Cold-brewed coffee is hot in Hong Kong (but don't add milk or sugar)
Ice drip coffee. Nitro coffee. Fans talking about floral aromas and terroir rather as wine buffs do. It's the latest trend in coffee consumption, in Hong Kong and overseas
A record spins on a turntable as customers sit at the bar perusing menus with phrases such as "floral aromas" and "complex savoury aftertaste". One woman points to a tap labelled "Cold Brew" and watches as her order is slowly poured into a pilsner-style glass, creating a creamy head.
This might seem like another bar in Melbourne's cool inner-city Collingwood district, complete with staff sporting the requisite facial hair. But there's no alcohol here. This is the scene of the next wave in coffee appreciation, one that's elevating the humble brew to the status of wine.
Here at Aunty Peg's the Ecuadorian, Rwandan and Brazilian beans come with tasting notes. And the coffee isn't just served as an espresso or a filter brew, it's served cold - on tap - just like beer.
Many coffee lovers order an iced coffee as the weather warms up. While there's nothing wrong with mixing together a shot or two of espresso with a cup of ice cubes, coffee aficionados now know there are better ways to serve a cold coffee, using techniques that bring out more of the unique characteristics.
It will be more mellow, fruity and also the floral notes will be much more apparent
"Wine has 200 chemical compounds, coffee has 800 plus," says Nolan Hirte, owner of Aunty Peg's, this new coffee tasting room as well as an on-site bean roastery.