Tim Wendelboe簡介

　　1998～進入Stockfleth's從事全職barista，開始他的咖啡之路，這年19歲。

　　1999～做到Stockfleth's的分店manager，並第一次參加Norwegian Barista Championship得到第五。

　　2000～拿到Norwegian Barista Championship亞軍，當年冠軍Robert Thoresen也是第一屆WBC的冠軍。這一年Tea & Coffee Trade Journal雜誌曾經介紹了Tim's barista suitcase(所有barista工具裝在一個007手提箱裏)。

　　2001～終於拿到挪威全國冠軍，並在WBC得到第二名。

　　2002～蟬聯挪威冠軍，也仍然拿到WBC亞軍。這一年Tim有本共同著作"Bønner I byn"，談的是咖啡文化。

　　2003～擔任丹麥及挪威的barista大賽評審，並擔任Eirik Sand Johnsen的訓練師(WBC季軍)。代表挪威贏得Norwegian Barista Championship(國際團隊比賽)。這年Tim也爲了研發Stockfleth's espresso blend，到挪威當地有百年曆史的Solberg & Hansen正式參與烘焙、配豆工作。

　　2004～挪威冠軍，並於號稱WBC史上最激烈的一屆賽事內，勝了Sammy Piccolo(Canada)跟Klaus Thomsen(Denmark)，終於一圓金把手之夢。這一年他也開始任職所有Stockfleth's八家店的co manager，負責咖啡品質。

　　2005、2006～贏得World Cup Tasters Championship冠軍。正式從Stockfleth's離職。從事教學、顧問，也開始籌畫他自己的事業。這年開始barista界的超級四大賽都邀請他擔任評審(除了WBC、WCC，還有World Coffee in Good Spirits Championship、World Latte Art Championship)，其他各國的賽事也爭相邀請他，他也參與各國選手培訓均能擠進WBC前20強，成績斐然。這二年他也在各重要媒體大量發表文章，分享他的心得。

　　2007～今年28歲，入行第十年。他將帶着他訓練的挪威冠軍Einar Kleppe Holthe赴日本參加WBC。而他自己的烘焙廠、咖啡店、咖啡學校也將在夏天正式開幕。

　　奧斯陸是個小地方，人口不到60萬，但卻是全球物價最貴的地方，更勝東京。在這樣的彈丸之地，不只咖啡業，我想各行各業的壓力都很大。當這篇1/2專訪登出之後，有些朋友說歐洲數百年的咖啡文化風氣就是他們最堅強的後盾，也有些朋友說人口少所以競爭少，分到的餅比較大，更有人說WBC這樣的比賽不代表什麼….每個人的解讀不同。

　　他習慣替自己訂定一個高標準，換句話說，他很難對現有的成就滿足，甚至不認爲那是成就。他似乎永遠知道自己需要什麼，要做甚麼，未來在哪裡，而不是走一步算一步。他很明白自己不是天縱英才，尤其在咖啡這一個接近工藝的產業裡，DNA沒辦法提供任何幫助，他除了自己要努力，還要多方接觸，多謙沖請益，要讓眼界更廣，纔有爲自己找到創造未來的可能。

　　不知道各位從Tim的身上看到了什麼?

　　我想我看到的是謙遜的氣度，堅定的企圖心，天助自助者。

　　Tim Wendelboe:以下簡稱Tim

　　baristaguildoftaiwan.org:以下簡稱BGT

　　BGT： What inspired you to be a leader in coffee industry both as a great barista and righ now a consultant with a coffee company?

　　站在這行業最頂尖有什麼感覺?尤其是目前你除了barista現職，也從事顧問的工作。

　　Tim： I have always known that I had to work my way up in society. I have never been a perfect student in school and I have always wanted to start my own business. I think that the reason why I have reached where I am today is because I have worked hard and set high goals for my self. My ambitions have never been to be a leader in the coffee industry, but to be as good as possible at what I do and to enjoy what I do. I take my job seriously and I am also very proud of what I do. I believe anyone can be something in this world if they try hard enough. It is only a matter ambitions.

