When you have a cup of coffee, you're starting hot, and that's really just the aromatics.
A great light roasted coffee is very mild at that point, almost watery in many cases.
Let it cool, take time.
As the coffee starts to cool, your taste buds start to taste more and more.
You start to be able to smell the flavors more.
And as that temperature goes down from the brewing temperature, which is like 200+, down to 185, still piping hot, now down to 135.
Now you start to really taste a lot more going on in the coffee.
If the coffee has been processed really right and if it's the right coffee, you start to realize there are these transparent layers.
And you pick up on one layer, and you pick up on another, then you pick up on another, and they start to add to each other, a little bit symphonically.
晚上看《独立书店生存报告》很喜欢,看了四家书店写的文章,基本上都提到了疫情期间的不容易,还有线上电商的冲击。看着看着,所有书店都在转型,书店只是一个载体,基本上都在经营其他类目,咖啡、餐饮、沙龙、网红打卡等。在我看来已经不太算书店了吧,可能我比较有精神洁癖。拿来和「诚与真书店」对比一下,真的是差别太大了。虽然觉得老王有点严肃,有点凶的感觉。但他是真的一直拥有着开书店的初心,一门心思在书上,而不是开一个有书的餐馆,有书的咖啡店……「诚与真书店」的那个店员我是真喜欢,每次拿书,推荐书都能说出这本书的风格还有作者的一些故事。让我有种看到《完美的日子》里面书店老板的既视感。每次主角买书付款的时候,书店老板都能评价一下这本书的内容和作者。这种感觉太棒了!