Le Procope

At noon, I had lunch with my friends at the Procope, the oldest coffee shop in the world. It is actually worth writing a special article, from its long history to its well-known name... But the weather was so good, so the serious thing was to concentrate on eating the red wine stewed chicken.

The roadside cafe has indoor seats and outdoor seats that are close to each other. There are small round tables where you can watch the bustling market. In addition to coffee and cake, there are also some light meals such as sandwiches.

If the drinker thinks it is good, then it is good; if the drinker thinks it is bad, then it is bad. Bitterness, astringency, sourness, and aftertaste are the basic properties of coffee. Ordinary people only evaluate coffee based on these four aspects. When you drink more, you will be able to tell what kind of fruit acid it is, such as citric acid (more stimulating), malic acid (slightly astringent), citrus acid (soft), and grape acid... In fact, these are the results obtained through the combination of the taste buds and nasal cavity with our daily memory, including the aroma of coffee. Professional coffee makers will deliberately overlap memory with taste and smell to evaluate coffee.

The food is not amazing, just average. The dining space is not very spacious, cramped, and the air is stuffy and uncomfortable. The price is moderate, and the service is also average. It is a relatively ordinary coffee bar.

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