Make a cup of coffee in ten hours. Love the charm of coffee.

Coffee is not only refreshing, the rich aroma that permeates the air, is the best companion for music, books and slow life. As an art lover, have you abandoned instant coffee and advanced to drinking freshly brewed fancy coffee with milk and sugar? Today, however, the small group of people who know how to drink coffee best have thrown people who drink fancy coffee out of the street and drank black coffee without sugar and milk. The "SAVEAS" coffee shop is a favorite for lovers who drink black coffee. Black coffee here is made of beans from a single producing area, or "single coffee" for short. Li Sicuo, the boss, his habit of drinking coffee was formed when students were learning to design. After drinking for a long time, he became more and more picky about coffee. Later, he simply learned from his teacher and opened this very professional coffee shop. He specializes in roasting raw beans with the highest technical content.

A tall glass device in the store is eye-catching. It turned out that this is an ice drop coffee pot, the top body of the kettle is filled with ice, and ice needs to be added once every two hours. After the ice melts, ice water drips slowly, moistening the Indian gold Mantenin coffee powder in the middle kettle. After about an hour, the coffee powder is completely soaked, and the juice drips into the lowest spiral tube one by one. This kind of iced coffee takes 10 hours to make. It tastes neither sour nor astringent, and has a unique flavor. "how much you have to love coffee to waste so much time!" The guest sighed. Li Sitao will also exchange coffee bean knowledge with guests. He laid out four plates of beans from Africa and asked guests to observe their differences in appearance and color. Two of them are Rwanda, one is baked once, and the other is baked twice. Despite the fact that there are only two sentences, there is a lot of information: coffee beans are named after the place of origin, so the beans called Rwanda are produced in Rwanda; the shallow degree of roasting is sour, the deep is bitter, and the second baking can remove sour and bitterness. "this Rwanda is a little more astringent, with citrus aroma and acidity." "this Yega Chuefei has unique sweet aromas of lemon, flowers and honey, as well as soft acidity, fresh and bright on the palate." Li Sitao took everyone to give away gifts and explained the different flavors of each style. Some of the guests nodded with understanding, while others smacked their lips and tried their best to understand.