Coffee-roasting champion develops wine-infused coffee to accumulate entrepreneurial capital
Fine wine brewed over time blended with coffee cultivated in the local climate can create multiple fascinating flavors. Tsz-Ching Mok (莫芷晴), a student of the Department of Tourism, Leisure and Hospitality Management, National Chi Nan University (NCNU), immersed herself in wine-infused coffee. "Try Echo" is a finalist of the Phase 2 U-Start Innovation and Entrepreneurship projects. She connects local flavors and Taiwan's grassroots fragrance to bring a fanciful experience to coffee lovers.
The aroma of "wine-infused coffee" comes from a process that occurs before the beans are roasted. Baristas soak raw coffee beans in liquor, then roast them. After repeated drying and roasting, a sophisticated, deep, balanced, and charming flavor is created. Tsz-Ching Mok is a coffee enthusiast who has ample experience in selecting, picking, and roasting coffee beans and brewing coffee. She won the 2019 National Coffee Roasting Championship held in Nantou and accidentally came across wine-infused coffee popular in other countries. The smell of the aroma of wine when brewing coffee and the unique aroma of fruit, honey, dried longan, and even roasted wood when tasting makes drinkers want to know more about the coffee.
Having worked at a coffee farm for five years, Tsz-Ching Mok discovered that Taiwan lacks products that combine coffee and wine. She started her own business, an idea derived from her discovery. She experimented with red wine and aboriginal millet wine and combined them with fine coffee beans grown locally in Yuchi (魚池) Township to make wine-infused coffee. Tsz-Ching Mok also took coffee-related courses offered at NCNU's Department of Tourism, Leisure, and Hospitality by Yong Wei Shen (沈詠為), a celebrity in Taiwan's coffee industry. In addition, Tsz-Ching Mok personally grew coffee in Yuchi Township, assisted in farm management, and learned the foundations of product research and development.
Although she has five years of practical experience in the coffee industry, Tsz-Ching Mok found that developing new products is still quite challenging. There were many obstacles to overcome in terms of writing a business proposal and developing a marketing strategy. Fortunately, with the help and guidance from the teachers of NCNU's Entrepreneur Incubator, all milestones were achieved smoothly.
Through the wine-infused coffee "Try Echo", Tsz-Ching Mok discovered the characteristics of the local industry, which was her original intent when she set out to develop wine-infused coffee. She strived to connect the coffee and wine industries, hoping to break the public's conventional image about coffee through "Try Echo". Additionally, she hopes the world can sense the characteristics of Taiwan's local coffee through the many layers of imagination inspired by her coffee.