[favorites] 2017 World Coffee Brewing Competition Top 6 contestants' experience sharing of brewing formula

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2017 World Coffee Brewing Competition Top 6 experience sharing brewing experience

Source: @ BlackWaterIssue

Sam Corra (Ona Coffee) / Australia

Source: @ BlackWaterIssue

Designated cooking (Compulsory Service) / 66.08 points

The instrument used: love music pressure

Designated boiled beans: washing treatment in Nicaragua

Specify the water provided on the cooking process: the water provided on the specified cooking contains a lot of calcium and is not easy to show sour and light baking flavor.

What strategy does Sam Corra carry out according to the specified coffee and water?

The target is 10% extraction yield (Extraction Yield) and 35TDS. I think more than 10% of the extraction yield will lead to a bad taste of coffee, so I don't want more than 10% of the extraction formula. In order to get a stronger sour taste with the specified water, I ground the coffee beans very thickly. But it also needs to give up some strength (Strength).

The recipe for brewing:

Ratio: coffee 1: 14

Water temperature: 80 degrees

Water quantity: pre-soaking (30g) + 120g + 150g

Stir 6 times in 15 seconds after cooking. After 1 minute and 10 seconds, the extract was performed for 20 seconds.

Finally, dilute it with 78g water at 95 degrees.

Source: @ BlackWaterIssue

Optional cooking (Open Service) / 80.83 points

Self-made beans: Whole Cherry Carbonic Washed at Deborah Farm in Panama, with rich flavor and sweet, heavy coffee.

The process of handling this coffee: as if its name is "Whole Cherry", the entire coffee fruit is sealed in a slot. Carbon dioxide is produced in the sealed trough and the coffee fruit goes through 80 hours of dry fermentation (Dry Fermentation). After that, the pulp is removed and washed and dried.

Filter cup: metal Hario V60

The recipe for brewing:

Coffee: 20g (rough grinding)

Water: 93 degrees, 300g

After pre-soaking (35 seconds), 70g (36 seconds) + 60g (105 seconds) + 60g (135 seconds) + 60g (205 seconds)

(end)

STATHIS KOREMTAS (Taf Coffee) / Greece

Source: @ BlackWaterIssue

Specify Compulsory Service / 70.33 points

Specify the utensils used for cooking: Bonavita filter cups.

Specify the water provided in the cooking process: up to the standard, but also has a sweet taste.

Follow the specified coffee and water strategy: can't say

Source: @ BlackWaterIssue

Optional cooking (Open Service) / 76.51 points

Coffee of choice: ninety Semeon Abay Rose Summer Coffee, because it is the most impressive coffee I have had this year.

The process of this coffee: can't say

Choose brewing utensils: Hario V60 filter cup. I think ceramic Hario V60 is the most obvious way to show the unique aroma and taste of my coffee.

Brewing formula: 15g coffee powder, 250ml water, extract 220ml coffee.

(end)

CONSTANTIN HOPPENZ (Bonanza Coffee) / Germany

Source: @ BlackWaterIssue

Specified cooking (Compulsory Service) / 67.75 points

The appliance used: Hario V60 is selected. Because this is the instrument I am most familiar with.

Designated boiled beans: pretty good. I specially left some coffee and tasted it two weeks later. There are many rich flavors. I think it's coffee treated in a special way.

Specify the water provided in the brewing process: it is very suitable for extracting coffee.

Strategy: extraction and balance: increase the extraction yield as much as possible, while maintaining balance.

Weight sense: the water temperature is as high as possible, and the coffee powder is a little more. (Up-dosing)

Sour taste: to retain sweetness and weight, choose moderate fineness. In addition, in order to emphasize the sour taste, also added a very thick coffee powder.

Specify the recipe for brewing:

Fineness: grinding moderate coffee powder 17g + fineness: fine coffee powder 3G

Water: 96 degrees, 250ml

40g pre-soaking (30 seconds)

Source: @ BlackWaterIssue

Optional cooking (Open Service) / 72.94 points

Coffee of your choice: Muthonjo of Kirinyaga, Kenya, from Nordic Approach, a famous coffee raw bean manufacturer in northern Europe. I particularly like Kenyan coffee. Kenyan coffee is rich, fruity and sour.

The process of this coffee: like ordinary Kenyan coffee, it is washed and treated.

Optional filter cup: use the filter cup made by Bonanza Coffee himself. This filter cup is a glass filter cup without grooves (Rib), which is characterized by slow extraction speed. I call this extraction method "Long Pourover Method" (5 minutes 30 seconds).

Water used: the water used is hardness 35ppm, alkalinity 45ppm. Buffers (buffering effect) Kenya's sour taste with proper alkalinity.

The recipe for brewing:

A) with 100ppm and 1.40TDS as the goal, 14g coffee powder is boiled with 90 degrees 230ml water. The whole extraction time is 5 minutes.

(end)

PETRA STRELECKA (Industra Coffee) / Czech Republic

Source: @ BlackWaterIssue

Specify Compulsory Service / 65.92points

Specify the utensils used for cooking: the same as when you choose to cook, the plastic Hario V60 is used.

