A detailed description of the history of coffee and the origin of hand-brewed coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

two。 The development of coffee in Europe and the United States has lasted for a long time. The unique coffee leisure culture derived from it is even more fascinating to the formal oriental society. In today's Taiwan society, drinking coffee has become a fashion representative of urban customs and has become an important communicative activity in life. It seems to be synonymous with savoring the good times of life and the joy of leisure life. Taiwanese like to drink coffee. It is estimated that the market size of one year is more than 40 billion yuan, of which currently brewed coffee accounts for 35%, or 13.5 billion yuan. Compared with Europe and the United States, Taiwan's coffee market is growing at a double-digit percentage year by year. According to consumption habits, for example, Finns drink an average of 1240 cups of coffee a year, 800 cups in Switzerland and 200 cups in Japan. At present, the amount of less than 80 cups per person per year is increasing as people gradually develop the habit of drinking coffee. This means that there are more and more coffee drinkers in Taiwan, and they know how to drink coffee more and more. Through the drinking of coffee, it also tells the world that Taiwanese yearn for and desire to improve their taste of life. Personally, driven by curiosity, I attended a coffee workshop at the North East Operations Office in order to get a glimpse of the secret of "coffee." Now that I have graduated, as I wish, I have added a lot of knowledge about coffee. I would like to use this briefing as my study record and share it with my friends. I hope it will also be helpful to you.

3. Roasting and characteristics of Dagang Coffee producing area and varieties of Coffee beans selection and Preservation of Coffee beans Coffee brewing machines seven basic elements common coffee brewing utensils explain the coffee customs of the city

4. Coffee producing area and variety have rich aroma, bitter taste, less rich and full taste, rich and wild flavor South America: less bitter, not sour, neutral taste Central America: fresh aroma with fruity taste

5. Coffee producing area and variety

6. Most beans from coffee producing areas and varieties will taste better after 5 to 10 years, but coffee beans can still be grown, regardless of the age of new or old plants, regardless of particle size or flat, as long as the "hard beans" are the first choice of coffee, especially mellow, with acidic taste, shape and color such as scorched black, broken beans and immature beans, mixed with some branches, stones and impurities. The higher the latitude of the defect grade, the better the quality of coffee. Latitude washing and drying methods for coffee beans Arabica has always been synonymous with good coffee. The name of coffee tree species is often named after the export port, or after the origin of the coffee farm. Market name explicit classification method

7. Coffee producing area and variety Arabica Arabica (plateau cultivation) Robster Robusta (lowland cultivation) yield accounts for about 70% of the world's total output, about 80% of the world's total output, about 20% of the world's total output, the cultivation site of high 500m--1000m is not suitable for high temperature, low temperature and rainfall conditions below 500m, it is not suitable for rainy conditions, Less rain can withstand more rain and less rain

8. Coffee producing area and variety Arabica Robusta tree height 5m-7m 5m raw bean shape oval flat shape round short oval petal 5 petal 6 petal fruit exocarp is hard, endocarp is also quite strong, and it is easy to peel off after maturity. The pericarp is very thin between the exocarp and endocarp, and more than ten longitude stripes can be seen on the surface of the pericarp, which is not easy to peel off after ripening, and the pericarp is thinner, so it is easier to separate from the seeds. The leaf length is about 15cm. The leaf is oval, the leaf tip is sharp, and the leaf surface is dark green and glossy. The leaf length of 10cm--20cm is slightly softer than Arabica, the leaf surface is bulging, and the whole leaf surface can be seen undulating like waves.

9. Coffee producing area and variety Arabica Robusta have good taste and fragrance, lack of aroma, strong bitter taste, lack of acidity and poor disease tolerance. Shade trees must be planted at low latitudes with a temperature of 15 Mel 20. The one with strong adaptability and the most harvest. The highest planting density is about 1.5 times of Robusta, with moderate major producing countries Brazil, Colombia, other Central and South American countries, Ethiopia, Angola, Mozambique, Tanzania, Yemen, Kenya, Hawaii, Philippines, India, Indonesia, Papua New Guinea. Wait. Tropical African countries, Hawaii, India, Indonesia's Java, Congo, Uganda, C ô te d'Ivoire, Trinidad, Tobago, Philippines. Wait.

