Although we talked too much about espresso, we still have something to talk about drip coffee.

As in our cafes and their philosophy, drip coffee is always one of the most important part of the coffee drinks. for example, when we say that those pure arabica or single arabica beans are not quite good for espresso, it absolutely means that they are quite good and very well suit to the drip coffee.

Like the arabica beans of Yunnan of China, it tastes so good when one make it for drip coffee. It is even rather similar to the BLUE MOUNTAIN of Jamaica, I suppose.

It is normally understood that to make drip coffee can be rather easy. That is true, if we mean to manage with those tools. But, how to make it great, and even what does it mean by "great"? It may not be that easy to say.

If anyone have got idea about saying that, please tell here and we can try to know and discuss about them.