2017年世界咖啡冲煮大赛落幕已有一段时间，不少咖啡爱好者在后台留言询问冠军王策的比赛台词及其中文翻译。为此，我们整理了这份完整的展演中文译稿，并附上历届冠军回顾。王策在布达佩斯的赛场上，以巴拿马90+瑰夏庄园#227批次咖啡豆为载体，通过精心设计的冲煮方案，将咖啡、咖啡师与顾客三者之间的"连结"娓娓道来。从产地风土、处理方式、烘焙曲线到冲煮参数与品鉴引导，整场展演逻辑清晰、情感真挚。前街咖啡特别推荐关注文中关于陶瓷V60滤杯、水质调控以及分段品鉴的细节，这些内容对日常冲煮实践具有很高的参考价值。
2017年世界咖啡冲煮大赛结束至今已有一个多月，许多朋友在后台留言想了解冠军王策的比赛台词以及中文翻译，所以闲话少叙，直接奉上。
由于技术方面的限制，本文无法嵌入比赛视频，如需观看请前往腾讯视频搜索"王策比赛"。文中图片均拍摄于布达佩斯世界比赛现场，未经许可请勿使用，转载请与后台联系，感谢配合。
中文翻译版
各位评审，非常欢迎你们的到来，我是Chad。过去一整年，我得到了许多品鉴不同咖啡的机会，也正是这些经历让我对咖啡的理解发生了很大变化。我逐渐意识到，咖啡实际上是由一段段"记忆"拼接而成的。所以今天，我希望能把咖啡、咖啡师以及顾客三者的关系串联起来。首先，请允许我用热水为客人们温杯。现在，我邀请各位打开自己的记忆，迎接新的视野。我们从#227批次讲起，这是上个月我在巴拿马杯测桌上、从三百多支咖啡豆里专门为你们选出的。
90+瑰夏庄园坐落在巴拿马的Volcan（火山区），一个名为Silla de Pando的地方。庄园总面积183公顷，其中超过三分之一被野生高大遮荫树覆盖。1800米的高海拔使得白天温度较高，而到了夜间，来自太平洋的潮湿海风又让气温急剧下降。昼夜温差可达8至30摄氏度，湿度维持在80%。这样的微气候条件孕育出了品质出众的咖啡果实。这片美丽的土地让生命更加繁茂、更具活力，不仅是咖啡，还有两百多位咖啡工人及他们的家人。
这是您的台卡，女士优先。评审们，接下来我会逐步提供信息，希望各位放松地享受我的展演，不必费心做笔记。您面前的台卡可以带回后台，作为参考依据。
今年三月中旬，227批次的紫色成熟咖啡果实被一颗颗手工采摘下来。随后放入玻璃盒中，在恒定低温的暗室里进行发酵。之后，再以单层平铺的方式，在"蓝房间"（以90+创始人Joseph Brodsky的孩子命名的加工室）中历经21天的缓慢干燥。这是一种全新的处理方式，但这些与今天有什么关系呢？请想象一下，为了一杯"干净"的咖啡，工人们必须采摘颜色一致的鲜果，而后续的发酵过程会将糖分解为乳酸和香气酯类分子，在您的口中呈现为一种"菠萝般的酸质"。产地的咖啡处理信息固然重要，但只有当作为咖啡师的我把这些信息与您和这杯咖啡联结在一起时，这些信息才真正具有价值。
我们的连结从烘焙开始，我的烘焙师于清就是在布达佩斯这里烘焙我的比赛豆的。烘焙日期是三天前，历时9分20秒，Agtron色值为70-87。这条烘焙曲线赋予这支咖啡蜂蜜般的甜感以及丰富的层次感。
作为一名咖啡冲煮者，我会为每一支咖啡寻找最适合它的冲煮方式。今天，我选择了陶瓷V60滤杯，因为它的保温性能出色，并且能让咖啡从热到冷展现出更丰富的酸质变化，使这杯咖啡更加精致。我使用滤纸来保证口感的干净度，并在后台事先湿纸，让V60的温度降至室温，而冷的陶瓷材质可以增强香气的强度。这，就是我们今天的第二个联结。
我将研磨好的咖啡粉放入这个黑色玻璃罐中，以减少空气接触和阳光照射所带来的氧化。今天的方案是：15克咖啡粉，250毫升水，最终得到220毫升咖啡液体。同时，我采用了较细的研磨度，您可以从面前的台卡上看到确切的研磨参数。这个方法增加了醇厚度。我还带来了自己的冲煮用水，其中杂质已被过滤，并添加了镁以提升甜感。水的TDS值为70，pH值为6.8，它为我的咖啡带来了柔软的触感和干净的余韵。
烧水温度设定为93摄氏度，这意味着实际注水温度为92摄氏度——对于我的咖啡豆来说，这是最理想的密度和动力。更明确地说，水中气泡的流动方向以及水的重量，都会对萃取产生影响。根据烘焙时间，我会闷蒸30秒来增强这杯咖啡的酸甜感。闷蒸之后，我会稳定地向中心注水，避免因细研磨而产生不必要的扰动。
