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Some pieces carry more than age. They carry knowledge, memory, and the care of the people who kept them before us.Today,...
10/09/2026

Some pieces carry more than age. They carry knowledge, memory, and the care of the people who kept them before us.

Today, this old Karlsbader came into my hands.

It is complete, beautifully preserved, and extraordinarily clean. Even the porcelain filter has been cared for with a degree of attention that is immediately noticeable. It does not feel like something that simply survived the years. It feels like something that was looked after.

As a Chef Diplom Kaffee Sommelier, I have never seen pieces like this as simply antiques.

They belong to the history of Austrian coffee preparation — to an understanding of water, extraction, porcelain and craft, and to a body of knowledge that was passed down with great care.

I had the privilege of studying with Prof. Leopold J. Edelbauer for three years. I was also part of the last group he taught in Vienna, only two weeks before his death.

Much of the way I still think about coffee today comes back to those years of learning from him — not only technique, but precision, curiosity, respect for history, and the responsibility to understand before one claims to know.

I suppose that is part of what it means to have been taught well. Long after a great teacher is gone, traces of him remain in the way we work, the questions we ask, and the things we choose to preserve.

Perhaps that is why finding this Karlsbader means so much to me.

It does not feel like adding another piece to a collection. It feels more like being entrusted with something that has already been cared for very well — and being given the privilege of carrying that care forward.

I am especially grateful to Anja and her mother. The care with which this piece reached me says a great deal, but what touches me even more is knowing how carefully it had been kept long before I ever knew it existed.

There is another story there, and I think it deserves to be told properly another day.

For now, I am simply grateful that this Karlsbader found its way into my hands — and that something so carefully kept for so many years has found a home where its history will be understood, respected, and preserved.

Some things are worth keeping. Some knowledge is worth carrying forward.

And sometimes, quietly, we are given more than we could have asked for. 🤍

𝗥𝗲𝗴𝘂𝗹𝗮𝗿 𝘀𝗲𝗻𝘀𝗼𝗿𝘆 𝘁𝗿𝗮𝗶𝗻𝗶𝗻𝗴 — 𝗼𝗰𝗰𝘂𝗽𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗵𝗮𝘇𝗮𝗿𝗱.Being a Chef Diplom Kaffee Sommelier, former university lecturer, w**e le...
10/09/2026

𝗥𝗲𝗴𝘂𝗹𝗮𝗿 𝘀𝗲𝗻𝘀𝗼𝗿𝘆 𝘁𝗿𝗮𝗶𝗻𝗶𝗻𝗴 — 𝗼𝗰𝗰𝘂𝗽𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗵𝗮𝘇𝗮𝗿𝗱.

Being a Chef Diplom Kaffee Sommelier, former university lecturer, w**e lecturer and food-and-w**e pairing instructor means fruit is rarely just fruit to me.

Redcurrants, cherries, kiwiberries, blueberries, strawberries, grapes, figs and Cape gooseberries — all going into the flavour library.

And today I learnt something new:
𝗚𝗼𝗼𝘀𝗲𝗯𝗲𝗿𝗿𝘆 ≠ 𝗖𝗮𝗽𝗲 𝗴𝗼𝗼𝘀𝗲𝗯𝗲𝗿𝗿𝘆 (𝗽𝗵𝘆𝘀𝗮𝗹𝗶𝘀).

I had always assumed they were more or less the same thing, just with the leafy husk removed. Apparently not. So now, naturally, I need to buy both and taste them side by side.

Because “mango” in a glass is never just mango to me. I recognize the variety, sometimes even the degree of ripeness. The same goes for chocolate in coffee — origin matters, and it shows.

This is how grocery shopping gets out of hand.

Occupational hazard. Still not complaining.

Dear all, 最近有朋友們在詢問什麼時候可以預訂維也納焙的手烘豆?老朋友們應該都知道在Man About Town時期,是不販售手烘豆的。在這裡特別感謝各位那些年的體諒:因爲期許每一粒咖啡豆都被專業對待,所以只在店內供應品飲。更感謝每...
30/06/2026

Dear all,

最近有朋友們在詢問什麼時候可以預訂維也納焙的手烘豆?

老朋友們應該都知道在Man About Town時期,是不販售手烘豆的。在這裡特別感謝各位那些年的體諒:因爲期許每一粒咖啡豆都被專業對待,所以只在店內供應品飲。更感謝每一位拜訪過Man About Town的大家包容我身為Chef Diplom Kaffee Sommelier對品質和專業的堅持和不妥協。

在疫情期間,因為飛不了,也因為在那樣日子需要溫柔的陪伴,才放棄多年的堅持,開始提供由Chef Diplom Kaffee Sommelier親烘的維也納焙的咖啡豆陪伴大家。隨著疫情結束,這樣的陪伴機制自然也悄悄退場。

(🤫當然還有Chef-Diplom-Kaffee-Sommelier太想回加🇨🇦和維也納🇦🇹)

第二批sample豆因著戰爭的緣故三月被卡在杜拜出不來。隨著戰爭和油價攀升空運費用更是高漲,就連德國豆商都勸再等等⋯終於等到這個月生豆抵達空港🛬。今日看著實驗室的檢驗報告,心裡不禁感到安慰的同時,忍不住思量著最後一次上課,教授傳授”Feinheit”的境界。摸著自己的心,思索著:「什麼才是無怨無悔之處?」

用教授習慣用「愛情」的比喻來解釋,我的理解是:

Only you can make you wait. Nobody else can. You need to decide what you want and what are willing to give up to get it. And then you gotta be okay with that or you gotta be okay with waiting.

