Pan Zhimin of China in the 2018WBC World Barista Competition in Amsterdam, the Netherlands.

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20 June 2018

Amsterdam, the Netherlands

WBC World Barista Competition

Chinese player Pan Zhimin

The Chinese and English lines are provided by the Chinese champion team SOE in Beijing. Thank you!

English lines

Hello! My name is Jeffry. I'm very excited to be here and to share some coffees.

I believe everyone like me is fond of amazing coffee, quality food, and exceptional liquor. My experience of tasting always brings me tremendous inspiration. One of my favorite drinks is craft beer, so my topic today is about coffee inspired by craft beer. Let me turn on the gas stove to make the ingredient of my signature drink first. Now I would like to introduce the preparation while grinding the coffee. Please find details in the booklet.

Tech judge, pls allow me to purge the grinder.

Some people may know, IPA craft beer has rich fruity flavor just like some specialty coffees, as IPA contains plenty of hops which is fully aromatic. But one of the components of hops is Alpha Acid, it can cause pronounced bitterness in beers. So I used the approach of distillation to keep the aroma meanwhile getting rid of bitterness. I add 250 grams purified water, and 10 grams Saaz Hops from Czech. Hops will be heated to boiling and turned into steam. Then the steam will be condensed on the ice bowl above, and the hops distillate will drip into the lower small container. It will take 7 and a half minutes. Pls wait.

The coffee I bring today, also one of my favorite, is Pink Bourbon, from Finca La Pelota Huila Colombia, grown at 1770 meters, fully washed process. The reason why I chose this coffee is that it has distinct flavor of malt and hops, which is also in craft beer. In order to present the unique flavor and more sweetness, my roaster used light roasting and extended roasting time. The bean agtron is 61, the grounds agtron is 74, and total roast time is 11 minutes.

Isimm using 19 grams in and 39 grams out, same with the signature drink.There is one thing really interesting about today's coffee. This Pink Bourbon is actually from the same trees from the same terroir, but different picking periods. By contrast cupping, we found that the coffee of early picking period, October 2017, had distinct flavors and bright acidity, and the coffee of late picking period, December, had good balance and full body. So I mixed the early and the late on the scale of 6 to 4, which made the coffee has not only plentiful flavors but also better balance. Now please open the little box on you left side, smell it, you will get the aroma of hops. Before first sip, please stir your espresso 10 times using the spoon to let it cool down just a little more. Please put the spoon in the small plate after using.You can taste hops, ripe plum acidity, grape fruit, honey sweetness, malt sugar aftertaste, also medium body and smooth texture. Please put the spoon in the small plate after using. Enjoy!

(competition console card design)

(Decca design)

(table card on the day of the competition)

Chinese

Hello, judges. I'm Pan Zhimin. I'm very glad to be here today to share my coffee.

I believe that like me, in daily life, in addition to fine coffee, but also like a lot of food and wine, the experience learned from other industries, but also brought a lot of inspiration to my understanding of coffee. Today my topic is related to craft beer.

First of all, I will turn on the gas lamp to make the raw materials of creative coffee, and then I will introduce the preparation of my creative coffee while grinding coffee beans.

Judge, now allow me to clean the passage of the bean grinder.

IPA style craft beer has the same rich fruit flavor as many boutique coffee, this is mainly because this style craft beer contains a lot of hops, although hops has rich aroma, good judges, I am Pan Zhimin, I am very happy to be here today to share my coffee.

I believe that like me, in daily life, in addition to fine coffee, but also like a lot of food and wine, the experience learned from other industries, but also brought a lot of inspiration to my understanding of coffee. Today my topic is related to craft beer.

First of all, I will turn on the gas lamp to make the raw materials of creative coffee, and then I will introduce the preparation of my creative coffee while grinding coffee beans.

Judge, now allow me to clean the passage of the bean grinder.

IPA style craft beer has the same rich fruit flavor as many boutique coffee. This is mainly because this style of craft beer contains a lot of hops. Although hops have rich aroma, there is a substance called alpha acid, which will bring obvious bitterness. In order to get the aroma of hops and remove its bitterness, I came up with the method of distillation. First, 250g pure water was added to the distillation bottle, and then 10g hop particles of saaz variety from the Czech Republic were added. Through heating and boiling, the water vapor was produced, and the water vapor did not condense as expected, thus the beer flower dew which could remove bitterness and retain the aroma and flavor of hops was obtained. The production time is seven and a half minutes. Please wait a moment.

