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The final results of the 2019 World Coffee Competition in China have been announced! The champions of the Shanghai Coffee Show

Published: 2024-11-02 Author: World Gafei

Last Updated: 2024/11/02, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Source: big Boss editorial Room (ID: cti_magazine) author: CTI with the end of the 2019 HOFEX Shanghai exhibition today, the major coffee competitions have finally ushered in the final results. Four days of competition from all over the country to compete with each other with their strength.

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

Source: big shot editorial room (ID: cti_magazine)

Author: CTI

With the end of the 2019 HOFEX Shanghai Exhibition today,

The final results of the major coffee competitions have finally been announced.

A four-day competition

Contestants from all over the country compete with their strength

A review of high-definition pictures and text will bring you the latest situation of the war.

Let's take a look at whose house the flowers fall on.

Summary of match results

China final of 2019 World Barista Competition

Champion: sun Lei (Suzhou Coffee Artist training School)

Second Runner-up: pan Wei (Hangzhou Peach Coffee)

Second Runner-up: Tang Binbin (Fuzhou Double Bling Coffee)

Fourth: tu Yuehua (co-founder of Shantou Go to coffee and co-founder of Tiger cafe)

Fifth: Zhao Bin (Beijing S.O.E)

Sixth: Zhang Jiawei (Shenzhen konomi Cafe)

China finals of the 2019 World pull Flower Art Competition

Champion: Liu Guoqiang

Second Runner-up: Liang Fan

Second Runner-up: Lu Daoqiang

No. 4: Huang Kai

No. 5: Zhang Yuanyi

No. 6: Sen Lin

China final of 2019 World Coffee Cup Test Competition

Champion: Hu Guanglei (Uncle G Coffee)

Second Runner-up: Gao Shing (ammonia can be traded)

Second Runner-up: Bracket Coffee

No. 4: Peng Jinyang (founder of George Commune)

China final of 2019 World Coffee Roasting Competition

Champion: Chen Shenghao

Second Runner-up: Chen Yanjie

Second Runner-up: Zhu Boyi

Fourth place: Xu Yeshun

Fifth place: Xu Haoming

No. 6: Hu Kangling

National final of 2019 Shanghai International Handmade Ice Cream Masters Competition

Champion: Guo Hongwu (theme: memories)

Second Runner-up: Jiang Jie (theme: like you)

Second Runner-up: Li Qin (theme: blooming)

Merit Award: Lu Haoran, Huang Ziwei, Zhao Slyvia

China final of 2019 World Barista Competition

Details of the event

The first contestant, Sun Lei.

* from Suzhou coffee artist training School.

* beans: Ethiopia suma area, 2000m above sea level, shallow baking.

* it has better flower and fruit tone, medium acidity and sweetness, with orange, grapefruit and jasmine green tea flavor. More fine grinding, choose customized screen to avoid over-extraction.

* Milk Cafe: espresso uses Panamanian Alida chateau beans, similar to wine dessert flavor, 36g concentrated with 22g powder extract and 55 degrees milk, emphasizing balance, smooth taste and rum ice cream flavor. Enhance the sweetness.

* Creative drinks: use Xinjiang Xiaobai dried apricot to make apricot paste, use Earl Tea and Yunnan Pu'er nectar; have bergamot, sweet-scented osmanthus flavor and aroma, use vacuum special treatment to lock up the flavor that is easy to evaporate.

The second contestant Zhao Bin appeared.

* From Beijing SOE

* Theme: Fermentation

* Beans: Colombia bourbon, 2050m above sea level, round taste, high quality sweet feeling, double anaerobic fermentation.

:: Concentrated extraction protocol: 20g powder 43g coffee liquor.

* Flavor: Hawthorn, cherry, strawberry, due to special fermentation treatment, showing sugar-free yogurt flavor.

* Milk coffee: Raw milk is anaerobic fermented at 40 degrees for 3 hours to highlight the flavor of lactic acid bacteria drinks. Extraction scheme: 21g powder 33g coffee solution, 50 degrees milk to beat. Milk coffee tastes like vanilla ice cream, Thai milk tea flavor.

