The Story of the Coffee Man: how did the siphon barista become?

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A good cup of coffee, first of all, there are excellent coffee beans, but if there is no first-class barista brewing, it is difficult to give full play to the unique flavor of coffee beans. So what qualities should a good barista have? "you must be enthusiastic about coffee and be willing to take the time to delve into relevant knowledge, accumulate experience and hone your skills." Jobe, the barista, affirmed.

Turn an interest into a career

"about 10 years ago, after the first taste of hand-made boutique coffee in Japan, it was unforgettable." For good memories, some people are only happy to indulge in them, but Jobe chooses to add value to memories. Studying tourism management at university, he is now working as a restaurant innovation and standards administrative manager at Andrew Bakery in Macau, mainly engaged in clerical and frontline sales management.

Because of his love of coffee, in addition to enrolling in barista courses in his spare time, he also recommended himself to the company to personally participate in the work of making coffee and accumulate experience from actual combat. Last year, in the name of the company, he participated in the MSC siphon baristas Competition (qualifying Competition) organized by the Macau Coffee Love Association, and his victory allowed him to travel to Japan to participate in the WSC World siphon baristas Competition.

"I am very happy to be able to represent Macao in the international competition. Although I only won the eighth place, for me who have no experience in international competition, this experience is very valuable. It is not only an eye-opener for me, but also helps to enhance Macao's popularity in the international coffee industry."

International fame is still inexperienced.

Nearly a year after last year's competition, Jobe still can't hide his excitement when talking about it. In order to achieve good results, he and his entourage specially arrived in Japan a few days in advance to prepare for the war. "in order to adapt to the environment and adjust the mood, we specially held a simulation competition in the hotel where we stayed. Unfortunately, it was not expected that the potable water provided by the conference was different from the quality of the hotel, resulting in the unsatisfactory taste of the brewed coffee. "

According to the regulations of the competition, after brewing coffee, baristas have to brief the judges on the taste and uniqueness of their coffee. As the water quality will have a subtle effect on the taste of coffee, and baristas cannot taste it after brewing, they will make mistakes. "I played as well as I should on that day, but when I went out for the first time, I was nervous. Coupled with the lack of on-the-spot experience, there were a lot of unexpected things." Jobe hopes to qualify again this year to represent Macao in the competition.

In addition to his daily work, Jobe will also work as a mentor to the Macau Coffee Love Association in his spare time to teach coffee knowledge. Earlier, as an experienced person, he demonstrated and shared his experiences with baristas who were interested in participating in this year's MSC qualifying competition. "the competition is a test of the barista's experience and on-the-spot performance. If you want to get good results, you must first have a stable performance and a clear understanding of the rules of the game. As a matter of fact, baristas in Macau already have a certain level and only lack the experience of participating in international competitions. I hope that we can enable more people to join the industry through different activities and competitions, so as to raise the standard of the industry. "

Siphon coffee brewing process

1. First set up a filter in the siphon coffee pot and put in the coffee powder, at the same time, add hot water to the glass pot and cook until white smoke comes out.

two。 Insert the top glass container into the glass pot

3. The water rises gradually due to the pressure of steam and gently stirs with a wooden spoon to make the coffee powder wet and heated evenly.

4. After all the water below rises to the upper pot, move the siphon coffee pot away from the fire, and the brewed coffee will gradually flow back to the lower pot as the temperature drops.

5. Complete