The introduction of boutique coffee beans comes from French traditional Lanshan coffee.

Drinking coffee has become a common way of modern urban people's fashion and pastime. A good cup of coffee brings you endless thoughts. This is the first time I have heard of a kind of coffee grown, roasted and debugged by myself. When I talked to my boss, I could feel his enthusiasm and pursuit for coffee. Growing up in a coffee garden, he had an unspeakable affection for coffee.

With that passion for pursuing perfection and striving to break through the traditional coffee, he brought the coffee he baked in his own way from Paris to Guangzhou. When in Paris, he received a special award from the French tourist Association from the Mayor of Paris for his excellent coffee roasting skills. This is an affirmation of his coffee technology, but this honor does not satisfy his desire for perfection. We secretly admire the boss who has invented a semi-manual coffee machine that can fully roast coffee and is ready to apply for a patent.

Mr. Huang keeps an album of pictures of a machine he invented to bake coffee beans. He says this kind of machine is much better than the machines bought on the market. One is the capacity. This machine can bake 20 kilograms of beans at a time, but the best one on the market is only 15 jin, which is more than double the difference. The other is the degree of heating. traditional machines, including the new coffee machine, are computer-controlled because the coffee bean itself has a size. Due to mechanical computerization, it is difficult to control the heat, temperature and time and fails to make the coffee beans uniform and not up to the best standard.

By making this machine, he can overcome this shortcoming, semi-manual and semi-automatic, so that coffee beans of different sizes are heated evenly in the coffee machine, and he can control the baking time according to the density, structure and moisture of various coffee beans. and his machine doesn't have a timer, so what's the judgment? That is to judge the raw and ripe degree of coffee beans by the direction of the smoke produced during baking and the taste of coffee beans, coupled with semi-manual tumbling, so that each coffee is heated evenly and authentic, so that coffee beans with scorched and sour taste will not appear. Only in this way can we make a cup of coffee that is really not sour, bitter or astringent. If I hadn't studied it very deeply and carefully, I don't think I would have studied how to judge the maturity of coffee beans by smoke.

In addition to introducing his coffee history to us, the boss also introduced me professionally about the characteristics of coffee. He said that a kind of good coffee would not have a "bitter" taste at all. In fact, this statement is wrong because coffee beans are unevenly heated or overheated during roasting, resulting in some coffee beans becoming coke. Strictly speaking, it is a defective product of baking failure and should not be used. Therefore, the boss's coffee is also under the sign of "sound and mellow", which not only makes the coffee popular, but also allows the people who taste the coffee to find the best.

He also taught me how to taste the real taste of coffee. When coffee is hot, any variety of coffee is the same. There is no difference in taste at all. Only when you cool the coffee naturally, then taste it. That feeling is very obvious. I haven't tried it. I must try it next time.

This time I ordered a cup of mocha, the taste is very good, very mellow, drink two cups at a time, do not feel any bitterness or other miscellaneous taste. The happiest thing this time is to be able to drink the boss's special "smoothie coffee", which seems to have never been seen in other coffee shops, and the taste is really good.