【職人專訪】饕選咖啡 李林泓：以科學精準定義感官，傳承精品咖啡的世界標準

在精品咖啡的世界裡，有人憑直覺，有人靠經驗，而「饕選咖啡（Taster’s Coffee）」則選擇了一條最嚴謹的路：用科學定義感官。本次「咖啡烘烘烘 Coffee Boom Boom Boom WRL」邀請到李林泓烘豆師，分享他如何在這個具備深厚學術背景與國際權威度的團隊中，透過團隊協作與細微觀察，交出最具品質保證的烘焙成果。

｜品牌故事：學術界轉向精品咖啡的職人歷程

饕選咖啡（Taster’s Coffee）的品牌故事源於創辦人胡元正（Jake Hu）從學術界轉向精品咖啡界的傳奇歷程。胡元正擁有植物病理學與生物科學的背景，當初為了支持優秀醫師妻子的學業與夢想，毅然放棄攻讀中的博士學位隨行前往美國。在美國期間，取得美國精品咖啡協會的專業認證，從此開啟了國際咖啡大師之路。

在內湖營業 12 年後，饕選咖啡於 2025 年啟動了新廠的搬遷與裝修工程，持續擴充產能並導入更完善的生產與篩選設備。從一位植物病理學者到定義精品咖啡「世界標準」的權威，饕選咖啡的故事是一段將專業知識轉化為感官教育與極致風味的職人旅程。

｜品牌定位：科學烘焙與極致感官的交會

品牌的核心競爭力建立在科學化的烘焙與研究上，胡元正將化學反應（如梅納反應、焦糖化反應）與熱傳學觀念應用於咖啡烘焙，強調以科學數據來穩定品質。他憑藉深厚的專業實力，擔任各大比賽的主審，並長期為知名世界大廠擔任顧問與尋豆師。

  • 核心價值： 以科學定義風味，以感官建立共識，以技術追求極致，以人文關懷產業。由老饕為生活老饕挑選、烘焙的咖啡。
  • 獨家創新： 除了透過國際競標與莊園深度合作獲取獨家批次，更研發出包含甜度、瑕疵、酸質與觸覺的「烘焙感官套組」作為業界溝通基石，並將獨家的「JH 後製法」導入產品中，展現極高的辨識度。

｜賽事紀實：團隊協作與精準觀察的實踐

對於李林泓烘豆師而言，參與本次「咖啡烘烘烘」賽事，是日常烘焙經驗與團隊默契的綜合體現。

Q：您是如何準備這次比賽的？ 李林泓：「首先先了解比賽的生豆後，我便與團隊開始討論烘焙的方向。我們藉由平時烘焙經驗的累積，根據該生豆的含水率、密度與豆徑，擬定烘焙曲線ABC段的設計目標並進行杯測，最後從中選定適合此次咖啡豆的ABC 段落組合，挑選出最理想的批次寄送。」

Q：在比賽中脫穎而出的關鍵是什麼？ 李林泓：「我覺得關鍵在於**『細心和觀察』**。然後是根據觀察後的詳盡推論。烘焙不是孤軍奮戰，透過與團隊根據烘焙理論架構的互相討論並擬定明確目標，才能在變動的參數中抓出最穩定的風味表現。」

｜職人建議：給烘焙新手的進修指南

李林泓烘豆師對於熱愛烘焙的後進，給予了非常紮實的建議：

  • 理論與實務並進： 好好了解你已經學到的烘焙知識，並認真透過書籍或課程認識生豆。有了基礎後，更要實際去烘焙、去交流。
  • 不要害怕錯誤： 建議選手多多練習和嘗試，不要害怕犯錯，但在每一次練習時都要具備清楚的「想法」和「方向」。
  • 保持初心： 成功的烘豆師必須掌握烘焙基礎理論，並永遠保持一顆持續學習的心態。

｜展望未來：深耕台灣，佈局全球

展望未來，饕選咖啡計畫深耕台灣並拓展海外市場，持續進行新產品研發、包裝技術演進與感官工具的標準化專利申請。

「以極致的感官技術要求及產地端的實務銜接，持續引領精品咖啡產業的標準。」這是李林泓烘豆師與饕選團隊對未來的期許，也將持續為「老饕」們帶來極致的咖啡體驗。

【品牌資訊】

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【Artisan Interview】Taster’s Coffee, Lee Lin-hung: Defining Sensory Perception with Scientific Precision, Inheriting the World Standard of Specialty Coffee

In the world of specialty coffee, some rely on intuition while others lean on experience. Taster’s Coffee, however, chooses the most rigorous path: defining sensory perception through science. For this edition of “Coffee Boom Boom Boom WRL,” we invited roaster Lee Lin-hung to share how he delivers quality-guaranteed results through teamwork and meticulous observation within a team renowned for its deep academic background and international authority.

