Synergy is interaction with two or more elements to produce a result greater than the sum of the parts.

協同作用是指兩個或兩個以上元素相互作用，產生大於各部分總和的結果。

And today, I'm honored to present you with an exceptional coffee experience.

今天，我很榮幸地向您介紹一種特殊的咖啡體驗。

Born from a remarkable synergy of two tailwires, two coffees, and my brewing techniques to serve you an elegant cup.

兩根尾絲、兩種咖啡和我的釀造技術的完美結合，為您帶來一杯優雅的咖啡。

The beverage I present today is a blend of two anaerobic coffees.

我今天介紹的飲料是兩種無氧咖啡的混合物。

The first layer is a Laurina from Café Grande de la Esperanza in Valle de Calca, Colombia.

第一層是來自哥倫比亞 Valle de Calca 的 Café Grande de la Esperanza 的 Laurina。

This variety has less caffeine content, which brings a higher sweetness to the cup.

這個品種的咖啡因含量較低，是以杯中的甜度更高。

It was fermented for 48 hours as well, bringing a juicy body while maintaining the high sweetness.

它還經過 48 小時的發酵，在保持高甜度的同時帶來了多汁的酒體。

The second layer is a Geisha, Latte 184 from Jensen Lasalves Estate in Volcan, Panama.

第二層是來自巴拿馬沃爾坎 Jensen Lasalves 莊園的 Geisha 184 號拿鐵葡萄酒。

The Geisha variety brings a floral complexity that I was looking for.

藝伎品種帶來的花香複雜度正是我所尋找的。

And this coffee was also fermented for 48 hours in grain pro bags, bringing the juicy acidity and more sweetness to the cup.

這款咖啡還在穀物專業袋中發酵了 48 小時，為杯中的咖啡帶來了多汁的酸度和更多的甜味。

By layering these coffees, it created a synergy of new flavors that I didn't taste before.

通過將這些咖啡混合在一起，我品嚐到了以前沒有品嚐過的新口味。

The sweetness and the body of the Laurina elevates the floral and fruit notes of the Geisha.

Laurina 的甜味和香氣提升了 Geisha 的花香和果香。

And to enhance the notes of these Hario mash and Siberius filter paper.

為了增強這些哈里奧麥芽漿和西伯利烏斯濾紙的口感。

I'll explain their functions during my brew.

我會在釀酒過程中解釋它們的功能。

The recipe I'm doing today is 20 grams of coffee to 280 grams of water for a 1 to 14 ratio with three pours in total.

我今天的配方是 20 克咖啡兌 280 克水，比例為 1 比 14，總共倒入三杯。

Two pours of 100 grams of water at 96 degrees Celsius and one pour of 80 grams of water at 94 degrees Celsius.

兩次倒入 100 克 96 攝氏度的水，一次倒入 80 克 94 攝氏度的水。

I'm sorry.

對不起

On my first pour, I'll be at one minute and 20 seconds of pre-infusion only using the mash.

第一次倒酒時，我將只使用醪液進行 1 分 20 秒的預注入。

A flat base screen with micro hose concentrates more oils and volatiles from particles below 200 microns.

帶有微型軟管的平底篩網可從 200 微米以下的顆粒中濃縮更多的油和揮發物。

This mash and the shape increases your perception of sweetness and body in the drink.

這種醪液和形狀增加了您對甜味和酒體的感知。

On my second pour, I'm adding a Siberius filter paper under the mash, maintaining the pleasant mouthfeel and bringing more clarity to the cup.

第二次倒酒時，我在酒泥下加了一張西伯利亞濾紙，這樣既能保持怡人的口感，又能讓杯中的酒更加清澈。

Also, the metal dripper retains more temperature, highlighting more acidity and tactile in the drink.

此外，金屬滴管能保持更高的溫度，突出飲料的酸度和觸感。

On my first two pours, we'll be always an even spiral water flow for the best water distribution in this flat coffee bed, making it easier to keep the synergy on my blend and replicate for each of you.

在我倒出的前兩杯咖啡中，我們將始終採用均勻的螺旋水流，以便在這個平坦的咖啡床中實現最佳的水流分佈，從而更容易保持我的混合咖啡的協同作用，並複製給你們每個人。

On my last pour, I finished with 80 grams of water with a circle and centralized water flow of six grams per second for less turbulence.

最後一次倒水時，我用了 80 克水，每秒 6 克的水流循環集中，以減少湍流。

Because this coffee is already saturated, I want to strike less here with two minutes and 45 seconds total brew time with lower water temperature.

因為這種咖啡已經飽和，所以我想用較低的水溫少衝兩分 45 秒。

Like my blend and accessories, I've controlled these three variables to create greater synergy.

