"Coffee does not drink much, just four or five cups a day." "Coffee blood" originated from South Korea and is also our daily portrayal."Coffee" also has the meaning of will and inspiration, describing a tricky PPT, "even if there is a cup of coffee next to it"!Even with the rescue of fatigue, the coffee shop is a popular theme route for City Walk.There are a variety of coffee buffets such as hanging ear, capsule, frozen -dried, and home coffee machines.After three waves of rapid solubility, global chain, and own roasting, coffee can be called global human hobbies, and at the same time, it derives coffee material culture and spiritual culture. It is also a hint of life attitude.
Of course, some people completely rejected coffee because "coffee is too bitter."Even the Dafang Shengci, who has operated the coffee shop (Japan’s former Dafang coffee shop in Japan) for more than forty years, asked: "Coffee drinks, is human beings really delicious?"
"Coffee in the Cup: A Hobbish Popularity", [Germany] Martin Krieger, translated by Tang Boda, December 2022, Social Science Literature Publishing House.
German professor Martin Kelig compiled the notes of the early European travelers describing coffee. Most Europeans who had tasted coffee for the first time thought it was difficult to swallow.It’s quite bitter and terrible "; the Frenchman Baltaku de Moncuni in Cairo in the 17th century, seeing everyone was drinking a" beverage that was more darkened than the muddy ash ".But they still record in detail. On the one hand, they attach importance to its magical effects: some travel authors agreed that coffee can "dispel sorrow"; George Manarin believes that although it is not fragrant, it is "very healthy" in general; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy; Italy;The Minister Jenfrandisco Mosinini did not understand the Ottoman Empire in the 1580s. People "drink a kind of boiled black liquid as much as possible … from a seed called coffee."It is sober"; the scholar Ramshi recommends grinding coffee mixed honey to use it to vomit (Martin Klig imagine this taste is very vomiting).
On the other hand, because European travelers came into contact with coffee from the Arabic region, they were shocked by the locals as "recreational" drinking "boiling black liquids".So, how is coffee popular in the local area?As far as the former Oriental region is concerned, coffee was the stimulator in religious rituals at the beginning.In the 15th century, the Sophie walker of Yemen (Martin believes the birthplace) must be repaired at night as part of the practice. They drink coffee collectively, and the instructor uses small scoops to pour in order in order.EssenceAs for the areas outside Yemen, Martin Kelig explained that the Ottoman elite class was familiar with and enjoyed coffee. With the expansion of the Ottoman Empire, coffee also spread from Egypt to Cairo to the northeast.From a European perspective, he inspected how coffee inspired people’s popularity from a variety of perspectives such as regional, time bureau, trade, culture.I have to admit that the role of coffee refreshing first.Even in the coffee revolution in the 20th century, Sudu coffee was used as a distribution of the United States, World War I, and World War II in the United States, and it was developed rapidly.Otherwise, the federal army in the northern United States can only provide soldiers with coffee beans, and the battlefield is not an ideal place for baking, grinding and brewing.
However, although there is religion, war, and business behavior, coffee must also impress people’s taste buds in order to walk from the elite to the ordinary consumption layer, and from extreme context into daily life.In 1700, there were also French travelers describing Turkish coffee: "They removed the coffee pot from the fire, wrapped it with a wet cloth immediately, the coffee residue will sink to the bottom of the pot, the coffee fluid becomes clear, and the surface floats with a one.Lane velvet -like oil. Coffee is injected into the cup, and more steam is promoted. The fragrance is filled and it is intoxicating. "It must be mentioned that most women were unable to enter the cafe at that time, but they generally enjoy coffee at home.Cairo even had a promise to regularly supply beans for his wife. If it is overdue or the supply is insufficient, it can theoretically become a reason for divorce.
In order to describe the special taste of coffee, scientists have created the term "invading the taste".The taste of the first coffee is full of bitterness. From it, people cannot find the pleasure of childhood sweetness.But once regularly drinking, it will gradually adapt to the taste and become sensitive to it.The Dafang, who thinks about "coffee is delicious", believes that this is a bit like the feeling of people drink whiskey.People are always sweet, but they are pursuing complex tastes.Coffee is such a drink, and how to lure its aroma, retain its sweetness and sour taste, and what kind of gesture to present its bitterness is the significance of most baristas believed in their existence.