10. Roasting and characteristics of Coffee beans Coffee Seeds Coffee seedlings Coffee trees Coffee Fruit Coffee blossoms give off a jasmine-like fragrance, after pollination, they begin to bear fruit for several months, first hard and green peel, then slowly turn yellow, and finally turn to crimson, ripe fruit has a color and shape similar to cherries, so it is called Coffee Cherry. Lovely flowers and fruits are hard to associate with brown coffee beans. The fruit of coffee is formed by the outer skin, pulp, endocarp, silver skin and the innermost seed (coffee beans). The seed is located in the center of the fruit, and the parts outside the seed are of little use. It took about 3-5 years from sowing to fruiting, and began to be harvested smoothly after the fifth year. The peak period is from 6 to 10 years. If the trunk is removed and repeated for 2 or 3 times, the fruit can continue to bear fruit in about 20 years.

11. Roasting and characteristics of coffee beans fresh raw beans kept for a long time

twelve。 Kenya: appearance + number (quality cup series) "AA+" is the highest level of Kenyan coffee, only batches with particularly good flavor and few defects are allowed to be marked as "AA" is the largest, "AB" is smaller, and "PB" is round beans. Roasting and characteristics of Coffee beans

13. 1. Shallow baking ↗ 3. Medium baked ↗ 5. Deep baked ↗ 2. Shallow medium baked ↗ 4. Medium and deep baked ↗ 6. Deep baking ↗

14. The effect of coffee powder particle size on taste the thicker, lighter, sour, finer, thicker and bitterer the coffee particles are. Divided into coarse particles, medium particles, fine particles ↑ coarse particles ↑ fine particles ↑

15. Roasting and roasting characteristics of coffee beans Light Roast wheat color, slightly fragrant, slightly mellow Cinnamon Roast cinnamon color, slightly fragrant, American roasted Medium Roast chestnut color, American baking, mellow, moderate sour High Roast aroma and color are all good City Roast this is the roasting method from New York Full City Roast is applied to the French baking of iced coffee beans French Roast. The surface will float grease, black, unique flavor Italian Roast beans are carbonized and very black, no fragrance, charred odor, Espresso, Cappuccino belong to this kind

16. 1. Cinnamon coffee beans: called light roasting, good flavor, strong acidity, on behalf of coffee for American coffee. two。 Chestnut coffee beans: called light medium roasting, the aroma is better, the sour taste is soft, and the surface of the beans is shiny. Suitable for blended coffee and mocha coffee. 3. Dark brown coffee: called medium roasting, moderate acidity and bitterness, good color and aroma. Suitable for Brazilian and Colombian coffee. 4. Dark copper coffee beans: called medium-deep roasting, bitterness is stronger than acid. Suitable for manning coffee. 5. Dark brown coffee beans: called deep roasting, taste bitter. Suitable for iced coffee. 6. Dark brown coffee beans: called deep roasting, beans with oil on the surface, bitter taste, can not feel sour, heavy aroma, easy to absorb moisture. It is suitable for coffee with milk. Roasting and characteristics of coffee beans

17. The roasting and characteristics of coffee beans are strong Kenya (Africa) Kenya Kenya aa strong medium Hawaii (Hawaii) Hawaii Hawaii strong Yemen (Asia) Yemen Yemen (Mocha) medium weak Honduras (Central America) Honduras Honduras Weak strong Indonesia (Java) South America Java Java weak Brazil (South America) Brazil Santos Brazil Santos strong medium strong Indonesia (Sumatra) Asia Manning Mandeing weak medium M á rquez (Central and South America) Guatemala Gautemala medium strong medium Jamaica (central and South America) Jamaica Jamaica strong medium strong Ethiopia (Africa) Mocha Mocha strong Central Colombia (South America) Colombia Colombia strong weak Jamaica (West Indies) Central and South America Blue Mountains Blue Mountain sweet bitter acid product name

