The Myth of Fine Coffee (3)

I spent a lot of time writing words that seemed to be on other people's stations for only one purpose-coffee is not just what you think it is.]

Most of the time we indulge in narcissistic delight, such as the word "boutique coffee" on the signboard. When we open the shop every day, we will involuntarily shudder. I use the best beans (secretly refreshed in my heart). Another sound rises like a mantra in my heart (we don't use the cheap merchant beans). Constant self-reinforcement and self-hypnosis.

One of my guests is from Taichung in Taipei, and there is a self-baking shop where he often goes back to Taichung. The owner knows that he is going to be discharged from the army and hopes that he can work with him. My guest felt that there was still a lot of room for improvement in his beans, so he took some beans that he thought were not good enough to give him a try. Three formula beans, the first bag he said was too black, my bean mill did not grind the oil, the second packet he thought it was all commercial beans, and the third bag he looked as if he was embarrassed to call back all the beans, so he boiled them, but the beans didn't taste good.

All of them.

My guest later told me-I really don't know how to understand the taste of coffee beans with him. What can I learn from him if he disdains me to give him a try?

In the year when I opened the shop, Taiwan was in the midst of a wave. It was said that it was no more than setting up a piece of open land and setting up a few triangles. The river of Shilin and the parking lots of the eight Immortals can all be compared. At that time, there were still two people in my pocket who also set up a four-generation and three-door beauty to play with other people. In order to make a quick change, how could they change it? At that time, there was no change of equipment, and most of them were parts of the daily standard, so I was forced to enter it if I consulted the modification magazine in Japan. at that time, I didn't want to buy any technology. anyway, I just had to step on the gas and run. Then someone started to start VW-golf, and a group of people suddenly started to play golf, and then everyone stared at bmw,benz and threw it up. At this time, there are frequent accidents involving the collision of so-and-so. The result of the subsequent inspection is that we only step on the gas door, not on the brake. I can't help those guys at all. Then there is the basic action of the program. As a result, it is found that Ximei is the best choice. Good start to cut the standard, the body environment is high, the change is easy to upgrade space, maintenance is cheap. I lost my turnover money too, !

At that time, people who changed and changed clothes were either famous brands of bees or changed them, and then boasted a lot of cowskin. Just like today's boutique coffee.

Why would I want to do this? In the beginning, in order to pursue high performance, I never thought that I could not afford it at all. The inadequacy of one's own ability will occur only after frequent accidents even endanger one's own life.

That period of crazy fun history is like the current popularity of boutique coffee-only the constant heavy equipment, constantly looking for high-quality beans-special beans, never thought that they simply did not have the ability to handle them.

A friend of a friend of mine, who spent 30,000 to 40,000 yuan on a cup trip, proudly declared that {I have mastered all the smells]. My other friend tried coffee with him all afternoon with only one sentence [can you decide a little bit, don't be different every time].

If you can't do it, what kind of smell can you master?

He got into the game this time. But have you noticed that there is a big gap between the leading cluster and the backward cluster, and most of them are below 420 points. There is a gap of more than 50 points between the first episode and the first episode. This gap is known from informal channels to be poor in espresso.

My friend, a friend of mine, was told by my friend that "espresso has a bad taste" when he was in the early days of the war. His friend who had been tested for several cups replied-"Yes!" I think it's great.] As a result, after the revelation, he went down to teach an acquaintance, who said to him, "your Cabo score is high, but espresso has a bad taste.]

That's 900 yuan a kilo of raw beans!

Milk is very important, it can make the coffee taste good, and even make a special charming fragrance, but that's not coffee, it's milk coffee. Milk is not included in our boutique coffee today.

He didn't know that his coffee would not work, but he thought he had mastered the taste of every cup.

Most of the time I don't know why there is so much fragrance of petals in the thin and smelly liquid. Is my taste too awkward?

When we cook and cook, we will think that our technical skills are the same, our background is the same, our comprehension ability is the same, and our appreciation ability is the same.

Many people who play with boutique coffee disdain the commercial beans they buy. Just like those who play bmw disdain to play Simi. It was not until he was eaten to death that he had to admit that he was not better than you, but that his skill was better than yours. Although it's good, it's still very important. The number is safer than the number. You can also tell people what kind of money you are, but I think the skill is worthy, not the cost.

High-grade ingredients can not only make your products very convincing, but also improve your technical ability, display your wildness, and enrich your taste. However, the ability of high-level oysters lies in the ability to raise general ingredients to a level close to that of oysters! High-grade ingredients are just noodles, in order to attract publicity. The only thing that can really show its ability and achieve success is the ability to handle ordinary ingredients that are not inferior to those of high-grade ingredients.

In general, if you can't find or process high-grade ingredients, you'll probably have to drift through the flow and create a lot of luck.