The intensity of a cup of coffee can be judged by the size of the coffee cup.
In many cases, the intensity of a cup of coffee can be roughly judged from the size of the coffee cup.
The sizes of coffee cups are generally divided into three types:
* small coffee cups below 100CC-mostly used to hold strong and scalding espresso or individual coffee, such as Espresso, which is only about 50CC, although it can be drunk almost in one sip, the lingering mellow aftertaste and the temperature that seems to be warm forever can most warm the mood and stomach. The Cappuccino with milk foam has a slightly larger capacity than Espresso. The wide mouth of the cup can show the rich and beautiful foam.
* ordinary coffee cups around 200CC-the most common coffee cups, light American coffee mostly choose such cups, there is enough room for self-preparation, add cream and sugar.
* mugs above 300CC or milk coffee cups for French Ole-Coffee with a lot of milk, such as lattes, American mochas, multi-use mugs, is enough to contain its sweet and diverse taste. The romantic French, on the other hand, are used to using a large bowl of milk coffee (Ole coffee) to render a mood of joy that lasts for a whole morning. There are still traces to judge the difference between the teacup and the coffee cup from the shape and size.
Usually, in order to retain the rich aroma of coffee and reduce temperature evaporation, the mouth of the coffee cup is narrower and the cup body is thicker. On the other hand, most of the black tea cups have a wide mouth and high light transmittance to reflect the clear and transparent brown color.
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A detailed explanation of Coffee knowledge
Latte Art is a unique expression of espresso, a change made on the original cappuccino or latte. The most important feature that can be called pull flower art is that professional BARISTA will constantly innovate different patterns to please customers and reflect their own professional accomplishment. Of course, perfect ESPRESSO and steamed milk are the basic principles of pull flower. The content of the demonstration is three branches and leaves.
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Brief introduction of Coffee Bean Raw Bean treatment
Washing method: 1, select beans: put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed. 2. Remove the pulp: use a machine to remove the skin and pulp, leaving only the coffee beans wrapped in the endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is
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