Coffee Culture and Cafe Worker Evaluation of Coffee

Coffee Culture and Cafe Worker Reviews Coffee

coffee culture

Coffee culture to me means: atmosphere matching environment, standard coffee, appropriate mood. I like the concept of a third space proposed by a coffee shop. Coffee shop should be a place that is different from home and work environment, a buffer zone in life, where people can relax and adjust their whole body, whether it is daze, work or gossip with friends, they can enjoy themselves. I love French coffee culture, Parisians know what they want and find the right coffee.

On the contrary, I don't really think coffee has anything to do with petty bourgeoisie. Hainan Island of our country has been a coffee bean producing area since ancient times. I have heard friends in Hainan say that when they were children, they took enamel cups to the market to make a cup of coffee and went home to drink it. Coffee is a necessity for local residents like soy milk. Such a grass-roots picture, can you say it is petty bourgeoisie? I think people think of it as petty bourgeoisie.

Guangzhou coffee culture, I want to call it instant coffee, most people say "coffee", in fact, coffee drinks. I'm not saying coffee drinks are bad, lattes are my favorite kind of drink, but consumers often just drink a cup of coffee without understanding, and put more energy into discussing the environment and self-appreciation posture. The technical standard of a perfect cup of coffee, like red wine, has a professional evaluation system, which can be evaluated by objective standards from the perspective of vision, smell and taste, and can also appreciate the richness and perfection of coffee from a personal perspective. For example, a cup of the most basic espresso, whether the foam you see is compact and delicate in texture, smells fine and rich in flavor, whether there is a plump, smooth and round feeling after entry, whether the sweet and sour taste is harmonious and balanced... even to the positive smell felt in the subsequent throat and nasal cavity.

Cafe Worker Reviews Coffee

clean

Clean when it's light, even cleaner when it's strong.

It's like a room. It's easy to clean when it's empty, but it has to be clean when it's full.

Spindle flavor

is to represent the characteristics of this region.

Clean is the foundation, a cup of dirty coffee represents a flaw

Clean coffee can easily turn tasteless, so be sure to have a spindle flavor

The main flavor is hot to cold, any cooking method, any baking degree.

No shallow baking, no deep baking, no shallow baking, no deep baking, no cooking method is the same.

position

There must be a location if there is a smell. If you say there is a smell of wild ginger flower, please mark the location of this smell.

If you can't, then the taste may just be a literal description of the cup test report, imagined by you

action path

Taste doesn't stay in one place, it moves.

If fixed in a certain position, coffee machine: http://www.kafeiji001.com/This taste is dead

If it's the same smell from beginning to end, it doesn't change, it's dead.

Good coffee is alive], leaving footprints in every sensory location

level

Layer is hierarchical arrangement, secondary is orderly; hierarchy is orderly arrangement

The layers include at least 8 categories: light and shade, light and heavy, strong and weak, thick and thin, wide and narrow, rigid and soft, and thin

richness and complexity

Abundance-plenty of beauty, plenty of wealth-plenty and good taste

Complexity-complex is heavy, miscellaneous is chaotic-similar and chaotic taste

Good taste is called rich, mixed taste is called complex

texture

Texture refers to temperament, personality, texture, touch, etc.

Use cloth to compare: damask, Luo, silk, satin, silk, velvet, cotton, hemp, open silk rice dragon, wool, acrylic silk, polyester fiber

Different materials have different textures and personalities, which are also distinguished from advanced, ordinary, gorgeous, concise, elegant, rough and so on.