Basic knowledge of Coffee how to make several kinds of Coffee

Brazil (South America) Santos Coffee

It tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans. It is also a good choice.

II. MANDELING in Colombia (South America)

The palate is rich and firm with a pleasant acidity. Aroma mellow, moderate acidity, rich sweetness is very interesting, suitable for deep baking, emitting a strong aroma.

III. Colombia (South America) Supremo:

Unique aroma, bitter with sweet taste unforgettable.

IV. Mexico Coatepec, Huatusco, Orizaba:

The palate is comfortable and has a charming aroma.

Blue Mountain Coffee:

Acidity, sweetness, bitterness are very harmonious and have excellent flavor and aroma, suitable for single coffee, suitable for medium roasting.

Grosser/kleiner Brauner/Schwarzer:

A fine Italian coffee with a touch of cream or milk. Sugar depends on individual taste.

Coffee with milk (Melange):

Black coffee and hot milk each half, sometimes with a good mix of cream, utensils for large coffee cups. The authentic recipe for the Turkish siege of Vienna in the 17th century.

Coffee with cream (Einspaenner):

Like espresso, coffee is topped with brewed cream. Sugar depends on individual taste.

9. Wiener Eiskaffee:

Cold coffee with vanilla ice cream and whipped cream. The vessel is a long goblet. Sugar depends on individual taste.

Heisse Schokolade mit Schlagobers:

Hot cocoa with mixed cream.

Mocha Coffee:

It has a distinctive aroma, mild acidity when moderately roasted, rich aroma when deeply roasted, and occasionally used as a cocktail.

Coffee from El Salvador:

It has sour, bitter and sweet taste characteristics, and the best baking degree is moderate and deep.

13. Hawaiian Coffee:

Strong acidity and unique aroma, medium-baked beans with strong acidity, deep-baked flavor to a higher level.

Brazilian Coffee:

Acidity and bitterness can be blended by roasting. Moderate roasting has a soft aroma and moderate taste. Deep roasting has a strong bitterness. It is suitable for blending coffee.

15. Mamba Coffee:

Mantelin with Brazil, aromatic and delicious, strong taste, is the perfect match in coffee.

16. Connor Coffee:

Coffee beans bred from volcanic lava in Hawaii's Konna region have a slight grape fragrance and a unique flavor.

XVII. Santos Coffee:

It is mainly produced in Sao Paulo, Brazil. Sweet, sour, bitter taste neutral, moderate sour, taste special, elegant.

18. Java Coffee:

Coffee grown in Java, Indonesia. It belongs to Arabica coffee. After baking, the bitter taste is very strong and the fragrance is very light, without sourness.

Guatemala Coffee:

With the best sour and sweet smooth smooth mouth, is the best material for mixed coffee, suitable for deep roasting.

Mount Kilimanjaro:

Acid, sweet, pure, aroma are all top grade, moderate roast will emit sweet and light sour, deep roast will produce soft bitter, suitable for blending coffee.

21. Iced latte:

The use of fructose and milk mixed to increase the proportion of milk, so that it will not mix with the lighter proportion of coffee, into two layers of black and white, forming a beautiful visual effect like a cocktail, coupled with ice cubes, giving people an elegant and romantic warm feeling.

Twenty-two, Ou Lei iced coffee:

- Method of preparation (for two persons) -

1. Espresso is made by mixing 16g coffee powder +260 cc water with Italian steam.

Brew 40g coffee powder (non-Italian brewer) with 120cc of water, or espresso.

2. Add the right amount of sugar to the espresso, then prepare two glasses and fill them with ice.

3. Pour the espresso into a glass and stir well.

4. Slowly add fresh milk (whipped cream is also available) according to personal preference, and enjoy a cool and mellow cup of Ole Iced Coffee

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