Exclusive interview | Pan Zhimin, champion of the 2017 World Barista Competition in China

The finals of the China Division of the 2017 World Barista Competition ended successfully on the last day of the Hotelex Expo in Shanghai. After fierce competition, excellent contestants from all regions of China finally ended the competition. The top six were Hu Ying, Zhu Jingui, Pan Wei, Pan Zhimin, Hu Jiren and Su Xudong. Finally, Pan Zhimin from Beijing CREMA | Coffee Salon won the title. After the game, we conducted a personal interview with the new champion. Pan Zhimin has won the championship of the Beijing Division of the China Barista Competition twice before.

Now, he has clenched the ticket to the world arena, on behalf of himself, on behalf of the team, on behalf of China, showing the name of "Chinese barista" on the world stage!

Figure / Dianne Wang

China trials of the 2017 World Barista Competition

Champion: pan Zhimin

Second Runner-up: Zhu Jingui

Second Runner-up: Hu Ying

Fourth: Su Xudong

Fifth: pan Wei

Sixth: Hu Jiren

Photo / Inkstone Coffee Bear

Please briefly introduce yourself and your working experience, your current work unit, and your position. "after graduating from college, I was exposed to coffee in November 2014, joined a coffee chain in March 2015, joined the Beijing Coffee Salon in July 2015, and is now a manager of Beijing Coffee Salon and a trainer of CREMA coffee training institutions.

What kind of competitions have you participated in and what is the course of the competition? "

In November 2015, he participated in the cbc of the Beijing Division and won the championship, and in March 2016, he participated in the China Finals, stopping the preliminary round. Participated in the Fushan Cup barista Championship in May 2016, stopping the preliminary round. At the end of June 2016, he participated in the Beijing CBC division and won the championship, and in September 2016, he won the runner-up in the Beijing flower competition. Won the championship in the finals of the WBC China Division in 2017.

How do you feel about winning the championship of WBC China Division this time? Is there anyone to thank? "

After winning the championship, I was very happy. I was very happy to be in the top six because I didn't finish the game successfully before. Until after entering the top six in the preliminary round, I began to wonder what I should do if I won the first place.

I would like to thank my team, including Mr. Wei, Li Zhen, Cindy, Li Jianfei, the friends in the store, and especially my girlfriend who supported me behind my back and helped me a lot.

What preparations and devotions have you and your team made for this finals? "for this competition, our team divides the work. Li Zhen is in charge of baking and helps us adjust the flavor every time we test the cup. what kind of taste and flavor do we want to get? Teacher Wei is mainly responsible for finding suitable beans for me, as well as assigning me the whole process, specifying the plans for testing beans and adjusting the details. For this competition, we have started to prepare for the game in Shanghai several months in advance. So everything is going well.

Figure / Dianne Wang

Could you tell us something about the two beans selected in this competition? "

The first bean we chose this time is from monte liano bonito Manor in Costa Rica, 1700m above sea level. Mena, the owner of the manor, began to try to cross the original species of Ethiopia with Kaddura a few years ago, and successfully cultivated a new tree species called Ethiopia caturr! In addition, Mena also makes careful use of a special treatment-sugar sweet. Generally, before putting the beans into the fermentation tank, the beans will be washed with water to remove the peel and flesh of the coffee beans. the washed water is called honey water by the locals and will be poured out after washing. The landowner thought of keeping honey water and adding it back to the fermentation tank. This method makes coffee beans get more sugar in honey water, thus improving the sweetness of coffee beans, so it is very suitable for Espresso.

The second bean is a prospect ruby, rose bean seed from 90 + Manor in Panama. It is characterized in that when combined with milk, it can fully show the flavor of strong wine, with clear and obvious flavors such as brandy, chocolate rum and ice cream. It took a very short time for this bean to be used in milk coffee. When we first came into contact with this bean, we immediately liked it and decided to use it.

Costa Rica COE Champion Bean Information

The score of COE official website Cup: 93.41

Farm: Monte Liano Bonito

Region: West vally

Altitude: 1700masl

Bean seed: Caturra x Ethiopia

Treatment: Sugar sweet process

Figure / Dianne Wang

6 could you tell us what your creative coffee is like? "

My creative coffee formula is: 4 portions of Costa Rica Espresso,10ml Jexazi hop particles made of beer dew, 60ml xanthan gum liquid, and 8g Yunnan coffee flower honey, in fact, the most special feature of this creative coffee is hop particles, which can be divided into different producing areas and different flavors like coffee. After many tests, our team finally decided to use this Czech Saz hops granule, which tastes smooth, fruity and refreshing.

7 Please select three photos in your mobile phone album that best represent the unforgettable moments behind this competition, and tell the story behind the photos in simple language. "

Several assistants in my coffee team help me clean the coffee bar, thank them, help me prepare things, let me have a clean table, can have more time to think about the game, everything is very smooth! ▽

Photo / courtesy of Pan Zhimin

After I roughly set the process, we took pictures after we first went through the process, and we all gave a lot of ideas and suggestions, but these are all things that I need to express myself. I need to express my coffee by myself. I need to keep expressing and adjusting it. The small sign next to it is also the data left by our cup test Espresso that day. ▽

Photo / courtesy of Pan Zhimin

The three contestants of our team and our head coach are talking to us about our respective events, and we are all in the same picture. ▽

Photo / courtesy of Pan Zhimin

8 what are the next plans and expectations for the World Championships? "after winning the championship, I considered the emergence of the new rules of WBC, so I may first consult the 2017 Korea World Barista Competition. In order to re-adjust and prepare, we first need to understand the rules, and then plan for the next step again. With regard to the expectations of the World Championships, I hope to once again improve China's ranking and status in the World Championships.

Photo / Inkstone Coffee Bear

9 to become the male god of the new generation of baristas, we ask your personal situation for our fans (are you married or not? ) "unmarried, but. Have a fiancee () ~

Once again, congratulations to Pan Zhimin on winning the 2017 WBC China Division Championship. I wish him a better performance in the world. At the same time, I also pay tribute to all the baristas who participate in various coffee competitions. It is a long way to go, but because of love, they are willing to pay, because of what they give, there will always be something in return!