2016年6月28日 星期二

2016世界盃咖啡沖煮大賽決賽選手沖煮參數




The 2016 World Brewers Cup Championship took place last weekend in in Dublin, Ireland, and Sprudge Media Network was there to cover the event in its entirety. Over thirty coffee brewers competed in three days of grinding, manual brewing, and generous eye-contact in front of a panel of international judges. Only Sprudge has complete coverage of this event, which you can relive in its entirety over at our sister site dedicated to coffee competitions, SprudgeLive. But for today we want to bring you in to the action packed last day of service—Finals Saturday at the 2016 World Brewers Cup Championship.

上周末在愛爾蘭都柏林舉辦的2016世界盃沖煮大賽WBrC,此文的筆者Sprudge Media Network在現場全程紀錄,超過三十個咖啡沖煮選手在這三天競賽,研磨、手沖咖啡,並跟國際評審們互動。可以在Sprudge的友站SprudgeLive看到整場賽事的紀錄。但現在我們想帶你重溫上週的2016世界盃沖煮大賽的決賽。






This event was won by Tetsu Kasuya, a capable coffee professional hailing from Japan. But for our readers these events serve as an incredible set of insights as to how the world’s best coffee brewers are building recipes and service concepts in today’s hotly competitive coffee scene. Below you’ll find coverage of all six of the Brewers Cup finalists, including recipes and routine details for each service.  You, too can be a world-class brewer at home—just take a hint from these extraordinary pros, and don’t forget to call “time”.
Sprudge.com’s coverage of the 2016 World Brewers Cup Championship is made possible by Acaia. All of our Sprudge Live coverage from Dublin was supported by Urnex Brands and KitchenAid.
這場比賽由來自日本的Tetsu Kasuya獲得冠軍,但對我們讀者來說這些賽事,正是觀摩世上最棒的咖啡師他們如何在競賽中,設定沖煮參數、配方及沖煮理念的好機會。下面我們將會看到進入WBrC決賽的選手,他們的配方及競賽期間展演的細節,這樣你在家也可以成為世界級的沖煮手,只要注意這些沖煮大師的提示,並且不要忘記喊”時間到”。2016世界盃沖煮大賽Sprudge.com的報導由Acaia提供,而所有都柏林比賽的直播則是由Urnex Brands和KitchenAid所贊助提供。




挪威Supreme Roastworks AS, Odd-Steinar Tøllefsen





Odd-Steinar Tollefsen, the reigning 2015 World Brewers Cup Champion, competed in finals using Ethiopia Semeon Abay from Ninety Plus. Tollefsen hand brews at Supreme Roastworks AS with the same method he employed today at finals:

Odd-Steinar Tollefsen是2015年WBrC的世界冠軍。他在決賽時使用Ninety Plus衣索比亞西蒙阿拜咖啡豆,Tollefsen在決賽使用的沖煮手法,跟他在他的店Supreme Roastworks AS使用的方法一樣:
使用Glass Hario V60-02沖煮
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的總沖煮時間
在沖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 felt the V60 offers the “cleanest, most open, and elegant” brew. Nothing too flashy for 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、最奔放及優雅的沖煮結果。來自挪威絲毫不浮誇的去年冠軍,他告訴評審們:「我喜歡老式的沖煮手法」。





香港THE CUPPING ROOM, BENNY WONG




Benny Wong of The Cupping Room in Hong Kong used Colombia Cerro Azul Cafe La Granja Esperanza roasted by Sweet Bloom Coffee Roasters in Lakewood, Colorado. Wong stripped the chaff off each coffee seed used in competition. 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The Cupping Room的Benny Wong,使用來自哥倫比亞Cerro Azul Café La Granja Esperanza,由Colorado Lakewood的Sweet Bloom 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。



此手法咖啡苗觀察賽事影片中所述,應是如下圖所示,將咖啡豆縫內的銀皮去除,可降低沖煮出的咖啡雜味及澀味。





使用Melitta Porcelain One Cup Brewer沖煮

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沖煮
20秒悶蒸時間
總沖煮時間2:45
盛裝杯具使用陶瓷杯測碗



Wong used the Melitta brewer and during his performance said that because of the device’s slower 1.4g per second flow-rate, it brewed a cup with a “much better mouthfeel.” We love a better mouthfeel. Who doesn’t?