18. All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking. ◎ bitterness: caffeine, one of the basic flavor elements of coffee. ◎ sour taste: = = tannin acid, one of the basic flavor elements of coffee. ◎ concentrated alcohol: = = strong coffee. A mellow taste. ◎ sweetness: when the sugar in the raw beans of coffee is partially coked after baking, the rest is sweet. ◎ (coffee): fat in raw beans of coffee. Protein. Sugars are an important source of aroma. The characteristics of coffee

19. Planting processing baking brewing coffee drinks country high temperature and humidity varieties Arabica Robsta water washing semi-washing sun treatment procedure hand baking pot drum pot hot convection pot boiling type siphon type high pressure Vietnamese brew pot French pressure mocha pot Italian machine Turkish coffee pot single coffee match Coffee washing, fermentation, sun drying, semi-washing, sun drying, peeling, grinding, baking, siphon, Belgian pot equipment, grinding, temperature, time

20. Should I buy raw beans or cooked beans? Should I buy unground coffee beans? Or ground coffee powder? Packaging materials: when buying cooked beans, it is best to use "one-way breathable valve aluminum foil bag" as the package material, and some even add intimate chains at the mouth of the bag, making it easier to use and save for general use, it is best to grind and cook immediately. If you need to grind more coffee powder at one time, you should put it in an opaque sealed jar and place it in a cool and dry place. And use it as soon as possible in two weeks. Coffee beans that have not been opened and not used for a long time should be stored in the freezer to keep the coffee beans fresh. Selection and Preservation of Coffee beans

21. Selection and preservation of coffee beans do not look at cooked beans look at raw beans drink and then decide to order a few cups of coffee  taste  to judge fresh beans + roasted flavor stability within three days preserved state of ripe beans

twenty-two。 The bitter taste of coffee beans after purchase and preservation is its main taste, the aroma is very light, and there is no sour taste. Mixer coffee or instant coffee is the most commonly used. Indonesian Java Coffee Guatemala Coffee features a lot of Bourbon coffee. Coffee blossoms from January to March and harvest from October to May of the following year. Fried beans are medium-grained and have a high-quality sour taste. Guatemalan coffee has a strong taste, strong flavor, strong acidity and special flavor. The quality is quite stable and it is one of the local products that must be purchased by tourists going to Hawaii. Hawaiian coffee beans in the United States are thick and round in meat, strong in flavor and good in quality, and are usually cultivated in shallow culture. It has a refreshing effect to have a drink of Kenya in the morning. Kenya coffee is mild, slightly sour and slightly bitter. It is the representative of neutral coffee and an indispensable variety of mild coffee. Brazilian coffee is fragrant, strong and bitter, with a strong taste but supple without sour. It is the best quality coffee produced in Indonesia. Indonesia Mantenin Coffee Mocha Coffee Belt is sour, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, it is a kind of pure coffee with unique characteristics. Isobia mocha coffee is characterized by not only a rich and mellow taste, but also a perfect combination of sweet, sour, bitter and sour coffee, so it has no bitter taste at all, only moderate and perfect and sour. It is regarded as the highest grade coffee in the world. Jamaican Blue Mountain Coffee Coffee is soft and mellow; with slight acid to medium acid, its quality and flavor are stable, it is a medium coffee, it is used to prepare comprehensive coffee. The name of the sexual producing area of Columbia Coffee.

23. Selection and preservation of coffee beans quality changes heat, sunlight, moisture and oxidized  oil consumption, aroma loss cooling  condensate  moldy  odor safety problems 20% of cooked coffee beans sold in the market were tested to contain ochratoxin

24. The temperature for the selection and preservation of coffee beans is between 18 ℃ and 25 Mel. When refrigerated in a cool place, small bags are sealed and packed separately (no choice). Air: seal  to avoid contact with air time: two to three weeks granules: coffee beans > coffee powder do not buy too much at one time (with consumption within two weeks). Avoid keeping cooked beans in high temperature after purchase.

