Analysis on the parameters of 2021WBrC Champion's Cooking technique introduction to High-level Sweet balance hand

Due to the epidemic, the international coffee competition in 2020 was basically shut down. The event of 2021 will be particularly outstanding. The winner of WBrC in 2021 is Matt Winton of Switzerland.

One of the highlights of the champion and runner-up of this competition is that instead of rosy summer and individual coffee beans, they use blended coffee beans to compete. It should be noted here that there is no difference between single beans and blended beans. Matt is introducing the coffee bean formula he uses, which is 60 per cent Eugeniodes, the mother of the sun, and 40 per cent Catucai.

Does this Eugenie Odes feel strange? if we tell you that Arabica we are familiar with is the offspring of the cross between Eugene Niodes and Canefa, will you suddenly be enlightened? because its name is too mouthful to translate into Chinese, it will be replaced by "mother species". As Matt introduced in the competition, the mother flavor shows a very high sense of sweetness, without feeling sour or bitter at all. Part of the reason is the planting level of the holy manor and the sun treatment.

It is not enough to have super sweet coffee in the competition, it must be set off with some sour quality. Matt chose to wash Kaduai at the Florida Manor in Ecuador. Kaduai is not uncommon in Central and South America, but the choice of coffee beans from Ecuador is also a bit unpopular. However, Florida Manor is also a T1-staircase estate in Ecuador, and its quality is also guaranteed. This bean is responsible for providing a pleasant and clear acid. To sum up, although the beans selected by Matt are not competition professionals, but the quality must be T0 level, and the use of matching ideas will also make the judges wash aesthetic fatigue, quite interested. We can't learn the quality of beans, we have to rely on the ability of money.

But the idea of matching beans by hand is worth learning, just as the original idea of advocating single beans is essentially to improve quality and create better flavor, and so is the concept of "high-quality matching" now. Next, let's take a look at the cooking parameters of Matt. From the competition video, he tells us directly: the filter cup uses V60 of metal material, the water quality is 20g, the total amount of water injection is 300g, that is, the powder-water ratio is 1:15, the grinding will be coarser, and the number of water injection stages is 5 (including the steaming section). In terms of water temperature, he is divided into two kettles, the first three using 93 degrees Celsius and the latter two using 88 degrees Celsius.

The extraction time starts with the first cup of Matt in the video (race time 3 minutes 42 seconds), and ends with removing the first filter cup (race time 6 minutes 25 seconds). It takes 2 minutes and 43 seconds. Matt did not tell us the specific ratio of each stage of water injection. However, Qianjie has been launched by carefully observing the water injection method in the video. The water injection method used by Matt is similar to the four or six cooking method of Miyazawa, but there is a difference in the ratio of water injection and water temperature. According to the proportion of water injection time, it is about 60g, 80g, 60g, 60g, 40g. The basic parameters have been explained, and then we will analyze what these practices are worthy of your reference. First, Matt uses a metal filter cup, which he says maximizes acidity and flavor. Qianjie believes that the material of the filter cup has an effect on the flavor of the coffee, but the influence in the usual brewing will not be too different.

The second point is that coffee is brewed at different temperatures, which is also quite popular. According to the current theory, high temperature can extract more substances, while low temperature can extract less. The middle and front part of coffee is pleasing, and the latter is easy to be bitter. On the other hand, the middle and front section uses high temperature to cook more pleasant flavor substances, and the latter stage uses low temperature to reduce extraction, showing a sense of balance. The third point can be seen in bilibili's Matt competition video, his water injection method is fixed-point water injection, and then the flood flow high-speed stirring and then fixed-point water injection. His idea of brewing is similar to that of four or six, rough grinding, high water flow, high-speed mixing and stable proportioning. There is a small detail to pay attention to, that is, after the circular water injection, the fixed-point center of water injection, Matt's field of vision is staring at the electronic scale, in the stage of water injection does not reach the desired amount of water, will carry out the action of replenishing water. In other words, after numerous brewing experiments, the impact of water injection on coffee has been minimal, focusing on the rationality of the brewing plan and the progress of implementation. For example, in the second stage of water injection, at the end of the water injection, he found that he did not inject the amount of water he wanted, and his choice was to replenish the water rather than ignore it, although the action did not look smooth.

The game has a time limit, but also an one-off, there is no rollback. In other words, the part related to the score of the competition is the point that the contestants pay special attention to. No contestant will choose the difficult cooking skills and extreme cooking methods to take risks. In the competition, the contestants will choose a more scientific cooking theory and a safer cooking method. So, put aside those methods that require the ability of money to achieve, other cooking methods are very suitable for the audience to learn. Matt this time the cooking method, the parameters are very safe, the compatibility is very high. Rough grinding, before high temperature and then low temperature, divided into 5 stages of water injection. It shows that the coffee is rich in layers, reduces the almost impossible risk of over-extraction, and has a high flavor clarity. Plus carefully selected blended coffee beans, high sweet mother seed and clear and sour Kaduai. It is paired with blending water that has been tested many times, as well as details such as "filter cup material". We can learn a lot of things, such as his hand to match the bean blending ideas, his detailed research.