Coffee in Hong Kong - Knockbox hand-drip class

Last weekend, I went to Knockbox Coffee Company, one of the newer third-wave coffee shops in Hong Kong for their hand-drip (aka pour-over) workshop. You may remember that I went to another newish coffee shop, Rabbithole, to attend their coffee class not too long ago too. The Rabbithole class I attended was more of an overview of methods (they do a hand-drip class too), and I started to get curious about the different philosophies and theories baristas had about making coffee. (Plus, there was a lot of feedback and debate, on that blog post and off, about the different methods and the rationale behind them).

Coffee in Hong Kong - Class at Rabbithole Coffee

Siphoned coffee at Rabbithole

Rabbithole has been one of my favourite coffee shops of late, and I've been dropping by as often as time allows since they opened. One day, I took two of my geekiest (and probably therefore, closest) friends and we tried one bean made three ways, just to see what it'd be like. (You see what I mean by geeky?) As we were watching the staff at Rabbithole make our coffees, we discovered flyers in the shop for coffee classes. Originally I was only interested in the hand drip class (since that's how I make my coffee at home and am desperate to improve my skills) but Mike, the owner, aka "The Java Junkie" per Time Out Hong Kong's description told us that the introductory class would see us playing with all his shiny machines and trying out different methods. We were sold.