Sharing the method of making Aldumara Coffee

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Mexico has a long history of producing coffee and is currently one of the most important coffee producers in the world, while Aldura coffee beans are the top coffee beans in Mexico. The most unique thing about Aldu Mara coffee beans is that the coffee beans are large and full, with strong sweetness and wine aroma.

The annual average temperature of the Mexican plateau is 25 ℃. The Mexican plateau has a mild climate all the year round, with no severe cold in winter, no heat in summer, and evergreen trees in the four seasons, so it enjoys the laudatory name of "Pearl of the Plateau". Due to geographical and climatic reasons, the Mexican coffee growing area is close to Guatemala, and the main producing areas are Cora Begu and Aluca states. Most of the products are water-washed beans produced in the highlands, with a good aromatic and sour taste.

The selection of Mexican coffee is generally carried out manually. The main basis for selection is according to the fullness of coffee particles, whether it is uniform, and then grade it. Generally speaking, coffee with full and uniform grains is easier to preserve. Only the fullest and most evenly grained coffee beans can be roasted to represent the best and best coffee in the country.

After the coffee beans are picked, they are spread out in a special house with ventilation on all sides. About a week later, the coffee beans are packed in loosely packed bags so that the wind can blow through the bags. After about seven weeks, the coffee beans changed color and taste. Finally, these coffee beans are selected manually, and the coffee beans of high quality are selected and officially bagged for preservation.

Mexicans are optimistic and enthusiastic, and it can also be seen from their coffee that the mellow Mexican coffee is not only loved by the native people, but also praised by many coffee connoisseurs. There are many ways to taste Mexican coffee, mainly divided into alcoholic and non-alcoholic practices.

Non-alcoholic Mexican coffee often goes 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.

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

Mexican coffee has a strong low taste, rich aroma, although slightly bitter but very mellow, has a unique and strong flavor, is a wonderful product of afternoon tea, should be carefully tasted. It is also the best choice for mixing other coffees and the first sip of coffee that beginners should taste.

It is best to drink Mexican coffee while it is hot (about 75 °C). After an hour of hot coffee, all the aroma will be gone. If the coffee liquid is not filtered, be careful not to stir it into the coffee grounds, just like a slowly aged wine, not only to taste it, but also to rejoice in its color.

The method of making Aldura Coffee:

Non-alcoholic Aldumara 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 Aldura 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. Another way to match Mexico's most famous tequila with coffee is to pour a small glass of tequila at the bottom of the cup, followed by milk and coffee, preferably decorated with cream and cinnamon.

Indeed, after drinking Aldumara coffee, it really has the effect of forgetting worries and getting rid of troubles. Mexican coffee has a strong low taste, rich aroma, although slightly bitter but very mellow, has a unique and strong flavor, is a wonderful product of afternoon tea, should be carefully tasted. Generally speaking, coffee with full and uniform grains is easier to preserve. Only the fullest and most evenly grained coffee beans can be roasted to represent the best and best coffee in the country.

Due to geographical and climatic reasons, Aldura coffee growing area is close to Guatemala, the main producing areas are Cora Begu, O'Aluca states, most of the products are washed beans produced in the highlands, with a good aromatic and sour taste.

Aldura coffee beans are the top coffee beans in Mexico. This coffee beans have large granules and have strong sweet, sour and good aroma.

The flavor and taste of Aldu Mara coffee is soft, mellow and comfortable, with wine aroma. It comes from Mexico. At present, it is also one of the important coffee producing countries in the world. The coffee produced in Mexico is naturally called "Mexican coffee". The selection of Aldu Mara coffee is generally carried out manually. The main basis for selection is according to the fullness of coffee particles, whether it is uniform, and then grade it. After the workers picked the coffee beans, they spread the coffee beans in a special house with ventilation on all sides. About a week later, the coffee beans were packed in loosely packed bags so that the wind could blow through the bags. After about seven weeks, the coffee beans changed color and taste. Finally, these coffee beans are selected manually, and the coffee beans of high quality are selected and officially bagged for preservation.