两个水壶中都装满了水，以维持温度的稳定。我会同时冲煮三壶，这样就能在同一时间为三位呈上咖啡。
我的总萃取时间为2分钟，目标TDS为1.42，这样能让咖啡更加干净，同时香气和风味都更为强烈。在我为您冲煮的过程中，请听听音乐放松一下，并把菜单翻到背面，上面写着我们今天所有的连结关系。
感谢您的耐心等待。无论做过多少次咖啡，每一次随温度变化而产生的风味转变，都会让我感叹咖啡的奇妙。因此在这里，我将为您提供两组风味信息。首先，请再次把菜单翻过来，让我来说明热的时候的风味信息。
首先是香气，您会闻到甜瓜，接着是混合核果类香气，如杏子、桃子，随后转为甜甜的奶油焦糖，最后是木槿花。
风味方面，您同样会感受到强烈的甜瓜，随后是白桃、新鲜的橙花，之后是甜甜的深色焦糖。
余韵方面，首先是奇异的猕猴桃，之后转为香蕉甜酒，最后是粉色葡萄柚的尾韵。
请您先仔细看一下这三面咖啡粉墙，每一杯被冲到的高度都保持一致。我用了15克咖啡粉，粉墙高7厘米、厚4厘米，以此平衡酸质与醇厚度。接下来，让我们开始品尝，这也是我们今天的第三条联结。
请参考台卡上的信息，上面有饮用指示。首先由我来为您服务，直接从分享壶品鉴湿香气。请慢慢品鉴，我会趁这个时间准备您的杯子。
请用杯测勺品鉴风味和酸质，之后直接用杯子饮用来感受醇厚度和余韵。因为您将直接从杯中饮用，所以我利用热水和毛巾制造了一个封闭的保温系统，这样您在喝的时候杯口是温的。
当温度降下来后，风味中会呈现更多热带水果，比如芒果。
余韵也开始转为更甜的柑橘类水果，像是血橙。
酸质方面，则是中到高的强度，起初像桃子的酸，之后变得更加明亮，如同菠萝。
中等的醇厚度，顺滑，糖浆般的质感。
总而言之，这支咖啡既优雅又层次丰富，同时又干净、清澈。我觉得它实在太棒了，所以评审们，除了打分之外，请让自己尽情享受这杯美丽的咖啡。
我的展演即将结束，我想在这里告诉各位，咖啡对我来说真正意味着什么——连结。作为一名咖啡师，仅仅做好一杯咖啡是不够的，更重要的是我们如何去感知，如何将关系联结起来。很高兴今天为您冲煮咖啡。我是Chad。
原文
英文
Judges, a very warm welcome. I'm Chad. My perception of coffee was changed last year through opportunities in tasting. That's when I realized how "memory" makes up our coffee. Today I wish to connect the coffee, the barista and the guest. First I warm the cups for my guests with hot water. Now I invite you to open up your perception into memory and new horizons. We begin with #227, the coffee I picked for you, out of 300 coffees on a coffee table in Panama last month.
The NP Gesha Estate is located in Volcan, Silla de Pando. Its 182 hectares with over 1/3 coverage of tall wild shade. It's hot in the day due to the high altitude of 1800 meters, and cold in the night from the mist of the Pacific Ocean. Temperatures range from 8-30 degrees, with humidity of 80%. Conditions produce superior cherries. Life flourishes on this beautiful land, where 200 pickers and their families call home.
