Yemeni coffee flavor characteristics describe American coffee drinking habits Italian coffee drinking habits

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Yemen is located in Ethiopia, across the Red Sea from East Africa, and is the highest quality producer of natural suntan coffee. The coffee produced in Yemen is called mocha beans. In fact, Mocha is an export port of coffee. In the early days, sun beans including nearby East Africa were exported from the port of Mocha to all parts of the world, so the sun beans produced in Ethiopia, including Yemen and East Africa, are collectively referred to as moka beans.

The natural sun treatment in Yemen is to manually harvest fully mature coffee beans and directly place the newly harvested coffee beans in a special coffee drying yard or in their own compacted soil front yard to receive the sun. During the sun drying period with Taiwan, rice is usually turned over with a wooden rake to keep each bean evenly dried. After about 20 days of coffee drying, remove the outer pulp and peel from the coffee beans. Yemeni coffee has a rich, complex, mellow, strong fermentation flavor and low acidity, coupled with the uncertainty of Yemeni coffee (when it rains in the season). It is not too much to call it the most special coffee in the world.

Drinking coffee is not only affected by personal preferences, but also varies from region to region.

Let's see, what are the different habits of people from different countries in drinking coffee?

United States (and other English-speaking countries)

Most people add milk to their coffee. Americans call this coffee a "latte" and usually drink it with takeout. There is also "unlimited drinking" coffee in fast food restaurants: as long as you pay for a cup of coffee, the waiter will bring a coffee pot to refill your cup. This kind of coffee is usually not very good, in addition to the use of poor-quality coffee beans, the coffee machine with a hot plate will continue to heat the coffee all day, which is a big reason for the notoriety of American coffee.

Italy is a patriotic country of espresso. They have a quick cup of "strong" coffee at the counter of the bistro before work in the morning, and a cup of espresso during the morning break (colazione) around 11:00, accompanied by bun cream or other snacks. Italians must use mocha pots to make Italian mocha coffee at home, and never drink filtered coffee.