Du Jianning, the first world coffee champion in mainland China, won the 2019 World Coffee Brewing Competition.

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Every year, the coffee industry ushered in a grand event, that is, the World Barista Competition (World Barista Championship, hereinafter referred to as WBC) organized by the World Coffee Association (World Coffee Events, hereinafter referred to as WBC), which also includes the World Coffee Brewing Competition (also known as the World hand Coffee Competition, World Brewers Cup, hereinafter referred to as WBrC). This year, du Jianning, a barista representing China, won the WBrC, the first world coffee championship in mainland China.

WBC/WBrC: the top event in the world that carries the dream of baristas

Just as athletes want to participate in the Olympic Games, baristas also have their own pursuits, that is, the World Barista Competition and the World Coffee Brewing Competition. These events organized by WCE are among the most professional and famous in the world. Every year, the competition is held in different countries and cities, with as many as 56 member countries.

The basic rule of WBC is to prepare four Italian concentrated and four signature drinks within 15 minutes, and the judges will rate the taste, purity, creativity, technical skills and overall performance. On the other hand, WBrC has two kinds of designated brewing and optional brewing (designated brewing to use the beans provided by the competition, and optional brewing to use the contestants' own beans). You need to prepare 3 cups of coffee to give the judges sensory scores, and the optional brewing process needs to combine the performance elements to deepen the coffee experience.

Although the popularity of coffee culture in China has not reached the level of foreign countries, there is no shortage of baristas who take part in the competition in China. This year, the representative contestants from mainland China and Taiwan are Zhu Jingui and Lu Yibei, respectively. The contestants participating in WBC are du Jianning from mainland China, Chris Kwong Wai Ho from Hong Kong, and Xu Shiyuan from Taiwan.

No matter which barista is under great pressure to finish the coffee production in a short period of time, their continuous improvement attitude and tireless efforts deserve the admiration of everyone who loves coffee.

WBrC du Jianning won the championship: this is the first world coffee champion in mainland China

Anyone who pays a little attention to the coffee news may have been brushed by an unprecedented piece of good news: a girl from mainland China won the championship in the 2019 World Coffee Brewing Competition. She is du Jianning.

Du Jianning, a barista from UNIUNI Cafe, won the third place in the China Division of the 2015 World Barista Competition and the champion of the China Division of the 2016 and 2018 World Barista Competition before reaching the peak. Such a girl, the opportunity to join the industry was to go to the coffee shop to "run into" the star and was eventually attracted by a barista job advertisement.

In this WBrC's optional cooking, du Jianning's beans are ultra-shallow baked (baking time is 4 minutes) Panamanian 90 + rose summer, boiled with Origami origami filter cup. The temperature of water is 94 ℃, the ratio of powder to powder is 16g, boil 240g of water, extract 190g of coffee liquid, the total extraction time is 1 minute and 40 seconds.

Origami filter cups come from Origami in Japan and can use conical filter paper (such as V60 filter paper) and flat-bottomed filter paper (such as cake cup filter paper). Du Jianning chose this filter cup and flat-bottomed filter paper because the origami filter cup has a large outlet hole and a deep rib groove, and the water passes through the coffee powder faster, while the thinner coffee powder at the bottom of the flat-bottomed filter paper helps to evenly extract, thus creating a clean and layered flavor.

In terms of grinding, du Jianning uses double grinding. She first grinds the coffee beans into coarse particles, sieves off the silver skin as much as possible, and then grinds them for the second time to get coffee powder with uniform distribution.

In addition, du Jianning also prepared special water for coffee brewing. Among the factors affecting the flavor of coffee, water quality is also very important. In order to get better coffee, the water used should be neutral pH, with certain hardness, alkali content, and total dissolved solid content (TDS) du Jianning brewing coffee water added calcium ions of 4pp and magnesium ions of 15ppm, so that the TDS of the water reached 80ppm. According to her explanation, this is to increase the extraction capacity of water and bring out more flavor of coffee.

When the above is ready, du Jianning evenly falls into the center of the filter cup with a cloth powder, and then uses a flower needle to remove the powder layer. It was before water injection that du Jianning explained his cooking method: in order to extract different soluble substances in different stages of the whole extraction process, the contact time of gouache at different stages was controlled by changing the speed of water injection.

On the scene of the competition, du Jianning's water injection with both hands is still very accurate. In the first stage, she injected 10 seconds at the rate of 6 grams of water per second (60 grams of water) to bring out a lot of sour and sweet coffee; in the second stage, in order to increase the extraction rate, the water injection rate was reduced to 4 grams per second, 20 seconds (a total of 80 grams of water). In the third stage, we need to prevent over-extraction, so adjust the water injection rate to 5 grams per second.

In all kinds of coffee competitions, the figure of Rosa can be said to appear frequently. Du Jianning's self-made cooking also uses Rose Summer, and it is the Panamanian 90 + series. The bean is treated by adding local selected yeast to the sun, which has a fermentation process of up to 4 weeks. By the way, 90 + is not a cup score, but a top coffee line from Ninety Plus Coffee. Its official ins also sent a message to bless the contestants who used their own coffee beans in this competition.

"(Rose summer) there are indeed differences. When we know that some things are good and have the ability to choose good things, this is a good thing, even though it is expensive. " Du Jianning said so in an interview in the past. However, it is not certain that you can get the ranking after using Rose Summer. Du Jianning through the early preparation and many times to adjust and improve the brewing method (even the cup of coffee is also fastidious! ), showing the judges the greatest flavor of rosy summer: red velvet flowers, oncoming aromas of apricot and cocoa, then sweet cream; red apricot, white wine, pleasant cocoa and champagne, and violets.

The lively and bright grape acid, the silky and full taste and the orange flavor highlighted by the temperature drop. Hearing du Jianning's introduction about the multi-level flavor hovering in the mouth for a long time, it really makes people yearn for her coffee.

The world coffee champion is the first, but not the last.

What does a mainland barista who has won the championship in an international coffee competition have anything to do with the cup of coffee we are drinking now, perhaps not made by hand? Some people may think that the competition as far away as the United States, the expensive summer, or even the coffee shop where du Jianning lives, has nothing to do with his life.

Today, the domestic coffee market is ushering in rapid development. This development has different meanings in the eyes of different people. But it is easier for us to get a cup of coffee and a good cup of coffee than in the past. The coffee culture belonging to China is slowly taking root and growing stronger.

Du Jianning's championship is undoubtedly a cause for celebration for the domestic coffee industry. We know that we have baristas who constantly challenge themselves to do better. We are moved not by a simple ranking, but by the persistence of everything about coffee.

Making and drinking coffee can be a very subjective, natural and enjoyable thing, but it can also be a very objective, dynamic and challenging thing. Let all those who love coffee feel the joy of this time, absorb what they want from it, and finally drink the coffee they prefer.

Photo Source: Internet