Four people, four stories of falling in love with boutique coffee can never turn back.

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HOCC, singer: tens of thousands of me

Until "she" showed up.

Previously, he Yunshi liked to drink black sugar Latte. Add slippery fresh milk to the fragrant espresso and sprinkle a touch of powdered black sugar on the surface to make people feel happy. "tell me the secret of a female star. 90% of the actresses drink coffee to eliminate edema and look a little thinner on camera." Then he roared with laughter. At that time, he Yunshi had no love for coffee or no love for coffee, but it was a habit anyway.

In Taiwan that year, Peloso coffee Roasters, who went to Zhonghua Road, finally met her after taking his first sip of boutique coffee. "I still remember that the coffee shop was run by two small openings. The men only made fried beans, while the women were responsible for brewing and selling only coffee." On the menu, write down the characteristics of the coffee variety and the aroma it contains. A sip, unexpectedly, broke the imagination of the taste of coffee, how it is full of cranberry flavor! This is not "coffee" as she knows it at all. "it tastes more like tea." More than that, interest is a change in it. "in the past, I was most afraid of the sour and bitter taste of cold coffee, but in boutique coffee, the taste level would change with the temperature." From then on, I fell in love with individual coffee.

Every morning, he Yunshi brews a cup of coffee for herself. "one person, three minutes, is a kind of healing." Just because of focus. "from the moment of grinding the beans to the injection of the last column of water, there are no distractions." It's just, why doesn't it taste better than yesterday? Or rough, or water temperature, or time, or even mood! "each time it tastes different." Like thousands of me, I find it more interesting.

Eric, Coffee Lover: you should be happy today.

On this side, Eric is more likely to guess. After drinking coffee for more than 20 years, he always said that he was a hobby, but after taking a sip of iced coffee, he said, "well done. Caramel gives full play to the regional flavor." Every time I go to a coffee shop, Eric focuses on the understanding and gestures of the barista. "A good barista can understand the characteristics of the coffee bean and make a personal taste." Paradoxically, aren't coffee beans supposed to be the same in every region? Shouldn't a good barista try to reflect the regional flavor? "right or wrong." Eric seems to say mysteriously. "even varieties from the same area, different elevations, different estates or different treatments all affect the flavor of coffee beans. Then there is baking. The color, aroma and taste of coffee beans are completely different before and after baking. " Finally, it came to the barista.

Baristas have to decide on the size of the coffee powder and the method of brewing, in which temperature and time are the key. "to take a simple example, I once bought the same bag of coffee beans in a coffee shop and brewed them according to the barista's temperature and time, but I couldn't make the same taste anyway." Therefore, Eric prefers to drink coffee everywhere, and if he finds the right person to make the right coffee, he will enjoy it for a long time; on the contrary, if the coffee is spoiled by disagreement, it will not taste good. Eric should be very happy today.

Vergil, Coffee Master: exploring the intriguing behind Coffee beans

"every boutique coffee bean is chic and irreproducible to me." The Vergil talking is the branch manager of Starbucks Reserve Admiralty Store. Many people fall in love with Starbucks Reserve Line because many of their coffee beans are limited and unique. "instead of selling flowers and praising the fragrance of flowers, the individual coffee in the shop is really fascinating. Recently, I have Rwanda Musasa and Nicaragua La Roca in my heart." As a lover of boutique coffee and as Coffee Master, Vergil is highly inquisitive about coffee beans from different places. Like the Musasa she just recommended, Rwanda is one of the coffee producers in Africa, but the country has been at war for a long time, and farmers cherish crops and harvests. Things come together in love, so whenever someone asks Vergil to share her experience with boutique coffee, she never forgets to tell the story of the coffee trade in Rwanda. In addition to taste, people are encouraged to cherish everything in the cup and carry out different coffee education, while coffee beans are named "Musasa", which means unity, cooperation and trust. The next time you have a chance to drink this coffee, try to feel it with your heart!

Sophie, coffee competition reviewer: have a new view on "good taste"

"if I'm not at home, I'm in a cafe; if not in a cafe, I'm on my way to a cafe." It is most appropriate to describe Sophie in the words of Austrian poet Peter Altenberg. She is neither a barista nor a caf é writer like Altenberg. Two years ago, as a student who often went to Common Ground for coffee, she met the boss here and became their project manager, so the coffee shop naturally became a workshop. And coffee brings her much more than a job.

"I have a different opinion on the word 'tasty'." She loves coffee and is often exposed to coffee at work. Knowing that there are different competitions in the coffee industry, and wanting to know the rules and logic behind it, she went to the judging workshops in Hong Kong and Shanghai, and later served as a judge in the Hong Kong barista contest. The judges are divided into presiding judges, sensory judges and technical reviewers. She serves as a sensory judge who values the experience of coffee but does not evaluate the brewing skills of baristas. Once upon a time, she only started from herself, thinking that light-roasted coffee was good and bitter was negative. When the judge, only know that the taste can be objective, now she will think from the body, weight, texture and aftertaste. Earlier, I tasted a cup of deep-roasted coffee in Japan. The bitter taste is not astringent at all, and the taste is smooth. The original coffee has many flavors, not only deep and shallow.