[favorites] learn to make variegated coffee from a world-class coffee master!

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Many friends are discouraged from homemade fancy coffee. In fact, fancy coffee is just coffee with seasonings and other drinks. Flower pulling is a technical task to improve beauty. Home party often does not need this impractical skill. Therefore, you might as well confidently learn how to make fancy coffee from the coffee master.

In the USBC final of the World Cup Coffee Masters in the United States, Laila Ghambari beat the heroes to win the championship! Her competitors are representatives of famous stores such as Intelligentsia and Counter Culture, which are not fuel-efficient lamps. Here are 25 world-class coffee practices she recommended.

01

Irish Coffee Irish Coffee

Raw materials:

Slightly deep-cultivated coffee 150cc

Irish Whiskey 20cc

White granulated sugar 10g

Stir cream or whipped cream 20cc

Methods:

Iron the cup, wipe the cup clean, put sugar in it, Irish Whiskey, pour in the coffee, and gently float the whipped cream over it (be careful not to stir with a teaspoon when using whipped cream).

It is said that fishermen who return from fishing often drink this kind of coffee to ward off the cold, warm their cold bodies, and then embark on their way home. Later, it became famous around the world for its popularity in the coffee shop in San Francisco.

02

Irish liqueur coffee Irish Mist Coffee

Raw materials:

Slightly dark coffee 150cc

Irish liqueur 20cc

White sugar 10g

Stir cream 20cc

Methods:

After the cup is hot, add white sugar and Irish liqueur, pour in coffee, and then gently float the whipped cream on top. Be careful not to stir.

Irish liqueur is coffee wine made from Irish whiskey, honey and vanilla. Coffee, cream, liqueur blend together, its taste is wonderful, it is pouring.

03

Einspanner(Austria)

Raw materials:

Deep-baked coffee 120cc

Stir cream 20cc

Sprinkle some white sugar as needed

Methods:

Pour coffee into the cup and float the whipped cream over it. The Viennese way to serve the table is to use a tray with a coaster on top and the coffee cup on the coaster. At the same time, put a sugar cup on the tray and a teaspoon on the cup.

As the name implies, "driver's Coffee" is "Carriage driver's Coffee". It is said that in the past, the imperial hands gathered together and often drank this kind of coffee, and then it was widely used. The Japanese-style "Viennese coffee" usually uses a cup with a handle.

04

God Coffee Ambrosia Coffee (USA)

Raw materials:

Slightly deep-cultivated coffee 150cc

Italian liqueur 10cc

Brandy 10cc

A little powdered ginger

Brandy (for combustion) 20cc

A piece of sugar cube

Luxury spoons should be used

Methods:

Pour coffee, liqueur and brandy into the cup and sprinkle with powdered ginger. Brandy and teaspoons. Put the teaspoon on top of the cup, put a cube of sugar on top, put in the hot brandy, then light the fire. After the fire is out, stir gently with the top teaspoon. Hope God means "immortality", the taste of this coffee is more mellow than luxury coffee.

05

Vasik Coffee Huasteco (Mexico)

Raw materials:

Deep-baked coffee 75cc

Foamed milk 75cc

Pomegranate juice 10cc

Green mint wine 20cc

Methods:

Pour pomegranate juice and green mint wine into the cup, put in the stirred milk foam, press the teaspoon against the edge of the cup, and slowly pour the coffee on top of the foam to form a layer between the milk and coffee.

Seen from the side of the cup, it is very similar to the color of the Mexican flag, with four distinct levels of red, green, white and brown. In addition, Vasik also has the meaning of "Aztec".

06

Fennel liqueur coffee Cafe Anisette (USA)

Raw materials:

Deep-baked coffee 100cc

Fennel liqueur 20cc

Stir cream 20cc

Methods:

Pour fennel liqueur into the cup, pour in the coffee and cover with stirred cream.

Drinks for American dinners. Fennel liqueur, also known as white vermouth, is a liqueur, drinking after a meal is conducive to digestion.

07

Arabica Coffee Cafe a la Jet Set (France)

Raw materials:

Deep-baked coffee 75cc

Jundu wine 20cc

Stir cream 20cc

Orange peel

Methods:

Pour the Jundo wine into the cup, pour in the coffee, cover with stirred cream and put a few slices of orange peel on top.

It is a coffee that is often drunk in villages in the south of France. When vineyard workers finish their work and want to drink coffee or alcoholic drinks, they often choose this kind of coffee in township cafes or bars.

08

Vienna Coffee Vienna Coffee (American)

Raw materials:

Slightly deep-cultivated coffee 150cc

Stir cream 20cc

Cotton white sugar 10g

Methods:

Pour the coffee into the cup, cover it with stirred cream, and finally, sprinkle with sugar.