(Decca design)

Today, I brought a coffee bean that I particularly like. To my surprise, it has the rich flavor of malt and hops in craft beer. It comes from the washed pink bourbon tree species of Dome Manor in Whelan, Colombia. It grows 1770 meters above sea level. In order to show the unique flavor of powder bourbon and better sweetness at the same time, bakers use shallow baking and lengthen the baking time to develop more sweetness. The agtron value of bean surface is 61, the agtron value of bean core is 74, and the baking time is 11 minutes.

I use 19g powder to extract 39g coffee liquid, creative coffee is the same extraction parameters. The interesting thing about today's pink bourbon is that it comes from the same estate and the same coffee tree in different picking seasons. The early mature coffee fruit, with outstanding flavor and lively acid, was harvested in October 2017, while the late mature coffee fruit, with high sweetness and smooth taste, was picked in December of the same year. I mix coffee beans from the same area and the same coffee tree at different maturity stages, with a ratio of 6 to 4, which will make today's coffee have a better balance and rich flavor. Judges, now please open the small bottle on the left and smell it. You can feel the obvious flavor of hops. Before tasting this cup of espresso, please stir 10 times clockwise with a small spoon to lower the temperature slightly. You can feel the obvious aroma of hops, the acidity of ripe plums, the sweetness of grapefruit and honey, the finish of maltose, and medium weight. Smooth taste. After using the spoon, put it on the small plate in front of you.

Please take your time. Next I will make Espresso for Creative Coffee.

(Decca design)

My creative coffee is inspired by craft beer. We all know that brewing beer requires four substances: malt, hops, yeast and water. The brewing process is to saccharify the malt with hot water into malt juice, and then put it into hops to bring rich flavor. Finally, yeast is added to convert the sugar into carbon dioxide and alcohol. Because yeast fermentation produces alcohol, my creative coffee does not use yeast compared to the brewing process. The first step in making wine is to saccharify and convert the malt into wort, and the coffee I use already has a good maltose flavor, which is why I choose malt juice. First of all, add 20g wort, the wort is 100g light Al malt produced in Australia after grinding, add 200g pure water, saccharify at a constant temperature of 68 degrees, the production time is 1 hour, so I will make it in advance. After saccharification, malt will produce sugar, which is rich in maltose sweetness. Wort enhances the original maltose flavor of coffee and makes the taste smoother. Then add 3G beer flower dew to increase the original hop flavor in Espresso, while hops flavor and coffee original flavor combine to produce new flavor, such as peach and melon flavor, and then add 8g coffee honey produced in Yunnan, China, to increase the sweetness of the original honey in Espresso, and at the same time increase the alcohol thickness of the final drink. OK, now seal preservation, lock more aroma, mix all the ingredients evenly and refrigerate in an ice bucket for 4 minutes, the purpose of refrigeration is to dissolve the sweetness of the drink, it will be more balanced to drink at a low temperature, while the judges are waiting for the creative coffee, I will make the milk coffee. Just a minute please.

Judges, I found that the milk on the market combined with my coffee, the sweetness has not lived up to my expectations. I was wondering if there was any way to improve the sweetness of milk without adding it. I also found inspiration from craft beer, in an ice bok brewing process, the beer was cooled to minus 60 degrees several times, and the ice crystals were removed to improve the alcohol content of beer by 57 degrees. My milk treatment method is also called Bingbok purified milk method. First, the milk is frozen into milk ice cubes, and then slowly melted in a refrigerator of 4 degrees Celsius. Lactose and protein are melted out first, and only concentrated milk from the previous section of 500ml is selected. This method can increase the sugar content of my milk from 12% to 21%, greatly improving the sweetness and dense touch of milk coffee. Before drinking, please put a small spoon into the bottom of the cup and stir clockwise three times. You can feel the flavor of sea salt cheese, banana milkshake, Oreo biscuits and a long finish of maltose. The spoon can be placed on the front plate. The information on the card can help the main judges better record.

I will use 19g powder to extract 36g coffee liquid. The ratio of Espresso coffee to milk is 1: 5.Please take your time.

Judges, it's time to unveil creative coffee. This is a cold drink that can be drunk directly, and in this cup of coffee you can feel hops, honey, maltose, and all the ingredients collide to produce new flavors of peaches, melons and black tea.

Ladies and gentlemen, Milk Coffee enhances the sweetness of Milk Coffee through the inspiration of spirits purification, and Creative Coffee makes you feel the taste of craft beer through the combination of Espresso, malt juice and hops! I think coffee, as a fashionable drink, can get more inspiration from other fields in the future! I hope everyone likes my coffee! I am Jeffry, from SOE COFFEE in China.

But there is a substance called alpha acid, which will bring obvious bitterness. In order to get the aroma of hops and remove its bitterness, I thought of the method of distillation, first adding 250g pure water in the distillation bottle, and then adding 10g hop particles of saaz variety from the Czech Republic, through heating and boiling to produce water vapor, which does not condense as expected, so as to get a beer dew that removes bitterness and retains hops aroma and flavor. The production time is seven and a half minutes. Please wait a moment.

