A brief introduction to fancy Coffee and the introduction of Professional terms related to fancy Coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

1 fancy coffee-introduction

Fancy coffee is coffee with seasonings and other drinks.

Fancy coffee

1Mui-fancy coffee is inappropriate to pull flowers. In fact, fancy coffee does not need to pull flowers, pull flowers only to make the shape of the coffee a little more beautiful, but also can not pull. Fancy coffee is nothing more than individual coffee with other ingredients such as milk, chocolate sauce, wine, tea, cream and so on. Fancy coffee does not have much definition and can not be regarded as real coffee, it can only be regarded as a drink. You can also make fancy coffee named after yourself, which is similar to cocktails.

What kind of coffee do you usually pull? Cappuccino, black sugar macchiato, latte. You can pull or you don't have to pull. Pull flower is just a regular picture of two liquids of different densities, milk and coffee, formed by human factors. In fact, fancy coffee can pull flowers, but cappuccino is a classic in coffee flowers. Maybe it started with cappuccino. The fancy coffee of some people's faces and animals on the Internet is actually not pulled out with milk, but painted with other props. There are only three shapes that can pull out flowers: hearts, swans and leaves.

3Mutual-Black Sugar Machidor, Cappuccino. The methods and materials are basically just a little different in shape.

4What are the uses that should be used for drawing flowers? First of all, an Italian coffee maker is essential. There is also an Italian coffee grinder and some gadgets such as stuffing sticks, hammers, milk jars and so on. Why do you need an espresso machine? The original coffee of fancy coffee is made by an Italian coffee machine, which is espresso and Espresso. The taste is smooth and mellow, highly concentrated, suitable for making raw coffee. If you use the siphon pot to make raw coffee, it can't be compared. What I said above is basically professional. An Italian coffee maker costs thirty or forty thousand. If you want to use it, you can buy a single-headed American coffee machine, or you can make fancy coffee.

The technique of drawing flowers needs to be practiced. Practice makes perfect. There are pictures, processes and videos on the Internet. You can learn while watching. If there are no conditions, you can pour water with a cup. Practice your hands flexibly, and the feel will come out naturally.

Return to the directory

2 fancy coffee-coffee collection

All kinds of coffee.

Well-known: blue Mountain Coffee | Kopi Luwak | Cubita

Category: single Coffee | mixed Coffee | Instant Coffee | espresso | Fine Coffee

Type: Cuban coffee | Brazilian coffee | Hawaiian coffee | Kenyan coffee | Java coffee | Jamaican coffee

Amber Coffee | Mocha Coffee | Mamba Coffee | Irish Coffee | Vietnamese Coffee | Costa Rican Coffee

Santos Coffee | Colombian Coffee | Mexican Coffee | carbonated Coffee | Italian Coffee | French Coffee

Style: latte | White Coffee | Black Coffee | Macchiato | Iced Coffee | Green Tea Coffee | Black Rose Coffee

Mandarin duck coffee | Turkish coffee | Milk coffee

3 fancy coffee-related coffee practices

1. Irish coffee

IrishCoffee

(Ireland)

Slightly deep-cultivated coffee 150cc

Irish Whiskey 20cc

White granulated sugar 10g

Stir cream or whipped cream 20cc

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.

2. Irish liqueur coffee

IrishMistCoffee

(Ireland)

Slightly deep-cultivated coffee 150cc

Irish liqueur 20cc

White granulated sugar 10g

Stir cream 20cc

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

Irish liqueur is a coffee wine made from Irish whisky, honey and vanilla. The combination of coffee, cream and liqueur is so delicious that it is fascinating.

3. Driver's coffee

Einspanner

(Austria)

Deep-baked coffee 120cc

Stir cream 20cc

You can sprinkle some sugar as needed.

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.

4. Xishen coffee

AmbrosiaCoffee

(United States)

Slightly deep-cultivated coffee 150cc

Italian liqueur 10cc

Brandy 10cc

A little powdered ginger

Brandy (for combustion) 20cc

A piece of sugar cube

Deluxe spoons should be used

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 that God means "immortality", the taste of this coffee is more mellow than "luxury coffee".

