【選手專訪｜許羽珺-凱拉洋菓子專賣店】

【2025年3月第2場 第二名】

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。

「每次烘豆，我都當作一場比賽來看待。」

她說，自己的角色像是評鑑師，目標是創造獨特風格，不為喜好所限，而是以客人為出發點。從與朋友共用烘豆機的嘗試，到購入 Probat 1.2kg 機器投入精進，她已走過七年的烘豆旅程。

關於這次比賽的準備，她也不藏私分享了有效步驟

開袋先聞豆子氣味

測水活性與密度

使用熟悉曲線試烘，再以杯測精準判斷風味

感官訓練課中學到的技巧也派上用場

她相信，比賽的關鍵在於避免瑕疵，並能正確判讀風味與修正手法。此外，使用與主辦方相同的水質、杯測碗與磨豆機也能更貼近評審的標準。

給新手烘豆師的建議：

「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。」

品牌理念：

Kayla，源自希伯來語「皇冠」之意，象徵著她對產品品質的堅持，也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：

持續烘焙更多國家豆種

挑戰不同後製處理

將產品外銷，讓更多人喝到凱拉的好咖啡

希望比賽能邀請更多專業評審，共同提升產業水準

凱拉洋菓子專賣店

Facebook： https://www.facebook.com/Kaylacake2017

聯絡電話：07-5506151

＃2025年度積分賽選手專訪＃凱拉洋菓子專賣店＃高雄咖啡

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【2nd Place｜March 2025 Round 2】

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.

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

She believes the key to success in competition lies in avoiding defects, accurately interpreting flavors, and making the right adjustments. Matching the organizer’s water quality, cupping bowls, and grinder also helps align with the judges’ standards.

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

Kayla Pâtisserie
Facebook: https://www.facebook.com/Kaylacake2017
Contact: 07-5506151

#2025AnnualRankingInterview #KaylaPâtisserie #KaohsiungCoffee

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