POST COFFEE Old Cafe has its own meaning.

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You can stay in POST COFFEE until 12:00 midnight. (photo by Liu Jiejia)

When it comes to "POST COFFEE", it should be known to experienced coffee lovers, and they must know a few things: besides the delicious coffee and the straightforward personality of the boss, brother Quan, the other is the solid milk foam of real kung fu. He said that he had embarked on the road of "making coffee" because he was "desperate", but he had opened a coffee shop for almost 20 years. Brother Quan and his shop must have a reason for him to stand.

If you want to come to "POST COFFEE" for coffee, there are a few things to say in advance: first, the boss does not serve meals, but guests are welcome to bring food with coffee. There is no such thing as "atmosphere", but you can have good coffee here and stay until 12:00 midnight (but don't doze off, the boss will "wake" you up in his way). Third, the boss's coffee is very rich, do not rush to order double for the first time. 4. If you want a latte with sugar, tell your boss first, and you will have the most perfectly integrated sweetened latte. Fifth, when drinking the Espresso cooked by the boss, it is recommended to shake the cup, enjoy the aroma, and swallow it in one swallow to feel the taste of good Espresso.

Brother Quan, in order to achieve the ideal level of Espresso, specially paid the manufacturer to open the mold to make the cushion cup holder below. He said that the distance was shortened, and the coffee dripped down in order to maintain the excellent round taste. (photo by Liu Jiejia)

Zhang Quan, the boss known as Brother Quan, opened the "Oulei Cafe" with his friends along East Nanjing Road 20 years ago. In the era of a wave of coffee shops, Oulei was also a common memory of many coffee lovers. Three or four years later, Brother Quan opened a shop independently, and POST COFFEE was born. It has been nearly 20 years since it was near the Sun Yat-sen Memorial Hall and now it is located in Chunghsiao East Road Lane. Brother Quan, who used to cook Chinese food, met an old friend when he returned to Taiwan from the United States and asked him if he wanted to be a cafe. He said that he was really "desperate" at that time, so he decided to jump down and fall into the field of Italian coffee (the boss answered very seriously, but people always didn't believe it). At that time, the shop was opened not for the ideal, but for the belly: "the ideal is something that can only be talked about when there is some surplus and accumulation. At that time, I really began to learn coffee seriously in order to make a living."

Brother Quan's Espresso has a full glossy Crema with an aroma like shade ointment, which is the proof of a good Espresso. (photo by Liu Jiejia)

Drink the Espresso that will give birth to Jin and return to Gan.

When it comes to making coffee, brother Quan is very quick in front of the machine, but every cup of coffee is not careless; even if it's just a cup of Espresso, he pays attention to the details. He specially asked the manufacturer to open the mold to order a small support frame, so that the Espresso cup can be padded higher and closer to the brewing head, "reducing the height drop of coffee dripping, the taste of Espresso will be more round, absolutely poor". Brother Quan's Espresso not only has a satin-like gloss of Crema (that is, when pressurized water passes quickly through coffee powder, it will bring out thousands of mysterious ingredients in coffee, some of which are still unknown) and colloid. At the same time, bring out the water-soluble and fat-soluble substances to produce a layer of reddish-brown liquid gel on the surface of the coffee, a layer of water-based film wrapped with carbon dioxide and aroma, shake the cup slightly and let the air into it, just like the action of tasting wine. Espresso touches the air and gradually exudes a strong aroma, at the same time, it can also cool down and reach the palatable temperature. "at this time, when you drink up, you will first feel all the saliva in your mouth dry, but after a while, you will feel like a tsunami and feel the taste of returning sweet. This is a special taste of drinking Espresso." after drinking it, immediately smell the bottom of the cup, and you will smell the wonderful smell such as shade soy ointment. "this is the smell of good Espresso!" In addition to the aroma, the strong, full-bodied but round aftertaste is also lingering in the mouth for a long time, and unforgettable.

The milk foam on the latte is thick and dense to incredible texture. (photo by Liu Jiejia)

Another thing that cannot be ignored is the milk foam on the latte, which is so thick and dense that it even makes many media scramble and curiously want to record it and go back to study. In brother Quan's shop, there is no "pull flower" on the coffee. "the texture of the milk foam that can be pulled flower is relatively thin." the milk foam here is like a hill, and it can even keep a small spoon from sinking on it. I can see the skill of the boss. In addition, there is another reason why the boss's latte tastes good, because the boss pours milk into the coffee at a speed and pace; steadily and slowly pour milk into the coffee three times, neither destroying the coffee nor destroying the taste of the milk. the perfect blend is round and full, but still shows the strong aroma of coffee, with the effect of "one plus one is greater than two".

Brother Quan laughed that he had no choice but to take the road of coffee. (photo by Liu Jiejia)

There are a lot of people who make espresso now, but brother Quan said, "my shop has lived for such a long time, it must have its meaning!" The so-called "old immortal, the thief" is not without reason, it is not. It was a last resort to open a cafe at the beginning, and it also paid a hard price in the process of operation, so it was easy to lose money. Many people told him that his ideal was a coffee shop, but he became suspicious. For him, the ideal is a very back-end part. If "opening a coffee shop" is an ideal, it will be very difficult. But now that he has been running a coffee shop for nearly 20 years, he can finally have some "ideal" space: to turn POST COFFEE into an old coffee shop, so that many people who really love coffee can taste the irreplaceable taste of Brother Quan.

This article is reproduced from SENSE NO.28 's scenery of the Old Cafe.