5. Vasik Coffee

(Mexico)

Deep-baked coffee 75cc

Foamed milk 75cc

Pomegranate juice 10cc

Green mint wine 20cc

Pour pomegranate juice and green mint wine into the cup, put in the stirred milk foam, stick the teaspoon to 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".

6. Rainbow iced coffee

Materials:

Iced coffee 120ml

Honey 15ml

The right amount of fresh cream

Red pomegranate juice 10ml

Strawberry ice cream 1 ball

160g crushed ice

A red cherry

Practice:

Coffee is made and cooled and set aside

Add honey to the coffee and gently stir with a bar spoon.

Pour in red pomegranate juice

Pour crushed ice into a cup, then pour in iced coffee.

Squeeze a circle of whipped cream and strawberry ice cream

7. Latin iced coffee

Materials:

Iced coffee 120ml

Fructose 30ml

The right amount of fresh cream

Green mint wine 30ml

180g crushed ice

Practice:

Coffee is made and cooled and set aside

Pour crushed ice into a cup, then pour in iced coffee.

Squeeze a layer of whipped cream and sprinkle with green mint wine

8. Eden iced coffee

Materials:

Iced coffee 120ml

Fructose 30ml

Brandy 5ml

The right amount of fresh cream

Green mint wine 30ml

180g crushed ice

Marshmallows 3 murmurs 4

A little chocolate cream

Practice:

Make the coffee, stir in the fructose, cool and set aside

Pour crushed ice into a glass, then pour in iced coffee and brandy.

Squeeze on a layer of whipped cream, add marshmallows and chocolate cream

9. Fruit coffee

Materials:

Iced coffee 120ml

Fructose 30ml

Brandy 5ml

The right amount of fresh cream

Green mint wine 30ml

180g crushed ice

Marshmallows 3 murmurs 4

Brown cocoa wine 10ml

Comprehensive slicing of fruit

Practice:

Make the coffee, stir in the fructose, cool and set aside

Pour crushed ice into a cup, then pour in iced coffee.

Add brown cocoa wine

All kinds of fruits are surrounded by the edge of the cup

Squeeze on a layer of whipped cream

10. Karya iced coffee

Materials:

Iced coffee 120ml

Fructose 30ml

White soda 100ml

The right amount of fresh cream

White orange fragrant wine 7ml

A little chocolate flakes

Practice:

1 coffee is brewed, stir in fructose, cool and set aside

Pour white orange wine into 2 cups, then pour in iced coffee and white soda.

3 squeeze a layer of whipped cream and chocolate flakes

11. Ole iced coffee

1. Add 16g coffee powder and 260cc water to Italian steam to get espresso. Or brew 40g coffee powder (non-Italian brewing utensils) with 120cc water to get espresso.

2. First add the appropriate sugar to the espresso, then prepare two glasses and fill them with ice.

3. Pour the pre-brewed espresso into the glass and stir well.

3. According to personal preference, slowly add fresh milk (fresh cream is also OK), and you can enjoy a cup of cool and mellow Orei iced coffee.

12. Green tea and coffee

The fragrance of green tea draws our attention back from a distant country. Japan is a nation that is good at absorption and integration. This time, they have found a balance between western coffee and eastern green tea. It also provides a new favorite for friends who love drinking tea. This is a pure Oriental flavor of coffee, the elegant fragrance of green tea, the rich exchange of coffee agitation.

The new popular coffee with a healthy orientation, with a hint of green tea aroma, quite Japanese flavor, you might as well give it a try!

Features: using green tea powder imported from Japan, with unique green tea aroma and sweet taste.

Tip: green tea powder has a health care effect, the quantity can be increased or decreased at will.

Taste: bitter, mellow, fragrant.

Ingredients: 1 cup of espresso, sugar packet, right amount of fresh cream, a little green tea powder.

Procedure: 1 cup of espresso, about 8 minutes full, rotate and add a layer of whipped cream, sprinkle with a little green tea powder, attach sugar packet and serve. (suitable for drinking time: all day)

13. Java mocha coffee

Features: the bitterness and mellowness of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable, very popular with women.

Tip: don't add too much chocolate syrup so as not to be too sweet.

Taste: sweet.

Materials: 1 cup of hot Java coffee, ice sugar bag, chocolate syrup 1 OZ, 1 cream ball.

