【職人專訪】Coffee Steady Cheers 陳冠穎：從社區出發，以「穩定」為名的咖啡修行

在競爭激烈的咖啡賽事中，有一種力量叫作「穩定」。2026 第二場「咖啡烘烘烘 Coffee Boom Boom Boom WRL」榮幸邀請到獲得第四名佳績的選手——陳冠穎。他帶著品牌 Coffee Steady Cheers 的精神，將這份對品質的堅持從社區巷弄帶上了競技舞台。

品牌故事：想喝咖啡時，就來「乾杯」吧！

Coffee Steady Cheers 的誕生，源於陳冠穎與在甜點店工作的另一半對理想生活的實踐。結合了兩人在產業的經歷，他們在社區裡經營起一間充滿生活感的空間。

「就像店名 Coffee Steady Cheers 一樣，我們希望營造一種輕鬆乾杯（Cheers）的氛圍。」冠穎老師分享道。這裡沒有華麗的裝潢，因為他們選擇將所有的心力與成本，投入在更純粹的事情上：生豆挑選、義式萃取、烘焙研究以及手沖技巧。這是一個與鄰里共好的空間，客人來這裡品飲沒負擔的咖啡，也一起分享專業的咖啡知識。

產品哲學：在多變與基本功之間取得平衡

在產品優勢上，Coffee Steady Cheers 展現了多元的包容性：

多樣化的豆單： 店內常態性提供不同品種與處理法的品項，讓客人有機會接觸到平時少見的風味。
靈活的烘焙手法： 冠穎會因應店內的萃取規劃，不定期調整烘焙手法，維持風味的豐富度。
踏穩基本功： 談到創新，冠穎有著獨到的見解：「創新不是我們最擅長的事，我們更希望把顧客服務、品管、出杯流程與持續進修這些『基本功』做到最好。」

賽事紀實：從盲測與失敗中找尋進步的曲線

在本次賽事中獲得第四名，對冠穎而言是累積與反思的結果。

Q：這次比賽您是如何準備的？ 陳冠穎：「烘焙完成後，我將樣品交給非常多業界的朋友進行『盲測』。我的策略是先徹底避開烘焙瑕疵，接著再思考如何提升風味強度與甜度，從大家的感官回饋中，對應修正自己的烘焙曲線。」

Q：在比賽中脫穎而出的關鍵是什麼？ 陳冠穎：「關鍵在於從前面幾次未晉級的經驗中，誠實地面對自己的不足，並思考如何具體改進。這是一個不斷自我檢視的過程。」

職人建議：勇敢嘗試，內化成自己的武器

陳冠穎曾是一名資歷豐富的拉花選手，他以過來人的經驗，給予未來想參賽的選手與新手最中肯的建議：

不要害怕「輸」： 大家都經歷過敗北，但不要因為對手厲害就失去自信。唯有勇於嘗試、大膽調整，才能在過程中找到自己的定位。
建立感官系統： 對於烘豆新手，老師建議先校正自己的感官，唯有感官系統精準了，才能在烘焙中抓到問題點。
成功的特質： 一個成功的烘豆師需要具備能吸收各種烘焙方式與新事物的胸懷，並將這些資訊內化成自己的武器。

未來展望：成為更全面的咖啡品牌

Coffee Steady Cheers 未來將更積極參與不同領域的咖啡競賽，透過賽事爭取名次，同時不斷檢討改進。冠穎也對未來的烘豆賽提出了一個充滿建設性的期待：「希望能有烘豆賽兼選手分享會，讓大家不只是看著公布的曲線猜測用意，而是能聽聽選手當下的烘焙策略與想法。」

這份追求進步、樂於交流的心，正是 Coffee Steady Cheers 能夠在社區與賽場中同時站穩腳步的核心動力。

【品牌資訊】

選手姓名： 陳冠穎
品牌名稱： Coffee Steady Cheers
Instagram： coffeesteadycheers

【Artisan Interview】Coffee Steady Cheers, Chen Kuan-Ying: A Coffee Journey Rooted in Community and Defined by “Stability”

In the fiercely competitive world of coffee competitions, there is a particular kind of strength known as “stability.” For the second round of the 2026 Coffee Boom Boom Boom WRL, we are honored to invite the 4th place finalist, Chen Kuan-Ying. Carrying the spirit of his brand, Coffee Steady Cheers, he has brought his dedication to quality from local neighborhood alleys onto the competitive stage.

Brand Story: When You Want Coffee, Let’s “Cheers!”

The birth of Coffee Steady Cheers stemmed from Chen Kuan-Ying and his partner—who works in the patisserie industry—putting their vision of an ideal life into practice. Combining their respective industry experiences, they established a community space filled with a sense of daily living.

“Just like the name Coffee Steady Cheers suggests, we wanted to create a relaxed atmosphere where people can simply say ‘Cheers,'” Kuan-Ying shares. There are no flamboyant decorations here because they choose to invest all their effort and resources into the essentials: green bean selection, espresso extraction, roasting research, and pour-over techniques. It is a space for mutual growth with the neighborhood, where customers can enjoy approachable coffee while sharing professional coffee knowledge.

Product Philosophy: Balancing Versatility with the Fundamentals

Coffee Steady Cheers demonstrates a diverse and inclusive approach to its products:

A Diverse Coffee Menu: The shop consistently offers various cultivars and processing methods, giving customers the chance to encounter flavors rarely seen elsewhere.
Flexible Roasting Approaches: Kuan-Ying periodically adjusts his roasting profiles based on the shop’s extraction plans to maintain a rich flavor profile.
Mastering the Basics: Regarding innovation, Kuan-Ying has a unique perspective: “Innovation isn’t necessarily our greatest strength; instead, we strive to excel at the ‘fundamentals’—customer service, quality control, brewing workflows, and continuous professional development.”

Competition Records: Finding the Curve of Progress through Blind Testing and Failure

Securing 4th place in this competition was the result of accumulation and reflection for Kuan-Ying.

Q: How did you prepare for this competition? Chen Kuan-Ying: “Once the roasting was complete, I sent samples to many friends in the industry for ‘blind tastings.’ My strategy was to first thoroughly eliminate roasting defects before focusing on how to enhance flavor intensity and sweetness. I then refined my roasting curves based on the sensory feedback I received.”

Q: What was the key to standing out in the competition? Chen Kuan-Ying: “The key was to honestly confront my shortcomings from previous unsuccessful attempts and think about how to specifically improve. It is a process of constant self-examination.”

Artisan Advice: Dare to Try and Internalize Knowledge as Your Weapon

As an experienced latte art competitor, Kuan-Ying offers sincere advice to future competitors and beginners based on his journey:

Do Not Fear “Losing”: Everyone experiences defeat, but do not lose confidence just because your opponents are skilled. Only by daring to try and making bold adjustments can you find your own positioning.
Build Your Sensory System: For roasting beginners, he suggests calibrating your senses first. Only when your sensory system is precise can you identify the root causes of problems during roasting.
Traits of Success: A successful roaster needs an open mind to absorb various roasting styles and new information, eventually internalizing that data into their own competitive edge.

Future Outlook: Becoming a More Comprehensive Coffee Brand

In the future, Coffee Steady Cheers will actively participate in various coffee competitions to strive for rankings while continuously reviewing and improving. Kuan-Ying also shared a constructive hope for future roasting competitions: “I hope to see roasting competitions combined with athlete sharing sessions. This way, instead of just guessing the intent behind a published curve, everyone can hear the roaster’s actual strategy and thoughts at that moment.”

This drive for progress and passion for exchange is the core momentum that allows Coffee Steady Cheers to stand firm in both the community and the arena.