good afternoon judges I'm Sheri from Taiwan it's my pleasure to be

here at this map at this Melbourne today I'm using beans from Cinco
Farm single variety with a single roasting profile in addition to the
growing environment and uniprocessing Method through my Brewing I
will prepare the coffee that would tantalize your taste buds which is
filled with complexity and richness now I'm presenting a coffee with
different rice sizes and temperatures to create different flavor
highlights first of all I have used different rice sizes to produce an
impressive and well balanced coffee and this is my information card
thank you thank you thank you as you can see I have used 75 beans
with the particle pick size of 1000 microns this section with ages will
slow down a process enter a wall therefore increase soft dedicated
Citrus acidity and 25 with 800 microns this section has flatter surface
which will increase fulfilling tropical free tea sweetness from hot to cold
there will be Exquisite and complex change in this coffee as amazing
after Perfect Blend and second part is the temperature there are two
keys the temperature of the water and the temperature of the coffee
bed there are four steps in the extraction and you can also refer here
first port 70 degrees Celsius with 75 PPM in initial step I used lower
temperature to allow the dissipation of complex Aroma together with
malic acid which brings brightness acidity and second Port 95 degrees
with 90 PPM with the higher temperature and higher PPM I can extract
more 1000 Micron dissolvables more efficiently and 800 Micron size
dissolvables persisting of organic acid and sugar are also extracted it
will bring richness in flavor and at the same time a delivo aromatic
Sweetness in aftertaste the third and fourth point the stem
temperature and PPM the coffee is more complete with smooth body
and evidence Fitness is everything's okay okay for the brain dripper I
have chosen this flat bottom one this is made of polycarbonate which is
poor heat conductor to preserve the core temperature in it the
temperature of the coffee bed is raised sharply from 35 degrees to 70
degrees with this high temperature the extraction of the acidity and
sweetness is more efficient making this coffee more balanced well let
the journey begin for today's coffee I use 14 grams and input 200 grams
of water the ratio is 1 to 14. 50 grams of water will be added every 30
seconds a total of four times I used light roasting profile to mix the
aroma and flavor more sophisticated and brings out fruity sweetness
our coffee is natural Geisha from Finca mikava of Colombia which is
located at 2 000 meters above sea level the coffee cherries undergo
carbon emaseration process with a special strain of yeast at lower
temperature and freak slow drain with frequent agitation it will bring
staticy flavor and a clink up now let's talk about the coffee description
please flip a card and don't be rushed to take notes follow me and
experience this wonderful Journey with my coffee in the aroma first
you will experience orange blossom hibiscus Peach Orange pineapple
and butter candy judges when assessing the aroma please bring the
server close to you and you will smile more thank you enjoy go closer
enjoy go closer thank you hi help yourself thank you may I for the flavor
from hot to cold you can experience tropical fruit notes like fresh
pineapple passion fruit and stone fruit notes like sweet peach and
apricot and we also have ripe orange and cranberry but when the
coffee becomes warm and cold cranberry Will turns to a soft Berry
coated in chocolate hmm for the aftertaste we can experience Peach
apricot orange but when the coffee becomes warm and cold we can
also experience a soft berries coated in chocolate okay the acidity is
medium Plus because of the 1000 Micron particles can bring South
lactic acid pineapple orange which turns to apricot when coffee
becomes warm and when it cools down the body is medium in weight
smooth round and juicy body when the coffee becomes warm and
when it cools down and because we have complexity flavor various
Venus and juicy body we can experience the harmonious flavor in
Balance just like a cup of fresh juice that you want to finish in a cup
foreign the flavor and aftertaste please use your copying spoon as for
acidity Body and Balance please drink directly from the cup from Farm
to you everyone has put in effort on all levels we all love coffee that's
why we are here today coffee is not complicated but friends we can
create Endless Possibilities together I'm already in love with this coffee
and I hope you're well too thank you enjoy thank you I hope you like it
it's really sweet thank you it's my pleasure to serve you and thank you
for your time I'm Sherry from Taiwan time [Applause]