The General Education Center organized a coffee-themed lecture and hands-on workshop on the afternoon of February 2, 2026, at the on-campus café “Coffee Way,” aiming to enhance students’ cultural literacy and enrich the intellectual atmosphere on campus. Ms. Wei Hui-Chuan was invited to deliver a talk titled “The Alchemy of Flavor: The Evolution of Coffee Brewing and the Aesthetics of Tasting,” guiding faculty and students to explore different brewing methods and flavor variations.

　　The event began with a presentation introducing the evolution of coffee brewing methods and explaining how different techniques influence flavor profiles. Through these explanations, students gained a basic understanding of how extraction relates to taste formation. This was followed by a live demonstration of hand-drip coffee brewing, during which the lecturer illustrated how factors such as water temperature, coffee-to-water ratio, and brewing time affect the final flavor, helping students build foundational knowledge through observation.

　　During the hands-on session, students actively participated in the brewing process and engaged in tasting and comparison activities. By sampling coffee prepared using different methods, they experienced variations in flavor and gradually learned to distinguish differences in taste and aroma. Multiple rounds of tasting, guided by the lecturer, allowed students to further develop their sensory awareness. A variety of coffee samples were also provided on-site, enabling participants to reinforce their understanding through direct tasting rather than relying solely on theoretical concepts.

　　Throughout the event, interactions between the lecturer and students were frequent. Questions raised during the brewing and tasting process were addressed in real time, making the learning experience more concrete. In addition to technical instruction, the lecturer also shared her experiences in coffee-related competitions and professional development, offering students insights into the field and the level of dedication required.

　　Through this activity, students not only gained hands-on experience with coffee brewing equipment but also developed a basic ability to evaluate flavor through tasting and comparison. The event connected everyday experiences with professional knowledge, allowing students to better understand the complexity behind coffee flavors. By integrating theory with practice, the activity extended learning beyond the classroom and brought a different form of experiential learning to campus.

　　Image (No. 1) Description: Students Listening to Ms. Wei Hui-Chuan’s Lecture

　　Image (No. 2) Description: Students Trying Hands-on Coffee Brewing

　　Image (No. 3) Description: Students Trying Hands-on Coffee Brewing

中文：風味的煉金術：咖啡沖煮技藝的演進與品鑑美學
This article will be simultaneously published in the SDGs E-paper.