If I love coffee, one reason is because of you.

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"I'm not at home. I'm in the coffee shop. I'm not in the coffee shop. I'm on my way to the coffee shop." This is a famous saying widely spread in Vienna, the capital of Austria. In the simple and emotional coffee shop, slightly dim light, and then hold a cup of coffee, fully relaxed, petty bourgeoisie atmosphere quietly dense.

If you can really rejoice in this pleasant enjoyment, you must give the most sincere thanks to a group of experts behind the scenes who make bitter fragrance.

Neatly dressed and elegant, they quietly make strong coffee for you. They are artists in the small bar.

They are-- baristas.

You can't learn the elegance of a barista.

Barista is an elegant and romantic profession.

Whether it is the tranquility of extraction or the beauty of flower drawing.

The elegance of baristas does not only rest on the splendor seen by people, but also the leisurely and skillful efforts ushered in by unknown efforts.

To be an excellent barista, daily exercises and creative works must be tried and adjusted thousands of times in order to achieve skilled skills.

The essence of coffee making is a process of blending baristas with utensils, materials, and their own hearts.

Coffee and baristas are picky and choose each other.

Not everyone can be a qualified barista, and not all coffee beans can finally become a ray of warmth of lips and teeth.

The choice of beans is that baristas are picky about coffee.

Baristas love high-quality coffee beans: crisp sound, teeth and cheeks stay fragrant, each bean color, size, shape are similar and flawless.

For the coffee machine they operate every day, there is also temperature and emotion.

In addition to gazing affectionately during the operation, the barista will always wipe and touch it, learn it deeply, and maintain a friendly relationship with him.

Work together to achieve their own greatness.

Different coffee making methods require different degrees of grinding.

Baristas can be divided into coarse, medium and fine grinding methods according to the size of coffee beans, and they have strict control over the grinding time.

After that, there are several steps of powder extraction, cloth powder, pressing powder, progress and extraction.

The process of waiting for extraction

(extraction)

Note that a good espresso must have a uniform flow rate.

Then, insert the steam stick into the milk and use the steam to make the milk foam.

When the temperature of the milk rises slowly, the test is the barista's control of the "degree".

It is in the process of mixing milk foam and coffee liquid, the barista's skillful hand rushes out of the heart, leaves and other beautiful patterns, as long as the heart, even pull flowers are love your shape.

A cup of coffee is small, but absolutely delicate and profound

The world of coffee is so big that you need to savor it carefully.

This crowd that perfectly combines skills and connotations.

Elegant, quiet, patient and careful.

Just for a cup of coffee.

Just for your fall.

This is the barista's.

Ingenuity building

Have you ever had anything unforgettable or memorable with the barista?

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