It takes ten hours to make a cup of coffee

Coffee is not only refreshing, but also the rich aroma in the air. It is the best companion for music, books and slow life. As an art lover, have you long abandoned instant coffee and advanced to drinking freshly brewed fancy coffee with milk and sugar? But today, the minority who know best about coffee has pushed fancy coffee drinkers a few blocks away and is drinking black coffee without sugar or milk. "SAVEAS" coffee shop is a shop that black coffee lovers like to go to, where black coffee is made from beans from a single region, referred to as "single coffee". Boss Li Sitao, his habit of drinking coffee was formed when students learned design. After drinking for a long time, he became more and more picky about coffee. Later, he simply learned from his teacher. After graduation, he opened this very professional coffee shop. He was specially responsible for the roasting of raw beans with the highest technical content.

A tall glass installation inside the store stands out. It turned out that this was an ice coffee pot. The top pot was filled with ice cubes. Ice cubes needed to be added every two hours. After the ice melted, ice water slowly dripped down to moisten the Indian gold mantinin coffee powder contained in the middle pot. After about an hour, the coffee powder was completely soaked, and the juice dripped into the spiral tube at the lowest level. This iced coffee takes 10 hours to make, and its taste is not sour or astringent, and it has a unique flavor. "How much coffee do you love 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 let the guests observe their differences in appearance and color. Two of the plates are Rwanda, one is a one-time roast and the other is a two-time roast. Although there are only two sentences, the amount of information is very large: coffee beans are named after the place of origin, so they are called Rwanda beans, which are produced in Rwanda; the roasting degree is shallow and sour, deep and bitter, and the second roasting can remove the acid and bitterness..."This Rwanda is a little more astringent, and there are citrus aromas and acids." " This Yerga Sherfie has unique lemon, floral and honey sweet aromas, as well as soft fruit acids. It tastes fresh and bright." Li Sitao took everyone to sip and explain the different flavors of each style. Some of the guests nodded their heads in understanding, some smacked their mouths and tried their best to understand.