一早醒来，咖啡圈已经被刷屏了，那就是：中国选手杜嘉宁获得2019世界咖啡冲煮大赛WBrC冠军！这是具有跨时代意义的世界冠军，也代表了中国咖啡行业已经进入并领先世界水平！之前取得最好的成绩是王学超获得世界拉花艺术大赛的亚军，期待今年中国新晋拉花冠军刘强在德国柏林的精彩表现！
（上图来源于ins，感谢分享）还有一条重磅消息就是2019WBC世界咖啡师大赛冠军为韩国选手JOOYEON，去年咖啡精品生活的主编阿啡在荷兰阿姆斯特丹的WBC现场有见过她的风采，去年无缘半决赛，今年一举夺冠，实在厉害！亚洲女性咖啡师正在崛起，好样的！以下是微信公众号CCRA关于杜嘉宁夺冠的消息，感谢分享！中国！！！冠军！！！手冲咖啡！！！是偶然，也是必然。我们说任何比赛冠军早晚会有中国人夺魁。是逆袭，也是实力使然！逆袭，是在咖啡冲煮这个中国人相对薄弱的领域。实力，是多年的训练研究。细腻的双重研磨，精确到秒的注水，闪电一样的超浅烘焙，特别微批次极品咖啡豆，四届国内比赛三届夺魁的极稳实力。所以，看到冠军诞生的这一刻，大家油然而生实至名归感！多图之后分享杜嘉宁决赛台词！内含冲煮方案！
比赛台词中英文Welcomemy dear customer, this is a picture of my coffee shop. In this beautiful place, we present the most exotic coffee of the world to the coffee lovers in China.亲爱的客人们，欢迎你们，这是一张我工作的咖啡馆的照片。在这个美好的地方，我们每天都把世界上最独特的咖啡豆制作给中国的咖啡爱好者们饮用。As a barista, I brew the coffee and share the flavor and stories behind them. This is why I love coffee, because it is all about sharing.作为一名咖啡师，我不仅制作咖啡，还会将他们的风味和背后的故事分享给我的客人们。这是我爱咖啡的原因，因为咖啡就是分享。So today, in this 10 minutes, I will explain the brewing methods first. and then I will enjoy the coffee with you together. It’s exactly what I do everyday. So, please relax yourself, let me tell you what I’ve discovered through this amazing coffee.那么今天，在这10分钟里，我会先向你们讲解我的冲煮方式，然后我们一起来喝这杯咖啡。这就是我每天的工作，所以请放轻松，让我来说给你听我在这只咖啡中的探索。Firstly let me explain how I prepared even before extractions, As you can see,This dripperlooks different. It is origami. I chose it for two reasons. Firstly, I can use flat-bottomed filter paper.In this shape, the same amount of coffeebed is thinner than cone-shape filterpaper, therefore, we can get a more even extraction. The second reason, it has a large hole at the bottom，with deeper grooves, water can go through the coffee quickly and achieve clearlayers offlavor.首先，请让我来解释我在萃取前都做了哪些准备工作。显而易见，这个滤杯长得不太一样，它是Origami折纸滤杯。我选择它是有两个原因。第一，我可以使用平底滤纸。在这个形状的滤纸里，相比圆锥形滤纸，相同的粉量下粉层的厚度更薄，所以我们可以让萃取更加均匀。第二，这个滤杯的底部有一个大的孔洞，再加上较深的沟槽可以是水通过咖啡粉层的速度更快，从而获得一个干净清晰的风味层次。For coffee grinding, I first crush the coffee beans into very large particles and then grind them into fine particles.It is more evenly distributed in this way.Also I have discovered after the first grind, if we remove the silverskin covered pieces and go through the second grind, The cup is more clean and with clearer flavors.其次是研磨。我先将咖啡豆磨成非常粗的颗粒，然后在此基础上再研磨成细的粉状，这样粉粒的分布会更均匀。更外我发现，当我们完成第一次粗研磨之后，如果我们尽可能把咖啡豆上的银皮都去掉，然后再进行第二次的细研磨，这杯咖啡的干净度和风味清晰度会提高。I use a funnel to evenly drop the coffee powder right to the center of the dripper. Then with the help of the needle, I can loosen the grounds to make the coffee bed fluffy. In this way, water will be able to go through all the particles in a short time.我会用布粉器将咖啡粉均匀地散落在滤杯的中央，然后借助这个拉花针去松散粉层，这样的做法可以让水快速通过所有的粉粒。