A cup of coffee with heart water-distilled black coffee

Hilda

He has soaked in the wine industry for many years and is now involved in the coffee industry. Most of the coffee belongs to the day, and most of the wine belongs to the night, both are good, and the taste buds are explored day and night.

Recommend a cup of heart water coffee: distilled black coffee (8oz)

Recommended cafe: Sevva of Prince's Building in Hong Kong, where the balcony can be seen from Victoria Harbour. Central is the busiest business district in Hong Kong, and people are in a hurry. Sitting on the terrace in the afternoon and watching the passers-by have a cup of coffee, there will be a feeling of stealing leisure from the busy, feeling very relaxed.

For Hilda to build an ideal cafe in mind, she said, it must face the sea, spring blossoms, and the cafe should have a courtyard with a lot of plants in it. When drinking coffee, you can bask in the sun and blow the sea breeze.

The coffee shop she hadn't met was actually deja vu, a bit like the small seaside bar she saw for the first time in the Atlantic Ocean on a wine trip in Europe. She remembers going to the New Pope Castle in the Rhone Valley, full of Portuguese gardens and wineries, and the only towering place was the remnant wall of the Protestant Pope's castle. There are barren places around here, and only people who have feelings for wine will make a pilgrimage here, but there is a comfortable small cafe just around the corner. In Europe, cafes are so ubiquitous that you will find a corner to rest.

When she joined the coffee industry from the wine industry, she was constantly amazed at the magical similarities between the two. "tasting is very similar, both pay attention to fragrance and body, but also pay attention to the aftertaste; both are functional drinks, pay attention to food and beverage collocation, but also pay attention to the enjoyment of life." Perhaps based on her previous knowledge of wine, she felt that she would get twice the result with half the effort when learning coffee. A sommelier must know how to drink, and so does a waiter in a coffee shop. A good coffee shop needs to pick not only the right beans but also the right clerk-he must have some knowledge of coffee. "I tried to complain to the clerk about a bad cup of coffee in a coffee shop. I thought there was something wrong with the beans, but the clerk insisted that it tasted like this, which was bad." Moreover, people who know wine must know cups, and so does coffee.

Because of her work, she has come into contact with more than a dozen coffee-producing areas this year, and Kopi Luwak alone has tried four. Although they are all Kopi Luwak, different grades and craftsmanship make her feel very different. "one or two of them are really delicious and delicious, and the longer contact between water and powder makes the taste softer."

Most wine drinkers like to drink black coffee, perhaps most of them are afraid of sweetness. Hilda believes that the acceptance of black coffee is a bit like a threshold for playing coffee. "the most important thing is not to prejudge, thinking that black coffee will be bitter. As soon as you sit down, drink Cappuccino and Latte, then add sugar and milk." After knowing how to taste brew coffee (espresso), the world of coffee will begin to become broad. So, what kind of coffee beans do beginners usually like? Hilda thought like a wine guide, "do you like the sour taste of coffee?" Coffee beans in Africa are more acidic, but they are full of flowers and fruits. Coffee beans in Central and South America are generally less acidic and more bitter, so people who like cocoa can give it a try. "