就像我的混合物和配件一樣，我控制著這三個變量，以創造更大的協同效應。

The grind size, the water and the roast profile.

研磨度、水和烘焙條件。

First, the grind size.

首先是研磨尺寸。

The best result came from a medium fine grind size of 500 microns for the Lorena, slowing the water and increasing sweetness of the cup.

羅蕾娜咖啡的研磨度為 500 微米，屬於中細研磨，可以減緩水流速度，增加杯中的甜味。

For the Gesha, a medium coarse grind size of 700 microns to intensify more the flavor and aroma in the cup.

對於格薩爾咖啡，則採用 700 微米的中粗研磨度，以增強杯中咖啡的風味和香氣。

Second is the water.

其次是水。

We have a total of 125 ppm to bring more complexity to the cup and less the roast profile.

我們總共使用了 125 ppm 的濃度，以增加杯中咖啡的複雜性，減少烘焙特徵。

Lorena was developed with 14% and Gesha with 12% in a convection system in a stronghold to bring a more floral and sweet drink while maintaining the variety traits and make it easier to brew.

羅蕾娜的釀造濃度為 14%，而格薩爾的釀造濃度為 12%，在據點內的對流系統中進行釀造，以便在保持品種特性的同時帶來更多的花香和甜味，並使釀造更加容易。

Now, please take notes of my coffee aromas.

現在，請注意我的咖啡香氣。

We have jasmine, honey and cherry.

我們有茉莉花、蜂蜜和櫻桃。

And please, assess them directly from the server.

請直接從服務器上評估它們。

Enjoy it.

好好享受吧

Enjoy it.

好好享受吧

Enjoy it.

好好享受吧

I'll be right back.

我馬上回來

Now, may I?

現在，可以了嗎？

May I?

可以嗎？

May I?

可以嗎？

Please take notes of my coffee descriptors now.

請記下我對咖啡的描述。

Starting with the flavors while hot.

趁熱從味道開始

We have cherry, jasmine and vanilla throughout the cup.

櫻桃、茉莉和香草的香氣瀰漫杯中。

In addition, you will find plum and honey.

此外，您還可以找到李子和蜂蜜。

When it gets warm, the plum becomes peach in higher intensity.

當溫度升高時，李子的香味會更濃，變成桃子的香味。

And when it cools down, the peach brightens to white peach.

冷卻後，桃子的顏色會變亮，變成白色的桃子。

The aftertaste is long lasting and pleasant with notes of vanilla, jasmine and red apple like Fuji.

回味悠長，香草、茉莉和富士紅蘋果的香味令人愉悅。

The acidity is citric and malic and the intensity is medium.

酸度為檸檬酸和蘋果酸，濃度適中。

We remember like stone fruits, gently intensifying while it cools down.

在我們的記憶中，它就像核果一樣，在冷卻的過程中緩緩變濃。

The sweetness is honey-like, becoming fruit-like and the intensity is medium-high, staying well structured.

甜味類似蜂蜜，逐漸變成水果味，濃度適中，結構合理。

And mouthfeel is silky, becoming juicy when it cools down.

口感絲滑，冷卻後變得多汁。

And finally, the intensity is medium-high.

最後，強度為中高。

Today, I'll serve you with MK Cups.

今天，我將為您奉上 MK 杯。

The cup's wide shape and thin edge makes a better perception of the flavor and tactile in your drink.

杯子形狀寬大，邊緣纖細，能讓人更好地感知飲料的味道和觸感。

I kindly ask to grab the cup by the edge and evaluate with a long sip in all temperatures, making it easier to perceive more flavor and tactile sensation.

我善意地要求大家抓住杯子邊緣，在任何溫度下都要長啜一口進行評價，這樣更容易感受到更多的風味和觸感。

And please, let the coffee coat your palate and refrain from drinking any water during the evaluation.

在評估過程中，請讓咖啡裹住您的味蕾，不要喝水。

On the last word, Bruce Cup, show me the importance of the synergy of the whole coffee chain.

最後一個詞，布魯斯杯，讓我看到了整個咖啡鏈協同作用的重要性。

The contribution from each sector made it possible for this blend, this unique extraction and the tactile for all this coffee and the whole experience.

每個部門的貢獻使得這種混合、這種獨特的萃取和這種咖啡的觸感以及整個體驗成為可能。

I hope you enjoyed the experience I learned as a barista and competitor.

希望你們喜歡我作為咖啡師和競爭者所學到的經驗。

Enjoy.

請慢用

Enjoy.

請慢用

I hope you enjoy these coffees and thank you very much for today's time.

希望你們喜歡這些咖啡，也非常感謝你們今天抽出寶貴的時間。

Big round of applause for Garam Um, representing Brazil.

熱烈的掌聲送給巴西代表 Garam Um。