Coffee champions use the most suitable water for drinking water.

Lin Lin's public secret: coffee beans, good food and good water, because more than 98% of a cup of coffee is water. (provided by the applicant)

Yesterday (16), in the General decision of the 2015 World Cup Coffee Station, Huan Lin, who has won the championship of the Taiwan regional champions, once again emerged as the champion of coffee buffet, milk cream and espresso coffee. After that, Lin Lin publicly unveiled his secret recipe: in addition to choosing mixed coffee beans and cooking techniques, one of the secrets lies in "water," which plays a role in the state of coffee extraction because of the variety and amount of minerals in the water. On the other hand, Lin Lin, who once again won the votes of the WBC World University, will represent Taiwan in June next year.

The World Cup Coffee Festival, launched by the Coffee Association of the United States and Asia, can be said to be the coffee maker of the world, symbolizing the highest glory of the coffee maker. In his decision, Lin Lin used the same kind of high-altitude Barnabas Geisha coffee beans to mix grilled coffee, milk coffee and Italian coffee according to different methods. Just like the front, middle, and aftertaste of perfume, the three cups of coffee made by Shenglin all focus on multiple times, giving out different tastes and fragrances.

The sweet and sour taste of the coffee after the entrance, the luscious taste of the tongue, and the taste of the wine. Milk cuisine is equipped with bergamot, toffee and other spices and Earl milk tea. With more intense aromas of jasmine and bergamot, the coffee gives the sweet and sour taste of honey orange juice, and finally leaves a long tart with a cold bubble Earl Grey Tea.

Sonja, the chief executive of the ice cream, said, "all three kinds of coffee are made with the same kind of coffee beans, but she is most impressed by the fact that she has a good control of the coffee market."

Lin Chen-Lin says that as he often goes abroad to compete, he often needs to brew coffee in different regions, cities, and countries in order to realize that it is really "water" which is the most important and affects the taste of coffee. Lin Lin points out: "there is more than 98% water in a cup of coffee, and the acid value, hardness, or TDs value of the water will affect the last taste of the coffee, so using the best water to make coffee is an important decision."

It didn't take long for Lin to enter the field of coffee. The university just started to pick up coffee, and during the graduate school period, it was changed to buy coffee in the streets and alleys. After leaving the army, it even gave up a high-paying job in a franchise project and opened a small coffee shop with a brand name. Halfway to becoming a monk, he got off to a poor start and encountered a lot of setbacks in the process of making coffee.

He has a high standard of coffee, and he still insists on making coffee by hand, and adheres to the pursuit of perfection, picking out suitable materials, just like his life, which is somewhat meandering, and he has found the most suitable direction, and at the same time achieve his own dream.

Source: instant