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Our Philosophy

DOUBLESHOT by CUPPING ROOM offers hand-crafted single origin and single estate espresso-based beverages, championship-standard filter coffees, a cocktail menu featuring modern signatures rooted in classic techniques, and a wine program that draws from both unconventional and celebrated growing regions and progressive, quality-minded producers.  The all-day food program ranges from our avocado toast “2.0” to a European-inspired small plates dining experience that allows guests to eat a little or eat a lot, while putting the emphasis on sharing more dishes and experiences than a traditional three-course meal.

The driving force behind this new and expanded coffee & bar concept remains the foundation of what has made Cupping Room successful to this day: sourcing and serving the best products through a meaningful understanding of the links between the terroir, the variety, the processing, and the preparation to the final drinking experience. 


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DoubleShot Team

Multi-talented, passionate, and dedicated to quality, our team will ensure your experience at DOUBLESHOT will be a memorable one.


Cha Yeung, Head Barista

Jade Lau, Head Bartender

Miguel Gallo, Head Chef

Kitty Lo, Pastry Chef

Zasha Gaffoor, Head Server

Tim Lam, Barista/Bartender

Penny Pang, Barista/Bartender

Aeprille Esplana, Barista/Bartender

Cecile Roffe, Server

Ka Chun Shek, Sous Chef



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Caffeination International Limited

Born and raised in Vancouver, Canada, Michael Yung started working in the specialty coffee industry while completing studies at the University of British Columbia in 2006. An avid coffee drinker, Yung was persuaded to cross over to the working side of the bar by Sammy Piccolo, four-time Canadian Barista Champion and owner of Caffè Artigiano, one of the first specialty coffee shops in Western Canada. Under Piccolo’s training and mentorship, Yung competed in and won his first barista championship, taking the title of 2007 Canadian National Barista Champion. Representing Canada, Yung placed 5th among over 50 national champions at the 2008 World Barista Championships in Copenhagen, Denmark.


In 2009, with the aspirations of continuing his professional development, Yung successfully certified as a World Barista Championship technical judge, moving from one side of the bar back to the other. Yung then also certified as a World sensory judge in 2011, and as a World head judge in 2012; one of only eight in the world at the time. Yung continued his involvement with World Coffee Events, the producer of the WBC, rising up the ranks from volunteer and committee member to board member and finally chairperson of the association in 2015. Yung continues to serve as a senior advisor and in various ad-hoc capacities, and continues to judge in world competitions each year.


In 2010, Yung was headhunted to join Graffeo Coffee Roasting Company’s Asia-Pacific operations as Coffee Ambassador, and subsequently relocated to Hong Kong. At Graffeo, Yung helped to reposition and rebrand a 75-year old Italian-American coffee roasting company for the modern wholesale coffee market, sourcing coffee from innovative producers and establishing a five-star client portfolio including the Ritz-Carlton, Four Seasons, Mandarin Oriental, and the Wynn Macau, among others. Graffeo’s stature in the market grew under Yung’s leadership, and as a result Graffeo was acquired by Pacific Coffee Company in a strategic move to inject new coffee leadership into the Hong Kong-founded Seattle-style coffee chain where he was installed as the Head of Coffee Development for Pacific Coffee’s entire 200+ store operations. Successfully implemented initiatives at Pacific Coffee included introducing seasonal green coffee purchasing, improving and modernising the standards used in espresso and filter brewing, directing the introduction of new coffee brewing and grinding equipment, introducing specialty coffee filter by the cup at flagship locations, and establishing an accredited coffee academy to develop and retain the company’s best talent.


In 2017, Yung joined Cupping Room as it grew from a coffee shop into a coffee roastery, although the working relationship between Yung and Kapo Chiu, founder of Cupping Room, had been established some years earlier. Yung served as Chiu’s coach for the 2014 World Barista Championships, where Chiu placed 2nd – a remarkable achievement that has catapulted Chiu and Cupping Room into the upper echelons of the international specialty coffee community. Joining the company as general manager, Yung is full of ambition to guide the realisation of Cupping Room Coffee Roasters’ immense potential both in its hometown of Hong Kong, as well as abroad.

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Commercial Director, Merchants of Pleasure

Hailing from the Washington metropolitan area, University of Richmond alumni Chanel Adams began her journey into the world of mixology at Founding Farmers. Her studious nature and innate interest in spirits allowed her to rise quickly through the ranks. She was operating the bar prep program and training staff on cocktail knowledge within the first year of her career. Eager to expand her sights, Adams then joined the two Michelin-starred barmini/minibar by Jose Andres, working her way up from prep cook to Lead Bartender within the span of a year. Overseeing one of the most avant-garde and premier mixology programs in the United States, Adams was responsible for directing cocktail research and development together with the Think Food Group to create new beverages across multiple properties and leading investor tastings.


After her tenure working with Andres, Adams moved to Hong Kong in search of a new adventure, and found it at Happy Paradise, the latest offering from Asia's Best Female Chef 2017 - May Chow. As Bar Manager, Adams worked with Proof & Company to create the opening cocktail menu based on hyperlocal ingredients and curated a robust natural wine and local beer offering for the restaurant. Instrumental in securing multiple brand sponsorships from leading spirit brands and guest shifts from world-class bartenders around the globe, Adams embraced a leadership role not only within Chow's establishments but the local mixology industry as a whole.


Looking to revolutionize drinking culture in Hong Kong further, she joined the ranks of legendary New York City speakeasy Please Don't Tell's first international outpost in February 2018 for her sophomore assignment abroad, winning "Best Hotel Bar" at The Bar Awards Hong Kong & Macau and named "Best New Bar" by Tatler Dining. Taking the experience accumulated across two continents at numerous high-profile establishments, Adams is eager to take the next step forward, taking on her next challenge as the Commercial Director for Merchants of Pleasure, a premium supplier working with brands including Maison du Whisky from Paris, and a leader in agave spirits within the Asia-Pacific Region. In late 2019, Adams was enlisted by Cupping Room Coffee Roasters as Beverage & Concept Architect to co-develop its first all-day dining and drinking concept, DOUBLESHOT, including curating entire menu structure, sourcing the foundational wine and spirits collection, and guiding the team’s professional development.


At the same time, she will continue to be the embodiment of top-notch hospitality behind the bar, and you will find her doing regular guest shifts at various nightlife institutions.

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