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'2016國際（WBC）比賽介紹 比賽流程以及報名方式介紹'

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'WBC的比賽內容主要是由三個部分組成的：Espresso，Cappuccino 和 Signaturecoffee 即濃縮咖啡、卡布奇諾和創意咖啡。以往對於卡布奇諾的要求是相當嚴格的，單份的濃縮咖啡和打發牛奶混合，奶泡的厚度不低於一釐米，容器的大小也被限定在150～180ml之間。怎樣'

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'2016-07-11 11:03:04'

'2016-07-11 11:03:03'

'67534'

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NULL

'<div>
	WBC的比賽內容主要是由三個部分組成的：Espresso，Cappuccino 和 Signaturecoffee 即濃縮咖啡、卡布奇諾和創意咖啡。以往對於卡布奇諾的要求是相當嚴格的，單份的濃縮咖啡和打發牛奶混合，奶泡的厚度不低於一釐米，容器的大小也被限定在150～180ml之間。怎樣在如此嚴格的要求之下做出美味而又凸顯出咖啡風味的飲品一直以來都是參賽者的巨大挑戰。新的變動把&quot;cappuccino course&quot;替換成了&quot;milk coffee course&quot;，對於奶泡的厚度不再做硬性的要求，而且容器的大小也放寬到了30～240ml。</div>
<div>
	關於milkcoffee course的變動，WCE上的解釋是：</div>
<div>
	&nbsp;&nbsp;</div>
<div>
	After fifteen years of focusing on a single definition of a milk drink on the WBC stage, we think it&rsquo;s time to open up the milk beverage course to something that better represents where we are today as an industry: open-minded to anything new and delicious.</div>
<div>
	&nbsp;</div>
<div>
	在整個咖啡產業當中，牛奶跟咖啡的混合無疑是最被大衆接受和喜愛的。但是在WBC的舞臺上，對牛奶咖啡的限定已經有十五年了。所以，從下屆開始WBC的比賽將接受各國選手們在奶咖上的自主想法。</div>
<div>
	&nbsp;</div>
<div>
	&quot;I&rsquo;m also looking forward to seeing new combinations of milk and coffee being explored.&quot;Matt 談到牛奶咖啡上的變動時，也表達了對未來咖啡師們創造力的期待，但是更多的可能也是對咖啡行業的一些隱憂。</div>
<div>
	&nbsp;</div>
<div>
	&quot;The freedom to choose the volume of the drink will promote laziness and could result in the stagnation of Roasting and Barista technique.&quot;</div>
<div>
	&nbsp;</div>
<div>
	對咖啡和牛奶比例的放鬆很有可能會讓咖啡師和烘焙師懈怠下來。目前，很多的咖啡烘焙都會存在風味發展不夠的問題，許多人會把淺度烘焙和風味發展弄混淆。以往對於固定比例的卡布奇諾，若是咖啡豆的風味發展不夠就會導致飲品寡淡，平衡感弱的問題，從而促使烘焙師向完整發展風味的方向來改善，而現在只需要在混合時減少牛奶的比例就能掩蓋掉咖啡豆的發展不完全。顯然，這一點對於廣大咖啡師和烘焙師技藝的提升是沒有好處的。</div>
<div>
	&nbsp;</div>
<div>
	&quot;I love me a good Cappuccino. Well made Cappuccinos are rare. These changes could put them on the endangered list.&quot; 當下一杯完美的卡布奇諾其實已經比較少見了，Matt擔心規則的改變會讓完美卡布奇諾的出現率更少。</div>
<div>
	&nbsp;</div>
<div>
	同樣的擔心也來自於2009屆的WBC冠軍Gwilym Davies，&quot;The capp is the most difficult milk drink to make: the balance of foam depth, bubble size and temp is a skill baristas should have, like being able to pour a classic capp, not just a swan.</div>
<div>
	I like a 5oz single Capp made well and it is very difficult to get, I fear it will now be even harder.&rdquo;<img alt="" src="/uploads/allimg/160711/8-160G1110300939.jpg" style="width: 290px; height: 220px;" /></div>
'

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