大家覺得呢?

Cheers!

— Stacey Syu
Chef-Diplom-Kaffee-Sommelier|Vienna, Austria
奧地利維也納獨立咖啡學院最高階專業文憑

😎答應許久的【𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐞𝐥𝐥𝐞𝐬 𝐖𝐢𝐞𝐧𝐞𝐫 𝐊𝐚𝐟𝐟𝐞𝐞𝐡𝐚𝐮𝐬】系列終於要兌現了!【𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐞𝐥𝐥𝐞𝐬 𝐖𝐢𝐞𝐧𝐞𝐫 𝐊𝐚𝐟𝐟𝐞𝐞𝐡𝐚𝐮𝐬 𝐈】首先登場的是Café Westend始建於1875年,是維也納一家歷史...
12/04/2026

😎答應許久的【𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐞𝐥𝐥𝐞𝐬 𝐖𝐢𝐞𝐧𝐞𝐫 𝐊𝐚𝐟𝐟𝐞𝐞𝐡𝐚𝐮𝐬】系列終於要兌現了!

【𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐞𝐥𝐥𝐞𝐬 𝐖𝐢𝐞𝐧𝐞𝐫 𝐊𝐚𝐟𝐟𝐞𝐞𝐡𝐚𝐮𝐬 𝐈】

首先登場的是Café Westend始建於1875年,是維也納一家歷史悠久的傳統維也納咖啡館,位於Mariahilfer Straße 128。

在WWI期間,這家咖啡館曾是軍官和外交官的聚會場所。它也是藝術家和知識分子經常聚會交流想法、探討話題的熱門地點。

據記載,皇帝Franz Joseph I亦是Café Westend的常客。他總是喜歡坐在咖啡館角落的桌子旁,享受片刻的獨處時光:
寧靜地喝著咖啡、讀著報紙。

WWII期間,咖啡館因遭到破壞被迫關閉。直到戰後才再次重新開業,但因其歷史氛圍和經典的維也納咖啡館風格而聞名至今仍是維也納最著名的咖啡館之一。

更多照片/影片,請移駕That's So Stacey 😎

【Café Westend】
📍 Mariahilfer Str. 128, 1070 Wien
🕗 Mon-Sun 0800-2300

⚠️ 【𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐞𝐥𝐥𝐞𝐬 𝐖𝐢𝐞𝐧𝐞𝐫 𝐊𝐚𝐟𝐟𝐞𝐞𝐡𝐚𝐮𝐬】系列文章僅供咖啡同好對”Traditionelles Wienwr Kaffeehaus”(傳統維也納咖啡館)有更多的認識 ,本人拒絕以私人名義或Chef Diplom Kaffee Sommelier的身份為任何一間咖啡館或其咖啡品質背書。望周知。

#傳統維也納咖啡館

風雨雪無阻的每個週六一早,都在Flea Market @ Naschmarkt挖寶。但是看不看得懂,瞭不瞭解行情,真的各憑本事。遇到「不肖子孫」賤賣已經技藝失傳的古董,我總是忍不住皺眉怒瞪對方,每一次對方總是會錯意又再一次自己砍價🤷🏻‍♀️...
05/04/2026

風雨雪無阻的每個週六一早,都在Flea Market @ Naschmarkt挖寶。

但是看不看得懂,瞭不瞭解行情,真的各憑本事。

遇到「不肖子孫」賤賣已經技藝失傳的古董,我總是忍不住皺眉怒瞪對方,每一次對方總是會錯意又再一次自己砍價🤷🏻‍♀️

這一次在flea market,掃到一個coffee grinder,詢問同意後,拿起來檢查一番,我才開口問價格。沒想到對方居然回我€140,當下傻眼盯著👀他!心想:這個人是腦子被凍壞了嗎?

他解釋說,這是1890的古董coffee grinder。

我不以為然地反問:1890?

他迫不及待地拿起計算機,按出了:1890

我小心翼翼地把grinder放回去(畢竟他開價€140),道謝後就離開。

The devil is in the detail. 不買單的原因不單單是他的開價,而是我在反覆檢查過程裡,並沒有任何佐證可以證明這個coffee grinder是近140年前生產的古董。



Flea Market @ Naschmarkt
【Kettenbrückengasse flea market】
📍Kettenbrückengasse 5, 1050 Wien, Austria
🕗Saturday 0630/0800-1500
(營業時間僅供參考)

今年初心血來潮,預計回臺北在Q2末開一套全系列咖啡課程,完成課程的同學們就有資格與 “Chef Diplom Kaffee Sommelier” aka 「奧地利維也納獨立咖啡學院最高級咖啡師」(本人我😎)一同在Q3飛往🇦🇹維也納親身體驗:...
04/04/2026

