Soak a cup of coffee beans three times? This coffee shop can open for another 20 years at extremely high prices.

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Famous coffee shops will always have something to talk about, either the real coffee is good to drink, or there is a place other than coffee that attracts attention. And a particularly famous coffee shop in Taiwan, it is probably the first thing people notice is that the price is scary.

The name of this Taiwanese coffee shop is "Xiangsi Li She". Unlike the "online celebrity shop" that suddenly appeared with a gimmick and ran at a high price, the high-priced coffee of Acacia Li House had been sold for more than 20 years. Even more than a decade ago, the shop was selling cat poop coffee for NT$1800. Although the Taiwanese coffee industry has mixed opinions on this, it has attracted many celebrities and media.

Today, coffee at the shop remains high, with a cup selling for NT$500 (about 108 yuan). Milk tea, incidentally, is even more expensive, costing NT$700 a cup.

Such a "legendary" coffee shop, its owner Li Weide was actually an architect when he was young, only to open a coffee shop after marriage. Although he did not enter the profession early, his father-in-law was a famous oral and dental doctor, which gave him access to knowledge about the oral and tongue responses to taste. So he studied coffee in the spirit of scientific experiment. When guests come to drink coffee, Boss Li will ask what they have just eaten, and then adjust the cooking method accordingly.

There were not many varieties of coffee beans in Acacia Li House, but Boss Li naturally had his own unique posture when brewing such an expensive cup of coffee.

Boss Li only uses a siphon pot to brew coffee. When the beans are ground and put into the pot, Boss Li will hold them with his arms and rub them for a while, then beat the pot with his hands, just like waking up red wine, using body temperature and vibration to wake up the coffee powder. During this process, Boss Li would also keep covering the top of the pot with his palm to prevent the aroma from escaping. When the alcohol lamp is heated, Boss Li will first let the fire pass, so as to wake up the coffee again, and then really start heating. As the steam rose and gradually soaked into the coffee powder, he took the thermometer to test the temperature above the pot and looked at it before starting to stir. After the coffee drips into the pot, he will take the pot to the tap and splash water with his hand to reduce the temperature of the pot.

Through this control of heat and temperature, Boss Li created his "one-throat" brewing method, which makes the coffee soft and soft in the mouth, but the aroma explodes in the throat.

Even more amazing is that a cup of coffee beans from Acacia Lee House can be brewed more than once. He could cook it a second time or even a third time in Boss Li's hands. Boss Li believes that "the real civet, oily, pure and thick taste, and at least five bubbles", while the real top Panama rose summer is "a boil, two boil, three boil are full of sour peel, sweet, fragrant, sweet, and sour is the end of the point, full of magic!"

In the usual cognition, coffee powder brewing once roughly extracts the good flavor that can be extracted. Here, coffee comes out for NT$500 each time. For this reason, many baristas came to Acacia Li House to kick the house, Li boss said that they can be convinced, obediently pay.

For this brewing method and price, I don't know if everyone wants to vomit? However, Acacia Li She has been in business for more than 20 years, and has accumulated many old customers and fans who think that this price is worth it. This must have its charm.

If you had the money, would you like to try this expensive coffee?