　　一直以來我都瞭解，我必須努力前進在社會裡力爭上游。以前在學校時我就不是個好學生，總是希望能早點開創自己的事業。我認爲今天之所以能夠走到這一步，因爲我夠努力，而且我也習慣爲自己訂一個高標準的目標來追尋。成爲咖啡界的領導人物從來就不是我想要的，我只是儘可能地做好這份我所喜愛的工作。我很認真地看待我的工作，同時我也非常自豪這份工作。我認爲任何人只要夠努力，都可以成就一番事業，關鍵只是在有沒有心而已。

　　BGT： What advice and tips do you have for a Barista who just getting start ?

　　如果讓你對所有剛剛開始踏進這行的新人們一些忠告，你有什麼建議?

　　Tim： Be humble about your skills. Read all the literature you can find about coffee and share as much knowledge as you can with other baristas. It is by sharing and exchanging information that I have learned the most about coffee. Always taste the coffee you prepare. Without tasting the product it is impossible to know what you are doing right or wrong.

　　In the end it is the taste that matters. Knowledge is only a tool to find the great taste in coffee.

　　保持一個謙遜的心。所有相關咖啡的文獻與資料都值得閱讀，並且把你所知的與別的barista來分享，藉着分享心得、交換資訊的方式，都能讓我學到最多的咖啡事。經常品嚐檢視自己做的咖啡，不然你永遠不知道你做對了還是做錯。最後我要強調的，最重要的就是去品嚐，所有的知識只是幫你找出咖啡中好味道的工具而已。

　　BGT： You are a World Barista Champion and the World Cup tasters Competition champion, What kind of ability do you think a barista should have? And how to learn?

　　你不但是個世界吧檯冠軍，也是世界盃測冠軍，你認爲一個barista最首要具備的能力是什麼?怎麼來訓練?

　　Tim： I believe you need the ability to taste and smell. Unfortunately mother nature has not made us all good tasters. I am not a supertaster, but I do have a profound interest in food and drinks in general. This has helped me a lot in understanding what coffee really is all about, the taste. I also have a very humble approach when I taste coffee and other new things. It is by tasting a lot of coffee, food, cigars, and wine that I have gained experience both as a barista and a cup taster.

　　我相信，最重要的是味覺與嗅覺的基本功。遺憾的是大多數人都不是天生的杯測師，我也不是個超級盃測人，但是我對所有一般性的食物或飲料都有深刻濃厚的興趣，這些幫助我可以瞭解很多咖啡的味道。我也保持一貫謙遜的態度來杯測咖啡，甚至其他的新事物。藉着品嚐大量不同的咖啡、料理、雪茄和酒，從中獲得品嚐的經驗，都有助於我barista與杯測者的工作。

　　BGT： What is the most common mistake of barista when they making espresso at coffee bars?

　　你覺得在咖啡店裡，barista最常犯的錯誤是什麼?

　　Tim： They do not focus on all the factors that affects the brewing process. By this I mean things like, cleanliness, tamping, grinding adjustment, flushing the machine, etc, etc. Many baristas have a routine, but they rarely question their routine. This means that small details often are missed in the brewing process. By missing only one important detail the espresso can turn out to taste horrible. It is really hard to focus on quality when the line is getting longer on the other side of the counter, but if not every customer are treated as good as you would like to be treated yourself, then I do believe you are making a mistake.

　　通病是不夠專注，這包括衝煮過程中所有足以產生影響的元素，像是清潔、填壓、研磨調整、放水….等等。絕大多數的 barista有一套操作程序，但是卻很少對這個慣常的程序做檢討，這意味着在衝煮過程中會有些小細節經常被忽略，而偏偏一個小失誤就能讓 espresso變得難以下嚥。我也知道全程的專注是真的不容易的事情，尤其是櫃檯的另一邊等待的客人越來越多的時候，但是隻要你沒有對待客人沒有像對待你自己那麼講究的時候，我相信這時候錯誤立刻就要出現了。

　　BGT： Right now you create a roast factory do you think a good barista should know how to roast coffee? Or even to practice roasting? And what is your suggestion of barista to cooperate with roaster?

　　我們知道你現在正在籌備所謂的自烘店，你認爲一個好的barista應該去瞭解烘焙嗎?甚至是去學習烘焙工作?你覺得barista跟roaster之間如何配合?

