How do you play coffee beans?

Since director Yun Xiang took us to drink Latin Punch in Pak Sha Wan (Lei Yue Mun Bay) on Hong Kong Island, the wine mixed with orange juice, apple, mint and lemon slices was amazing. The slightly tipsy light wine and strong fruit flavor were perfect for drinking on the beach in the scorching sun. Full of fragrance, he got into the car and roared away, extremely happy.

Later, when playing fresh iced coffee, I think of my favorite Mojito (Mexican lemon mint wine), so, according to the characteristics of bean producing areas of each coffee estate, it is divided into simple classification of fruity, floral and nutty flavors, and then paired with other kinds of wines. Shake cup is used to prepare coffee wine with a little alcohol to extract the aftertaste, which instantly sublimates the unique aroma of coffee beans, which is especially refreshing after entering the mouth. A little wine, a little fruit juice, only aroma but not flavor preparation, the alcohol concentration is slightly lower than the irritating proportion of ordinary cocktails, setting off the main melody of coffee. If paired with spirits, then the use of Espresso comprehensive beans, similar taste.

Coffee beans originated in Ethiopia. After transplanting other countries in Africa, Central and South America, and Asia, the influence of soil, altitude and climate has led to the emergence of nuts, flowers and fruit aromas. Coupled with the continuous improvement of varieties, beans with multiple smells have been put on the market one after another, testing players' experience. The baking temperature and time of single product manor beans need rich experience, comprehensive bean preparation, absolute professional technology and personal taste. Italy's most famous Lav Azza and illy rely on absolute technology to measure the water content of coffee beans produced each year and adjust the positioning of the machine in line with climate temperature changes in order to bake a consistent formula and establish a permanent taste of the brand.

We can experience the possibilities of coffee beans in season by hand cup test, melting of ice and fire after the use of ice, or slow washing of ice droplets, or making a single latte. The formula of comprehensive beans is to select the coffee beans you want through cup testing according to the roaster's personal experience, and mix five to seven combinations of coffee beans as the exclusive formula of the Italian Espresso coffee machine, while ice droplets can best test the advantages and disadvantages of this bean formula, various aromas will be highlighted by slowly dripping coffee, bright color or not, immediately showing the quality of beans and baking technology. As for why there are five to seven, but also from the Italian Espresso half a century of data accumulated by bakers, too little, not enough smell, too much, easy to have miscellaneous gas and can not complement each other. However, if the individual bean is full of personality, it will not be used to make Espresso, which is also the main reason for the huge price difference.

On the other hand, individual coffee beans, due to their slightly roasted closed fragrance, are more suitable for use as spices in cooking. After playing with freshly roasted coffee beans for a while, I combined the aroma of my impression with familiar spices to burn tofu, which was particularly charming, so I extended many cooking recipes and even directly mixed other spices into unique sauces or seasonings. It turned out to be very popular, and I had a lot of fun.

I remember that most people who often go to Hong Kong like to drink mandarin duck milk tea. in order to prove that they do as the Romans do, they have tried several cafes and even hotel-grade mandarin duck milk tea, but they are choked no matter what. I can't drink the so-called silky taste. It is obviously directly boiled tea and coffee powder into the pot, and then mixed into the sweet condensed milk, especially strongly scraping the tongue, it is really unflattering.

As a result, I made a special Indian Masala Tea mandarin duck milk tea, which proudly entertained my relatives and friends and won high praise. In fact, Indians also boil the comprehensive spices with tea for a while before adding fresh milk to stew, which is filtered and made with a strong sense of astringency. On the other hand, I use one-to-one milk and water, add a little cinnamon, nutmeg, cloves, ginger and cardamom, simmer for half an hour, add tea and roll for five seconds, and then filter out the pot without letting theophylline taste in order to produce the silky feeling of stewed milk. Milk and water blend, replaced with fresh coffee, this pot becomes a delicious mandarin duck milk tea, as a festive hot drink, invincible all over the world.

