【職人專訪】妳願咖啡 呂一美：在感官與熱傳導之間，追尋「妳所願」的咖啡風景
在咖啡的世界裡，有時「新手」的視角反而最能體現出對基礎與感官的純粹追求。本次「咖啡烘烘烘 Coffee Boom Boom Boom WRL」邀請到了 Thee One Coffee Venue 妳願咖啡 的 呂一美 老師。作為一名烘豆資歷僅半年的選手，她帶著品牌小幫手的身份與學習者的謙誠，分享了她在烘焙之路上如何透過感官與理論的結合，構築出理想的咖啡風景。
品牌故事：妳所願的咖啡風景
「妳願咖啡」創立於 2023 年，由 TISCA 烘豆賽第四名得主莊宜勳老師所創辦。品牌名稱結合古英文 Thee（妳）與 One（願），寄託了「妳所願的咖啡風景」之深意。
身為專業烘豆團隊的一員，一美老師分享道，品牌的核心理念是**「好咖啡始於好的生豆」**。妳願咖啡以嚴謹的選豆為基礎，不論是追求香醇的直火烘焙，還是展現純淨度的電熱烘焙，都力求質地、酸甜與風味的清晰度。為了讓消費者能時常更換口味、享受多樣化風情，品牌更貼心推出 1/4 磅小包裝，讓品味咖啡成為一種輕巧無負擔的享受。
參賽紀實：從井井講義出發的物理實踐
儘管烘豆經驗僅半年、參加賽事尚不多，但一美老師在本次比賽中展現了極其紮實的邏輯分析能力。
Q：這次比賽您是如何準備與調整烘焙策略的？ 呂一美：「因為經驗尚淺，我非常仰賴創辦人莊宜勳老師的指導與『井井烘豆課講義』的物理篇。以肯亞 AA 為例，這款豆子顆粒大、密度高，均勻度較難掌握，加上含水率低不利於熱傳導，因此我設定烘焙節奏不宜過快。」
針對風味的層次，她也提出了具體的技術觀察：「肯亞的發酵程度普遍較高，因此在 B 段（梅納反應期）我會稍微加快，以獲取乾淨度與小分子風味；至於 C 段（發展期）的升溫與時間，則完全仰賴杯測感官來進行微調。」
職人建議：感官是烘焙最重要的指南針
雖然一美老師謙稱自己還是新手，但她對於「成功烘豆師」的特質卻有著極其深刻的見解。
- 感官能力是核心： 「因為愛喝咖啡多年，好壞喝得出來。目前學習烘豆，都是以杯測感官回饋來做為烘焙調整的唯一基準。」
- 給新手的方向： 保持學習的心，並勇於嘗試。她建議選手可以多參考專業的物理講義（如井井講義），將理論轉化為實際的操作邏輯。
未來展望：透過賽事持續精進
對於品牌，一美老師謙遜地表示自己是以小幫手的角色在協助創辦人實踐願景；而對於個人，她則抱持著積極的進取心：「未來只要有時間，我會多參加咖啡烘烘烘的賽事來訓練自己。」
在「妳願咖啡」，烘焙不只是一項技術，更是一場感官與數據不斷對話的旅程。一美老師的參賽經歷證明了：只要有正確的指導框架與敏銳的感官，即使是新手，也能在烘豆機前轉譯出動人的風味語言。
【品牌資訊】
- 選手姓名： 呂一美
- 品牌名稱： Thee One Coffee Venue / 妳願咖啡
- 品牌核心： 好咖啡始於好的生豆，提供 1/4 磅精緻包裝服務。
【Artisan Interview】Lu Yi-mei of Thee One Coffee Venue: Seeking the “Coffee Landscape of Your Dreams” Between Sensory Perception and Heat Transfer
In the world of coffee, sometimes a “novice” perspective most purely reflects the pursuit of fundamentals and sensory excellence. For this edition of “Coffee Boom Boom Boom WRL,” we invited Lu Yi-mei from Thee One Coffee Venue. As a competitor with only six months of roasting experience, she shares her journey—combining the humility of a learner with the role of a brand assistant—on how she constructs an ideal coffee landscape through the fusion of sensory perception and theory.
Brand Story: The Coffee Landscape of Your Dreams
“Thee One Coffee Venue” was founded in 2023 by Mr. Chuang Yi-hsun, the 4th-place winner of the TISCA Roasting Competition. The brand name combines the archaic English “Thee” and “One” (resembling the Mandarin homophone for “Your Wish”), symbolizing “the coffee landscape you desire.”
As a member of a professional roasting team, Yi-mei shares that the brand’s core philosophy is: “Good coffee starts with good green beans.” Based on rigorous bean selection, Thee One Coffee Venue strives for clarity and uniqueness in texture, acidity, and flavor, whether through the mellow richness of direct-fire roasting or the purity of electric roasting. To allow consumers to explore diverse flavors frequently, the brand thoughtfully offers 1/4 lb small packaging, making the enjoyment of premium coffee light and effortless.
Competition Chronicles: Physics in Practice Inspired by the “Jing Jing Roasting Manual”
Despite having only six months of experience and a few competitions under her belt, Yi-mei demonstrated solid logical analysis in this event.
Q: How did you prepare and adjust your roasting strategy for this competition? Lu Yi-mei: “Because I am still gaining experience, I rely heavily on the guidance of our founder, Mr. Chuang Yi-hsun, and the physics section of the ‘Jing Jing Roasting Course Manual.’ Taking the Kenya AA as an example: these beans are large and dense, making uniform roasting difficult. Furthermore, the low moisture content is unfavorable for heat transfer, so I decided that the roasting pace should not be too fast.“
Regarding flavor layering, she offered specific technical observations: “Kenyan beans generally have a high degree of fermentation. Therefore, I slightly accelerated Phase B (Maillard reaction) to achieve cleanliness and preserve small-molecule flavors. As for Phase C (Development time and temperature rise), I relied entirely on cupping and sensory feedback to make real-time adjustments.”
Artisan’s Advice: Sensory Perception as the Compass of Roasting
Although Yi-mei modestly calls herself a novice, she has a profound understanding of the qualities required of a successful roaster.
- Sensory Ability as the Core: “Having loved drinking coffee for many years, I can distinguish the good from the bad. Currently, my roasting adjustments are based entirely on cupping and sensory feedback.”
- Direction for Beginners: Maintain a heart for learning and be brave enough to try. She suggests that competitors refer to professional physics manuals (such as the Jing Jing manual) to transform theory into practical operational logic.
Future Outlook: Continuous Refinement Through Competition
Regarding the brand, Yi-mei humbly states that she is assisting the founder in realizing his vision as an assistant. Personally, however, she remains highly proactive: “In the future, whenever I have time, I will participate more in ‘Coffee Boom Boom Boom’ events to train myself.”
At “Thee One Coffee Venue,” roasting is not just a technique—it is a continuous dialogue between senses and data. Yi-mei’s journey proves that with the right guidance framework and sharp sensory perception, even a novice can translate a moving flavor language through the roasting machine.