25. Purchase and preservation of coffee beans one-way exhaust aluminum bag: it can smoothly discharge a large amount of carbon dioxide from freshly roasted coffee beans, preventing the bag from exploding due to excessive air pressure in the bag.

twenty-six。 Selection and preservation of coffee beans sealed iron cans: can effectively isolate light, air, moisture general aluminum bags: can be separated from most of the light, air, moisture, is a good packaging material, but if the freshly baked coffee beans are sealed in aluminum bags, it may cause the air pressure in the bag to break through the bag or affect the flavor of coffee beans to develop opaque one-way exhaust bags.

twenty-seven。 Selection and preservation of coffee beans hard transparent bag (PP): can not prevent the damage of light on coffee beans  oil deterioration visible coffee beans in the package. Vacuum packaging of coffee bean aluminum foil bags that have stopped exhaust

twenty-eight。 Selection and Preservation of Coffee beans

twenty-nine。 Selection and preservation of coffee beans after processing, if the newly picked beans are preserved in a dry and ventilated environment, the quality will not change much for one to two years. The key to cooked beans is freshness. Fresh is the life of coffee beans. Please remember: under natural conditions, the gourmet Blue Mountain coffee preserved for two months may not taste as good as freshly roasted Yunnan coffee. Two weeks after the coffee was roasted, the maturity of the beans reached its peak and then merged into the recession. After four weeks, the coffee may be only 50% of its original flavor, while the best taste period for ground coffee is less than a week.

thirty。 Instruments suitable for grinding coffee beans hand-held bean grinder blade chopping electric bean grinder cone knife electric bean grinder gear electric bean grinder types of bean grinder

thirty-one。 Advantages of hand-operated bean grinder: 1. No electricity is needed. Easy to carry, 3. 5% cheaper. The grinding thickness can be determined, and the uniformity is 4. 5%. It is not easy to produce high temperature 5. Have the disadvantage of coffee humanities style: time-consuming and laborious, not suitable for grinding a large number of bean grinders

thirty-two。 Blade shredded electric bean grinder has the following advantages: 1. Cheap and easy to use 2. It is not easy to produce high temperature disadvantages: 1. It is not easy to master the degree of grinding 2. The difference of evenness is 3. Not suitable for mass grinding 4. The easy passivation of the blade affects the grinding efficiency the type of bean grinder

thirty-three。 Cone knife type electric bean grinder advantages: 1. The grinding uniformity is better 2. It is not easy to produce high temperature 3. Less likely to produce the disadvantage of powder cutting: 1. The price is a little higher than 2. The grinding efficiency is slow 3. It is not suitable for a large number of bean grinders.

thirty-four。 Advantages of gear type electric bean grinder: 1. It is very convenient to adjust the grinding thickness. The best grinding uniformity is 3. Can quickly grind a large number of coffee beans disadvantages: 1. The price is 2. 5% higher. Easy to produce high temperature 3. Types of bean grinders that are inconvenient for cleaning and maintenance

thirty-five。 The seven basic elements of brewing coffee first, fresh: fresh coffee beans retain the most fragrant and charming flavor, is the life of a good cup of coffee. After roasting for four weeks, the coffee may be only 50% of its original flavor, while the best taste period for ground coffee is less than a week. Second, grinding: adjust the appropriate grinding thickness according to the cooking apparatus in order to perfectly present the flavor of coffee beans. Where feasible, coffee beans should be ground as far as possible before brewing coffee, which can slow down the rate of oxidation. Temperature: generally speaking, the most suitable temperature for brewing coffee is between 8 8 ℃ and 94 ℃. Coffee brewed with high water temperature will have a scorched mixed smell; coffee with too low water temperature will brew unevenly and it is not easy to extract the flavor of coffee. Water quality: "water" is the soul of a good cup of coffee. Even a simple filter can remove many bad substances from tap water and add a lot of color to a cup of coffee. However, to avoid the use of distilled water, if the tap water quality is not good, the use of clean mountain spring water is also an ideal method.

