【職人專訪】E’Z Chocolat 魏銘志：在 18°C 與 200°C 之間，淬鍊極致的風味美學

在精品咖啡與高端甜點的交界處，有一種追求極致的共鳴。本次「咖啡烘烘烘 Coffee Boom Boom Boom WRL」特別邀請到獲獎選手——魏銘志老師。他不僅是咖啡烘焙賽的獲獎職人，更是高雄知名品牌 E’Z Chocolat 的靈魂人物。今天，讓我們深入了解他如何將巧克力的細膩工法與咖啡烘焙的精準科學完美融合。

品牌初心：源自「逸致」的感官饗宴

E’Z Chocolat 創立於 2010 年的高雄，品牌名稱巧妙取自文學家李漁對蓮花的讚譽「逸致」之諧音。魏老師分享道，品牌的核心目標是希望讓品嚐巧克力成為享受日常美好的閒情逸致。

作為職人精品品牌，E’Z Chocolat 融合了台灣在地食材與歐洲巧克力工藝。其核心價值不僅在於**職人精神（Craftsmanship）的堅持，更在於風味探索（Flavor Exploration）與質感美學（Aesthetic Quality）**的結合，讓每一顆藏心巧克力都不只是甜點，更是傳遞心意與生活品味的藝術品。

獨家工藝：18°C 的堅持與精準調溫

魏老師在訪談中特別提到，E’Z Chocolat 擁有業界少見的精品級規格：

專業恆溫熟成室： 品牌設有專門的 18°C 巧克力房。招牌「生巧克力」在製作後，必須在恆溫恆濕的環境下靜置熟成 24 小時以上，確保口感細緻且質地穩定。
精密調溫技法（Tempering）： 不同於一般加熱融化，老師運用精準的調溫技術，拿捏產區可可與鮮奶油的黃金比例，使巧克力外殼具備如珠寶般的光澤與酥脆質感，內餡則維持絲滑入口。

產品創新：從冠軍豆聯名到機能性研發

在產品開發上，魏銘志老師展現了強大的跨界整合能力：

風味對接： 與 2023 大港盃冠軍豆「舞藝橙」合作，推出帶有柑橘與紅糖甜香的咖啡酒心巧克力。
在地融合： 招牌「皇后玫瑰檸檬塔」堅持選用台灣在地小農檸檬與 100% 原汁，將職人精神延伸至法式塔類。
多重體驗： 研發出可冷凍（冰淇淋感）、冷藏（紮實）、加熱（爆漿）的三重口感熔岩蛋糕。
健康訴求： 針對現代人需求，開發無植物油、無防腐劑的無糖系列生巧克力及 85% 高濃度莊園巧克力，強調天然可可多酚的營養。

賽事紀實：判斷生豆特性，是烘焙師的必修課

身為品牌咖啡總監，魏銘志老師將這次參與「咖啡烘烘烘」賽事視為一場深刻的學習之旅。

Q：這次比賽中脫穎而出的關鍵是什麼？ 魏銘志：「關鍵在於對咖啡生豆特性的理解，以及烘焙過程中的穩定度。每一支生豆都有其風味潛力，烘焙師需要透過經驗判斷，控制節奏與細節，找到最適合呈現它特色的烘焙方式。」

Q：您是如何準備這次挑戰的？ 魏銘志：「我將重心放在熟悉生豆特性與曲線調整。透過反覆的試烘與杯測，觀察不同烘焙方式對風味表現的細微影響。對我而言，比賽過程中的判斷力與穩定度，是對烘焙師最大的考驗。」

職人真心話：給新手與未來選手的建議

魏老師對烘焙產業充滿熱情，對於後輩也給出了具體的方向：

給新手的建議： 了解**「烘豆瑕疵」的產生**是入門最重要的課題。唯有基礎打穩，才能進一步探索風味。
給未來選手的建議： 烘焙沒有絕對的標準答案，應保持開放的心態，多透過試烘與杯測累積經驗，並從其他選手身上學習不同的想法。
核心特質： 作為一名成功的烘焙師，最重要的就是**「謙卑的態度」與「實驗的精神」**。

未來願景：推動台灣精品咖啡與巧克力文化

未來，E’Z Chocolat 將持續精進品質，並計畫與更多食材或品牌跨界合作。魏老師期許未來能持續透過「咖啡烘烘烘」這樣的平台，與更多烘焙師分享經驗與技術，共同讓台灣的精品咖啡在國際舞台上發光發熱。

【品牌資訊】

選手姓名： 魏銘志
店名： E’Z Chocolat (懿品乳酪菓子手造所旗下品牌)
Facebook： EZCHOCOLAT
Instagram： ezchocolat

【Artisan Interview】Wei Ming-chih of E’Z Chocolat: Refining the Ultimate Flavor Aesthetic Between 18°C and 200°C

At the intersection of specialty coffee and high-end desserts, there lies a resonance in the pursuit of perfection. For this edition of “Coffee Boom Boom Boom WRL,” we are honored to invite award-winning competitor Wei Ming-chih. Not only is he a decorated professional in coffee roasting competitions, but he is also the visionary behind the renowned Kaohsiung brand, E’Z Chocolat. Today, let’s explore how he seamlessly integrates the delicate craftsmanship of chocolate with the precise science of coffee roasting.

