Coffee Basics About Coffee

The word "Espresso" comes from the Italian word for "fast" because espresso coffee is made and delivered to consumers very quickly. Espresso drips from the filter like warm honey, dark red brown, creamy 10 to 30 percent. Espresso brewing can be defined by four M's: Macinazione stands for a correct blend of coffee grinds; Miscela is the coffee mixture; Macchina is the machine that makes espresso; Mano stands for the skilled technique of the master who brews the coffee. Espresso is best when each of the four M's is accurately mastered.

When drinking espresso coffee, just a sip of it will quickly convince us of its rich taste and aroma, which is what makes espresso different from other coffees. Aroma and strength are two measures of how good espresso is.

Cappuccino

Cappuccino is another strong coffee that contains 50% steamed milk and 50% frothy milk. It can also be said to contain 1/3 espresso, 1/3 steamed milk and 1/3 frothy milk. But it also depends on who makes the coffee. Many places will use more steamed milk and less foam.

This coffee, the color of which resembles the turban worn by Italian monks, is named cappuccino (coffee with cream). Accompanied by cinnamon sticks, drizzled with lemon juice, showing complex flavors.

The so-called dry cappuccino (Dry Cappuccino) refers to more milk foam, less milk conditioning method, drink coffee flavor thick milk fragrance, suitable for heavy taste drinking. To wet cappuccino (Wet Cappuccino) refers to less milk foam, milk more practice, milk flavor cover strong choking coffee flavor, suitable for light taste. Wet cappuccino tastes like latte. Generally speaking, cappuccino tastes heavier than latte. If you are heavy, order cappuccino or dry cappuccino. If you are not used to strong coffee flavor, you can order latte or wet cappuccino.

Preparation: Deep-fried coffee is preheated, poured into a small coffee cup, add 2 tsp sugar, then add 1 tsp cream floating on top, drizzle lemon juice or orange juice, and insert cinnamon stick instead of tsp into the cup.

Mocha Coffee (Mocha)

Mocha is a port in Yemen. Yemen, located in south-west Asia at the southern corner of the Arabian Peninsula, is a major coffee producer.

At present, the coffee produced in Yemen is the best, followed by the Ethiopian mocha; mocha coffee with lubrication in the acid to strong acid, sweet nature is particularly good, unique flavor, containing chocolate taste; with the temperament of noble women, is a very characteristic pure coffee.

Mocha coffee shows a strong New York flavor in a small cup. To prepare it, add 20 ml of chocolate syrup and very strong deep-fried coffee. Stir well. Add 1 tablespoon cream to float on top. Garnish with some chocolate powder. Add cinnamon sticks.

Swiss mocha (Wickerlana coffee), mocha with fresh milk and chocolate syrup, with whipped cream and chocolate

Mocha mint coffee

Mocha mint coffee: "warm coffee on top of cold cream." Cold cream floats to form cold sweet cream. The coffee underneath it is hot. No stirring keeps them at their different temperatures. It is fun to drink. This is the American favorite chocolate mint coffee, mint flavor and coffee blend to make a balanced brew.

Preparation method: In the cup add 20 grams of chocolate, deep-fried coffee, 1 teaspoon white mint, then add 1 tablespoon cream floating on top, peel some chocolate powder, and finally decorate a mint leaf.

Blue Mountain Coffee

Famous coffees are characterized by their place of origin. Both climate and soil eventually bring subtle changes to coffee taste. The tropical islands of Jamaica have excellent conditions for growing coffee. Most of the island is covered with mountains, including the Blue Mountains, which are the highest part of the island. The Blue Mountains are fertile land where hot weather, abundant rainfall and high altitude combine perfectly. At nearly 7500 feet above sea level, coffee production is highest in the world.

Jamaica Blue Mountain coffee comes in three grades: Blue Mountain Coffee, Jamaica High Mountainin Supreme Coffee Beans and Jamaica Prime Coffee Beans. Blue Mountain Coffee and Alpine Coffee are divided into two grades. From quality to points from top to bottom: Blue Mountain No. 1, Blue Mountain No. 2, Mountain No. 1, Mountain No. 2, Jamaica coffee. Blue Mountain coffee is usually grown between 457 and 1524 meters above sea level. Coffee grown between 274 and 457 meters above sea level is often referred to as Jamaica Prime Coffee Beans, and Blue Mountain coffee is several times more expensive than Alpine coffee.

Coffee is not native to Jamaica. Coffee beans were brought to the island by the governor in 1728. Blue Mountain coffee has a very pure taste and a sweet taste. It tastes mellow, smooth, strong, delicate flavor of coffee; pure blue mountain coffee taste, aroma is light, but drink up is very mellow delicate; with aristocratic taste, coffee is the best. Due to the narrow geographical area in which it is grown, Blue Mountain coffee production is limited and sometimes difficult to obtain.

latte

It's an espresso with steamed milk, and in some coffee shops, the top of the coffee will have a small amount of foam. It has less foam than cappuccino.

Espresso coffee is enriched with hot milk and frothy milk to retain a light coffee aroma and sweetness. Rich and charming fresh milk fragrance, smooth and smooth entrance, is the favorite of many girls

The ratio of coffee, milk and milk foam in latte is 1:8:1, so 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. Starbucks 'American latte is made this way: espresso at the bottom, milk heated to 65 to 75 degrees Celsius in the middle, and a layer of cold milk foam no more than half a centimeter at the end.

