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Black coffee (black coffee)

Also known as "black coffee", commonly known as "fast coffee" in Hong Kong-coffee baked directly with coffee beans, without adding milk or sugar, will affect the way the coffee is consumed. Instant coffee does not belong to black coffee.

When drinking coffee in a coffee shop, you are often confused by the lattes, cappuccinos and coffee O'Lei on the menu, or confused about the difference between Italian coffee and American coffee. here are a few coffee-related drinks you will see in coffee shops or special coffee drinks in different countries and regions.

Black coffee (black coffee)

Also known as black coffee, basically as long as there is no sugar, no milk coffee is called black coffee, but instant coffee is no longer this list, black coffee is coffee beans with caramel, roasted at high temperature, with the taste of bitter, sour, caramel and carbonation. The black coffee brewed by beans in different regions has different flavors. According to the taste of different places, the coffee is roasted with different seasonings such as chocolate, syrup, fruit juice, cinnamon, nutmeg, orange blossom and so on, which is called flavored-coffee.

White coffee (white coffee)

The specialty of Malaysia originated in the town of Ipo. in about the 19th century, a large number of Chinese came to work as miners in Ipoh, Malaysia, in order to make a living. at that time, they inadvertently found coffee growing in the wild, which had a refreshing and refreshing effect, so it was loved by the majority of Chinese miners. One day, Westerners came here to teach miners how to make coffee in the West, and with the passage of time, the influence of coffee in Malaysia gradually expanded, but the Chinese at that time did not like the bitter and sour taste of coffee, so it was improved by mixing different coffee beans, adding the right amount of milk and sugar, and changing the coffee baked at high temperature to medium and low temperature for a long time. As a result, it has gradually become a local characteristic drink in Malaysia, and it has been loved by the local people.

Italian espresso (Espresso)

It is defined as the amount of 25ml extracted under the pressure of 9 bar (bar) by adding 8g coffee powder to 88Murray in 82 degrees hot water, and the golden foam on the top of espresso is called crema. The quality of an espresso can usually be judged by crema.

The essence of coffee is quickly and fully extracted to complete a full-bodied, aromatic, high-purity, bitter caramel-flavored coffee. Ordinary people are unable to use the more expensive commercial Italian coffee machines at home, mostly using the mocha pot invented by the Italians. The principle of the mocha pot is that the coffee is extracted by vapor pressure, and the water boils in the secret chamber. There is enough room to gather steam, the pressure caused by steam, so that hot water escapes from the secret room and penetrates the coffee powder.

In order to meet the needs of different consumers, in addition to a single Espresso, there is also a stronger double espresso, called Espresso doppio,doppio, which means double in English.

American coffee (American Coffee / Americano)

In World War II, American soldiers came to Italy, they could not get used to drinking Espresso, the taste was too bitter, too strong, so they added a lot of hot water to Espresso to dilute the taste. This way of drinking made the Italians feel very surprised, calling this American way of drinking "Americano", so the name spread, specifically referring to the way of drinking Espresso diluted by hot water.

Turkish Coffee (Turkish coffee)

It is a more primitive method of brewing coffee, and the other is called Middle Eastern coffee (Middle estern coffee), using a brass or copper pot with a long handle, which is called "cezve" in Turkey, "ibrik" in the United States, and "briki" in Greece. The coffee brewed by boiling coffee powder many times, the foam on the surface is a symbol of brewing experts, will be evenly distributed to the guests, with the meaning of respect, drinking together with coffee grounds, while we have heard of coffee divination, it is from this, according to the bottom of the natural formation of coffee grounds to predict the luck of the day.

Vietnam Coffee

Put the coffee powder into a special metal filter, pour hot water, let the coffee drop into the cup below the filter, wait for the coffee to drop, then add condensed milk or sugar, stir and drink. In Vietnam, there are two kinds of drinks: cold drink and hot drink. The hot drink is kept warm in another bowl filled with hot water when making coffee. The cold drink is then made with ice cubes.

Death wish coffee (death wish)

Brown, a coffee shop owner in New York in the United States, developed the coffee in 2013, using Arabica beans and adopting a special roasting method to increase the caffeine content to two to six times that of ordinary coffee, claiming to be the most refreshing coffee in the world. the package is printed with a head with a health warning claiming that each person can only drink two cups a day.

