評審們，歡迎你們，我是Chad。去年這一整年，通過不斷品嚐不同的咖啡，我對咖啡的認知改變了許多。我意識到，我們的咖啡其實是由一片片“記憶”組成的。那麼今天，我想將咖啡、咖啡師、以及顧客的關係聯結起來。首先，請讓我用熱水爲客人們溫杯。現在，我想邀請你們打開自己的記憶和新的眼界。讓我們從#227批次說起，這是上個月我從巴拿馬杯測桌上300多支咖啡豆中，特別爲你們挑選出的。

90+ 瑰夏莊園位於巴拿馬的Volcan （火山區），一個叫做Silla de Pando的地方。一共183公頃的面積，有超過三分之一的面積是野生的高大的遮蔭樹。1800米的高海拔讓這裏的日間溫度很高，而到了晚上會因爲太平洋的潮溼海風讓溫度驟降。日夜的溫差可以從8攝氏度到30攝氏度, 溼度達到80%。微氣候條件造就了上好的咖啡果實。這片美麗的土地讓生命更繁茂、更有活力，不只是咖啡，還有200多位咖啡工人和他們的家人。

這是您的臺卡，女士優先。評審們，我會陸續把信息告訴您，希望各位放鬆享受我的展演，不許費神筆記。您面前的臺卡可以帶回後臺，作爲參考依據。

今年的三月中旬，227批次的紫色成熟咖啡果實被一個個手工摘下來。之後放入玻璃盒子裏，儲藏在恆定低溫的暗室中進行發酵。然後，再單層平鋪，在“藍房間”（以90+創始人Joseph Brodsky的寶寶命名的加工室）中進行21天緩慢的乾燥。這是一個新的處理方式，可是這些又和今天有什麼關係呢。請想象，爲了一杯“乾淨”的咖啡，工人們要採摘顏色一致的鮮果，之後的發酵過程使糖分解成乳酸和香氣酯分子，在您的口中則會是一種“菠蘿般的酸質”。產地的咖啡處理信息固然重要，但是隻有當作爲咖啡師的我將這些信息與您和這杯咖啡聯結在一起，這些信息纔有價值。

我們的連結要從烘焙說起，我的烘焙師於清就是在這裏 - 布達佩斯烘的我的比賽豆。烘焙日期是三天前，用時9分20秒，Agtron色值是70-87. 這個烘焙曲線讓這支咖啡有了蜂蜜般的甜感，和豐富的層次感。

作爲一名咖啡衝煮者，我會爲每一支咖啡尋找最適合它的衝煮方法。今天，我選擇了陶瓷的V60濾杯，因爲它的保溫效果佳，並且讓咖啡從熱到冷有更豐富的酸質變化，讓這杯咖啡更精緻。我用了濾紙讓口感乾淨，並且在後臺事先溼紙，讓我的V60的溫度降到室溫，而冷的陶瓷材質可以增強香氣強度。這，是我們今天第二個聯結。

我把研磨好的咖啡粉放到這個黑色玻璃罐中，減少空氣接觸和陽光所帶來的氧化。今天，我會用15克的咖啡，250毫升的水，最後得到220毫升的咖啡液體。並且，我用了比較細的研磨度，您可以從面前的臺卡中看到確切的研磨度。這個方法增加了醇厚度。我還帶來了我自己的衝煮用水，它的雜質被過濾掉了，添加了鎂增加甜感。水的TDS值是70， PH值是6.8， 它爲我的咖啡帶來了柔軟的觸感和乾淨的餘韻。

燒水溫度設定爲93攝氏度，這表示實際注水的溫度是92攝氏度 -對於我的咖啡豆最理想的密度和動力。說得更明瞭一些，就是水中氣泡的流動方向和水的重量，都會影響到萃取。依據烘焙時間，我會悶蒸30秒來增加這杯咖啡的酸甜感。悶蒸後我會穩穩地向中間注水防止不必要的細分攪拌。

