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Yuen, from the .. er.. what?

 
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kckc



註冊時間: 2006-03-15
文章: 1918

發表發表於: 星期六 八月 11, 2007 12:53 pm    文章主題: Yuen, from the .. er.. what? 引言回覆

煎生:
http://bigkingkay.mysinablog.com/index.php?op=ViewArticle&articleId=629768

引言回覆:
[33] Coffee AcademyCOFFEE Academy in HONG KONG.
It will have some professional training courses in Shanghai, Beijing, Guangzhou and South east Asian region commence on August to December, 2007


引言回覆:
COFFEE Academy in HONG KONG. It will have some professional training courses in Shanghai, Beijing, Guangzhou and South east Asian region commence on August to December, 2007.

www.coffee-tea.org

jazz888@netvigator.com
Barry Yuen

簡介:

※ 阮森洋先生是Coffee & Tea Academy of Hong Kong & P.R.CHINA的創辦人;多年從
事茶藝研究,特別對本地及西方茶之沖調及文化有很深的認識。

※ 阮森洋先生是一位國際知名的咖啡專家,擁有自己的咖啡園和經營咖啡業務;

※ 他在ITALIAN COFFEE ACADEMY 舉辦的Master Class Training of Espresso Cupping
& Blending & Int’l Coffee Competition的國際比賽中取得最高成績和得分
( ITALIAN COFFEE ACADEMY 是全球高級義大利式精品咖啡沖調技術及訓練的鼻
);

※ 也是SPECIALITY COFFEE ASSOCIATION OF Hong Kong & P.R.CHINA的創辦人;

※ 阮先生被邀為第一屆香港公開咖啡沖調師比賽大會評判(該比賽是由香港飲食博覽
及香港主要咖啡供應商、酒店和獨立咖啡專門店舉辦及協辦);

※ 阮森洋先生也是聯合國教科文組織官方正式會員(Individual Full Member of
UNESCO)





Here is what I searched.
Italian Coffee Academy:
http://www.sandalj.com/default.asp

A commercial.... small... company....
他的觀點果然很不同
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bib



註冊時間: 2007-04-21
文章: 786

發表發表於: 星期六 八月 11, 2007 8:02 pm    文章主題: 引言回覆

kc, thats why some friends say somebody should go back to dance.
Beginner course, about $6000-, Medium $10,000+, intermediate nobody did before. When you grow to the ages, you have such material to blow ga la.
2 years before, I have the same feeling you are having now, But I only Guess someone may a little 勁 on coffee, but...
I meet somebody really 勁 on coffee recently;
he said: something may tiny; someone blow to huge.
Marketing and promotion...
Some way, I agree, some way, too much to make effect to people mix thing up. I have read the review here to stop me to think to upgrade all the time- even now :
http://www.espresso-restorations.com/Upgradefever.html
May be a better grinder in the future - always think about.
I strong believe grinder is the most important equipment in the whole thing. not the espresso machine. Machine we have = enough. Not that big different between the one you and me have and the one you are making...
Hot and stable enough 205 degree above, brewing pressure can be stabled at between 8-12 bar. For home use I mean of course...
Certainly I really want to have an A3 or GS1 if I got the chance to have and afford it ( the price of the machine and the bill of power )... he he...
May be a refurbished Linea with PID mode too. Twisted Evil
But up to the situation, I think can afford and prefer to open a cafe like cafe Little loo.
BTW, how much time needed to fully warm up a Linea Single ??
The answer tells me it is a really commercial monster, Not for an idiot like me.
This is my rule: even no need to worry about the bill of the power. Not going to think a machine needs more than an hour to fully warm up at home. So, a GS3 may be the best one ?? ...
Also we are in Hong Kong and needed to think about the supplier too.
Mirage manual, also a dream machine...but 2 group.
For opening a cafe loo....Sorry, BLOWING TOO MUCH... get lost loo...
Luck you use this word : COMMERCIAL to describe somebody.
clever you.

Thanks
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harry



註冊時間: 2006-09-10
文章: 1367
來自: Hong Kong

發表發表於: 星期日 八月 12, 2007 8:27 am    文章主題: 引言回覆

算把啦kc~橙.....點都唔會變成西瓜既....都係要專心去跳舞啦.....
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kckc



註冊時間: 2006-03-15
文章: 1918

發表發表於: 星期日 八月 12, 2007 12:06 pm    文章主題: 引言回覆

不銹剛永遠都唔會變成黃銅
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