Fresh micro-dry information | how did the top three contestants make coffee in this year's Chinese coffee brewing competition?

The annual coffee competition season is over, and the "black" hands have been fighting against it with lunch handouts from all sides these days! Pass! Come on! That's it! (Thank you so much!) Now I want to eat something nice and get a full body massage.

But! Wonderful little dry goods in hand, still very fresh and hot, let cool is not good, so... That's why today's tweet.

(This is a dividing line to avoid too much nonsense)

First of all, congratulations to the three Li players who won the first, second and third place in the 2017 World Coffee Brewing Competition in China. They are:

Champion: Li Siying-Chengdu HMP Craft

Second runner-up: Li Jianfei-Beijing CREMA Coffee Training (S.O.E Coffee Roasters)

Third place: Li Jinkun-Guiyang George Commune Coffee

(Left: Li Jinkun, middle: Li Siying, right: Li Jianfei, yes, three eyes look in three directions, there were too many photographers at that time)

So, what coffee beans did these three compete with? What is a brewing appliance? What's the temperature of the brew? What are the extraction parameters? Don't worry, I'll tell you now!

All the pictures in this article are from Toolbox Plus. Because it has been shuttling between several competitions, only Li Jianfei, the second place, was photographed during the competition. Sorry for not being able to post the details of the other two contestants. Sorry.

Champion Li Siying

Coffee: Panama Finca Deborah Sunrise Summer

(Having previously written about this estate, click: Finca Deborah| A couple who don't want to do gorgeous finance, go to Panama to farm and become a world champion)

Brewing appliance: V60

Brewing method: 22g coffee powder: 240g water (94° water temperature); one-time water injection, water injection time 50 seconds, 1 minute 40 seconds to stop extraction.

Flavor Description:

Aroma

Flavour: raspberry when hot; purple grape when cool

Acidity: Black Brin

Body: Medium, with a gummy texture; Touch: Smooth

Aftertaste: Darjeeling Black Tea

runner-up li jianfei

Coffee: Ethiopian sunflowers (Guji region, native species)

2016/2017 Ethiopia Natural Taste of Harvest Champion

Brewing equipment: Clever Dripper

Brewing method:

Grinding: LIDO hand mill, scale 7, and distinguish between coarse and fine powders

Coarse powder: 14g 70%

Subdivision: 6g 30%

Total 20g coffee powder: 320g water (93° water temperature)

HG-1 powder feeder was used to feed powder twice.

Add the coarse powder first, then soak for 1 minute and 30 seconds. Add the fine powder, stir, and strain into a sharing pot.

Total brewing time is 3 minutes.

Flavor Description:

Aroma: Coffee flower, jujube tea

Flavour: coffee flowers, cherries when hot; lychee, nectarine when cool

Acidity: ripe grapes when hot; sweet citrus when cool

Aftertaste: rose tea when hot; chocolate when cool

Body: Medium bodied, juicy to the touch

Third place Li Jinkun

Coffee: Panama Janson Estate-Sunrise Summer

Panama Emerald Estate-Washed Rose Summer

Two combinations. On the field, the judges will choose

Match 1: Name "Flower God", Scale 4:6 (Sun 4)

Mix 2: Name "Sun Fruit", Ratio 2:8 (Sunlight 2)

Brewing equipment: beaker + smart cup filter

(Borrowed a photo with the contestant)

Brewing method:

30g coffee powder: 390g water (90° water temperature)

Water first, powder later. Stir for 5 seconds after adding powder, and soak for 1 minute including stirring time.

After that, filter with a smart cup. Stop filtering when the coffee liquid reaches 200 grams. This ensures sweetness and removes bitterness at the end.

The total extraction time was less than 2 minutes.

Flavor Description:

Aroma: green tea, orange, coffee flower, caramel

Flavour: Cherry, lemon, coffee flower, caramel

Acidity: Bright, sour to sweet quickly, soft after cooling

Aftertaste: Sweet orange, tea

Body: Round and smooth, medium to low weight, end tea feel

All right, that's it. Let's eat, smiley face.