　　Tim： I definitely believe that all baristas should have knowledge about roasting and how roasting affects the taste of the coffee. You can have one coffee and roast it in many different ways and get different results in the cup. I believe that all baristas should try to open a dialogue with a roaster and try to get at least the roasting date on the bags they buy along with other vital information. I also believe that roasters and baristas should taste more coffee together. This way the barista can help the roaster get better by giving feedback and the roaster will help the barista gain more knowledge. It is a win-win situation for all of us.

　　我絕對相信所有的barista都應該具備烘焙知識，去瞭解烘焙如何對咖啡風味造成了影響，相同的咖啡會因爲不同的烘焙方式，而造成不同的口感結果。我認爲所有barista要嘗試着與烘焙師對話並交換意見，最起碼知道袋子上烘焙日期的意義以及其他伴隨的重要資訊。我也覺得烘焙師跟barista必須一起同時杯測各種咖啡，藉由這樣意見回饋的方式，讓烘焙者更精準掌握衝煮需求，也讓barista 自己瞭解更多烘焙相關知識，這絕對是一個創造雙贏的方式，對大家都好。

　　BGT： Do you think Barista is just as a career， or barista maybe just a passing job?

　　你覺得barista該是個終身職志，抑或是一個騎驢找馬的過渡工作?

　　Tim： I am the living proof that it can definitely be a career. I started as a full time barista and worked my way up to become manager of 8 coffee shops before I quit my job at Stockfleth’s. Now I am opening a coffee school, a roastery and an espresso bar in Oslo. I believe it is always up to every person what they make of their job. But don’t believe everything will happen for you if you do a good job. Responsibility is never given to a person, it is taken by the person. So my advice to all is to take responsibility of your own future.

　　我就是一個活生生的例子，這絕對會是一份能當作終身職志的工作。我在Stockfleth’s從一個全職吧檯努力做起，在離職前，我已經負責八家咖啡店的經理事務。我目前正在奧斯陸籌辦一所咖啡學校、一間烘焙廠和一家咖啡店。我相信每個人可以決定他的工作應該是什麼樣子，但是千萬別以爲你做了好事，幸福會自動來敲門。責任不會落在人身上，而是靠人自攬，所以我相信，所有人都應該主動爲他的未來負責任。

　　BGT： If have the chance do you want to visit Taiwan and expand your business ?

　　如果有機會你會訪問臺灣嗎，甚至拓展你的事業?

　　Tim： I definitely would like to visit Taiwan. Right now my schedule is really tight because of my new establishment. But if a good opportunity comes around, I would not hesitate to jump on a plane and fly to Taiwan. Asian culture is something I need to explore more. Especially when it comes to food and drinks.

　　我當然希望有天去臺灣看看，但是因爲新公司的成立，我的行程已經排得滿滿的了。但是隻要有好機會，我將毫不猶豫地跳上飛機來臺灣，亞洲文化是我必須去探究更多的，尤其是涉及到飲食的部分。

　　BGT：Please describle the signature drink that you won 1st place in the World Barista Championship in 2004, and how long did it take you to create the sig drink?

　　談談你在04年拿下冠軍的創意飲料。花了多久時間來構思與創作?

　　Tim： The drink is based on one of my favourite desserts, Tiramisu. I had to make it into a liquid drink because of the rules in the WBC. This was the fun part. I spent over 6 months trying to balance the different ingredients until the drink was perfect. It consisted of a whisked topping made out of marsala syrup, mascarpone cheese, egg yolks and sugar. The coffee I used played a vital role in the drinks taste balance. I managed to find coffee from Mountain Top estate in Australia. This coffee had just the right fruitiness, chocolate aftertaste and loads of sweetness. Fortunately I found this coffee only weeks before the actual championship. On top I drissled orange scented chocolate from Valrhona. All togeather a delicious drink where the coffee flavour was the dominating aftertaste and the topping contributed with a creamy and airy mouthfeel.

