The types and production principle of Fine Coffee

Many people like coffee, but they don't know much about coffee, especially when they go to coffee shops and only order according to their own names or according to well-designed menus. However, if you drink it often, you will begin to get familiar with your favorite taste, sometimes try other flavors, and gradually you will want to know what is different about these different names of coffee. The following is a noon time I spent sorting out some of the coffee types and production principles, I hope to have a friend in need of help in this regard.

Most of the varieties of coffee we drink are just variations of espresso. This is because ESPRESSO has a strong flavor and is not diluted with milk or other ingredients, so espresso has become a "base". Some people think ESPRESSO is too strong and worry that too much caffeine will affect sleep or health, so choose French coffee, milk coffee or latte. But in fact, a cup of ESPRESSO is about 7~18g to make 30cc coffee, a cup of cappuccino or latte is 60cc ESPRESSO, so although there is a lot of milk and milk foam to dilute the rich taste of coffee, but the amount of coffee has not decreased at all, but increased. Most of the real coffee drinkers will use ESPRESSO to test the power of the bar, because ESPRESSO cannot be concealed by water and milk, so it can best present the original taste of coffee.

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● Italian Espresso ESPREES

Brewing Italian espresso coffee, you should use the Italian invention of mocha pot. This coffee pot is the use of steam pressure to extract coffee, so that the pressure of steam directly through the coffee powder, the inherent essence of coffee extracted, so brewed coffee has a strong aroma and strong bitterness, coffee surface will produce a thin layer of coffee oil, this layer of oil is the source of Italian coffee aroma.

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● Cappuccino Cappuccino

Cappuccino is a very moderate cup of coffee, with a strong taste, because cappuccino is added milk foam, some people drink it to enjoy the taste of its milk foam, enjoy the density of milk foam and firm feeling, so the proportion of milk is important. In espresso coffee, pour steam-frothed milk, coffee, milk and foam ratio of 1/3 each. The color of the coffee at this time is like the turban on the dark brown coat of the Cappuccino Church monk, hence the name.

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● Latte

Latte means milk in Italian, and the name suggests that latte is made in the same way as cappuccino, except that coffee, milk, and foam become 1:2:1. It can be said to be a cup of coffee without burden, you can drink the warmth of milk, like a cup of milk coffee, but drink milk when there is coffee fragrance.

If you add some frothy cold milk to the hot milk, you get an American latte. That's how Starbucks 'American latte is made.

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● Mocha Coffee MOCHA

Mocha is diluted with a lot of milk, is a variant of coffee, can be said to be the most fancy Italian coffee, which can add cinnamon, cocoa powder, is not pure coffee. Mocha originally means chocolate, which is added to latte coffee.

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● Kangbaolan Coffee ESPRESSO CN PANNA

Add the right amount of whipped cream to Italian espresso coffee to make a cup of Combolan coffee. Because only whipped cream is added, it is sometimes called a "one-headed carriage". The white cream floated gently on the deep coffee, like a white lotus flower that was not stained by sludge, making people unable to bear to drink it.

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● Macchiato Coffee

In Italian espresso coffee, without whipped cream, milk, only add two tablespoons of dense and soft milk foam into a cup of macchiato coffee, milk foam and air contact, will affect its cotton density, so drink macchiato coffee is best to dry, like a cocktail SHOT cup.

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● CAFE AU LAIT

Ole coffee can be thought of as a European latte, unlike American lattes and Italian lattes. The recipe is simple: pour a cup of espresso coffee and a large cup of hot milk into a large cup at the same time, and finally put two spoonfuls of whipped cream on the top of the liquid. The biggest difference between Oulei coffee and latte coffee is that milk and espresso should be injected into the cup together. Milk and coffee meet at the first time, and the collision is a relaxed and free mood.