Taiwan coffee is extremely meticulous and light roasted to show the original flavor.

Chen Zhihuang, an international gold medal bean baker, explains the characteristics of Taiwan coffee.

Chen Jinlun, head of Fish Pond, hopes to bring Taiwan's boutique coffee to the international stage.

After the top 12 + 1 competition in Taiwan, coffee farmers and operators gathered for exchange.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Taiwan Coffee Top 12 + 1 Moon Lake Invitational Competition highlights the characteristics of Taiwan coffee. Chen Zhihuang, the designated bean roaster, points out that Taiwan coffee is very meticulous and can best show its unique flavor by light roasting. However, shallow roasting is relatively easy to show the shortcomings of beans themselves, which is also a cultivation and management technology that farmers have to overcome.

Chen Jinlun, head of the fish pond, said that the end of the competition was another start, so Chen Zhihuang, winner of the 2013 Nordic Cup Coffee Baking Competition (Nordic Barista Cup), was specially invited to explain the intentions and experience of baking beans to coffee farmers and operators from all over the country, hoping to promote the improvement of planting and baking technology. In the future, 13 award-winning coffees will be held all over the country to improve the quality and quantity of Taiwan's boutique coffee.

Chen Zhihuang pointed out that coffee beans are very sensitive and meticulous in their response to baking, and as long as there are small differences in environmental variables, they can have a significant or very significant impact. Coffee is a combination of two flavors, one is the flavor of the producing area, the other is the flavor of the baking area, the lighter the roasting is, the more the flavor of the producing area is, and the deeper the baking degree is, the more the roasting flavor is, the two tastes are like the two ends of the warpage.

However, the warping balance of Taiwan beans is very different from that of foreign beans. According to the international roasting standard data of the American SCA (Fine Coffee Association) 58x63 roasting Taiwan beans, the roasting flavor will far outweigh the local flavor. Therefore, at this year's Taiwan Coffee Top 12 + 1 Moon Lake Invitational tournament, he adjusted the data to 75Rp85, showing the original local smell of Taiwan beans with a shallower roasting method, and tried to find out the roasting curve of Taiwan coffee.