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比賽視頻：比賽臺(tái)詞：（風(fēng)味描述已用紅色字標(biāo)注）英文Hello! My name is Jeffry. I’m very excited to be here and to share some coffees.I believe everyone like me is fond of amazing coffee, quality food, and exceptional liquor. My experience of tasting always brings me tremendous inspiration. One of my favorite drinks is craft beer, so my topic today is about coffee inspired by craft beer. Let me turn on the gas stove to make the ingredient of my signature drink first. Now I would like to introduce the preparation while grinding the coffee. Please find details in the booklet.Tech judge, pls allow me to purge the grinder.Some people may know, IPA craft beer has rich fruity flavor just like some specialty coffees, as IPA contains plenty of hops which is fully aromatic. But one of the components of hops is Alpha Acid, it can cause pronounced bitterness in beers. So I used the approach of distillation to keep the aroma meanwhile getting rid of bitterness. I add 250 grams purified water, and 10 grams Saaz Hops from Czech. Hops will be heated to boiling and turned into steam. Then the steam will be condensed on the ice bowl above, and the hops distillate will drip into the lower small container. It will take 7 and a half minutes. Pls wait.The coffee I bring today, also one of my favorite, is Pink Bourbon, from Finca La Pelota Huila Colombia, grown at 1770 meters, fully washed process. The reason why I chose this coffee is that it has distinct flavor of malt and hops, which is also in craft beer. In order to present the unique flavor and more sweetness, my roaster used light roasting and extended roasting time. The bean agtron is 61, the grounds agtron is 74, and total roast time is 11 minutes.I’m using 19 grams in and 39 grams out, same with the signature drink.There is one thing really interesting about today’s coffee. This Pink Bourbon is actually from the same trees from the same terroir, but different picking periods. By contrast cupping, we found that the coffee of early picking period, October 2017, had distinct flavors and bright acidity, and the coffee of late picking period, December, had good balance and full body. So I mixed the early and the late on the scale of 6 to 4, which made the coffee has not only plentiful flavors but also better balance. Now please open the littlebox on you left side, smell it, you will get the aroma of hops. Before first sip, please stir your espresso 10 times using the spoon to let it cool down just a little more. Please put the spoon in the small plate after using.You can tastehops, ripe plum acidity, grape fruit, honey sweetness, malt sugar aftertaste, also medium body and smooth texture.Please put the spoon in the small plate after using. Enjoy ！
（比賽臺(tái)卡設(shè)計(jì)）OK, next, I’m going to make the espresso for signature drink. As everyone knows, the four ingredients of craft beer are malt, hops, yeast and water. And this inspired me of my signature drink. The beer brewing process includes saccharification of malt to wort, addition of hops to bring flavors, and fermentation of wort into carbon dioxide and alcohol by yeast. Due to yeast producing alcohol, I will use only malt and hops but no yeast compared with beer brewing.The saccharified malt turns into wort and produces sugar. The malt sugar is also a significant flavor in my espresso, and that’s why I use wort for my signature drink. This wort was made from 100 grams Australia Pale Ale Malt and 200 grams purified water, saccharifying at 68 degrees Celsius for one hour. So I made it in advance.First, add 20 grams wort in the bottle to enhance the malt sugar flavor and promote the texture of the coffee. Second, 3 grams hops distillate to emphasize the hops flavor, in addition hops could combine with espresso to create new flavors, such as juicy peach, melon and black tea.Then, 4 shots espresso instead of yeast. And last, for the honey flavor in espresso, add 8 grams coffee flower honey from Yunnan China to increase the honey sweetness and the body of the beverage.
（臺(tái)卡設(shè)計(jì)）OK, I’m going to mix all the ingredients, seal it with the cap, shake it up, and freeze it in the ice bucket. Freezing could defuse the sweet greasy, and make the drink more balanced. Pls refer to the second page of booklet I will serve the milk beverage to you.When I tried the recipe of milk beverage, I found that sweetness was far from my expectation using most milk available in the market. So I need methods to increase the sweetness without additives. Craft Beer inspired me again. The brewing process of a German craft beer named Eisbock is to freeze beer at minus 60 degrees Celsius repeatedly, removing the ice to concentrate the flavor and alcohol content. based on this beer brewing method, I froze 1 liter the milk at minus 20 degrees, then slowly melt the milk ice at 4 degrees to get high level of lactose and protein.Please enjoy!Now, it’s time for signature drink. This is a cold beverage, please drink it directly. You can findhops, honey, malt sugar, also could taste new flavor of juicy peach, melon, black teafrom synergy of all ingredient.Judges, in my opinion, coffee could draw more inspiration from other fields in the future. I truly hope you will like my coffee. Thanks for your time today!only the very first 400 milliliters condensed milk would be selected. I called this method Eisbock Milk Purification. By using this method, the sugar degree increased from 12 to 21 percent, which help increased the creamy texture and sweetness of the coffee beverage. Please stir 10 times before you drink it. You can tastesea salt cheese, banana milk shake, Oreo cookies and everlasting aftertaste of malt sugar.Now, it’s time for signature drink. This is a cold beverage, please drink it directly. You can find hops, honey, malt sugar, also could taste new flavor of juicy peach, melon, black tea from synergy of all ingredient.Judges, in my opinion, coffee could draw more inspiration from other fields in the future. I truly hope you will like my coffee. Thanks for your time today!