Procedure: 1 cup of hot Java coffee, about 8 minutes full, add 1 packet of sugar, 1 stroke, 4 color color 1 peach 2 chocolate syrup, top and pour 1 cream ball. (suitable drinking time: after meal, afternoon)

14. Turkish coffee

To this day, the original cooking method is still used, and the complex process is somewhat exotic and mysterious. From this, we can peep into the heyday of the Ottoman Empire.

Turkish Coffee making method (one person)

1. Grind 12g deep-roasted coffee beans with the right amount of spices such as cinnamon or cardamom. (depending on your personal preference, you may not add it.)

two。 Put the above fine powder into the pot and boil with water for about 20 seconds.

3. Wait for the coffee grounds to settle at the bottom of the pot, then gently pour out the coffee clarified at the top.

3. You can drink coffee with lemon or honey, or you can drink coffee with Turkish sugar, cream sugar or chocolate in your mouth.

15. Masakron

Espresso mechanism: coffee powder 10g water 50cc sugar-free sparkling beverage (example: Peiluya) ice appropriate amount of lemon juice 10cc

General coffee making method: coffee powder 30g water 120cc sugar-free sparkling beverage (example: Peiluya) ice appropriate amount of lemon juice 10cc

Manufacturing method

After the coffee is made, pour it into a glass filled with ice and add the sparkling drink and lemon juice. The characteristic of Masakron is no sugar. If you want it to be sweet, you can use syrup or change the sparkling drink to 7-up.

16. Swiss chocolate coffee

Chocolate has always been a favorite of Europeans, especially the Swiss. When it is cold, people in Europe and America are used to putting some chocolates in their purses for a rainy day when they are hungry and cold-proof. Adding chocolate to coffee can reconcile the bitterness and replenish calories, and chocolate coffee has now become a favorite hot drink for Europeans when skiing in the mountains.

Materials

Espresso mechanism method: coffee powder 7g water 120cc sugar chocolate powder 15g

General coffee making method: coffee powder 12g water 120cc or chocolate syrup 30cc

4 fancy coffee-professional term

Flavor [Flavor]: the overall impression of aroma, acidity, and mellowness.

Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste.

The acidity of coffee is not the acidity or sour smell of acidity or alkalinity, nor is it an uncomfortable acid that enters the stomach. When making coffee, the performance of acidity is very important. under good conditions and skills, a special taste with fresh acidity can be developed, which is a necessary condition for high-grade coffee.

The sour taste of coffee describes a lively, bright flavor, which is somewhat similar to that used in wine tasting. If the coffee bean lacks acidity, it is equal to lose vitality, taste empty and boring, without layer depth. Acidity has many different characteristics, such as coffee beans from Yemen and Kenya, which have an impressive fruity aroma and a red wine-like texture.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup.

Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on.

Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water.

Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect.

Salty [briny]: after brewing, if the coffee is overheated, it will produce a salty taste.

The aroma of soil [Earthy]: commonly used to describe spicy and earthy Indonesian coffee, not the smell of dirt on coffee beans.

Uniqueness [Exotic]: describes coffee with its unique aroma and special flavor, such as flowers, fruits, and spices. Coffee from East Africa and Indonesia

It usually has this characteristic.

Aromatic alcohol [Mellow]: used to describe coffee with good acidity balance.

Mild [Mild]: used to describe a coffee with a harmonious, delicate flavor, used to refer to all plateau coffee except Brazil.

Soft [Soft]: describes low acidity coffee such as Indonesian coffee, and also describes it as mellow or sweet.

Sour [Sour]: a sense of taste in which the sensory area is mainly located at the back of the tongue and is characteristic of light roasted coffee.

Spice [Spicy]: a flavor or smell reminiscent of a particular spice.

Strong [Strong]: technically, it describes the advantages and disadvantages of various tastes, or the relative ratio of coffee to water in a particular conditioned product. It's popular.

In terms of usage, it describes the strong flavor of deep-roasted coffee.

Sweet [Sweet]: in essence, it is like fruit, and it also has something to do with the taste of wine.

Wild [Wild]: describes coffee with extreme taste characteristics. Wine [winy]: fruit-like acidity and smooth mellow, created by the contrast of special flavor. Kenyan coffee is the best example of wine flavor.