Coffee professionals have been coffee professionals all their lives. 101-year-old professional baristas.
Abstract: he is 101 years old and has made the best coffee in Japan! Many people have read an article about a Japanese old man who has been making coffee all his life. When I came to see an old man in the store, I couldn't restrain my inner excitement. I felt like seeing an idol! Grandpa doesn't make coffee anymore, just Ann.
He is 101 years old and has made the best coffee in Japan!
Many people have read an article.
It's about a Japanese old man who has been making coffee all his life.
be attracted to a place by its reputation as a scenic spot,
Saw an old man in the shop.
I can't restrain the excitement in my heart.
It feels like meeting an idol!
Grandpa doesn't make coffee anymore.
Just sit quietly in the corner tidying up and in a daze.
It was his nephew who made coffee for his guests.
And the only way of making coffee is still going on.
His persistence and love of coffee
The small shop hidden in the alley is always full of people.
In this pristine cafe
There is a secret that brewing coffee has been consistent for 80 years, but it has been fresh for a long time.
The history of coffee in China is not long.
I can't see such an old man.
But decades later,
The old man who has been making coffee all his life in China.
Isn't it you and me?
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Terms such as one explosion and two explosions in coffee deep roasting and shallow roasting
Abstract: deep roasting and shallow roasting are simple. Coffee beans are called deep roasting after entering the second explosion, and before the first explosion is dense to the second explosion, it is called light roasting to medium-deep roasting, and the color is closer to black with the deeper the roasting. Deep roasting and shallow roasting simply speaking, coffee beans will be called deep roasting after entering the second explosion, and will be called light roasting to medium-deep roasting before the first explosion to the second explosion, and the color will also follow.
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Does coffee flower pull affect the quality of coffee? Will flower pulling affect the flavor of coffee?
Abstract: I have no objection to pulling flowers, and even I am a nymphomaniac myself. The main purpose of questioning them is to help people better understand the impact of pulling flowers on the taste of coffee through this critical exploration. Does flower drawing really affect the taste of coffee? I know the answer that belongs to me, and I hope you can find out the answer of your own. Pull flowers are in most cafes.
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