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Introduction

 

This creative workshop: Starbucks gives coffee grounds a second life, which is an inspiring activity tailored by CIDE for the 2020 Hult Prize Campus Challenge of the Chinese University of Hong Kong (Shenzhen). Focusing on the theme "Food for Good", CIDE hopes to use Starbucks' use of coffee grounds as an example to stimulate students’ innovative ideas in the three major directions of "Food Equality", "Enhancing Food Consumption Experience" and "Food Sustainability". This helps prepare for the Hult Prize Campus Challenge.

 

On a warm autumn afternoon in Shenzhen, friends from CUHK(SZ) gathered at the campus Starbucks. There were mellow coffee, beautiful pastries, professional baristas, and happy classmates... Soon, the open area in front of Starbucks became crowded.

 

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Icebreaking

 

The ice-breaking session was accompanied by coffee and food. Barista Yuky and Kylin introduced the four steps of tasting coffee to the students: smell, sip, confirm, and describe. In the sun, at the Starbucks round table, the students were holding the smokey Americano and the smooth latte, savoring the beauty of coffee.

 

After enjoying the coffee, of course some Starbucks snacks are indispensable. In the relaxed and happy atmosphere of enjoying the tea break, the students got to know each other and shared their expectations for the Hult Prize and their thoughts on the theme of the competition "Food for Good". In the exchange of thoughts, delicate ideas emerged endlessly.

 

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Creative activities

 

The creative & innovation session is based on the theme of "The Smart Uses of Coffee Grounds", and stimulates students' creative ideas through three activities: introduction of coffee grounds useage, coffee painting creation, and planting a coffee tree of your own.

 

Barista Yuky told us that it turns out that coffee grounds can not only grow crops, but also deodorize and dehumidify. Even some furniture can even be made with coffee grounds.

 

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In the process of making coffee paintings, students discovered that a piece of paper, a roll of tape, and a bag of discarded coffee grounds can lead to such interesting combinations! After the creation was completed, the students introduced and displayed their paintings. In the end, the best works that are both good-looking and profoundly significant were jointly selected by everyone, and three painters with both strength and luck received our Starbucks luxury gift package.

 

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In addition, each student received their own Blue Mountain coffee bean and a cup of coffee grounds. I hope I can also plant a coffee tree of my own by myself, add a touch of greenness to the dorm, and even make a cup of coffee grown by myself!

 

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Feedback and after-thoughts

 

The dark and clumsy cocoa beans always secretly exude a mysterious fragrance, which lets people feel the richness of warm coffee’s weak scent. The inconspicuous scum left behind after self-sacrifice makes it difficult for people to notice its secondary beauty. Today, under the influence of Starbucks' advanced environmental protection concepts, our group has the honor to learn about the "second life" that humans can bring to cocoa. Planting, beauty, art decoration and even serving as raw materials for daily necessities, the cocoa residues can always find their shining points and bloom their charm. And our group also integrated the cocoa scum with their own ideas in the painting creation activities, expressed their environmental protection advocacy, and enriched their knowledge in the discussion round. The problem of by-products in production has been around for a long time. If you can find its shining points like cocoa and give it a second life, the environment will be less polluted and humans will have more fun in life.

--Kaize Lin, class of 2020, Shaw college, SME

 

Today’s event is very meaningful to me. First, the present Starbucks employees introduced us to Starbucks’ emphasis on coffee beans, and then introduced the 4 steps to taste coffee. Finally, they let us use coffee grounds to draw a painting, which actually makes us understand the coffee grounds better. After finishing today's event, I feel that I have a deeper understanding of the Starbucks brand and the joy of making my own crafts. It is an event that is both entertaining and educational. I hope to participate more.

--Tian Chen, class of 2020, Shaw college, SME

 

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Final remark

 

I believe that all parcipicants will be able to apply the knowledge of this creative workshop to the upcoming Hult Prize Campus Challenge, so that their inspiration can truly land and innovation can connect to real life. Looking forward to your wonderful performance!

 

Text: Chengyang Yang, class of 19, HSS, Diligentia college

Photography: Chengyang Yang, Class of 19, HSS, Diligentia college

              Heyi Li, class of 18, SDS, Harmonia College,

Special thanks to Starbucks at CUHK(SZ)

Formatting: Chengyang Yang, class of 19, HSS, Diligentia college

 

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