国内头部咖啡品牌沙龙首次进驻贵阳！世界级咖啡选手与市民共品咖啡文化The top domestic coffee brand salon has entered Guiyang for the first time! World class coffee players share coffee culture with citizens

活动现场设置了意式咖啡、研磨、手冲、烘焙和“嗨咖LAB”等五大体验板块，参与者不仅可以品尝不同产地、不同风味的咖啡，还能站在意式咖啡机前，亲手完成咖啡萃取、牛奶打发和拉花，在专业人员指导下了解一杯奶咖从原料到成品的制作过程。

除了沉浸式体验，活动还带来了覆盖感官、萃取、冲煮和烘焙四个方向的课堂分享。世界咖啡冲煮大赛中国亚军梁宝怡围绕咖啡冲煮的能量与萃取技法进行讲解；世界咖啡烘焙大赛世界亚军李中祥则分享咖啡豆烘焙膨胀率对萃取的影响。咖啡内容创作者阿霖和世界咖啡冲煮大赛中国殿军杨啸也分别从超萃原理和风味对比等角度，与现场观众展开交流，让市民在品味咖啡的同时，进一步理解一杯咖啡背后的技术与文化。

市民何女士带着5岁半的孩子来到现场。她说，这是自己第一次参加此类咖啡活动，沉浸式体验十分新鲜。孩子平时常随家人到咖啡馆，对手冲器具、意式咖啡机和烘豆机很感兴趣。“暑假快结束了，正好带他来看看、玩一玩。”在她看来，活动既为行业从业者提供了专业交流机会，也为普通咖啡爱好者和亲子家庭创造了共同探索咖啡文化的新场景。

近年来，咖啡馆逐渐成为贵阳城市生活与旅游消费的重要空间。从街巷里的特色小店，到融合社交、文化和休闲功能的复合业态，咖啡正在与贵阳年轻、开放、多元的城市气质相互映照。此次国内头部咖啡品牌沙龙首次来到贵阳，不仅让世界级赛事选手和专业咖啡知识走近市民，也进一步加强了本地咖啡行业与国内外专业力量的交流。

一杯咖啡连接起专业赛事、城市生活与旅游体验。随着咖啡文化持续融入商圈、街区和旅游目的地，贵阳有望打造更多具有参与感和传播力的消费新场景，让游客在山水风光、民族文化之外，感受到更加多元、更具活力的城市生活。

On August 29th, the "Hi Coffee Alumni Association · Guiyang Station" was held at the Guiyang Coffee Industry Association. As the first time that a leading domestic coffee brand salon has landed in Guiyang, this event invites the world runner up and industry experts of the "World Coffee Baking Competition" to approach the public. Through coffee tasting, production experience, professional sharing, and fun experiments, a platform for coffee practitioners and enthusiasts to communicate is built, injecting new vitality into coffee consumption in Guiyang and bringing more possibilities for expanding Guizhou's cultural and tourism consumption scene.

The event set up five experiential sections including Italian coffee, grinding, hand brewing, baking, and "Hi Coffee LAB". Participants can not only taste coffee from different origins and flavors, but also stand in front of the Italian coffee machine to personally complete coffee extraction, milk frothing, and latte art. Under the guidance of professional personnel, they can learn about the process of making a cup of milk coffee from raw materials to finished products.

In the grinding area, nearly 20 bean grinders are arranged in sequence. Citizens can use different devices to grind the same coffee beans and intuitively feel the impact of grinding methods on coffee flavor. The hand brewing area is equipped with various filter cups and hand brewing pots. Participants can choose their own coffee beans to brew and share their flavors and feelings with friends. In the roasting area, participants can observe the coffee roasting process up close and bring the freshly roasted beans to the brewing area for making and tasting. The continuously open "Hi Coffee LAB" also features interactive content such as super extraction experiments, milk coffee blind tests, and sensory tests to help citizens understand the principles of coffee extraction, recognize their taste preferences, and make relatively professional coffee knowledge perceptible and participatory.

In addition to immersive experiences, the event also brought classroom sharing covering four directions: sensory, extraction, brewing, and baking. Liang Baoyi, the runner up of the World Coffee Brewing Competition in China, gave a lecture on the energy and extraction techniques of coffee brewing; Li Zhongxiang, the world runner up of the World Coffee Baking Competition, shared the impact of coffee bean roasting expansion rate on extraction. Coffee content creator Alin and Chinese champion Yang Xiao from the World Coffee Brewing Competition respectively communicated with the live audience from the perspectives of super extraction principle and flavor comparison, allowing citizens to further understand the technology and culture behind a cup of coffee while tasting it.

The rich interactive forms have attracted citizens of different age groups to participate. Ms. Gao, a citizen, said that it was her first time learning about the rich knowledge and knowledge of coffee, as well as the many details involved in the brewing process. The on-site tasting left a deep impression on her, and the floral aroma and unique flavor presented by different coffees made people feel novel. Citizens could also score the coffee they had tasted through their phones, adding to the fun of the event. She believes that a large number of practical and testing activities allow people who were previously unfamiliar with the coffee industry to easily approach coffee culture.

Ms. He, a citizen, brought her five-year-old child to the scene. She said that this is her first time participating in such a coffee event, and the immersive experience is very fresh. Children often go to coffee shops with their families and are very interested in hand washing machines, Italian coffee machines, and roasters. The summer vacation is coming to an end, and it's time to bring him here to see and play. In her opinion, the event not only provides professional communication opportunities for industry practitioners, but also creates a new scene for ordinary coffee enthusiasts and parent-child families to explore coffee culture together.

In recent years, coffee shops have gradually become an important space for urban life and tourism consumption in Guiyang. From specialty small shops in the streets and alleys to composite formats that integrate social, cultural, and leisure functions, coffee is reflecting the young, open, and diverse urban temperament of Guiyang. This is the first time that a top domestic coffee brand salon has come to Guiyang, which not only brings world-class competition participants and professional coffee knowledge closer to the public, but also further strengthens the exchange between the local coffee industry and professional forces at home and abroad.

A cup of coffee connects professional events, city life, and tourism experiences. With the continuous integration of coffee culture into commercial districts, neighborhoods, and tourist destinations, Guiyang is expected to create more new consumption scenes with a sense of participation and dissemination, allowing tourists to experience a more diverse and dynamic urban life beyond the scenery and ethnic culture.

Tianyan News reporter Zhou Rui

Editor Luo Hangnian

Second instance Li Jie

Third instance review by Min Jie