Xinshi District, Tainan City｜那咖啡

Excellent home-roasted coffee beans, the boss's super hand-made coffee, mellow and delicious coffee, the coffee shop in the alley...don't push it~ (the roasted beans ordered by the customer...the handsome boss said that it will be a year later... )

Usually the boss works in Nanke and bakes beans after get off work So only weekends are left to open on Saturdays or Sundays (You can check Facebook for announcements Or call to inquire and make a reservation) pour over coffee Internal use 150$/cup Takeaway 100$/cup In-store coffee occasionally dessert I am so happy that Xinshi has such a high-quality pour over coffee shop😍 The store environment is very comfortable no time limit There are many plants There are many types of key coffee Those who like specialty coffee are really blessed Dou Dan is dazzled 😍 (New bean orders will be posted on Facebook) The boss, Brother Run, is very kind and talkative He has a lot of research on coffee and also bakes his own beans Banniang Nana also provides manicure services That coffee mainly sells coffee beans You can call ahead to order beans Two days later, go to the store to pick up or send In response to the epidemic, fewer stores are opened I recommend you if you have the chance Go to the store to drink the beans brewed by Brother Run himself Experience the wonderful feeling of different coffees👍👍👍

The girl stared intently at the siphon pot to make coffee. The fire source controlled the water temperature and the time. For a moment, the air time seemed to freeze until the coffee returned to the beaker and the boy exhaled. The girl smiled and asked the boy to taste it. He didn't understand coffee but fell in love with coffee by accident. Maybe it was the aroma of coffee that fascinated him, maybe it was the aftertaste after the slightly sour taste, or maybe it was the girl's focused expression at that moment. Accidentally clicked on the famous "#新市早晚报", the eye-catching recruitment course. I like to always want to know more, so I immediately +1, maybe it’s because I haven’t attended class for too long, staring at the teacher unfamiliarly, my head remembers very little, but I really benefited a lot. From tool differences to water quality and temperature control, precise ratio and time calculation, and finally keep practicing to find your own coffee path, it sounds the same as my design... right? After the lecture, the actual operation started. From folding the filter paper to the aroma of coffee after grinding the beans, I was a little nervous and forgot to moisten the filter paper in the middle. I put the filter into the water at 89 degrees and then stopped for a while in the middle to start swirling out. Then return to the center origin from the outside to the inside, the cooking process needs to be controlled within two minutes, yes! Two minutes later, my first cup of pour-over coffee was given to the teacher. When I was just in class, the teacher asked "Why do you want to come to learn?" The first thought that flashed was "I want to know more about it because I often drink coffee" or "For the dream promised with my friends", until the teacher said "I still want to Who is it for?” ㄟ~ Don’t think about it, it’s just this, what a romantic philosophy of coffee. The next goal is to... cook for whom (but still learn). (The above is purely personal touch on the tongue, thank you!)