近期活動 https://linktr.ee/jack_wang_coffee
Follow Jack IG for courses, events, and updates.
4/17台北【科學化後製分享會｜喝見風味是怎麼被做出來的】
4/17台北【坎尼佛拉（羅布斯塔）咖啡分享會｜重新理解另一種咖啡的可能性】
4/20 台北 給烘豆師的品種課：風味的起點來自風土基因
04/27~5/02 | @越南 SCA Q-GRADER V1.0 COURSE (APRIL 2026) IN DAKLAK
06/30花蓮後製加工課程進階班｜12/03~1204花蓮後製加工課程高階班 花蓮後製加工課程
7/28~7/31台北【SCA CSP 烘豆初中級認證課程】

Is Specialty Coffee Really Helping Producers? ☕️
"While we enjoy a pour-over in the city, are the producers at the origin truly benefiting?"
Since 2020, Coffee Small Talk has been on a mission to demystify the science of coffee. In EP.273 of our 7th season, we are joined by Wingo Mierisch from the renowned Mierisch family in Nicaragua.
This isn't just a talk about coffee; it’s a deep reflection on the industry's reality. As a post-harvest consultant working between microbial labs and coffee estates, I’ve seen both the potential of technology and the weight of real-world challenges. Wingo shares the raw perspective of producers—is "Specialty Coffee" a genuine driver for better livelihoods or just another marketing trend?

Powered by Firstory Hosting