我的 2025 夏天，從一場火熱的比賽揭開序幕：世界 Cezve/Ibrik 咖啡大賽！🔥
非常榮幸、也非常興奮能擔任這次比賽的評審。雖然我對 Cezve/Ibrik 的經驗不多，但在兩天的校正訓練中，來自 主審的知識分享，以及 Calibration Barista 無私的教學，讓我在短時間內更深入理解這項充滿傳統與歷史的咖啡沖煮方式。
過程中也品嚐到了許多優秀的 Cezve/Ibrik 咖啡，讓我深受感動。這是一段非常珍貴的體驗，也很感謝一起評審的夥伴們，一同學習、共同前進。
這個夏天很熱，而我的咖啡熱情，會讓這股熱度繼續延燒下去。☀️
My summer of 2025 kicked off with a fiery start — the World Cezve/Ibrik Championship! 🔥
It was such an honor — and incredibly exciting — to serve as a judge for this competition. Although I didn’t have much prior experience with cezve/ibrik, the two days of calibration helped tremendously. I’m grateful for the knowledge shared by the HJ @trentrollings@aleksandrtsibaev and the generous guidance from the Calibration Barista @i.bilousovv , which allowed me to quickly understand this brewing method, so rich in tradition and history.
Along the way, I had the chance to taste many outstanding cezve/ibrik coffees — each one a rare and memorable experience. It was a truly valuable journey, and I’m thankful to my fellow judges @bieker_coffee@dceydaokay@bicerincoffeelab@minnienie for learning and growing together.
This summer is hot, and my passion for coffee will keep the heat going strong. ☀️
Appreciate the pics! 📸 @bieker_coffee@annaices@bicerincoffeelab@SCA
#WCIC #WCE #coffeejourney #肥的咖啡奇幻旅程 #proudtobeapartner
第二次擔任 WBrC 評審，依然高壓、充滿學習，也認識了很多熱愛咖啡的朋友！
Second time judging at WBrC — still intense, still full of learning, and met so many coffee-loving friends!
#coffeepeoplehavetobesexy
#肥的奇幻咖啡旅程
世界沖煮賽評審初體驗
其實在準備評審的過程中，工作上的事務與生活的時間安排，讓我真的分身乏術來準備，但幸運的是我有許多前輩與好友的幫助與支持，讓我能順利的通過！也很感激許多夥伴的打氣與應援，我才有自信與勇氣接受挑戰💪👍
這短短的幾天真的有很多學習，評分表的落分與英文評語撰寫的用字與表達、風味與文化上差異、選手回饋技巧等等⋯，真的是收穫爆炸！很感謝評審團隊大家一起努力並教導我們😘 會繼續努力成長的！
Thanks to my awesome team @laura_coffee_k@noorliana.jeman@dettrichisout for covering things at work, so I could judge stress-free! I‘ll keep pushing forward!
Thank you 📸 by @jlbrewing@mujochen@ely3aup3
#肥的咖啡奇幻旅程
#coffeejourney
我真的沒有想到 Justin Bieber 的後勁會這麼強。
從昨天表演結束，到今天 YouTube 下架之前，我大概已經重播(聽）了至少8次吧。
也要默默感謝我的「贊助商」讓我有 YouTube Premium，才能這樣一直循環播放（笑）。
真的沒想到這場表演帶給我的震撼會這麼深。
看到網路上有人說他收了很多錢、表演佈景等等卻很簡單，拜託！專業也是要計算的好嗎😤
每一個橋段、每一個畫面，其實都是精心設計過的。那種構圖、節奏，搭配音樂的流動，真的很完整、很有力量。
這也讓我想到幾年前在台灣看 Mr.Children 現場演出的時候，那種每一個畫面都被精準安排的震撼感——音樂不只是聽覺，而是整體的視覺與情緒體驗。
現在的我，好像還有點走不出來。
透過 YouTube 的鏡頭去看，反而是一種很不一樣的享受——你會更清楚看到整個製作團隊的功力。
我記得 2025 年去 Coachella 現場的時候，那種臨場感是被人群和音場包圍的震撼；
但回到線上直播，你又會驚嘆：哇，這整個 execution 真的太強了。
回到正題，其實我很難用言語去形容我對 Justin Bieber 的感受。
只是單純很想把這些照片收藏下來，也留一點自己的心情在這裡。
這些畫面真的太美了。
謝謝 Bieberchella，謝謝攝影師，把這一切變成可以被記住的瞬間。
我只是轉貼，希望把這份感動留在我的 IG。
如果有任何侵權的地方，也請再告知我 🙏
Anyway，看到這裡代表你已經看完我的滿滿廢話了，謝謝你！
下週還有一次感動的機會，一起吧 🖤
——
I honestly don’t know how to fully describe how I feel about Justin Bieber.
I just wanted to save these photos and leave a piece of my feelings here.
These visuals are just too beautiful.
Thank you Bieberchella, and thank you to the photographers for capturing moments worth remembering.
This is just a repost—I simply want to keep this feeling on my IG.
