in Brewing, Barista, and Roasting
CQI Licensed Q Arabica Grader
UK City & Guilds Certified in Barista and Roasting

Judging & Coaching Experience:
• Head Coach – 2nd & 3rd place winners at the 2020 TISCA International Roasting Championship
• Head Judge – International Coffee Mania Festival Brewing Competition (2021–2025)
• Observer – Taiwan PCA Selection (2021)
• Top 8 Finalist – 2022 Taiwan International Roasting Championship
• Judge – 2022 Taiwan International Brewing Championship
• Judge – 2022 Taiwan Coffee Suang Festival Roasting Competition
• Head Judge – 2023 Hsinchu City Green Bean Evaluation, Taiwan
• Judge – 2023 Taiwan International Brewing & Roasting Championships
• Head Coach – 2023 TISCA International Cupping Championship
• Head Judge – 2024 Green Bean Evaluations in Myanmar, Malaysia, Thailand, and Hsinchu City (Taiwan)

📩 Register Now
https://forms.gle/BuSUUokC6L1838Ty7

“True sensory expertise isn’t about memorizing flavors—it’s about creating them.”
Start building your foundation for the global sensory stage—today.

03/06/2025

From the misty mountains of Chiayi, Taiwan… to Kafein Roastery in Malaysia.

We’re beyond excited to introduce a new series of specialty coffees from Taiwan, roasted by Kasasagi Coffee Roasters, led by award-winning roaster ChinWan Fu who had won the🥈at 2022 WCE Taiwan Roasting Championship!

Featuring:

🌿 Taiwan Chiayi Zhongpu Yipin Estate SL34 (Aliusai Lot)
• Natural Process | Medium Light Roast
• Winey, Mixed Berries, Blueberry, Rum-Soaked Cherry 🍒

🍯 Taiwan Chiayi Alishan Daban Qicai Liuli Estate Gesha
• Black Honey Process | Medium Light Roast
• Lychee, Peach, Mango, Passionfruit – Tea-like & vibrant 🌺

🌸 Taiwan Chiayi Alishan Yangui Estate SL34 (Aliusai Silver Award)
• Washed Process | Medium Light Roast
• Floral, Citrus, Lychee, Honey – Clean & elegant 🍋🍇

Rare origins, carefully roasted — taste the vibrancy of Taiwan, now available at Kafein Roastery.

DM us for more details!

06/05/2025

Advanced Coffee Roasting: Science, Skill & Competition Techniques

Roasting isn’t about memorizing steps—it’s about understanding why:
- How airflow adjustments impact development
- Calculating ROR and charge temperatures with purpose
- The science behind Nordic-style roasting
- Adapting techniques across different machines

Every variable has a reason. We teach the principles behind the numbers, making even complex concepts approachable.

Course Structure

Level 1: Foundations
1.Roast phases (Drying, Maillard, Development) demystified
2.Machine operation and basic curve design
3.Balancing aroma, sweetness, and body

Level 2: Precision Roasting
1. Turning point calculations and heat management
2. Adjusting for bean density, moisture, and size
3. Recognizing and avoiding common roast defects
4. Designing profiles for different coffee types

Level 3: Flavor Development
1. Maillard vs. Pyrolysis – controlling flavor outcomes
2. Fermentation’s role in roast planning
3. Fine-tuning for clarity and complexity

Hands-On Focus
- 70% practical roasting (using Rubasse & MM600 roasting machines)
- Small-group learning (max 6 students)
- Take-home frameworks for continued practice

Instructor Profile
Shi Wen Chen (Happy)
SCA Roasting & Brewing AST | Coffee Educator Since 2001
Core Roles:
- Founder, Wells Cafe (井井咖啡)
- CQI Q Grader (Certified Coffee Quality Specialist)
- City & Guilds Certified Roasting Instructor (UK)
Specialized Expertise:
- Coffee Processing Methods
- Coffee Varietals & Genetics
Competition Coaching Highlights:
- 2023 WCE Roasting Championship Taiwan:
- Coached 1st, 3rd & 6th Place Winners
- 2024 International Coffee Mania Festival:
- Malaysia: Brewers Cup (1st, 3rd, 4th) | Roasting (1st, 2nd)
- Hong Kong: Roasting Champion
- 2024 Ethiopia TOH (Taste of Harvest):
- 2nd Place (Wells Cafe Processed Lot)
Industry Tenure: 23 Years

