Knowledge of coffee making and coffee flower drawing

In principle, fancy coffee is in the basic coffee, by adding certain ingredients, or after the proper preparation of the coffee drink is called "fancy coffee".

However, all kinds of fancy coffee made from drip coffee have almost disappeared, which have been popular for many years in history, even until more than 20 years ago. Finally, after espresso became popular all over the world, the last kind of French milk coffee (that is, lady's coffee, or Ole coffee) that French coffee lovers had enjoyed with breakfast for many years, latte coffee was not only accepted by the French, but also replaced Ole coffee in French cafes as one of the French's favorite coffee drinks.

This fact illustrates a problem, at least in my opinion, that is, fancy coffee made from drip coffee cannot be compared with fancy coffee made from espresso. This shows that any attempt to make fancy coffee from drip coffee is unlikely to succeed. This is definitely the advantage of espresso. So I'm basically sure that it's unlikely to succeed if you don't try to make fancy coffee from drip coffee.

The fancy coffee that is really popular so far is based on espresso, a few of which have been popular for many years (at least decades) in the old world such as Italian coffee.

So we subdivide the fancy coffee into the following two types.

Traditional fancy coffee (also known as "standard fancy coffee")

First of all, it has been popular for a long time and has almost developed to the point of perfection.

Secondly, it is so popular that people almost all over the world have a certain concept of this kind of coffee.

Non-standard fancy coffee

The popular time is short, and most of them are understood by the developers personally; therefore, their production may not be perfect.

In addition, the popularity is so narrow that few people know about it, so there is no specific concept of this kind of coffee.

The characteristics of the above two kinds of fancy coffee are different as described in the introduction. The reason why we want to carry out this classification is mainly from the commercial operation to consider the following two aspects: one is because the traditional fancy coffee has been popular for a long time, its production has basically reached a perfect level, it is generally difficult to improve better. Secondly, because this kind of fancy coffee is very popular, people everywhere have a certain concept of this kind of coffee and its taste characteristics. Therefore, as a kind of catering service industry, the management principle and success of coffee shop is to meet the needs of customers. If we can not satisfy the customers in terms of the types and characteristics of drinks, it will be very disadvantageous to the operation of our store.

In order to avoid the above problems, we have carried out this classification. The purpose is to let people understand that those traditional (standard) fancy coffee should follow the original traditional production methods and recipes, in order to produce with its due taste characteristics, and to meet the needs of customers.

We advocate this practice only to enable customers to get the services and products they want in coffee shops, not to prevent people from developing innovation. If someone innovates one or more of these coffee drinks, they can add a modifier before or after the original name so that customers can understand and make their own choices. This will not cause customers to misunderstand the store because they do not get the coffee they want.

On the contrary, for those large amounts of "non-standard fancy coffee", anyone can adjust the original recipe and production method according to their own ideas and understanding. As long as someone likes it, it's fine. It is precisely because this kind of coffee drink is not very popular, very few people know about it. So most people don't have a clear concept of them. In other words, even if what you make is different from that made by the founder, it generally won't misunderstand the customers, so it won't affect the business of the coffee shop.

Coffee flower is an art here due to class hours and space constraints do not make an introduction, if you are interested can learn coffee flower basic course has a more detailed introduction.