Name: Wataru Iidaka，日本 | 2024 年世界釀酒師杯錦標賽 | 第一輪 (Wataru Iidaka, Japan | 2024 World Brewers Cup Championship | Round One)
Uploaded: 2024-07-29T12:48:18.000Z
Duration: 10 min 4 s

Because I feel like a small fish in a big pond, I've been competing in coffee for 10 years.

因為我覺得自己是大池塘裡的一條小魚，所以我參加咖啡比賽已經 10 年了。

As a small fish, I've learned it's important to just keep swimming.

作為一條小魚，我明白了不斷遊動的重要性。

The world of coffee is large, like the ocean.

咖啡的世界很大，就像海洋一樣。

So I just keep learning and exploring everything coffee can offer.

是以，我不斷學習和探索咖啡所能提供的一切。

On my journey, I've discovered innovative tools and techniques.

在我的旅程中，我發現了創新的工具和技術。

Now, my friends, I love to connect with people who love coffee.

現在，我的朋友們，我喜歡與熱愛咖啡的人交流。

By interacting with coffee lovers, by interacting with another, people design tools, make new varieties, and processes.

通過與咖啡愛好者的互動，通過與他人的互動，人們設計出工具，製作出新品種和新工藝。

Now, let's go have a coffee adventure with me.

現在，和我一起去咖啡探險吧。

So today, I'm going to use three kinds of Panama Geisha coffee because I understand the individuality of each farm.

是以，今天我將使用三種巴拿馬藝伎咖啡，因為我瞭解每個農場的個性。

And by combining farm characteristics, and I can bring about new interaction.

而結合農場的特點，我又可以帶來新的互動。

Bottom of the dripper, I put six grams of natural process coffee to focus on beautiful, colorful acidity made by my friend Pocho from Finca Nuguo in Renascimente.

在滴漏器的底部，我放了六克自然工藝咖啡，主要是為了品嚐我的朋友、來自雷納西門特市努戈咖啡館的波喬製作的美麗多彩的酸度。

In the middle, five grams of natural process coffee to focus on huge sweetness, like lovely candies made by my friend Kai from Johnson Estate in Volcan.

中間是五克天然工藝咖啡，集中體現了巨大的甜味，就像我的朋友、來自沃爾坎約翰遜莊園的凱製作的可愛糖果。

On the top, four grams of honey process coffee to focus on elegant floral aroma made by my friend Rachel and Daniel from Hacienda La Esmeralda in Boquete.

最上層是我的朋友雷切爾和丹尼爾從博克特的埃斯梅拉達莊園（Hacienda La Esmeralda）製作的四克蜂蜜加工咖啡，集中體現了優雅的花香。

These three layers interact each other that emerge main flavors such as orange and strawberry and smooth mouthfeel.

這三個層次相互作用，產生了橙子和草莓等主要風味以及順滑的口感。

To achieve this target, four tools are needed.

要實現這一目標，需要四種工具。

Because the temperature in the thin coffee bed can be maintained at high temperature, thin coffee bed and this using Tritan material and this unique 80 degrees wall dripper can sustain the high temperature.

因為薄咖啡床的溫度可以保持在高溫狀態，薄咖啡床和這種使用 Tritan 材料的獨特 80 度壁滴漏器可以維持高溫。

Also, high temperature water can directly extract positive elements and much more acidity and sweetness can be extracted by pouring at high temperature at first and second pour.

此外，高溫水可以直接提取積極因素，在第一次和第二次澆注時，通過高溫澆注可以提取更多的酸度和甜度。

Because it's fast flowing, the material results in the ability for oils to pass through the filter, resulting in elevated mouthfeel and flavor.

由於這種材料流動速度快，油脂能夠通過過濾器，從而提升了口感和風味。

Third, I'll do extract chilling at minus 79 degrees Celsius at first pour.

第三，在第一次倒酒時，我會在零下 79 攝氏度的條件下進行萃取冷卻。

Because ice lock is helping trap the aroma components that the Sybaris filter allows to pass through, further enhance mouthfeel and pushing sweetness.

因為冰鎖有助於捕獲香氣成分，而西巴里斯過濾器允許香氣成分通過，從而進一步增強了口感和甜味。

Fourth, I choose the Mellow Drip in two ways.

