What is the basis of Italian coffee? what is layered coffee?
In fact, layered coffee is to make use of the different proportion of different raw materials to form a sense of hierarchy between different raw materials by slowly pouring them into the cup.
So whether the coffee is layered or not is only related to the way it is presented, it has nothing to do with taste, and even half of it, I think the taste of layered coffee will be slightly worse than that of non-layered coffee. When we order a cup of layered coffee in the coffee shop, we can drink it in the following way.
Coffee with cream
If the coffee is framed with whipped cream, you should first eat some of the whipped cream with a spoon, but don't finish it, the best condition is to eat slightly below the mouth of the cup. If there is too much cream left, as soon as the cream is stirred with water, it will expand and overflow the cup; but not too little, cream is not only for decoration, but also can improve the creamy taste and mellow feeling of coffee, so don't eat it all!
Stir well before drinking
Drink stratified coffee must be stirred well before drinking, because layered coffee is actually all kinds of raw materials are separated, and often the bottom is super sweet raw materials such as syrup, so if you do not stir to drink, you will respectively drink a mouthful of sweet syrup, tasteless milk and bitter coffee. What you need to do is to combine these flavors together, not to try them separately. In short, when we get layered coffee, we must not be reluctant to stir it because of its beautiful appearance. After all, coffee is still for drinking, not for watching.
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Fine coffee learns from the ways and forms of drinking coffee in various countries.
There are different ways of drinking coffee in various countries, but if you ask how many ways to drink coffee, I'm afraid no one can tell. It can be said that there are many ways to drink coffee in as many countries as there are in the world. 1/3 people in the world drink coffee, but it seems that no two countries drink coffee in the same way. People in Arab countries like
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Boutique coffee studies why coffee turns sour after it is cooled.
Sometimes we have this experience: we have a cup of coffee in a coffee shop or ourselves, and we love to drink black coffee, so we don't add sugar or milk, but before long, as the coffee gets cold, the originally mellow coffee will also become sour and difficult to swallow. Why on earth is this? Is there any way to avoid it? In fact, drinking coffee is like eating fish, most of the time it's hot.
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