（比賽當(dāng)日臺(tái)卡）中文評(píng)委好，我是潘志敏，非常高興今天來(lái)到這里分享我的咖啡。我相信大家和我一樣，在日常生活中，除了喜歡精品咖啡，也同樣喜歡很多美食與美酒，從其它的行業(yè)中學(xué)習(xí)到的經(jīng)驗(yàn)，也對(duì)我理解咖啡帶來(lái)了很多靈感。今天我的主題就和精釀啤酒有關(guān)。首先我先打開(kāi)瓦斯燈，制作創(chuàng)意咖啡的原材料，接下來(lái)我會(huì)一邊研磨咖啡豆，一邊為大家介紹我的創(chuàng)意咖啡的準(zhǔn)備環(huán)節(jié)。評(píng)委，現(xiàn)在請(qǐng)?jiān)试S我清潔一下磨豆機(jī)通道。IPA風(fēng)格的精釀啤酒中，具有和很多精品咖啡一樣的豐富水果風(fēng)味，這主要是由于這種風(fēng)格的精釀啤酒中含有大量的啤酒花，啤酒花雖然具有豐富的香氣，評(píng)委好，我是潘志敏，非常高興今天來(lái)到這里分享我的咖啡。我相信大家和我一樣，在日常生活中，除了喜歡精品咖啡，也同樣喜歡很多美食與美酒，從其它的行業(yè)中學(xué)習(xí)到的經(jīng)驗(yàn)，也對(duì)我理解咖啡帶來(lái)了很多靈感。今天我的主題就和精釀啤酒有關(guān)。首先我先打開(kāi)瓦斯燈，制作創(chuàng)意咖啡的原材料，接下來(lái)我會(huì)一邊研磨咖啡豆，一邊為大家介紹我的創(chuàng)意咖啡的準(zhǔn)備環(huán)節(jié)。評(píng)委，現(xiàn)在請(qǐng)?jiān)试S我清潔一下磨豆機(jī)通道。
IPA風(fēng)格的精釀啤酒中，具有和很多精品咖啡一樣的豐富水果風(fēng)味，這主要是由于這種風(fēng)格的精釀啤酒中含有大量的啤酒花，啤酒花雖然具有豐富的香氣，但里面有一種物質(zhì)叫做阿爾法酸，會(huì)帶來(lái)明顯的苦度，為了得到啤酒花的香氣同時(shí)去除它的苦度，我想到了蒸餾的辦法，首先在蒸餾瓶中加入250g純水，再加入來(lái)自捷克的saaz品種啤酒花顆粒10g，通過(guò)加熱沸騰，產(chǎn)生水蒸氣，水蒸氣遇冷凝結(jié)，從而獲得去除苦味保留啤酒花香氣與風(fēng)味的啤酒花露。制作時(shí)間為7分半鐘，請(qǐng)稍等。
（臺(tái)卡設(shè)計(jì)）濃縮咖啡｜espresso今天我?guī)?lái)了一支我特別喜歡的咖啡豆，令我驚喜的是具有明顯的精釀啤酒中豐富的麥芽和啤酒花風(fēng)味，它來(lái)自哥倫比亞惠蘭產(chǎn)區(qū)圓丘莊園的水洗處理法的粉波旁樹(shù)種，生長(zhǎng)海拔1770米。為了同時(shí)展現(xiàn)出粉波旁的獨(dú)有風(fēng)味以及更好的甜感，烘焙師使用淺度烘培并拉長(zhǎng)烘焙時(shí)間發(fā)展出更多的甜感。豆表agtron值為61，豆芯agtron值為74，烘焙時(shí)間為11分鐘。我使用19g粉萃取39g咖啡液，創(chuàng)意咖啡也是同樣的萃取參數(shù)。今天的粉波旁咖啡，有趣的地方是，來(lái)自于同一片莊園同一片咖啡樹(shù)的不同采摘季。成熟早期的咖啡果實(shí)，具有風(fēng)味突出，酸質(zhì)活潑的特點(diǎn)，采收于2017年10月份，成熟晚期的咖啡果實(shí)，具有甜度較高、口感順滑的特點(diǎn)，采摘于同年12月份。我將同一片產(chǎn)區(qū)同一片咖啡樹(shù)不同成熟期的咖啡豆混在一起，比例為6比4，會(huì)使得今天的咖啡具有更好的平衡度以及豐富的風(fēng)味。各位評(píng)委，現(xiàn)在請(qǐng)打開(kāi)左邊的小瓶子，聞一下，可以感受到明顯的啤酒花風(fēng)味。在品嘗這杯濃縮咖啡前，請(qǐng)使用小勺順時(shí)針攪拌10圈，使溫度稍微降低，可以感受到明顯的啤酒花香氣、成熟李子酸質(zhì)、西柚、蜂蜜甜感，麥芽糖的余韻，及中等的重量感，順滑的口感。使用完的小勺，放進(jìn)前面的小盤(pán)子中。請(qǐng)慢用，接下來(lái)我將制作創(chuàng)意咖啡的Espresso。
