How to Make a Good Coffee Coffee Shop Mix Selected Coffee Beans

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

In terms of the process of coffee making, there are indeed many steps that can be omitted on the surface. But I insist on doing all the steps, including some that seem ceremonial. Doing this is not a performance to increase the visual appreciation of the guests, the key is that it can lead the barista into a special state, which is actually similar to the Japanese tea ceremony and the kendo I practice.

It is absolutely true that the heart of a barista can influence the quality of a cup of coffee. The quality of a cup of coffee is not only temperature, pressure, water, extraction rate, curve and other factors can be easily controlled, baristas must integrate the perception of "present" on this basis, through subtle changes to express "between the cup" to convey to the guest's inner touch. It's like playing the piano, first of all, you have to be accurate, but that's not enough. You have to incorporate your view of the world, your perception of the current audience, and the current mood between you into the tune. finally, it conveys the unique charm through your fingertips.

In addition, I always think that the best coffee should be the coffee that guests feel most comfortable to drink. In my opinion, "human standard" is more important than "technical standard". This should be a kind of "tailor-made", changing methods according to the unique mood and state of the guests, of course, it will also have certain guidance to the guests, but will certainly complete the "happiness between cups" that only belongs to the present on the basis of respecting their different preferences, which is the idea and direction that I always adhere to.