兩個水壺中都裝滿了水，以保持溫度的穩定。我會同時衝煮三壺，這樣我可以在同一時間爲您三位呈上咖啡。

我的總萃取時間爲2分鐘，目標TDS是1.42，這樣讓我的咖啡更乾淨，而且香氣和風味都更強烈。在我爲您衝煮的同時，請您聽聽音樂放輕鬆，並且把菜單翻到背面，上面寫着我們今天所有的連結關係。

謝謝您的耐心等待。無論做了多少次咖啡，每一次隨着溫度變化的風味變化，都會讓我感嘆咖啡的奇妙，所以在這裏我將會給您兩組風味信息。首先，請再一次把您的菜單翻過來，讓我來說明熱的時候的風味信息。

首先是香氣，您會聞到甜瓜，之後是混合的核果類香氣，像杏子，桃子，隨之轉成甜甜的奶油焦糖，最後是木槿花。

在風味中，您同樣會得到強烈的甜瓜，隨後是白桃、新鮮的橙花，之後是甜甜的深色焦糖。

而餘韻呢，首先是奇異的獼猴桃，之後轉香蕉味甜酒，最後是粉色葡萄柚的尾巴。

請您先仔細看一下這三個咖啡粉牆，每一杯被衝到的高度是一致的。我用了15克的咖啡粉，粉牆爲7釐米高，4釐米厚，平衡了酸質與醇厚度。接下來，讓我們開始品嚐，這也是我們今天的第三條連結。

請參考臺卡上的信息，上面有飲用指示。首先我會服務您，直接從分享壺品鑑溼香氣。請慢慢品鑑，我會趁這個機會準備您的杯子。

請用杯測勺來品鑑風味和酸質，之後直接用杯子飲用來品鑑醇厚度和餘韻。因爲您將直接從杯子飲用，所以我利用熱水和毛巾去製造了一個封閉的保溫系統，這樣您在喝的時候杯口是溫的。

當溫度降下來後，風味中會出現更多熱帶水果，比如芒果。

餘韻也開始轉成更甜的柑橘類水果，像是血橙。

而酸呢，則是中到高的強度，一開始像是桃子的酸質，之後變得更明亮的菠蘿。

中等的醇厚都度，順滑，糖漿般的質感。

總而言之，這支咖啡即優雅，又有豐富的層次感，同時又很乾淨，清澈。我覺得它真的太棒了，所以評審們，除了打分，請讓自己盡情享受這杯美麗的咖啡。

我的展演即將結束，我想在此告訴你咖啡對於我來說，真正意味着什麼 - 連結。作爲一名咖啡師，僅僅做好一杯咖啡是不夠的，重要的是我們如果去感知，怎麼去把關係聯結起來。很高興今天爲您衝煮咖啡。我是Chad。

Judges, a very warm welcome. I'm Chad. My perception of coffee was changed last year through opportunities in tasting. That’s when I realized how "memory" makes up our coffee. Today I wish to connect the coffee, the barista and the guest. First I warm the cups for my guests with hot water. Now I invite you to open up your perception into memory and new horizons. We begin with #227, the coffee I picked for you, out of 300 coffees on a coffee table in Panama last month.

The NP Gesha Estate is located in Volcan, Silla de Pando. Its 182 hectares with over 1/3 coverage of tall wild shade. It's hot in the day due to the high altitude of 1800 meters, and cold in the night from the mist of the Pacific Ocean. Temperatures range from 8-30 degrees, with humidity of 80%. Conditions produce superior cherries. Life flourishes on this beautiful land, where 200 pickers and their families call home.

And here are your menus. Judges I'll be giving you information today, but please don't rush to make notes. You may take the menu backstage to compare later, for these ten minuets please enjoy my presentation. 

