“Well, that’s today!”

Sitting in the lounge, Sakura pulled out her mobile phone to silently open the photos she had been treasured, and silently prayed to the gods in her heart.

The photo on the phone was left when Sakura opened, when Sakura had to summon the courage to ask her to help her leave a picture of her and Lin Xiu.On the screen, Lin Xiu held a coffee cup in the cherry in his hand, sat leisurely in front of the bar and looked at the camera, and Sakura and was full of joy, he put his body over, and even his cheeks almost touched Lin Xiu.Although the middle of the two people is still separated by a wide bar, the warm feeling in the photo has always been the silent favorite of Sakura, and it is also the most indescribable tenderness in the heart of Sakura.

Love does not mean complete possession, if fate really can not let the cherry and the lover together, then become an indispensable part of Lin Xiu's life is also the willingness of Sakura, and coffee is the most solid bond between Lin Xiu and Sakura.

"Ms. Kyu, the game is about to begin, can you play now?"

“Hi there!”

After hearing the reminder from the lounge staff, Sakura silently put the phone into his closet.Then she changed into the barista uniform with the cherry sign and stepped out of the lounge.When the cherry blossoms passed through the long corridor, the lively atmosphere in the venue suddenly boiled the blood of the cherry seeds.She stood on the ground and adjusted her breathing a little, then walked toward the operator with her name.

“The cherry sauce!”

When Sakura walked out of the player's passage, she suddenly heard a familiar voice calling her name, and then Sakura looked in the direction of the sound, only to see in the stands of the venue, several people dressed with the words in the cherry are desperately waving their hands toward her, and some of them are actually dancing enthusiastically.Sakura carefully identified, but was surprised to find that the two people who danced together in arm together were the northern village and Tongyuan who often mixed their mouths on weekdays.Watching the two of them danced awkwardly, Sakura couldn’t help but laugh.

"Ladies and gentlemen, welcome to the final of the 20XX World Barista Contest, today we will compete for the annual barista from the players who come to the competition, and now we invite the players to the stage..."

In the introduction of the host's performance, Sakura slowly came to his own operating table, and then quietly waited for the start of the game, today's game because there are only six players to participate, so the judges on the field can have more time to experience the coffee made by the players.The players also have more time to perfect their coffee.

When the game was announced, under the watchful eye of the entire audience, the first player to appear began to make his own Espresso, when Sakura was quietly waiting in front of his own operating table.I don't know if it is because all the friends of the study meeting were present, Sakura can actually calmly watch the entries of other players, and get a lot of inspiration from it.

The first person to make coffee was Dale Harris, a British player who participated in the nine World Baristas competition, but also a scientist with a doctorate in food engineering from a well-known university.And his coffee concept also better reflects his academic background.Do not pay attention to the origin of coffee beans, but pay more attention to the ratio of chemicals such as chai aldehyde, acetone alcohol and 3-carboxylene in coffee, because the three substances with the highest content in coffee are the source of grain aroma, sweetness and fruit aroma in a cup of coffee.Dale Harris, in collaboration with the university, used a gas analyzer to get a perfect gold recipe for his coffee beans.

The second place was a male player from Hong Kong, who added the aroma of non-alcoholic gin and French Earl Black Tea to the creative coffee he made, and from the reaction of the referees, this cup of creative coffee seems to be very popular.The coffee placed in a cocoon-like cup reflects the connection between the coffee and the cocktail.

Among the next few players, one Canadian player used the anaerobic fermentation method to ferment the summer, thus making a more glycol-style summer coffee, and the remaining two players used liquid nitrogen, an Australian player used liquid nitrogen to make a mixture of black gallon juice and quinine water, and the fifth American player would need to freeze the coffee beans to -187 degrees Celsius.

...

When the first five players all finished their games, it was finally the turn of the draw to take the final cherry.Sakura first made four cups of Espresso from the coffee beans he brought with him, and then made his own milk coffee by microwave heating and hand-beating milk bubbles.This can reduce the excess moisture brought by steam heating, thus highlighting the sweetness of the milk in the milk in the milk.When Sakura finished the first two parts of the coffee at his own pace, he finally ushered in the final creative link, and this link was precisely the competition that best played the creativity and skills of the barista.

“The creative coffee I brought with me today was inspired by the tea culture of Japan and the coffee culture of the Ethel competition, and the reason for this idea is mainly because in the process of running the coffee house, I deeply feel that I have benefited from the collision of these two cultures.”

"First of all, I want to introduce the part of the tea, I have this pot from Japan's Jufeng Oolong tea, and this Espresso here is the forest that has been accompanying me all these days."

When Sakura introduced the two drinks at hand, she first added some Ethiopian yellow honey to Espresso, then stirred evenly, and then poured the oolong tea in her hand into the dry ice bucket, which came out with the dry ice.The cherry immediately sealed the dry ice bucket with a lid, and then guided the spewing dry ice into the container containing the coffee.

After a full mixture of honey-smelled coffee and dry ice mist, the cherry blossoms poured into their own creative coffee in four glass of whiskey with round ice.When the coffee was poured into the cup, she brought several cups of coffee to the four judges.

"This is the Oolong Summer I brought to everyone, welcome to taste..."

Several judges on the spot brought up this whiskey-like oolong summer tasted on the lips, and they realized that the gems were restrained after the ice, with the aroma of grain and the sweetness of honey.The taste and whiskey has the same work, more importantly, when the coffee is sent down the throat, the mouth by the oolong tea aroma brought by the sweet and tea aroma is very good to cover up the bitterness and acid after drinking coffee, although the formula made by this cup of oolong gem summer is not complicated, but it is very good to combine the tea culture and coffee culture, whether it is the feeling of the entrance or the taste of the taste after reference is so natural, and the way to dry ice.

...

“Oolong Xia... what a bold and ingenious idea!”