｜Brand Story: An Artisan’s Journey from Academia to Specialty Coffee

The story of Taster’s Coffee originates from founder Jake Hu’s legendary transition from academia to the specialty coffee industry. With a background in plant pathology and biological sciences, Jake resolutely set aside his doctoral studies to accompany his talented physician wife to the United States to support her education and dreams. During his time in the U.S., he obtained professional certification from the Specialty Coffee Association (SCA), embarking on his journey as an international coffee master.

After 12 years of operation in Neihu, Taster’s Coffee launched a relocation and renovation project for a new facility in 2025, continuing to expand production capacity and introducing more advanced production and screening equipment. From a plant pathologist to an authority defining the “World Standard” of specialty coffee, the story of Taster’s Coffee is an artisanal journey of transforming professional knowledge into sensory education and ultimate flavors.

｜Brand Positioning: The Intersection of Scientific Roasting and Ultimate Senses

The brand’s core competitiveness is built on scientific roasting and research. Jake Hu applies chemical reactions (such as the Maillard reaction and caramelization) and heat transfer concepts to coffee roasting, emphasizing scientific data to stabilize quality. Leveraging his profound professional expertise, he serves as a head judge for major competitions and acts as a long-term consultant and green bean buyer for renowned international corporations.

  • Core Values: Defining flavor through science, establishing consensus through sensory perception, pursuing perfection through technology, and caring for the industry through humanity. Coffee selected and roasted by connoisseurs for fellow connoisseurs.
  • Exclusive Innovation: Beyond obtaining exclusive lots through international bidding and deep cooperation with estates, the brand has developed a “Roasting Sensory Kit”—covering sweetness, defects, acidity, and tactile sensations—to serve as a cornerstone for industry communication. Furthermore, the innovative “JH Processing Method” has been introduced to products, offering high recognizability and competitiveness.

｜Competition Chronicles: Teamwork and the Practice of Precise Observation

For roaster Lee Lin-hung, participating in the “Coffee Boom Boom Boom” competition is a synthesis of daily roasting experience and team chemistry.

Q: How did you prepare for this competition? Lee Lin-hung: “After understanding the competition’s green beans, I immediately discussed the roasting direction with the team. Based on our daily accumulated experience and the bean’s specific moisture content, density, and size, we drafted design targets for the A, B, and C segments of the roasting curve. After cupping, we selected the ideal combination of ABC segments and chose the most perfect batch to submit.”

Q: What was the key to standing out in the competition? Lee Lin-hung: “I believe the key was ‘meticulousness and observation,’ followed by detailed inference based on those observations. Roasting is not a solitary battle. By discussing within a theoretical framework and setting clear goals with the team, we were able to capture the most stable flavor performance amidst fluctuating parameters.”

｜Artisan’s Advice: A Guide for Aspiring Roasters

Lee Lin-hung offers solid advice for those passionate about the craft:

  • Theory Meets Practice: Fully understand the roasting knowledge you have acquired and study green beans seriously through books or courses. Once you have a foundation, engage in actual roasting and exchange ideas with others.
  • Do Not Fear Mistakes: I suggest practitioners practice and experiment frequently. Don’t be afraid to make mistakes, but ensure every practice session has a clear “idea” and “direction.”
  • Maintain a Beginner’s Mind: A successful roaster must master basic roasting theory and always maintain a mindset of continuous learning.

｜Future Outlook: Deepening Roots in Taiwan, Positioning Globally

Looking ahead, Taster’s Coffee plans to deepen its roots in Taiwan while expanding into overseas markets, continuing R&D on new products, evolving packaging technology, and applying for standardized sensory tool patents.

“Meeting the standards of the specialty coffee industry through ultimate sensory technology requirements and practical integration with origins.” This is the expectation of Lee Lin-hung and the Taster’s team for the future, as they continue to bring the ultimate coffee experience to fellow “connoisseurs.”

【Brand Information】

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