Japanese businessmen earlier invested in Jamaica's state-run coffee plantation when, in exchange, Japan enjoyed the right of first refusal to buy most of the Blue Mountain coffee. This is actually an investment, there is a market, there is demand, of course, you can make money.

Secondly, the Japanese also enjoy life more. Each café in Japan is unique, with the owner's own understanding of coffee, and in Tokyo or Kyoto, the basic condition of a good café is hand-brewed coffee.

Hand-brewed coffee is not a mechanized, standardized activity; rather, hand-brewed coffee is all about individuality, specificity, and style. Good shopkeepers are detail addicts, making a cup of coffee, but a Madame Curie refining radium frame, interest, and will even use the balance to weigh the coffee beans.

These little stores rarely use the cheap, propeller-type grinder, which cuts rather than grinds the beans.

The heat generated by the propeller blades lacks an efficient way to dissipate, heating the beans and releasing the aroma prematurely, and propeller grinders process coffee particles that are unevenly coarser and finer, with dull surfaces and even lumps that stick together.

▲Propeller grinders

Japanese coffee shops like to use drum-type electric grinders or even hand-cranked grinders, shaking them and stopping to scrutinize the condition of the beans.

▲Hand-cranked grinders

Japanese coffee whimsy

Japanese coffee varieties and styles are complex. Even a cappuccino looks different. Half a cup of whipped cream with cinnamon sprinkled on top is added to the coffee, so you have to probe deep with a spoon to find the coffee underneath, and sometimes a small bayonet stick is served instead of a spoon;

There are also sundaes where an ice cream ball is added to the coffee with iced milk, and the coffee is served in a deep-mouthed glass with a straw inserted.

There are also a number of original royal jelly coffees, pineapple coffees, coconut milk coffees, and pulled coffees ...... that are unheard of by most runners in Italian cafes.

When the Japanese added two-thirds milk to their coffee, chilled it in the refrigerator, then named it iced coffee and made it a hit in cafes all over Japan, the Europeans were simply furious and laughed.

It should be noted that in Europe, "drinking while it's hot" is a necessary virtue of coffee, even if it's hot in the middle of a hot summer day. But no matter how much the Europeans are upset, the Japanese will never stop researching and innovating on coffee. If the Japanese coffee mentioned above is just a vague blend, the following coffee is breathtaking. The following is a breathtaking example of Japanese coffee. For example, the most classic charcoal-roasted coffee, the Japanese have improved the traditional European coffee roasting method, coffee beans roasted with charcoal, darker color, boiled coffee taste is more bitter than ordinary coffee, but there is no astringency and acidity, a delicate taste will have a mellow breath.

In addition, there is "sleep water coffee", it is the caffeine graded and refined, containing very low caffeine, while retaining the original flavor, which will help you sleep;

Japan also has a shade of dry coffee specially made for women, and the shade of dry coffee and the general adoption of the hot-air dryer processing method is different, so it is very rare. It appears to be very rare, is just harvested down the Brazilian coffee beans, while the germ is still green, placed in a cool place for 60 to 70 days, so that the sugar in the pulp in the drying process completely seeped into the coffee beans, soft and mellow taste, like a gentle wan