Coffee shop Coffee knowledge about coffee shop

The coffee making methods and utensils introduced above are still used by people, but they play different roles in different times and places according to their own characteristics, and the tastes are different. What is used in cafes is basically Espresso machines, followed by follicles. Even if it is also made with Espresso machines, there are two major schools: Italian and American. Espresso originated from Italian development and Italy, Italians have a deep love and research on it, they have a spirit of excellence and meticulous, and the pursuit of authentic taste is their principle, whether baristas or consumers. Although Americans can't stand the bitterness of ESPRESSO and do not pursue the so-called original flavor, the speed of ESPRESSO machines caters to their fast-paced life, so they change a small, strong espresso with water into a large, light American coffee. With Starbucks' global expansion, American coffee has spread all over the world. Of course, on the MENU of the cafe, we can see all kinds of fancy coffee made by baristas using cream, milk, chocolate, etc., but for beginners, these fancy coffees officially attract their attention and evoke their romance. Generally speaking, we can see the following kinds of coffee in American coffee shops:

Espresso Italian concentration

After extremely fine grinding of 10 grams of deep-roasted composite beans, 30 milliliters of coffee with a strong golden green (grease) flavor was extracted in about 25 seconds at 9 atmospheric pressure.

Features: strong taste, by a thick layer of oil, sweet rich, long aftertaste. Is the basis for making all fancy coffee. It is the first cup of coffee for Italians every day, and a small strong cup of coffee can start the day's life and work in high spirits.

Espresso double Italian concentration double hole

Features: twice the Italian concentration, because the top extraction is more perfect, so it is higher than the Italian concentrated single cup both in quantity and quality, and only super coffee fans can enjoy the double benefits of quantity and quality.

AMERICAN American Coffee

Recipe: Espresso+ plain boiled water

Features: today's American culture has such a far-reaching influence on the world's ideology that it is unconsciously associated with sentiment at the sound of the word "American". In fact, American coffee is just because Americans can not condense their consciousness and want to drink coffee in large quantities. Suddenly I thought of a passage from Zhao Lirong and Gong Hanlin's sketches: "is this beautiful?" "Beauty! Beautiful! " In fact, it is the plain boiled water that Erguotou mixed with.

Conpanna Coffee Campbell Blue

Recipe: caramel at the bottom, a cup of Espresso in the middle, and a spoonful of whipped cream on top

Features: can be called mini coffee, the amount is very small, but all the essence, can feel at the same time three kinds of flavor: sweet and smooth cream, mellow coffee, sweet caramel. The perfect Herbalife blue requires high quality of caramel, cream and coffee, and only three of them can achieve the highest taste to make the whole coffee more perfect.

Macchiato Machado

Formula: milk foam with a cup of Espresso

Features: it originally means "defect" in Italian, because when Espresso is poured into the foam, it leaves a small coffee mark in the center of the white foam, hence the name "defect". Its taste is not as sweet and rich as Cambao blue, nor the softness of latte, but it brings the aroma of coffee and the consistency of milk foam to the extreme.

Coffee Mocha Coffee Mocha

Recipe: coffee + chocolate + cream

Features: its name comes from mocha coffee, because one of the biggest flavor features of mocha coffee beans after extraction is that it has a strong chocolate flavor, while coffee mocha is named "mocha" because of the addition of chocolate. So when ordering, generally American-style European cafes offer only one kind of mocha, but if a shop sells both specialty coffee and machine coffee, it will usually see three kinds of coffee called mocha on the menu, namely: Yemeni mocha, Ethiopian mocha, and coffee mocha. The first two are named after the origin and variety of coffee beans, and the latter is the more popular fancy coffee.

COFFEE LATTE coffee latte

Formula: coffee + hot milk + milk foam

Features: it is called Milk Coffee in Italian, and it really lives up to the name. Because it is smooth and smooth with a lot of milk, a large milky coffee latte can be used as breakfast coffee and can be tasted slowly. And the popular latte art has doubled the popularity of the latte, which is not only a drink but also has a sense of artistic beauty, for which an international latte art championship has sprung up, and its popularity is evident.

CUPCINNO cappuccino

Formula: coffee + milk + milk foam + cinnamon powder

Features: its name is "Taoist robe" in Italian because the color of cappuccino is a bit like the light brown of the robe worn by monks at that time.

Cappuccino and latte are similar in formula, except that cappuccino milk coffee drinks the same proportion of milk foam, while latte milk has a relatively large amount of milk foam. Cappuccino is often covered with cinnamon powder.

ICE COFFEE

Formula: coffee + ice cubes + ice water + sugar water

Features: refreshing and delicious, the first choice of summer coffee shop

Ice Mocha ice mocha

Recipe: coffee + ice cubes + milk + cream + chocolate

Features: it can have a strong impact on both the senses and the taste, especially on a hot summer day, a cup of ice mocha perfectly blends the freshness of coffee with ice cream.

(left: ice mocha, right: iced latte)

Ice Latte iced latte

Recipe: coffee + ice cubes + milk + cream

Features: slightly lighter than ice mocha, people who prefer milk to chocolate prefer lattes.

In fact, it is a similar MENU in pure Italian cafes, but the old Europeans are more after that small, extra-strong flavor, while as for coffee latte cappuccino, they also pursue traditional and authentic flavors in production, rather than casually renovating them to cater to consumers.

The above introductions are only the most primitive ones, but in modern coffee shops, baristas make use of what they have learned to cater to consumers' tastes and create countless tricks, coupled with some beautiful and moving stories, which have become better selling points. Such as Irish coffee, cocktail coffee and so on. On the one hand, these coffees make the coffee family more diverse and rich, at the same time, the taste of coffee gradually tends to pursue the taste of coffee "beverage" in the pursuit of the taste of coffee itself, which can be regarded as a kind of development from the perspective of consumption. And how to make delicious coffee drinks with coffee characteristics is another test for baristas.

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