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比赛视频：比赛台词：（风味描述已用红色字标注）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 ！
（比赛台卡设计）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.
（台卡设计）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!
（比赛当日台卡）中文评委好，我是潘志敏，非常高兴今天来到这里分享我的咖啡。我相信大家和我一样，在日常生活中，除了喜欢精品咖啡，也同样喜欢很多美食与美酒，从其它的行业中学习到的经验，也对我理解咖啡带来了很多灵感。今天我的主题就和精酿啤酒有关。首先我先打开瓦斯灯，制作创意咖啡的原材料，接下来我会一边研磨咖啡豆，一边为大家介绍我的创意咖啡的准备环节。评委，现在请允许我清洁一下磨豆机通道。IPA风格的精酿啤酒中，具有和很多精品咖啡一样的丰富水果风味，这主要是由于这种风格的精酿啤酒中含有大量的啤酒花，啤酒花虽然具有丰富的香气，评委好，我是潘志敏，非常高兴今天来到这里分享我的咖啡。我相信大家和我一样，在日常生活中，除了喜欢精品咖啡，也同样喜欢很多美食与美酒，从其它的行业中学习到的经验，也对我理解咖啡带来了很多灵感。今天我的主题就和精酿啤酒有关。首先我先打开瓦斯灯，制作创意咖啡的原材料，接下来我会一边研磨咖啡豆，一边为大家介绍我的创意咖啡的准备环节。评委，现在请允许我清洁一下磨豆机通道。
IPA风格的精酿啤酒中，具有和很多精品咖啡一样的丰富水果风味，这主要是由于这种风格的精酿啤酒中含有大量的啤酒花，啤酒花虽然具有丰富的香气，但里面有一种物质叫做阿尔法酸，会带来明显的苦度，为了得到啤酒花的香气同时去除它的苦度，我想到了蒸馏的办法，首先在蒸馏瓶中加入250g纯水，再加入来自捷克的saaz品种啤酒花颗粒10g，通过加热沸腾，产生水蒸气，水蒸气遇冷凝结，从而获得去除苦味保留啤酒花香气与风味的啤酒花露。制作时间为7分半钟，请稍等。
（台卡设计）浓缩咖啡｜espresso今天我带来了一支我特别喜欢的咖啡豆，令我惊喜的是具有明显的精酿啤酒中丰富的麦芽和啤酒花风味，它来自哥伦比亚惠兰产区圆丘庄园的水洗处理法的粉波旁树种，生长海拔1770米。为了同时展现出粉波旁的独有风味以及更好的甜感，烘焙师使用浅度烘培并拉长烘焙时间发展出更多的甜感。豆表agtron值为61，豆芯agtron值为74，烘焙时间为11分钟。我使用19g粉萃取39g咖啡液，创意咖啡也是同样的萃取参数。今天的粉波旁咖啡，有趣的地方是，来自于同一片庄园同一片咖啡树的不同采摘季。成熟早期的咖啡果实，具有风味突出，酸质活泼的特点，采收于2017年10月份，成熟晚期的咖啡果实，具有甜度较高、口感顺滑的特点，采摘于同年12月份。我将同一片产区同一片咖啡树不同成熟期的咖啡豆混在一起，比例为6比4，会使得今天的咖啡具有更好的平衡度以及丰富的风味。各位评委，现在请打开左边的小瓶子，闻一下，可以感受到明显的啤酒花风味。在品尝这杯浓缩咖啡前，请使用小勺顺时针搅拌10圈，使温度稍微降低，可以感受到明显的啤酒花香气、成熟李子酸质、西柚、蜂蜜甜感，麦芽糖的余韵，及中等的重量感，顺滑的口感。使用完的小勺，放进前面的小盘子中。请慢用，接下来我将制作创意咖啡的Espresso。
（台卡设计）我创意咖啡的灵感来源于精酿啤酒，大家知道酿造啤酒需要麦芽、啤酒花、酵母以及水四种物质，酿酒过程是将麦芽加热水糖化成麦芽糖汁，然后投入啤酒花带来丰富的风味，最后加入酵母将糖转化为二氧化碳和酒精。由于酵母发酵会产生酒精，所以我的创意咖啡和酿酒过程比，没有使用到酵母。酿酒的第一步是糖化，将麦芽转换为麦芽汁，而我使用的咖啡中原本就具有很好的麦芽糖风味，这也是我选择麦芽糖汁的原因。首先加入20g的麦芽汁，麦芽汁是使用100g澳大利亚产的淡色艾尔麦芽经研磨后，加入200g纯水，在68度的恒温下进行糖化，制作时间为1小时，所以我会提前制作好。麦芽经糖化后会产生糖份，具有丰富的麦芽糖甜感。麦芽汁提升咖啡中原有的麦芽糖风味，并可以让口感更加顺滑；接下来加入3g啤酒花露，来增加Espresso中原有的啤酒花的风味，同时啤酒花风味和咖啡原有的风味结合产生新的风味，比如水蜜桃和甜瓜的风味，在最后再来一起揭晓，然后加入中国云南产的咖啡花蜂蜜8g，增加Espresso中原有的蜂蜜的甜感，也同时可以增加最终饮品的醇厚度。OK，现在封盖保存，锁住更多的香气，将所有食材混合均匀并放入冰桶中冷藏4分钟，冷藏的目的是可以化解饮品的甜腻感，在低温状态下饮用会更加平衡，各位评委在等待创意咖啡的过程中，我来制作牛奶咖啡。请稍等。