Today, I brought a coffee bean that I particularly like. To my surprise, it has the rich flavor of malt and hops in craft beer. It comes from the washed pink bourbon tree species of Dome Manor in Whelan, Colombia. It grows 1770 meters above sea level. In order to show the unique flavor of powder bourbon and better sweetness at the same time, bakers use shallow baking and lengthen the baking time to develop more sweetness. The agtron value of bean surface is 61, the agtron value of bean core is 74, and the baking time is 11 minutes.

I use 19g powder to extract 39g coffee liquid, creative coffee is the same extraction parameters. The interesting thing about today's pink bourbon is that it comes from the same estate and the same coffee tree in different picking seasons. The early mature coffee fruit, with outstanding flavor and lively acid, was harvested in October 2017, while the late mature coffee fruit, with high sweetness and smooth taste, was picked in December of the same year. I mix coffee beans from the same area and the same coffee tree at different maturity stages, with a ratio of 6 to 4, which will make today's coffee have a better balance and rich flavor. Judges, now please open the small bottle on the left and smell it. You can feel the obvious flavor of hops. Before tasting this cup of espresso, please stir 10 times clockwise with a small spoon to lower the temperature slightly. You can feel the obvious aroma of hops, the acidity of ripe plums, the sweetness of grapefruit and honey, the finish of maltose, and medium weight. Smooth taste. After using the spoon, put it on the small plate in front of you.

Please take your time. Next I will make Espresso for Creative Coffee.

My creative coffee is inspired by craft beer. We all know that brewing beer requires four substances: malt, hops, yeast and water. The brewing process is to saccharify the malt with hot water into malt juice, and then put it into hops to bring rich flavor. Finally, yeast is added to convert the sugar into carbon dioxide and alcohol. Because yeast fermentation produces alcohol, my creative coffee does not use yeast compared to the brewing process. The first step in making wine is to saccharify and convert the malt into wort, and the coffee I use already has a good maltose flavor, which is why I choose malt juice. First of all, add 20g wort, the wort is 100g light Al malt produced in Australia after grinding, add 200g pure water, saccharify at a constant temperature of 68 degrees, the production time is 1 hour, so I will make it in advance. After saccharification, malt will produce sugar, which is rich in maltose sweetness. Wort enhances the original maltose flavor of coffee and makes the taste smoother. Then add 3G beer flower dew to increase the original hop flavor in Espresso, while hops flavor and coffee original flavor combine to produce new flavor, such as peach and melon flavor, and then add 8g coffee honey produced in Yunnan, China, to increase the sweetness of the original honey in Espresso, and at the same time increase the alcohol thickness of the final drink. OK, now seal preservation, lock more aroma, mix all the ingredients evenly and refrigerate in an ice bucket for 4 minutes, the purpose of refrigeration is to dissolve the sweetness of the drink, it will be more balanced to drink at a low temperature, while the judges are waiting for the creative coffee, I will make the milk coffee. Just a minute please.

Judges, I found that the milk on the market combined with my coffee, the sweetness has not lived up to my expectations. I was wondering if there was any way to improve the sweetness of milk without adding it. I also found inspiration from craft beer, in an ice bok brewing process, the beer was cooled to minus 60 degrees several times, and the ice crystals were removed to improve the alcohol content of beer by 57 degrees. My milk treatment method is also called Bingbok purified milk method. First, the milk is frozen into milk ice cubes, and then slowly melted in a refrigerator of 4 degrees Celsius. Lactose and protein are melted out first, and only concentrated milk from the previous section of 500ml is selected. This method can increase the sugar content of my milk from 12% to 21%, greatly improving the sweetness and dense touch of milk coffee. Before drinking, please put a small spoon into the bottom of the cup and stir clockwise three times. You can feel the flavor of sea salt cheese, banana milkshake, Oreo biscuits and a long finish of maltose. The spoon can be placed on the front plate. The information on the card can help the main judges better record.

Judges, it's time to unveil creative coffee. This is a cold drink that can be drunk directly, and in this cup of coffee you can feel hops, honey, maltose, and all the ingredients collide to produce new flavors of peaches, melons and black tea.

Ladies and gentlemen, Milk Coffee enhances the sweetness of Milk Coffee through the inspiration of spirits purification, and Creative Coffee makes you feel the taste of craft beer through the combination of Espresso, malt juice and hops! I think coffee, as a fashionable drink, can get more inspiration from other fields in the future! I hope everyone likes my coffee! I am Jeffry, from SOE COFFEE in China.