On 13 August 2026, the Business and Communication Arts Academic Service Center, represented by Dr. Piyapong Supanyo, Associate Dean for Innovation, Research, and Network Development, in collaboration with the Bachelor of Arts Program in Tourism and Hotel Management, School of Business and Communication Arts, University of Phayao, organized a workshop entitled “Basic Tea and Coffee Knowledge and Pour-Over Coffee Brewing Techniques.” The workshop was held at the Conference Room of the School of Business and Communication Arts, University of Phayao.
The workshop aimed to enhance participants’ knowledge and understanding of tea and coffee, while developing practical skills that can be applied to businesses and professional practices in the tourism, hospitality, and coffee industries.
The training featured a group of experienced specialists and practitioners from the tea and coffee industry, including Mr. Thanawit Thirinthong from the Coffee Promotion Unit, Doi Tung Development Project; Mr. Danial Choo, Tea Master & Coffee Expert; Ms. Sukanya Intharuangsorn, Barista; and Mr. Ong Lung-Or, Coffee & Tea Master, who shared their expertise and professional experience with the participants.
The training covered two key areas. The first was Basic Tea and Coffee Knowledge, in which participants learned about the origins, types, characteristics, and key components of tea and coffee, as well as factors affecting their quality and flavor. The second was Pour-Over Coffee Brewing Techniques, which focused on the principles and techniques of coffee extraction, accompanied by hands-on practice to develop participants’ coffee brewing skills and their ability to apply these skills to creating beverage experiences in hospitality and service settings.
The activity promoted learning through the integration of practical knowledge from industry experts with academic knowledge in tourism and hotel management. It also enhanced practical skills that can be applied in related establishments and businesses, while supporting the professional and service capabilities of participants in line with the current needs of the tourism, hospitality, and coffee industries.