A tasting event originally themed around O Coffee was temporarily transformed into a free gathering for coffee lovers because the beans did not arrive as scheduled. The author deliberately selected four beans with distinctly different styles—Kenya AA, Mandheling G1, Yirgacheffe, and Colombia Huila—and led the participants through a horizontal comparison from dry aroma to pour-over to taste. The coffee nose tool was used on site to aid communication; everyone ground and smelled the beans while tasting their own pour-over brews, sharing preferences and experiences in a relaxed atmosphere. Although the event flow had some minor oversights, the venue and support provided by Vivian's Cafe made this weekend gathering full of joy and left behind warm moments about coffee and life.

According to the original arrangement, the O Coffee tasting event was supposed to be held today at Vivian's Cafe, but because the beans sent by the other party had not arrived, the original theme had to be set aside. However, the event itself was not canceled; the original tasting session naturally turned into a relaxed gathering of coffee lovers.

This time I specially prepared four beans with clearly different styles: Kenya AA, Mandheling G1, Yirgacheffe, and Colombia Huila.

Kenya AA and Yirgacheffe can be considered two representatives of African origins, one wild and unrestrained, the other soft and alluring, captivating many coffee fans. Mandheling, on the other hand, is deep and heavy, unforgettable after just one taste. As for Colombia Huila, for a moment I could not find a fitting adjective, and probably could only sum it up as "middle-of-the-road."

To make communication more intuitive and to let everyone know about a tool for discussing flavor, I brought le Nuz du Cafe, commonly known as the "coffee nose."

The friends are attentively analyzing the beans in their cups.

I first placed the four beans separately in bean trays and asked everyone to observe the differences between them: Mandheling beans are spread out, Yirgacheffe has a prominent center line and a slightly wrinkled surface, Kenya beans are plump in shape, and Colombia beans are round and glossy. After briefly introducing their characteristics, I ground them one by one and let everyone compare the dry aromas.

Comparing the dry aroma performance of several coffees.

The most memorable were undoubtedly Yirgacheffe and Mandheling. Yirgacheffe's uniquely pointed aroma was immediately striking, while Mandheling's signature dry grassy and woody note was equally unforgettable.

Afterward, several friends took turns doing pour-overs, and together we tasted the different flavors of the four beans, with each person having their own preferred cup.

After drinking coffee, everyone freely chatted about their own coffee experiences and interests. Although the tasting of O Coffee could not proceed as originally planned, this weekend gathering still brought a rich coffee experience. At least for me, it was a chance to learn more about the coffee preferences of more friends.

Today's brewing equipment was a Swiss gold filter paired with a Kalita pour-over.

Throughout the event I was busy preparing equipment and hardly had time to take photos, so not many pictures were left, and what is even more regrettable is that no group photo was taken. Finally, thanks to every participant for their support, and I hope everyone will continue to show up and support us.

The process of everyone lining up to try pour-over.

Event summary:

Coffee is ultimately a beverage, a beverage that can bring us excitement. It also carries many things—taste, aroma, culture... but for people who love coffee, what coffee actually carries is pleasure. At a coffee gathering, there is no mountain of paperwork, and there is no boss whose mood you have to read before speaking. Here, we are friends sharing our feelings with one another; here there are no leaders and no experts, only a brief moment of happiness stolen from busy lives. Although the theme of the event differed somewhat from the original design, I believe that the relaxation and joy it brought everyone that afternoon never changed, and that is warmer and more intimate than a cup of richly aromatic coffee.

Here, I want once again to especially thank Vivian, the owner of Vivian's Cafe. It was precisely her generous help, providing the venue and equipment, that made our happiness possible. Throughout the whole process, Vivian just quietly watched and silently served. Seeing everyone's joy, she always wore a slightly shy smile on her face—everyone's happiness also became her happiness. When the friends gradually dispersed and Vivian was cleaning up alone, the smile at the corners of her mouth had not diminished at all... I would like to quote what Sister Zhou said that day: "Everyone who opens a cafe is truly remarkable." I dedicate these words to our hostess, Vivian.

Vivian told me that whenever we have gatherings in the future, her door will always be open to everyone looking for happiness. I will also organize more activities in the future, and I hope everyone can take the time to join us and seize the happiness in life together.

Finally, I also need to reflect on myself: this was my first time organizing a coffee gathering, and I lacked experience, so please forgive me. To take stock:

1. Some equipment was forgotten, including the sharing pot and thermometer.

2. I forgot to leave everyone a group photo.

3. The event procedure still needs improvement.

4. And any other areas where service was not thoughtful enough.

The above content is compiled by CoffeeHunters, a coffee news website.