The method of making different types of coffee. (photo source: goo.gl/duzhcn)

Animal coffee

Some animals will eat coffee fruit, because the coffee fruit is indigestible, so after digestion and fermentation in the animal body, it will be excreted out of the body. Local people pick up the droppings of these animals, which are fully washed and roasted to become animal-made coffee. Like Musk Kopi Luwak, masked palm civet Coffee and Thai Elephant dung Coffee.

Musk Kopi Luwak (Kopi Luwak;Civet coffee)

Indonesia's native coconut cat (a species of civet) with undigested coffee fruit in its feces, also known as Kopi Luwak or civet coffee, is one of the most expensive coffee in the world.

Coffee critic Chris Rubin once gave a good comment ─ "the wine is so rich and strong, the civet coffee is incredibly rich, almost like syrup, its thickness and chocolate taste, and lingering on the tongue for a long time, pure aftertaste."

Because of its high price, some unscrupulous manufacturers have made civet coffee in an inhumane way. The media once revealed that some operators kept coconut cats in narrow cages and constantly fed coffee fruits in order to increase production. Zhang Jingke, the owner of Shanhaiguan manor in Taiwan, developed a method of using strain fermentation to make musk Kopi Luwak through scientific methods. (note 1)

Taiwan masked palm civet Coffee

With the assistance of a professor at the Industrial and Technical Research Institute, fruit grower Ruan Yongguang in Taitung produced a Taiwanese version of musk Kopi Luwak. Taking advantage of the fact that masked palm civet, who is of the same family as the coconut cat, likes to eat coffee fruits, he has cultivated four kinds of intestinal lactic acid bacteria and added artificially harvested coffee beans to produce masked palm civet coffee through in vitro fermentation. this scientific way of production not only reduces the smell of cat shit in the coffee, but also increases the rich flavor.

Thai Elephant dung Coffee

Black ivory coffee, also known as black ivory coffee, was invented by Canadian entrepreneur Black Dinkin. After eating the fruit of coffee, the elephant will maintain the digestion process in the body for three days. After fermentation in the body, it tastes quite distinctive. Unlike the musk Kopi Luwak, the coconut cat takes the initiative to eat the fruit of coffee, but the elephant eats the fruit of coffee, all of which are fed artificially.

Vienna Coffee (Viennese)

Adding whipped cream to the coffee and sprinkling the colorful rice sprinkled with sugar was invented by Ein Schubner, a coachman from Vienna, who made a cup of coffee for herself on a cold night while waiting for her master to return. At that time, I couldn't help but fall into the family wife's gentle stomach and the memory of her stirring the sugar and cream in the coffee, unwittingly adding a lot of cream. But it was not stirred, which made today's Viennese coffee.

Espresso + milk

Viennese Franz George Kolschitsky invented the method of adding milk to black coffee in 1683, when the Ottoman Turkish Empire, which was defeated by Poland, left a batch of coffee beans in Vienna, making coffee slowly popular in the city. However, because the taste of black coffee is too bitter, many people are not very used to it. In order to make the coffee more acceptable to consumers, Cochis tried to add milk to the coffee to create a warm taste and low irritation to the intestines and stomach. And this coffee practice continues to this day.

Latte (Caffe Latte)

Caffe Latte is Italian, which means coffee latte, and Latte means milk in Italian. In Taiwan, we used to ask the shopkeeper for a latte, and the shopkeeper would give you a latte. But in Italy, the shopkeeper will directly give you a cup of "milk". If you want to drink coffee with milk in Italy, remember to ask for a cup of "Caffe Latte" so as not to make a joke.

Today's lattes are 1/5 espresso, 2/5 hot milk and 2/5 foam. However, in the beginning, the latte actually had no milk foam, because the emergence of the milk foam machine was about 1950Murray in the 1960s, but the invention of milk foam is still inconclusive, and there are many opinions, so ordering a cup of Caffe Latte (coffee latte) in Italy may not have milk foam.

