Talk to coffee champion Lim Dong-Won: what does it take to be a barista?

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Under the leadership of the super-commerce channel in Taiwan's coffee market, the number of coffee consumers has reached a peak because of its low price and convenience. however, at a time when consumption habits are gradually infiltrating the bottom, the taste culture of coffee is not necessarily growing shoulder to shoulder. In recent years, Lim Dong-Won, one of the vanguards promoted by Taiwan's coffee culture, has been promoting the simplicity and value of how to enjoy coffee, so that coffee can really enter the realm of taste, and at the same time, it can also enter life, so that the local coffee culture can take root and grow real Taiwanese coffee.

Lim Dong-Won, the founder of GABEE, won the champion of two Taiwan Coffee Masters Competition and the Taiwan representative of the World Coffee Masters Competition, and won 17th place.

800 fragrances flirting hand-barista

Since the Japanese brought coffee to Taiwan for cultivation, the history of coffee development in Taiwan has undergone several ups and downs. The quality of coffee in Taiwan has been able to improve continuously in the past few years, in addition to the promotion of the mass market and the continuous development of cafes. There is also a big reason because of international competitions.

At that time, the American Fine Coffee Association and the European Fine Coffee Association jointly held the World Coffee Competition, which aimed to promote the technology of fine coffee and refined coffee. After 2005 and 2006, the technical concept of coffee had reached the foundation. They began to focus on more details, including equipment, the way coffee beans are grown and handled, because the competition requires well-prepared beans. To communicate with the manor how to plant and deal with the details, the more research on these, the more effective to improve the quality and quantity of coffee, and the more diverse and special flavor, which is the transformation of the coffee industry in the past five years.

Mellow milk is poured into the coffee to form one beautiful arc after another.

The value and value of a cup of coffee is actually like a glass of red wine, we have begun to use the concept of manor to distinguish, this matter is actually the same in all catering industries, that is, the production of ingredients transparent resume. To put it simply, the core strategy for the pricing of a certain coffee commodity is to let you know the invisible value through concrete representations, so it will tell you how hard it is for farmers to grow beans of such good quality. and which producing area or even which manor is this? How to preserve and dispose of raw beans? How do you bake it? How will the beans be cooked when they reach the barista? You will find that there are many links and factors to control the quality of coffee.

There are a lot of volatile aromatic substances in coffee. Because of the conversion of these substances during roasting, the cell walls of coffee beans will be broken and the aromatic substances will be released, so that we can extract coffee. The aroma of coffee is the most complex of all ingredients. There are probably more than 800 volatile aromatic substances in a bean, which will be lost after baking, and its aroma will change with the change of time. The combination of aroma and taste is the flavor of coffee.

Every process of brewing coffee will affect the flavor of the coffee, so you must be very careful.

It is constantly changing from the moment the baking is finished, so the barista should constantly adjust the way of cooking and extraction according to the weather and the freshness of the beans, even in the morning and evening. Such as adjusting the extraction pressure, water temperature, coffee bean grinding fineness and quantity, filling method. Therefore, a good barista, like a good cook, requires talent and effort.

│ Lim Dong-Won, founder of GABEE

* won the champion of two Taiwan Coffee Masters Competition

* Taiwan representative of the World Coffee Masters Competition, won the 17th place

* publish the book "Latte Art Coffee pull-the perfect encounter between Espresso and Milk"GABEE. Champion Creative Coffee"

* served as judges and coaches of national coffee masters competitions for many times

* part-time lecturer in several colleges in Taiwan