02/05/2026
活動〉2026美國咖啡沖煮賽全國亞軍Ashlynne Wike客座沖煮｜Bar Takeover by 2026 US Brewers Cup Runner-up Ashlynne Wike
（for English please scroll down）
作為台灣第一個引進美國加州柏克萊知名淺焙咖啡品牌Hydrangea Coffee Roasters的店家，我們非常榮幸邀請到Hydrangea團隊烘豆師、也是前陣子剛拿到美國咖啡沖煮賽全國亞軍的Ashlynne Wike蒞臨本所擔任客座沖煮咖啡師。
「我意識到我對咖啡的控制力遠比我想像的要少。我學到必須去理解那些我無法控制的事物，才能用身為沖煮師所能控制的部分，來形塑這杯咖啡。」— Ashlynne Wike
在今年的賽事中，Ashlynne打破常規，以「我們無法完全控制咖啡」為核心理念，帶來一場令人驚豔的展演。他深知咖啡的風味很大程度來自於產地和處理法，因此他將心力放在「順應」與「引導」。
透過巧妙的拼配三支極具特色的咖啡豆——包括在150公尺極低海拔栽種的加州Laurina，以及兩支分別經歷不同特殊發酵處理的巴拿馬瑰夏，擷取三支豆子各別強調的特殊風味複雜度、明亮動態的果酸、奔放花香和糖果般的甜感，再透過精準的沖煮策略（動態水溫、水質配比），完美勾勒出從熱到冷、層次分明的花香與鮮果甜感。
機會難得，千萬別錯過這次與全美亞軍面對面交流的機會！
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時間
time ◢
2026.05.05 [tue] 13:00~16:00
注意事項 notes：
Φ 客座咖啡師沖煮期間僅供應手沖咖啡，恕不供應其他咖啡品項或非咖啡類飲品。
During the bar takeover, only pour over coffee will be available. Other coffee items and non-coffee beverages will not be served.
Φ 14:00起開放點購所內食物品項。
Starting at 2pm, all food items will be available for order.
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豆單
bar takeover menu ◢
Φ 2026 USBrC 2nd Place Blend 亞軍賽豆
° 60% 巴拿馬努果莊園厭氧日曬瑰夏
Gesha, Lot 890 Anaerobic Natural, Finca Nuguo, Panama
° 35% 巴拿馬Lost Origin酵母水洗瑰夏
Gesha, Lot 202 Depulped, Lost Origin, Panama
° 5% 美國加州Frinj莊園酵母水洗尖身波旁
Laurina, Yeast Washed, Frinj, California
Φ 衣索比亞Tagel Alemayehu水洗地方種
Landrace, Washed, Tagel Alemayehu, Ethiopia
Φ 厄瓜多風車莊園厭氧水洗瑰夏
Gesha, Lot 2 Anaerobic Washed, La Noria, Ecuador
Φ 巴拿馬蕾莉達莊園水洗瑰夏
Gesha, Washed, Lerida Estate, Panama
Φ 巴拿馬詹森莊園水洗瑰夏
Gesha, Lot 1003 Washed, Kai Janson, Panama
Φ 巴拿馬努果莊園水洗瑰夏
Gesha, Lot 910 Washed, Finca Nuguo, Panama
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As the first café in Taiwan to introduce Hydrangea Coffee Roasters, the renowned light-roast specialty coffee roaster from Berkeley, California, we’re thrilled to welcome Hydrangea team roaster—and recent U.S. Brewers Cup runner-up—Ashlynne Wike as a guest brewer at JSYGS.
"I realized I had less control over coffee than I thought I had. And I learned I had to understand what I could not control to shape the cup with what I could control as a brewer."— Ashlynne Wike
In this year’s competition, Ashlynne centered her presentation around a simple idea: we cannot fully control coffee.
Recognizing that much of a coffee’s character is shaped by origin and processing, her approach shifted toward working with—and gently guiding—the coffee, rather than trying to impose control.
By thoughtfully blending three highly distinctive coffees—including a California-grown Laurina cultivated at an unusually low altitude of 150 meters, alongside two Panama Geishas processed with different controlled fermentation methods—Ashlynne brought forward each coffee’s defining qualities: layered complexity, vibrant and dynamic acidity, expressive florals, and candied sweetness. Through a precise brewing approach—featuring dynamic temperature control and carefully composed water chemistry—the cup reveals a clear progression of floral aromatics and juicy fruit sweetness from hot to cool.
This is a rare opportunity—don’t miss the chance to meet and engage with the U.S. national runner-up in person!
