So that's how coffee smells and tastes! Have you ever had any of these coffees?

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The aroma and taste of coffee are produced after roasting. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released.

As we all know, good coffee probably has two characteristics: first, it has a charming aroma, and second, it tastes good. Coffee is one of the most widely consumed drinks in the world, and it is also a part of human popular culture and social life.

The aroma and taste of coffee are produced after roasting. In the process of baking, the moisture of raw coffee beans is slowly released, the weight is reduced, the color deepens, the volume expands, and the aromatic oil is slowly released.

If you want to make your own coffee, just buy coffee beans. In addition to the aroma, coffee beans last nearly twice as long as coffee powder.

Coffee beans are the most complete form to preserve the flavor of coffee and ensure that the coffee is fresh and original.

Body: the taste of coffee in the mouth, from light as water or skim milk to thick as milk or cream, syrup.

Aftertaste: similar to the concept of wine tasting, it refers to the taste that remains in the mouth after drinking coffee. Some coffee has the aftertaste of cocoa or chocolate, while others have fruit, berries, nuts and so on.

Balance (balance): this is an assessment of the overall taste of coffee. Good beans have a balanced, layered, and soft aroma, while bad beans usually show a single flavor.

Acidity (acidity): the stimulation felt at the edge of the tongue when drinking coffee. Unlike the acid of lemon, coffee is a refreshing, refreshing feeling that boosts the taste, sometimes called brightness. Acidity is a very important characteristic of coffee, coffee without acidity will be very insipid.

Aroma: the aroma of brewed coffee is more varied than that felt by the tongue. The adjectives commonly used to describe the aroma of coffee are fruit-like, earthy, smoky, flowery, berries, nuts and so on.

French baking (French roast): bitter, strong, not sour, with a smoky aroma.

Italian roast: beans are glossy, bitter and scorched, and are mainly used to make espresso.

From the above introduction, you can get the basic knowledge of identifying coffee beans, through the actual taste of different coffee beans, to find out your favorite taste. After reading this article, congratulations on entering the world of coffee. Let us repeat that a good coffee bean is the beginning of a good cup of coffee.

Very shallow baking (light roast): has a strong smell of grass, lack of aroma, rarely used to taste.

Light roasting (cinnamon roast): high acidity, slightly fragrant, often used to make American coffee.

Medium roasting (medium roast): sour and bitter taste, moderate aroma, retain the original flavor of coffee beans, often used to make American coffee or mixed coffee.

Medium and deep baking (high roast): the taste is rich, sour and bitter balanced and slightly sweet, with good aroma and flavor.

Urban roasting (city roast): lower acidity than medium and deep roasting, perfect display of coffee flavor, is the standard roasting degree, the most popular among the general public.

Deep roasting (full city roast): bitterness is stronger than sour taste, the aftertaste is sweet, full of aroma, mostly used to make iced coffee or black coffee.

There are many ways to make Irish coffee. Find a coffee cup, fill the bottom with a spoonful of brown sugar, add some Scotland or Irish Whiskey to it because of your personal preference, and then fill the cup with hot coffee. Finally, float the coffee with a layer of whipped cream.

Coffee milk refers to coffee-flavored milk, similar to chocolate milk, the main difference is that instead of chocolate milk, coffee pulp is used.

Two very good coffees, Italian cappuccino and Greek Farabe, are mixed together to form a cappuccino. At Starbucks, Fabricio is sold as an iconic blend of coffee. To put it simply, it is the "star" of coffee.

The name Vietnamese iced coffee is only to show its Vietnamese "ancestry". To make this iced coffee, you have to use a good dark freshly ground coffee grown in Vietnam, cook it separately, use a small French drip filter made of metal, filter into the cup, add half the amount of sweetened condensed milk, stir it, and add a little ice. Coffee was brought into Vietnam by French colonists, so the French flavor of Vietnamese coffee is very strong.

Greek coffee, or Turkish coffee as it is called in Turkey, is made from coffee beans that are properly roasted, not overroasted. The secret of this coffee powder lies in the grinding of coffee beans. In a coffee factory, coffee beans must be ground hard. One thing to note about this kind of coffee is that when drinking coffee, there will be a thick layer of coffee foam at the bottom of the cup.

Greek coffee is slightly different from Turkish coffee. Greek coffee is more like Brazilian coffee and chicory coffee, mellow, smooth, but not so strong. Turkish coffee is a bit similar to Colombian coffee, more intense.

Marochino Coffee, also known as Moroccan Coffee, was created in Italy, not in Morocco, as most people associate with its name. Have some espresso in the small glass, add some cocoa and milk foam, and you can drink it. There is no doubt that this coffee tastes sweeter and softer than regular espresso.

The most popular coffee in Italy may be cappuccino, and it is also a true symbol of Italian drinks. Every self-respecting Italian drinks at least one cappuccino every week (not every day).

In general, cappuccino is made of espresso with hot milk and steamed milk. People are used to drinking cappuccinos from porcelain cups. Porcelain cups are more warm than glasses or paper cups. The milk foam layer on the coffee has an isolation effect and keeps the temperature continuously, which makes the heat of the coffee last longer.

Iced coffee is made from instant coffee powder, with a layer of milk foam floating on it. This is Farabe. This kind of coffee is very popular in Greece and Cyprus and has now spread to other countries.

Especially in recent years, Farabee is very popular in New York and Melbourne, thanks to the arrival of a large number of Greek immigrants in these cities. This is a very popular summer drink. For super coffee drinkers, it is definitely a pleasure to have a cup of Farabei in muggy weather.

Using the traditional French way to add milk to the coffee is the coffee Olei. The secret to making this kind of French coffee lies in coffee beans.

Espresso is the exact opposite of cappuccino. Espresso is suitable for those in a hurry, who are in a hurry and need high doses of caffeine to wake themselves up and start their day full of energy.

The main distinguishing point for this type of coffee is its size and length. The size is divided into single espresso, double espresso and three espresso, with small espresso, medium espresso and extended espresso in length. Correspondingly, the former refers to the amount of espresso in the same cup, while the latter refers to the amount of time it takes to extract coffee. If anyone is a big fan of strong pure bitter coffee, then he will definitely be in love with the good espresso.