Which tastes better, lace coffee or untufted coffee?

First of all, visually, I don't have to say much.

Second, from the sense of smell, the first time you smell coffee, because the milk foam is full of coffee, while the standard coffee will smell more important, if the milk is not used well enough, there may be the fishy smell of milk.

Third, in terms of taste, the first taste of Laohua coffee is coffee with milk and milk foam (or coffee bubble bar), while the first taste of ordinary coffee is basically milk and coffee taste. If he doesn't mix well enough (or SHOT doesn't do it well), then what you drink is basically milk. If you dig with a spoon, the first bite is just milk foam. Instead of drinking a cup of coffee like this. So if I could, I would order a cup of espresso and a cup of hot cow grandma, so I just need to pour the coffee into the milk.

First, from a technical point of view, pull-flower coffee requires a good espresso foundation and excellent milk foaming skills. The last barista who makes pull-flower coffee must have experienced countless cups of coffee to make such a pull. The average barista may not even be able to make a SHOT or even the milk foam is thick, in terms of technical proficiency. Maybe the barista of Lahua has more work experience.

Summing up the above four points, I think the coffee taste of pull flower is better than that of not pull flower!