The coffee shop recognized by coffee enthusiasts is a good one.

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A guest appeared at the bar.

"with bamboo! Unusable wood! Yes, make a cross with your wrist! Turn around. No, no, please don't cause a whirlpool! See the golden foam layer? Secretly tell you, I have analyzed hundreds of clips on the Internet, the way to win the champion is to be thick! Let it float, don't touch the water, or else? It's going to be hard to get out. "

The characteristic of the shop is that guests can put on an apron to show their skills. The person who tickles today is a local senior coffee enthusiast. The otaku watches Japanese anime in boudoir, but he is intoxicated? Coffee. When he delved into coffee, I'm afraid the word otaku hasn't come out yet. What's more? There is only a local boutique coffee movement that has been around for more than a year.

"everyone is afraid of fine powder, and they also think that Pegasus is made in Taiwan. If you let me adjust it for you, it can have its own advantages with the Japanese plane! I picked up articles in the discussion area. This topic has been sealed for a long time. You are so slow! "

The White Dragon King of Coffee points to the Maze

In the laughter of the people, I remembered that I had a lot of coffee knowledge, but also accumulated a little bit from the Internet. In the discussion area, there are endless topics and new posts. In the years when standards and norms were not yet universal, everyone would always put their own. Cooking diaries, modified equipment or finished products are put online with pictures and texts for everyone to comment on. Attract both strange and cordial admiration, encouragement, jealousy, and even? Fight. Local rumors? According to a legend, there is a man who is called "the White Dragon King of Coffee". When cooking fragments for him, or "meeting by fate"? One for him. He will spit out a few words to "point out the confusion", such as "more than 0.2 grams of powder", or "the water temperature is reduced by 0.5 degrees", and so on. After getting the tips, everyone went home to practice again.

Real enthusiasts are stubborn about perfection. For a cup of coffee that you think tastes good, use a big bag of beans for a whole day. They are very attentive to what happened in the process. In explaining the differences in taste, we often interpret an observation in our own way. These theories, which are derived from practice, eventually spread among the same friends. For example, the function of the five elements in traditional Chinese medicine can only be compared and explained by the five elements which were popular at that time because of the undeveloped science in ancient times. Modern cognition is confirmed by physiology and anatomy. The experience gained through repeated practice is very precious, but enthusiasts will find that if the environment or equipment is changed, their "theory" may not stand the test, because some "causes" and "consequences" are mislinked.

The good is not as good as the happy.

The industry cannot do without enthusiasts. The Master said, "those who are good are not as good as those who are happy." For the sake of hobbies, they will introduce their own expertise to bring impact and breakthrough to coffee. As a guest at the London Coffee Institute last week, I tasted a cup of coffee up to the standard of extraction, but it always tasted wrong. I was surprised to remember that an enthusiast who is also a water chemist once said with a smile: "later you will find the problem measured by TDS." There is no shortage of international examiners and judges who follow the standard when grading, but never question "why the standard is so". Let me explain as an enthusiast that "TDS (total dissolved solids) is used to measure clear liquid." Coffee has suspended matter, which requires an extra amount of TSS (total suspended solids). Everyone admires that there is a sky outside the sky.

Therefore, the coffee shop is most proud to be recognized by enthusiasts.

Patrick Tam (owner of the boutique coffee shop Knockbox, approved barista of the American Fine Coffee Association and European Fine Coffee Association, CQI recognized cup tester, Cup of Excellence's first Hong Kong judge)

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