The World Coffee Brewing Competition requires players to show excellent brewing skills and service level. In front of three judges, contestants from all over the world need to prepare and brew three kinds of drinks. In the preliminary round, the contestants completed the designated brewing event 1 and the free brewing event 1. In the designated brewing event, players need to prepare drinks with coffee beans designated and provided by the competition. In the free brewing activity, players can choose their own coffee beans and brewing methods, and they must show the whole brewing process in front of three judges.
After fierce preliminaries, six of the 28 contestants entered the WBrC finals held in Gothenburg, Sweden on Thursday, June 15. The following explains their cooking methods in detail from the sixth place to the first place.
Sixth place: the cooking method of Russian player ruslan Shurga.
The raw coffee beans used by Russian player RuslanShulga come from Emerald Manor and grow in the sun and rose summer at an altitude of 1700 meters. Shurga said, "Sun-dried beans are quite sensitive to temperature during baking". In fact, Shurga tried to bake beans with different bean dryers for more than 20 times before the competition, and finally decided on the way to bake beans for the competition.
Shuerjia brewed coffee with 15g powder and 250g water by hand in a V60 filter cup, and the brewed coffee was rich in fruit acid. Shurga's coffee smells like citrus, caramel and vanilla; It tastes like peach iced tea, citrus and caramel, with a moderately sweet citrus acid. With the decrease of coffee temperature, the acidity is more obvious.
Fifth place: the brewing method of Kekhoff, the Netherlands
Rob Kehoff's opening remarks were wonderful: "Welcome to the mini-version of the coffee table. Every aspect of coffee is full of innovation. " Then innovation will inevitably be reflected in his brewing process. Kekhoff used coffee beans from Hedia and used anaerobic fermentation. Whether it is Kaduai or Kaddoura, coffee beans will smell of cinnamon after 20 hours of fermentation.
Kekhoff invented his own brewing method. Kehoff said, "I want to know what kind of coffee I like." I like the mellow coffee I drink and the bright coffee brewed by Chemex. He combined the two methods and put Chemex filter paper in the filter screen of the autoclave. Kehoff used 18g powder and 300g water, 120bp, 7. 1ph, 93 degrees. In the process of extraction for 5 minutes and 30 seconds, stirring was continuously carried out to make the extraction rate reach the optimal value. Finally, the coffee produced by Kehoff has slight malic acid, sweet taste and fresh cinnamon taste, and the taste is moderate and light. Kirchhoff finished the race in 9 minutes and 40 seconds.
Fourth place: American Sarah Anderson's cooking method
For this cooking competition, Anderson, the fourth American contestant, used Quinoy Ides, a Colombian variety from Colombia, whom Anderson himself called "the breeder of Arabica beans". Anderson said that because of its strong sweetness and subtle acidity, "this kind of coffee tastes very different." The output of this coffee bean was about 200 Jin last year, but it will be more and more in the future. Growing in a greenhouse, this coffee bean is "a little delicate, and people need to adjust the surrounding environment to cater to its growth". Anderson also said that coffee beans will be put into stainless steel fermentation containers later. Anderson and her team of intellectuals in Los Angeles conducted more than 80 kinds of baking tests, even more coffee groups from Copenhagen, and finally chose the most suitable baking method.
Anderson used the AltoAir brewing device (see above),19g of powder and 300g of water were boiled in 8 minutes and 30s (the whole competition). Anderson chose to steam 1 min in a glass for 30 seconds, and then poured it into the bird's nest filter cup with filter paper. This brewing method can make the judges shine. Anderson told the judges, "One of my favorite experiences is that I can bring something new to my clients. But you are a professional in this field, and you taste the best coffee. How can I bring you an unprecedented experience?
Anderson's coffee smells like brown butter, black tea and balanced bright cream. It tastes sweet of sugarcane, sweet of roasted barley tea, soft of cantaloupe and fruit acid of ripe peach.
Third place: the cooking method of Swiss Benjamin praeger.
"For me, Kenya is the best country to grow coffee beans in the world" is the opening remarks of BenjaminPrager from Switzerland, who also described the sweet, clean and rich flavor of Kenyan coffee. Praeger said: "In Kenya, the natural growth area of coffee is the closest to perfection." The coffee beans he chose grew on the south side of Mount Kenya at an altitude of 1800 meters, near Nigeria. Because the land where coffee beans grow contains volcanic ash nutrients, praeger said: "The rich taste of coffee reflects the abundant nutrients in the soil."
Speaking of praeger's brewing technology, the filter cup he chose was Hario V60, which used14g of sieved coffee powder, first using a 350 micron stainless steel filter, and then using a 250 micron stainless steel filter. Then 236 grams of total water was used, of which 30 grams was used for steaming. Compared with phased water injection, praeger's method is a one-time water injection method with constant temperature drop, because he thinks it helps to increase the silky feeling of coffee.
The coffee harvest season is in June+February, 5438. After being collected, dried or washed, it will be stored in multi-layer plastic bags specially used for storing grains. Praeger pointed out that this coffee smells like flowers, red gallons and black gallons; The taste is moderate and light, with blueberry tea, blue grapes and blackcurrant flavors. Praeger finished the race in 10 minutes.
Second place: the cooking method of Konstantinos Latridis in Greece.
The coffee beans used by Konstantinos Latridis of Greece are roasted by the sun, summer roses and micro-batches from Panama. The filter cup chosen by Latridis is HarioV60, 15g powder and 250g water for boiling. First, Latidis uses 96-degree water for 30 seconds, and then uses the remaining water to finish boiling.
Latridis explained to the judges that he chose a V60 filter cup just like a filter paper, because washing hands with V60 is easy to control, and using filter paper will make the taste of coffee clean. Latidis also stressed that coffee has a slight taste of berries, chocolate and fruit with stones; It smells like magnolia, black honey and white tea. This kind of coffee has the smell of flowers and fruit juice, which Lattice called "tastes like washed and dried beans". The race in Lattice lasted 9 minutes and 32 seconds.
First place: Norwegian Chi-Steiner Tolefson's brewing method
The raw coffee beans used by Tollefsen in Norway are dried honey kisses from Ethiopia of 90+ Company. He described his roasted coffee beans as "further improvement of honey kisses". This coffee bean is dried in the shade. Tollefsen said that only seven packets of raw beans were roasted, "Only when this coffee dances in your mouth will you know how wonderful it tastes, because coffee will speak for its own taste. If you make a lot of comments before drinking, it is quite irresponsible. "
In the competition, Tollefsen used 20 grams of powder and 300 grams of 92-degree water, which was washed by hand with HarioV60 filter cup. The cooking time is 45 seconds and the total extraction time is 3 minutes and 30 seconds. Tollefsen used natural mineral water from the west coast of Norway in the competition. This water with low mineral content is softer and smoother.
In order to let the judges have real-time brewing data, Tollefsen connected the Acaia electronic intelligent coffee scale with the Apple mobile phone by Bluetooth. Tollefsen's hand-brewed coffee smells like tropical fruit, apricot, mango and passion fruit; Besides the fruit mentioned above, the taste of drinking is strawberry. Gan Hui is persistent and sweet, accompanied by high-quality acidity and the flavor of passion fruit and mango. Tollefsen finished the race in 10 minutes.