Wong使用Melitta作為沖煮器具,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,使沖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 Todd Goldsworthy looked up to his panel of judges as he told a story about his children, his coffee, and the thrill of discovery. The presentation of sitting below the judges eye-line wasn’t intentional (at the United States Brewers Cup, the judges sat on chairs), but Goldsworthy told us that because of his height (6’2″) he’s received notes about judges feeling as if he was “towering above them”. Starting the routine in a chair was an effective way of easing into the presentation and had a calming effect.



兩次獲得美國沖煮賽冠軍的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(在世界沖煮賽美國選拔賽中,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,彷彿他在偷看他們一般。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。




使用玻璃 Kalita Wave沖煮

27克咖啡粉
95℃,水質TDS105
使用40毫升水悶蒸45秒
1:15注水150ml
2:00注水250ml
2:45注水350ml



(咖啡苗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 coffees in a blue mug. Why? Because he read a thing he saw on Facebook about a study that found that people perceived foodstuffs on blue plates/cups sweeter. “I used 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 Factory in Japan brewed a natural processed gesha from the Ninety Plus Gesha Estate in Panama with ceramic Hario V60s. The Japan Brewers Cup Champion clocked in over two hundred training hours for his ten minute presentation—it was enough for him to emerge triumphant as the victor of this tournament.



日本Coffee Factory的Tetsu Kasuya使用日曬處理的瑰夏,來自Ninety Plus 巴拿馬Gesha莊園,使用Hario V60陶瓷濾杯沖煮。世界盃沖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Hario V60陶瓷濾杯沖煮

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 Tetsu Kasuya told his judges, “I am not a roaster and I am not a farmer. I am a barista 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,他是咖啡師及沖煮師,而我將我全部的熱情展現在沖煮上並呈現給你們。




芬蘭THE COFFEE COLLECTIVE, MIKAELA WALLGREN



There were exactly four factors that enhanced the sweetness in Mikaela Wallgren’s coffee. The fourth factor? “Me!” she quipped to her judges, eliciting whoops, cheers, and laughter from the Danish and Finnish fans in the crowd. Wallgren brewed in the small metal 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?他打趣地跟評審說「就是我!」。他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逐一沖煮。



沖煮器具使用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
總沖煮時間2:35
盛裝杯具使用陶瓷杯




Wallgren served the coffees 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。



台灣,JASCAFFE,王策




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



王策向評審展現Ninety Plus Maker Series的瑰夏,同時使用兩支Bonavita壺作沖煮。王策的教練是Ninety Plus的Stefanos Domatiotis,及世界盃沖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。



沖煮器具使用Hario V60

使用15克咖啡粉
92℃的水,水質TDS75
30秒的悶蒸時間
持續在濾杯中央注水直到2:05-2:10




Wang noted that his coffee had notes of “stone fruits, dark coloured flowers, caramel,” that were emphasized with pre-wetting his filters. But not just with a splash of water, 300ML of water exactly. It’s this 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 that juicy aroma like a nasty old sponge. Rinse your filters, friends!



王策在預先浸濕濾紙時,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,濕香氣中有86%都是這個杏桃風味。但如果沒有沖洗濾紙及濾器的話,它就會吸掉果汁感的濕香氣,而帶有舊海綿的味道,所以沖煮前請先沖洗濾紙及濾器!

[Ed. note: The recipes contained in this feature do not contain grind particle size information. We recommend 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資訊,建議可以從篩網調整粒徑一致性著手。





Original source:

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

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