评委们，我发现市面上的牛奶与我的咖啡结合，甜感一直没有达到我的预期。我就在想有什么方法可以在无添加的情况下，提升牛奶的甜感呢？我同样从精酿啤酒中找到了灵感，在一种冰博克的酿造工艺中，多次将啤酒降温到零下60度后，去除冰晶，可以将啤酒酒精度提高的57度。我的这种牛奶处理方法我给它也起名叫冰博克提纯牛奶法，首先把牛奶冻成牛奶冰块，再放在4摄氏度的冰箱里缓慢融化，乳糖和蛋白质先被融化出来，只选取前段流出的500ml的浓缩牛奶。这种方法，可以将我的牛奶的糖度从12%提高到21%，大大提升牛奶咖啡的甜感，以及绵密的触感。喝之前请用小勺伸入杯底顺时针搅拌三圈，可以感受到海盐芝士、香蕉奶昔、奥利奥饼干的风味，以及绵长的麦芽糖余韵，小勺使用完可以放在前面的小碟中，台卡上的信息可以帮主评委更好的记录。
我会使用19g粉萃取36g咖啡液，每份Espresso咖啡与牛奶的比例1:5.，请慢用。各位评委，现在是揭晓创意咖啡的时刻了。这是一款冷饮，可以直接饮用，在这杯咖啡中你可以感受到啤酒花、蜂蜜、麦芽糖，以及所有食材碰撞产生新的水蜜桃、甜瓜和红茶的风味。但里面有一种物质叫做阿尔法酸，会带来明显的苦度，为了得到啤酒花的香气同时去除它的苦度，我想到了蒸馏的办法，首先在蒸馏瓶中加入250g纯水，再加入来自捷克的saaz品种啤酒花颗粒10g，通过加热沸腾，产生水蒸气，水蒸气遇冷凝结，从而获得去除苦味保留啤酒花香气与风味的啤酒花露。制作时间为7分半钟，请稍等。创意咖啡｜Signature Coffee请慢用，接下来我将制作创意咖啡的Espresso。我创意咖啡的灵感来源于精酿啤酒，大家知道酿造啤酒需要麦芽、啤酒花、酵母以及水四种物质，酿酒过程是将麦芽加热水糖化成麦芽糖汁，然后投入啤酒花带来丰富的风味，最后加入酵母将糖转化为二氧化碳和酒精。由于酵母发酵会产生酒精，所以我的创意咖啡和酿酒过程比，没有使用到酵母。酿酒的第一步是糖化，将麦芽转换为麦芽汁，而我使用的咖啡中原本就具有很好的麦芽糖风味，这也是我选择麦芽糖汁的原因。首先加入20g的麦芽汁，麦芽汁是使用100g澳大利亚产的淡色艾尔麦芽经研磨后，加入200g纯水，在68度的恒温下进行糖化，制作时间为1小时，所以我会提前制作好。
牛奶咖啡｜Milk Coffee评委们，我发现市面上的牛奶与我的咖啡结合，甜感一直没有达到我的预期。我就在想有什么方法可以在无添加的情况下，提升牛奶的甜感呢？我同样从精酿啤酒中找到了灵感，在一种冰博克的酿造工艺中，多次将啤酒降温到零下60度后，去除冰晶，可以将啤酒酒精度提高的57度。我的这种牛奶处理方法我给它也起名叫冰博克提纯牛奶法，首先把牛奶冻成牛奶冰块，再放在4摄氏度的冰箱里缓慢融化，乳糖和蛋白质先被融化出来，只选取前段流出的500ml的浓缩牛奶。这种方法，可以将我的牛奶的糖度从12%提高到21%，大大提升牛奶咖啡的甜感，以及绵密的触感。喝之前请用小勺伸入杯底顺时针搅拌三圈，可以感受到海盐芝士、香蕉奶昔、奥利奥饼干的风味，以及绵长的麦芽糖余韵，小勺使用完可以放在前面的小碟中，台卡上的信息可以帮主评委更好的记录。各位评委，现在是揭晓创意咖啡的时刻了。这是一款冷饮，可以直接饮用，在这杯咖啡中你可以感受到啤酒花、蜂蜜、麦芽糖，以及所有食材碰撞产生新的水蜜桃、甜瓜和红茶的风味。各位评委，牛奶咖啡通过烈酒提纯的灵感，使牛奶咖啡的甜感提升，创意咖啡通过Espresso与麦芽糖汁和啤酒花的结合，让大家感受到精酿啤酒的味道！我认为咖啡作为一种时尚饮品，在未来的发展中，可以从其他领域中过的跟多的灵感！希望的大家喜欢我的咖啡！我是Jeffry，来自中国SOE COFFEE。
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