Coffee review

Mexican coffee cultivation, Mexican coffee brewing methods

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Following Cafe Review (Wechat official account vdailycom) found that Fairview Cafe opened a small shop of its own in Mexico Coffee. The main producing areas are: Cora Begu and Aluca states, the products are mostly water-washed beans produced in the highlands, with good aromatic and sour taste, and the grades are divided into three categories according to altitude: Aldura (219m-1280 m) and Prima. Rabe (853-1006 m) Pu

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The main producing areas of Mexican coffee are: Cora Begu, 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.

The best coffee producer in Mexico is Chiapas in the south of the country, where coffee varieties including Tapanchula and Huixtla are grown. The Oaxaca region also produces high-quality coffee beans, of which the PlumaCoixtepec coffee beans, which are grown in natural conditions, are the best. The Oaxaca region also produces Altura Orisaba (AlturaOrizaba) coffee and Altura Vatusco (AlturaHuatusco) coffee. The Altura Coata Paike (AlturaCoatapec) region produces Veracruz (Veracruz) coffee. The best giant coffee beans in Mexico are LiquidambarMS coffee beans.

Taste characteristics: large particles, with a strong sweet, sour taste and good aroma.

The best barbecue degree: medium fried or body fried.

It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral and suitable.

The taste is sour, special and elegant. Although the professionalism of Brazilian coffee is of little value, it is very suitable for blending. Because of the huge output of coffee, the price is not very expensive.

There are many ways to make Mexican coffee, mainly divided into two categories: alcoholic and non-alcoholic.

1. Non-alcoholic Mexican coffee is often paired with milk. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot at medium temperature, not too hot, and do not boil the milk.

Then add the cocoa powder, fully dissolve and stir well. If you like 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 a desert full of vicissitudes.

2. To match Mexico's most famous tequila with coffee, pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon. Tequila is a wine with great stamina. If you have enough courage, you might as well try this alternative coffee.

Introduction of Mexican Coffee Liquor

Castle / producer: nectar

Mexican nectar coffee Liquor

Grape varieties: water, sugar cane, coffee beans, vanilla, sugar

Year: NV

Product: Jiumei net

Alcohol content: 20%Vol

Location of origin: Mexico

Honor: won the Bronze Award in the 2003 World Spirits Competition in San Francisco.

The best enjoyment period: 2011-2021. Drink or make cocktails right away.

Match food: suitable for all kinds of food.

Recommended storage conditions: place in a dark place and avoid direct sunlight.

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