Specify the coffee beans served in the brewing process: very good, fully develop (develop) the taste of the coffee when roasting. I think it's Colombian coffee.

Specify the state of the water provided on the cooking process: the water is also very good, worthy of the Brita water purification system!

What is the strategy for designated coffee and water: my strategy is to use the same formula as self-brewing, but with a different thickness. My coach and I looked for the most suitable thickness and extraction ratio.

Specify the recipe for brewing:

15g coffee powder, 250g water.

Extract with 50g of water every 30 seconds.

Another feature is that the coffee powder left in the mouth of the bean grinder is not stingy after grinding in order to prevent the coffee skin from coming out.

Source: @ BlackWaterIssue

Optional cooking (Open Service) / 72.60 points

Coffee beans of your choice: ninety roses summer coffee from the Volcan region of Panama is the best for sensory evaluation. It presents a variety of flavors according to different temperatures.

The process of this coffee: the coffee I use is blended. Coffee that goes through two different treatments on the same farm. 30 per cent is honey-treated and 70 per cent is Hot Fermentation Process-treated coffee.

Choice of filter cup: Hario V60 filter cup, plastic Hario V60 temperature is very stable, coffee taste is very clear.

The recipe for brewing:

A) 14.8g coffee powder, 250g water.

As with the specified cooking formula, flush 50g of water every 30 seconds.

Water: 6.2pHpH90ppm

(end)

Michael Manhart/ Austria

Source: @ BlackWaterIssue

Specify Compulsory Service / 70.83 points

Specify the utensils used for cooking: Ailo pressure

Direction: reverse pressure

Coffee: 30g, thicker (Percolator scale of BUNN bean grinder)

Water: 85 degrees

Pour 120g of water, stir for 10 seconds, and extract after 40 seconds.

Dilute the extracted coffee with 85 degrees and 90g of water.

Manhart explained that the above recipes will show the sour and sweet taste of coffee, eliminating excessive bitterness.

Source: @ BlackWaterIssue

Optional cooking (Open Service)

Coffee of your choice: from Italian roaster champion Rubens Gardelli (who won the Italian roasting contest in 2014-2017), he produced the coffee under his Mzungu project in Uganda.

The farmer of this coffee is Dison, whose farm is located in the Elgon Mountains of Uganda, 2380m above sea level, and its variety is unknown. Rubens Gardelli says it comes from a special process of harvesting, fermentation and drying.

Manhart said he chose this coffee because of the most unique and impressive coffee he has ever had.

Self-made coffee filter cup: made by yourself. In order to ensure a stable temperature inside the filter cup, he makes a ceramic filter cup which is thicker than other filter cups. And in order to improve the extraction speed, the hole of the filter cup was made bigger. This structure makes his coffee more Fruity and Clean.

He calls his cooking method "1-2-3", and the recipe used in the self-cooking process is as follows.

Coffee: 16g

Thickness: thicker, use a sieve to remove the fine powder less than 600 centimeters.

Water: use 94 degree "Third Wave Water" [related article link] water 250ml. The internal temperature of the filter cup is 92 degrees.

1-2-3 brewing method: the moisture content of 250ml is 40,80,130g.

Extraction time: 2 minutes in total

(end)

Chad Wang / Taiwan

Source: @ BlackWaterIssue

Specify Compulsory Service / 66.25min

In the specified brewing formula: Grinding Profile (sieving fine powder), which is done to improve the cleanliness (Clean Cup) of coffee.

Coffee: 25.1g

Water: 180ml

Pre-immersion: 25 seconds / 15 seconds (twice)

Cooking time: 1 minute 10 seconds

Then dilute the normal temperature water with 35ml to increase the sweetness of the water to make it ready to drink.

Source: @ BlackWaterIssue

Optional cooking (Open Service) / 82.81 points

Coffee beans: the selected coffee is a rose summer variety from Silla de Pando, Panama, NPEG region. This coffee is the same as the coffee used by this year's American champion Dylan Siemens, which is processed by lactic acid fermentation (Lactic Processing). Coffee beans harvested by Hand Pick on January 21, 2017.

Processing: coffee processing is called "Cold Lactic". Through this process, the enzymes in coffee cells become the feed of microorganisms, and the coffee is fermented with the growth of microorganisms, and the lactic acid bacteria produce good and unique sour taste.

Roasting: beans baked by baker Yu Qing. These beans are made in Diedrich 5kg's roaster and are prepared 3 or 4 days before the competition.

Baking degree: Agtron 75-80

Brewing utensils: Hario V60

Coffee powder: 15g, particle size: 400?

Boiling water: 80 ppm, pH 6.8, 92 degrees, 250ml

Coffee TDS:1.42

One of the keys to this year's new rules is to provide more perfect coffee, contestants can explain the specific methods of coffee to the judges. So Wang ce made full use of this change. After 5 minutes and 20 seconds of brewing, the following time gave the judges a careful introduction to the aroma changes of coffee from hot to cool.

In this way, Wang ce spent more than 4 minutes communicating with the judges, improving the score of the optional cooking link.