Kevin Leung | Production Roaster
Kevin Leung, Production Roaster
HOW DID YOU GET INTO COFFEE?
Before I moved to the UK, I worked in coffee for 20 years in Hong Kong. I mainly worked in sales, but also did quality control, machine training etc.
WHAT IS IT THAT YOU LIKE ABOUT COFFEE SPECIFICALLY?
I liked discovering the European roasting style, which is different to coffee in Hong Kong. It gave me a new understanding of the different tastes that coffee can have, like acidity, complexity and fruitiness.
WHAT IS YOUR FAVOURITE COFFEE ORIGIN, AND WHY?
Definitely Ethiopia. After 20 years of bad dark coffee, enjoying fruity Ethiopian coffee is my favourite.
WASHED OR NATURAL, AND WHY?
Mostly washed, but sometimes natural too. There is a lot to enjoy in coffee, I can't decide!
HOW DO YOU DRINK YOURS?
At home, I mainly use a V60, but sometimes fire up my Gaggia machine to make espresso.
WHAT IS YOUR PROUDEST ACHIEVEMENT IN COFFEE?
Learning new skills after 20 years in the industry, like learning to roast coffee.
IF YOU WERE NOT WORKING IN COFFEE, WHAT WOULD YOU BE DOING?
Not sure what I’d do outside of coffee! My dream would be to start my own roastery.
IF YOU COULD CHANGE ONE THING IN THE COFFEE INDUSTRY, WHAT WOULD THAT BE?
I would like to see better trade opportunities for farmers, and understanding of how coffee trade works.
WHAT DO YOU DO AWAY FROM COFFEE?
I genuinely like brewing coffee in my spare time. I also enjoy football (I support Manchester United and like to travel and watch them play when I can). I also like to practice meditation.