Technical Analysis of the final of 2017 WBC World Barista Competition Dale Harris's winning skills

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The winner of the 2017WBC World Barista Competition has been announced! British player Dale Harris wins the championship!

After the last cooking competition, this time ushered in the Seoul WBC2017!

The 2017 World Barista Competition held in Seoul has just concluded. Congratulations from the United Kingdom.

"Dale Harris"

Win the championship in 2017!

Don't talk too much nonsense, go to the film!

Champion: Dale Harris

For Has been Coffee (UK)

Coffee: Bluma Manor, SL28 (El Salvador)

Processing: Fully washed

Recipe:

Concentration: 20tap 40, extraction time about 26s, Ext.21%

Milk coffee: 20amp 44, about 35s extraction time

Creativity: there are too many chemical terms to understand. I will find an opportunity to understand them in depth.

My high light has expressive skills.

"in order to find the relationship between flavor and substance, I began to work with the University Academy of Food Sciences."

"next, I would like to introduce to you three kinds of flavor substances. Unlike the obvious flavor, this is a subtle, hidden flavor that can improve the flavor quality."

"the concentrated extraction rate will reach 21% (this is the only dialogue among the finalists to introduce the extraction rate)."

The top ten key coffee flavor substances in Dale coffee include (understand by Baidu):

Milk coffee:

1. Furfural (furfural)

2. Acetol (acetone alcohol)

3. 3-furaldehyde (3-furfural)

Condense:

1. 2-Methylpropanal (2-methylpropionaldehyde)

2. 2-Furanmethanol Acetate (2-furyl methanol acetate)

D-Limonene (d-limonene)

4. 2-Acetyl Pyrrole (2-acetylpyrrole)

Creativity:

1 、 1-Methyl 1H-Pyrrole

2. 2.6Dimethyl-Pyrazine (2, 6-dimethylpyrazine)

3.2.3 Hexanedione (2pyr3-hexanedione)

Slightly fat said:

The 15-minute presentation itself is a very lively chemistry lesson.

And the process of set up, explanation and production is like an epoch-making chef.

The theme is not only to show the corresponding elements of flavor, but also how to control and scientifically highlight the hidden substances to make coffee completely different.

When you find a partner in academia to help you, there is no need to dwell on this kind of science, it is too far from day-to-day operation.

It is not a rosy summer, nor is it a special treatment. Together with the manor, it tells the world that as long as you put your heart into it, there is a possibility of coffee anywhere.

Without freezing, and even back to the traditional concentrated bean grinder like K30, when everyone was exploring low concentration of Espresso, Dale resolutely chose the "flavor bomb" with high concentration and high extraction rate.

In fact, the science used is not just about flavor substances, including eliminating the visual attention of the judges, allowing each other to taste it intently, but also creating curiosity that makes the judges want to dig more.

# it's all science

Finally, I would like to say that Dale Harris has been on the field for nine years, and this year is his first time to win the British championship, but also the world championship. Behind all this, there are two words--

Hold on!

Video of the match from Dale Harris in the United Kingdom:

Copyright of video is owned by WCE and Cafeshow

Chinese subtitles are translated by evil GREYBOX COFFEE.

Information sharing is for communication only, please do not use it commercially.

two

NO2:Miki Suzuki

For Maruyama Coffee (Japan)

Coffee: the Rose Summer of Alasdis Manor (Bolivia! )

Handling: didn't hear it.

Recipe:

Concentration: 23max 5050 92C extraction temperature, about 21s extraction time

Milk coffee: 23pm 50 92C extraction temperature, about 21s extraction time, 70ml milk

Creativity:

1. The extraction temperature and time are about 22s and 92C respectively.

2 、?? G frozen lactic acid

3. 5g dry frozen honey

4. Stir

5. Spray the lavender-scented spray gun into the goblet before filling the cup

My high light's expressive techniques:

"in the extraction of espresso, there is often a trade-off. If you want to add an element, you will also lose the original element."

"double grinding can increase the surface area of my coffee powder by 10%."

"I will keep the coffee powder in an insulator to keep the temperature (low)."

Slightly fat said:

With a strong Japanese English accent, Suzuki players show their strength relative to Burma.

Personally, I like Bolivia very much. This rarely mentioned country of origin brings me an impressive flavor every time. I am also interested in the unique altitude and mysterious Inca civilization. Thank you, Maruyama Coffee, for your local investment and excavation.

There are some coffee and possibilities that will really be buried if you don't dig. In addition, double grinding also has great potential in Suzuki's presentation.

The first grinding degree is about # 3.5 and the second grinding is near 2. I think the main function is to remove the coarse powder stably and efficiently.

From Maruyama Coffee, Japan

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