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In January, Edmond Keung and his wife were\u00a0walking through an industrial neighborhood in Vancouver, B.C., when they\u00a0stumbled\u00a0across a bakery that had just opened its doors. As he popped his head inside to take a look, his eyes were immediately drawn to the EK 43<\/a> sitting on the bar. He\u00a0glanced over at his wife and\u00a0in that moment experienced what he now calls fate. He had found a\u00a0new home for\u00a0Moving Coffee<\/a>.<\/p>\n Years before this fateful encounter, Keung started laying the groundwork for what would eventually become Moving Coffee. While he\u00a0grew up in Vancouver, he was born in Hong Kong, where he returned to begin his career in coffee. In 2011, he became one of the first six people to receive a\u00a0Q-grader certification in Hong Kong and used this experience and expertise to establish a consulting business. After working with local independent shops, chains, and hotels, Keung discovered his true passion: moving specialty-grade coffee forward. In 2012, he began roasting and named his business after his inspired maxim: Moving Coffee.<\/p>\n Edward Keung.<\/p>\n<\/div>\n After moving back to\u00a0Vancouver with his wife\u00a0in 2014, Keung slowly began scaling up his business through pop-ups around the city. He now finds himself\u00a0sharing space in Fife Bakery<\/a> and taking his roasting business another step forward. The bakery\/cafe is a small functional space housing both the bakery business and Keung\u2019s\u00a0coffee bar. A two-group Victoria Arduino Black Eagle<\/a> is the showpiece of the room with two Mahlk\u00f6nig<\/a> EK 43s in contrasting black and white serving dual purposes, as Keung presents his coffee both as espresso and filter. His minimal menu lists \u201cBlack\u201d and \u201cWhite\u201d options, with Curtis<\/a> drip coffee and pour-overs prepared using a Bonavita Kettle<\/a> and a copper vessel. However, most interesting of all is a third section of the menu labeled \u201cIced,\u201d which features a\u00a0peculiar item called Morning Whisky.<\/p>\n Through the extraction of slowly falling droplets, Keung uses a slow-drip tower from Korea\u2019s CoffeeGa<\/a> to create his own cold-brew coffee dubbed Morning Whisky. \u201cThe name comes from how I envision people drinking it,\u201d he says. \u201cEither neat, no cream or sugar, or over ice.\u201d After hearing that the process takes six to eight hours to make\u00a0a three-liter batch, it would be hard for anyone to resist the curiosity to taste it.<\/p>\n When Moving Coffee and Fife Bakery came together, the two businesses wanted to create a cohesive atmosphere for their customers. Fife\u2019s Felix Yau had already designed the space and was actually serving coffee before Keung moved in. But with the addition of Moving Coffee, the cafe was\u00a0able to upgrade and take its\u00a0space to the next level. Inspired by his new partner, Yau began creating offerings such as the coffee bun, a simple yet delicious bread item with the soft texture and sweet filling of a pastry.<\/p>\n In an effort to diversify the business and make use of the\u00a0large multifunctional warehouse space currently housing the roasting equipment and baking supplies, Keung has begun hosting regular coffee workshops. With his diverse experience in specialty coffee and his Q-grader certification, Keung is able to provide training on everything from coffee tastings to barista training and Q-level courses. The workshops are designed for all levels of experience\u2014whether you are a passionate home brewer or a practicing professional.<\/p>\n When speaking about his business, Keung is the first to admit that Moving Coffee is still\u00a0very new to Vancouver\u2019s coffee scene and is\u00a0changing and defining itself\u00a0constantly. But the one thing that will never change is his mission to represent and put forth\u00a0specialty coffee at its best. \u201cI want to have different, exciting coffees when our customers come through the door,\u201d he says. He achieves this by\u00a0purposefully choosing and roasting\u00a0coffees that no other local roasters are using. With his strong focus on high-quality roasting, Moving Coffee\u00a0hopes to establish itself\u00a0as a recognized roasting facility and to work toward growing to wholesale capacity.<\/p>\n \u201cI want to move coffee forward,\u201d he says. \u201cFrom farm to roaster, coffee to shop, liquid to customer.\u201d While\u00a0Keung\u00a0may have moved around a lot to arrive at\u00a0his present situation, when it comes to his coffee, things are definitely moving in the right direction.<\/p>\n Peter de Vooght is a freelance journalist and photographer based in Vancouver, British Columbia. Read more Peter de Vooght on Sprudge<\/a>.<\/em><\/p>\n The post Vancouver’s Moving Coffee Finds A Permanent Home At Fife Bakery<\/a> appeared first on Sprudge<\/a>.<\/p>\n Source: Coffee News<\/p>\n","protected":false},"excerpt":{"rendered":" In January, Edmond Keung and his wife were\u00a0walking through an industrial neighborhood in Vancouver, B.C., when they\u00a0stumbled\u00a0across a bakery that had just opened its doors. As he popped his head…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[39,41],"tags":[63,45,47,61,49,59,55,57],"_links":{"self":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/439"}],"collection":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/comments?post=439"}],"version-history":[{"count":1,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/439\/revisions"}],"predecessor-version":[{"id":452,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/439\/revisions\/452"}],"wp:attachment":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/media?parent=439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/categories?post=439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/tags?post=439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/sprudge.com\/file\/2017\/06\/Vancouver_MovingCoffee_EdwardKeung_Peter_deVooght_12.jpg\")
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<\/p>\nMoving Coffee Roastery is located inside Fife Bakery at\u00a064 E 3rd Ave, Vancouver<\/a>. Visit their\u00a0official website<\/a>\u00a0and follow along\u00a0on Facebook<\/a>, Twitter<\/a>, and Instagram<\/a>.<\/div>\n