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Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee can be regarded as a selection of coffee beans because of its hard texture, rich taste and excellent flavor.

The study included four experiments:

Experiment 1: flower drawing Art and Cognitive value

The first experiment was conducted in the form of an online questionnaire. Respondents were asked to judge the taste, taste and price of coffee based on two cappuccino pictures in the questionnaire. Combined with past research results, the researchers found that the cognitive value of more beautiful and better-made cappuccino coffee was 11% higher than that of ordinary-looking, rough-made cappuccino coffee. The results show that consumers are more willing to pay higher prices for beautiful lace coffee than ordinary-looking coffee.

Experiment 2: customer's perceived texture, preference for coffee and price expectation

The second experiment was conducted at the Colonna and Smalls Cafe in Bath, England. The interviewees were divided into two groups, one group was given Lafayette coffee, the other group received regular milk-based coffee. Before tasting the coffee, the respondents were asked to answer the following according to their visual judgment

Question: 1. What's the texture of the coffee? two。 Do you like this cup of coffee? 3. How much do you estimate the price of coffee? There was no significant difference in answers to the first two questions between the two groups. However, on the third issue, there was a big difference between the two groups. The estimated price of the group that got the caffeine was 13% higher than that of the group that got the regular coffee.

The results show that although Lahua coffee does not significantly improve customers' preference for coffee, it does raise its price expectations in consumers' minds.

Experiment 3: comparison between corner pattern and round pattern

In the third experiment, respondents were asked to look at two pictures carefully. One picture shows a cappuccino with an angular pattern, and the other shows a cappuccino with a round pattern. Since then, respondents were asked to judge the price of coffee based on observations. Texture, aroma, quality, bitterness, sweetness and their preference for coffee.

The results of the experiment are quite surprising. Although most respondents thought that coffee with edges and corners would be more bitter as expected, they also thought that the quality of this cup of coffee should be higher than that of coffee with round patterns. In addition, most people have a higher preference for coffee with angular patterns. The results show that consumers prefer milk-based coffee with edges and corners to cappuccinos with round patterns. This is a far cry from many previous perceptual studies (many experts say edges and corners can be threatening).

The researchers believe that while angular patterns do pose a threat visually, they are more associated with the word "delicious" from a taste point of view (for example, many coffee chains such as Costa draw stars when making cappuccinos). There is also a possibility that the area of the angular pattern is larger and makes people feel more delicious.

Experiment 4: comparison of angular pattern and round pattern (taste)

As a follow-up to experiment 3, the researchers decided to ask respondents to taste the coffee they had just seen in the picture. A total of 30 people took part in the experiment. Half tasted cappuccino with edges and corners, while the other half tasted cappuccino with round pattern. After tasting, respondents were asked to rate the coffee on a scale of 0 to 100.

After tasting, the judgment given was completely opposite to that of experiment 3. Most people think that coffee with a round pattern tastes better and the price should be higher.

Conclusion in the conclusion of the article, the author thinks that the beautiful appearance of Lahua coffee can indeed affect consumers' judgment on the quality and value of coffee, and even their personal senses (such as the bitterness and sweetness of coffee).

In view of the above results, the author suggests that coffee shop operators and baristas should comprehensively judge whether they should provide customers with pull coffee and carefully choose the types of patterns. Of course, the study is only a small step for scientists in the field of coffee perception. The author believes that with the gradual deepening of the research, the whole boutique coffee industry and major international flower drawing competitions will make great progress, and the coffee experience of ordinary consumers will be greatly improved.