【選手專訪｜許羽珺-凱拉洋菓子專賣店】
「天然的味道，不只在甜點裡，也在她烘出來的每一顆咖啡豆中。」
來自高雄，由烘豆師許羽珺和甜點主廚共同創立的 「凱拉洋菓子專賣店」，堅持使用天然食材、不加香精與防腐劑，每天新鮮製作。就如她在烘豆時所追求的那份純粹——甜感明亮、果香豐富、層次分明。
☕ 七年磨一劍：把每次烘豆都當作比賽
「每次烘豆，我都當作一場比賽來看待。」
許羽珺說，自己的角色像是評鑑師，目標是創造獨特風格，不為個人喜好所限，而是以客人為出發點。從最初與朋友共用烘豆機的嘗試，到後來購入 Probat 1.2kg 機器投入精進，她已在烘豆這條路上走過七個年頭。
📝 亞軍的不藏私筆記：比賽準備 SOP
關於這次奪下 2025 年 3 月第 2 場亞軍，她大方分享了備賽的有效步驟，提供給選手們參考：
- 開袋聞香：先確認生豆的氣味狀態。
- 數據測量：精準測量水活性與密度。
- 曲線試烘：使用熟悉的烘焙曲線進行試烘，建立基準。
- 感官修正：以杯測精準判斷風味，並應用感官訓練課學到的技巧進行修正。
- 設備校正：盡量使用與主辦方相同的水質、杯測碗與磨豆機，以貼近評審的標準。
她相信，比賽的關鍵在於**「避免瑕疵」**，並能正確判讀風味與即時修正手法。
💡 給新手的建議 & 品牌願景
給新手烘豆師的一句話
「不要害怕烘壞，這就是學習的過程！市場上有許多可租借的烘豆機，趁機多嘗試、多比較，找出最適合自己的方式。」
關於 Kayla 凱拉洋菓子
Kayla 源自希伯來語「皇冠」之意，象徵著她對產品品質的堅持。她期待讓每位客人從咖啡與甜點中，感受到幸福的開始。
🚀 未來計畫：
- 持續烘焙更多國家的豆種。
- 挑戰不同的後製處理法。
- 將產品外銷，讓更多人喝到凱拉的好咖啡。
- 期許賽事能邀請更多專業評審，共同提升產業水準。
店家資訊
- 電話：07-5506151
- 地點：高雄市 (詳細地址可於 FB 查詢)
🇬🇧 English Version
【2nd Place｜March 2025 Round 2】
Kayla Pâtisserie: Yu-Chun Hsu
The taste of nature isn’t found only in desserts—it’s also in every coffee bean she roasts.
Founded in Kaohsiung by roaster Yu-Chun Hsu and a pastry chef, Kayla Pâtisserie is devoted to using natural ingredients, without any artificial flavorings or preservatives. Everything is freshly made daily. Just like in her roasting, she pursues a sense of purity—bright sweetness, rich fruity notes, and a well-defined structure.
“Every roast, I treat like a competition.”
She describes her role as similar to that of an evaluator, with the goal of creating a unique style—not based on personal preference, but centered around the customer. From sharing a roaster with a friend in the beginning, to eventually purchasing a Probat 1.2kg machine for deeper exploration, she has already traveled a 7-year journey in roasting.
Competition Preparation Tips
When it comes to this competition, she openly shares her effective preparation process:
- Smell the beans right after opening the bag.
- Measure water activity and density.
- Use a familiar roasting curve for test roasts, then rely on cupping to accurately judge flavor.
- Apply techniques learned from sensory training courses.
- Align equipment: Matching the organizer’s water quality, cupping bowls, and grinder helps align with the judges’ standards.
She believes the key to success in competition lies in avoiding defects, accurately interpreting flavors, and making the right adjustments.
Advice & Future Plans
Advice to new roasters:
“Don’t be afraid to mess up a roast—that’s part of the learning process! There are many roasters available for rent these days, so take the chance to try more, compare more, and find what suits you best.”
Brand Philosophy: Kayla, derived from the Hebrew word for “crown,” represents her commitment to product quality. She hopes every customer can experience the joy of coffee and dessert as a beautiful beginning.
Future Plans:
- Continue roasting beans from more origins.
- Take on the challenge of different processing methods.
- Export products so more people can enjoy Kayla’s excellent coffee.
- Encourage competitions to invite more professional judges to raise industry standards.
#️⃣ 相關標籤
#2025年度積分賽選手專訪 #凱拉洋菓子專賣店 #高雄咖啡 #2025AnnualRankingInterview #KaylaPâtisserie #KaohsiungCoffee
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