Brand Origin: A Sensory Feast Inspired by “Yizhi” (Leisurely Elegance)

Founded in Kaohsiung in 2010, E’Z Chocolat’s name is a clever homophone of “Yizhi” (逸致)—a term used by the Qing dynasty writer Li Yu to praise the elegance of the lotus. Mr. Wei shares that the brand’s core mission is to transform the act of tasting chocolate into a moment of “leisurely elegance,” allowing people to savor the beauty of daily life.

As an artisanal boutique brand, E’Z Chocolat fuses local Taiwanese ingredients with European chocolate-making techniques. Its core values lie not only in a commitment to Craftsmanship but also in the harmony of Flavor Exploration and Aesthetic Quality. Every piece of “Ganache” (hidden heart) chocolate is more than just a dessert; it is a vessel for sincere emotions and a statement of high-quality living.

Exclusive Craftsmanship: The 18°C Standard and Precision Tempering

During the interview, Mr. Wei highlighted the brand’s boutique-level specifications, which are rare in the industry:

Professional Constant-Temperature Aging Room: The brand features a dedicated 18°C chocolate cellar. Their signature “Nama Chocolate” must rest for over 24 hours in this temperature- and humidity-controlled environment after production to ensure a delicate texture and stable quality.
Precision Tempering Techniques: Moving beyond simple melting, Mr. Wei utilizes professional tempering methods to achieve the perfect ratio of single-origin cocoa to fresh cream. This ensures a jewel-like luster and a crisp snap for the outer shell, while the filling remains silky and melt-in-the-mouth.

Product Innovation: From Award-Winning Coffee Collaborations to Functional Research

In product development, Wei Ming-chih demonstrates a powerful ability for cross-industry integration:

Flavor Synergy: Collaborating with “Wu Yi Cheng” (舞藝橙)—the 2023 Big Harbor Cup winning coffee beans—the brand launched a coffee liqueur chocolate featuring notes of citrus and brown sugar.
Local Fusion: The signature “Empress Rose Lemon Tart” uses lemons from local Taiwanese farmers and 100% fresh juice, extending the artisanal spirit of chocolate making into French-style tarts.
Multisensory Experiences: The brand developed a “Triple-Texture” Lava Cake that can be enjoyed frozen (ice cream texture), chilled (firm), or heated (molten lava).
Health-Conscious Appeal: To meet modern consumer needs, they developed sugar-free Nama Chocolate and 85%+ high-concentration estate chocolates—free of vegetable oils and preservatives—emphasizing the nutritional benefits of natural cocoa polyphenols.

Competition Chronicles: Understanding Green Bean Characteristics is a Roaster’s Prerequisite

As the brand’s Coffee Director, Wei Ming-chih viewed his participation in the “Coffee Boom Boom Boom” competition as a profound journey of learning.

Q: What was the key to your outstanding performance in this competition? Wei Ming-chih: “The key lies in understanding the characteristics of the green coffee beans and maintaining stability during the roasting process. Every bean has its own flavor potential. A roaster must use experience and judgment to control the rhythm and details, finding the best way to showcase its unique character.”

Q: How did you prepare for this challenge? Wei Ming-chih: “I focused on familiarizing myself with the bean’s properties and adjusting the roasting curves. Through repeated trial roasts and cupping, I observed the subtle effects of different roasting methods on flavor. To me, judgment and stability during the process are the ultimate tests for a roaster.”

Artisan’s Advice: Guidance for Beginners and Future Competitors

Driven by a passion for the roasting industry, Mr. Wei offered specific advice for the next generation:

For Beginners: Understanding the causes of roasting defects is the most important introductory lesson. Only with a solid foundation can you further explore flavor profiles.
For Future Competitors: There is no absolute standard answer in roasting. Maintain an open mind, accumulate experience through trial roasts and cupping, and learn different perspectives from fellow competitors.
Core Qualities: To be a successful roaster, the most important traits are a humble attitude and an experimental spirit.

Future Vision: Promoting Taiwan’s Specialty Coffee and Chocolate Culture

Looking ahead, E’Z Chocolat will continue to refine its quality and plans to collaborate with more ingredients and brands. Mr. Wei hopes that platforms like “Coffee Boom Boom Boom” will continue to allow roasters to share expertise and technology, collectively pushing Taiwan’s specialty coffee onto the international stage.

【Brand Information】

Artisan: Wei Ming-chih
Brand: E’Z Chocolat (Under E-Z CHOCOLAT / Yi Pin)
Facebook： EZCHOCOLAT
Instagram： ezchocolat