The public secret of winning the world coffee brewing champion Wang ze at the age of 28 (2)

2017 World Cooking Cup (World Brewers Cup) champion: Wang ce Chad Wang

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One minute on the stage, ten years of work off the stage! The world champion has to go through careful thinking and training, and the bean picking, fermentation, baking and cooking are all carried out with great precision and delicacy.

Wang ze: the hand is the key factor

"the hand is a very critical factor." He pointed out that although all the parameters before cooking can be set, if the hand is unstable, all the parameters will be meaningless. Unstable hands will lead to different amounts of water each time, and the results must be different. "you have to determine the amount of water you inject each time." you have to count the number of circles, these are the details that a professional cook should pay attention to. "

At the time of the competition, Wang ce also showed his unique skill-- at the same time, he fluently held a kettle with both hands to flush water, while explaining in English through the microphone, but he first used two pots to inject water into the left and right two ceramic V60 filter cups, and then injected water into the middle judges' filter cups, which remained stable and staggered into three filter cups in more than a minute. Beautifully won the unanimous favor of all the judges.

This eye-catching method of brewing the pot with both hands at the same time came from Wang ce's coach, the Greek Stefanos Domatiotis of ─, the 2014 world cooking champion. There are several descendants of Stefanos's signature technique, and as soon as this technique is unveiled, experts will know what to do, but Wang ce is the first Asian cook to inherit this technique.

Tips for choosing water for the champion of brewing

He is happy to pass on the brewing training to the coffee people who are willing to participate in the competition. Wang ce shares his secret of winning the championship from taking part in the competition with his own water. "if the water quality is different and the flavor is poor, you need different parameters." Wang ce's team decided to use the simplest method, first make good use of the water quality, and then fix all the parameters, such as gouache ratio, grinding degree, water temperature control, etc., and grind it very finely. Once injecting water into the filter cup, the stable hand does not need to turn a few more laps. The coffee powder will pour itself, and he can only pour water into the filter cup. "Grinding degree and water quantity are the corresponding parameters for brewing, and the brewer injects water into the center of the filter cup according to the grinding degree. The traditional Japanese hand flushing is relatively rough and requires some disturbance to flip the coffee powder. "

Each cook's technique has suitable water. The water used by Wang ce is neutral and slightly sour. PH6.7~6.8,TDS is about 70ppm (the content of electrical conductivity, salt, calcium, etc., 0~89ppm is strong soft water, some baristas like very clean taste and will use a low TDS value). According to the value commonly used by baristas, the water quality used by Wang ce is on the high side, so it will be ground fine corresponding to this water quality. Then use some minerals to balance and blend these flavors, this TDS value coupled with his brewing techniques and water quality, the resulting sweetness and coffee body fat thickness are high, and show a syrup-like texture.

Professional task: to make more people fall in love with coffee

Wang ce believes that one of the lessons of being a professional is to make more people like coffee, so that coffee lovers can establish their own coffee style at home. "how can we develop a bigger market? everyone doesn't have to be like us." what we can do is how to make coffee easier and make everyone willing to try it. "

"what I want to do is to chain boutique coffee. In addition to small shops with their own personality, I want to manage boutique coffee as an enterprise from my point of view and concept, and see if I can do anything interesting." The rise of Blue Bottle coffee in the United States has set off a new wave of high-quality coffee brewed and aged by hand and machine. Wang ce believes that this wave will sweep all over the country.