* Creative drinks: Light roast to further highlight lactic acid flavor, supplement cherry flavor not found in medium roast, pepper as an ingredient to supplement spice flavor in deep roast. Extraction protocol: 20g powder 43g. Cherry juice, made by double anaerobic fermentation, is added to the coffee solution to make the acid more integrated, pink pepper syrup simulates the complex ending of deep roasting, and finally pink pepper solution is added.

The third contestant Zhang Jiawei.

* from konomi Cafe in Shenzhen.

* beans: anaerobic fermentation, Ethiopia guji producing area, 2200mm2 above sea level, shallow baking.

* concentrated extraction scheme: 20g powder 40g coffee liquid. Moderately sour, sweet and bitter. There are orange, grapefruit, grape flavor, black tea aftertaste.

* Milk coffee: choose Ethiopian guji another bean, 1800m above sea level, in the sun, with cantaloupe, walnut and white chocolate flavor; milk frozen to highlight the sense of ice cream.

* Creative drink: add passion fruit juice and use Earl black tea with bergamot flavor to further highlight the concentrated black tea rhyme. Add soft phospholipids to the juice to make it foamy. The first bean was selected for concentration, and the extraction scheme was as follows: 20g powder and 40g concentrated liquid. It has orange, passion fruit and peach flavor.

The fourth contestant, Tang Binbin. Give lectures in both Chinese and English, bring your own computer for PPT presentation

* from double bling coffee, Fuzhou.

* theme sweetness: explore the source of sweetness in Arabica beans.

* beans from Paradise Manor, Cauca, Colombia, 2050m above sea level, with more organic acids and mucus, sweeter, whole coffee fruit fermented at low temperature for 96 hours and soaked in water for 48 hours.

* flavors: raspberry, pineapple, grapefruit, black tea; medium sweet and sour, medium thick, medium lasting finish.

* Milk coffee: 55 degrees, trigger sweetness. There are vanilla, milk chocolate, cream cheese, milk tea flavor.

* Creative drinks: add strawberry juice, coffee peel tea, Yunnan coffee nectar, coffee syrup, chilled espresso. Then blend into Japanese glutinous rice, change the original concentrated raspberry flavor, taste more like Japanese Fuji red apple.

The fifth contestant Pan Wei.

* from Hangzhou Peach Coffee.

* the coffee beans used to make espresso are from Bolivia, 1800m above sea level, Java beans, anaerobic fermentation for 72 hours.

* using dry ice to freeze coffee beans, deep and evenly frozen at minus 87 degrees to improve particle grinding uniformity and extraction.

* Bean treatment: shallow baked beans with more than 22% sugar and slowly dehydrated for 28 days.

* Flavor: flower, orange, raspberry, black tea. Medium sour, sweet and medium alcohol thickness, medium aftertaste.

* concentrated extraction scheme: 19.5g powder 40g concentrated solution.

* Milk coffee: frozen milk, take the first section of melted milk to enhance sweetness. Choose anaerobic fermentation sun-dried Colombian beans to highlight the sweetness. The roasting development rate of coffee beans is 22% to increase the caramel reaction.

* the creative drink is made with honey, grape juice and rose dew (made in a gas furnace), 20g powder is extracted and 40g is concentrated, and the extract is chilled. Enrich the double experience of smell and taste, pour into nitrogen, and use xanthan gum to stabilize the beverage structure and increase the viscosity and alcohol thickness of coffee. It has the flavor of rose, litchi, rose and blueberry black tea.

* Coffee is made on the spot and given to the audience.

The sixth contestant on the stage is Tu Yuehua, co-founder of Go to coffee and co-founder of Tiger cafe.

* theme: the role of species-animals, plants and fungi in boutique coffee.

* concentrated beans (plants): Colombian rose summer beans, with bergamot, tea, red Brin flavor, the use of slow sun treatment to obtain taste cleanliness.

* extraction scheme: 22g powder 37g concentration.

* Milk coffee (animal): use coffee beans from Ethiopia guji to get more sweetness. Extraction scheme: 21g powder 36g coffee solution. Milk 55 degrees, retain the maximum sweetness. There are red wine, chocolate, rum, roasted walnut flavor.

