2016世界盃咖啡衝煮大賽決賽選手衝煮參數

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新媒體排版

6月28日在愛爾蘭都柏林舉辦的2016世界盃衝煮大賽WBrC，對我們讀者來說，這些賽事正是觀摩世上最棒的咖啡師如何在競賽中，設定衝煮參數、配方及衝煮理念的好機會。小編今天為大家分享這篇文章，詳細地記錄了2016年WBrc決賽6位選手的衝煮參數及競賽期間展現的細節，這樣你在家也可以成為世界級的衝煮手，快來一起觀摩學習吧

挪威Supreme Roastworks AS, Odd-Steinar Tøllefsen

Odd-Steinar Tollefsen, the reigning 2015World Brewers Cup Champion, competed infinals using EthiopiaSemeon Abay from Ninety Plus. Tollefsen hand brews at SupremeRoastworks AS with the same method heemployed today at finals:

Odd-Steinar Tollefsen是2015年WBrC的世界冠軍。他在決賽時使用Ninety Plus衣索比亞咖啡豆，Tollefsen在決賽使用的衝煮手法，跟他在他的店Supreme Roastworks AS使用的方法一樣：

 

使用Glass Hario V60-02衝煮

20克咖啡粉

90℃、300毫升的挪威天然礦泉水，標榜低礦物質含量

40秒的悶蒸時間

3:30的總衝煮時間

在衝煮完成後會將咖啡更換到另一個盛裝杯具

盛裝杯具使用無把手的陶瓷杯

Tollefsen said that he feltthe V60 offers the 「cleanest, most open, and elegant」 brew. Nothing too flashyfor the champ from Norway, who told the judges, 「I like the old school method.」

Tollefsen表示他認為V60可以呈現最乾淨、最奔放及優雅的衝煮結果。來自挪威絲毫不浮誇的去年冠軍，他告訴評審們：「我喜歡老式的衝煮手法」。

香港THE CUPPING ROOM, BENNY WONG

Benny Wong of The Cupping Room in Hong Kong used Colombia Cerro Azul Cafe La Granja Esperanzaroasted by SweetBloom Coffee Roasters inLakewood, Colorado. Wong stripped the chaff off each coffee seed used incompetition. We went backstage to ask Wong how long that took and he told us「with four people, it takes about thirty minutes for 50 grams of coffee.」

來自香港TheCupping Room的BennyWong，使用來自哥倫比亞CerroAzul Café La Granja Esperanza，由ColoradoLakewood的SweetBloom Coffee Roasters所烘焙的咖啡。Wong將競賽時使用的咖啡豆在研磨前，將咖啡豆剖半並將中間的外殼逐顆去除，我們賽後訪問Wong，他為了挑除咖啡豆的殼，共動用了四個人，且每五十克的咖啡豆需花費三十分鐘來去殼。

使用MelittaPorcelain One Cup Brewer衝煮

12克咖啡粉

94℃，212毫升的水，TDS值85及40PPM的鎂

同時使用兩支壺進行衝煮

20秒悶蒸時間

總衝煮時間2:45

盛裝杯具使用陶瓷杯測碗

Wong used the Melitta brewerand during his performance said that because of the device’s slower 1.4g persecond flow-rate, it brewed a cup with a 「much better mouthfeel.」 We love abetter mouthfeel. Who doesn’t?

Wong使用Melitta作為衝煮器具，在展演過程中提到使用這個器具，每秒會降低1.4克的流速，使衝煮出來的咖啡呈現極佳口感，大家都喜歡好的口感吧?

美國Klatch Coffee, Todd Goldsworthy

Sitting on a stool, two-time American champion ToddGoldsworthy looked up to his panelof judges as he told a story about his children, his coffee, and the thrill ofdiscovery. The presentation of sitting below the judges eye-line wasn’tintentional (at the United States Brewers Cup, the judges sat on chairs), butGoldsworthy told us that because of his height (6』2″) he’sreceived notes about judges feeling as if he was 「towering above them」.Starting the routine in a chair was an effective way of easing into thepresentation and had a calming effect.

兩次獲得美國衝煮賽冠軍的Todd Goldsworthy，在比賽時的展演就像在對評審訴說他的孩子、他的咖啡、以及他發現令人振奮的事情。展演過程中，評審並非有意這樣做(在世界衝煮賽美國選拔賽中，評審坐在椅子上)，但Goldsworthy他的身高約188公分，他會看到評審紀錄下來的感受，彷佛他在偷看他們一般。但坐在椅子上競賽是一個讓他安心的有效方式，並有冷靜下來的效果。

 

Glass Kalita Wave

27g of dry coffee
95℃ 105 TDS Water (David Beaman chemical formula)
0:45 second bloom 40ml of water
1:15 150ml pulse
2:00 250ml pulse
2:45 350ml total brew time
Served in a blue NotNeutral mug

使用玻璃 Kalita Wave衝煮

27克咖啡粉

95℃，水質TDS105

使用40毫升水悶蒸45秒

(實際看賽事影片的狀況如下)

比賽時間4:00時注水悶蒸45秒

比賽時間5:15時注水到150毫升

比賽時間6:00時注水到250毫升

比賽時間6:45注水完成到350毫升

9分鐘移開濾杯

‍

盛裝杯具使用blue NotNeutral的淺藍色有把手馬克杯

Goldsworthy served his coffeesin a blue mug. Why? Because he read a thing he saw on Facebook about a studythat found that people perceived foodstuffs on blue plates/cups sweeter. 「Iused blue mugs in the US so why not?」 Works for us!

