Li Yating: From The Coffee Shop Girl To The World Coffee Queen.

There are several exercises in life.

In November 29, 2010, Li Yating, wearing a white shirt and a horse tail, won the championship medal and shyly accepted the cheers.

From the coffee shop girl to the world champion, 31 years old, she also felt confused on her way of life.

In the end, what kind of spirit did she finally taste the champion?

Coffee daring down

After winning the world cup of coffee masters competition in Taiwan District, Li Yating will go to Columbia to participate in the world series this year.

In fact, this is no longer the first title of the petite cafe. In October 2009, she defeated more than 60 contestants, and won the first World Cup siphon coffee competition champion from the Japanese proud of siphon coffee, so that many Japanese caffeine dads would take the wind.

Japan has studied siphon coffee for a lifetime, but has been beaten for 8 years. What is the secret of winning Li Yating?

A cup of coffee after getting up is an indispensable part of many people's enjoyment every morning, but there is a long way to go from coffee lovers to people.

Coffee experts have a common term for entering the coffee hall, called "From S to Cup", meaning that from the coffee seed seed to the final cup of coffee cup, every step is knowledge, and the taste of entrance is completely different if there is a slight change.

The key to a cup of coffee is to grasp the balance of various variables. Only by mastering the knowledge of coffee bean origin, coffee bean processing, baking of coffee beans, grinding of coffee beans and brewing coffee, can we get a glimpse of the mystery of coffee.

The circles call this group a coffee bar teacher or a coffee maker. They call them coffee makers.

To be a man, we must practice hard except for the sense of taste.

Practise 300 kilos of coffee beans

In the final, players were asked to deliver 4 espresso, 4 cappuccino and 4 cups of creative coffee in 15 minutes, with an average of 75 seconds for a cup.

Without normal training, it is impossible to produce the top coffee in a short time under the high pressure of the competition.

Li Meijuan, who led Li Yating into the coffee world, pointed out: "before she competed, she watched more than 100 times from the first to the end."

In order to find the coffee beans with the highest level of taste and flavor, Li Yating's coffee in Taiwan was specially located in Ethiopia and Kenya of Africa to find the coffee beans for the competition. Finally, the Japanese standard was found in the small production area of Ethiopia's HAMA cooperative.

There are only 900 bags of coffee beans produced in one year, and the quality varies slightly with the harvest time. They pick 6 bags in 900 bags and weigh 360 kilograms.

So many coffee beans, even if they are open for business, will last 1 years.

Li Yating pointed to the empty sack and said with a bitter smile, "because only 20 kilograms are used in the practice competition."

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Deep in the night

Repeat grinding beans, beating powder, whole powder, filling, remembering each hand and drinking the results, finding the best feeling.

In the first 5 months of the competition, Li Yating brewed more than 14 thousand cups of coffee.

Li Yating is usually the manager of a store. She is responsible for the operation of the store. It is only when she stays in the dead of night and the coffee shop closes that it is time for her to practice.

Repeat the same movements hundreds of times a day, listening to the monotony of the bean noise, in order to grasp the balance of taste variables.

Every night, she acts like a Wugong master, practicing again and again until the two hands master the correct taste.

Start the deafening grinding machine, dust out, put it in front of your nose and smell it. Without hesitation, pour it out, continue to adjust the knob, rotate the machine, grind powder, nose and smell, and no longer soft, pour out, the coffee powder pile up higher, just because "smell is not right".

This is just the step of filling the flour. How can the proportion of the 2 kinds of coffee beans be mixed? Should beans be shallow baked, medium baked or deep baked? When the baked beans are ripe for a few days, the best flavor will appear. The thickness of the coffee powder can only be found by trying and practicing continuously.

By practicing the coffee with the same flavor, it is only essential to become a daring person.

Creative coffee stunning review

The most difficult part of the championship is the part of creative coffee, which has never been to Li Yating in Africa. The reference materials on hand are only the dried vanilla samples and photographs brought back by coworkers from Africa.

The HAMA cooperative in Ethiopia is a farm surrounded by vanilla.

Colleagues describe: "when you smell the air, you begin to smell vanilla, and you know you are on your way to your destination.

When the coffee harvest season, the aroma of jasmine and ginger flowers around you make you feel like you are in the garden.

These 2 elements became the ultimate expression of Li Yating's creative coffee. The judges first drank a cup of vanilla tea, and entered the geographical space of the non HAMA in the sense of smell. Then they drank second tea flowers as if they entered the season of coffee harvest in HAMA.

But in the end, how do you show the flavor of this place in Ethiopia? A cup of Italian coffee with the honey brought back from Ethiopia forms a matching flavor.

From vanilla tea, flower tea to the last cup of coffee.

Let the judges understand the theme of Ethiopia from 3 aspects of space, time and flavor. Li Yating got high marks in creative coffee.

Behind the idea is to keep trying.

"We have tried almost all the flowers and plants that we can buy. We should find out the vanilla and scented tea that match the Ethiopia flavor in Taiwan. But we can not let these flowers cover the smell of coffee."

Life is a cup of coffee.

If there is no courage to try, Li Yating can not win the competition, and in the same way of life, she is going out of her own way in the same spirit.

Li Yating, who was 18 years old, could not catch up with life.

Abandoning the field of clothing, she applied for the food department. During this period, she tried various directions, from studying wine blending to cake baking, and also having a Chinese restaurant license, and even went to a hospital as a dietitian.

"Learn to see and try everything."

She doesn't give up the chance to try, but she gives up without feeling like it.

Unexpectedly, it was in the coffee shop after work, after touching coffee, let her find the joy of being unable to extricate herself.

Li Yating

Not to give up trying, to explore the possibility of life bravely is the secret of her becoming a coffee champion.