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Roasted to perfection

Coffee classAmericans consume 400 million cups of coffee per day, or 146 billion cups per year, making U.S. citizens the leading consumers of coffee in the world, according to the National Coffee Association of the USA.

But South Korea isn’t far behind. Since 2010, more than 900 Dunkin’ Donuts have opened in the nation, and the company chose South Korea as the site for its first roasting plant outside the U.S. More than 600 Starbucks are also in South Korea, with the capital city, Seoul, having more stores than New York City. At least 100 academies in the country train baristas.

Nahie Kim, the World Coffee Events coordinator for the Korea Coffee Association, led a class, “The Discovery of Coffee,” at UNT Aug. 5-7. Kim, a professor in the Department of Hospitality and Tourism at Chungnam Provincial Cheongyang College in South Korea, is a visiting research scholar in UNT’s College of Merchandising, Hospitality and Tourism through January 2015.

Kim, who is also a certified barista trainer, said she’s been drinking coffee since attending Florida International University during the 1990s for her master’s degree.

“In Korea, many people, until recently, drank instant coffee, because the coffee industry wasn’t well developed,” said Kim, who added that she traveled to several European nations to perfect her brewing techniques. She also briefly attended Salzburg University in Austria, where coffee houses have flourished since the 17thcentury.

Kim began to teach coffee brewing techniques and roasting of beans in 2002, three years before the Korea Coffee Association formed.

The class covered brewing techniques, roasting coffee beans and observing tastes and aromas of brewed coffee.

—Nancy Kolsti, news promotions

University of North Texas College of Hospitality, Merchandising and Tourism "Discovery of Coffee" class taught by visiting professor Nahie Kim. Photo taken on Wednesday, August 6, 2014. (Gary Payne/UNT Photo)


Posted on: Fri 15 August 2014

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