Taiwan Coffee Top 12 + 1st Moon Lake Invitational tournament Nordic Cup Champion Bean Baker Exchange sharing meeting

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In order to make coffee farmers know more about coffee roasting technology, Yuchi Rural Government Office held a post-match exchange and sharing meeting of "Taiwan Coffee Top 12 + 1 Moon Lake Invitational Competition". Taipei Fika Fika Cafe founder and designated bean baker ─ Chen Zhihuang James Chen was specially invited as the keynote speaker, attracting nearly 100 coffee farmers to sign up.

Taiwan Coffee Annual event "Taiwan Coffee Top 12 + 1st Moon Lake Invitational Competition" and 2017 Riyuetan boutique coffee evaluation were successfully concluded a few days ago. In order to let coffee farmers know more about coffee roasting technology, Yuchi Township Office held a post-match exchange and sharing meeting of "Taiwan Coffee Top 12 + 1-day Moon Lake Invitational Competition" at 09:30 on the 30th in the auditorium on the fourth floor of the institute. Taipei Fika Fika Cafe founder and designated bean baker ─ Chen Zhihuang James Chen was specially invited as the keynote speaker, attracting nearly 100 coffee farmers to sign up. Chen Zhihuang, the champion of the coffee roasting competition, shared and answered each coffee farmer's questions without privacy, which made coffee farmers feel that they had benefited a lot.

Township head Chen Jinlun said that in order to find out Riyuetan boutique coffee and improve the level of Taiwan coffee, Chen Zhihuang, the winner of the 2013 Nordic Cup Coffee Baking Competition, was specially invited to Yuchi Township to share with the farmers who grew coffee in the township. Chen Zhihuang listened to teacher Chen Zhihuang's intention on the roasting beans of Taiwan's top 12 coffee + 1 boutique coffee, in addition to checking the quality of the invitational tournament. I also hope that through such lectures, with the help of Master Chen, Taiwan coffee will have a better and more stable quality.

Chen Zhihuang James Chen, who won the Nordic Cup Coffee roasting Competition (2013 Nordic Barista Cup) in 2013, believes that coffee beans are very sensitive and meticulous in their response to roasting, and that as long as there are small differences in environmental variables, they can have a significant or very significant impact. The roasting of coffee beans is difficult to quantify, whether in terms of baking degree, roasting type, or baking quality. In particular, the latter must be judged by the natural sensory perception of "people". He proposed that on the road of learning coffee roasting, we must make judgment and analysis (THINK) with rational thinking at any time, use perceptual perception system as assistant and judge (FEEL), and then repeatedly implement and verify (ROAST) in a large number of practical assignments. The cycle of Think, Feel, and Roast is repeated forever, and the three may be carried out sequentially or at the same time and equally important.

Every cup of coffee we drink 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, the more the flavor of the producing area, the less the flavor of the roasting area, and the deeper the baking degree is, the more the baking flavor is, and the less the flavor of the producing area is. These two tastes are like the two ends of the warping board, while the sense of balance of the warping board of Taiwan bean is very different from that of foreign beans. According to the American SCA (Fine Coffee Association) international baking standard data 58Coffee 63 to bake Taiwan beans, the roasting flavor will far outweigh the local flavor, so Chen Zhihuang, the baker, adjusted the data at this year's Taiwan Coffee Top 12 + 1 Moon Lake Invitational tournament. He adjusted the data to 75x85 to show the original local smell of Taiwan beans in a shallower roasting method. He is trying to find out the roasting curve of Taiwan coffee.

When the excellent employees in the industrial chain join one by one, each year is twice as good as last year, moving forward at a proportional pace, and will brew a cup of Taiwan coffee, which is the best on the surface. After this competition, Chen Zhihuang has a different idea about Taiwan coffee. He said that he was surprised by the high level of coffee farmers in Yuchi, who already have a lot of coffee knowledge. This is thanks to teacher Wu Yuanbing and others who have taken many courses in Yuchi Township to improve the level of farmers, while I have strengthened my professional knowledge in coffee roasting. I believe that their coffee can be made better and better.

Sun Moon Star Dance Coffee resident Shen Yongwei said that at today's sharing meeting, teacher Chen selflessly shared the secrets of baking beans and gained a lot, and we can take this opportunity to catch a glimpse of the secrets of Nordic baking and understand the flavor of fish pond coffee presented by different roasting methods. however, the premise is to grow high-quality raw beans, otherwise it is very difficult for a good cook to cook well, and he will go home and try to bake immediately after the meeting. Try the flavor of 75Compare 85, which belongs to Taiwan, to see how much you have absorbed today. If you encounter problems, you will continue to ask your teacher for advice on baking beans, hoping to make better Sun Moon Lake boutique coffee.