In the water, I added 4ppmof calcium and 15ppmof magnesium, to achieve the TDS to 80ppm. the addition of ions added could increase the extraction capacity of water and helps bring out more flavors.最后，我在我的水里加了4pp的钙离子和15ppm的镁离子，让水的TDS达到80ppm。这些离子的加入，增加了水的萃取能力，带出更多的咖啡风味。Now I am going to explain to you how I manage the brewing.现在，我来为你们解说我的注水方式。As you may know, different dissolved solids will be extracted at different stages of extractions. Therefore I will manage different contact time between coffee and water by altering pouring speed.你们可能知道，不同的可溶解物是在整个萃取过程的不同阶段被萃取出来的。所以，我会用“改变注水速度”的方法，去控制不同阶段的水粉接触时间。I will give you much more detailed information for you to understand. You can check the screen to see how I pour.为了帮助你们理解，我会给你们更多细节的信息。这个ipad屏幕是为你们准备的，可以观看我的注水。There will be the 4 stages of brewing.整个注水过程分为4个阶段。At the 1st stage,I will pour 60g water at the speed of 6g per sec for 10 seconds.As coffee fully contact with water, it will bring out a lot of acidityand sweetness.第一阶段，我用每秒6g水的注水速度注水10秒钟，达到60g。当水粉充分接触时，可以带出很多的酸和甜。At the 2nd stage , with dozens of experiments, we find if we pour water fast, the sweet and fruity flavors in the cup will be diluted. Therefore, I choose to pour 80g of water andadjusted the pouring speed to 4g per sec for 20s. And we wait another 20s before the next stage.This slow extraction process further increase the contact time in order to increase extractions yields.第二阶段，经过多次实验后，我们发现如果注水太快，咖啡的甜感和水果调性的风味到了杯中会被稀释。所以，在这阶段我会注水80g，并且将注水速度降到每秒4g，注水20秒。然后，我会等20秒再进入下一阶段的注水。慢萃取可以更加延长水粉接触时间，从而增加咖啡的萃取率。At the 3rd and the last stage, I will alter the pouring speed to 5g per second. This is relativelyfast pouring speed to preventfrom over extractions.第三个阶段，我会将注水速度调整到每秒5g。这是一个相对快一点的注水速度，这是为了防止过度萃取。My recipe today is, 16g of coffee, 240g of water, to brew 190g of beverage, with the temperature of 94 degrees. The total extractiontimeis 1m40s.我今天的萃取参数是：16g的咖啡粉，240g的水，萃取出190g的咖啡液体，水温是94°。整体的萃取时间是1分40秒。Ok,now,isthemostimportantpart:let’senjoythecoffeetogether.好了，现在到了最重要的环节：让我们一起来品尝这杯咖啡。Aroma will be your first touch to get to know it. You can use the vessel to assess it. Then I will pour the coffee into thecup for you to drink.香气是你们和这支咖啡的第一次接触，可以直接用分享壶去嗅闻。之后，我会为你们把咖啡倒出来饮用。Please swirl the vessel gentlya few times,and enjoy the aroma.you will be immersed in a delicate red and velvet floral, soon be overwhelmed with apricot and cocoa, followed with nice sweet cream.请轻轻地摇晃分享壶，然后感受它的香气。你会沉浸在一种雅致的红色的丝绒般的花香中，然后是扑面而来的杏桃和可可香气，最后是甜甜的奶油香。Ok？Good？ok?可以了吗？OK了吗？（收回分享壶）As you can tell, it’s a very light roast. Guess what, it only take 4 minutes to roast with Ikawa, 5days ago, in order to maximize the fruitiness and sweetness.很明显，今天的咖啡烘焙度非常浅。你猜怎么着，这支咖啡是在5天前用IKAWA烘焙的，烘焙时间只有短短的4分钟，就是为了将水果风味和甜感最大化。