thirty-six。 The seven basic elements of brewing coffee. Fifth, brewing method: the brewing method of coffee will vary with different utensils, even if the same kind of coffee beans and the same kind of utensils are used, and the flavor presented by different brewing methods is also very changeable. This is the charm of coffee culture. Utensils: taking good care of your utensils is also one of the necessary conditions for brewing a good cup of coffee. Utensils used in the cooking process must be cleaned immediately, placed in a ventilated place and kept dry. Do not bring the concept of "raising a pot" of tea into the coffee culture, or you will get a cup of failed coffee full of strange oil smell. Time: if you master the brewing time correctly, you can get a delicious cup of coffee. Brewing for too long will make the coffee bitter and release more caffeine. All in all: the number of coffee beans determines the size of the cup. The flavor of coffee depends on the thickness of grinding. The amount of water determines the level of coffee. The taste of coffee depends on different brewing utensils.

thirty-seven。 Description of common coffee brewing utensils hand-brewed coffee motors siphon (Syphon) coffee ice drop coffee espresso machine hand-foaming

thirty-eight。 Hand-brewed coffee 1ram 2 folds the two seals of the filter paper in opposite directions and places them in the filter cup. Warm the glass pot with a little hot water. Place the filter cup on the coffee pot. Put 40 grams of coffee powder for two into the filter paper and tap the coffee powder in the filter paper to make it evenly dispersed. Add two cups of hot water about 300--350cc to the pot. Start clockwise from the center of the coffee powder and slowly inject hot water into the outer circle in a spiral. After the hot water in the filter cup drips into the pot (the water of the filter paper cannot be finished, the next hot water must be injected before it is almost finished), the edge of the coffee powder continues to follow the clock and slowly inject hot water into the center in a spiral. (this method can be repeated about three times, and pay attention to the flow rate of water injection and the amount of water injected each time. Remove the filter cup and pour the coffee into the coffee cup.

thirty-nine。 Hand-brewed Coffee 2

forty。 The overall structure of the mocha pot is divided into the upper seat, the powder trough and the lower seat [lower seat]: for the place where water is filled, there is a pressure discharge hole above. [powder trough]: in order to fill the position of coffee powder, it is shaped like a cylindrical funnel [upper seat]: the place where the coffee liquid is finally poured out is a hollow metal tube, from which the coffee liquid rises. [towels]: the siphon kettle needs wet towels to cool down, while the mocha pot needs towels to help connect the upper and lower seats. 1. First put the lower seat into cold water, the water level must be under the pressure relief valve, so as to prevent boiling water from ejecting from the air hole. two。 Put the coffee powder in the powder trough and fill it to about 9 minutes. Pat the edge and gently press the coffee powder to make it dense and smooth. Insert the powder trough into the lower seat. 3. Keep the upper and lower seats tight to prevent the coffee liquid from overflowing from the card lock in the process. If hot water is used in the lower seat, please use a towel to tighten it. Put the mocha pot on a small gas vaporizer or induction cooker and heat it over medium heat at first. When you hear a hiss, it indicates that coffee has flowed out of the metal tube. At this time, turn the fire into a small fire, and the coffee will flow out slowly. 5. When the sound changes to a slight boo-boo, or when the metal tube has emitted yellow-and-white foam, you can turn off the fire to avoid excessive extraction. At this time, the mellow coffee is finished. Mocha pot

forty-one。 Preparation utensils: siphon pot, mixing bar, tea towel, alcohol stove (gas stove), timer siphon coffee complete strategy: 1. First, load the lower seat of the siphon pot with 180cc water (it takes less time to use hot water), load the filter cloth into the bottom of the upper seat, pull the spring through the siphon to the front end and hook and fix it, put 15g of coffee powder in the upper seat, and tap a few times to make it smooth. two。 Dry the outer edge of the lower seat glass (this action must be accurate, otherwise the lower seat glass will crack due to heating), then place the gas stove under the lower seat to boil the water, and then gently insert the upper seat into the lower seat opening. When inserting, first move the gas stove away slightly, lest the boiling water overflows with the filter bead string, causing scald. 3. Move the gas stove back, the firepower is a little bit stronger on the medium fire, and the boiling water rises from the middle tube to the upper seat. Turn down the firepower at this time to avoid excessive bubbles. When the water rises to the upper seat, the stirring rod stirs 6 times from inside to outside or from outside to inside in the same direction, and the coffee powder attached to the wall of the upper seat, which is not soaked in water, is boiled by pushing it into the water from top to bottom at the front end of the stirring bar (this process is completed in 10 seconds). Siphon Coffee 1 Coffee 3