今年初心血來潮,預計回臺北在Q2末開一套全系列咖啡課程,完成課程的同學們就有資格與 “Chef Diplom Kaffee Sommelier” aka 「奧地利維也納獨立咖啡學院最高級咖啡師」(本人我😎)一同在Q3飛往🇦🇹維也納親身體驗:

如何奧地利的「維也納咖啡館文化」在2011年被UNESCO(聯合國教育、科學及文化組織)列為”Intangible Cultural Heritage“(人類非物質文化遺產)。

#全程絕對沒有走馬看花或是拉車的趕行程🙅🏻‍♀️
Chef Diplom Kaffee Sommelier親自帶領沈浸式體驗維也納

當然還有伴隨著Chef Diplom Kaffee Sommelier「不代表本人立場地」聊維也納的歷史和百年咖啡館八卦、野史秘辛和故事,畢竟這些都已經在現今的維也納失傳了!

🍷🍇🍾🥂

對葡萄酒有興趣的同學們,在上完咖啡全系列課程後,才可以加碼上葡萄酒系列課程和w**e-pairing系列課程。然後就可以在維也納咖啡館巡禮同時,伴隨每餐同時練習w**e-paring ,再接著去知名酒莊和葡萄園探訪。
(⚠️這個部分就只有同時完成咖啡和葡萄酒全系列課程的同學可以參與。)

However, 戰爭的緣故3月sample豆被卡在杜拜出不來,隨著戰爭和油價攀升空運費用更是高漲,就連德國豆商都勸再等等⋯等不到新豆開課,新年新計畫就只能胎死腹中了!

W**e pairings到底是先選酒,再選菜色?還是先選菜色,再選酒?鍾情於Kamptal Grüner Veltliner的我,今天當然是毫無懸念選擇了Grüner Veltliner後,才再點了🈶Grüner Veltliner sa...
26/03/2026

W**e pairings到底是先選酒,再選菜色?還是先選菜色,再選酒?

鍾情於Kamptal Grüner Veltliner的我,今天當然是毫無懸念選擇了Grüner Veltliner後,才再點了🈶Grüner Veltliner sauce的𝐅𝐢𝐥𝐥𝐞𝐭 𝐨𝐟 𝐥𝐚𝐤𝐞 𝐜𝐡𝐚𝐫. 體現了:真愛沒有指導原則,只有謙卑的體會💕

⚠️更正啟示:
剛才發現在葡萄酒世界最懂我的3位男士之1,當天有提𝐅𝐢𝐥𝐥𝐞𝐭 𝐨𝐟 𝐥𝐚𝐤𝐞 𝐜𝐡𝐚𝐫!默默在肩膀貼10個👍🏻~這發現的確安撫了我當時受傷的心靈🥹

(餐照在留言處)

**epairings

隨手傳了Café Imperial Wien的lunch menu中的main dishes給在葡萄酒世界最懂我的3位男士:我今天在Café Imperial看到main course 有鹿肉!Imperial 真的永遠不會讓人失望!順道問...
23/03/2026

隨手傳了Café Imperial Wien的lunch menu中的main dishes給在葡萄酒世界最懂我的3位男士:我今天在Café Imperial看到main course 有鹿肉!Imperial 真的永遠不會讓人失望!
順道問:猜猜我點了什麼?!

結果,居然沒有人猜到💔

答案就在menu裡,大家來評評理,哪有這麼難猜!?

(menu在留言處)

每一次回來🇦🇹Wien,一定會在Saturday拜訪Flea Market @ Naschmarkt,只為了尋找Karlsbader Coffee Makers.  在flea market,總讓我有一種window-shopping的錯覺...
15/02/2026

每一次回來🇦🇹Wien,一定會在Saturday拜訪Flea Market @ Naschmarkt,只為了尋找Karlsbader Coffee Makers.

在flea market,總讓我有一種window-shopping的錯覺。However, 親近的人都知道:I don’t do window shopping. (Oh well, I never understand the concept of window-shopping. 🤷🏻‍♀️)

I couldn’t help myself but wonder…自己是抱著什麼樣的情懷在做這一件事?思索後,得到了一個合理的解釋:
#竭盡所能單純希望可以拯救每一個被時代遺棄的智慧結晶

Thank god! On Valentine’s Day without Valentine, 依舊可以感受到被當作寶貝寵著、愛著💕:
在出站37秒,就👀掃到古董Karlsbader Coffee Makers😎!感謝神看重我所看重的💗~



Flea Market @ Naschmarkt
【Kettenbrückengasse flea market】
📍Kettenbrückengasse 5, 1050 Wien, Austria
🕗Saturday 0630/0800-1500
(營業時間僅供參考)

14/02/2026

讓Chef Diplom Kaffee Sommelier親自帶路,
挑戰出站40秒內找到古董Karlsbader Coffee Makers😎

Flea Market @ Naschmarkt
【Kettenbrückengasse flea market】
📍Kettenbrückengasse 5, 1050 Wien, Austria
🕗Saturday 0630/0800-1500
(營業時間僅供參考)

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