China WBC Previous Judges-2016 WBC Coffee Contest Time Registration Method Introduction

(1) Espresso part

From the score table, we can see that the scores are basically only around the average. In fact, during the pre-game practice time, we were secretly worried when we drank ESPRESSO. The coffee may lose a large part of its original flavor because of the long-distance flight, or it may be caused by the local humidity. The comment on the score table is: "although thick, but did not experience the described cherry, carambola and other flavors." The bitterness and the taste of baking are so strong that it suppresses other taste experiences, "clearly confirming the score. In fact, I don't quite agree with some of Ah Lian's views, which is also a misunderstanding of many contestants I have met. People may think that the low score is that the judges do not like it and is not in line with the taste of the judges, but in fact, the embodiment of the scores has nothing to do with the preferences of the judges, but the degree of consistency between the lines described and the experience, as well as the quality of the experience.

(2) Cappuccino part

All the scores are very good or above, and even the foam mass fraction has reached the level of Excellent, which shows the stability of A Lian's technology. In terms of taste, reviewing her competition strategy, she hopes that the roasting status of the selected coffee beans can have both local flavor and baking flavor, so as to better present the milk coffee, so the taste score has also been well reflected.

(3) Creative coffee

As a result of accidentally knocked over a cup and did not present, resulting in one of the scoring table creative coffee column is zero, this situation is really regrettable. From the point of view of the scene, the concept of creative coffee uses the techniques of separation and fusion, in which the more complex concept of "supercritical carbon dioxide extraction aroma" is integrated into the whole creative process requires a lot of detailed explanation to tell the judges (guests). However, due to the relationship between language, A Lian chose many of these professional terms related to physics and chemistry to be parsed directly on MENU with keywords and icons, and after knocking over a cup of creative coffee, she forgot to prompt the judges to open the MENU to browse the creative analysis section, resulting in lower scores in the columns such as "correct interpretation and presentation" and "creativity and Comprehensive effect" on all sensory rating tables.

First of all, let's talk about the origin of the overall concept of the competition: I work in the Chu Jiayuan Cafe in Gulangyu, which is a cafe almost entirely for tourists. The geographical environment determines that the customers I can come into contact with every day are tourists from all over the world. Due to the various problems that Gulangyu has faced in recent years, it can be said that 80% of them come from the 234th line or even rural areas. In order to facilitate narration and avoid ambiguity, we will temporarily call them underdeveloped areas of coffee culture. For customers with underdeveloped coffee culture, it is not feasible to blindly talk to them about the special quality of fine coffee and how good black coffee is, because from the root, they resist this kind of bitter drink (in fact, the taste experience of beginners is also very bitter). This is not only the current situation of the overall coffee market in China, but also the biggest difficulty in the promotion of fine coffee.

And the nature of my work determines that I am a pure Barista, let me talk like other international players on the field about how to shuttle between coffee producing areas around the world, how to help farmers improve the cultivation and processing of coffee, and how to present thousands of choices of good coffee to their customers to complete the journey from seed to cup. In my actual situation, no matter how perfect the arrangement is, it is just a pipe dream without a realistic basis.

In my idea, in order to develop the coffee market and promote high-quality coffee, we must first be approachable, and the key is to let them develop the habit of drinking coffee, which requires that the coffee we make must first make ordinary customers feel good. Only when the customer base grows, can we subdivide the market to promote boutique coffee. In addition to determining the rankings, the most important significance of the WBC competition is to promote boutique coffee.

This is my understanding of WBC and the origin of the overall concept of this competition, and it is also the voice I want to express to the international judges-Specialty coffee in China is just beginning.