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At this year's SCAA Annual Coffee Symposium of the American boutique Coffee Association, we discussed a total of three core issues: first, how ordinary consumers view their coffee experience; second, how they use their existing knowledge to evaluate coffee; and third, whether professional coffee consumption places will affect the coffee experience of ordinary consumers. The discussion at the meeting was particularly lively. Perhaps the most unforgettable is the slide shown by Helen Helene Hopfer. The slide shows a statistical chart of the average consumer's taste preference for red wine, which clearly shows that although the taste preference of professionals is extremely constant, but the average consumer's taste preference for red wine has always been erratic. Is it the same with coffee? Should we tailor the special coffee that belongs to consumers according to their taste preferences, so as to create more value?

But we should know that consumers' taste preferences are made up of many factors. They have different criteria for coffee made at home and coffee in cafes. This means that as baristas, we must constantly communicate with consumers. From now on, let's cherish the voice of consumers and create the most special coffee experience for them.