After using single coffee bean grinding powder and mixed spices, it confused the public, and many people chewed in surprise, but could not find out what ingredients were in it, which made me more interested in using it, and added coffee cuisine that I had a lot of fun.

Coffee noodles with bumps in one's heart, using the concept of hot noodles, is most suitable for sunburn and snow caffeine, take its fresh and elegant nutty flowers, gently mix the noodles, and place slightly fermented noodles. After kneading the noodles back and forth three or four times every half hour, it can not only be used for pancakes, but also wrap comprehensive nuts and dried fruits, make fried dumplings, roll flat and cut noodles, boil water and blanch them for a moment, stir-fry assorted stewed vegetables in a wok, or beat vegetables into mashed ingredients as noodles. The food of that year was very eye-catching. Even dry mixing directly, the choice of collocation is more diverse! Sesame paste noodles, onion and garlic chili sauce noodles or French mustard green sauce noodles, or dried noodles with olive oil and grape vinegar, refreshing, delicious and simple.

Roasted rice with coffee and spice is a magical dish full of praise from friends. I use ground coffee beans, add cumin, cinnamon, rosemary, Oregon, thyme and a little salt, put a layer of oil on a glass baking pan, put a layer of rice, sprinkle with special spices evenly, and then sprinkle with chopped walnuts, cashew nuts and almonds, then a layer of rice, spread with spinach, Chinese cabbage or green cabbage with salt in advance, and cover with chopped small tomatoes. Pour beaten egg juice and olive oil into the oven for 250 degrees Celsius for half an hour. Coat with cheese Cheese and bake for another 10 minutes. Directly fragrant on the table, each cut into pieces with a knife to take out, good-looking and delicious, much like French salty pie.

Coffee devil's egg is a solo dance on the tip of the tongue. Devil's egg is translated from Devil Eggs and comes from the mimosa egg named after the shape in France. I will choose nutty Brazil, floral Kenya and fruity Panama coffee beans, fill them by hand, add sea salt, add hard-boiled and shelled eggs, refrigerate for a day, stir in honey, continue to refrigerate for another day, remove and cut in half, stir egg yolk, French mustard, orange juice and orange peel together into mud, fill in the egg yolk, French mustard, orange juice and orange peel into a shiny brown egg white. set the plate. Put a few pine nuts on the egg paste and cover it with a piece of walnut, sprinkle with chili powder and parsley, and serve as a side dish for pre-dinner wine.

Coffee chocolate sauce, a placebo for mature men and women, is almost a happy sauce. My friends know that I like chocolate, and sometimes I receive too much at once, so I have no choice but to freeze it. When I forget to eat it for a long time, I just cook sauce and wipe bread, so it is easy to consume it. In the proportion of olive oil and water, add cloves, nutmeg and cinnamon powder, stir evenly, add chocolate, melt and turn off the pot. Enjoy it hot, and you will feel happy during chewing.

Coffee spice scones are suitable for young and old, and the production process is simple. Since I don't ferment scones and don't have any additives, I can't use brewed coffee and noodles. Instead, I can only grind coffee beans directly like baked rice. The proportion of eggs, olive oil, a little salt, half a jin of flour and half a jin of sugar and randomly matched spices and nuts, stir evenly, oil the baking basin and put it into a thin batter, about 200 degrees in the small oven for about 15 minutes, and the large oven takes three to five minutes more. whichever is slightly scorched yellow, take out and cool and cut into pieces, and re-bake it more crisp, depending on your taste. If you bake too much at one time, it can be frozen and baked at any time. It is as delicious as freshly baked food. It is very suitable to be used as a spare New year dish.

Considering the above ways of playing coffee beans, I am sure that you, who often go into the kitchen, will come up with more tricks immediately. For me, going into the kitchen is the same as traveling abroad, there is an unexpected joy in going back.