"The Way of Coffee", [Day] Dafang Shengci, [Day] Mori Mori Men, translated by Tong Yan, Xinxing Publishing House, January 2023.
"The bitterness of coffee always exists," Mori Mori, the manager of the coffee (former) store manager, recalled that his teacher (MOKA manager marking) often said, "The bitterness is elegant, with character." Sen Guang also commented on a lotThe initial bitter drink of Fang Coffee is monotonous, and gradually becomes complicated: "Coffee contains more and more memories." However, when it was Da Fang’s evaluation, he said that when the conversation was by Fu Zicheng, heThe coffee made by others does not commented except for the word "delicious", and keeps silent when it is not delicious.Mori also laughed.
The book that Dafang Shengci said, that is, "The Way of Coffee", was compiled according to his three talks with Mori Mori Senngzong from 2013 to 2014.During the conversation, both of them had opened a coffee shop for more than forty years, and they were deeply admired by their peers.From the place of origin to the production, from the barbalist’s technique to personal feelings, from the menu in the store to the interior design, the chat can not help but re -examine the cup of coffee in front of them.Near a lifetime, the next two talked about Shifang Coffee Shop has closed the shop. Three years after the conversation, Sen Guang died suddenly).The original name of the book "Coffee House", in addition to the coffee shop, also includes the significance of coffee staff from the source of coffee to downstream.The planner Kosaka Zhangzi hopes to show the world with a cup of coffee, and the staff will use the possibility of insisting and understanding the "most common essence of life".As she said, the two baristas have many coincidences about the understanding of coffee, but the differences in personality are difficult to hide.Every time they try their best to persevere politely, just like the bitterness of coffee and sweetness, people want to drink one by one.
Mori’s way of talking about coffee is quantified, and words are full of trust in theory and decision. He seems to be a coffee database.Dafang admires him "to deepen his thoughts with theory, so as to seek the truth in it. It will also verify the whole picture of the rule of control."His understanding of coffee is also closely related to Japanese food culture.
Affected by Japan’s "tea culture", Mori believes that coffee is the most intriguing.In order to make the flavor of coffee full, it is necessary to explore how to convert astringent flavors into sweet flavors.Washing raw beans is prepared for this.Before baking, he used water washing to treat raw beans, drawing on the temperature of Japanese "hot spring eggs", and soaked raw beans in water at 50 ° C.This temperature can remove the astringent taste and bad taste of coffee beans, but also retain some good odor through the fermentation process during the period.When drilling beans, most people will adjust the firepower, but Senguang fixed the firepower, adjusts the speed of the furnace, and creates a slow, undulating temperature change.He described the temperature control process of roasted beans with the S -shaped curve between the film sensitivity and the current.In the final analysis, the ballad of cooking rice in Japan "just started using a low fire, and the fire was on the way, and my mother -in -law came to put the fire evenly and steam it and opened it." It was one thing.At the time of extracting, Mori believes that the handbucking method of "using hands" has a deep relationship with the use of Japanese opponents.Take chopsticks in one hand while eating, holding a bowl in one hand; you also need two hands to make matcha.Therefore, two hands holding a filter cup and hand -punching pot, such hand -rail coffee is better.
As a believer in the flame velvet, Mori repeatedly emphasized that the use of French velvet instead of filter paper is "very different."French velvet hand rarely appears outside Japan, because it takes more time, and it also requires higher water temperature, flow rate, customary maturity, and degree of concentration.The spirit of the staff.Both Dafang and Senguang favors the flavors, which can retain the oil in the beans and fully release the aroma of coffee.Every time the hot water penetrates the filter cloth, it is a careful steaming extraction. It is the waiting time that makes them feel peaceful and precious, and finally get a cup of coffee essence.However, Mori is irreplaceable to see the flang. The most important reason is that the coffee powder is naturally stratified during the stuffy steaming process. Coffee is filtered by its own gravity.Therefore, Sen Guang even felt angry about those "professionals" who recommended filter paper to guests on the grounds of convenience.Dafang comforted him and said that the difference between the coffee made by filter paper and filter cloth, and I can’t drink it in the taste. "I don’t know where the taste and fragrance of the coffee comes from."
