You can't win a prize just if you can make coffee! The runner-up of 2022WBC smashed glasses in front of the judges?!

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

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex

"two years ago, boutique coffee faced extinction. Coffee used to be like a canvas that could build excellent customer relationships, but now it has been changed. Coffee service is becoming more and more efficient, but it is very boring.

Two years later, when we unswervingly promoted the coffee industry, the loss of coffee service became inevitable. While we are pursuing progress, we should also look back at the past. " This is the theme of the 2022 WBC runner-up from the Morgan Eckroth of the United States.

Unlike some of the big barista contestants in the past, Morgan was already a coffee blogger with 7 million + followers even before he entered the competition.

Since the outbreak, in order to let more people still feel the charm of boutique coffee, Morgan will not lose the experience of professional service or boutique coffee because she is unable to go to the store for consumption. She often shares it on social platforms, in a simple and easy way, so that everyone who watches the video can make a cup of boutique coffee and creative coffee at home.

If we want more people to fall in love with boutique coffee and learn more coffee knowledge, baristas can't do without the correct spread of coffee culture. Such specialties are not limited to face-to-face services, but also to daily sharing. Morgan also said at this year's US regional trials of the World baristas Competition that as a coffee blogger, she will share professional coffee knowledge and promote boutique coffee.

Go back to the WBC game.

The Milk Coffee Link Morgan chose a coffee variety facing extinction-Eugene Nordes Coffea Eugenioides from Colombia, the mother of Arabica, originally from East Africa. The leaves and fruits of this variety are smaller than those of Arabica, and although it is not particularly difficult to grow, their yield is indeed lower than that of Arabica, and the variety is still considered a rare or experimental coffee cultivation.

"this incredibly unique coffee flavor gives us new expectations for coffee. It was almost forgotten throughout the coffee garden, but luckily the variety was "revived" in a coffee laboratory and was carefully nurtured and nurtured in the depths of the Colombian Andes. " Morgan said.

Now, with the help of technology, Eugene Nordes has recreated its incredible coffee flavor-low acidity and complex sweetness, and the way it is tanned enhances the sweetness of the coffee itself.

Milk coffee-espresso part of the Morgan uses 23g coffee powder to extract 36g coffee liquid for 25 seconds, together with frozen distillation to purify milk, frozen distillation of whole milk to 30%, so that the milk taste presents an excellent creamy texture. After heating, the lactose of the milk will be further stimulated and fully integrated with the sugar in Eugene Nordes to create a candy-like sweetness.

The creamy texture of purified milk gives the coffee the flavor of yellow cake paste, melted Chocolate Ice Cream, caramel butter, sugar, vanilla and salted nuts, as well as thick creamy & buttery weight.

Eugene Nordes had previously faced a crisis of extinction, but in recent years, the impact of climate change has led to a decline in production, once again facing the crisis of extinction. Morgan hopes to maximize the sweetness of Eugene Nordes through the sweetness of milk, so that everyone can feel the magic of the flavor of the variety again.

In the creative coffee session, Morga chose a light roasted suntan from Colombia (Rume sudan) to retain the sour characteristics of the tropical fruit of Lumei Sudan.

First, the 40g coffee liquid was extracted with 18.2g coffee powder for 25 seconds. The flavor showed red grapefruit, floral aroma, yellow sugar, kiwi fruit, moderate greasy taste, soft and smooth taste, and a long-lasting aftertaste with orange acidity converted from roses and kiwifruit. Each judge will be given two cups of espresso, one for direct taste and one for subsequent production.

Then, the 80g Lumi Sultan espresso used by Morgan was made and frozen at the start of the competition, then added Lulo, a Colombian lemon citrus, syrup made with 25g sugar at 1:1, mixed with coffee to produce tamarind and maple leaf flavors.

-Lulo lulo

Then add 30g of pineapple juice with salt water, which will balance the flavor of the coffee and enhance the sweetness of the coffee, creating the flavor of spice cocoa; then add 20g of frozen distilled milk to bring a creamy texture to the coffee; finally, pour in the carbon dioxide and pour the remaining three cups of espresso into the judges.

After the coffee is poured out, the espresso cup will be broken by Morgan, which means that the coffee crisis will continue to be faced. Is the coffee industry really ready in times of turmoil? Morgan wants this to be true, because we can see it when we look back. Coffee itself survives through constant renewal, and so will we.

After mixing, the coffee has fruit jam, cream sparkling water, spicy cocoa, spicy plant flavor, dense foam, light taste but creamy smoothness. Then put it into cups made of ancient Japanese gold repair technology, which is the technology of using gold to repair broken things and make things stronger. Implying coffee, but also implying human nature, take a deep breath, looking forward to the broken everything.

After the repackaging is completed, Morgan sprays each cup of coffee with a mixture of orange blossom water and tea, simulating the Colombian national wine Agua Diente, which is a celebration and a hope for the complete return of boutique coffee in the future.

Eugene Nordes is not the only one facing extinction. Global climate change, major changes in the consumer market and the decline of the coffee industry have put boutique coffee itself at risk. Therefore, the inherent value of coffee must be increased.

Professional coffee knowledge and understanding of the principle of coffee extraction are necessary for a barista, but the development of the industry requires more people who can appreciate and are willing to learn fine coffee.

Not everyone who drinks coffee has an in-depth understanding of coffee culture / knowledge. In the face of the rookies who want to know / learn coffee, what baristas need to do is to simplify the complex knowledge through understanding and then express and spread it, so as to make fine coffee have a better development.

From coffee rookies to coffee experts, are the added value of the industry. Looking for new market segments is the key to the progress of the industry.

Photo source: youtube (World Coffee Championships) screenshot, network