“咖”位拉满！贵阳这杯咖啡，冠军亲自教你冲The coffee bar is full! This cup of coffee in Guiyang, the champion will personally teach you how to brew it

6月12日，“咖速集结 啡你不可”2026云岩第三季咖啡文化活动在云岩新印1950举行。其中，世界咖啡冲煮大赛冠军彭近洋、世界咖啡冲煮大赛中国区冠军李晋坤、世界咖啡拉花大赛亚军卢道强三位行业“顶流大咖”全程驻场分享授课，手把手教授咖啡冲煮，让众多咖啡爱好者期待满满。

2023世界咖啡冲煮大赛中国区冠军李晋坤现场教学

“粉水比1:14，水温92度，第一段闷蒸30秒，萃取时间两分钟……”当日下午，2023世界咖啡冲煮大赛中国区冠军李晋坤不仅带来手冲咖啡公开课，亲自为现场咖啡爱好者冲煮咖啡，更手把手教授如何做一杯属于自己的手冲咖啡。

活动现场，他从什么是手冲咖啡讲起，围绕粉水比、研磨粗细度、冲煮器具操作、冲煮方式、水质、萃取时间等手冲咖啡的六要素，详细讲解了咖啡豆研磨粗细度带来的不同口感、滤纸和使用水选择的影响，以及各个阶段的水分比例、萃取时间等带来的不同效果。

免费品尝冠军手冲咖啡

讲解结束，李晋坤亲自动手，为现场观众冲煮咖啡。第一壶冲好，他热情地分发给观众品尝。“什么感觉？”有人答“有点浓”，有人说“有点酸”。闻言，李晋坤随即调整浓度，重新冲煮一壶，让大家现场对比。“同样一把豆子，手法不同，就是两杯不同的咖啡。”不少人边喝边点头。

最让现场气氛升温的，是体验环节。凭活动体验券，观众可以在李晋坤一对一指导下，亲手冲煮一壶属于自己的咖啡。体验者王莹是咖啡爱好者，平时在家做意式、手冲，也跑遍贵阳的社区咖啡馆，“那种只能坐三四个人的小店，我都去过”。但冠军亲手教，她还是头一回。

手把手教授手冲咖啡

“老师很细心地教：第一段30克水，30秒闷蒸；第二段绕圈到120克。我喜欢甜感重的，老师说中段要多搅拌、力度大一点，风味释放得更多。最后中心注水到210克，2分30秒左右滴完。”王莹笑着说：“今天这一遍，比刷十多个视频记得都深。视频看了就忘，老师在旁边教，一遍就记住了。”

体验者韦杰是专程从深圳赶来的年轻人，他幸运地得到了李晋坤手把手教学的机会，但第一次在冠军面前冲煮，还是略显紧张：“手有点抖，水刻度超了一点，冲出来有点微酸。其实我更喜欢偏苦的口感。”

专程从深圳赶来的咖啡爱好者

尽管成品不尽完美，但兴奋之情写在这位年轻人脸上。“得到冠军手把手教学，很荣幸，心里非常激动。贵阳的氛围很好，大家都很随性，在一个公共空间里，大家共品咖啡、相互交流切磋，这种感觉特别好。”韦杰说，作为游客，一来就感受到贵阳的独特魅力，接下来将深入了解咖啡文化，了解贵阳这座城。

全媒体记者：赵毫

编辑：陈靖

责编：程小畅 王玲

签发：万钰 刘竹寒

On June 12th, the 2026 third season coffee culture event of "Coffee Speed Gathering Coffee You Can't" was held at Yunyan Xinyin 1950. Among them, Peng Jinyang, the champion of the World Coffee Brewing Competition, Li Jinkun, the champion of the China region of the World Coffee Brewing Competition, and Lu Daoqiang, the runner up of the World Coffee Pulling Competition, three top industry experts, stayed on site to share and teach coffee brewing hand in hand, making many coffee enthusiasts eagerly anticipate it.

2023 World Coffee Brewing Competition China Champion Li Jinkun on-site teaching

On the afternoon of the same day, Li Jinkun, the champion of the 2023 World Coffee Brewing Competition in China, not only gave an open lesson on hand brewed coffee, personally brewed coffee for coffee enthusiasts, but also taught them how to make their own hand brewed coffee by hand, with a powder to water ratio of 1:14, water temperature of 92 degrees, first steaming for 30 seconds, and extraction time of two minutes.

At the event, he started by talking about what hand brewed coffee is, focusing on the six elements of hand brewed coffee, including powder to water ratio, grinding fineness, brewing equipment operation, brewing method, water quality, extraction time, etc. He explained in detail the different tastes brought by the grinding fineness of coffee beans, the influence of filter paper and water selection, as well as the different effects brought by the moisture ratio and extraction time at each stage.

Free tasting of champion hand brewed coffee

At the end of the explanation, Li Jinkun personally brewed coffee for the live audience. The first pot is ready, and he enthusiastically distributes it to the audience for tasting. What does it feel like? "Some people replied," It's a bit thick, "while others said," It's a bit sour. Upon hearing this, Li Jinkun immediately adjusted the concentration and brewed a new pot for everyone to compare on site. The same pair of beans, with different techniques, are just two different cups of coffee, "many people nodded while drinking.

The most exciting part of the atmosphere on site is the experience session. With the activity experience voucher, the audience can brew their own pot of coffee under the one-on-one guidance of Li Jinkun. The experiencer Wang Ying is a coffee enthusiast who usually makes Italian dishes and hand brews at home. She also visits community cafes in Guiyang and has been to small shops that can only accommodate three or four people. But it was the first time the champion taught it herself.

Hand in hand Professor, make coffee by hand

The teacher taught very carefully: the first paragraph is 30 grams of water, steamed in 30 seconds; the second paragraph is circled to 120 grams. I like sweet ones, and the teacher said to stir more and use more force in the middle to release more flavor. Finally, the center is filled with water to 210 grams, and it takes about 2 minutes and 30 seconds to drip. "Wang Ying smiled and said," Today's video is more memorable than watching more than ten videos. I forget after watching the video, and the teacher teaches next to me, and I remember it once

The experiencer Wei Jie was a young man who came all the way from Shenzhen. He was fortunate enough to have the opportunity for Li Jinkun to teach him hands-on, but he was a bit nervous when he boiled in front of the champion for the first time: "His hands were a bit shaky, the water level was a little over, and it was a bit sour when brewed. Actually, I prefer a bitter taste

Coffee enthusiasts who came all the way from Shenzhen

Although the finished product is not perfect, the excitement is written on the young man's face. It's an honor to receive the champion's hands-on teaching, and I'm very excited. The atmosphere in Guiyang is very good, and everyone is very casual. In a public space, everyone tastes coffee together and exchanges ideas with each other. This feeling is particularly good, "Wei Jie said. As a tourist, I immediately felt the unique charm of Guiyang. Next, I will delve into coffee culture and learn about Guiyang as a city.

Full media reporter: Zhao Hao

Editor: Chen Jing

Editor in Chief: Cheng Xiaochang, Wang Ling

Issued by: Wan Yu, Liu Zhuhan