How do you drink Mexican coffee? How about Mexican coffee? What's the way to drink Mexican coffee?

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In the sixth century, an Arab shepherd named Kaldi was secretly watching goats while grazing and became extremely excited when they ate the red fruit of a wild shrub under the hillside. Curious Caldy picked the fruit himself, and after tasting it, he found that he was full of strength and was in a very happy mood. So he took the fruit and ran to the nearby monastery to tell the monks about the magical effect. However, the monk thought it was the devil, so he threw the red fruit into the fire, and the fruit emitted a special mouth-watering aroma. While the chief monk fell asleep, one of the young rebellious monks collected the cooled beans, ground them into powder and poured them into a container full of hot water, and the world's first cup of coffee was born.

Central and South America is the best producer of coffee. Coffee is famous for its mild, bright and sour taste, and Latin American beans are indispensable in almost all blended coffee recipes. Countries of origin in the region include Jamaica, Brazil, Colombia, Guatemala, Mexico, Costa Rica, Panama and so on.

Mexico is close to the north of the United States, and its coffee production ranks fourth in the world, mainly in the southeast adjacent to the Vivette Nango highlands of Guatemala. Brother Mo, about 70% of his coffee is exported directly to the United States, which is washed and divided into three grades according to their height. Generally speaking, Mexican coffee is evaluated as moderate aroma and mild mellow. Among them, the coffee beans produced by the giant elephant bean tree Maragogipe (also known as Maragogype) are not only three times larger than the general size, but also famous for their mellow and round taste.

Mexico is located at the northern end of Central America, the uppermost edge of the coffee production belt, the coffee producing areas of coatepec (Cortepe) and veracruz (Veracruz) in the north, the Pluma coffee in the Oaxac (Oaxaca) region in the middle, and the Chiapas (Chiapas) highlands on the border with the Vivette south fruit region in Guatemala. The vast majority of Mexican coffee is washed Arabica coffee, which is characterized by a very strong special aroma, a bit like overfermented fruit. Chiapas (Chiapas) beans at the southernmost tip of Mexico have a mild and delicate taste and a very special aroma.

Rich ecological conditions, coupled with high altitude and suitable temperature, form the unique flavor of Mexican coffee! Coffee beans are roasted in medium to deep depth, with aromas of apricot fruit slowly emerging at the first entrance, gently dotted with elegant molasses at the back, and a taste of evenly balanced floral fragrance.

Shallow baking City (fragrance): the aroma of the fruit is full and a little wild, the acid is not obvious until a few seconds after drinking, the fat taste is thin, and the aftertaste slowly appears behind the tongue. It has the aroma and taste of Pengfeng tea.

Medium baking (general B): the aroma of fermented fruit, acid is a weak acid, smooth and round taste, with ripe tea flavor.

Re-baking (general C): the aroma of red vegetables, no acidity, clean taste, no extra impurities, sweet with fairy grass and wheat.

Mexicans are very good at drinking coffee. They like to add cinnamon, cloves, star anise and Mexican sugar Piloncilo to their coffee to make "Cafe de olla".

Small exhort: coffee had better be drunk in a pottery cup. If you want to add some ingredients to the coffee, you might as well pour in some sugarcane wine.

Qianjie Mexican Coffee recommends hand brewing parameters:

V60ap90 ℃ / 1 15 / time two minutes