Page 44 - CTI94_EN

C

Liu Taiyang: 2024 World Coffee Roasting Champion
Roasting Profile

Single Origin Coffee
Indonesia Gayo Wih Ilang TP Wet Hulled
Input: 2.8kg
The moment of Inner Peace
Release time: 8:38
Agtron: 89
DTR: 11.4%

Champion’s Insight:
“Traditionally, Indonesian Mandheling tends to be roasted darker to empha-
size its rich, full-bodied flavor. However, considering the high TDS (Total Dis-
when winning an award
solved Solids) level in the local water,!which enhances the extraction and tends
to exaggerate even the subtlest, sometimes undesirable, defects, I ultimately de-
cided on a light roast for the Indonesia Mandheling.”

Blended Coffee
Indonesia Kintamani Natural :1.96kg (70%)
Malawi RFA AA Plus Pamwamba Washed: 0.56kg (20%)
Brazil Engenho Red Bourbon Natural: 0.28kg (10%)
Input: 2.8kg
Release time: 8:50
Agtron: 101
DTR: 7.5%

Champion’s Insight:
“When I first came across Malawian coffee, I was surprised to learn that
Malawi also produced coffee, which led me to seek advice from the knowledge-
able team at INGENUITY COFFEE. They shared detailed information about its
origin. The bean varieties included SL28 and Catimor, giving me a rough idea of
its flavor profile.
However, during the sample roasting and tasting process, I noticed that the
Malawian beans had a slightly aged taste, indicating that their proportion in the
blend should be kept in check. Moreover, the Brazilian beans were rather bland,
lacking distinctiveness. Consequently, I chose highly fermented natural Indonesian
coffee as the dominant note, adding complexity and depth to the blended coffee.
Traditionally, a blending ratio of 8:1:1 is commonly used in competitions,
but after numerous attempts, I found that this ratio didn’t quite deliver the ideal
flavor profile at medium to low temperatures. As a result, I increased the pro-
portion of washed Malawian coffee beans, leveraging their balanced acidity and
sweetness to refine and elevate the overall cup profile.”

44 45