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September 06, 2019
If you are like me, not trying black coffee because you've given the impression it's bitter which you would cover with sugar and milk.If you are like me, having a cup of coffee as a refreshing drink every day, but always go with Latte, Mocha, Cappuccino.
Then you maybe haven't met the good coffee.
The simple signboard of this coffee shop is too simple to catch your eyes, but once you walk into the store, you will have a new understanding of the coffee world.
Because a cup of good coffee is not only drinking it but tasting it.
While Jason focused on brewing a cup of siphon coffee, I asked: "There're many ways to brew coffee, why do you choose siphon coffee?"
Jason replied with a big smile, "It's because while I was working in a coffee shop in high school, siphon coffee is what I learned. In that era, siphon coffee was the mainstream. Coffee machines were mainly popular in Europe and the United States. Espresso coffee was not popular until around 1990 in Taiwan. For espresso coffee, the price of a machine and a cup of coffee was very high. Not only the automatic and standardized coffee was like a uniform, but it couldn't show the unique flavor of each coffee bean. Only siphonic coffee can be used to extract the sweetness and smoothness of coffee beans by the technique of a barista. I have been playing siphon coffee for more than 30 years, it could be difficult to brew, however, when you can grasp the essence, you could perfectly present the characteristics of coffee."
I lifted the cup of siphon coffee Jason's freshly brewed. About to drink, Jason said, "Wait, do you smell the aroma of coffee first, is it floral? Is it fruity? Or nutty?
" I put my nose close to the cup of Java coffee in my hand and they're full of surprises. "There is really a floral and fruity aroma!" Whether it's the scent of Blue Mountains, Mandheling, or the extremely expensive civet coffee, the coffee shop is filled with the aroma of coffee.It can't be ignored by the coffee expert with such small act like gently shaking the cup before drinking coffee in order to slowly bring out the aroma.
Suddenly I thought that my Japanese friend also loved coffee very much. At that time, he also told me that he liked coffee beans with flowers and fruits. I didn't understand it at that time.
Jason得心應手的搖著裝有八分滿咖啡的精緻咖啡杯，我亦步亦趨的學著，同時心想著: 「咖啡要趁熱喝呀，冷掉可能不好喝了。」Jason 似乎看出了我急於想把咖啡喝入口，突然說：「剛煮好的咖啡約有80多度，不適合直接入口，適合聞香，而且冷掉的咖啡風味會比熱的咖啡更好。」
I looked at the coffee from Ethiopian, wondering why my concept is so out-of-date. After the coffee temperature dropped slightly, Jason picked up the coffee on his hand and took a small sip. He said, "Like wine or tea tasting, after drinking the coffee, grin for a few seconds, then remember to suck in a small breath, close your lips, eyes, and then slowly exhale with your nose. Do you feel the aroma full of your nose and throat?" I tried, but I confused the steps and exhaled my mouth. I tried again and watched Jason exclaimed: "Oh my god! It's really fragrant! It feels different! The coffee is full of my nose!" After 20 to 30 minutes of coffee, the coffee still wandered in the nose, like I'm immersed in the coffee. Even after a few hours, it still felt like I just drank a cup of coffee!
I looked at the coffee from Ethiopian, wondering why my concept is so out-of-date. After the coffee temperature dropped slightly, Jason picked up the coffee on his hand and took a small sip. He said,
"Like wine or tea tasting, after drinking the coffee, grin for a few seconds, then remember to suck in a small breath, close your lips, eyes, and then slowly exhale with your nose. Do you feel the aroma full of your nose and throat?"
I tried, but I confused the steps and exhaled my mouth. I tried again and watched Jason exclaimed: "Oh my god! It's really fragrant! It feels different! The coffee is full of my nose!" After 20 to 30 minutes of coffee, the coffee still wandered in the nose, like I'm immersed in the coffee. Even after a few hours, it still felt like I just drank a cup of coffee!
I always said no to black coffee. However, it occurred to me that the coffee I drank is not bitter at all. Instead, it was sweet. I asked Jason, "Do you have sugar in this cup of coffee?"
Jason is full of smile, "Nothing at all! This is pure black coffee! The coffee itself has a sour taste of fruit. Adding sugar will destroy the flavor. In different eras, early coffee does make people feel that whatever the brewing method is, black coffee has a kind of bitterness. But as time goes by, now we are paying attention to high-quality coffee. The characteristics of well-made coffee are like wine, different origins, varieties, manor, and baker's technology will result in a different flavor. Same as tea, wine tasting, black coffee also has different personalities. And the taste from when the start of drinking to the end, a different process could have a different feeling."
I'm amazed by the cup of coffee in my hand, which I expected should be bitter and sour.
There're several layers of manual screening from raw beans to baked beans. Some bad coffee beans can be identified from is color, but some are well-hidden, you can only see the difference from the color after they enter the baking stage. The fine baked coffee beans are evenly distributed dark brown. Finally, coffee beans are sent into the grinder and grind out the appropriate size. This layer after layer of the process made the cup of coffee in front of me.
This cup of coffee magically erased my established impression of black coffee. But then I realized this is not magic, it's Jason's effort on researching coffee for more than 20 years!
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