Jennifer Baccanello: coffee, craft & connection.
Hi, I’m Jennifer. After more than 12 years behind the bar, I’ve learned that making better coffee doesn’t have to feel complicated. Here in Hong Kong, I share practical tips, honest lessons, and the small details that can turn an everyday cup into something worth slowing down for.
Simple coffee advice you can actually use
Good coffee isn’t about memorizing endless rules or owning the most expensive machine. It starts with understanding a few essentials and learning to trust what you taste.
Grind & extraction
If your espresso tastes sour, bitter, or simply “off,” the grind may be telling you what to change. Learn how small adjustments can make a noticeable difference.
Improve your techniqueBeans & freshness
From roast dates to storage, blends, and single origins, I’ll help you understand what matters so you can choose coffee that suits your taste.
Understand your coffeeBrewing at home
You don’t need a café setup to make a satisfying cup. Explore approachable tips for espresso, pour-over, French press, water, and milk steaming.
Brew with confidenceA remembered name can change someone’s day, and a perfectly frothed latte can feel like a small act of care.
— Jennifer’s approach to coffeeFor me, coffee has always been about people
I’ve spent more than a decade learning the rhythm of café life pulling espresso, refining my technique, remembering familiar faces, and listening to the stories people bring to the counter. Winning a local barista championship in 2017 was a proud moment, but the everyday connections and years of hands-on practice have taught me the most.
Read Jennifer’s StoryThree habits that can make your coffee better
Pay attention to taste
Is your coffee sweet, sharp, bitter, light, or heavy? There is no wrong answer. Noticing what you taste is the best place to begin.
Change one thing
Adjust the grind, water, dose, or brew time but only one at a time. That way, you’ll know which change actually helped.
Make it your routine
Repeat what worked and jot down a quick note. Those small improvements soon become a brewing routine you can rely on.
Where I drink coffee in Hong Kong
Some of the best lessons happen on the other side of the counter. These are the Hong Kong cafés I keep returning to — honest notes on what to order and what makes each one worth the visit.
The Cupping Room
Founded by championship baristas, this minimalist space puts all the focus on the cup. Order an espresso or the featured pour-over to taste competition-level precision.
Read the reviewBarista Jam
A no-frills filter coffee workshop with shelves of brewing gear and around ten single-origin options for hand-drip. Ideal for exploring the nuances of pour-over.
Read the reviewKnockbox Coffee Company
A cosy, artisanal café focused on direct trade. Choosing a “fruity” or “nutty” bean takes the guesswork out of ordering a great hand drip.
Read the reviewFrequently asked questions
Quick answers to the coffee questions I hear most often across the counter.
Who is Jennifer Baccanello?
Jennifer Baccanello is a Hong Kong barista with more than 12 years behind the bar. She won her local barista championship in 2017 and now shares practical coffee tips, honest lessons from café life and reviews of Hong Kong coffee shops, so anyone can make an everyday cup a little better.
Do I need an expensive espresso machine to make good coffee at home?
No. The grinder matters more than the machine. A burr grinder creates consistent particles for even extraction, while a blade grinder leaves uneven chunks that can make the same cup taste both bitter and sour. If your budget is tight, spend more on the grinder.
Why does my espresso taste sour or bitter?
A sour shot is usually under-extracted and a bitter shot is usually over-extracted, and the grind is often the first thing to check. Change only one thing at a time — grind, dose, water or brew time — so you know exactly which adjustment made the difference.
How should I store my coffee beans?
Forget the freezer and the clear canister on the counter. Air, light, heat and moisture are what really age your beans, so the simplest option is usually best: keep them sealed in the bag they came in, somewhere cool and dark.
Does the water I use really affect the taste?
Yes — water makes up around 98% of your brew. If your tap water tastes of chlorine or minerals, your coffee will too. Clean, filtered water is the cheapest upgrade you can make to any coffee setup.
Which Hong Kong cafés does Jennifer recommend?
Favourites include The Cupping Room in Sheung Wan, Central and Wan Chai for competition-level precision, Barista Jam in Sheung Wan for hand-drip filter coffee, and Knockbox Coffee Company in Mong Kok and Central for direct-trade beans. Read the full Hong Kong café reviews for more.
Let’s make your next cup a little better
Explore the lessons I’ve learned behind the bar and find practical ideas you can try the next time you brew.