forty-two。 4. After another 7 seconds, repeat the above stirring method again, after another 7 seconds, repeat the stirring method again, and then boil for another 6 seconds. (formula: 10 seconds-7 seconds-10 seconds-7 seconds-10 seconds-6 seconds). Before stuffy cooking after the second mixing, turn the firepower to a minimum. When the time is up, remove the fire source immediately. 5. Wrap the lower seat with a wet cloth to quickly extend the middle tube of the coffee and flow back to the lower seat. 6. Thumb gently push the rubber place, assist to remove the upper seat, shake the lower seat, so that the coffee concentration is uniform, can be poured out to enjoy. Siphon coffee 2 Coffee 3

forty-three。 Siphon coffee 3 stroke 3 cleaning and maintenance 1. When you get the siphon pot for the first time, don't rush to make coffee, empty the water first, and then start your coffee experiment. two。 Every time the coffee is brewed, after the pot cools, every part must be cleaned to avoid the smell of oil residue. 3. It is found that the water in the upper seat is falling more slowly, don't worry, he just reminds you that the filter cloth should be changed. (the ministry needs to change the whole filter screen, the filter cloth is only 10 yuan for a piece of filter cloth, and some will give it to you. ) Tips for siphon coffee 1. The reason why siphon coffee is regarded as a professional skill by coffee master is that there are too many factors in personal skills. Generally speaking, coffee proportion, heat temperature, mixing method, and time control are the four factors that most easily affect the taste of coffee. two。 A spoonful of pointed coffee beans plus a small spoonful (about 13g) to the last cup of water, boiled for 50 seconds to 1 minute and 30 seconds is the most suitable concentration for black coffee, but this will vary depending on the type of coffee beans, roasting depth, grinding thickness, and personal taste. 3. Siphon coffee powder is about the same size as fine granulated sugar granules. If it is too fine and boil for more than 1 minute, it will cause excessive extraction and affect the taste. 4. When mixing, please avoid too much action, and contact with the coffee powder and filter cloth at the bottom of the upper seat, so as not to affect the acidity of the coffee entrance. 5. Remember the foam powder layer after the first mixing? From the thickness of the foam powder layer, the aroma of the steam, you can tell whether the coffee beans are fresh. If the foam powder layer is very thin, eliminate excessive stirring, that is, the coffee beans are not fresh. 6. Do you want to taste better? The action of warming the cup must not be omitted, it can help coffee upgrade small moves.

forty-four。 The method of brewing: 1. Because of its longer extraction time, it is more suitable to use deep-roasted coffee beans, which will not lose flavor and produce sour taste. In order to increase the area of contact with water, the finer the coffee powder, the better. Because the dripping type can not show the flavor of coffee, it is recommended that high-grade pure coffee is more suitable for 3. Pour hot water for the first time as long as all the coffee powder is soaked in water to make it expand by 4. 5%. Pour water to wet the coffee powder before dripping begins. Adjusting the throttle valve to 35 / min / min is the most suitable for ice-dripping coffee.

forty-five。 Italian coffee machine Italian coffee machine a cup of good Espresso combined with soft milk foam can create countless changes in Italian coffee drinks, but it should be emphasized that since the drinks are for people to drink, all changes and combinations must be based on delicacy, and then consider the appearance. Espresso: generally can be divided into Single and Double, the difference is that the amount of powder Single is about 7 Murray 9 grams, Double 12 Murray 14 grams, the capacity of coffee remains the same! Many people are afraid to drink Espresso, probably because they think it has something to do with "espresso". Imagine that ordinary coffee is bitter enough, so why bother to order a cup of espresso to embarrass yourself? But do not know that a good Espresso not only will not be bitter, but also has a sweet and sour wild taste, the perfect Espresso can still feel sweet in the mouth an hour after drinking it.

