Coffee is like art: success depends on technique
Not all coffee preparations become a good coffee.
Not all artistic works become masterpieces.
The coffee plants need to be carefully cultivated and harvested at the right time according to weather.
a suitable ratio of oil paint, linseed oil and turpentine is required for a thicker paint application.
Coffee seeds must be carefully selected and roasted to develop its typical aroma and flavour. On the contrary, coffee will be very bitter or acidic.
If gesso is not properly applied, the paint is not sticking to canvas. If ratio of oil, turpentine and paint is not appropriate, the paint will be sticky, yellowish or wrinkled.
When the barista serves a cup of coffee using the correct preparation technique and proportions, it is naturally sweet and fragrant. on the contrary, if technique and proportions are wrong you will need some sugar or cream to counteract the acidity, bitter or burnt taste of coffee.
when artists use techniques, methods, and processes to create their work, they are admired because of their creativity and unique ideas. On the other hand, if a poor technique or method is used, only underrated decorative pieces are created.
Coffee can be tasted plain, or as a main ingredient of a recipe. Toppings should intensify its natural flavour instead of hide it. if you must use sugar or any coffee creamer to hide the bitter or burnt taste, you should check the coffee quality or the preparation technique.
Artworks could be framed or unframed. the frame is an optional decorative element to complement the painting. A master piece is not hidden by its frame, nor any underrated painting becomes a masterpiece because of the best frame.
