The public secret of winning the world coffee brewing champion Wang ze at the age of 28 (1)

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The global trade volume of coffee is second only to oil, rather than the NBA of agricultural products. As long as there is a match, there will be employees and fans from all over the world to pay attention to it, just like the NBA game, which requires the cooperation of strikers, centers and guards in order to play a good game. Compared with other countries, Taiwan's coffee, with an annual output of only 841 metric tons, is like a dust spot. In recent years, due to the dedication of employees in various links, Taiwan coffee has repeatedly stood out in international competitions in terms of baking, brewing, flower drawing, cup testing, and so on. This has made coffee people all over the world take a new look at Taiwan coffee, and gradually linked to the refinement of the fine coffee industry. While the boutique coffee is changing with each passing day, and every link has endless business opportunities, it is not too much to say that it is the glittering catering industry.

Wang ce, who served as the judge of the Taiwan Coffee Top 12 + 1 Invitational tournament and won the 2017 World Coffee Cup Championship in June this year, polished the mirror of the defender with a skilled and charismatic staff. Once again, it marks that boutique coffee is a fashion industry that combines local customs, technology, flavor, performance, machinery and equipment, and even creates idols.

Trained to taste food since childhood, won the world championship at the age of 28.

Only a year after he began to brew coffee, 28-year-old Wang ce won the world championship, and now he is always surrounded by people asking for autographs on coffee-related occasions, which seems lucky. However, when Wang ce set brewing coffee as a career, after repeated and careful reflection and practice, he derived a coffee philosophy that is pleasing to himself and to others.

Every aspect of boutique coffee is a creation of both reason and sensibility. Wang ce, who first tried to cry, positioned himself as a Maker, requiring that the coffee brewed must have a close relationship with him. Coming from a well-known trading coffee company, coffee has long been a part of his daily life. He sipped this black liquid for the first time since he was six years old. "Coffee has always been in my life. I have been listening to my parents. My parents have trained me to taste food since I was a child. I have to describe the taste when I eat, which will be very helpful to me in the future."

Waving goodbye to Taiwan at the age of 12, he chose to study in Britain alone, studying for a master's degree in biology and food nutrition, and then went to London's Blue Belt to get a baking diploma, learn to taste, and then work in a boutique chocolate shop. Chocolate is also about producing areas, manors, proportions, and flavor, and tasting coffee is just a shot in the door for him.

After studying in Britain and returning to Taiwan, his father arranged a systematic coffee course for him, and he also went to work at REC Coffee in Fukuoka, Japan. He was personally processed by coffee master Iwase Iwase (Yoshikazu Iwase), seeking motivation from the needs of the guests he served, and even scrutinized the feedback notes of the guests, thus accumulating the seal of his coffee career. When all the conditions were in place, Wang ce was ready for the competition after a year and a half of formal contact with coffee.

Wang ze, the 2017 world coffee cup champion (photo courtesy of Dongran Entertainment Industry Co., Ltd.)

The bean picking, fermentation and baking are accurate, and the cook connects the person with the producing area.

Before the game, Wang ce's team knew that in recent years, international coffee competitions, whether raw beans, roasting, brewing and other competitions, were almost invariably scored high marks in Panama's Geisha (also known as geisha) beans. Wang ce thought this trend was quite reasonable, and any contestant was bound to come up with beans that were bound to win, he realized. "if you don't punch the judges, it's hard to impress them." In addition to heavy taste, the aroma / flavor / acidity / body fat / afterrhyme on the score table must be at least moderate.

In order to implement their ideas and vote for the judges' preference, Wang ce's team started from the manor, picked out the beans located in Silla de Pando in the Volcan of Panama from the more than 300 coffee beans on the cup test table, studied the processing method, and devoted more attention to the quality of the beans, and devoted themselves to producing fragrance-like aroma through fermentation, so that the flavor of coffee could evolve again. Looking back, Wang ce suggested to Taiwan coffee beans, "I think it has great potential to improve the quality of coffee beans. Taiwan coffee beans can try this method to reflect their quality."

Accurately handle the beans closer to the favorite taste of the judges, and then give them to the trusted baker, be sure to boil and show the desired taste, such as his speech in the competition: "for a cup of 'clean' coffee, workers pick fresh fruit of the same color, and then the fermentation process breaks down the sugar into lactic acid and aroma ester molecules, which will be a 'pineapple-like acidity' in your mouth. The coffee processing information of the origin is important, but only when I, as a brewer, associate this information with you and this cup of coffee, will the information be valuable. "

Brewing is the last step in the interpretation of coffee, and it is also a link to face the guests directly. Wang ce stressed, "what I have to do is not only to make a cup of coffee, but also to let everyone know what is good about this coffee." apart from brewing, my homework, my thoughts, what I have done. "

The action is exquisite. 9 minutes 59 seconds. Perfect touchdown.

From breaking out of the top 20 cooks in Taiwan, to competing with the top players of 41 other participating countries in the World Cup, there are only six left in the finals, and there will be more than a thousand people all the way through. Now it is in the overall process (bar management, whether clean enough, no extra movements), customer service (does it leave the judges with the impression of comfort? Are you thoughtful for the judges when drinking your coffee? Strive for high marks on projects such as). Wang ce's delicate movements that are different from others in Budapest have so far been impressive.

"you will see my eyes, naturally from the rightmost Thai female judge to the far left, everyone stays for 2 seconds." The judges all have a note board in their hands. Apart from the chief judges who are standing, Wang ce asked the three sitting judges not to take notes. "now I'm going to start describing the flavor. Please don't rush to write, but pay attention to my actions." Then, he personally handed out the menu to each judge, and the ladies first, these thoughtful actions to increase the contact between people, in order to move the judges' behavior.

Before starting to cook, he first made a warm cup action that no contestant had ever done before, took out a white glove, wore it on his right hand, took out a white towel, folded it twice, wiped the white coffee cups clean one by one, and placed the ear of the cup on the right-hand side of the judge to deliver it to the table. Later, during the lecture, Wang ce revealed the intention of every move in the competition. "this is a kind of thinking for others. ─ puts the coffee cup of the judges in the right position, because the judges will not pick up the coffee cup and smell it, but will smell it with their face. I believe most contestants should pay little attention to this."

After brewing, Wang ce also designed a special action for the judges to check whether the coffee mountains of his three filter cups were all equally high, and handed them the coffee to smell, which was different from the other contestants. It was stipulated that the cooking must be finished within 10 minutes. Finally, Wang ce cleaned up everything on the table and did not waste a touchdown in 9 minutes 59 seconds.

"the most important thing is that the person who drinks the drink, a brewer must start from the drinker's point of view." ─ Wang ce, 2017 World Coffee Cup Champion

After the game, Wang ce was invited to open a shop in Shanghai and Japan, but he, who has planned to open a coffee shop next year, plans to open his first and flagship store in Taiwan as a platform to convey his ideas. "my father's idea is that if you want to open a store, you should open it in Shanghai, but after all, I represent Taiwan to win the championship. Of course, the first store will start from Taiwan." Define your brand as "FUN Taiwan". "this is an emotional issue, even if you don't earn more in Taiwan than in Shanghai."