第四，我選擇 "醇香滴漏 "有兩個原因。

Because it helps me lower agitation on my third pour, resulting in improved aftertaste.

因為它能幫助我在第三次倒酒時減少攪拌，從而改善回味。

Additionally, I designed these lids on my server with Mellow Drip, aerating my coffee, which will enhance mouthfeel and to highlight amazing aroma for you today.

此外，我還在服務器上設計了這些蓋子，採用醇香滴漏技術，使咖啡通氣，從而增強口感，並突出今天為您呈現的奇妙香氣。

These are tools I've discovered on my journey.

這些是我在旅途中發現的工具。

So let me explain today's recipe during my brew.

所以，讓我在釀酒過程中解釋一下今天的配方。

So I use 15 grams of coffee roasted seven days ago in Chicago.

是以，我使用了 15 克七天前在芝加哥烘焙的咖啡。

I ground one hour ago with 600 micron for all coffees.

一小時前，我用 600 微米研磨了所有咖啡。

Total water, 240 grams, which is total hardness, 0.3 ppm. pH, 6.6.

水的總重量為 240 克，總硬度為 0.3 ppm，pH 值為 6.6。

I'll pour three times at one minute intervals.

我會倒三次，每次間隔一分鐘。

Second, I'll pour 80 grams at 92 degrees Celsius, at same temperature as first pour.

其次，我會在 92 攝氏度時倒入 80 克，溫度與第一次倒入時相同。

Third, I'll pour 100 grams at 82 degrees Celsius.

第三，我會在 82 攝氏度時倒入 100 克。

This combination, and pouring my target TDS, 1.4.

這樣的組合，倒入我的目標 TDS，1.4。

Okay, judges, the first impression with this coffee is going to be aroma.

好了，評審們，這杯咖啡給人的第一印象就是香氣。

Aroma is medium-high intensity, you can find jasmine, orange blossom.

香氣強度中等偏上，有茉莉花和橙花的香氣。

Take a moment then, you can find dark honey.

稍等片刻，你就能找到黑蜂蜜。

Next flavor, you can find medium-high intensity, you can find jasmine, orange.

接下來的味道，你可以找到中高濃度，你可以找到茉莉花、橙子的味道。

As coffee cools down, you can find orange, white peach, and strawberry.

咖啡冷卻後，您可以品嚐到橙子、白桃和草莓。

Aftertaste is medium, you can find orange.

White peach, as coffee cools down, you can find white peach and red apple.

白桃，當咖啡冷卻時，你會發現白桃和紅蘋果。

As coffee cools down, you can find strawberry.

咖啡涼了，你就能找到草莓了。

Sweetness is medium-high intensity, you can find orange, white peach.

甜度中等偏上，可以找到橙子和白桃。

As coffee cools down, you can find orange candy, and strawberry.

咖啡冷卻後，您可以找到橘子糖和草莓。

As coffee cools down, you can find smooth and syrupy.

當咖啡冷卻後，您會發現它變得柔滑如飴。

Okay, judges, please enjoy aroma directly from the server.

好了，各位評審，請直接欣賞服務器上的香氣。

Okay, after my presentation, please evaluate taste directly from my favorite MK cups.

好了，聽完我的介紹，請大家直接品嚐我最喜歡的 MK 杯。

Okay, judges, would you swallowing five times?

好吧，法官們，你們會吞嚥五次嗎？

You can find sweet, dark honey aroma this time.

這時候，你會發現甜甜的黑蜂蜜香氣。

Okay, the world of coffee should be ocean, and we should be keep swimming.

好吧，咖啡的世界應該是海洋，我們應該繼續暢遊。

Through meeting coffee lovers, we repeat passing each other and inspiring each other.

通過與咖啡愛好者的相聚，我們不斷擦肩而過，相互激勵。

I keep on learning that adventure expands a new coffee world beyond that.

我不斷認識到，冒險還能拓展出一個新的咖啡世界。

This coffee, just right in front of you, is beginning of a new coffee world beyond that.

這杯咖啡，就在你的面前，是一個新的咖啡世界的開始。

讓我們繼續游泳，盡情享受吧。