Mexican Coffee practice, Mexican Coffee introduction

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In Mexico, due to geographical and climatic reasons, the Mexican coffee growing area is close to Guatemala, and the production classification belongs to the Central American type. The main producing areas are: Kolabegu, Australia Aluca states, the products are mostly washed beans produced in the highlands, with good aroma and sour taste, the grade is divided into three categories according to altitude: Aldura (219m-1280 m), Prima. Rabe Society (853-1006 m) Puine. Raba Society (640-762 m). Coffee beans are mainly exported to the United States. It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

The practice of Mexican coffee

Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. Then add the cocoa powder, fully dissolve and stir well. If you are particularly fond of chocolate, you can use chocolate paste instead of cocoa powder and milk.

Let the milk dry for about 5 minutes, wait until the milk is slightly cool, then pour into the prepared coffee, decorate the coffee surface with cold cream, then decorate with a piece of cinnamon, and the Mexican coffee is ready.

The aromas of chocolate and cinnamon blend together to give off the smell of desert. Tasting such a cup of coffee, you seem to be walking through the gray-green cactus in the Mexican desert.

The most famous alcoholic drink in Mexico is tequila (Tequila). When Mexicans drink tequila, they lick a little salt on the tip of their tongue and then swallow the wine in a small glass. Tequila is a strong wine, the Mexican coffee made by adding this wine is very good, if you have enough courage, you might as well give it a try.

Tequila Mexican coffee and non-alcoholic Mexican coffee is basically true, but first pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon.

Iced Mexican Coffee

Mexican coffee wine is strong and mellow, integrated with iced coffee, cold drinking feel more aromatic and mellow, with Mexico's unique heroic amorous feelings.

Features: Mexican coffee wine is strong and mellow, complementing with iced coffee.

Tip: the amount of coffee can be increased or decreased according to your personal preference.

Taste: fragrant, strong, mellow.

Materials: 1 cup of Italian iced coffee, coffee wine (Kahlua) 1/2OZ, fresh cream 1OZ, right amount of ice cubes.

Procedure: first put sweetened Italian iced coffee in the cup, then pour in 1/2OZ coffee wine, 1OZ whipped cream, and finally fill it with ice.

Mexican sunset iced coffee

1. Shake with iced coffee 180CC and ice cubes.

Pour into a goblet and squeeze with whipped cream.

3. Pour the brandy and egg yolk mixture into the cream and serve.