Tieguanyin Xiang Anxi girl floated out of the coffee cup to become a world barista

Tieguanyin Xiang Anxi girl floated out of the coffee cup to become a world barista

In the eyes of many people, Tieguanyin and coffee are two drinks with completely different properties, and even represent two different lifestyles of the East and the West. However, a post-90s girl in Anxi skillfully grafted tea art and coffee together and won the championship of the world-class coffee contest.

A barista coming out of the tea family

Xiao Feibin, 24, is from Anxi. She was born in a tea family, and many people in her family run the tea business. Growing up in such an environment, she did not choose to engage in the tea business, but dealt with her favorite coffee.

Because of the environment in which she grew up, Xiao Feibin knew how to appreciate Tieguanyin and other good tea at an early age, but when she came into contact with Western coffee culture, Xiao Feibin found that coffee and tea have some similarities in culture, brewing process, and production process. "We all know that Tieguanyin is carbon-roasted, which tastes more mellow after baking, while coffee can also be roasted, including light baking, medium roasting, deep roasting, etc. In fact, there are many similarities between the two. For example, in terms of taste, tea has a variety of flower aromas, while coffee even has more than 1000 aromas. " Speaking of the discovery of entry-level coffee, Xiao Feibin can't hide his love for coffee. She has been studying tea and coffee technology since high school and has been an intern in a coffee company when she was in college. Xiao Feibin started from basic customer service, constantly learning coffee blending techniques, to becoming a barista, she has been married to coffee for six or seven years. After graduation, Xiao Feibin was sent to study abroad on the recommendation of the coffee company. She went to Vietnam, the second largest coffee producer, to learn about coffee growing environment, the growth process of coffee beans, how to pick, how to roast, and other aspects of professional knowledge.

Ingenious and innovative coffee wafts out "Guanyin flavor"

In June 2013, Xiao Feibin represented her coffee company in the cross-strait barista competition and successfully incorporated Tieguanyin elements into the siphon pot of coffee, making the coffee float out of the "Guanyin flavor". Its creative coffee "falling in love with tea phenanthrene" is a perfect combination of oriental tea culture and western coffee culture and a breakthrough and innovation in the field of siphon pot coffee. Delicate brewing and stirring techniques, the sweet and sour aroma of coffee released in the brewing process, full and smooth taste, full of color, aroma and taste of coffee atmosphere, won the unanimous praise of the judges. In the end, Xiao Feibin won the championship of the Cross-Strait baristas Competition with his unique creativity and mellow coffee quality, and won the championship in Beijing and China, as well as the fifth place in the world in the subsequent World siphon Pot barista Competition.

Xiao Feibin has his own unique and profound views on such innovation. She believes that in addition to showing the texture and flavor of the coffee itself, it is more important for a good barista to integrate his feelings into the process of brewing coffee, while Tieguanyin tea art can better show the delicate and elegant cultural attributes of coffee, which is quite different from ordinary instant coffee. She hopes that through this innovation, guests can feel the unique charm of coffee visually and in the taste buds.

Although she won the industry award at a young age, Xiao Feibin is still very modest and has her own ideas about the future. Next, she will continue to study and study the knowledge of coffee, and strive to become a real "coffee expert" and let more people understand and like coffee culture.