Tucked away in an industrial area of Richmond, BC is where you’ll discover a hidden gem of a coffee roastery that quickly became a favourite of mine when I was back out in the Vancouver area a few month’s back.
In the fall of 2025, a few months before I headed to BC, I actually ran into Edmond Keung (founder of Moving Coffee) at Eight Ounce Coffee here in Calgary, AB. We got talking and it was great to catch up on the work he was doing. So I promised the next time I headed west, that it would for sure include a visit to his space.
I showed up at his space as soon as they opened and enjoyed a great pour-over flight. It was wonderful to hear even more of his story, and I knew at that point I needed to share it with an even broader audience here on my blog. So without further ado, let me introduce you to Moving Coffee, our Coffee Roaster of the Month for March!
So great to get the chance to connect with you Edmond! Help our audience get to know you a bit better… What’s your personal backstory in coffee? How did you get started? What keeps you going in coffee?
I’ve been in specialty coffee for 10+ years now, and what has kept me in it is customers’ satisfaction of our selected coffees. Coffee is one of the few products where farming, processing, roasting, brewing, and hospitality all matter, where small decisions and attention to details addd up on each layer to create real noticeable quality differences in the cup. I’m still motivated and eager to share our thoughts in helping people taste those quality differences more clearly, and by building relationships with quality-driven producers and customers.
Before we go much further, share with our readers what you’re drinking/enjoying these days when it comes to coffee!
Lately I’ve been gravitating toward coffees that show clear seasonal character, with clean structure and strong sweetness. The Geisha Village Bench Maji Natural is absolutely worth trying and don’t forget the Costa Rica La Bandera Geisha as well! Whether it is the traditional format of cupping or brewers cup like set up, I also spend a lot of time tasting coffees side-by-side, because it keeps my palate calibrated and helps me make better sourcing and roasting decisions.
I am always fascinated in the origin story of how a roaster/cafe selects their name/brand, so help our readers to get to know the story behind the choice of your name. Why Moving Coffee? Is there a significance or symbolism about this for you?
Moving Coffee has always been about progress and momentum. Locations can change, but the goal stays the same: Moving Specialty Coffee Forward. That line is not just a tagline for us. It is the direction we try to push every decision, from the coffees we choose to the way we help customers experience them.
So, while those familiar with Moving Coffee from the beginning might remember your first location in Vancouver, you’ve since set up shop in Richmond, BC. Your website makes it clear you’re not a café/coffee shop but rather a tasting lab. So, what can visitors expect when they do stop by?
Our space is built around roasting and tasting, not a traditional cafe model. We want people to come in and experience coffee with intention, in a way that highlights what’s special about the coffees and the work behind them. You can expect an sensory-driven, education-forward experience, with coffees presented in formats that make comparisons easy and tasting notes more obvious.
I spent some time on your website, and I love that you offer the chance for guests to pre-book a “tasting flight.” Can you share with our readers your thoughts behind offering this experience?
Since we are a coffee roasting manufacturer and tasting lab, we believe a Tasting Flight is one of the best ways to experience Moving Coffee. The flight format lets us highlight in-season coffees more effectively, while emphasizing our operation focus and business direction. It also helps guests build their palate through contrast, not just through a single drink.
I read on Sprudge that back in 2011, you became one of the first six Q-Graders in Hong Kong. So, 15 years later, how has that early passion for the world of specialty coffee continued to influence what you do when it comes to sourcing and roasting coffee?
Q-Grading trained me to evaluate coffee quality systematically and to communicate what I’m tasting clearly, focusing of varietals quality and expression. Years later, that foundation still drives how I approach sourcing and roasting: repeated tasting, clear benchmarks, and a focus on expressing what is unique about each coffee rather than forcing a one-size-fits-all flavour profile.
I love how you share that your mission is “MOVING SPECIALTY COFFEE FORWARD”. So how do you actually live this out within the context of your team, tasting lab etc.? What does that look like for you?
For us it means being education-focused and quality-driven, and making high-quality coffee more approachable without watering down the craft. It shows up in how we design the Tasting Lab experience, product labels and customers’ communication. It also shows up in how we support wholesale partners through dialing in, menu drafting, equipment choices, and ongoing quality checks so the coffee served matches the intent at the roastery.
When I had the chance to visit your location back in November of 2025, we talked a lot about your desire to utilize some of the user-oriented technology from modern brewing-gear like the Fellow Aiden & xBloom Studio. These home machines allow for recipe input from the roaster allowing home-users the ability to easily replicate the optimum brewing experience. Share more about your desire for Moving Coffee to join these ecosystems? What do you hope to achieve through this?
I’m excited about the direction of “Smart Brew” gear like Fellow Aiden and xBloom Studio because it can close the gap between what a roaster intends and what someone actually brews at home. If home brewers can load roaster-built recipes, it makes it easier for more people to consistently get a cup that matches the coffee’s potential. That is a practical way to move specialty coffee forward: better access to great brewing outcomes, with less friction.
Thanks so much for sharing your story! Here’s your chance to say anything else you want to. Go for it. Is there anything else our readers need to know?
Moving Coffee has a defined position and direction. We are grateful for everyone who has supported our belief in quality-driven producers and coffees since long ago. Industry has been evolving. We learn, adapt and are committed to stay focus.
Location can change, but our goal remains: Moving Specialty Coffee Forward.
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Contact Info:
web: www.movingcoffee.com
instagram: @movingcoffee
email: order@movingcoffee.com
Find their beans: If you’re looking to get your hands on some beans then definitely check out their web-store for what they’re currently roasting.
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I just wanted to say a huge thanks again to Amy & Edmond at Moving Coffee for being a huge contributor to the specialty coffee community in Vancouver, and across Canada.
-Tyler
commonly coffee 