How do you make Mexican coffee _ what are the ingredients of Mexican coffee _ how much is a cup of Mexican coffee

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Mexico, located at the northern tip of Central America, is the fourth largest coffee producer in the world, mainly growing Arabica coffee beans. Due to the influence of geography and weather environment, almost all the well-known Mexican coffee bean producing areas in the world are in the southeast of the country, near Guatemala. These include Oaxaca (Oaxaca), Coatepec (Cotepe), Veracruz (Veracruz), Chiapas (Chiapas) and Pluma (Pramin).

Although Mexico is at the edge of the coffee production belt and the flavor of coffee is relatively peaceful, the coffee grown in this country is quite characteristic and even representative.

Sign 1 of Mexican coffee beans: organic coffee

Arabica coffee accounts for 70% and 80% of all coffee production, but it has high requirements for weather and soil environment, and its ability to resist insect pests is very poor. Therefore, many countries that mainly grow coffee in Arabica will use pesticides and chemical fertilizers to improve the success rate of planting.

However, some countries will use more environmentally friendly organic planting methods. From the time the coffee seeds are buried in the soil, they do not need all chemical raw materials, but only rely on natural conditions, and they also need to grow in all the planting and production processes. Only through strict control, supervision and certification by professional institutions can it become a real organic coffee.

It is worth mentioning that the certification process of organic coffee is quite long, which takes about three years. So when coffee growers decide to do organic certification, it means a time-consuming and costly investment begins, and Mexico is the world's largest producer of organic coffee.

Mexican coffee bean logo 2: coffee bean giant baby elephant bean

The elephant bean was found in Maragogype in northeastern Brazil in 1870. It is the largest coffee bean among Arabica beans and is basically three times the size of other coffee beans.

In addition, elephant beans, as a descendant of Arabica, can also adapt to the lower altitude planting environment and have a good flavor performance. Among them, the elephant bean, which is recognized as the best quality and the most representative, grows in the two neighboring countries, Mexico and Guatemala.

But most coffee lovers say they still prefer Mexican elephant beans. On the one hand, they are organic beans grown by heaven, and on the other hand, the elephant beans in Mexico's Liquidambar MS (Liki Danbar) region are also famous for their smooth, mellow, fragrant and attractive taste.

Mexican traditional Coffee Cinnamon Pottery Pot makes Coffee

Caf é de olla, a traditional Mexican coffee, gets its name from a traditional clay pot used to make coffee. Moreover, many locals believe that the most authentic way is to brew coffee in this clay pot and season it with coarse sugar bars and cinnamon sticks.

To be honest, the traditional coffee practice of Mexicans is a bit heroic. Especially in the past, when winter came in Mexico, lots of sugar, whole cinnamon sticks and tequila were added to the Caf é de olla to keep warm.

But now Mexican coffee has also been improved to become one of the fancy coffee. If you are a coffee lover, you might as well learn how to make it:

1. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot.

two。 After mixing well, add the cocoa powder until it dissolves again.

3. When the milk mixture is cooled, pour it into the prepared black coffee.

4. Finally, decorate with cinnamon sticks, sprinkle some cinnamon powder and Mexican coffee will be fine.

Mexican Sunset Coffee

Materials:

(1) one cup of iced coffee.

(2) appropriate amount of whipped cream (or is replaced by vanilla ice cream).

(3) one egg yolk.

(4) Green mint wine 1 pound 3 ounces.

(5) appropriate amount of crushed ice.

Brief description: cool and mellow, fresh and rich egg yolk, creative and delicious.

Practice:

(1) fill the cup with 7 minutes of crushed ice and pour into the sweetened iced coffee until

Full of 8 points.

(2) rotate and add a layer of whipped cream (or a large ball of vanilla) to the top of the coffee

Ice cream.

(3) pour an egg yolk from the side.

(4) sprinkle with green mint wine and serve.

Suitable time to drink: after meal

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