On the importance of Espresso in boutique Coffee

Now, most coffee workers and enthusiasts in China, no matter how many years of work experience or how much knowledge of the coffee system, have a common hobby-"coffee flower pull"! The charm of Lahua attracts everyone who has something to do with coffee, and I am no exception, but I don't know if you are aware of a problem. We have slowly come to a misunderstanding, that is, blind pull flowers! Why are we pulling flowers? What can I do if I pull flowers well? Of course, pulling flowers is the most direct expression of a barista's experience and technology. But we almost forgot a more important friend "Espresso" in such a crazy way! Espresso is the most important thing! Usually everyone likes to watch video, pictures and so on! See some famous foreign baristas pull flowers just like that, and even feel inferior to themselves! But why is he the master of coffee? A barista can't create the world just by pulling flowers. There are a lot of good people who pull flowers. Master ≠ Coffee! In foreign countries, people pay more attention to Espresso than we can! But in China, how many people try their best to make their Espresso more perfect? In the international barista competition, espresso accounts for a very high score. 12 cups of coffee in 15 minutes. This 12 cups of coffee is not the bottom of the Espresso! There is an Espresso score for every link. Why? This is enough to show its importance! The last sentence: pull flower is very important, Espresso is more important!