Last Sunday (August 6), a unique coffee competition: 2017 Huafeng Coffee Art Competition (referred to as FCAC) was held in Shanghai Gava Coffee, and the contestants had to make 4 glasses of esprazo and 4 cups of art coffee in ten minutes according to the standards of Italian coffee. There are also the voices of the initiator/referee of this event, as well as the participation testimonials of the winner Zou Siyu in this game, I believe that there is a lot of inspiration for you after watching it!
Contestants excellent art coffee recipes are open
Contestant: Zou Siyu
Title of work: Barozzi coffee
Creative concept: In order to make the flavor characteristics of Italian coffee and cocoa neither interact with each other nor complement each other, so this art coffee uses a dense cold milk bubble to separate espresso from cocoa, in order to enhance the aroma of cocoa in art coffee, the use of musket spray roasting form to make the aroma molecules of cocoa more active.
Preparation: Add homemade vanilla syrup to the bottom of the Martini cup, and the syrup is brewed in advance using vanilla pods from Madagascar and the sweet sugarcane unique to Guangxi. This is followed by espresso, cold milk foam after firing, and finally a musket spray grill.
Participant: Zhang Xin
Title: "Australian Mandarin Overflowing"
Idea: Rub the essential oil of the Australian mandarin orange skin, add 4 parts of espresso, 100g of purified water, put it in a sherk pot filled with ice cubes and shake it vigorously and pour it out. Australian mandarin is full of aroma and rich in epidermal essential oils. The selection of mandarin essential oil is to increase the flavor of the coffee itself, through the sherk pot violent shaking to produce a rich foam, can be wrapped in the essential oil and brought by the mandarin aroma, flooding the mouth, so that the smell of things can be integrated into the sense of taste, at the same time the aroma of the essential oil will not overshadow the taste of the coffee itself. A moderate amount of cocoa powder increases the cocoa flavor of the coffee itself.
Participant: Sun Yan
Title: "Mu Mu Special Drink"
Creative idea: Wanting to make a cool iced coffee on this hot summer day, after trying a variety of teas, fruits, sodas and concentrates, it was decided to combine soda with concentrate.
Preparation: 1/2 cup ice cubes, mint syrup base, add soda, one concentrated, sprinkled with cocoa powder, a mint leaf. The soda and concentrate layer automatically, and it looks very cool from the outside, and you can't help but want to take a sip, and the sweetness of the cocoa powder will also make the drink less bitter
Participant: Wang Bo
Title of work: "Two plums'"
formulation:
3 blueberries
Words plum 2
Morin coconut syrup 5ml
Espresso 15ml
Pudding Half a piece
Coconut milk 150ml
A little ice cube
Cocoa powder 5G
Mint leaf garnish
Puffed biscuits garnish
Creative concept: derived from the idiom "hope plum quench thirst". In such a hot summer day, the fragrant coffee is combined with sweet and sour plums and blueberries, and then after the fusion with coconut milk, it is transformed into a different flavor! Several flavors, combined with the smooth texture of pudding, add to the freshness of this tasteless hot summer day.
Yan Zhe, the initiator/referee of the tournament, has something to say
FCAC Shanghai Selection As the first of a new coffee competition, the pressure is really quite large, although an internal simulation competition has been held in Taiwan, there will still be concerns about whether the competition and judging process is smooth, and more importantly, whether our concept is passed on to the contestants, and the results are satisfactory, the contestants have a super level of performance, and the judges located in the sensory judging room are looking forward to what the next coffee art is.
What FCAC wants to show is the diversity of coffee art in Greater China. Regional selection contestants need to make ESPRESSO and coffee art creation, this time we prepared four seasons workshop 30e, real bean coffee Charcoal Espresso two coffee beans, the contestants each chose their favorite coffee, just two equal. We are open to contestants to interpret freely within the norms of the conference, including the extraction of water temperature, even if the same coffee beans are used, there will be different sensory interpretations, and we have a detailed record of the water temperature, powder volume, flow rate, and sensory analysis of the work of each contestant. As for what is the best parameter, here is a close, for a more complete report after the finals, and this is the best reward for all participants and coffee bean sponsors.
Here are some ideas to share with the contestants, first, ESPRESSO definitely needs to be carefully interpreted, even if the art of coffee has been added with many other materials, the impact of ESPRESOO's taste on the art of coffee is still obvious. Two. This year's coffee art is a free creation of cocoa powder and coffee, which can be a drink or a dessert, but in any case, cocoa powder, even if it is not the protagonist, should be a supporting role, not a dragon set.
The shanghai race was successfully held at the Shanghai Gava Cafe, and Coffee Boutique Life acted as a supporting medium to cover the event. In the end, Zou Siyu won the honor of winner of the Shanghai Division, and FCAC Shanghai Station was a complete success. August 26 will be held in Chongqing, followed by Xi'an. HAIKOU. Kunming. Xiamen. Taiwan, November Shanghai Finals, Huafeng Coffee, Fenghua Road.
Thanks: Shanghai Host - Gava Coffee, Taisho Group - LADETINA FT3 Coffee Machine Precision Temperature Control received praise, Nanjing Xishen / Taiwan Four Seasons Workshop, Shanghai Real Bean Coffee, French monbana cocoa powder provided by Wang Li, and the supporting sponsors helped the competition to be successfully completed.
▲Judge teacher
Speech of the winner Zou Siyu
This is my first time to participate in the competition, the purpose of participation is to self-examination, the second is to communicate, communicate, and confront with other players, learn, reflect and improve. The process of practicing and preparing before each contestant participates in the competition is also a process of self-sublimation. The most likely situation in the competition is the grinding process, your adaptability to a new grinding machine, participating in the competition is actually to see the basic skills of the usual players in the water bar, two look at the psychological quality, three look at the on-site adaptability.
Whether the players in the store demand themselves according to the time of the game, some small habits can easily lead to mistakes and affect the mentality of subsequent matches. In fact, the details are very important. Focusing on the world's major coffee competitions, the master moves, only a few points of difference, that is the victory in the details. Finally, I would like to pay tribute to the hard-working and lovely judges and teachers! Thanks for the flower coffee roasting classroom that has been nurturing me. I hope the players in other divisions will cheer up.
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