For my coffee, purple gesha cherries from lot 227 were hand picked in mid January. Fermented in a glass box under constant low temperature in the dark room. Dried on a single layer slowly for 21 days in the blue room. A new processing, but why is this relevant. Please imagine that picking of the uniform colored cherries ensures a "clean cup", and fermentation breaking down sugar to produce lactic acid and aromatic ester compounds which you will taste as "pineapple acidity". Processing information are valuable to producers of course, but I believe that it's only relevant to the guests, if the barista help you connect and relate to the cup that your served. 

Our connection begins with roasting, my roaster Yu Qing roasted the coffee right here in Budapest. She roasted 3 days ago, to Agtron 70-87 for 9:20. The profile gives "honey-like" sweetness and complexity of the cup.

As a brewer, I search for the best brew method for each and every coffee. I chose the ceramic V60 today because it's temperature stable and high lighted a "dynamic acidity" from hot to cold, making my brew more sophisticated. I use filter papjr for clarity in the cup, and I pre-wet the paper backstage, allowed my V60 to cool to room temperature. Brewing on cool ceramic enhances the "intensity in aroma". This is our second connection.

I sealed my ground coffee in this dark glass bottle to reduce oxidation of light and air exposure. And my recipe for today, 15 grams of ground coffee, 250ml of water, to brew 220ml of beverage. I'm using fine grind and you can see the grind size on the menu. This increases the  "viscosity" of the body. I also brought my own water, it was filtered to remove impurities and add magnesium for natural sweetness. It's 70 TDS, pH 6.8 and it gives my brew a soft mouth feel and clean finish. 

Temperatures were set at 93 degrees which means the pouring temperature is 92 for optimum density and kinetics. By this I mean the movement of bubbles, and the weight of the water which affects the extraction. I pre-infuse for 30 seconds to enhance the sweet acidity for this roast date. 

After pre-infusion I pour steadily down the center to avoid any unnecessary turbulence with fine grind. 

Both kettles are full of water for stability in temperature. I brew three at once so I serve at the same time.  

My total time will be 2 minutes for clean cup, target TDS 1.42 for intensity in aroma and flavour. While I brew, please turn the menu over, you'll find a summary of our connections today. Relax and enjoy the music. 

Thank you for waiting. It never ceases to amaze me how coffee changes with temperature, thus I give you two profiles for this coffee. Let's go through the cup profile for when the coffee is hot whilst referring to your menu. Please turn your menu again. 

In the aroma you first find melon, followed by mixed stone fruits like peach, apricot, sweet butterscotch caramel, with hibiscus in the end. 

The flavour is overwhelming with melon, followed by white peach, fresh orange blossom, dark honey finish. 

The aftertaste is exotic kiwi fruit first, which turns to banana liqueur and pink grapefruit finish. 

Please take a moment to observe the coffee packs, to see that all the heights are the same for consistency. I used 15g of coffee for my coffee pack to be 7cm, with a 4cm triangular solid cone to balance the acidity and body. Let's move on to tasting, our third connection.

Please refer to the instruction on the menu, I will serve the carafe for you to assess aroma. Please, you can take the carafe for swirl. Thank you for waiting. 

Moving on. 

When assessing flavour and acidity, please use your cupping spoons. For body and aftertaste, please drink directly from the cup.

Because you'll be drinking from the cup, so I created a closed thermo-system with hot water and cloth, the rims will be warm for you to sip. 

When the coffee is warm, you will find more tropical fruits like mango. 

Aftertaste, more sweet citrus fruits like blood orange.

Acidity, medium-high intensity, sweet like peach first, and turns bright to vibrant pineapple.

Body, medium intensity, syrupy and smooth texture. 

Overall, this very sophisticated cup, fruity and rich when hot, clean and transparent when warm. Judges, this coffee is so good, so amazing. Apart from evaluation judges, please enjoy it. 

And as we come to an end, I'd like to leave you with a thought of what drinking filter coffee really means for me. Connection. A good barista doesn’t just make good coffee, we sense and we connect. It was a pleasure to brew for you. I am Chad. 

Time