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普洱咖啡的声音—中国选手王昕悦在2015世界虹吸壶大赛解说词(附中文版)

来源:本站 作者:coffee 日期:2015/10/9 12:21:18 浏览次数:2164
Hello everyone: I’m Chris from . I’m glad to be at your service here. We become attached to each other because of coffee and we are here together because of the Siphon culture. Today I prepare for all of you four cups of blended coffee and four cups of signature beverage. My blended coffee adopts 70 percent of pu’er beans and 30 percent of Indonesian Toraia coffee beans. I hope all of you would enjoy it, please hold on for a second.

First, I’m going to boil 40 grams of blueberries, 27 grams of longan, 27 grams of blackcurrant in 240 milliliters of water. You can see the fruits on your table.

Because of the high temperature and the pressure of the siphon, my blend coffee has more flavors, more body and longer aftertaste.

My blended coffee beans are from “Manxieba”specialty coffee finca in pu’er,Yunnan of China and Indonesian national treasure coffee—Toraia

Pu’er is the coffee city of China and it is also a beautiful pearl on tropic of cancer. Manxieba is the sparkling star among this area. With the advantaged condition of abundant sunshine, huge temperature difference between day and night, longer maturation period, coffee beans here are full, mellow in taste, rich fragrance and with rich fruit acid


Toraia coffee is the national treasure in Indonesian. It grows in highland in the center of , at the altitude of 1700-2300 meters .It is always wreathed in mist all the four seasons. In Mountain area around the equator, local volcano geology soil contains rich organic matter and it is fit for growing coffee. The coffee produced here has a desirable quality and a special tasting.

For my blended coffee, I’ll use 20 grams of coffee with 180 milliliters of water, with quick extraction method to get their best flavor of acidity and sweetness.

For my signature coffee, I’ll use 24 grams of coffee with 220 milliliters of water.

Both of them are using middle-degree grinding.

I stopped roasting of my blended coffee at city roast after the first cracking to achieve its best sweet point. My signature beverage adopts city plus roast.

Now, I’ll soak five slices of lemon, fifteen jasmine tea in my extracted signature beverage, for about twenty seconds. In this time, I’ll filter the heated fruit soup out.

According to the golden cup brewing principle, Experts believe that during the extracting process, what comes out first is the fragrant material,that is the essence of the coffee which tastes acid and sweet. As the extracting time continues, the bitter and stringing material in the coffee subsequently comes out. In order to extract the essence,the acid and sweet material, we take the quick-extracting method to brew the coffee today.

Sorry, keep you waiting.

This coffee has a blending scent of strawberry, tropical fruit and floral aroma.

And the middle-taste brought out by the subtle acidity of passion fruit, with the continuous blackberries, chocolate and brown sugar like sweetness in the aftertaste.

The coffee has a very mellow and smooth mouthfeel with the middle-degree body and it can bring you a charming flavor of ripe fruit in the aftertaste.

This is a fine cup of coffee which balances in acidity and sweetness, and it has a long and lingering aftertaste that makes you couldn’t help yourself having one cup more. I believe you will enjoy it very much.

Be careful of the hot coffee please.

As you know, equator is the lowest latitude that coffee can grow and the tropic of cancer is the highest latitude. Today, I put two types of specialty coffee from South and North together and make them using Siphon, it is supposed to be a very special flavor.

My signature beverage is called “together”. Each cup contains forty-five milliliters of coffee and twenty milliliters of fruit juice. You can drink directly and it is a hot drink with lemon and jasmine aroma mixed together. It has a long aftertaste and its mouthfeel is acid-sweet like strawberry and sweet like honey and brown sugar. With acid touch of fruits and coffee popping in the mouth, you may have a feeling of happy reunion.

We become attached to each other because of coffee and we are here together because of the Siphon culture. It’s my pleasure to be here to serve you. Wish you have a nice day. Thank you very much.


附中文

大家好,我是来自中国的选手Chris,很高兴能在这里为各位服务。因为咖啡,我与各位结缘,因为虹吸壶,我们相聚在日本。今天为各位准备了四杯综合热咖啡和四杯创意咖啡,综合热咖啡选用的是百分之70的普洱咖啡豆和百分之30的印度尼西亚托拿加(TORAJA)咖啡豆拼配而成,希望大家能够喜欢,敬请期待。

首先我将40g蓝莓,27g桂圆,27g黑加仑与240ml纯净水进行熬制,我将使用的水果在您的桌上呈现。

虹吸壶因为具有较高的水温与压力,使得综合咖啡具有更多的风味与口感,以及悠长的回味.

我今天的综合咖啡使用的是来自中国普洱曼歇坝精品咖啡庄园和来自印度尼西亚国宝托拿加咖啡。

普洱是中国的咖啡之都,也是北回归线上一颗靓丽的明珠,而曼歇坝则是这里最闪亮的星光。这是日照充足,昼夜温差大,果实成熟周期长,为咖啡生长提供了得天独厚的条件,这里生产的咖啡颗粒均匀饱满,味道醇厚,香气浓郁,果酸明亮。

托拿加

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