Espresso and milk are the two protagonists of the coffee latte. Tasting the taste and balance of the two is the most unique flavor of the latte, and the pull on the surface of the latte is an art worth appreciating.

Cappuccino (Cappuccino)

The coffee practice invented by the Italians in the 20th century adjusted the proportion of espresso, milk and milk bubbles. As the proportion of espresso increased, the color in the cup changed to dark brown, accompanied by a trace of white milk, just like the dark brown cloak of a Franciscan monk in Italy and covered with a white scarf, while the Italian word Cappuccino originally meant the dark brown cloak of Franciscan monks. Give Cappuccino its name.

Cappuccino has 1/3 espresso, 1/3 hot milk and 1/3 milk foam, can also be sprinkled with cocoa powder and cinnamon powder to enhance the flavor, in cappuccino, espresso as the protagonist, milk as a supporting role, and taste, is a coffee-flavored latte.

Coffee Ole (Caf'e au lait)

Caf'e au lait is French, and "au" is like "in" in English, meaning to put in or in. Inside, and lait is the French word for "milk", so Caf'e au lait means to add coffee to milk, transliterated as coffee O'Lei, coffee O'Lei does not have a recognized proportion, but mostly espresso to milk at 1:1, the biggest feature is that espresso and milk are injected into coffee cups from both sides at the same time, which is still France's favorite breakfast drink, while served with bread. Coffee Ole also has its own coffee cup, which has the largest capacity of all coffee cups.

Moka (Mocha)

There is a coastal town in Yemen in the Middle East called Mocha, where coffee beans are produced with the flavor of chocolate, which is later generally referred to as a special variety of coffee beans with chocolate aroma, called "mocha beans". Later, Mocha is changed to the name of a drink, while mocha is the protagonist of chocolate, with 2/5 espresso, 2/5 hot chocolate and 1/5 hot milk.

Macchiato (Macchiato)

The original meaning of Macchiato in Italy is "coffee soiled with milk". A small amount of milk foam or milk is added to espresso, perhaps only a small tablespoon, which can be filled in an Espresso cup. From the outside, it looks like espresso is lit with a little white. If you use double espresso to make macchiato, it is called big macchiato, while only one espresso is used to make macchiato, it is called small macchiato.

Coffee + wine

Coffee with sweet wines, such as kahlua Coffee Sweet Wine, Berry Irish Sweet Milk Wine (Bailey's Irish cream), Sheridan's coffee layered liqucur, Elephant Milk Wine (amarula cream). In addition to sweet wine, there are royal coffee with brandy, Latte Martini invented by Napoleon and Latte Martini with vodka, the most famous of which is Irish coffee with whisky.

Irish Coffee (Irish Coffee)

Whisky is added to the coffee, whipped cream and salt on the edge of the cup, and the most reliable legend of this drink is that it was prepared by a bartender working at the airport for a stewardess. The bartender is good at mixing cocktails and adores a stewardess. He hopes to make a cocktail with his own stewardess, but the stewardess only orders a different kind of coffee. Later, the bartender thought of a way to add Irish Whiskey to the coffee as a new drink, named Irish Coffee, and added it to the menu. Unfortunately, the girl was not a careful person and never found it. Later, she finally found out that she had ordered it. When I helped the girl to serve this cup of coffee for the first time, I was so excited that I burst into tears. For fear that the girl might see it, I wiped away the tears with my fingers and drew them on the mouth of the Irish coffee cup. I hope the girl can feel the taste of missing fermentation. Later, as long as she stayed at the airport, the girl would order a cup of Irish coffee, and gradually they became acquainted with each other. The girl would tell him interesting stories about countries around the world, and the bartender would teach her to make Irish coffee. Until one day, the girl decided not to be a stewardess, and the last time she made Irish coffee for her, the girl said "Farewell" to him. Then the girl returned to San Francisco and wanted to drink Irish coffee one day, but she couldn't find it in all the cafes. She knew that Irish coffee was created for her by the bartender.

For the drinks introduced above, the proportion of ingredients in this article is for reference only. Like latte and cappuccino, because the proportion of ingredients is so similar, some stores even cancel the sale of cappuccino. The important thing is how to make your favorite according to the proportion of these ingredients.

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