How to make a good latte? Creative coffee making method and formula

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The 2022 WBC World Barista Competition ended successfully a few days ago! Let's first take a brief look at the winners of this year's competition:

1. Anthony Douglas, Australia (Australia)

2. Morgan Eckroth, United States (USA)

3. Claire Wallace, United Kingdom (UK)

4. Takayuki Ishitani, Japan (Japan)

5. Benjamin Put, Canada (Canada)

6. Patrik Rolf, Sweden (Sweden)

In recent years, this meme has always come to mind when code clerks watch this type of competition:

Last year's WBC champion Deigo Campos used the sense of hearing and touch to let the judges watch videos and listen to music with headphones on to enhance the sense of sweetness and the touch of grasping soft balls (which should, after all, not elaborate), and enhance the smooth touch of coffee in the mouth.

This year, Australian player Anthony Douglas (Anthony Douglas) moved the laboratory to the field.

In the creative coffee part, three espresso beans were extracted from the 80-hour anaerobic sun treatment of El Diviso Manor in Huilan, Colombia.

Two servings of espresso and jujube syrup (slowly boiled in a vacuum of 60 degrees Celsius for 3 hours at 1:1 and dehydrated), dehydrated milk and hibiscus scented tea were mixed in a nitrogen bottle and heated in a water bath. then the coffee is made to show a nectar texture by flushing nitrogen.

An espresso and a lactic acid fermented passion fruit liquid and honey from El Diviso are mixed and heated in a magnet blender to highlight the sweetness and honey of the drink. In the process of heating and mixing the material, Anthony first carried out the milk coffee link.

Compared to other contestants who will use frozen purified milk to enhance the sweetness of coffee, Anthony is now using the technology of frozen vacuum dehydration of milk to extract milk powder with a purity of 900%, and then mix it with milk at 1:10 to double the sugar, fat and protein in the milk. Heat the milk to 55 degrees Celsius to stimulate the high sweetness.

See here may have a little friend began to be at a loss! In fact, this is just a conventional milk powder production technology. The existing milk powder is made by vacuum condensing the milk to a volume of 1x4 to become concentrated milk, which is then sprayed in a fog into a drying chamber with hot air to dehydrated ingredients. The purity of the milk powder made by Anthony contestants is actually not as high as that of ordinary milk powder.

Ordinary milk powder can add 8 grams to 300-400ml water to get a cup of milk close to the original concentration, while Anthony players need to add 30g milk powder to 300g milk to double the concentration of milk, if used according to the purity of ordinary milk powder, only need to add 3-4g.

A better thing about Anthony's doing this is that compared with directly purified milk, the operation of adding milk powder makes the concentration of milk controllable, and the concentration of milk can be adjusted according to the flavor performance of coffee after extraction. To achieve the effect of milk accommodating coffee. If you use purified milk directly, you need coffee to move the milk.

The concentrated part of Milk Coffee also uses 80-hour anaerobic sun-treated coffee beans from El Diviso Manor in Cymbidium, Colombia. In order to ensure a more uniform extraction, Anthony used the Weiss powder technology. The needle on the dispenser can cover the surface of the entire powder bowl every time it rotates, break up the caking in all directions, and make the coffee powder evenly distributed.

22.5 g coffee powder extracted 38 g espresso in 28 seconds, showing BlackBerry, cherry, red wine, fruit juice texture and persistent red wine tannin finish (popular understanding, pleasant astringency). When mixed with 55 degrees Celsius milk, the coffee will show the flavor of red cherry, cream caramel and chocolate mousse.

If you don't drink directly after mixing, cover the fragrance disc first to make the flavor more concrete, and start drinking when the temperature of the drink drops to 50 degrees Celsius.

After tasting the milk coffee, Anthony returned to the creative coffee stage, filling the heated material in the water bath with nitrogen for rapid cooling and releasing the cup, then adding the magnet heated material and mixing it evenly, filling it into the cup and covering the aromatherapy disc to make the flavor in the cup more concentrated.

Only after Anthony's instructions can the judges open the disc and drink it three mouthfuls in a row. Yes, it's up to the players to decide how to drink coffee on the field, and the referee should follow suit. This creative coffee ends up with aromas of plums, raisins, cranberries and toffee.

I don't know since when, the barista competition has become more and more complicated. From the beginning in the coffee bean quality contest, to the brewing water contest, and then to the cool techs contest.

Even Ben Bicknell, chief judge of WBC and Melbourne coffee consultant, says competitions like these provide a unique way of expression for the industry, but they are a far cry from a "normal" cafe culture.

"they're not something you experience in a daily cafe. But they provide a platform where people can really explore and innovate, and then it all starts to seep into the rest of the industry. But these explorations and innovations will be in the next few years, and you may see some of these techniques or these conversations begin to appear in daily boutique cafes. "

The theme of Anthony's game is trust. At the beginning of the game, he asked everyone a question: "when was the last time you had a barista who exactly matched the description of the barista?" It was definitely a wonderful experience. " Whether a cup of coffee can be like this can not be done without trust. Baristas make every cup of coffee as if they were making promises to customers.

When a barista shows his expected flavor of a type of coffee, he keeps his promise. It is also this letter that ties baristas and customers. We all love boutique coffee, only trust can make the coffee industry last forever, and trust connects baristas with customers. And only non-stop learning can be enough to keep this trust going.

A good experience needs to be based on the trust between customers and baristas, and between baristas and coffee bean suppliers. The "boutique" in boutique coffee is not only the performance of the good quality of coffee beans and coffee products, but also an important element of a series of high-quality services. Whether the coffee is good or not, whether it can have a high score, and whether it can attract the attention of consumers, all need professional and service interpretation.

Maybe we need to look at the baristas competition from a different perspective, not just the production of the products, but also the players' ideas and ideas about coffee.

Photo Source: youtube (World Coffee Championships)