Ashton Huang, Taiwan
Rritrovare Coffee
Please tell us a little about yourself:
I am Ashton Huang from Taiwan. In 2015, the piece of farmland my grandfather left me became the starting point of my journey into an unknown field—I embarked on the path of becoming a coffee farmer. At that time, I was full of passion and dreams about coffee cultivation, but as I devoted a significant amount of time to it, I gradually realized that due to geographical limitations, I was unable to grow the ideal coffee beans I had envisioned. Faced with these challenges, I decided to change direction and focus on coffee roasting.
The transition was not easy, especially when confronted with the complexities of roasting techniques, equipment, and market demands. I found that every step was filled with uncertainty and challenges. However, these very challenges strengthened my determination to move forward. I began learning from experts in different regions and exchanging experiences with various coffee roasters. Gradually, I discovered the unique charm of coffee roasting. From selecting beans, adjusting roasting time and temperature, to fine-tuning flavor profiles, every step felt like an exploration, allowing me to continuously improve in this field.
As my roasting skills improved, the quality of my coffee gradually gained recognition in the market. This made me deeply appreciate that the process of roasting coffee is not just a technical challenge but also an expression of creativity and passion. Every carefully roasted cup of coffee is my interpretation and presentation of the art of coffee. Throughout this journey, I not only learned how to transform raw coffee beans into a fragrant and flavorful beverage but also how to find opportunities within challenges and stay committed to my passion through continuous exploration.
Looking ahead, I hope to share more stories and flavors from different lands with every coffee lover through my roasting expertise.
What are you excited to do while you are in Houston?
Houston is a multicultural city, and I hope to visit some of its well-known coffee shops to taste a variety of coffee flavors, especially those featuring local roasting styles and innovative blends. At the same time, I am also looking forward to participating in WCC competitions and events, where I can connect with coffee professionals from around the world, learn from them, and share experiences.
What are your interests outside of coffee?
Besides coffee, I also have a great passion for hiking. Hiking not only allows me to escape the hustle and bustle of the city but also lets me experience the magnificence and tranquility of nature. During every hike, I can clear my mind, focus on each step, and enjoy the vast scenery upon reaching the summit. It is one of the ways I relax and unwind.
Is there anyone you’d like to thank?
On this journey, there are many people I am grateful for. However, I would especially like to express my deepest appreciation to two important mentors.
I am incredibly thankful to my coach, Jake Hu from Tasters Coffee. Throughout my training, he has provided countless invaluable insights—not only in technical guidance but also in meticulous attention to detail. Every piece of advice he offered had a profound impact on me, helping me continuously push my limits in coffee roasting.
I am also deeply grateful to Frank Yang from Vetti. His constant encouragement and provision of professional roasting equipment have been crucial to my practice. Whether it was high-performance roasting machines, precision-controlled temperature systems, or other top-quality roasting tools, his support significantly enhanced my training efficiency, allowing me to refine every detail of the roasting process with greater accuracy.
