A little advice for you to go to a coffee shop

1. Coffee worth tasting can experience the different flavor of coffee at different temperatures; other coffee, especially coffee with milk, should be drunk by heat or ice as soon as possible.

2. The original intention of cappuccino is the fusion of milk foam, milk and espresso. By tilting the angle and drinking directly from the cup, you can drink the three at the same time. If you drink with a small spoon, you can only drink milk foam.

3. After stirring, the spoon should be put back on the plate. If the spoon is in the cup, it will hit the mouth and nose, affecting drinking, and may also be touched with coffee.

4. The significance of individual coffee is to taste the flavor of coffee without auxiliary materials. A cup of boutique coffee is not easy to come by. Therefore, when drinking, it is best to try one or two mouthfuls of the original taste, if you really do not adapt, it is not too late to add sugar. If you add milk and sugar directly, you will never understand what you are drinking.

How to drink coffee is actually a kind of freedom, but how to drink it is scientific. Just like making good coffee is also fastidious, this is knowledge, not false. Posting such a post is not to make fun of or blame anyone. There is our selfishness in it, because kale is a coffee shop specializing in coffee, and we want to be decent baristas and spread the right things, even if we don't do well enough.

A barista once asked us: anyway, the cappuccino on the market is not very integrated, what is wrong with drinking with a spoon? I sincerely replied: "the guest is not wrong, the barista is wrong, but it is not right to drink with a spoon." Baristas can't break cans: guests don't understand, so they give up standards. Guests should also respect this skill. A cup of fused cappuccino is practiced thousands of times.

Both the barista and the baker of kale are in the process of learning and often miss. It is true that the cappuccino made by the new partner who has been on the job for a few months is not very integrated. However, we would like to tell our guests that the Mantenin baking is not good enough. We still want our guests to know what the right cappuccino is like. The more guests understand, the better.

It is only natural that we all like to hear praise and not to be criticized. But getting correct criticism and picky from the guests is always an unavoidable pressure and the most effective motivation.