London Coffee run: Prufrock Coffee

After a round of shopping in London last year, the only place I felt good was Gwilym Davies, the 2009 champion of Prufrock Coffee by, hidden in the Present clothing store. After nearly a year, I revisited the old place, although the goal was not coffee, but I happened to have a friend to lead the way. Naturally, I followed this new shop-Gwilym really opened another "normal" coffee shop-because there were seats in it!

There is a lovely and funny English bar player, and of course I am not allowed to sit in front of the competition bar. It was probably because I was dressed more formally and people thought I was in the industry, and everyone was very friendly to me (actually a dead tourist). She is fetching water from Uber Boiler. How come there are few people in Taiwan to install this advanced machine? (or I am ill-informed.)

Since we are sitting in front of the competition bar, of course we should order a copy of the game style first. The beans are Agoga of New Guinea baked by Square Mile. Cooking halogen lamps abroad is a must, but I can't help but wonder if the whole British market is dominated by Square Mile.

The result was surprisingly good. It's unexpected because I don't have much confidence in Square Mile baked beans, and second, foreigners often don't cook the game well (although it's making rapid progress). But I'm sure Prufrock's people are trained as professional bar players, and it may be the funny and friendly blonde girl who adds points to the coffee.

After drinking and chatting, the runners took out their handles specially. It turned out that they were all plated with Tiffron. Although this product has existed for a long time, it is actually the first time to see it in use. If you remember correctly, it will be cleaned after taking the coffee. It is not only easy in the store, but also can take care of the quality of the next cup. I went on to ask why the filter cup was not plated together (commonly known as black beauty "Black Beauty", not the tonic capacitor of Sprague). She replied that the pore size becomes smaller after plating, which will affect the speed of extruding Espresso and so on, so she has no choice but to replace it with a general filter cup.

Speaking of the aperture of the filter cup, she took out another new toy VST filter cup. This ultra-fine filter cup can be seen at a glance that it costs a lot of money. It claims that ultra-professional processing keeps each aperture the same size and minimizes the difference between cups and cups. In other words, this is because it is so new that she has never tried it herself. Seeing that the evaluation abroad is "improvement, substantial improvement, and continuous improvement," we have to wait for the brave to try it first.

Of course, there was an Espresso before I left. The machine uses Simonelli, but the bean grinder is covered with Square Mile labels.

Is it good? It's good. Do you want to go to the next one? Actually, I went to another one, but I was so disappointed that I didn't bother to write about it. My friend flipped through the thick guide of the London coffee shop. I think I'd better drink only this one.

China Coffee Trading Network: www.gafei.com