Introduction:TVB actor Moses Chan is widely known as a "coffee enthusiast." Over the course of the series "Taste of Coffee" and the latest show "Moses' Coffee Journey," he has spent ten years exploring coffee-producing regions such as Italy and Jamaica—from cultural immersion to founding his own brand, and then returning to the screen to share his expertise. This article traces the evolution of his three-phase television journey, analyzing how he translates the details of roasting, grinding, and brewing into accessible knowledge for the public, while consistently advocating for the democratization of specialty coffee, providing practical references for coffee lovers from beginners to advanced enthusiasts.
Renowned in the entertainment industry as a "coffee enthusiast," Moses Chan’s passion for coffee goes far beyond casual consumption. From bean variety selection and roast profile control, to grind size and water temperature adjustments, he offers unique insights at every step. It is precisely because of this expertise that Hong Kong’s TVB invited him to host the travel and food show "Taste of Coffee" in 2009 and its sequel in 2012, marking the beginning of his journey to share coffee knowledge through the screen.
In the first season of "Taste of Coffee," Moses Chan traveled to places such as Italy, Venice, Denmark, Indonesia, Kenya, and Taiwan. He not only took viewers on-site to experience the atmosphere of local coffee shops, but also delved into analyzing the differences in processing methods behind various flavor profiles—for example, the key to pressure extraction in Italian espresso, or how Indonesia’s Mandheling’s wet-hulling process shapes its distinctive herbal character. The show also featured interviews with multiple local baristas, sharing their stories of coexistence with coffee, presenting the diverse facets of coffee culture to the audience.
The second season in 2012 focused on Jamaica Blue Mountain and the Australian market. In the Blue Mountain region, Moses detailed the advantages of cultivation at altitudes above 1,200 meters, as well as how the strict grading system affects flavor purity; in Australia, he explored the locally popular cold brew and nitrogen-infused coffee, analyzing their suitable grind sizes and brewing times. This series not only expanded the audience’s understanding of coffee-producing regions, but also examined the entire journey of coffee from plantation to cup from an industry chain perspective.
These two seasons are regarded as an "entry guide" for many coffee newcomers, and they also inspired Moses to go further. In 2015, he founded his own coffee brand, personally overseeing every step from green bean selection and roast level testing (e.g., light to medium roasts highlighting fruity acidity, dark roasts enhancing caramel notes) to brewing methods, ensuring the final flavor aligns with the philosophy that "good coffee should be accessible to everyone."
A decade later, TVB once again collaborated with Moses Chan and fellow coffee enthusiast Benjamin Yuen to launch the new show "Moses' Coffee Journey." Affected by the pandemic, this season may not be as rich in content as its predecessors, but it shifts focus to the perspectives of general consumers and baristas, exploring the phenomenon of specialty coffee becoming more mainstream. Moses shares foundational knowledge such as brewing parameters (suggesting a pour over water temperature of around 90–94°C, and a coffee-to-water ratio starting at 1:15 for adjustments), and also invites practitioners and consumers to exchange views, presenting a diversity of perspectives.
Observing the evolution of these three shows, one can clearly see the trajectory of specialty coffee development: from early introductions to cultural differences via local residents, to mid-term focuses on regional stories and technical expertise, and now showcasing the innovative experiments of practitioners and the personal tastes of consumers. Moses’ attitude remains consistent—he once admitted in a 2016 interview: "Live and learn. The more I study coffee, the more I feel like a beginner." This humble learning spirit is key to why his brand has continued to thrive and expand with new branches.
Moses Chan’s success stems not only from his fame, but also from his dedication to every detail. Whether explaining coffee bean processing methods (such as how sun-drying and washed processes affect flavor), or demonstrating pour over pouring techniques (suggesting segmented pouring with controlled, steady flow rate), he conveys knowledge with clear logic. In the new show, he confidently presents professional viewpoints while humbly listening to others’ experiences, embodying the attitude a true coffee enthusiast should have.
From cultural exploration to hands-on practice, Moses and many others who pursue the coffee dream together demonstrate that self-improvement requires cherishing every learning opportunity—whether reading professional books, exchanging trends with industry peers, or gathering consumer feedback. Only through continuous adjustment and refinement can one achieve professional standards in quality control, brewing, and even brand management. This spirit is a crucial driving force behind the popularization of specialty coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
