Analysis of the ABC champion work "Cuckoo" (part two)

Azalea unexpectedly combined peaches, roselle flowers and coffee together. It was a divine stroke. No wonder she could defeat all the experts and win the cup. Peach and Roselle flower are both slightly sour flowers and fruits. After fusing with coffee, not only does it not make coffee produce strange sour taste, but it perfectly connects with the original sour taste of coffee, so that the sour taste that needs to be avoided most in the original iced coffee turns over and becomes the biggest highlight of the whole cup of coffee. This kind of combination from decay to magic is indeed worth our in-depth exploration.

Due to ABC's special competition system, I believe Mr. Zhuang has a lot of hidden secrets when making this drink. I am not very talented and can only provide some small opinions for readers on some details. I hope that I can help you create your own "cuckoo".

1. When making similar ice drinks, remember to ice the cup, put the cup in the refrigerator or put ice cubes in advance;

2. From the point of view of mixing wine, champagne glasses belong to short drinking glasses. Strictly speaking, short drinking glasses cannot be added with ice cubes. Of course, B of ABC is Barista not Bartender, so it will not be so high, but the ice cubes added must be frozen hard ice cubes. Ice cubes similar to whisky are better. The water quality of ice cubes is also very important, so as not to melt ice cubes and affect the taste. The best state is to add ice cubes if you make a short drink with peach flavor. Then you might as well use peach juice to make ice cubes.

3, the ancients have a cloud: medicine three points poison, coffee has been used as a medicinal material since ancient times, and later slowly become a drink, many flowers and plants are also the same. Therefore, when we use fresh flowers and plants as raw materials, we must remember the importance of food safety. Since there are more than a thousand kinds of chemicals in coffee, and more than 200 of them are still unknown, it is very likely that some unexpected chemical reactions will occur. As a professional barista, we must be aware of the possibility of this situation.

As Mr. Chong says, the secret to making a good cup of coffee is to give the customer the flavor they want. As an excellent barista, understanding coffee and mastering skills is only the foundation. The most important thing is to make a cup of coffee that makes customers satisfied and loved through their own understanding and control of coffee.

Let's hope that more Chinese can win more international awards and bring us more excellent works.