（臺(tái)卡設(shè)計(jì)）我創(chuàng)意咖啡的靈感來(lái)源于精釀啤酒，大家知道釀造啤酒需要麥芽、啤酒花、酵母以及水四種物質(zhì)，釀酒過(guò)程是將麥芽加熱水糖化成麥芽糖汁，然后投入啤酒花帶來(lái)豐富的風(fēng)味，最后加入酵母將糖轉(zhuǎn)化為二氧化碳和酒精。由于酵母發(fā)酵會(huì)產(chǎn)生酒精，所以我的創(chuàng)意咖啡和釀酒過(guò)程比，沒(méi)有使用到酵母。釀酒的第一步是糖化，將麥芽轉(zhuǎn)換為麥芽汁，而我使用的咖啡中原本就具有很好的麥芽糖風(fēng)味，這也是我選擇麥芽糖汁的原因。首先加入20g的麥芽汁，麥芽汁是使用100g澳大利亞產(chǎn)的淡色艾爾麥芽經(jīng)研磨后，加入200g純水，在68度的恒溫下進(jìn)行糖化，制作時(shí)間為1小時(shí)，所以我會(huì)提前制作好。麥芽經(jīng)糖化后會(huì)產(chǎn)生糖份，具有豐富的麥芽糖甜感。麥芽汁提升咖啡中原有的麥芽糖風(fēng)味，并可以讓口感更加順滑；接下來(lái)加入3g啤酒花露，來(lái)增加Espresso中原有的啤酒花的風(fēng)味，同時(shí)啤酒花風(fēng)味和咖啡原有的風(fēng)味結(jié)合產(chǎn)生新的風(fēng)味，比如水蜜桃和甜瓜的風(fēng)味，在最后再來(lái)一起揭曉，然后加入中國(guó)云南產(chǎn)的咖啡花蜂蜜8g，增加Espresso中原有的蜂蜜的甜感，也同時(shí)可以增加最終飲品的醇厚度。OK，現(xiàn)在封蓋保存，鎖住更多的香氣，將所有食材混合均勻并放入冰桶中冷藏4分鐘，冷藏的目的是可以化解飲品的甜膩感，在低溫狀態(tài)下飲用會(huì)更加平衡，各位評(píng)委在等待創(chuàng)意咖啡的過(guò)程中，我來(lái)制作牛奶咖啡。請(qǐng)稍等。
評(píng)委們，我發(fā)現(xiàn)市面上的牛奶與我的咖啡結(jié)合，甜感一直沒(méi)有達(dá)到我的預(yù)期。我就在想有什么方法可以在無(wú)添加的情況下，提升牛奶的甜感呢？我同樣從精釀啤酒中找到了靈感，在一種冰博克的釀造工藝中，多次將啤酒降溫到零下60度后，去除冰晶，可以將啤酒酒精度提高的57度。我的這種牛奶處理方法我給它也起名叫冰博克提純牛奶法，首先把牛奶凍成牛奶冰塊，再放在4攝氏度的冰箱里緩慢融化，乳糖和蛋白質(zhì)先被融化出來(lái)，只選取前段流出的500ml的濃縮牛奶。這種方法，可以將我的牛奶的糖度從12%提高到21%，大大提升牛奶咖啡的甜感，以及綿密的觸感。喝之前請(qǐng)用小勺伸入杯底順時(shí)針攪拌三圈，可以感受到海鹽芝士、香蕉奶昔、奧利奧餅干的風(fēng)味，以及綿長(zhǎng)的麥芽糖余韻，小勺使用完可以放在前面的小碟中，臺(tái)卡上的信息可以幫主評(píng)委更好的記錄。
