濃郁卻柔順，結構扎實，酸質與甜感表現突出。

SUMO 是 Erik 於 2024 年為全國手沖賽所開發的沖煮參數。從風味輪廓的設計開始，他希望這杯咖啡能夠同時展現出醇厚度與高度彈性。我們在這個參數中特別著重於酸質與甜感的呈現，因為我們相信，正是這兩個特質，讓咖啡產業如此迷人。

此參數以較低的水溫 55°C 開始悶蒸，透過溫和的熱能讓咖啡結構緩慢開啟。接下來的兩次高溫注水，以更高效率地萃取甜感與主要風味；最後一次回到較低水溫的注水，則是為了避免過度萃取。

SUMO 建議搭配較粗的研磨設定，即使在風味結構強烈的情況下，依然能保有清楚的風味輪廓。特別適合具有莓果或熱帶水果調性的咖啡，例如肯亞，或是厭氧日曬處理的咖啡。

Bold yet soft, a well structured cup with highlight in acidity and sweetness.

Sumo is the recipe Erik developed back in 2024 for his national brewers cup. Starting from designing flavor profiles, Erik wanted his coffee to be bold yet flexible. We aimed to highlight acidity and sweetness in this recipe, as we believed the two characters were the ones to make this industry special. 

The recipe starts from a lower temperature of 55c, a more gentle heat to start the blooming. Then the two higher temperature pours are to extract out sweetness and flavors in a higher efficiency. Last pout we come back to a lower heat to avoid over extraction. 

This recipe is set to pair with a rather coarser grind size so you can enjoy flavor clarity even in this strong and bold structure. It works even better if you are brewing coffees that have berries or tropical fruits quality like Kenyan or anaerobic natural processed coffees.

以溫潤的口感，平衡風味、酸質與甜感。

正如其名，Harmony 是一套為了呈現平衡與和諧而設計的沖煮參數。我們將咖啡視為一個有生命的存在，並以「呼吸」作為這套配方的核心概念。

若以 10 秒吸氣、20 秒吐氣的節奏來呼吸，其實並不自然。同樣地，我們捨棄傳統 30 秒悶蒸的做法，改為每次注水間隔 15 秒，更貼近自然呼吸的節奏，讓咖啡能溫和地吸收水分，同時有效釋放二氧化碳。

較長的沖煮比例搭配較細的研磨設定，建立出平衡且穩定的結構；而較頻繁的注水節奏，則微微拉高水位，有助於萃取那些細緻、輕盈的風味成分。

此參數相當適合風味細膩的咖啡，例如藝伎與衣索比亞產區的咖啡。

Gentle touch of viscosity to harmonize flavor, acidity, and sweetness.

As its name suggests, Harmony is designed to create a balanced and harmonious cup. We developed this recipe by viewing coffee as a living being, with breathing as the core concept behind the approach.

It’s difficult to breathe comfortably with a rhythm of 10 seconds in and 20 seconds out. Instead of using a traditional 30-second bloom, we space every pour with a 15-second interval—a more natural breathing rhythm that allows the coffee to absorb water gently while releasing CO₂ efficiently.

A longer brew ratio paired with a finer grind setting creates a well-balanced structure, while the more frequent pouring pattern slightly builds water height, helping to fully extract the delicate, lighter compounds you enjoy.

This recipe works extremely well with delicate coffees such as Geishas and Ethiopians.

展現咖啡的活力，明亮且富有層次。

如果你偏好明亮酸質與充滿活力的表現，Vibrant 會是你的理想選擇。Erik 曾在台灣與芝加哥的比賽中使用這套參數，其特色為經典的三段式注水結構，搭配由高溫逐步降低的水溫設計。

這樣的配置能在前段最大化萃取，快速溶解風味與酸質；後段則以低溫注水降低萃取強度，避免苦澀與乾澀感，使整體呈現出鮮明、有層次的杯中輪廓。

Vibrant 幾乎適用於各類型的咖啡豆。

Expressing the vibrancy in coffee, layered and bright.

If you enjoy bright acidity and a lively cup profile, this recipe is for you. Erik used this recipe in competitions in both Taiwan and Chicago. It features a standard three-pour structure, paired with a temperature design that progresses from high to low.

This approach maximizes extraction in the early stage, efficiently dissolving flavors and acidity. The later low-temperature pour reduces extraction, helping to avoid bitterness and astringency, and results in a vibrant, energetic cup profile.

This recipe works very well with all types of coffee.

經典參數，呈現清晰且平衡的風味表現。

Transparent 是一套源自世界手沖冠軍 Tetsu Kasuya 經典 4:6 理論的沖煮配方。Erik 在 2018 年接受 Tetsu 指導後，開始運用 4:6 的概念，並在萃取後段逐步降低水溫，修正出這套參數。

多段注水的結構能有效提升整體萃取率，而較粗的研磨設定則有助於控制萃取速度。這兩者的搭配，使風味得以完整展現，同時保有高度的清晰感與透明度。

杯中表現多汁、明亮且乾淨，特別適合果香導向的咖啡。

Classic recipe for a balanced cup with high clairty.

This profile is a classic recipe derived from World Brewers Cup Champion Tetsu Kasuya’s well-known 4:6 method. After coaching with Tetsu in 2018, Erik began using the 4:6 approach while gradually lowering the water temperature during the later stages of extraction.

The multiple-pour structure efficiently increases extraction, while a coarser grind setting helps moderate the extraction rate. Together, these two elements reach a balance that reveals a complete flavor profile with clear, distinct transparency.

The cup is juicy, bright, and clean. This recipe is particularly well suited for fruit-forward coffees.