N1 Coffee & Co

Hong Kong

N1 Coffee & Co – Located in the bustle or Tsim Sha Tsui on the Kowloon side of Hong Kong. The hole-in-the-wall cafe has an warm welcoming atmosphere with the familiar smell of roasting coffee from their 1kg micro roaster located by the front window. El, the owner, barista, roaster and operator of N1 is super passionate about specialty coffee often participating in many coffee judging events… Out of all the cafe’s I visited in Hong Kong, I had the best connection and coffee riffing moments with El the most making N1 Coffee one my favorite cafe there.



Welcome to the third episode of Coffee Geek TV. I’m Tim, and this is El. He’s the owner of N1 Coffee as you can see on the sign. This guy is a real champion. He’s the owner-operator, barista and the coffee judge for competitions here in Hong Kong and all over the world.

I’ve come to know El quite well. He’s the top bloke at the moment. He’s just roasting coffee in this mini roaster. What are you roasting El?

El: I’m roasting ^natural process coffee from Ethiopia. It’s excellent.

I’m just having an Americano because I’m on my way to the airport, but do visit if you’re here in Hong Kong. This guy is passionate about coffee. Come and say hi! He’s a good guy.

Thanks a lot! Take care! Peace out.

^More on Coffee Processing

Coffee processing differ depending on the beans’ country of origin. Each process type produces coffee with a distinct flavor, depending on the amount of mucilages (a gooey substance produced by the beans) it has.

1. Washed Processed Coffee

You can identify a washed coffee by its strong, clear flavors. This clarity enables you to perceive the complex acids and other compounds present in the drink. The washing process removes sugars from the mucilage. It may go through a second wash to remove any debris.

2. Natural Process

These coffees have a flavor close to that of the coffee cherry. They are less distinguishable than washed coffees but are no less outstanding. It may not be accurate to evaluate the two types by the same standards.

To make natural process produces dry beans with the cherries remaining on them. One can categorize them as “special prep,” meaning that producers pick and parch the cherries.

3. Pulped Natural/ Semi-dry/ Honey Processed Coffee

Producers often refer to this type of coffee as Honey Processed Coffee. They let them dry with significant amounts of mucilage in the coffee layers within them. There are various levels of honey-processed coffee; these include black, yellow or red honey, depending on the amount of mucilages left on them after producers pass them through a demucilaginator. The sugars within them often caramelize fast.

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