forty-six。 Manual foam preparation utensils: stainless steel manual milk foam pot, thermometer, gas vaporizer, hearth 1. Pour two-fifths of the fresh milk into the kettle and heat the milk to about 65 degrees Celsius. two。 Put the lid on the lid, press the right thumb on the lid in time, and hook the handle with the other three fingers. Hold the pressure bar in the left hand and twitch back up and down, about 60 murals 70 times. 3. After scraping off the thick foam on the surface, the rest of the fresh milk and foam can be used with coffee. Secret 1. Please use full-fat fresh milk, long-lasting milk or milk powder. two。 When twitching under the hand, do not press the pressure bar to the bottom of the pot, the speed is mainly slow and then fast. If there is no temperature timing, it can be observed that there is a layer of small bubbles around the surface of the fresh milk. at this time, the temperature is about 55 degrees. The fire source can be heated again, and the fresh milk at the bottom can be stirred moderately to avoid scorching the bottom. 4. If you want to make ice milk foam, you can add moderate crushed ice and quickly lower the milk temperature before you can make a fine milk foam.

forty-seven。 How to taste coffee-cup test includes: dry aroma (Fragrance) freshly ground unboiled smell. Wet aroma (Wat Aroma) is the smell produced in the important process of filling and brewing coffee (prepreg). Bright acidity (Brightness-Acidity). Sweetnessy tastes when the coffee is still hot. Bady is the feeling of slipping the tongue over the upper jaw to feel the smoothness of the coffee. Generally speaking, the coffee tongue rich in flavor oil is slippery. Complexity (Complexity), depth (Depth), hierarchy (Dimension). Flavor uniqueness (Regional distinction) is the unique flavor of the producing area or the uniqueness produced by the processing process (Manning). Yu Yun is literally the feeling left in the mouth 4 hours after drinking coffee.

forty-eight。 How long has it been since you tasted a cup of coffee? In the endless traffic and the hustle and bustle of life, how long has it been since you gave yourself a good cup of coffee? The coffee shop is an oasis in the desert, injecting a warm current into the lonely soul of the lonely country, replenishing your body temperature gradually lost due to numbness, and moisturizing your life dried up by long-term indifference. In the white porcelain plate, the fate of cream and sugar is all in your hands. It can be bitter, it can be sweet, it can be rich, it can be light. This is the world of coffee.

forty-nine。 Some people translate L atte into latte, and some people translate it into Nati. What is L atte? In Italian, L atte means milk. L atte Coffee is a kind of coffee mixed with one Espresso, three milk and one milk foam. This milky L atte is one of the Italian favorites to drink coffee. The same [Ole Coffee] is a French saying that Cafe au lait means milk coffee.

fifty。 An Espresso, plus a portion of steamed milk and milk foam, and finally with the right amount of cinnamon or chocolate powder, become a cup of fragrant Cappuccino! Unlike other coffees, Cappuccino puts the sugar at the bottom of the cup and pours in the hot Espresso, milk and foam in sequence. It is said that Cappuccino is a method of drinking discovered by a missionary, and the Chinese name for coffee comes from its sound.

fifty-one。 Espresso refers to a method of brewing coffee under high pressure. This Espresso coffee brewing method originated in Italy, and because the ingredients in the coffee need to be extracted under high pressure, the coffee is made with a thicker dark brown liquid. And we call it espresso.

fifty-two。 What is Mocha coffee? One Espresso, one bitter chocolate, plus one hot milk, becomes the so-called Mocha coffee. When tasting mocha, you can add as much sugar as you like. The main feature of mocha coffee is to taste the aroma of coffee and chocolate.

fifty-three。 The report is over. thank you! Please give me your advice.