I have been to too many high-end tea shops with fresh and retro decoration, and the gimmick of coffee makes you order a cup and sit for an afternoon.

I can't say I know coffee, but I love coffee and spend a lot of money.

Tell me about the characteristics of your favorite cafe:)

At first glance, the bar is clean and tidy. There are several rags on the coffee machine, only one colorless rag can be seen, indicating that the steam nozzle and the rag at the bar are mixed. There is a dark rag on the coffee machine of the barista with a little moral integrity. He will put a plate on the bar and put two light-colored towels to wipe the syrup accidentally squeezed out of the steam nozzle and cup. In other words, a professional coffee bar must have at least three rags. Shops that can't even do basic hygiene well don't need to expect to talk about any products.

Seeing the bar tidy and hearing the sound of the bean grinder will make you happy to order a cup of coffee. Look at the milk that the barista took out of the refrigerator. A good cup of milk coffee (cappuccino, latte, mocha) should use at least not less than the fresh milk of modern pasture. Pay attention to fresh milk In addition to concentrated production, milk can determine the quality of a cup of milk coffee. In a store that uses normal temperature milk, perhaps the owner is unwilling to go to the supermarket to buy milk twice a week in order to save trouble.

Then listen to the sound of milking and make a nice glass of milk. Except for a short period of 15 to 20 seconds when the steam is turned off at the beginning, you will hear a sharp "hissing sound", and the sound will be stuffy at the end of the second half. The temperature of milk should be between 62℃ and 65℃, which is easy for beginners to overdo. If it exceeds a point, lactose will be over-decomposed, and milk coffee will be sour. A good cappuccino should be slightly hot. You can take a sip of milk foam (indicating that the milk is thick and the temperature is suitable) and the aftertaste is slightly sweet. As for what flowers to pull, it is the personal preference of the barista. Looking good and pulling flowers is a dazzling skill at best, that is to say, it can make milk bubbles. Instead of determining the quality of coffee. Because of the thickness of milk foam, the simpler the cappuccino, the better it tastes.

Look at the menu. For a single coffee shop, if the menu is a small blackboard, it can be modified and replaced regularly, which means that washing hands is probably not a gimmick, because the owner sets the menu according to the season, the variety and quantity of cooked beans. A bag of beans can't be sold for half a year.

You can look at the coffee machine. At least it's not too bad to use Lamozoco and Nova's semi-automatic coffee machine. However, coffee shops that use Kimberly-Clark, Eber and domestic Volkswagen machines are not necessarily bad. I know a little boy who came home from the seesaw and opened a small coffee shop. He doesn't have much money to open a big store, and the decoration is simple. He basically brushes money, hangs lights and sets some tables and chairs. Coffee machine is the most common treasure, but coffee is still much better than Starbucks.

For independent cafes, the boss's character and moral integrity (whether he really loves coffee and has the patience to understand customer needs) are the soul of a store.

1. The most common way to choose a coffee shop is to look at the types of individual coffees in the store. The quantity of a single cup of coffee can almost directly judge the level of this cafe. If a store not only has Italian style such as cappuccino latte, but also single products such as Yegassheffield, Kimmantinen, Nicaragua and Costa Rica, then this cafe is likely to belong to the category of producing fine coffee. If Yega Sheffield is also sun-dried and washed, and even treated with Vivienne nuts or honey, it can be sure that it is a boutique cafe. The products of this coffee shop are basically guaranteed. I can only say that it is guaranteed, because the beans should not be bad, and the actual production depends on the level of the barista. There are too many fakes except blue mountains and cat shit. 2. If you don't make a single product, or if the single product is only the most common variety such as Mantening, Brazil and Colombia, then you need to consider it from other angles. If guests have the ability to taste coffee, it is the most direct way to order an espresso directly. Personally, espresso can directly show the level of barista and the quality of beans in a shop. Order another hand wash, and the level of this store will be about 7788. 3. If the guest has no tasting ability, then there are some external details that can be used as a reference to evaluate the level of a coffee shop. The first and most direct thing is to look at the menu type as many people say. A coffee shop that sells coffee, spaghetti steak, muffins, milk tea juice and even Chinese fast food, mostly has no good coffee (there are exceptions, of course, but rarely). Because the energy and money they put into coffee are limited. Coffee shops generally don't offer so many other foods. There are some details. For example, look at the beans in their mill If the coffee beans are carbon black or extremely dark brown, the oil is smooth and bright (a common situation in Starbucks and McDonald's), and they may all be commercial beans with ultra-deep baking. The quality of beans in this shop will not be very high, and the products will not be very good. Look at the quality of milk foam. Order a cappuccino. If the milk bubbles are dense and fine, there is no big bubble that can be seen clearly by naked eyes, and after a period of time, the milk bubbles are not deformed and broken, and the taste of the milk bubbles is light and smooth, not too dry and choking, then the level of milk bubbles should be good. Finally, pulling flowers can also be used as a reference project. Although it is often said that baristas should not be obsessed with pulling flowers, or that the level of pulling flowers cannot determine the level of baristas, it is very difficult to pull flowers well, which shows that a barista has undergone a lot of practice. Please note that we are talking about painting flowers here, not carving them. Drawing flowers means that when the barista pours hot milk into the bottom of the coffee, he only pulls out the pattern by putting an animation tube, instead of using a spoon or carving needle to assist in modeling later.

In my opinion, the quality of a store mainly depends on the following aspects.

Looking at the decoration, high-end coffee shops are basically better. If the coffee shop you go to is not well decorated, it means that this coffee shop is not very good.

See service. Coffee shop is actually a restaurant, that is, a service industry. If the service attitude is good and the quality of waiters is high, it means that this coffee shop pays attention to the feelings of guests, which means that this coffee shop is better. If the service attitude is poor, this coffee shop is inferior.

Look at the menu first, look at the design of the menu. A tasteful menu design sometimes reveals the style of this coffee shop and also shows the good and bad of the coffee shop. Then it depends on whether the food is delicious, whether the dishes are exquisite and pay attention to hygiene. All these can show the quality of coffee shops.

First, in the shops with Ramazoco thickener, the coffee machines are generally good, and some coffee machines are even specially made according to the color tonality of the storefront (Ramazoco's machines are very beautiful, pay attention to the fact that the cups here are made by local ceramic shops, and many times the coffee cups will cooperate with local artisan).

2. Well-equipped coffee-making cafes are generally single beans (from a certain country, such as Ethiopia, Colombia, Brazil, etc. ), a set of high-quality hand-brewed utensils, stainless steel fine-mouthed pot (Hario brand in Japan), filter paper and electronic scales for coffee.

Third, a well-decorated/well-detailed coffee shop, big or small, must have some unique details, such as the tiles on the floor, the decoration of the wall behind the barista, and the seasonal flowers on the table (the flowers on each table may be different).

A city with cafes has a soul, and every cafe is also a landscape of the city. Therefore, it is the basic pursuit of every coffee shop to make the storefront a landscape of the city and attract every passing guest.