In Vienna, Austria, there is actually no drink called Viennese Coffee, while in some countries outside Austria, coffee with whipped cream is called Viennese Coffee. This kind of coffee spread to Japan through the United States. Its official English name is "Vienna Coffee"

09

Caesar mixed Coffee Kaiser Melange (Austria)

Raw materials:

Deep-baked coffee 75cc

An egg yolk

Sugar 10g

Milk 20cc

Methods:

Put all the ingredients in the pan and cook over a low heat while stirring with a blender. When the temperature is about 70 ℃, remove from the fire and pour into the cup.

It is said to have been loved by the Habsburg emperor Caesar. Nordic people often add rum or brandy to their coffee. in order to make the coffee mellow and delicious, the cooking time of the coffee should not be too long, because after boiling, the egg yolk will condense.

ten

Arabica Coffee Cafe Arabe (Arab countries)

Raw materials:

Slightly deep-cultivated coffee 75cc

Sugar 10g

A little cinnamon powder

A little cardamom powder

Methods:

Put sugar, cinnamon powder and cardamom powder in the cup and pour in the coffee.

This is a kind of coffee with modern flavor made by dripping. The original method should be to put coffee powder, cinnamon fragments and cardamom seeds in a special pot of copper or brass, and then pour into hot water to cook.

eleven

Ole coffee Cafe Ole! (Mexico)

Raw materials:

Slightly deep-cultivated coffee 75cc

Coffee liqueur 10cc

Tequila 10cc

Stir cream 20cc

One teaspoon of chocolate shavings

A cinnamon stick

Methods:

Pour coffee liqueur and tequila into the cup and pour in the coffee. After stirring the cream float cover, sprinkle with chocolate crumbs. Finally, insert a cinnamon stick.

"Ole" is the cry of a bullfight. Although the English pronunciation of "Ole Coffee" is similar to the milky coffee introduced later, it is actually two completely different kinds of coffee.

twelve

Cafe au Lait Milk Coffee (France)

Raw materials:

Deep-baked coffee 200cc

Hot milk 150cc

Methods:

Prepare two small pots, one for coffee and the other for milk. Serve it with a cup and a set of three pieces at the same time.

This is a typical French way of drinking, that is, instead of mixing in one container, coffee and milk are placed in separate pots. In the original sense of "milk coffee", milk should be added to the coffee. Although it is rarely served in a pot and more in a cup of coffee, it is still consumed in the traditional way in old-fashioned cafes. In fact, in the past, in upper-class families, coffee had to be served in pots, so it can be said that this method is still used now.

thirteen

Cocoa coffee Cafe Cacao (Eastern European countries)

Raw materials:

Deep-baked coffee 150cc

Cocoa liqueur 15cc

Stir cream 20cc

Methods:

Pour coffee and cocoa liqueur into the cup, then float the stirred cream on top.

Cocoa liqueur is the most suitable liqueur for coffee, and coffee plus cocoa is the most common way to quote it in Europe. This kind of coffee can be both hot and cold, so it is especially favored by Eastern Europeans such as Hungary and Poland.

fourteen

Italian liqueur coffee Caffe Galliano (Italy, USA)

Raw materials:

Deep-baked coffee 100cc

Italian liqueur 20cc

Stir cream 20cc

Methods:

Pour the Italian liqueur into the cup, pour in the coffee, and cover with stirred cream.

Italian liqueur is a typical sweet liqueur in Italy, which is very popular in Milan in northern Italy. It can be said that the citation of Italian liqueur mixed with coffee began in the second half of the 19th century, and the promotion of this method into a worldwide drink was attributed to Italian immigrants who emigrated to the United States. At the beginning of the 20th century, Italian liqueur coffee suddenly became a hot item in New York.

fifteen

Rio de Janeiro Coffee Cafe Carioca (Brazil)

Raw materials:

Deep-baked coffee 100cc

15g sugar

Rum 15cc

Orange (cut) 1 canvas 4

Stir cream 20cc

A little orange powder

Methods:

Put sugar, rum and orange slices in the cup and pour in the coffee. Cover it with whipped cream and sprinkle with orange powder (you can also use shaved orange peel instead)

Rio de Janeiro coffee is characterized by a blend of orange and cream, giving people a delicious enjoyment.

sixteen

Koro Coffee Cafe Kahlua (USA, Mexico)

Raw materials:

Deep-bred coffee 150

Coffee liqueur (Mexican coffee liqueur) 20cc

White granulated sugar 10g

Stir cream 20cc

Methods:

Put sugar in the cup, pour in the coffee wine, pour in the coffee, and gently cover the whipped cream (do not stir in the coffee). Cold coffee is usually injected in Mexico, while hot coffee is injected in Europe and the United States.

seventeen

Cardamom coffee Kaffee Cardamom Scandinavina (Nordic countries)

Raw materials:

Slightly deep-cultivated coffee 120cc

Cognac or other brandy 15cc

Sweet orange wine 10cc

5 cardamom

2 pieces of sugar cube

Methods:

First, iron the glass, cognac and orange wine. Pour cognac and orange wine into the glass, add cardamom and sugar and light or (the room should be dark). After the alcohol is burned, the coffee is injected.

