Aug 11, 2026

PCA Latte Artist Level 1 and 2, from hearts, tulips, and rosettas to swans and full compositions.

Jul 5, 2026

A Chengdu coffee club afternoon where I taught my mom pour-over for the first time.

Jun 25, 2026

SCA Barista Skills Intermediate with Ye Kuang, covering espresso, milk texture, and station workflow.

May 8, 2026

Side-by-side tasting of Panama Surfboard and Yunnan coffee flower; the cup gap was smaller than the price.

Apr 16, 2026

Passed the SCA instructor registration exam with a full score and can now teach Intro to Cupping.

Mar 1, 2026

Earned the Q Grader certification as part of Chengdu’s first certified cohort.

Jan 18, 2026

SCA Green Coffee Intermediate, from origin and processing to moisture, defects, and arrival-sample quality.

Sep 25, 2025

SCA Sensory Professional and CVA-Cupper certificates, covering cupping protocol and coffee value assessment.

Mar 7, 2025

Bypass-brewing Leaves’ Elida Torre natural to keep early acidity and sweetness without over-extraction.

Mar 5, 2025

A rainy Kumquat pop-up with Yasuo Ishii, brewing Colombian Geisha and Ethiopian 74158 in double batches.

Dec 25, 2024

SCA Brewing Professional with Ye Kuang, from infrared syphon work to pour-over, immersion, and batch brewing.

Sep 11, 2024

Comparing Nuguo 535-N-NS natural and 508-WS40 washed Geisha lots for cleanliness and complexity.

Jun 25, 2024

My first cupping, a Panama Geisha lineup that made the variety less mythical and my palate more honest.