Listen to the cup tester to talk about: coffee cup test is what cup test standard, procedure, process, grinding degree

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

q. What enables you to turn coffee into a career?

In fact, I forgot when I began to think that coffee can be used as a career. I think it was when I read IVE.

I started my first job by ordering coffee beans in Fresh. Six or seven years ago, I would bake beans at home, and then I felt as if no one in Hong Kong was doing this, and there seemed to be a lot of room for development.

In the early days, I went to Yunnan, thinking about traveling and looking for coffee beans. I went there for almost a month.

In fact, it is quite boring. When I gossip around Yunnan, the coffee beans I am looking for are only coffee beans. Even I don't know why I know that coffee beans are produced in Yunnan.

There was a very special experience. One of them was in Xizang's Spinn Cafe (Fengzhuan Cafe). He didn't communicate with the owner at that time, but he felt that the cafe was very proud.

It turns out that the mentality of opening a coffee shop can give people a comfortable seat, hea, or even a transit station for passengers to travel.

After returning to Hong Kong, because I like to delve into things, maybe the more research I do, the more I think that others are not doing well, so I might as well try to make baked beans myself.

Try everything when you bake your own beans: stir-fry in a pan and bake in an oven. If you try, you might as well go to Taiwan to learn baking beans and wonder if you can become a career at the same time.

When you arrive in Taiwan, it depends on what the cafe is like and how difficult the business is. and so on.

Maybe after completing the course, I found that I might have the opportunity to develop and change to this industry, and my job at that time was not a very promising industry, so I decided to switch to coffee.

q. Do you remember the experience of your first Cupping?

When I made cups for the first time, I thought each cup tasted the same. It's not really that there's a big difference, and then I wonder why other people can say so much. Why I can't drink anything. Really discover more flavor should be in the Q-Grader class, may be a time to try a lot of producing areas, but also come into contact with other people, listen to how they describe the taste, then began to know more about the cup test.

q. As a cup tester (Cup Tasters), which one is more important for baking and cooking?

Baking is more important. Because baking requires procurement and adjustment of the baking curve (profile), both cup testing skills are relatively important, and you need to know how to distinguish between subtle changes in the quality of coffee beans. The former is less important than baristas. Because the containers used are different; for example, when purchasing raw beans, we need to find out the bad flavor in the coffee beans, and the barista may want to expand the good flavor in the coffee beans, so the situation is very different.

q. As a cup tester, is natural training or acquired training more important?

Fifty-fifty. Half of them may be born with this ability, which may not be so easy to discover; the other half really have to practice.

In the competition, it really took me a long time to practice and failed many times to get this result.

This is not only simple competition practice, but also daily. We do cup testing every day, and we pay more attention to the taste in our daily habits.

It may be to pay more attention to the taste when eating, and this habit may have an impact.

q. Who do you want to thank most for winning the competition?

Craft Coffee Roaster colleagues, because they mainly help prepare things for practice, and because I spend a lot of time doing competition things, colleagues take care of the store.

In addition, my girlfriend helped me deal with the whole Budapest competition, and basically all I had to do was to bring myself to the game.

Thank you most to my first coffee teacher, Mr. Zhuo in Taiwan. Because he taught me a lot of relevant knowledge at that time, without his teachings, I might not have had the opportunity to realize so much and be able to do so much.

q. What have you got in this competition?

In fact, every competition, win or lose, has more opportunities to meet people in the same coffee industry in other parts of the world. They may be volunteers, contestants and competition co-organizers, which is a big achievement. In addition, there are more opportunities to get in touch with coffee producing areas or to help with other coffee activities.

q. Is there any difference in your feelings on coffee after the game?

Basically, the more opportunities you have to go to such an occasion, whether you play or not. The more you see, the more you feel that the world is bigger, but the less you know.

On the contrary, I feel that there are still a lot of things to learn, and I will recognize a lot of people. Found that although they won the championship, but they may know more about coffee than themselves, or made a lot of contributions, it turns out that they still have a lot of room to improve.

q. What is the direction for the future?

Hope to have more opportunities to go to the coffee producing area, have the opportunity to purchase, inspect and review. Will arrive in Brazil at the end of July and is one of this year's prizes (sponsored by Ally Coffee).

Because they feel that they have been a cafe owner, baker, and barista for such a long time, they will find that raw beans basically affect most of the later results.

If we can get more information or resources in this respect, it may be of great help to ourselves and even to the coffee industry in Hong Kong as a whole.

As Hong Kong still dominates the market in terms of demand for the time being, it may not be easy to obtain diversified imports of raw coffee beans.

If you can help yourself and the whole industry in this respect, I think it is a good direction.

Q. Jacky Lai (champion of Lai Yuquan 2014 World Baker Competition) joked online that you had to take a make-up exam with him. What is it that you can share?

As a matter of fact, it was quite funny. We were in Kaohsiung at that time and we did not remember whether it was baking, raw beans or Sensory. It was taught by Josie (a famous Josie Cheng Hong Kong coffee instructor and judge) at that time.

One of the games seems to be Defect, and one group of beans seems to be Old Crop or Bake. Jacky and I will finish it soon.

Then I went outside and waited, and I felt very excited because I was the first to finish it, but we were all wrong in the same cup, and everyone else was right.

We are not angry, but we have no argument, but we feel that it is not our fault but the misplacement of the cup. I didn't expect him and me to remember this interesting thing.