以下正文:

Please, make yourself comfortable. I’m ready when you are. Music please, time.
请不要拘束，我随时可以开始，音乐，请开始计时

Judges, a very warm welcome, I’m Chad.
评审们， 非常欢迎您，我是王策

My perception of coffee was changed last year through opportunities in tasting, and that’s how I realized how memory makes up a coffee.
我对咖啡的看法在去年透过品尝的机会改变了，而这就是我意识到回忆如何组成一杯咖啡

Today I wish to connect the coffee, the barista and the guest.
今天我希望能够将咖啡，吧台师和客人相结合

First, I warm the cups for my guests with hot water.
首先我会为我的客人以热水温杯

And now I invite you to open up your perception and to memory a new horizon.
现在我邀请您启动您的觉察和回忆到一个新的视野

We began, with no. 227, the coffee that I picked for you as of 300 coffees on the cupping table in Panama last month.
我们从#227开始，去年我在巴拿马的杯测桌上从300支豆子中为您精心挑选的

The Ninety Plus Geisha Estate is located in Volcan , Silla de Pando.
Ninety Plus 庄园位于Volcan , Silla de Pando产区

It’s 182 hectares with over a third coverage of a tall wild shade.
面积广达182公顷，三分之一的面积被天然遮荫林覆盖着

It’s hot in the day due to the high altitude of 1800 hundred meters
因为位于海拔1800公尺，所以白天气候炎热

Cold in the night from the midst of the Pacific Ocean.
受到太平洋海湿冷海风吹袭，晚上气温寒冷

Temperature ranges from 8 degrees to 30 degrees with humidity of 80%.Conditions produce superior Geisha cherries.
气温在摄氏8~30度之间，湿度80%，这样的条件生产出高品质的咖啡樱桃

Lives flourish on this beautiful land where 200 pickers and their families called home.
生命在这片美好的土地上繁荣着，对两百位咖啡採收师与他们的家人来说，这里就是家。

And here your menus, the ladies first,
这里是您的菜单，女士优先

Judges, I’ll be giving you some information today but please don’t rush to make notes.
评审们，我会提供您一些资讯但是请别急着做笔记

You can take the menu backstage and compare notes later.
您等会可以将菜单带回到后台并对照笔记

For this ten minutes, please enjoy my presentation.
在这十分钟内，请您享受我的简报

For my coffee, purple Geisha cherries 227 where hand-picked in mid-January.
紫色的艺妓咖啡豆#227是在一月中旬以人工手摘的方式收成

Fermented in a glass box under constant low temperature in a dark room
在一个黑暗的房间内装在玻璃盒子裡以持续的低温发酵

Dried over a single layer slowly for 21 days in the blue room, a new processing.
平铺在日晒床上大约 1 层的厚度，历经 21 天的阳光曝晒

But why is this relevant?
但为何这有关联呢?

Please imagine that picking a uniform color cherry ensures a clean cup.
请想像: 选择统一颜色的咖啡樱桃可以确保一杯风味纯粹的咖啡

Fermentation breaking down sugar to produce lactic acid and aromatic ester compounds which you will taste as pineapple acidity.
发酵的过程可以分解糖分并产生乳酸及芳香酯化合物并可以让您喝到如同凤梨般的果酸

Processing information are valuable to purchaser of course but I believe that some are relevant to you the guest if the barista can help you connect and relate to the coffee you’re served.
这些步骤对消费者很重要没错，但我认为吧台师能将这些资讯结合并帮助您更了解您品尝的这杯咖啡
Our connection begins with roasting, my roaster Yu Qing roasted the coffee right here in Budapest.
我们的连结从烘培开始，我的烘豆师Yu Qing直接在布达佩斯烘豆

She roasted 3 days ago, to Agtron 70/87 for 9:20.
她在3天前烘完，利用 Agtron 焦糖仪量测出来的是 70/8

The profile gives “honey-like" sweetness and complexity to the cup.
这样的数据呈现出蜂蜜般的甜感，香气也相当复杂。

As a brewer, I search for the best brew method for each and every coffee.
身为一位冲煮师，我致力于寻找每一杯咖啡最适合的冲煮方式

I chose the ceramic V60 because it’s temperature stable and it highlight the dynamic acidity from hot to cold making my brew more sophisticated.
我选择V60的锥形滤杯因为的温度是稳定的并能凸显从热到冷的酸度，增加了冲煮的复杂度

I used filter paper for clarity in the cup, I pre wet the paper backstage and allowed my V60 to cool to room temperature because bring on cold ceramic enhances the intensity in the aromas of my brews.
为了每一杯咖啡液的清澈我使用了滤纸并在后台预先将我的滤纸沾湿放凉至室温，因为冷的陶瓷能增加咖啡液的香气

This is our second connection.
这就是我们的第二个连结

I sealed my grind coffee in a dark glass bottle to reduce oxidation of light and air exposure.
我将磨好的咖啡粉密封在黑色的玻璃小罐中来减少氧化及和空气的接触

And my recipe for today: 15 grams of coffee to 250ml of water to brew 220 ml of beverage.
今天我会用15克的咖啡粉，以250克的水来冲煮220ml的咖啡液

I’m using fine grind and you can see the grind size right here on the menu.
你可以在您的菜单上参考我研磨的粗细度

This increases the viscosity on the body.
这样的粗细度会加强body的浓稠度

And I also brought my own water.
我也自备了冲煮的水

It was filtered to remove impurities and add magnesium for natural sweetness.
过滤了水中的杂质并增加了镁离子来强化自然的甜味

It’s 70 TDS ph 6.8 and it gives my brew a soft matte feel and clean finish.
水质在TDS 70， PH值6.8 会给我的咖啡一种滑顺且干净的口感

Kettle was set at 93 degrees which means the pouring temperature is 92 for optimum density and kinetic.

