The Australian way of cappuccino coffee-you can't imagine Australian specialty coffee.

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What is the most important feature of cappuccino coffee?

Have you ever had choice anxiety when drinking coffee? Common Coffee of Coffee Menu

When traveling, do you also like to walk around the streets of major cities, look for a specialty cafe in hidden laneway, and sit down and savor the afternoon? Looking at a dazzling array of coffee options: macchiato Macchiato# mocha Mocha# latte Latte# cappuccino Cappuccino. Do you have the same confusion as I did? How to choose a cup of coffee that suits your taste and style? Coffee menu Lesson One, let's talk about a few common coffee options. (Melbourne style)

1. Latte Latte

Latte 1 Latte 2

The word Latte comes from Italy, which means milk, and in France, it is called lait, which also means milk. Latte was invented by Fanz George Kolschitsky, a native of Vienna, Italy. As the name implies, Coffee Latte is milk and coffee. But later people were lazy to call this drink a latte Latte for short.

The composition of the latte is 1. One portion of semantic concentrate (one shot: 30ml of espresso) 2. Hot milk whipped (usually with one centimeter of foam foam on the top of the coffee). There is a unique way of drinking lattes in Melbourne. Some people sprinkle a thin layer of brown sugar powder on the top foam of the latte, then scoop it up with a small spoon and taste it! In addition, in Australia, it is usually filled with a transparent latte cup (about 200ml-300ml), so gluttons can clearly tell whether this is a good latte or not. In the coffee city of Melbourne, drinking Gaga has always been a very fastidious national sport.

two。 Cappuccino Cappuccino

Cappuccino 3Cappuccino 2

Cappuccino Cappuccino, also from Italy, is a very layered cup of coffee. The word was originally the name of a church in Italy (Franciscan Capuchin Friars), and Cappucio means headscarf in Italy. This cup of coffee was invented by Italian Abchiha, who also invented the steam pressure concentrator (espresso machine). Cappucinno gets its name because of the color of the coffee and the thick foam on it, like a Franciscan monk in a dark brown coat and a headscarf. Cappuccino Yomo was invented in 1948, but it was not until a report in San Francisco after 1990 that it became world-famous.

This cup is full of layers of coffee, the first taste of thick milk foam, accompanied by the aroma of chocolate powder dancing on the tip of the tongue. The next sip is the symmetrical mixture of espresso and milk, which makes people feel the bitter and full-bodied aroma on the tip of the tongue after roasting and extracting coffee beans. The composition of cappuccino: 1. One portion of semantic concentrate (one shot: 30ml of espresso) 2. Hot milk that has been foamed (the top layer has a foam of 1 beat 3, which is a little more than a latte). Finally, sprinkle with chocolate powder. Cappuccino is usually filled with Ceramic cup, a ceramic cup with a handle, and there is only about 150ml-180ml in a cup, so the coffee is more concentrated and tastes stronger than a latte!

3. Flat White (Australian specialty coffee)

Flat White

Australian Milk Coffee Flat White comes from Australia's exclusive coffee, from Sydney, is a cappuccino variety. His concept is the same as that of cappuccino, except that it changes on the top foam. In principle, Flat White is a cappuccino without milk foam, and gluttons who don't like the taste of milk foam usually order such a drink. The components of Flat White are as follows: 1. One portion of semantic concentrate (one shot: 30ml of espresso) 2. Steamed hot milk (there is hardly any foam barely no foam on top on the top). Flat White is also filled with Ceramic cup, a ceramic cup with a handle, and a cup contains about 150ml-180ml.

(I'm sorry that stupid fish can't find a suitable translation for Flat White, because this cup of coffee is really not very famous in Taiwan, and it's a bit stupid to translate it into "plain white" or "flat white".)

4. Big Macchiato Long Macchiato

Long Mac 1 Long Mac 2

I believe you have heard of Starbucks' caramel macchiato, but you are still a bit strange to this cup of coffee. Macchiato is also a cup of coffee from Italy. The word Macchiato, which originally means Spotted/Stained in Italy, is called Macchiato because there are lovely white foam dots on this cute cup of coffee.

Macchiato this cup of coffee is very strong, is a cup of coffee beans want to taste the original flavor, while enjoying a little milk aroma of the old gluttonous will order. Big Macchiato is composed of: 1. Two parts of semantic concentrate (two shots: 60ml of espresso) 2. A little milk (can be "hot milk Macchiato Caldo" or "cold milk Macchiato Freddo") 3. Made up of a little bit of milk foam. Some coffee shops will put some hot water in the coffee cup to concentrate and neutralize the coffee before the coffee is concentrated and extracted, so that the taste will not be sharp and bitter. Big Macchiato generally uses a small Italian concentrated glass espresso glass or Italian concentrated ceramic cup espresso cup.