我會(huì)使用19g粉萃取36g咖啡液，每份Espresso咖啡與牛奶的比例1:5.，請(qǐng)慢用。各位評(píng)委，現(xiàn)在是揭曉創(chuàng)意咖啡的時(shí)刻了。這是一款冷飲，可以直接飲用，在這杯咖啡中你可以感受到啤酒花、蜂蜜、麥芽糖，以及所有食材碰撞產(chǎn)生新的水蜜桃、甜瓜和紅茶的風(fēng)味。但里面有一種物質(zhì)叫做阿爾法酸，會(huì)帶來(lái)明顯的苦度，為了得到啤酒花的香氣同時(shí)去除它的苦度，我想到了蒸餾的辦法，首先在蒸餾瓶中加入250g純水，再加入來(lái)自捷克的saaz品種啤酒花顆粒10g，通過(guò)加熱沸騰，產(chǎn)生水蒸氣，水蒸氣遇冷凝結(jié)，從而獲得去除苦味保留啤酒花香氣與風(fēng)味的啤酒花露。制作時(shí)間為7分半鐘，請(qǐng)稍等。創(chuàng)意咖啡｜Signature Coffee請(qǐng)慢用，接下來(lái)我將制作創(chuàng)意咖啡的Espresso。我創(chuàng)意咖啡的靈感來(lái)源于精釀啤酒，大家知道釀造啤酒需要麥芽、啤酒花、酵母以及水四種物質(zhì)，釀酒過(guò)程是將麥芽加熱水糖化成麥芽糖汁，然后投入啤酒花帶來(lái)豐富的風(fēng)味，最后加入酵母將糖轉(zhuǎn)化為二氧化碳和酒精。由于酵母發(fā)酵會(huì)產(chǎn)生酒精，所以我的創(chuàng)意咖啡和釀酒過(guò)程比，沒(méi)有使用到酵母。釀酒的第一步是糖化，將麥芽轉(zhuǎn)換為麥芽汁，而我使用的咖啡中原本就具有很好的麥芽糖風(fēng)味，這也是我選擇麥芽糖汁的原因。首先加入20g的麥芽汁，麥芽汁是使用100g澳大利亞產(chǎn)的淡色艾爾麥芽經(jīng)研磨后，加入200g純水，在68度的恒溫下進(jìn)行糖化，制作時(shí)間為1小時(shí)，所以我會(huì)提前制作好。
牛奶咖啡｜Milk Coffee評(píng)委們，我發(fā)現(xiàn)市面上的牛奶與我的咖啡結(jié)合，甜感一直沒(méi)有達(dá)到我的預(yù)期。我就在想有什么方法可以在無(wú)添加的情況下，提升牛奶的甜感呢？我同樣從精釀啤酒中找到了靈感，在一種冰博克的釀造工藝中，多次將啤酒降溫到零下60度后，去除冰晶，可以將啤酒酒精度提高的57度。我的這種牛奶處理方法我給它也起名叫冰博克提純牛奶法，首先把牛奶凍成牛奶冰塊，再放在4攝氏度的冰箱里緩慢融化，乳糖和蛋白質(zhì)先被融化出來(lái)，只選取前段流出的500ml的濃縮牛奶。這種方法，可以將我的牛奶的糖度從12%提高到21%，大大提升牛奶咖啡的甜感，以及綿密的觸感。喝之前請(qǐng)用小勺伸入杯底順時(shí)針攪拌三圈，可以感受到海鹽芝士、香蕉奶昔、奧利奧餅干的風(fēng)味，以及綿長(zhǎng)的麥芽糖余韻，小勺使用完可以放在前面的小碟中，臺(tái)卡上的信息可以幫主評(píng)委更好的記錄。各位評(píng)委，現(xiàn)在是揭曉創(chuàng)意咖啡的時(shí)刻了。這是一款冷飲，可以直接飲用，在這杯咖啡中你可以感受到啤酒花、蜂蜜、麥芽糖，以及所有食材碰撞產(chǎn)生新的水蜜桃、甜瓜和紅茶的風(fēng)味。各位評(píng)委，牛奶咖啡通過(guò)烈酒提純的靈感，使牛奶咖啡的甜感提升，創(chuàng)意咖啡通過(guò)Espresso與麥芽糖汁和啤酒花的結(jié)合，讓大家感受到精釀啤酒的味道！我認(rèn)為咖啡作為一種時(shí)尚飲品，在未來(lái)的發(fā)展中，可以從其他領(lǐng)域中過(guò)的跟多的靈感！希望的大家喜歡我的咖啡！我是Jeffry，來(lái)自中國(guó)SOE COFFEE。
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