Robusta mixed with Panama rose summer coffee beans, 2022WBC Ishiya Kiyuki won the fourth place!

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Do you have to use pure Arabica coffee beans to participate in the World barista Competition? In this year's WBC competition, Takayuki Ishitani, a contestant from Japan, blended Rosa coffee beans with Robusta and won the fourth place!

This time, all the espresso in Ishiya Guizhi's competition are made with coffee beans made from Robusta in Vietnam at high altitude (1000m) and Panamanian Hartman roses in summer, but the proportion will be different.

Choose Robusta to match Arabica because the high altitude Robusta brings amazing body (mellow) and more sweetness to coffee, while Arabica beans bring more good coffee flavor.

In the espresso part, Ishiya Guizhi used 19g Panamanian rose + 1g Robusta and extracted 40g coffee liquid in 21 seconds. Before tasting, you need to stir three times with a spoon to make the overall flavor more even. finally, the espresso shows full aroma such as blood orange and pineapple, medium mellow thickness and smooth greasy feeling.

In the milk coffee part, Ishiya Guizhi used 17g Rosa + 3G Robusta, and extracted 40g coffee liquid in 18 seconds. The espresso part of Milk Coffee uses more Robusta to make the coffee more sweet. when mixed with milk, the coffee shows dark chocolate, BlackBerry, vanilla and other flavors as well as a thick creamy feel.

In the creative coffee part, Ishiya Guizhi makes espresso martini. After taking out the espresso liquid with 15g Rosa + 5g Robusta extract, add 40g mixed plant extract distilled from rose petals, cardamom seeds and hops, plus 15g Japanese sugar and water syrup. Add 0.5g of fermentation broth from coffee grounds + water + a Japanese strain of anaerobic fermentation for two weeks to increase the freshness of coffee and bring the flavor of vanilla.

Finally, all the coffee is poured into the snow pot and shaken with ice cubes to make all the ingredients mix evenly while bringing a delicate foam taste. Finally, the coffee shows the taste of berries, grapefruit, blood orange and vanilla. The taste is full and silky. The finish has a very long-lasting dark chocolate aroma.

The whole game, Shigu Gui's lines are not many, compared with the contestants on the field, it can be said to be a relatively quiet game. But he kept smiling, and he smiled at the judges at every step. The production of this drink is simple, but it has subverted many people's view of the world coffee competition.

Perhaps there will be a lot of friends when they hear Robusta match Rose Summer, the first reaction is: Ah! Is it such a waste?! And why did Robusta show up at the World Coffee Competition?

Whether the coffee flavor is unique or not depends on whether the players of the whole competition can bring new ideas to the coffee industry, as well as the service details of the whole competition.

Because Robusta's flavor is not excellent in many Arabica coffee beans and does not meet today's public requirements for coffee flavor, it will be often used in the production of instant coffee and will be regarded as an important factor in "bad coffee". Is Robusta really that bad? Obviously not, but everyone shuts down its shortcomings and ignores its advantages.

Although Robusta is not as good as Arabica coffee beans in flavor, it has a very strong mellow thickness and can bring a very solid and mellow taste to the coffee. If you brew directly, it may not taste good, but when it comes to matching, Robusta can be said to be a good "partner".

Although more and more people have more pursuit of the acidity of coffee flavor, there are still many mass coffee consumers can not accept that coffee has obvious sour taste, some mellow thickness, balanced coffee is the mainstream of consumption. Although Robusta's coffee has a bad flavor, a small amount of it can moderately improve the taste and mellow taste of the coffee.

If the competition only used Hartman's rosy summer coffee beans, and then with the help of no more new technology, the judges might not have given the contestant a high score.

But Ishiya Guizhi cleverly captured the sharp contrast between Robusta and Rosa Coffee, which made an impact on all those who watched the game and changed people's "prejudice" against the Robusta variety.

Today, many coffee contestants will use a variety of high-tech technologies, although the process is very wonderful, but also a performance to lead the boutique coffee industry forward, but for mass baristas, it is not easy to learn.

Sometimes, simplicity is the most real. Skill is not the most important thing for baristas, and the profession is not limited to the knowledge of coffee brewing. The most impressive thing about Shigu Gui is that he always has a sincere smile, no matter in his daily service or in all kinds of competitions.

He said: as a barista, you should not only make coffee well, but also pay attention to your own communication, service, research and development, language and other aspects of ability development, to improve your own value.

Photo Source: YouTube (World Coffee Championships)