Characterized by a mellow taste of cardamom. The regular practice is to use a large pan to make a quantity of 4 or 5 people at the same time. This coffee is also known as "punch coffee of northern Europe".

eighteen

Calvados Coffee Cafe Calvados (France)

Raw materials:

Deep-baked coffee 75cc

Added Calvados 20cc

Methods:

Put coffee in the cup and Calvados in the glass.

Calvados is actually brandy made from apples. If the Germans like to mix coffee with cherry brandy, the French (especially men) prefer to quote Calvados and coffee alternately. In the LeMarc masterpiece the Arc de Triomphe, starring Ingrid Bergman and Charlie Boyer, there is a coffee scene in which Calvados Coffee is cited in the play. In bars in Paris, it is common to see people quoting Calvados coffee at the end of the day.

nineteen

Can of Coffee Cafe Cannella (USA)

Raw materials:

Deep-baked coffee 200cc

1 cinnamon stick

Methods:

Pour coffee into the cup and insert the cinnamon stick.

A can of coffee means to pour coffee into an empty can. Italians who emigrate to the United States often drink coffee in empty cans, which is, of course, a sign of a low standard of living. Later, after Italian immigrants migrated to the western United States, this way of citation was brought to the western border, from which a large cup with a handle was born, which is different from the birth process of beer mugs in public bars. Americans still retain the way of using cups instead of trays to serve coffee.

twenty

Cherry wine coffee Kaffee Kirsch (Germany, Austria)

Raw materials:

Slightly deep-cultivated coffee 75cc

Cherry wine 20cc

Methods:

Pour coffee in the cup and cherry wine in the small glass.

Kirsch means cherry in German. The official term should be Kirschwasser, that is, cherry brandy. While drinking coffee, while drinking cherry wine, taste alternately, unique flavor. Although the wine is called cherry brandy, it actually belongs to liqueur.

twenty-one

Golden Wanli Orange Brandy Coffee Cafe Grand Marnier (France, UK)

Raw materials:

Deep-baked coffee 100cc

Jin Wanli orange brandy 20cc

Stir cream 20cc

Methods:

Put Kim Wanli orange brandy in the cup, pour in the coffee, then cover with whipped cream.

Jin Wanli orange brandy is an orange-flavored liqueur, which is generally used in coffee in France and England. Especially when eating, it is often used as an after-dinner wine.

twenty-two

Greco-Roman coffee Caffe Greco Romana (Greece, Italy)

Raw materials:

Deep-cultured coffee powder 8g

Water 100cc

A little orange peel

A little lemon peel

Orange peel jam

Use a special coffee maker

Methods:

Boil a special coffee pot with coffee powder, water, orange peel and lemon peel on the fire. Immediately remove the coffee pot from the fire when it is boiled, leave it for about 1 minute, then pour into the cup and pour with orange peel jam.

This is Greek coffee with Roman flavor. Greeks or Turks usually drink coffee with fruit. Italy, along the Mediterranean coast, has the same habit.

twenty-three

Cafe Creme Milk Coffee (France)

Raw materials:

Deep-cultured coffee powder 8g

Water 100cc

A little orange peel

A little lemon peel

Orange peel jam

Use a special coffee maker

Methods:

Boil a special coffee pot with coffee powder, water, orange peel and lemon peel on the fire. Immediately remove the coffee pot from the fire when it is boiled, leave it for about 1 minute, then pour into the cup and pour with orange peel jam.

This is Greek coffee with Roman flavor. Greeks or Turks usually drink coffee with fruit. Italy, along the Mediterranean coast, has the same habit.

twenty-four

Halo Coffee Cafe Gloria (France, USA)

Raw materials:

Slightly deep-cultivated coffee 100cc

Brandy 20cc

Sugar cube 1

A little orange peel

Methods:

Warm the glass, then put in the sugar and orange peel, pour in the hot brandy and light the fire. When the light blue flame burns, pour the coffee in.

This is a simple way to quote luxury coffee. Suitable for occasions with a small amount of quotes after a meal.

twenty-five

Jundu Coffee Cafe Cointreau (France)

Raw materials:

Deep-baked coffee 100cc

Jundu wine 20cc

Stir cream 20cc

Methods:

Pour coffee and Jundu into the cup, then cover with whipped cream.

Jundu is a French liqueur, which is a kind of white orange wine. In the Ange region of western France, where this wine is brewed, it is used to being mixed in coffee. This kind of coffee is mainly served in bars around Montparnasse in Paris.