Coffee is just a plain drink.

Coffee is just a simple drink. Instead of looking up, it is better to brew a cup with your own hands. This is the first sentence on the first page of the book and sets the tone of the whole book. As the author said in the preface: this is a simple book about simple hobbies. I hope to share some of my experience from the perspective of head-up coffee. This is not a coffee book or tutorial; I hope it is neither too far away nor caught up in it, but to share coffee within reach with simple words. However, it goes without saying that when I first got this book, I did read it with the mentality of coffee literacy. In fact, it does achieve this effect, however, it is not only that. As a reference book to read, it is not boring, as prose to read, it allows you to learn knowledge, this is what makes this book special.

My initial impression of coffee came from riffraff Tsai's "first intimate contact". He danced lightly and used a variety of different coffees to describe his clothes. Dark shoes and socks were like heavily roasted charcoal coffee, scorched and bitter without sour. Light-colored trumpet trousers are like mocha coffee with a unique flavor, with a strong sour taste, and lighter sweaters are like supple and delicate blue mountain coffee. This kind of visual touch, taste synaesthesia and immersive description are also found in this book. When teaching you how to identify a good cup of coffee, the author writes that it really makes people feel a sensory feast, first the aroma of smell, then the unique acidity of coffee on taste, and bitterness is also a feature that can be appreciated. Coffee's fleeting sweetness, as well as its unique thickness and "slippery", in addition to taste, but also requires a complete sense of smell, vision and touch. It turns out that the taste of coffee is so layered that I really want to experience the taste of a good cup of coffee immediately. However, the author tells us that the good coffee is not in the cafe, but in your own hand. After arousing readers' interest in coffee, the author begins to teach you how to make a delicious cup of coffee.

The encounter with coffee is like the encounter with a stranger. At first, he may not be familiar enough and a little defensive, but fortunately, the author has no condescending advice at all, and he talks like a friend. I know a good thing, I like it, enjoy it, and I am eager to share it with you. Let more people know its beauty. Nodding acquaintance and exchanging names when I first met, the author introduced the comparison between instant coffee, coffee powder and freshly ground coffee. Then from the selection of coffee beans to the description of different styles, utensils and production methods, the author takes us on a wonderful journey close to a cup of delicious freshly ground coffee. Do not feel boring, every step has a picture with the introduction of the text, because happy alone, happy with others, which is happy? It seems to be the author's idea all the time, not only in the details of how to warm the coffee cup and spread out the coffee powder before brewing, but also in case you lose interest in coffee and don't forget to remind you that we are enjoying it and don't have to be led by the nose by any set standard or procedure. In the book, there is a detailed introduction to all kinds of coffee pots and how to use them, as well as an article on literacy on all kinds of fancy coffee, which is a necessary knowledge reserve for entry-level coffee lovers. After getting familiar with coffee and fully understanding the temperament of coffee, you can get along with coffee more easily and even tease each other. In winter, you can make yourself a cup of warm chocolate coffee; in southern summer, you can have a few mouthfuls of coffee jelly in the afternoon when it is too hot to move, as well as coffee ice and coffee wine. When you are familiar enough, coffee can show you a lot of more relaxed and casual noodles.

Apart from this knowledge of coffee, what impresses me most is the simplicity of coffee and the intimacy of the production process. Of course, there is no lack of introduction to a variety of high-quality coffee machines and coffee bean varieties in the book. The most expensive coffee beans: civet Coffee, Blue Mountain Coffee and Kona Coffee are all introduced. But what the author advocates is not only to buy expensive ones, but not to choose the right ones. Home iron pots and egg beaters can bake invincible fresh coffee in their own kitchen. I was also impressed by a coffee cup with white porcelain and red flowers, which was bought in 1990 and has been used by the author for more than 20 years. I think of a friend who loves coffee so much that I can't start work without drinking a cup at work every afternoon. Recently, I bought a Starbucks cup online, replaced the porcelain cup I used before, held the cup with LOGO every day, and soaked a bag of instant coffee bought online for 80 cents. I enjoyed it very much. This is her attitude towards life, but I appreciate the author's more. I love flowers, no matter where I go, the line of sight is always the first to be attracted by flowers and plants, and I am willing to stop for an inconspicuous wild flower, but if I plant one myself, I am reluctant again. In modern society, everyone is in a hurry. When it comes to hobbies, either Lord Ye likes to dabble, or buying pearls for pearls is beside the point. Who will be willing to share it simply because they like it, appreciate it, and then share it? There is a person who will, Liu Fan and his coffee 2.0.