Coffee rewards practice and discipline. It makes people value it more in a non-economic way. The idea of craft, and perfection, doing it over and over again, till it's perfect, is so good for coffee. 看完之后中午认真地跟纪录片里的日本大师的手法做了一次手冲感觉确实要比之前嘎嘎直接冲的好喝一点毕竟控制水流胳膊都控制酸了不好喝是不行的
请咖农品尝Espresso的镜头看得五位杂陈咖啡产业和直接贸易的联结总有人精耕细作有人精益求精也总有人只求温饱片尾的结语和背景音一样摇滚“The group I see now have pushed the envelop much further and continue to do so .And even if one generation sort of reaches its groove,there is another set coming right behind of it ,pushing the envelop still further.And that’s a really exciting road”.