Taiwan flower pulling champion Zheng Zhiyuan teaches you to play with flower pulling

Mr. Zheng Zhiyuan, who has only been in the industry for four years, has already won the Taiwan trials of the WCE World Cup. The following is the interview.

Alfin: when did you first come into contact with coffee?

Ji-won: I was exposed to coffee in about 2013. I used to work in a Taipei bar to make drinks. I took the road of coffee because I would come into contact with coffee. Because he wanted to know how good he was in the coffee industry, he began to play games and has participated in as many as 10 competitions so far.

Alfin: what are the benefits of participating in the competition?

Ji-won: for baristas who have just come into contact with Lahua, participating in the competition is a great practice. Know your own level and which aspects should be strengthened. There's a big difference between making coffee on stage and making coffee at your own bar. Participating in the competition can exercise your sense of presence.

Ah Fu: what is the biggest feeling of participating in this competition? (Zheng Zhiyuan took part in the TISCA annual flower competition and also won the championship.)

Ji-won: compared with the past, drawing flowers is the main, and other preparations are supplementary. But my biggest feeling about this competition is the barista part. Baristas not only have to do the cleaning work, but also have to do it well. There is a difference between these two points. Then the control of time in the game is also very important, what links to do what things, should grasp in place.

Ah Fu: how do you improve your flower drawing skills?

Ji-won: at the beginning, the conditions were limited. I could only practice with the video of the older generation. Everyone's level was average. At that time, I thought that pulling flowers needed a lot of practice to reach a very high level, so I went to work an hour earlier than others, constantly practicing, in the absence of milk, by using water to practice to increase gesture stability. Practice as long as you have free time. If you are using milk normally, use the cups of coffee that need to be adjusted in the morning to realize your inspiration.

Alfin: say a few words to the beginner.

Ji-won: when you make the coffee, extract the espresso, and beat the foam, it will be easy to draw a pattern. What you see may be a superficial pattern, but I personally pay more attention to the taste of the coffee. The importance of milk foam determines the taste. Thicker foam will give you a better taste. The coffee is made first, the milk foam is beaten first, and then the pattern of flower drawing is realized. If what we pursue is to pull flowers in order to pull flowers, and ignore the coffee itself, then I think it is a pity.

Afine: how are you going to take part in the Hungarian barista flower competition from June 13 to 15 next year?

Ji-won: I've been preparing. At present, the final design hasn't been decided yet. I'm still trying.

Finally, I also wish Ji-won next year's

Good results have been achieved in the WLAC World draw Competition!