And here are your menus. Judges I'll be giving you information today, but please don't rush to make notes. You may take the menu backstage to compare later, for these ten minuets please enjoy my presentation.
For my coffee, purple gesha cherries from lot 227 were hand picked in mid January. Fermented in a glass box under constant low temperature in the dark room. Dried on a single layer slowly for 21 days in the blue room. A new processing, but why is this relevant. Please imagine that picking of the uniform colored cherries ensures a "clean cup", and fermentation breaking down sugar to produce lactic acid and aromatic ester compounds which you will taste as "pineapple acidity". Processing information are valuable to producers of course, but I believe that it's only relevant to the guests, if the barista help you connect and relate to the cup that your served.
Our connection begins with roasting, my roaster Yu Qing roasted the coffee right here in Budapest. She roasted 3 days ago, to Agtron 70-87 for 9:20. The profile gives "honey-like" sweetness and complexity of the cup.
As a brewer, I search for the best brew method for each and every coffee. I chose the ceramic V60 today because it's temperature stable and high lighted a "dynamic acidity" from hot to cold, making my brew more sophisticated. I use filter papjr for clarity in the cup, and I pre-wet the paper backstage, allowed my V60 to cool to room temperature. Brewing on cool ceramic enhances the "intensity in aroma". This is our second connection.
I sealed my ground coffee in this dark glass bottle to reduce oxidation of light and air exposure. And my recipe for today, 15 grams of ground coffee, 250ml of water, to brew 220ml of beverage. I'm using fine grind and you can see the grind size on the menu. This increases the "viscosity" of the body. I also brought my own water, it was filtered to remove impurities and add magnesium for natural sweetness. It's 70 TDS, pH 6.8 and it gives my brew a soft mouth feel and clean finish.
Temperatures were set at 93 degrees which means the pouring temperature is 92 for optimum density and kinetics. By this I mean the movement of bubbles, and the weight of the water which affects the extraction. I pre-infuse for 30 seconds to enhance the sweet acidity for this roast date.
After pre-infusion I pour steadily down the center to avoid any unnecessary turbulence with fine grind.
Both kettles are full of water for stability in temperature. I brew three at once so I serve at the same time.
My total time will be 2 minutes for clean cup, target TDS 1.42 for intensity in aroma and flavour. While I brew, please turn the menu over, you'll find a summary of our connections today. Relax and enjoy the music.
Thank you for waiting. It never ceases to amaze me how coffee changes with temperature, thus I give you two profiles for this coffee. Let's go through the cup profile for when the coffee is hot whilst referring to your menu. Please turn your menu again.
In the aroma you first find melon, followed by mixed stone fruits like peach, apricot, sweet butterscotch caramel, with hibiscus in the end.
The flavour is overwhelming with melon, followed by white peach, fresh orange blossom, dark honey finish.
The aftertaste is exotic kiwi fruit first, which turns to banana liqueur and pink grapefruit finish.
Please take a moment to observe the coffee packs, to see that all the heights are the same for consistency. I used 15g of coffee for my coffee pack to be 7cm, with a 4cm triangular solid cone to balance the acidity and body. Let's move on to tasting, our third connection.
Please refer to the instruction on the menu, I will serve the carafe for you to assess aroma. Please, you can take the carafe for swirl. Thank you for waiting.
Moving on.
When assessing flavour and acidity, please use your cupping spoons. For body and aftertaste, please drink directly from the cup.
Because you'll be drinking from the cup, so I created a closed thermo-system with hot water and cloth, the rims will be warm for you to sip.
When the coffee is warm, you will find more tropical fruits like mango.
Aftertaste, more sweet citrus fruits like blood orange.
Acidity, medium-high intensity, sweet like peach first, and turns bright to vibrant pineapple.
Body, medium intensity, syrupy and smooth texture.
Overall, this very sophisticated cup, fruity and rich when hot, clean and transparent when warm. Judges, this coffee is so good, so amazing. Apart from evaluation judges, please enjoy it.
And as we come to an end, I'd like to leave you with a thought of what drinking filter coffee really means for me. Connection. A good barista doesn't just make good coffee, we sense and we connect. It was a pleasure to brew for you. I am Chad.
Time
The above content is compiled by CoffeeHunters, a coffee news website.