　　創意的源頭來自於我最喜歡的甜點之一～提拉米蘇。因爲WBC的規則限制，我必須把它轉變成一種飲料，從固體到液體，正是整個創意過程中最有意思的部份。一共花了我超過六個月的時間，讓所有的原料做一個完美的組成，包括marsala糖漿、mascarpone起司、蛋黃和糖，而我所選用的咖啡在整杯飲料的味覺平衡裡，更是扮演一個最關鍵的角色。我選擇澳洲Mountain Top莊園的咖啡，它有我要的水果風味、巧克力餘韻，也提供豐富的甜度。幸運的是我終於在正式比賽前幾星期取得了這個咖啡。我在最上面還灑了少量的來自法國的法芙娜橙香巧克力。最後，有着絕佳咖啡風味當做背景主體，並結合上層滑順的乳脂與發泡後的輕盈質感，我的創意飲料就這麼誕生了。

　　BGT： Many coffee people think about that the Scandiavian espresso blend almost with the highest reputation in the world , what do you think? And how did you creat a good espresso blend?

　　斯堪地那維亞幾乎已是全球咖啡人公認espresso最高水平的地區，你個人怎樣看待這件事?而你對espresso配方的設計概念是如何?

　　Tim： Scandinavians has a long tradition in buying quality coffee. This has many reasons, but I believe that a good espresso blend always starts with finding coffee that is exceptionally good alone. By mixing good coffees together, you can create something more that what the coffees taste alone. To get the right taste balance between the different coffees used and the degree of roast is very time demanding and hard work and you have to taste a lot of coffee to reach your goal. But you need a vision of what you want that goal to be. Without having a vision or a goal for the final taste, you don’t know what to look for in the single coffees either and you will end up with being more confused than satisfied.

　　購買優質的咖啡已經變成是長久以來北歐人的傳統了，這有許多因素，但我認爲一個好的espresso配方，本來就是從尋找單品咖啡獨特風味開始的。藉由溷合各種好咖啡，你可以創造出更多的單品豆所沒有的風味。要在各式各樣不同的咖啡，與烘焙度的配對組合下，找出一個正確的口感平衡點，是一件非常喫力又困難的工作，你必須經過大量的杯測過程來達到這個目標。你更需要一個敏銳的洞察力來幫助你完成組織最後你需要的配方風味，不然你會根本不知道怎麼選擇單品豆進來配方裡，徒增困惑而已。

　　BGT：What kind of single overriding flavour in the espresso is the worst? And what kind of flavour is your priority choice?

　　那一種味道出現在espresso裡是最糟糕的?而哪一種味道又是你個人的優先選擇?

　　Tim： The worst flavours for me would be if the espresso is stale and has a charcoal or burned flavour. I do not like overroasted espresso, nor too light so it tastes like lemon juice. I also dislike ferment, mustiness and all other defective flavours. I believe in a good balance between sweetness, bitterness and acidity and mouthfeel. Sweetness is always the taste I try to enhance the most. But without bitterness the coffee is not interesting. I prefer many styles of espresso. Right now my blend has a strong aroma of almonds and marzipan. The taste of the espresso reminds me of dried fruits. The aftertaste is very longlasting, oily and has the flavour of bittersweet chocolate. I like fruity espresso and also chocolaty espresso, but taste is individual and there is no correct answer to what an espresso should taste like. If it pleases you and stands out from other espressos, then you have probably tasted a good one, right?

　　對我而言，最糟糕的espresso莫過於出現不新鮮的味道，或是碳味或焦味。我不喜歡過度烘焙的espresso豆，也不喜歡太淺焙，喝起來像是檸檬汁的espresso。我當然也不喜歡發酵味、黴味和所有的缺陷風味。我堅信在甜味、苦味、酸味與口腔觸感之間，會有一個絕妙的平衡。甜味絕對是我要提升到極限的味道，但是少了一點苦味，咖啡又不夠有趣了。我喜歡各種風格的 espresso。目前我正在做的配方豆聞起來有非常濃烈的杏仁香氣(marzipan是歐洲人耶誕節常做的杏仁糖餅，被認爲象徵幸福的味道)，做成 espresso則有種讓我聯想到水果乾的味道，而後味是油脂感跟巧克力般的苦甜味的組合表現，餘韻綿長。我個人喜歡水果風格的espresso，也喜歡巧克力風格的espresso，但感官總是個人主觀的，espresso的風格走向是沒有標準答案的。如果你覺得喝到這杯咖啡比別的好，那就是好咖啡了，不是嗎?

　　BGT：Which one is your favorite single origin coffee? Did you use it as one of your espresso blend?

　　你最喜歡甚麼單品咖啡?你會用這支豆子進配方嗎?

