Taiwan Coffee Master: coffee is like a woman's own love is the best.

Recently, Cai Qingzhou, a famous coffee teacher from Taiwan, is explaining the knowledge of coffee beans to the audience at the boutique coffee tasting event held by memory Cafe, which has just opened. This group of pictures were all taken by reporter Li Xiangbo.

Recently, Cai Qingzhou, a famous coffee teacher from Taiwan, is explaining to the audience how to taste coffee at a boutique coffee tasting event held by memory Cafe, the newly opened capital.

Chongqing Channel, December 24 (Reporter Li Xiangbo) "Coffee is not good or bad, just like a woman. Finding what you like is the best coffee." recently, Cai Qingzhou, a famous coffee teacher from Taiwan, told the audience at the boutique coffee tasting held by the memory Cafe, which had just opened.

Cai Qingzhou said that each kind of coffee bean has its own characteristics, such as Mantenin coffee beans will be bitter, while Tanzanian coffee beans have obvious acidity. Coffee is good or bad, depending on your own taste, whether you like bitter or sour coffee. "just like boys choose girlfriends, they choose slim ones or plump ones," says Cai Qingzhou. In his opinion, no kind of coffee beans is bad, just like women, fat and thin, each has his own preference.

For Cai Qingzhou, who has been engaged in the coffee industry for more than 30 years, the skill of baristas lies in whether they can show the essence of coffee to the greatest extent. He used an analogy, the best cook, is able to cook out the greatest characteristics of ingredients. Therefore, Cai Qingzhou always pursues to restore the original taste of coffee in coffee production.

At the scene, Zhou Guangjin, another barista from Taiwan, won the unanimous recognition of the audience with his superb craftsmanship. In the process of hand-brewing coffee, in several consecutive times, the boiling water of 255ml was evenly injected into 15 grams of coffee powder in one minute and 40 seconds, and the solid skill surprised the audience.

Zhou Guangjin told reporters that the reason why it is necessary to maintain a uniform injection of boiling water is that the speed and uniformity of water injection will affect the degree of extraction of coffee, and ultimately directly related to the taste of coffee after being flushed out. For the same type of coffee beans, if the speed of water injection is faster, the extraction time will be short, and the coffee will be sour. On the contrary, it will be bitter.

In Zhou Guangjin's view, coffee is similar to red wine in both blending and tasting. For the same type of coffee beans, the degree of baking, the temperature of the water and the degree of extraction will directly affect the final taste. Just like a variety of grapes, due to different brewing techniques, there will be different tastes. For red wine, some people like it full-bodied, while others like it fresh and smooth. In Zhou Guangjin's opinion, the same is true of coffee. Some people like the bitter Mantenin, some like the sour Kenya, and others like the Blue Mountains, which are both bitter and sweet.

It is understood that in order to accompany the fashion of the capital period, the cafe was the favorite salon place for writers, artists and movie stars at that time. The accompanying capital memory cafe hopes to reproduce this brilliant historical memory. As the "core" of the cafe, memory Cafe, the accompanying capital, uses Arabica coffee beans from Brazil and other South American countries at an altitude of more than 1600 meters.