Creative coffee formula of WBC champion Wu Zelin

On Taiwan TV station TVBC (Television Broadcasts Satellite), Wu Zelin introduced the creative coffee recipes and practices he made in the Dublin WBC contest.

Cup shape

In addition to making coffee, Wu Zelin, who graduated from the Institute of Electronics at National Taiwan University, is also very particular about the shape of coffee cups. Because the material and Radian of the cup will affect what is presented.

The arc of the cup he chose in the competition is not so upright. So when the judges drink, it will smoothly let the whole coffee liquid slip into the mouth.

This time his creative coffee is going to show a sense of hierarchy. Some flavor can be felt in all parts of the tongue. Therefore, when using such a cup, we can more fully experience the hierarchical sense of the so-called coffee.

Manufacturing method

Wu Zelin wants to make people feel smell, taste and touch at the same time through creative coffee.

So he extracted more espresso than usual and put it in perlini shake along with orange juice, honey, cold Earl Grey Tea and jasmine flavor.

In order to improve his sense of smell, he uses a fragrance machine to put edible essential oils of jasmine, bergamot and orange into shake.

Then he injected nitrogen with an air gun. This melts the aroma into the liquid.

When the pressure is relieved, the liquid inside turns into foam. When drinking, the aroma will all come out of the liquid.