水壶的温度设定在93度，表示我冲煮的温度会在92度，带有最适宜的密度及动力

By this I mean the movement of bubbles and the weight of the water which affects the extraction.
我指的是泡沫和水的重量之间彼此影响萃取的过程

I re-infused for 30 seconds to enhance the sweet acidity.
我先闷蒸30秒来加强酸甜感

And after pre-infusion, I pour steadily down the center to avoid any unnecessary turbulence of my grinds.
闷蒸之后，我由中心注水来避免不必要的扰流

Both kettles are full of water for stability and temperature.
两个水壶内都装满了水以保持稳定性及温度

And I brew three at once so I can serve them at the same time.
我同时冲煮三杯以便能在同时出杯

Total time would be 2 minutes for a clean cup.
每杯冲煮的时间会是两分钟

Target TDS 1.42 for intensity and aroma, and flavor.
为了强度，香味和口感会把设在1.42 TDS

Judges, while I brew, please turn over your menus thank you.
评审们，请将您们的菜单翻到背面谢谢

You’ll find a summary of recollections today
您会看到今天的咖啡大纲

Relax, and enjoy the music.
请放松并享受音乐

Thank you for waiting.
感谢您的耐心等候

It never ceases to amaze me how coffee changes with temperature.
我总是为咖啡随着温度的变化感到惊奇

Thus, I give you 2 profiles for this coffee. Let’s go through the cup profile while the coffee is hot while referring to your menu.Please turn over your menu again.
因此，我给您这支咖啡两种简介，让我们一起看当咖啡温度较高时的介绍，请再次将您的菜单翻面，谢谢。

As you see here, in the aroma, first, you will find melon, followed by mixed on fruits like peach, apricot, sweet butterscotch and floral hibiscus in the end.
如同您可以看到的，香气的部分，您会发现甜瓜，接着是许多水果的综合例如桃子、杏桃、奶油糖果即尾段的木槿。

And the flavors overwhelming with melon, followed by white peach, fresh orange blossom, sweet dark caramel finish and in the after taste, exotic kiwi which turns to banana liqueur and pink grapefruit finish.
其风味充满了甜瓜的香气，伴随者水蜜桃、香橙花，带有焦糖感的馀韵及在回香中有奇异果转换成香蕉利口酒的和粉红葡萄柚的收结

Please take a moment to observe the coffee pod, you’ll see that all of heights are the same for consistency. I used 15 grams of coffee today for the coffee pods be 7 centimeters with 4 centimeters triangular solid cone, the best height and thickness to balance the acidity and body.
请花一点时间来观察咖啡渣的样子，您会发现牠们的高度都是一致的，我使用15克的咖啡粉冲煮出7公分和4公分的三角锥型，是平衡稠度 和酸度的最佳高度和厚度

And now we move on to tasting, our third connection.
现在来到我们的第三个连结，品尝

Your tasting instructions are right here on the menu. I first circle the carafe to assess the aroma. Please.
您的品尝指示已标明在菜单上，我会先旋转咖啡壶来帮助香气的融合

And you can take the carafe And swirl. Please swirl. Thank you. Gentleman, take your time while I prepare your cups.
您可以拿起咖啡壶并旋转，当我准备您的杯子时请慢慢来

Moving on, when assessing flavor and acidity, please use your cupping spoon.
接下来，当评断风味及酸度时，请使用您的杯测匙

For body and aftertaste, drink directly from the cup and because you’ll be drinking from the cup, I create the cold thermal system with hot water and cloth.
当评断稠度及馀韵时，请直接喝。因为您会直接以口就杯，我用热水及餐巾发明了一种冷热系统

The room will be warm for you to serve and when the coffee is warm, you’ll find more tropical fruits, like mango. The after taste, more sweet, citrus fruits, like blood orange.
当我出杯时咖啡会是温的，而当咖啡是温的时侯，您会发现更多热带水果的香气，例如芒果。而余韵也会更甜，多了柑橘类的果香，如血橙。

The acidity is medium to high in intensity, sweet like peach first, and then turn bright to vibrant pineapple.
其酸度是在中间偏上，初如甜桃，接着著转为鲜明的凤梨

The body, medium intensity, smooth texture. This coffee is very balanced with sweetness and acidity and overall, it’s a very sophisticated cup.
稠度在中间，滑顺的口感。这杯咖啡完美的均衡着甜味及酸味。总的来说是一杯风味复杂的咖啡

Fruity, rich when hot; clean, transparent when warm. Judges, this coffee is truly amazing, so apart from your evaluation, please enjoy it.
高温时果香浓郁，微温时干净清新。评审们，这咖啡真的是太神奇了，所以除了评价之外，请好好欣赏一下。

And as we come to an end, I’d like to leave you with a thought of what drinking filter coffee really means for me.
在我们快结束之际，我想给你留下一个想法，那就是喝过滤咖啡对我来说意味着什么。

Connections from farm to guest, a good barista doesn’t just make good coffee. We sensed and we connect. We remind ourselves why coffee is our lives, for holding the warmth. I’m Chad, it was pleasure to brew for you. Time.
从庄园到客人之间的连结，一位好的吧台师不只会冲煮一杯好的咖啡，我们发掘并连结，我们提醒我们自己为什么咖啡是我们的生命: 将温暖捧在手里。我是王策，很荣幸能为您冲煮。请结束计时。

翻译：崔晓源
专业顾问: 陈永铮
P.s. 因为是人工听写，虽然尽力了但还是有很多地方没有听出来，真的很抱歉，也希望如果有听出来错误的朋友们可以留言指正，谢谢!