作為 2024-25 年香港咖啡調酒大賽 (CIGS) 冠軍及 Urban Coffee Roaster 的共同創辦人，Gary Au 最近帶著他的熱誠登上了日內瓦的世界咖啡大賽舞台。初賽時，選手需要於Spirit Bar 以隨機分配的的烈酒創作出兩杯調酒。Gary 於 Spirit Bar 環節的表現不單是技術的展現，更承載著將咖啡調酒帶入更多生活層面的夢想。
Gary 於Spirit Bar 的創作名為 Two-Way Espresso Martini，靈感來自他在香港經營的酒吧，他希望通過這杯調酒展示食物與咖啡調酒如何能夠交織出新的飲食體驗，將飲品轉化為多重感官的旅程。
為了確保在舞台上能有最高品質的萃取，Gary 使用了 Outin Nano 便攜式義式濃縮咖啡機 ，讓他能夠在舞台上為這杯調酒沖製出高質素的咖啡基底。Gary 選用來自哥倫比亞 La Flores 農場的 Java 品種（厭氧天然處理法），以18克咖啡粉萃取出 46克濃縮咖啡，咖啡風味帶有花香、橙香、櫻桃及可可碎粒。
Gary 同時棄用了傳統的伏特加，改用瑞士的梨子白蘭地 (Pear Brandy)，為飲品增添了蜂蜜與木質調 。此外，他亦還加入了Fuspino PX 雪莉酒以襯托咖啡的葡萄柚風味並帶來葡萄乾的甜感、接骨木花利口酒用作 提升花香及柑橘（柑橘與橘子）風味 以及 Amaro Santoni 增加了草本複雜度並起到開胃作用。
這款雞尾酒盛裝在 Gary 親自設計的杯子中，並配以焦糖梨子裝飾。這種設計提供了兩種截然不同的風味：
第一口： 熟梅、梨子、蜂蜜及絲滑的口感
第二口（食用裝飾後）： 梨子的甜味包裹舌頭，進而突顯出咖啡中蘋果、焦糖及可可碎粒的餘韻
Gary 最終在這次世界賽中奪得第 6 名，能成為全球排名第 6 的咖啡調酒師，已是一項值得感到自豪的非凡成就。他對 Outin 咖啡機的創新應用以及「雙向」感官理念，證明了香港的咖啡文化在國際舞台上佔有重要的一席之地。
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As the 2024-25 Hong Kong Coffee in Good Spirits (CIGS) Champion and co-founder of Urban Coffee Roaster, Gary Au recently brought his passion and expertise to the global stage at the World Coffee Championships in Geneva.
During the preliminary rounds, competitors are tasked with the "Spirit Bar" challenge: creating two cocktails on the spot using randomly assigned spirits. For Gary, this session was more than just a technical demonstration; it was the realisation of a dream to weave coffee cocktails into the fabric of everyday life.
Gary’s Spirit Bar creation, the "Two-Way Espresso Martini," drew inspiration from his own bar in Hong Kong. He designed the drink to showcase the synergy between gastronomy and mixology, proving that food and coffee can interweave to create an entirely new dining experience.
To ensure a flawless extraction under the bright lights of the competition stage, Gary relied on the Outin Nano portable espresso machine. This compact powerhouse allowed him to pull high-quality shots with professional precision for his cocktail base. He selected a Java varietal from the La Flores farm in Colombia (anaerobic natural process), using a recipe of 18g of coffee to 46g of espresso. The resulting profile was vibrant, featuring notes of blossom, orange, cherry, and cacao nibs.
Moving away from the traditional vodka base, Gary opted for a Swiss Pear Brandy, which introduced elegant notes of honey and seasoned wood. To round out the complexity, he added:
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Fuspino PX Sherry: To complement the coffee’s grapefruit acidity and provide a rich, raisin-like sweetness.
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Elderflower Liqueur: To lift the floral aromas and highlight bright citrus notes of mandarin and tangerine.
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Amaro Santoni: To introduce a botanical depth and an aperitif-style bitterness.
The cocktail was presented in a bespoke glass of Gary’s own design, served alongside a caramelised pear garnish. This pairing allowed the judges to explore two distinct flavor profiles in a single glass:
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The First Sip: A lush combination of ripe plum, pear, and honey with a silky, creamy mouthfeel.
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The Second Sip (following the garnish): After eating the pear, the sweetness coats the palate, shifting the perception of the coffee to reveal a finish of crisp apple, caramel, and cacao nibs.
Gary ultimately secured 6th place in this prestigious world championship. To be ranked as the sixth-best coffee mixologist on the planet is an extraordinary achievement—a result that speaks volumes of his dedication and craft. His innovative use of the Outin machine, combined with his visionary "Two-Way" concept, has firmly established Hong Kong’s coffee culture as a force to be reckoned with on the international stage.