"Now, it's today!"

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

The photo on her phone was left when Sakura-no-Sato opened, and Sakurako finally mustered up the courage to ask Miko to help her leave a photo of her and Lin Shuichi. On the screen, Lin Xiu was holding Sakura's coffee cup in one hand, sitting leisurely in front of the bar and looking sideways at the camera, while Sakura leaned over with joy, and even her cheek almost touched Lin Xiuyi. Although there is a wide bar between the two, the heart-warming feeling in the photo has always been Sakurako's silent favorite, and it is also the most indescribable tenderness in Sakurako's heart.

Love does not mean complete possession, if fate really can't let Sakura and her sweetheart be together, then becoming an indispensable part of Lin Xiuyi's life is also Sakurako's willingness, and coffee is the strongest bond between Lin Xiuyi and Sakurako.

"Ms. Kazui, the game is about to start, can you play now?"

"Hey!"

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

"Sakura-chan!"

When Sakurako walked out of the athlete's passage, she suddenly heard a familiar voice calling her name, and then Sakurako looked in the direction of the sound, only to see that in the stands of the venue, several spectators dressed in half-tangled characters with the word Sakurano Sakura were desperately waving to her, and some of them were actually dancing enthusiastically. Sakurako took a serious look at it, but was surprised to find that it was Kitamura and Kirihara, who were holding hands and dancing together. Watching the two of them dance awkwardly, 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 Barista of the Year from among the contestants who have come to participate in the competition, and now we invite the contestants to ......"

In the introduction of the master of ceremonies on the field, Sakurako slowly came to her console, and then waited quietly for the start of the game, because there were only six players in today's game, so the judges on the field could have more time to experience the coffee made by the players. Correspondingly, players have more time to perfect their coffee.

When the start of the match was announced, the first contestant to appear began to make her own espresso under the watchful eyes of the audience, while Sakurako waited quietly in front of her console. I don't know if it's because all the friends from the study club were present, but Sakurako was able to watch the entries of the other contestants calmly, and she also got a lot of inspiration from it.

The first to make coffee was Dale Harris from the United Kingdom, a nine-time World Barista Championship veteran and a scientist with a PhD in food engineering from a prestigious university. And his coffee philosophy also better reflects his academic background. Instead of paying attention to the origin of coffee beans, more attention is paid to the proportion of chemicals such as furfural, acetone alcohol and 3-furfural in coffee, because these 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 worked with the university to use a gas analyzer to get the perfect recipe for his coffee beans.

The second contestant from Hong Kong came in on the scene, and his creative coffee was mixed with the aroma of non-alcoholic gin and French Earl Grey black tea, and judging by the reaction of the judges, this creative coffee seems to be very popular. Placing the coffee in a cocktail-like goblet reflects the connection between the cup and the cocktail.

Among the next few players, one Canadian player used anaerobic fermentation to ferment Geisha to make a more mellow taste of Geisha coffee, while the remaining two players also used liquid nitrogen, one Australian player used liquid nitrogen low-temperature extraction technology to make a mixture of blackcurrant juice and tonic water, and the fifth American player to appear in the field froze the coffee beans that needed to be ground to -187 degrees Celsius。

……

After the first five players all finished their matches, it was Sakurako's turn to come out in the last place in the draw. Sakurako first skillfully made four cups of espresso from the coffee beans she brought, and then made her own milk coffee by microwave heating and frothing by hand. Doing so reduces the excess water from the steam heating, thus accentuating the sweetness of the milk in the milk coffee. When 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 was precisely the competition part that best brought out the creativity and skills of the barista.

"The creative coffee I'm bringing here today is inspired by the tea culture of Japan and the coffee culture of the Ethel competition, and the main reason for this is that I feel that I have benefited a lot from the collision of these two cultures in the process of running my coffee shop. ”

"First of all, I'd like to introduce the tea part, this pot in my hand is a Kyoho oolong tea from Japan, and this Espresso here is a forest Geisha that has been with me all these days. ”

When Sakurako finished introducing the two drinks she had at hand, she first added some Ethiopian yellow honey to the espresso, then stirred well, and then poured the oolong tea in her hand into the dry ice bucket next to her, and the dry ice gushed out as the dry ice was heated. Sakurako immediately sealed the bucket of dry ice with the lid and channeled the gushing dry ice into the container containing the coffee.

When the honey-mixed coffee and dry ice mist were well mixed, Sakurako poured her freshly made creative coffee into four whiskey glasses with round ice. Once the coffee was poured into the glass, she handed the cups to the four judges.

"This is the oolong Geisha I bring to you, welcome to taste ......"

When several judges on the pitch picked up the whiskey-like oolong Geisha and put it to their lips to taste, they felt that Geisha was restrained after being chilled, with the aroma of grain and the sweetness of honey. The taste is similar to whiskey, more importantly, when the coffee is sent down the throat, the sweetness and tea aroma brought by the aroma of oolong tea in the mouth well cover up the bitterness and sourness after drinking coffee, although the recipe of this cup of oolong Geisha is not complicated, but it is a good combination of tea culture and coffee culture, both the feeling of the entrance and the sweet taste after the reference are so natural, and the aroma of oolong tea is brought to people by the method of hitting dry ice, but it is a good way to avoid the interference of tea on the taste of coffee。

……

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