Stunning! Eddie Peng's Coffee Cupping Goes Viral, All the Cool People Are Drinking Coffee!

Handsome! Explosive! Eddie Peng's Cupping Goes Viral, Handsome People Are Drinking Coffee!

Original | December 21, 2017 | Coffee Workshop

@Hu Yuanzheng Jake

This person

Even cups coffee handsomely

And

Has a great grasp of specialty coffee

Even the questions he asks

Are very professional

He can also blurt out apricot and dried prune

He is an amazing pour-over man!

Eddie Peng's connection with specialty coffee

is not pretentious at all.

He genuinely loves specialty coffee

Not only does he love to drink it, he has also fallen for the brewing process.

Just look at Eddie Peng's "serious face."

This time, coffee industry big shots made it onto the trending list. Hahaha~~

Big shot Teacher Hu Yuanzheng

After pushing something to the extreme,

he now has the industry's recognition

@Hu Yuanzheng Jake

Three Sources of Coffee Knowledge

Since entering the industry, the coffee knowledge I have picked up has come from no more than three sources:

First, what others have taught me directly

Second, what is written in online materials and books

Third, what I have taught myself

First: Learning from Others

This includes my teachers, my employees, my students, friends, competitors, judges, and people I do not admire. When I learn through conversation, I often carry emotion into it. Because I like or admire someone, I believe everything they say and have no desire to examine it rationally. Conversely, because I do not admire someone or am not convinced by them, I doubt everything I hear and refuse to accept that their argument makes sense. Often I have to wait until later to mull these things over and only then absorb them.

This tendency does not come from saving face, but it still causes problems. My memory is poor, and I often cannot recall the key points and arguments of the moment. In the end, all that may remain is my impression of whether I like the person or not. And often that impression was deliberately created by others, or distorted by myself. It counts for nothing. Now I am gradually learning to think carefully about the reasons behind an argument and the motives behind a person's behavior. Then, in front of people I completely trust, I regress to being a child, acting entirely on intuition unless I am asked to use my brain.

Second: Reading Materials and Books

I used to be very good at this part, but now I am impatient. An article often gets interrupted four or five times by other information. Unless I immediately recognize the value of the material, I will not put down my phone (yes, I need to print it out), take off my glasses (yes, I have presbyopia), and read and think properly. So such materials usually explain questions that have long been on my mind, or raise new issues and concepts. I will repeatedly check the logic of the preface and conclusion, consult other literature, and even practice to verify.

This is extremely fun! Because I do not need to talk and interact with people, I can talk to myself, rudely questioning repeatedly and cross-verifying. The biggest pity is that I cannot immediately get further answers from the author; everything mostly relies on answering my own questions.

Third: Self-Learning

For me, this is a process of asking and answering my own questions. When I run into a problem—whether someone else raised it, or I read something I cannot figure out, or the roaster or the green beans throw a problem at me at work—I usually formulate the problem properly first. If the problem is formulated correctly, the answer is often easier to find and judge. I also often break problems down, because small questions are easier to elaborate on, and once I solve the small questions one by one, the answer to the big question is not far away. Then I start simulating experiments in my mind, imagining the possible results of each step. Finally comes the actual practice. This is a habit I developed as a student, because experiments are very expensive, and being able to think through the logical structure as clearly as possible, and the directions a possible answer might lead, makes verification more efficient and saves money.

Answers from self-learning are often the most real, but also often outrageously wrong. If I am honest with myself, the results will be real. If I deceive myself, I will be incredibly good at self-deception. It all depends on whether I have enough wisdom to face myself.

My Current Approach

Nowadays

I use all three methods

It is just about preferences

It is just about realistic conditions

Limiting the possibilities of my choices

But honestly

I do not like interacting with people

I love doing experiments the most

But as a business owner

I have no choice

Everything must prioritize the company's survival

Then

being able to satisfy my own curiosity

that makes me very happy

Haha, 2018, new goals!

I want to cup with Eddie Peng...

The cupping spoon is ready

FrontStreet Coffee Recommendation

All this talk of cupping and pour-over naturally leads to the question FrontStreet Coffee hears most often: which beans should go into a V60? The V60's cone shape and 60-degree angle were refined by Hario—a Tokyo glassmaker founded in 1921—in 2004 and released the following year. Its single large hole means the water flows freely and the pace of the brew depends almost entirely on the pourer's control, which is exactly why the dripper is so good at showing off delicate aromatics.

For a first pour-over, FrontStreet Yirgacheffe Gotingding Cooperative is the classic gateway: washed processing keeps its jasmine florals and bright citrus acidity clear, with a light body and a tea-like finish. If you like your coffee loud and fruit-forward, try FrontStreet Ethiopia Horse Queen, whose tropical aromas of strawberry, passion fruit, and jackfruit make it the coffee that wins over people who think they dislike coffee. And for the full Geisha experience, FrontStreet Panama Esmeralda Red Label Geisha brings elegant jasmine, citrus, bergamot, and black tea in a clean, transparent cup with a long finish.

When the mood calls for something deeper, FrontStreet Coffee still keeps the classics on the shelf. FrontStreet PWN Indonesia Gold Mandheling is a dark roast with very low acidity and a full, lingering body, packed with herbal and dark-chocolate aromas; FrontStreet Jamaica Blue Mountain No.1, medium-dark roasted, delivers the even balance of nuts, dark chocolate, and cream caramel that has made the name famous for decades. Whatever you brew, grind fresh, start your water around 90°C, and use a ratio near 1:15 to let the V60 do its work.