Let the heart accept more possible exclusive interviews with Wang Shiru, the runner-up in the annual Baker contest.

Let the heart accept more possibilities.

An exclusive interview with Wang Shiru, the runner-up of Roaster's Choice Competition in the Bean Baker Competition of the year

The phrase "if no one asks you in the cold window for several years, you will become famous all over the world" may be a good comment. When you walk in all the trade shows, courses, coffee industry activities, how to change from a visitor to an honorable competitor, Wang Shiru has more efforts behind it.

Fight against pressure against time chase

In fact, the really hard and difficult point of the competition is to overcome the imminent pressure of time, and a lot of experiments have been done on how the beans flown by air can not deteriorate. Wang Shiru, who goes abroad six times a year, began to take a bean with her every time she went abroad two years ago, recording and learning about the impact of air transportation on flavor, and even said that there were different tricks for how to put beans on a plane. In the past two years, in order to prepare for the annual Bean Baking Competition (Roaster'sChoice Competition) in the United States, most of them can only bake beans late at night, and the temperature and humidity in the middle of the night are different from those during the day, so a lot of adjustments have been made. Especially late at night, the sound of the bean dryer is also a big test. (after all, the neighbors are sleeping.)

The Latin American recipe stunned everyone.

The annual Bean Baker Competition has different themes based on the change in coffee trends each year, and the theme will be announced 15 days before the competition. Last year's theme was African products, but this year it focused on Latin American recipes, with the proportion of each bean limited to between 20% and 50%. Finally, coffee from El Salvador, Costa Rica and Panama was chosen. Presents a floral flavor, honey-stained orange flavor, smooth and long aftertaste of personal formula beans. On the whole, it is difficult to tell the difference between the single baked beans and the formula, and the recipe theme will test the technology. If you compare with the project, the single bean is like playing an individual game, and the original quality of the bean is like the strength of the individual contestant; the recipe theme is like a team competition, so each player does not have to be very strong. The test is the tacit understanding between each other (the degree of integration of beans, the distribution of flavor, etc.)

I had to take out five cups and match the flavors of North Italy, South Italy, West Italy, East Italy and so on.

World experience helps dispel myths

As soon as I stepped into the world of baked beans, I began to follow the old masters in Taiwan in 2003, listening to them talk about all kinds of experiences. At first, I thought it was easy to bake beans, but later I found out that this was not the case at all. Then I went to Japan several times to visit my own baking shop. Still, I flew to Italy. I really knew about the cup test from Italy. I met a good instructor in Italy. At first, I asked you to choose one of the three cups you liked. The one I chose at that time was not the best. But the coach said, "the one you chose is not the best, but it's what you like." This view gives me a lot of openness. During the advanced training, five cups will be taken out to match the flavor of North Italy, South Italy, Central Italy, East Italy and other producing areas. This is really a difficult thing. The current understanding is that northern Italy tends to be sour, while southern Italy is bitter. But this is not absolutely the case, it is only a general direction. In fact, what I was doing at that time was to break the myth about the established flavor statement. up to now, I would like to go back and have a look if I still have the opportunity to go abroad to Italy. So it's important to find the right teacher (to get you started).

Try to distinguish between mature and clear memory.

When asked how to be a good bean baker, what steps will this journey take? Wang Shiru told us from her own experience: "at the beginning, you have to do basic taste training, training your sense of smell and taste can distinguish more subtle flavors." For example, there is a kind of sweetness, beginners may only say that it is sweet, and advanced students should be able to tell whether it is the sweetness of fruit, candy or black sugar. Next, we must know more about the manor. If you take it to the next level, you are almost studying chemistry.

For example, the molecular structure chain with a volatile factor in the aroma of coffee affects whether you know some reason that affects the stable value, and you can deliberately retain the aroma of coffee, or whether you just accidentally make a good coffee. There is a big gap. " To become a bean baker, it is recommended that you should keep a minimum of material desires and needs and a refreshing diet. As far as the experience of going to various countries is concerned, it is basically running exhibitions, attending classes, and almost all food and accommodation are very simple. "it's important to set your own direction." Because after taking the right road for five years, I will not necessarily lose to the wrong road that has been going for ten years. After coming back from the game, the most important thing to change is to prove your training and to make sure that you are going in the right direction and must continue to work hard.

Follow the correction criteria and treat them equally

One of the links of the cup test is to ask the tester to describe the flavor and taste he or she feels. Cup testing is very personal experience, and there is no difference between right and wrong, for a taste, we can first put forward their own point of view. Make more use of the ingredients you have actually eaten in your life experience: for example, plum (Plum), litchi (Litchi) or longan (Longan) or someone literally turn it into (dragon eyes). On international occasions, we will be happy to hear different views of these flavors that will appear in our lives, and then work together to correct them.

Correction is an important process. Just like scale instruments, they often have to return to zero. Reaching a consensus has become a principle that will not be changed, and it should be followed as a basis for judgment.

The tutor would ask me to choose one of the three cups of coffee that I liked best, but the tutor said, the cup you chose is not the best, but it is your favorite.

An open mind and active learning

Keeping an open mind and active learning is also an attitude that coffee people must pay attention to. Wang Shiru said with a laugh that she was usually so busy that she wanted to have a part, but after the cutting time, she still flew to various parts of the world to take a lot of related courses. If her study notes and certificate of award are stacked together, it should be very amazing. "I am a very iron-toothed person, and class is just a kind of proof. I really have to bake it out by myself before I believe it. " With a high degree of verification spirit, in the eyes of the outside world, this field of smell and taste, which is not easy to measure, is bound to be more solid and arduous step by step. Paid a lot of tuition fees in class this matter, class, there are two key points: first, to pay attention to which unit of the class. Second, if you are facing non-English-speaking countries, you should pay special attention to teachers. It would be a pity if the teacher is actually very good, but you can't understand English.

To be a good bean baker, the market reaction is the ultimate measure of success. Although Wang Shiru, who has won an excellent place in the World Series, the most important thing in her life and career is whether every guest likes every guest-made bean or not. It is hoped that Taiwan can create a better cup testing environment and coffee evaluation skills. Along the way, I believe that there are still a group of people quietly working in their own field.

(responsible Editor: cafe)