Course Details:
📅 7 - 9 June, 2025 (Level 1 + Level 2) | 10 - 11 June, 2025 (Level 3)
🕙 10AM - 6PM Daily
📍 Kafein Roastery, Alam Damai Cheras KL
🔥 Hands-on with Rubasse & MM600 Coffee Roasters

Course Fee:
• Level 1 + 2: RM4,000 | Level 3: RM2,500
• Complete Course (L1 - 3): RM6,000 (Save RM500)
(Certification NOT included)

If SCA Certification are required - Please contact for more details

LIMITED TO 6 PARTICIPANTS

Link to Register:
https://forms.gle/4jJjwsK87oftxQZeA

09/04/2025

▍井井 Wells Cafe x Kafein Roastery ▍

想煮一杯好咖啡並不難，
或許不會有最完美的風味，
但你可以利用沖煮手法展現咖啡最佳風味。

教你學會掌握沖煮變因，懂得濃度與萃取率之間的關係，
了解萃取原理、咖啡豆基本品種和處理法，
讓你能在多變的萃取因數中知道如何沖出自己想要的風味。

一杯好喝的咖啡來自完整的萃取！但如何叫萃取完整呢？

▍ 這堂課你會學到 ⬇
>咖啡基礎知識
>咖啡沖煮原則
>萃取率與濃度的基礎概念、計算
>咖啡濃度測量
>咖啡沖煮變因討論
>萃取實作與校正
>沖煮賽實戰應用分享

▍课程资讯
☉ 时间 ｜ 4月16号（星期三）（10AM～4PM）
☉ 费用｜RM1200/人 (含材料费)
☉ 人数｜3 - 4人/班
☉ 地点｜Kafein Roastery （176-1, Jln Damai Raya 2, Alam Damai, 56000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur）
☉ 授课讲师｜吳佳穎 (Jia Jia)
- SCA 感官、義式AST
- SCA 沖煮、義式、烘焙專業級認證
- CQI Arabica 評鑑師
- 英國 CITY&GUIDE 國際義式及烘焙認證
- 2020年 Tisca 國際烘焙賽第二、第三名指導教練
- 2021～2025年 國際咖啡爽節沖煮賽主審
- 2021年 台灣PCA評選 觀察員
- 2022年 台灣國際烘焙賽 8強
- 2022年 台灣國際沖煮賽 評審
- 2022年 台灣咖啡爽節烘焙賽 評審
- 2023年 台灣新竹市 咖啡生豆評鑑 主審
- 2023年 台灣國際沖煮賽&烘焙賽 評審
- 2023年 Tisca國際杯測賽 指導教練
- 2024年 緬甸、馬來西亞、泰國、新竹市咖啡生豆評鑑主審

報名鏈接：https://forms.gle/9BZWrnfG4xzj3dQ49

【 以上師資、課程內容、時間及場地等，Kafein Roastery保留變更之權利 】

09/04/2025

想知道咖啡豆經風火焠鍊如何展現風味？
同樣生豆在不同烘豆師操爐下為何會有不同的表現？

我們堅信好的生豆、好的烘焙基礎、好的烘焙原理，就可以烘出很棒的咖啡。
我們不要你只學會照曲線烘，我們要你對烘豆有自己的想法。

▍ 這堂課你會學到 ⬇
>從種子到一杯咖啡
>熱傳遞的種類
>咖啡烘焙的過程
>烘焙度的探討、計算
>熱傳學探討及其於烘焙時的運用
>烘焙程序的分析探討
>烘焙過程相關的物理性質與化學變化
>烘焙相關設備介紹與管理
>烘焙階段對風味的影響探討
>咖啡比賽實戰應用

