Is the coffee made by world champion Wang Zechong really delicious? How does Wang ce make coffee?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Chad Wang, 28, said today that his interest in flavor originated from a special experience in a British chocolate dessert shop at the age of 25, and then accepted the arrangement at home to learn about coffee.

Chad prepared 236 Panama Geisha (Geisha) today. Although this bean is already a very powerful coffee bean, it is not the first time I drink coffee brewed by Geisha. The coffee brewed by Chad's hand brings me a feast of taste. It is really amazing and enriches my taste and taste.

Why 236 Panama Geisha? Chad said: This is the coffee bean he used to win the world championship. Today he's trying to recreate the flavor of the day for us to taste!

The first step is to grind the coffee beans first, and the ground beans, even if the distance from me is about one and a half meters, can also clearly smell the rich citrus-like fruit fragrance, in Chad's hands kept stirring, but also brought out the aroma of peach and plum fruits, this is because of the stirring process due to contact with the air (carbon dioxide) produced by the change, if continue to stir, will present chocolate flavor.

Then brewing using a conical filter cup, this filter cup is actually a spiral brewing, but he is using the center brewing this time, because he has to brew 3 at a time, in order to avoid coffee powder is poured into the water when disturbing the use of the center brewing.

The first time the coffee was brewed, the water temperature was 92 degrees, and the brewing time of 1 minute 30 seconds to 2 minutes was Chad's consistent brewing time, and he also said that the brewing time was actually related to the degree of grinding. Just after the bubble is suitable for experiencing its aroma, such as coffee temperature dropped to about 70 degrees before beginning to taste, and coffee itself will also produce aroma and taste changes with the change of temperature.

After my first sip, I could clearly feel the sour taste of peach in my mouth. However, it was not sour at all, but it stimulated my mouth to secrete saliva!

After the sour taste of peaches, it brought the taste of dark chocolate, but without bitterness. The mouth was full of chocolate flavor (at this time, there was a sudden taste similar to drinking red wine. Coffee tasted silky and smooth, and then had a fruity flavor). After swallowing, the mouth was still full of fruity and floral taste.

The first tasting also ends with Chad sharing his participation in the world competition, and Chad also sets about preparing for the second brewing.

The second stage of brewing, or the same beans, but in the feeling obviously changed rich and richer aroma, Chad said that because of the change in water temperature (88 degrees), so the second cup of coffee taste is thicker, sweeter, more floral!

What does changing the temperature affect?

What will affect is the flow rate, lower temperature, water will become heavier, but the same coffee in 2 brewing, because of the temperature adjustment, brought out by the taste and aroma also have obvious differences, this is also too surprising (this part must be too little I drink master coffee!)

The second cup of spit drink the first mouth with the first cup, immediately reflect the sour taste, and then drink in the middle, chocolate taste has been spread in the mouth, and then drink the mouth is filled with chocolate fragrance, even in the cold after the normal temperature still retains the same aroma, and did not bring out other offensive taste!

In fact, after writing so much, I still have the opportunity to taste the beauty of this cup of coffee myself, so that I can really feel more feelings that I can't express in words!