If there are any copyright concerns, please let me know 🙏
Anyway, if you’ve made it this far, thanks for reading all my rambling 😂
There’s another chance to feel this again next week—let’s go together 🖤
cr: cactus.kish
第一次遇見 @acousticcoffee Dale Harris，是在首爾他奪下 WBC 冠軍的那一年。那天，他細膩的展演與極度流暢的 workflow 直接震懾了我，就算有許多我聽不懂的專業術語，我仍全然沉浸其中，也是在那一刻成了他的粉絲。
第二次相遇，是在 London Coffee Festival，他開了一家 pop-up 店，把不同風味與口感的食材拆解再組合成冰淇淋，用這種方式傳遞咖啡的差異。那天我還意外發現，我和他女兒同名 😂。
第三次，是我飛到上海 Roastery 參加他的 Master Class。那天，我知道了他冠軍的秘密——練習、練習、再練習。他分享在首爾奪冠的那場展演，正是他練習的第 100 次。這份毅力與專注，讓我敬佩到不行。從那之後，我在指導選手時，也常用他的故事來鼓勵他們。
中間幾次在咖啡展上遠遠看見他，但因為粉絲魂太強，總是害羞不敢上前。
今年，在 WOC Geneva 我們又相遇了！這次，他帶著自己的新品牌與大家分享，還非常貼心地送了我他的咖啡。我一直捨不得打開，直到這週在格姐家才正式開喝。
謝謝 Dale，也謝謝他一直挑戰自己，成為我學習的榜樣。祝你的新品牌，一切順利！
⸻
The first time I met @acousticcoffee Dale Harris was the year he won the WBC in Seoul. His precise performance and incredibly smooth workflow completely blew me away. Even though I didn’t understand many of the technical terms, I was fully immersed in the moment—and right then, I became his fan.
The second time was at the London Coffee Festival, where he ran a pop-up shop deconstructing flavors and textures, then recombining them into ice cream to express the diversity of coffee. That day, I also found out—by surprise—that I share the same name as his daughter 😂.
The third time was when I flew to the Starbucks Shanghai Roastery for his Master Class. That’s when I learned his secret to winning—practice, practice, and more practice. He shared that his WBC performance in Seoul was the 100th run-through of his routine. That level of dedication and focus left me in awe. Since then, I’ve often used his story to inspire my own competitors.
There were also a few times I spotted him from afar at coffee events, but my inner fangirl was too shy to say hi.
This year, we met again at WOC Geneva! He brought his new brand to share with everyone and was kind enough to gift me his coffee. I couldn’t bear to open it until this week at Agnes’s place.
Thank you, Dale, and thank you for always challenging yourself, becoming such an inspiring role model for me. Wishing your new brand all the success!
#肥的咖啡奇幻旅程
#粉絲日常
#coffeepeoplehavetobesexy
蘇門答臘對我來說，真的是一個很難用言語形容的神奇地方。
在某種命運的安排下，我第三次來到這片土地——星巴克長年深耕的咖啡產區。
每次踏上這裡，都有一種熟悉又陌生的感覺。熟悉，是因為這片土地對咖啡的熱情與真誠；陌生，是因為每一次來，都會看到它又更進步了一點、成長了一些。而這也讓我更堅信，我們所做的每一件事、每一包賣出去的咖啡，都真真實實地在幫助農民們的生活。
還記得上次來的時候，Matt 不辭辛勞地把一包蘇門答臘咖啡，親手送到農民手中。這個畫面一直深深刻在我腦海裡，每次在分享蘇門答臘的故事時，我總會不自覺想起它。也許，這就是蘇門答臘之所以是「奇蹟咖啡」的原因吧。
真的很感激能再次回到這裡。雖然這趟旅程爆炸忙，行程把我壓到…壓到…壓到…WTF（笑）
但每次見到我們的農藝師、Country Manager，還有來自西雅圖的咖啡專家，總能讓我在高壓中獲得一種神奇的充電感。瞬間回血，瞬間又覺得，一切都值得。
謝謝你，Miracle Coffee 的蘇門答臘。等我，我還會回來的！
Sumatra has always been such a magical place for me—something words can hardly describe.
And somehow, for the third time, I found myself back in this land where Starbucks has been deeply rooted for years.
Every visit feels both familiar and new. Familiar because of the passion and warmth that lives here; new because I can see the growth and progress each time. It’s a reminder that every bag of coffee we share with the world truly makes a difference in the lives of our farmers.
I still remember last time, when Matt went out of his way to personally deliver a bag of Sumatra coffee to the farmers—it’s a story I always think of when talking about this place. Maybe that’s why this origin is called Miracle Coffee.
I’m incredibly grateful to be back.
Yes, the schedule is absolutely insane—I’m talking crushed, exhausted, overwhelmed, WTF—but meeting our agronomists, Country Manager, and the coffee experts from Seattle always gives me a surge of energy. Like getting recharged in the middle of chaos.
Thank you, Sumatra—the land of Miracle Coffee.
Can’t wait for the next time we meet.
#coffeejourney
#肥的奇幻咖啡旅程
#proudtobeapart
#延遲發文🤫
