Tokyo Police

"Then it's today!"

Sitting in the lounge, Sakurako took out her mobile phone and silently opened the photos she had always treasured, silently praying to the gods in her heart.

The photo on the phone was left when Sakura no Sato opened. At that time, Sakurako finally summoned the courage to ask Yuko to help her take a photo of her and Lin Xiuyi. On the screen, Lin Xiu is holding the coffee cup of Sakura no Sato in one hand, sitting leisurely in front of the bar and looking sideways at the camera, while Sakurako is full of joy and brings her body close, even her cheek almost touches Lin Xiuyi. Although there is still a wide bar between the two, the warm feeling in the photo has always been Sakurako's silent love, and it is also the most indescribable tenderness in Sakurako's heart.

Love does not mean complete possession. If fate really cannot make Sakurako and her sweetheart together, then Sakurako is willing to be an indispensable part of Lin Xiuyi's life, and coffee is the connection between Lin Xiuyi and Yingzi. the strongest bond between them.

"Ms. Ju, the game is about to start, can you play now!"

"Hey!".

After hearing the reminder from the staff in the lounge, Sakurako silently put the phone in her locker. Then...she changed into the barista uniform with the Sakura no Sato logo and walked out of the lounge. After Sakurako walked through the long corridor, the lively atmosphere in the venue immediately made Sakurako's blood boil. She stood off the field and adjusted her breathing a little, then walked towards the stage with her name on it.

"Sakura sauce!"

When Yingzi walked out of the player channel, she suddenly heard a familiar voice calling her name, and then Yingzi looked in the direction of the voice, and saw that on the stand of the venue, several people wearing belts The audience with the words Sakura no Sato was waving desperately at her, and some of them were dancing enthusiastically. Sakurako took a serious look at it, but was surprised to find that the two people who danced together holding hands were actually Kitamura and Kirihara, who often bickered on weekdays. Seeing the clumsy dance of the two, Sakurako couldn't help but burst out laughing.

"Ladies and gentlemen, welcome to the finals of the 20xx World Barista Competition. Today we will compete for the Barista of the Year from the contestants who come to participate in the competition. Now we have the contestants on the stage..."

In the introduction of the emcee on the field, Yingzi slowly came to her own stage, and then quietly waited for the start of the game. Since there are only six players participating in today's game, the referees on the field can have More time to experience the coffee made by the contestants. In turn, contestants have more time to perfect their coffee.

After the start of the competition was announced, under the watchful eyes of the audience, the first contestant started to make his own espresso. At this time, Sakurako was waiting quietly in front of her own stage. I don't know if it was because all the friends from the study meeting were present, but Sakurako could watch other contestants' entries calmly, and also got a lot of inspiration from it.

The first player to make coffee was daleharris, a player from the United Kingdom. He is not only a nine-time World Barista Competition veteran, but also a scientist with a Ph.D. in food engineering from a well-known university. And his coffee concept better reflects his academic background. Instead of paying attention to the origin of coffee beans, it pays more attention to the proportion of chemicals such as furfural, acetol and 3-furfural in coffee, because these three substances with the highest content in coffee are the grain aroma, sweetness and Source of fruit aroma. Through cooperation with the university, daleharris used a gas analyzer to accurately obtain a perfect golden formula for the coffee beans on his hands.

The second person to appear was a male contestant from Hong Kong. The creative coffee he prepared added the aroma of non-alcoholic gin and French Earl Grey tea. Judging from the reactions of the judges, this creative coffee seemed to be very of popularity. And placing the coffee in a cocktail-like stemware reflects the connection between the cup of coffee and the cocktail.

Among the next few contestants, one Canadian contestant used the anaerobic fermentation method to ferment Geisha, thus producing a more mellow Geisha coffee, while the remaining two contestants used the same method. When it came to liquid nitrogen, an UM contestant used liquid nitrogen low-temperature extraction technology to make mixed blackcurrant juice and tonic water, while the fifth American contestant froze the coffee beans that needed to be ground to -187 degrees Celsius. The changes in taste brought about by frozen grinding let the judges see a magical flavor.

...

When the first five players all finished their games, it was finally Sakurako's turn to play. I saw that Yingzi first skillfully made four cups of espresso with the coffee beans she brought, and then made her own nǎi coffee by microwave heating and manual brewing. Doing so can reduce the excess moisture brought about by the steam heating, thus more accentuating the sweetness of the nǎi in the nǎi. After Sakurako finished making the first two parts of the coffee at her own pace, she finally ushered in the final creative part, and this part is precisely the part of the competition where the barista's creativity and skills can be best used.

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

"First of all, I want to introduce the tea part. The pot in my hand is Kyoho Oolong tea from Japan, and the espresso here is the Geisha in the forest that has been accompanying me these days."

When Yingzi introduced the two drinks she had at hand, she saw that she first added some Ethiopian yellow honey to the espresso, then stirred it well, and then she poured the oolong tea in her hand into the dry ice bucket aside. The dry ice spews out as it heats up. Sakurako immediately sealed the dry ice bucket with a lid~www.wuxiaspot.com~ and then guided the gushing dry ice into the container with coffee.

When the coffee mixed with honey and the dry ice mist were fully mixed, Sakurako poured the creative coffee she just made into four whiskey glasses with round ice. When the coffee was poured into the wine glasses, she sent several cups of coffee to the four judges.

"This is the Oolong Geisha I brought to you, welcome to taste..."

When several referees on the field took this glass of whisky-like Oolong Geisha to their mouths and tasted it, they realized that Geisha was introverted after being iced, with the aroma of grains and the sweetness of honey. The taste is similar to whiskey. More importantly, after the coffee is sent down the throat, the sweetness and tea aroma brought by the aroma of oolong tea in the mouth can well conceal the bitterness and sourness after drinking coffee. Although the recipe for Cup Oolong Geisha is not complicated, it combines tea culture and coffee culture very well. Whether it is the feeling of the entrance or the sweet taste after being quoted, it is so natural. The method brings the aroma of oolong tea to coffee, but it avoids the interference of tea to coffee taste.

...

"Oolong Geisha... such a bold and ingenious idea!"