Coffee quality is more important than pulling flowers

Of course, pull flowers as an art form, not half a cent is not useless, the premise is that at least the coffee should be good, and then on this basis to improve the quality of pull flowers. Or, based on the concept of boutique coffee that goes back to basics and fades from being too gorgeous, it only takes a simple heart shape to perfectly interpret the essence of espresso, give guests a heart, and hide merit and fame.

Therefore, we can understand that the pull of coffee is very important, but it cannot be an important criterion for judging the quality of coffee. Unfortunately, most people pay more attention to the fancy flower-drawing skills and put the real quality of coffee behind. This is the question that every one of us who makes or even drinks coffee should think about: which is more important?

To be honest, no matter how good a cup of coffee is, if the taste is defective, I will never give this cup of coffee a high score. Up to now, it is very difficult for me to understand why there are still so many flower-pulling competitions these days, so Dora pours coffee after taking a picture. On the contrary, whether in foreign countries or in China, the number of competitions that really care about the taste of coffee is not as many as that of pure flower-pulling competitions.

Coffee is for drinking, not for watching. Whether you are a believer in fine coffee or not, this is always the same. If you need some good material to take pictures or selfies, I'm sure there must be something more beautiful than pulling flowers in the background. There are too many people spend several years to hone their flower-drawing skills, and finally become a generation of gods, a casual shake of the wrist is a cup of good food. If it were me, I would spend years honing the taste of Espresso or brewed coffee, hone my roasting skills, and hone my knowledge of coffee chemistry and physics. I believe we all understand the difference. What's more, in order to pull out the high-quality pattern, we are willing to adjust the production standard of Espresso to adapt to the quality of the flower, but when it is imported, it is "bitter and astringent!", which violates the basic principle of coffee as a beverage.

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