【教學用機器】
井井MM600直火機600G

▍课程资讯
☉ 时间 ｜ 4月15号（星期二）（9AM～6PM）
☉ 费用｜RM1800/人 (含材料费)
☉ 人数｜3 - 4人/班
☉ 地点｜Kafein Roastery （176-1, Jln Damai Raya 2, Alam Damai, 56000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur）
☉ 授课讲师｜吳佳穎 (Jia Jia)
- SCA 感官、義式AST
- SCA 沖煮、義式、烘焙專業級認證
- CQI Arabica 評鑑師
- 英國 CITY&GUIDE 國際義式及烘焙認證
- 2020年 Tisca 國際烘焙賽第二、第三名指導教練
- 2021～2025年 國際咖啡爽節沖煮賽主審
- 2021年 台灣PCA評選 觀察員
- 2022年 台灣國際烘焙賽 8強
- 2022年 台灣國際沖煮賽 評審
- 2022年 台灣咖啡爽節烘焙賽 評審
- 2023年 台灣新竹市 咖啡生豆評鑑 主審
- 2023年 台灣國際沖煮賽&烘焙賽 評審
- 2023年 Tisca國際杯測賽 指導教練
- 2024年 緬甸、馬來西亞、泰國、新竹市咖啡生豆評鑑主審

報名連結：https://forms.gle/umLUBPUAUfS9jWWx8

【 以上師資、課程內容、時間及場地等，Kafein Roastery保留變更之權利 】

19/02/2025

Rediscovering Liberica: An Experimental Journey in Tampin 🌱☕

Our recent visit to a coffee farm in Tampin led us into an exciting yet uncharted territory—Liberica coffee processing. As roasters and processors who are well-versed in Arabica, we realized that we knew very little about how to truly bring out the best in Liberica. Unlike Arabica, Liberica is often associated with jackfruit and rubbery notes, flavors that many coffee drinkers find challenging. But what if these characteristics aren’t inherent to the variety itself? What if they are shaped by the way Liberica has always been processed?

With that in mind, we embarked on a series of experimental batches, aiming to understand how fermentation impacts Liberica’s flavor profile. To start, we processed one batch without any fermentation at all—this would allow us to taste the raw essence of Liberica without microbial influence. For traditional washed and natural processes, we conducted both short and long fermentations, alongside anaerobic fermentation, to explore how different durations impact flavor development. Through these seven experimental batches, we gained invaluable insights into how fermentation time might be fine-tuned to create more desirable flavors in Liberica coffee.

Beyond just coffee, our exploration led to some surprising discoveries—every part of the Liberica tree has value. Both the leaves and flowers can be turned into tea, and the dried coffee pulp into cascara, all of which taste remarkably good. While the coffee we processed this time may not be the best you’ve ever tasted, it holds immense value in pushing the boundaries of Liberica coffee processing.

We’ve completed our experimental batches, including Liberica leaf tea and flower tea, and we can’t wait to share our findings with you! Join us for a cupping and sharing session at the following locations:

📍 Kuala Lumpur
🗓 Date: 21st February
⏰ Time: 8PM - 9PM
📌 Location: Kafein Roastery, Alam Damai Cheras

📍 Melaka
🗓 Date: 22nd February
⏰ Time: 2PM - 3PM
📌 Location: EighTEAn Tea House

Come join us for an insightful session as we dive deeper into the future of Liberica coffee! 🌿✨

16/02/2025

☕ From Nan, Thailand – A Coffee Journey Reimagined 🌿

In January 2024, we embarked on an unforgettable journey to Nan, a serene region in northern Thailand, where we had the rare opportunity to process our own coffee beans alongside Teacher Happy. Over several days, we experimented with 10 unique batches using the washed method but explored different fermentation techniques—from classic washed and anaerobic to innovative thermal shock.

From these experimental batches, we have carefully selected five standout lots to be featured, each showcasing a distinct approach to fermentation and flavor development. To complement this exclusive collection, we have also included three exceptional coffee beans from different varietals, all sourced from the 2023 & 2024 Thailand COE #1 Farm, a top-awarded farm also based in Nan. These coffees highlight the best of Thailand’s terroir and the farm’s dedication to excellence.

This collection is more than just coffee—it’s a culmination of hands-on craftsmanship, curiosity, and passion. A taste of innovation, tradition, and award-winning quality in every cup. Limited quantities available—don’t miss out! 🚀✨

Link to Purchase: https://my.shp.ee/3rAnHAV

24/01/2025

For the Lunar New Year, we’re extending our business to 27th Jan ( 2pm ) [ For both our Shopee and physical shop ] for those who may wanted to do last minute shopping before we’re away for a week! 🙌🏻

We will be closed from 28th Jan to 2nd Feb 🧧

Wishing you all a happy and prosperous New Year!

14/01/2025