In contrast to Mori, Dafang "may not have any spirit of study". There is no interest in other methods on baking. The hand rushing does not adjust the water temperature, it is 70 ° C.Dafang coffee shop uses expressions instead of cup test.No matter who it is, drinking a bite of coffee will have an instinctual expression. He and the clerk observe each other’s expression when the other person drinks coffee, and gradually adjust the frowning taste to the smell of smile.But if you laugh too bright, the taste is too thin, and you need to make a rippling smile.His adjustment starts from subjectively to "get the taste that he feels good."Of course, he has a precise description of his own taste:
The flavor is strong and round.The focus of the taste is not below, and it rises up a little bit like constant gasification. The taste tastes at the moment of the entrance, and it is gone.
"We all want to make soft coffee." He said to Mori that all the processes were to more soothing and calmly express the bitterness and astringency of coffee.Sen Guang immediately shared his 50 ° C water temperature method, S curve method, etc., and then said, "Sorry, you conducted a wide range of research, but I said" We are doing the same thing "It feels like offending … "
Dafang also has his own persistence, using a hand -shaking bean machine with a capacity of only 1kg -he may be the owner of coffee for the most reason.Many shops that initially shaken the bean machine with their hands have been replaced with electric bean machines."Why do you shake your hand?" When he was asked by Mori, he often had to repeat the problem first. "I have to turn around for five hours, and I think it’s endless …Time is too sleepy. But I have never thought of stopping … Maybe coffee beans are roasted (closed eyes, and both hands are slowly rotating at the same time) … right? "Dafang seemed to be serious about the reason for the first time,Persuasion of beans that are "sleepy" are also a kind of aspect of their true state.Strangely, once the packaged coffee beans are connected with such a specific picture, it makes people deeply feel the humanity contained in this 1kg of beans.Dafang claims to be "another ambiguous barista that cannot be explained clearly, and it is the" clumsy "of Kumani Shouyi, who practiced Mori, who praised Mori.
"Cafe is slower than other rivers", Kuso, Boji Sky Roll | Hunan Literature and Art Publishing House, October 2022.
Ordinary coffee habities may not be able to taste the level of barista techniques, but they can project the emotional of the barista.Back to the coffee as a plant, people can also connect with the producers of coffee beans.Coffee returns to the relationship between people, and the imagination of this expands its taste.
Cayote, a coffee shop in Kyoto, Japan, was born during the 2020 new crown epidemic.The inevitable choice.Menkawa Hiroshi has always been more interested in coffee beans as a material. He lived in a two -year volunteer life between the coffee manor of Salvador, a small country in China and the United States.It is far away.At the same time, he paid attention to the beans in the farm and gradually accumulated because there was no coffee buyer. He only opened a coffee bean store just to sell coffee beans that had nowhere to go.As a coffee shop owner who has a deep understanding of the status quo of the origin, Menchuan’s shop was quickly praised. The coffee bean store also expanded the diet space, and the guests gradually became more.
The coffee beans sold in the store are simply named after the producer’s name. Each small card of each bean is printed on the front of the conventional origin, variety, farm name and taste characteristics.The dialogue of coffee is accompanied by an illustration of the picture book writer based on the photo of the two.For example, a coffee bean named Jaime, named Pacamara, is a rookie comparable to Ri Xia.Jaime, the owner of this bean, studied both various cultivation methods but also drawing on various processing methods. He focused on coffee beans but never thought of a name for his manor.When he first participated in the local coffee and bean bean rating, he was asked about the name of the farm, and blurted out: "What name does his own farm want?" Since then, his farm is called Jaime Farm.Mennon provides the relationship between coffee beans and people as the basic information of coffee beans and provides guests.
The deep connection with the origin of the place of origin has adhered to the "barista secondary theory": the key coffee, the key is not that the technology of brewing is good, but the coffee beans itself is very good.It will be very delicious when dry and loyal to the original baking.Because "the coffee he drinks every day in the farm is not blessed by a barista, but the daily life of the farm family, but it is also the most delicious coffee he has drank."