This cup is specially designed for you. When coffee reaches this level, Thereis more open space to maximize aroma, and then converge all the aroma at the neck of the cup. The flavor will be enhanced when you drinkcoffeedirectlyfrom the cup.这个杯子是为你们特别设计的，当注入的咖啡到了这里（杯子的最宽处）时，会有更多的表面积去最大化释放香气，然后所有的香气会在杯子的收口处聚集在一起。所以，直接从杯子饮用可以增强风味。Please stir 3 times and wait a minute, let’sdrink it together.请搅拌3次，稍微等一等，让我们一起来喝。In the flavor the red apricot with white grapes punchyour mouth, followed with a delight cocoa and champagne, slight but delicate violet floral.风味中，你们首先可以喝到红色杏桃和白葡萄，然后是愉悦的可可和香槟风味，最后是一丝丝轻柔的紫罗兰。Let’s taste one more time让我们再喝一次。The aftertaste on the pallet is like white wine, apricot, and violet lingering in your mouth. Now feel like customers, take a few sips at anytimedirectly from the cup.在余韵中，我们的味蕾可以感受到白葡萄酒、杏桃以及紫罗兰，悠长地在口腔中回旋。现在你们可以像普通地顾客一样，随意从杯中喝。So this unique taste profile is mainly brought by experimental process from NP Gesha estate grown at 1600m.They have selected one of local bacteria into the natural process. The whole fermentation process took about 4weeks. Also Gesha variety gives this coffee soft texture and delicate sensations.这个独特的风味调性主要来自于海拔1600米的巴拿马90+瑰夏庄园的特殊处理法。他们将一个精选的来自本地的酵母菌加入日晒处理过程中，整个发酵过程长达4个星期。另外，瑰夏豆种本身也带来了轻柔、雅致的口感。Now, as coffee cools, let’s drink it again，and this time we will focus on the acidity and body.现在，咖啡的温度降下来了，让我们再一起喝一次，这一次我们着重在感受酸质和纯厚度。WhatIlovemostaboutthiscoffeeistheacidity!Itissweetlikegrapes,fromthepurplegrapechangetogreengrape,withmediumintensity,vibrantandlively.这支咖啡的酸是我最喜欢的地方！它有葡萄般的甜，然后酸从紫葡萄转成青葡萄，中等的强度，活泼明亮。The body and texture of this coffee is likecream, smooth, fulland round.醇厚度和触感很像奶油，丝滑、圆润、饱满。As coffee cools to room temperature, in flavor, citrus fruit like tangerine pronounced; the aftertaste is like cocoa nibs, long and clean.当咖啡温度降到室温时，它的风味是很突显的橘子味；余韵像可可碎，持久、干净。The acidity it also brighten up like tangerineand apricot .这时的酸质也更加明亮起来，像橘子和杏桃。The weight of body is like grape juice, refreshing and juicy.葡萄汁般的醇厚度，清爽、果汁般。You will be amazed by the balance of this exotic coffee, complex flavors, delightful acidity and structured body. In your mouth, you will find it round and elegant like cello concert.这支咖啡的特别之处就在于它的多层次风味、愉悦的酸质、结构清晰的醇厚度和触感，以及这所有的特质交织在一起的平衡感。在你们的口腔中，圆润和高雅，就好像在欣赏一场大提琴演奏会。AllofthisiswhatIlove!这所有的都是我对这支咖啡的爱！Compare all the parameters and find a most suitable way to serve the amazing flavor to coffee drinkers. Together, I share these excitements with you. In this way, I feel connected with coffee and people.对比了所有实验参数，然后找出最适合这支独特咖啡的冲煮方式。在这里，我将所有的美好分享给你们。这样，我才更加感受到自己与咖啡和客人的连接。Ihopetodayyoualsoenjoyedthisexperiencewithme!Thankyou!我希望今天你们都很享受这一次和我一起的体验！谢谢！只要你心怀梦想就能登上世界舞台祝福，共勉，前进！留言写下你对世界冠军的祝福吧！