Goldsworthy為什麼使用blue mug做盛裝杯具?因為他在Facebook看到一個研究，人們在拿到用藍色餐具盛裝的食物時，會讓人覺得食物更甜。我在美國就用藍色馬克杯了，何樂而不為?

日本 COFFEE FACTORY, TETSU KASUYA

Tetsu Kasuya of Coffee Factoryin Japan brewed a natural processed gesha from the Ninety Plus Gesha Estate inPanama with ceramic Hario V60s. The Japan Brewers Cup Champion clocked in overtwo hundred training hours for his ten minute presentation—it was enough forhim to emerge triumphant as the victor of this tournament.

日本Coffee Factory的TetsuKasuya使用日曬處理的瑰夏，來自Ninety Plus 巴拿馬Gesha莊園，使用Hario V60陶瓷濾杯衝煮。世界盃衝煮賽日本冠軍花費超過200小時練習比賽展演的內容，這足以讓他從這次比賽中脫穎而出獲得冠軍。

使用HarioV60陶瓷濾杯衝煮

20克咖啡粉

300克水

45秒悶蒸時間

45注入70克水

1:30注入60克水

2:15注入60克水

3:00注入60克水

3:30挪開濾杯

盛裝杯具使用日式陶瓷杯

With gracious humility TetsuKasuya told his judges, 「I am not a roaster and I am not a farmer. I am abarista and a brewer and I』ll put all my passion brewing for you.」

Tetsu Kasuya謙虛又親切的告訴評審，他並非烘豆師也並非咖啡農，他是咖啡師及衝煮師，而我將我全部的熱情展現在衝煮上並呈現給你們。

 

芬蘭THE COFFEE COLLECTIVE, MIKAELA WALLGREN

There were exactly fourfactors that enhanced the sweetness in Mikaela Wallgren’s coffee. The fourthfactor? 「Me!」 she quipped to her judges, eliciting whoops, cheers, and laughterfrom the Danish and Finnish fans in the crowd. Wallgren brewed in the smallmetal Kalita Waves, one-by-one.

Mikaela Wallgren增加咖啡的甜感有四大因素。而第四個因素？她打趣地跟評審說「就是我!」，在評審及觀眾中帶來輕鬆愉快的氣氛。Wallgreng使用小型金屬Kalita Waves逐一衝煮。

 

Kalita Wave

15g of dry coffee
96℃ reverse osmosis water from Copenhagen
0:30 second bloom
1:45 total pour time
2:35 total brew time
Served in ceramic cups

衝煮器具使用Kalita Wave

使用15克咖啡粉

96℃，來自哥本哈根店裡常使用的水，較低PPM，沒明確說出參數

30秒的悶蒸時間

總注水時間1:45

總衝煮時間2:35

盛裝杯具使用陶瓷杯

Wallgren served thecoffees in handmade ceramic cups by Polish artist Magdalena Kałużna, who designed them specifically for this service.

Wallgren使用的盛裝杯具，是由Polish的藝術家Magdalena Kałużna專門為這次比賽設計及製作的陶瓷杯。

芬蘭THE FEE COLLECTIVE, MIKAELA WALLGR

Chad Wang dazzled the judges, presenting themwith a Ninety Plus Gesha from their Makers Series. Wang brewed them all at oncewith two Bonavita kettles. Wang trained with Stefanos Domatiotis of NinetyPlus and Taf, the World Brewers Cup roasting sponsor. Wang considers Domatiotis 「apassionate barista with extensive knowledge on coffee and championships. One ofa kind.」 

王策向評審展現Ninety Plus Maker Series的瑰夏，同時使用兩支Bonavita壺作衝煮。王策的教練是Ninety Plus的Stefanos Domatiotis，及世界盃衝煮大賽的烘豆贊助商Taf。王策認為他的教練Domatiotis是擁有廣泛的咖啡知識及比賽經驗，且具熱情的咖啡師。

 

Hario V60

15g dry coffee
92℃ 75 TDS water
30 second bloom
Continuous center pour until 2:05-2:10

衝煮器具使用Hario V60

使用15克咖啡粉

92℃的水，水質TDS75

30秒的悶蒸時間

兩手同時操縱手衝壺，在濾杯中注水直到2:05-2:10

Wang noted that his coffee had notes of 「stonefruits, dark coloured flowers, caramel,」 that were emphasized with pre-wettinghis filters. But not just with a splash of water, 300ML of water exactly. It’sthis precise amount that emphasized notes of ripe, juicy apricot. 「Aroma is 86%of that flavor,」 he said, and without all that water? That filter sops up thatjuicy aroma like a nasty old sponge. Rinse your filters, friends!

王策在預先浸溼濾紙時，強調他的咖啡包含核果、深色花朵香氣、焦糖風味。但不只是精準注入300克的水而已，這是富含成熟多汁的杏桃風味，溼香氣中有86%都是這個杏桃風味。但如果沒有衝洗濾紙及濾器的話，它就會吸掉果汁感的溼香氣，而帶有舊海綿的味道，所以衝煮前請先衝洗濾紙及濾器!

 

[Ed. note: The recipescontained in this feature do not contain grind particle size information. Werecommend starting with sandbox sand consistency and go from there.]

原文筆者註記:這邊的參數及配方不包含研磨的粒徑大小信息，建議可以從篩網調整粒徑一致性著手。

本文轉載自微信公眾號：cometruecoffee

Original source:

http://sprudge.com/world-brewers-cup-102370.html

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