World Barista Champion, Analysis of Izaki Competition in Japan

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The 2014 World baristas Competition (World Barista Championship) focused the eyes of the world baristas competition, in which champion baristas from 54 countries and regions competed after fierce preliminary, semi-final and final competitions. Finally, Hidenori Izaki, the Japanese barista champion, won the 2014 World Barista Championship.

Today, I would like to explain to you the process of world champion Izaki in this year's competition.

The coffee beans Izaki brought to the World Championships this year are from La Mesa Manor in Tarraz ú, La Bandera de Dota, Costa Rica, where coffee beans are grown at an altitude of 1900 to 2000 meters. In addition to bringing his own coffee beans to the stage of world baristas, La Mesa owner Enrique Navarro won the first place in this year's Costa Rican COE election.

And La Bandera de Dota, Tarraz ú this district won the 1.2.4.5 place on COE, which is really called good mountain, good water and good coffee!

About Espresso

The beans used to make Espresso are Tibika. La Mesa Manor, which is more than 1900 meters above sea level, has a great sour and sweet feeling. The treatment used is La Mesa Manor's unique red honey treatment (80% pectin)

The slow drying process takes two days of sun exposure, followed by 20 days of shade drying (usually 12-16 days for honey treatment). During the baking process, turn on the fire at 155 degrees Celsius to bring out a richer sense of sweetness.

In the flavor and taste of coffee, this bean drinks the sweetness and smooth mellow thickness of sucrose, the acidity of oranges and the bitterness of cocoa.

Next up, about Cappuccino

The coffee beans used to make cappuccinos are sun-treated Kaddura, with the sweetness of thick pectin.

Like Espresso beans, use slow drying during cappuccino processing, after two days of sun exposure, followed by 26 days of shade drying (usually 20-22 days to make it sweeter).

Baking process: increase the firepower from 190 degrees Celsius until an explosion, in order to bring out more caramelization and sweetness.

Creative coffee part

Four servings of Italian concentrate plus 15 grams of apple juice and apple nectar

Cappuccino Italian condensed two portions with peach syrup (layered flavor).

Thanks to Japan's Maruyama Coffee for sharing Hidenori Izaki's information in this competition. The above pictures are excerpted from the Internet.