* Creative drinks (fungus): add lactic acid bacteria to make a cup of lukewarm coffee. 22g powder extracted 40g concentrated, in which lactic acid bacteria, lemon grass sugar water, maojian green tea were added, the latter two were soaked in a 30-degree thermostat for 10 hours, with bergamot and lemon flavor.

Match result

Champion: sun Lei

(Suzhou Coffee Artist training School)

Second Runner-up: pan Wei

(Hangzhou Peach Coffee)

Second Runner-up: Tang Binbin

(Fuzhou Double Bling Coffee)

Fourth: tu Yuehua

(co-founder of Shantou Go to coffee, co-founder of Tiger Cafe)

Fifth: Zhao Bin

(Beijing S.O.E)

Sixth: Zhang Jiawei

(Shenzhen konomi Cafe)

China finals of the 2019 World pull Flower Art Competition

Details of the event

The first contestant on the stage was last year's champion Liang Fan, who brought three works: the Lion King, the Dutch windmill and the giant panda.

The Lion King is not only a symbol of courage, but also represents his own courage to face the world.

The Netherlands is a romantic country that Liang Fan likes very much. the windmill plus clouds shows the beauty of the combination of dynamic and static.

The giant panda with Chinese characteristics, coupled with the bamboo painted with a carved pen, is vivid and lovely.

The second person to take the stage is Lu Daoqiang, the third runner-up in the 2018WLAC China Division Finals and the national champion of the 2017CTI flower competition. This time he brought a series of amusement parks full of innocence and romance, hoping to evoke good memories.

The first work is a childhood toy: a Trojan horse. He has always fantasized that his Trojan horse has wings, and now he has realized his wish in pulling flowers.

The second is the circus monkey, he has always felt that the circus has monkeys, elephants, bears and other animals, full of happy atmosphere and elements.

Whenever I think of a circus or an amusement park, the image of a clown comes to mind, waiting for him with ice cream, so in the last work, he chose the image of a clown and used red carvings to show the characteristics of the clown.

The third contestant, Zhang Yuanyi, the runner-up of the 2018Clac World pull Flower Art Competition in China, brought the scene into a Christmas Eve with three works: Santa Claus, Milu deer, Santa Claus and Rudolph.

Everyone looks forward to the arrival of Santa Claus on Christmas Eve. He will give you gifts and happiness. Zhang Yuanyi hopes that his works can give you the same feeling.

The last piece is Santa Claus and his most unique reindeer, Rudolph. Its red nose can shine at night. I believe that the glowing deer will bring Santa Claus to you.

The fourth contestant is the first-time contestant Sen Lin, who brought the series "Animals in the Sun".

The first work, the little crocodile. The slightly protruding nose looks playful and cute.

The second work represents a lucky chameleon, and he hopes that everyone at the scene will have good luck in the year of the Pig. The chameleon also uses all the flower-drawing techniques.

The last designer's work is the woodpecker. The woodpecker is a symbol of forest and environmental protection, and he uses this work to express his vision for a sunny world.

Huang Kai, the No. 5 contestant, used a group of festival theme patterns with unique Chinese characteristics to express Chinese culture to the world. "Coffee is being drunk by people from more than 100 countries in the world. Coffee has become a bridge and enhanced the understanding of people and cultures in all countries."

The first work is a dragon boat on behalf of the Dragon Boat Festival, describing the lively dragon boat race scene of the Dragon Boat Festival to guests from afar.

The second Mid-Autumn Festival takes a round cup as the moon and draws jade rabbits and osmanthus trees with pull flowers to show the traditions and customs of the Mid-Autumn Festival.

The last thing is the lion head, lion dance is a very happy ceremony, has become one of the symbols of China, I hope this festive atmosphere has always existed in everyone's life.

The sixth person on the stage is Liu Guoqiang from Beijing. He led everyone into Alice's Dream Forest.

The first to enter the sea of flowers, the flowers accidentally found a "hummingbird", the first hummingbird work smart and lovely.

Walking through the sea of flowers, I looked up and saw the koala on the tree. Use dry foam to show the eyes and nose of koalas, which is very vivid.

The last piece of design is a giant panda with bamboo in its mouth in the bamboo forest, simple and honest, cute and cute. He spent nearly three months practicing to optimize the flower-drawing skills of the giant panda's head, which also showed good results today.