　　Tim： My all time favourite is Kenyan coffee. I love the lively black currant flavour and the citric acidity it often represents. I have always had a good amount of Kenyan coffee in my espressoblends. Right now I am using 10% of a Kenyan coffee from Eeagads estate. It is an amazing coffee. I do also often find coffees that are exceptionally good and that might be my favourite at the time. Right now it is a Rwandan coffee from Bukonya estate. I also use 10% of this coffee in my blend. This coffee is super sweet with a lot of coffee blossom aroma and a delightful sweet ripe frutiness.

　　肯亞咖啡始終是我的最愛，我喜歡它所呈現的黑醋栗風味和檸檬酸質，我也經常在espresso配方裡有效地運用這支豆子。目前我做好的配方裡就用了10%的肯亞Eeagads莊園豆，這可是一支令人驚歎的好咖啡。我也經常尋找其他具有獨特風味的咖啡，在當下它可能也是我的最愛。比如我目前也用了10%的盧安達Bukonya莊園豆在我新配方中，它擁有超級的甜度表現，和大量的咖啡花香，加上令人愉悅的水果熟甜風味。

　　BGT：What's your opinion of ristretto, for example, in Taiwan ,some barista like to make espresso with high volume (over 20gram or use triple basket), long extraction time and light roasted blend(before Second crack)?

　　你對ristretto的看法如何?比如在臺灣有些barista喜歡用超過20g的高劑量，更長的萃取時間，加上未至二爆的淺焙配方。

　　Tim： It depends on the coffee and the occation. I have had some great shots made by Paul Bassett where he used this method, but I personally prefer a lighter texture and a longer shot when I use my own blend. I have to pinpoint that every coffee needs different brewing parameters in order to taste at its best. Therefore there is no method that are more or less right or wrong. The taste is what matters, but taste is individual, and that is why working with coffee is so much fun.(and frustrating at some times)

　　我想這取決於咖啡本身與使用的場合。我喝過一些非常棒的espresso是Paul Bassett用這種手法做出來的，但是我個人還是喜歡比較淡一點的，萃取量多一點的方式來呈現我自己的配方。我確定的是每一種咖啡需要不同的衝煮參數，才能喝到它最好的那一面，因此沒有一個方法是比較好或是比較差。也因爲品嚐是這麼主觀的事情，所以從事這一行纔會這麼有趣，當然有時也令人沮喪。

　　BGT： what's your opinion about Italy certifies the "official" cappuccino" and what is your idea of the volume and stracture of a cappa .

　　有關最近所謂的義大利官方認證的卡布其諾型態，你的看法如何?你又怎麼看待卡布的量與結構?

　　Tim： I believe it is important to state what a cappuccino really is. Serving a 32 oz milk based coffeedrink in a paper cup and to call it a cappuccino is wrong and disrespectful to Italian culture. I don’t mind people drinking such a thing, but I believe it is wrong to compare it to a cappuccino. I believe we need to educate the people about quality coffee. This is hard to do when most of the espresso drinks served around the world is 99,9% milk and 0,1% coffee.

　　我覺得去界定卡布其諾到底該是怎樣的東西，這點是很重要的。一份32oz的加奶飲料裝在外帶紙杯裡，如果說它是卡布其諾，不但是個錯誤，也是對義大利文化的不敬。我不在意人們喝這樣的東西，但是不該拿來跟卡布其諾相提並論。我相信我們需要教育人們有關優質咖啡的知識，當然推廣這並不容易，目前全世界的市場上加奶飲料仍然是壓倒性的懸殊比例。

　　BGT： Do you believe milk-based espresso drinks need a different (and possibly more forceful) blend than straight espresso or ristretto drinks do? How many blend will you serve in your espresso bar?

　　你覺得加奶飲品需要另外不同的配方，來跟純飲espresso或ristretto做區隔嗎?你會在自己店裡提供幾種配方?

　　Tim： Yes, my new blend is not dominating enough in a cappuccino. Therefore I need to make another one that will taste more coffee in milk based drinks. I will have 2 standard blends in my espresso bar and also various single origin espresso to offer.

　　我認爲是有必要的，目前我的新配方並沒有足夠的支配力在卡布其諾的表現上，因此我需要研發另一個配方，來讓加奶飲品上能更凸顯咖啡本身的味道。我將在店裡使用二種標準配方，並有各種單品espresso的供應。