5. Little Macchiato Short Macchiato

Short Macchiato Short Macchiato 2

The little macchiato is more delicate than the big macchiato, which in principle is a cup of espresso with a little milk. Its composition is: 1. One portion of semantic concentrate (one shot: 30ml of espresso) 2. A little milk (hot or cold) 3. A little milk is soaked in the middle of the coffee. Little Macchiato is also filled with a small Italian concentrated glass espresso glass or an Italian concentrated ceramic cup espresso cup.

6. Black coffee Long Black (or American coffee Americano)

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Black coffee Long Black or American coffee Americano is a cup of coffee without milk. Basically, black coffee is milk-free and is suitable for people who are lactose intolerant or don't like milk. But just like Taiwan's foamed black tea, each guest will have unique preferences, such as precious milk, semi-sugar, less ice and less pearls. So some gluttons will ask for a little ice milk when ordering black coffee! The practice of black coffee is: 1. Pour in 1 cup of hot water and 2 cups of hot water. Two parts of semantic concentrate (two shots: 60ml of espresso) 3. Hold the small ear of the coffee cup with your index finger and rotate it three times so that the golden oil crema on the top layer of the coffee is evenly mixed with water. The top layer of a good black coffee is usually covered with golden grease, which is called crema in English. The container used in Australian black coffee is also a ceramic cup ceramic cup.

It is also worth mentioning that although the ingredients of American coffee Americano and black coffee Long Black are the same, strictly speaking, there is a slight difference in practice. The practice of American coffee Americano is usually to extract espresso and then add 1 cup or 2 cups of hot water. On the other hand, the big black Long Black is to first add 1 ram 2 cups of hot water and then extract Italian espresso. Generally in Melbourne, baristas will prefer the second approach, first heating hot water to extract coffee concentrate will not destroy the beautiful golden crema on top of the coffee.

The name American coffee Americano comes from World War II. When American soldiers came to Italy, they asked for hot water to be added to the Italian concentrate to increase the amount of coffee. (personally, do Americans really prefer large portions? is it a concept that a few big is beautiful? @ @) the word by the way, Americano means American in Italy.

7. Espresso Short Black (Espresso)

Espresso

Espresso short black (Espresso) is an authentic way of drinking coffee. In early Italy, tasting such a cup of espresso was a symbol of urbanization. People usually stand at the coffee bar espresso bar to drink two cups of coffee and socialize. It's a coffee bar, not a bar-it's much healthier, isn't it? As the name suggests, espresso is only 1. 5%. One espresso without water or milk. This way of drinking can most directly taste the original flavor of coffee beans, and it is also the earliest primitive way to drink coffee. Such a cup of coffee is usually filled with a small Italian concentrated glass cup espresso glass or an Italian concentrated ceramic cup espresso cup.

8. Mocha Mocha

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Mocha is actually the name of a small town in the well-known coffee-producing region of Yemen, near the Red Sea, which monopolized the export of Arabian coffee in the 15th century. At the same time, mocha is also a kind of chocolate-colored coffee beans from this town.

Speaking of mocha, it is actually a cup of chocolate coffee, which is widely loved by chocolate lovers. His behavior is more or less the same as that of cappuccino. (did you find that cappuccino is actually quite popular?) The only difference with Cabo is that Mocha adds chocolate powder (Chocolate powder) when milking or pours chocolate concentrate (chocolate syrup) into the coffee cup before Italian concentrated extraction. There are two ways to do Mocha:

* the first kind: 1. Pour the chocolate concentrate into the coffee cup 2. Extract an espresso 3. Pour in steam and heat the milk 4. The top layer is also covered with 1 stroke 3 foam 5. Sprinkle with chocolate powder or cinnamon powder 6. Sometimes a marshmallow is placed next to the coffee cup to increase the taste (optional)! * the second kind: 1. Extract an espresso 3. Add the chocolate powder to the fresh milk and heat it with steam. The top layer is covered with 5. 5% milk foam with 1 beat 3. Sprinkle with chocolate powder or cinnamon powder 6. Put a marshmallow next to the coffee cup to add optional! If you use white chocolate, it becomes a white mocha. )

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