Ashton Huang - Taiwan
2026 - WCIGS - Taiwan
Instagram: @ashtonhuang0910
Please tell us a little about yourself:
I’m Ashton Huang from Taiwan. My journey with coffee actually began as a coffee farmer. Initially, I was determined to grow the highest quality beans myself, but due to geographic limitations, I eventually pivoted my focus to coffee roasting. Since then, my mission has been: 'How can I bring out the most complete flavor profile of every bean?'
I believe roasting isn't about changing the coffee, but about finding its perfect rhythm and curve. It’s about unlocking its origin characteristics, processing aromas, and hidden potential. That’s why I place such high importance on heat control, roast profiles, and flavor consistency. My goal is to ensure every batch is consistent, yet full of depth.
What are you excited to do while you visit Brussels?
I hope to connect with local baristas and dive deep into Belgium's specialty coffee scene. My goal is to observe their approach to extraction, roast profiles, and flavor balance.
If there’s an opportunity, I’d also love to explore coffee and chocolate pairings. I want to study how they complement each other, which would be incredibly inspiring for flavor design and product development. Understanding a culture through the lens of coffee will surely make this a rewarding learning journey.
What are your interests outside of coffee?
Beyond coffee, my interests include hiking and watching movies. Hiking allows me to connect with nature and clear my mind; it also builds patience and focus. As for movies, they are my way to relax and find inspiration. Through different stories and perspectives, I can enrich my understanding of people and the world.
Is there anyone you would like to thank or recognize, or who helped you to prepare for the WCC?
I would like to express my deepest gratitude to two partners who have been instrumental in my competition journey.
First, I want to thank my coach, Jake Hu from Taster’s Coffee. His professional and meticulous guidance in technique, sensory evaluation, and strategy allowed me to constantly refine my skills and grow.
I also want to thank Frank Yang from Vetti Coffee, who generously provided the competition machine for my practice. This enabled me to master the equipment and focus on every detail and consistency.
