Flavor characteristics of Mexican Coffee drinking methods of Mexican Coffee

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Mexican coffee: The main producing areas are: Cocolabegu, Australia and Luca states, the products are mostly washed beans produced in the highlands, with good aroma and sour taste. The grades are divided into three categories according to altitude: Aldumara (219-1280 meters), Prima. Rabeshe (853-1006 m) Puin. Labashe (640-762 m). Coffee beans are mainly exported to the United States.

Flavor: Smooth taste, high acidity, medium alcohol, slightly nutty aftertaste. Sweet, sour, bitter three neutral, appropriate

It is sour, special and elegant in taste. Although Brazilian coffee is of little professional value, it is extremely suitable for blending. Because coffee production is huge, the price is not very expensive.

Mexican coffee drinking method: Mexicans are enthusiastic and optimistic, and the chocolate in Mexican coffee perfectly reflects this. Mexican coffee has different recipes, but the main difference is whether it contains alcohol or not. We will first introduce the non-alcoholic recipe.

Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a saucepan. Keep the heat medium, not too high. Make sure the milk doesn't boil. Then add cocoa powder, dissolve well and stir well. If you love chocolate, you can use chocolate paste instead of cocoa powder and milk mix.

Allow the milk to cool for about 5 minutes before pouring into the coffee. Garnish the coffee with cold cream and a cinnamon stick.

Chocolate and cinnamon aromas blend together to give off a desert flavor. Tasting a cup of coffee like this, you feel like you're walking through the greyish green cacti of the Mexican desert. It's a fun experience.

Mexico's most famous alcoholic drink is tequila, which Mexicans drink with a lick of salt on their tongue and then swallow in a small glass. Tequila is a strong drink, and Mexican coffee made with this drink is very good. If you have enough courage, you may wish to try it.

Tequila Mexican coffee is the basic recipe for non-alcoholic Mexican coffee, except that a small glass of tequila is poured into the bottom of the glass before milk and coffee are poured, preferably garnished with cream and cinnamon.