Japanese minimalist coffee maker as charming as MUJI
KINTO was founded in Japan in 1972 as an agent for European tableware and has now become a designer specializing in household products. The design team is good at capturing the small details of daily life, making the design more humane and inexpensive.
Of course, KINTO is still the most commendable extremely simple style, which brings simple and elegant design aesthetics into your home life, giving you a personal experience of the beauty of Japanese objects.
At the same time, KINTO also attaches importance to the permanent use of products, practicing the "design and easy-to-use features", but also simplifies life and savors the stylish texture brewed by KINTO for home life.
Among all the designed products, KINTO's coffee utensils are well-known for their perfect streamline design and are known as the "perfect and ideal daily series for coffee fans".
Burn a pot of hot water at the right temperature, freshly grind a cup of fresh coffee powder, pour hot water with a thin-mouth pot, wash and practice a stable feel, experience the flow rate and temperature of the water, and finally achieve a unique subtle taste. When the room is full of meaningful strong aroma of coffee, the last bit of sleepiness is also gently awakened.
Japanese KINTO CAST series heat-resistant glass coffee cups and saucers are made of heat-resistant glass (120 ℃ temperature difference, instantaneous cold and instantaneous heat is not recommended) and stainless steel cups and saucers, which is the best combination to experience the temperature of life.
Neat, clean design aesthetics, showing the sense of daily life of the city, and exclusive meticulous atmosphere.
CTI Market Select
Japanese KINTO CAST series heat-resistant glass coffee cup and saucer set
Cup + plate, cup
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
- Prev
Qinbang Coffee is vigorously promoted to the British and Swiss markets
According to a report in Myanmar's Myanmar Mirror on July 12, coffee produced by Minde and Gamboli in Chin State (southern) has recently held promotion meetings for coffee lovers in Britain and Switzerland. Myanmar embassies and consulates in relevant countries attended the promotion meeting. Two owners from Switzerland held promotions in the UK and Switzerland on June 21 and July 6, respectively. The coffee of Qinbang is famous for its beautiful world.
- Next
A strategy book on boutique coffee necessary for a trip to Tokyo
Friends who like coffee will know that there is a low-key Internet red shop on Wuxing Road in Shanghai. It is said to be low-key because, unlike other popular stores, only people who know the password of the gate can enter the store. It is said to be an Internet celebrity because you can see its name in various coffee and food ranking strategies in Shanghai, and the customers sitting next to you in the store are likely to be thousands.
Related
- Being chased out of the rain in front of Starbucks?! Store: Sheltering from rain under umbrellas poses a safety hazard
- The white moonlight has changed?! Lucky launches "Big Winter Pear American"
- Hand-brewed coffee three-stage method, high-sweet and universal brewing method to share! What does the high sweet water level of hand-brewed coffee mean?
- What is the difference between raw, refined and full espresso coffee? How to extract espresso and taste good?
- A complete list of coffee bean names and their meanings! What is Yejia Shefi coffee? Where is Mantelin coffee?
- What grade does Arida Manor Kaduai coffee beans belong to? What treatment is Arida ASD slow anaerobic sun exposure?
- The milk tea cup becomes smaller?! Overlord Tea Girl launches a new "Return to Yunnan" series
- Accused of selling counterfeit and high-priced coffee beans! Well-known boutique coffee brand "Oukelao" bowed and apologized!
- How to make espresso dumplings? Can I eat coffee and glutinous rice balls together?
- Save the unformed and stagnant powder cakes in one second! What is the problem with stagnant water in the powder bowl of the espresso machine?