A Cup of Mandheling: Starting a Second Life After Work
Roy works in the marketing and gaming industries, leading a fast-paced and fulfilling life. His curiosity about Specialty Coffee was sparked when he tasted a Mandheling with distinct herbal notes at Simple Kaffa. He began exploring coffee shops across Taipei, experimenting with various origins and processing methods. By chance, a coffee shop owner gifted him a Boca Boca roaster. From then on, he and his friends started ordering green beans, practicing their Roast Craft, and exchanging flavor notes.
From a Home Roaster to the Rubasse Hyper 1.2kg
As his roasting volume increased, Roy began searching for a more stable model with Precision Control. While researching Near-Infrared (NIR) Roasters , he discovered Rubasse for the first time. Later, at the Coffee Festival, he experienced the Hyper 1.2kg Near-Infrared Fully Automated Digital Roaster in person and decided to purchase it on the spot.
“The Hyper has a much faster Response Speed and offers tighter control; you don’t have to waste mental energy anticipating heat adjustments.”
With the ability to freely modulate Heat Power , Airflow , and Drum Speed , the feedback is instantaneous, making it easy to master Profile changes. The Automation features—including Auto Charge, Auto Drop, and Auto Cooling—ensure a smooth Operational Rhythm . This high level of “playability” and ease of use were the primary drivers behind Roy’s purchase.
Not Just Selling Machines, but a Community of Coffee Lovers
Roy’s impression of Rubasse goes beyond just “professional equipment”; he sees it as a “collaborative learning atmosphere.”
“I find the Rubasse brand very friendly. You aren’t ignored just because you are a hobbyist; everyone is willing to share and exchange ideas.”
While waiting for his machine to be delivered, he used Rubasse’s Shared Roasting Service , which gave him the chance to practice and discuss techniques with other users. This period allowed him to become familiar with the new machine faster and helped him connect with a group of fellow coffee enthusiasts.
Continuous Exploration: Giving Flavor a Human Touch
Roy frequently attends Cupping sessions and courses organized by Rubasse. During a Nordic-style light roast cupping event, he experienced the acidity and complexity of Ultra-Light Roasts for the first time. This experience led him to rethink the subjectivity of flavor:
“The most fun part of coffee is learning someone else’s subjectivity and turning it into your own objectivity.”
For Roy, coffee is more than just a beverage; it’s a connection. He enjoys visiting famous pour-over shops during his travels to talk with owners and exchange perspectives.
Hachi Coffee: A Personal Brand for Sharing What He Loves
As his experience grew, Roy launched his personal social media brand, Hachi Coffee, to share his roasting insights, daily coffee life, and favorite flavor profiles.
“I want to promote the coffee I love and challenge the way many people perceive coffee.”
He occasionally hosts small “tasting events” to connect with others, offering free beans to followers online. Through these exchanges, he experiences the collision of different preferences and shares the unique coffee landscape he has come to love.
