Live communication with 2009 WBC champion Gwilym Davies

The 2009 WBC world champion Gwilym Davies7 walked into Zunkeford on March 5 to share the technology and share the photo with you. Espresso exchanges made Espresso to taste the furry blossom exchange cups. ~ Davies tulips in the production of left Gwilym Davies tulips, right my ~! Davies is a little unaccustomed to pulling the vat, tilted; my right

So that's how caffeine works in my head!

Meet the 12306 coffee version and see if you can go home! Professional knowledge of coffee

The Spring Festival transportation is coming, and after seeing the 12306 wonderful verification code, many netizens said: mom, I can't find my way home. If you encounter the 12306 coffee version, can you find your way home? Simple version of mom, my eye pain advanced version of mom, save my blind version of mom, I am not going home source: coffee taste

Coffee and tea the old days in coffee

The old time poem in the coffee says: there are no two mornings in a day, and time does not come again. About time, some people say she is beautiful, some say she is unsentimental, others say that she is in a hurry to respond. I remember that the college entrance examination year, day and night lost the line, from dawn to dusk, from the canteen to the classroom and then to the dormitory, crazy three o'clock line, mechanically revolving around the test paper. On the surface, it looks bitter and bitter.

Boutique coffee information Hidenori Izaki barista champion visit

Name: Hidenori Izaki title: 2014 World barista Competition WBC Champion occupation: Maruyama Cafe Chief barista official website: www.maruyamacoffee.com every year, thousands of baristas from all over the world gather together to compete for the highest honor in the world barista contest WBC crown

Hidenori Izaki 2014 World Barista Competition WBC Champion

Release time: 2014-12-28 18:17:39 browsing: 523 views to exchange name: Hidenori Izaki title: 2014 World barista Competition WBC Champion occupation: Maruyama Cafe Chief barista Cafe official website: www.maruyamacoffee.com every year, thousands of baristas from all over the world gather together to compete

Taiwanese writers who love to write in cafes

Originally, I had an appointment with Luo Yijun for an interview in the study. When I met him, he changed his mind temporarily and took me to a small cafe called Cozy on Qingtian Street. It was raining, but he could only sit outdoors under an umbrella. He also sat outdoors in the hot winter because he needed to smoke. The various cafes scattered in the alleys are Taipei's literary label. Reading, writing in cafes,

Open a coffee shop (4)

Open a coffee shop (4) next we are going to discuss one of the most common problems that are most frequently encountered but most easily overlooked. ── spirit! The sister of a friend of mine bought a coffee shop and enthusiastically asked him for two good friends to participate in the event. He often drank coffee at my friend's house and agreed that his coffee was of the right level. I just want him to enjoy it.

Indian coffee with salt

Like to drink coffee, but seldom drink black coffee, always with sugar, or sugar and milk. So that at midnight this winter, numb and mechanical nerves, taste organs, tongue can easily feel the sweet taste, probably I have forgotten what kind of feeling sweet used to be, so I have to hope that sugar is a good nerve-soothing condiment.

Beginners coffee pulling skills

Into the Europa coffee, I began to slowly learn to use the semi-automatic coffee machine to make espresso, at the same time, slowly began to learn to pull flowers.

The relationship between Coffee and Love

When I met an, he worked as a business boss in the cafe where my friends and I co-owned, mixing coffee and cocktails, and being Tira Misu, proficient in everything. As a young man of the right age, his skin is so white and delicate that I look at it and scratch my heart. Of course, this is pure jealousy. All the girls who come to the cafe like to chat with Ann. The mutual attraction between men and women is the greatest productivity of the service industry, those with beautiful

My opinion on the basic principles of Baristar Operation

In the coffee shop, the main role of baristar is to quickly make a delicious cup of coffee for guests. For professional espresso, one of the requirements for this cup of coffee is to taste good, and the other is to be quick. Apart from the technical factors, I think that baristar should first develop a good habit in operation and adhere to the following basic principles when making espresso.

How to run a good coffee shop

In fact, I've always wanted to write a little story about the operation of a coffee shop. Always in everyone's impression, I am a person who is more emotional than rational and thinks that I don't know much about management. Therefore, in opening a coffee shop, guests often put forward a variety of business ideas to me. I am very grateful to them, but sometimes I feel that my business thinking is completely different from theirs. I am not.

My opinion on the basic principles of Baristar Operation baristar Coffee

In the coffee shop, the main role of baristar is to quickly make a delicious cup of coffee for guests. For professional espresso, one of the requirements for this cup of coffee is to taste good, and another is to be quick. Apart from the technical factors, I think that baristar should first develop a good habit in operation, and adhere to the following when making espresso.

Acaia Scale intelligent hand scale coffee artifact coffee enthusiast my coffee tool

With the assistance of the connection between Acaia electronic scale and APP, the following functions can be realized: first, you can know and record the amount of water injection, water injection power and water injection curve immediately; second, you can set the cooking process at will, you can customize the naming cooking process, and multi-stage automatic countdown and alarm alarm; third, you can automatically calculate the ratio of powder to water; fourth, you can record.

Both coffee and tea can add color to life.

Go to see a client in the afternoon and pass a cup of coffee. Last night, several friends were chatting and drinking tea in the coffee shop. When they met the lady who bought radish on their way home, they bought a few jin of crispy and sweet white radish. I have become accustomed to drinking coffee because of my work. Because of my love of tea, tea has become an important part of my life. Guo Degang and Zhou Libo once argued about coffee and garlic, but it was only because of people.

Starbucks: my success is not coffee itself. don't underestimate technology.

Investing in technology, rather than just producing a few ads, is an important factor in Starbucks' ability to constantly cater to changing consumer behavior, says Howard Schultz, CEO of Starbucks. In fact, this passage actually reveals how Starbucks reversed this trend and turned mobile payments into an important source of profit during the economic downturn: at present, Starbucks (US) stores

The basic knowledge of coffee powder after extraction

I always like to brew my own coffee, but I always throw the residual coffee powder after brewing extraction into the garbage can. Recently, the economic situation is not good, Xiaoke is also trying to think whether coffee powder can also have some residual value for me to extract, after I try many ways, summed up the following major functions: 1. Remove odor function. This will boil the coffee powder in the sun drying, packed

Montmartre Cafe is full of artistic coffee culture

The name Montmartre was branded in my heart a long time ago. At that time, I just thought the name was very beautiful, and I seemed to know that the place was very romantic. I really deserved its reputation. After I went there, I fell in love with it immediately. The name Montmartre was branded in my heart a long time ago. At that time, I just thought the name was very beautiful, and I seemed to know that this place was very romantic, and it really lived up to its reputation.

Animator's Antique Cafe

It's not just a store, it's my baby, it's my blood, it's alive, I want to do whatever I want. He said this with a look of happiness on his face, and I wished I was in my seventies or seventies working on the front line of the bar. Now he gets up early, gets ready, opens the door, makes coffee, interacts with customers, handles business, closes the door,