Fragrant Journey-- Ethiopia Ethiopia

The origin of Ming Jinuo:

she,

Without the aesthetic romance of cappuccino

Nor is it as gorgeous as the refinement of Campbell Blue.

But she is full of the carefulness and thoughtfulness of the Ming family.

Ming Jinuo, a special coffee carefully prepared by the Ming family for the guests.

Her origin, there is a short story

One day, after drinking Cappuccino, several guests talked about both the fragrance of cinnamon and the smoothness of cream, which happened to be heard by the baristas who refilled their cups, so they began to discuss it. Soon after, Ming Chino was born.

Production method:

Syrup, Espresso, cream and cinnamon powder are necessary materials.

1. Pour the right amount of syrup into the coffee cup.

2. Make Espresso.

3. Add hot water to the coffee cup at 4pm 5.

4. Pour cream on it (don't sprinkle it outside).

The last thing the Ming family Chino makes is to order a cinnamon flower, first, the fragrance of cinnamon is pleasant; second, the dragon painting should be the finishing touch, and a cinnamon flower activates the dexterity of Ming family Chino.

Taste characteristics:

The beauty of this coffee lies in the taste of the triple style, coupled with the fragrance of cinnamon, smooth and soft.

Tasting method:

Triple taste, the top smooth cream at the entrance, cool, soft, refreshing, instantly stimulate every taste bud; followed by strong coffee, lubrication and slightly bitter; the bottom is sweet syrup, will not melt, let you fully experience the pleasure of bitterness.

Tips:

1. Drink and drink in time. Smooth and cool cream is easy to melt in contact with warm coffee, so it loses its ice-sweet taste and should be tasted in time.

2. It is not suitable to stir. Triple taste, so that the whole cup of coffee is full of charm, a stir will lose this good feeling.

Heart to heart, Ming family and guests go hand in hand.