2014 Philharmonic Press Competition ended perfectly
The final of the 2014 World Philharmonic Competition China Cafe ended successfully at the Guangzhou Coffee Expo on November 24, 2013.
Chen Sici, a contestant of coffee, won the championship of this competition and will represent the Chinese division to participate in the 2014 World Philharmonic Competition.
The World Philharmonic Competition was launched in 2008 by Tim Wendelboe and Tim Varney in Oslo, Norway, to discover how to make Philharmonic.
Squeeze out better coffee, this competition is the Philharmonic's first competition in China. AeroPress is developed by AEROBIE of the United States.
The company was officially released in 2005, is a simple hand-made coffee utensils. Its structure is similar to that of a syringe and is used in its "syringe".
Put in the ground coffee and hot water, then press the putter, and the coffee will flow into the container through the filter paper. It combines the soaking style of the French filter kettle.
Quenching method, filter paper filtration of follicular coffee, and the principle of rapid and pressure quenching of espresso. Therefore, the coffee brewed with it
The richness of Italian coffee, the purity of brewed coffee, and the smooth taste of French pressure. By changing the size and pressing speed of coffee grinding particles, users can
To cook different flavors according to your own preferences. Because of its ease of use, high efficiency, delicious coffee and other advantages, it has been put on the market and aroused strong repercussions.
This competition invited six professional judges from Taiwan, Hong Kong, Shantou, Zhongshan and Fuzhou, all of which are leaders in the coffee industry.
He has been in the coffee industry for more than 20 years and has either run his own coffee shop or is a well-known senior barista in the country. The judging criteria of the competition are the same as those of the ordinary
The barista contest is not much different, mainly based on the taste of coffee works. According to the referee, none of the six finalists performed well.
No, the technical scores are about the same, while the champion wins in the overall performance.
After the finalists showed the coffee production, the competition also set up the audience to participate in the production and the award-winning question and answer session, the audience actively participated, and the atmosphere was abnormal.
Warm. (photo / article intern reporter Zhou Tingting)
Manuscript from: Guangzhou Coffee Expo
(responsible Editor:)
FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Q-Grader international coffee cup test appraiser starts in Guangzhou in March!
SCAA American Fine Coffee Association-Coffee quality Institute Coffee quality appraiser (CQI Q Grader) [9 days] preparatory course + certification examination instructor: Man Alves March 1-9, Guangzhou [Klima Coffee Laboratory] what is meant by Q-Grader Q-Grader is a coffee quality certification certified by CQI (International Institute of Coffee quality), a professional organization of the American Fine Coffee Association (SCAA).
- Next
April Lim Dong-Won Management & Coffee hand-made & Italian Coffee pull course
Among them, the coffee hand-brewing course is added in response to the feedback of most students, and the number of places
Related
- Characteristics of the origin and production areas of fine coffee in Africa Introduce the characteristics of the world's three major coffee-producing countries
- Why is the flow rate of hand-brewed coffee sometimes fast and sometimes slow? Relationship between coffee bean hardness and altitude roasting method
- Iced Coffee Daquan Detailed Tutorial Steps Fei: The difference between full ice, normal ice, less ice, and ice-free American style
- Hand-brewed coffee powder pit judges extraction problem What is the reason why coffee grounds are layered? How to solve the problem?
- What should I do if cold extracted coffee is too bitter or too sour? Analysis of the causes of over extraction and insufficient extraction of iced coffee
- Why doesn't homemade lattes taste like coffee? Latte beans and milk shopping guide Latte concentrate extraction parameters
- How do you think about the freshness of coffee beans, taste appreciation period, shelf life? Can expired coffee beans be roasted twice?
- Which is more suitable for espresso? Light roast, medium roast, and dark roast? Why is coffee fat richer?
- Why can I never finish making coffee in Turkish sand? Share Turkish coffee making steps and parameters!
- The influence of the thickness of the hand-brewed coffee powder bed on the extraction taste! What is the difference between a flat bottom and a conical V60 filter cup?