こんにちは、HPマネージャーの仲井です！
スペシャルティコーヒーに関する記事も今回で最終章となりました！

今回はMikaelさんに、東京科学大のコーヒーコミュニティである”TECHSPRESSO”での活動，研究室での今後の試みについて執筆いただきました！神田研では気象学だけでなく、コーヒーにご興味のあるメンバーも多くいるようです！

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Changing the ratio of coffee to water, the water temperature, the grind size of coffee, and many other variables influence the taste of the coffee, since the variables affect how the coffee is extracted.

Picture 1. Making my morning coffee at home

Like all hobbies, specialty coffee also has its own community, which is part of my enjoyment. Recently, students from our university have established our own coffee club, “TECHSPRESSO”, and we are very actively conducting activities like weekly meetings and also serving coffee at the university festival. I am part of the club, and a few weeks ago, I had the pleasure of organizing a meeting where we tried out 5 kinds of coffee beans from Indonesia. We are not recruiting new members at the moment, but we might start recruiting again as early as next semester. Please look forward to announcements and information from our main social media account @techspresso_coffee_stand on Instagram!

Picture 2. Coffee trial “cupping” activity with Indonesian coffee beans. Courtesy of TECHSPRESSO

Since I will be spending a lot of time in the lab this academic year, I was also thinking about bringing my hobby into the lab, and hopefully getting some of my labmates into it. However, the initial investment of equipment might be high, and that is a point of consideration for me. However, luckily, I made a very interesting discovery in my lab room. I found a coffee brewing device called the Aeropress, on a random shelf at the back of the room. I own the same device at home and I use it often.

Picture 3. Aeropress, a manual coffee brewing device found in Kanda lab room 410

As I am familiar with this equipment, I can use it to bring my coffee-making hobby into the lab, and enjoy it together with everyone! Right now I have not been able to spend as much time in the lab, but from July, I will have time to set-up things and hopefully start to bring “specialty coffee” into Kanda lab. Please look forward to it! Thank you for reading.

by　MIKAEL　