Mendeling Coffee

Gentleman in Coffee-Sumatra Mantenin: Mantenin is a high-quality coffee bean grown in the plateau mountains at an altitude of 750~1500 meters, implying a kind of perseverance and a great spirit that can be put down. It represents a masculine, drink up a kind of dripping, wanton ocean, gallop Jianghu scenery, this taste makes men fascinated.

It is the most representative coffee in Sumatra; it has a mellow smell, moderate acidity, rich sweetness and is very interesting. It is suitable for deep roasting and emits a strong aroma. It is one of the best quality coffee produced in Indonesia.

Viennese Coffee

"Viennese" is Austria's most famous coffee, invented by a coachman named Ein Schubner, and perhaps for this reason, Viennese coffee is occasionally called "one-headed carriage" today. With thick whipped cream and chocolate sweet flavor charms people around the world. White fresh cream, colorful rice sprinkled, very beautiful appearance; through the sweet chocolate syrup, cold fresh cream sipping hot coffee, but also unique flavor!

This Viennese coffee has a unique way to drink it. Without stirring, it starts with cold cream, which feels very comfortable, then drinks hot coffee, and finally feels the sweetness of granulated sugar, which has three different tastes.

Viennese coffee is made a bit like American mocha coffee. First sprinkle a thin layer of sugar or rock sugar on the bottom of a moist coffee cup, then pour hot and strong black coffee into the cup, and finally decorate the coffee with two spoonfuls of cold fresh cream. A cup of classic Viennese coffee is ready.

Russian coffee

Russian coffee, also known as hot mogaba, has a strong coffee flavor.

Preparation method: deep-fried coffee, melted chocolate, cocoa, egg yolk and a small amount of milk in the heat, stir well, add 1 teaspoon sugar, stir evenly, pour into the cup, add 1 tablespoon cream floating on top, peel some chocolate powder for decoration.

Turkish Coffee (Turk Kahvesi)

There is a Turkish proverb that says,"Drink your cup of Turkish coffee and remember your friendship for forty years." In Turkey's streets, everywhere hang "coffee" signs shop, some also painted a small coffee cup, cup rim seems to be steaming.

After drinking coffee, Turks always look at the traces of coffee powder at the bottom of the coffee cup to understand the luck of the day from its appearance.

Turkish coffee is neither distilled nor brewed, but is made from very fine Turkish coffee powder, added with cold water, and slowly boiled in a long ladle over low heat to a boil, making cups of bitter and strong foam coffee. Smart turks know that strong coffee is bad for their health, so they use china coffee cups and plates that are very small, about half the capacity of ordinary coffee cups.

Preparation method: In the milk basin into the ground deep fried coffee and cinnamon and other spices, stir evenly, then pour into the pot, add some water to boil 3 times, take off from the fire. When the powder settles, pour the clear liquid into a glass and slowly add orange juice and honey.

Ice cream coffee cubes

Frozen cream bar coffee, no ice, chilled. Here is an American way of drinking coffee made into ice.

Preparation method: Add ice cubes made of coffee in a glass, pour sweetened boiled milk, and slowly pour iced coffee from above. At this time, milk and coffee are divided into two layers. Milk foam on top, sprinkle with cinnamon powder for garnish.

Colombia Coffee

Originated in Colombia, roasted coffee beans will release a sweet aroma, with acid in the sweet, bitter in the good quality characteristics, because of the appropriate concentration, often used in high-grade coffee blends.

Colombia coffee has a kind of bitter experience, clear and astringent as life, and bitter taste is necessary in life, stop at the end of the tongue is a thorough recollection of the past. Suffering is pain, purity calms people, and incense becomes a spiritual victory.

Colombia coffee is one of the few single-origin coffees sold worldwide under its own name. In terms of quality, no other coffee has been rated so highly by coffee drinkers. It has a very nice name, called "Emerald Coffee".

There are two series of coffee in the world, one is "hard" coffee represented by Brazil, which tastes strong; the other is "soft" coffee represented by Colombia, which tastes light. The difference lies in the altitude of the origin and the planting method. Brazil grows coffee in hilly red soil more extensively, while Colombia produces coffee in mountainous black soil intensively.

Often described as having a silky texture, Colombia coffee has the best balance of all coffees. It tastes soft, silky, and ready to drink, and it has earned a reputation that no other coffee can match: "green gold."

Brazilian Coffee (SANTOS)

Brazil is the world's first coffee producer, coffee produced by the flavor of mild, slightly sour, slightly bitter, neutral coffee representative. 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 an indispensable variety for blending mild coffee.

From the rich coffee beans Brazil selection of the best, taste with a strong sour taste, with coffee sweet and bitter taste, extremely smooth entrance, but also with a touch of grass aroma, in the fragrance slightly bitter, sweet smooth smooth, the remaining taste can make people comfortable.

Deep roast espresso 60cc; sugar 20g. Put sugar in the cup and pour coffee. This is typical Brazilian coffee. Put enough granulated sugar in a small cup and drink it without stirring, so that you can enjoy the final sweetness of coffee at the end of the drink.

Neapolitan Flavor Coffee

Neapolitan coffee is a bitter, hot morning coffee that young Americans prefer to call dawn coffee. Preparation method: In a cup with a handle into a very deep fried coffee, and then put a lemon on the surface, drink in the dark.

mixed coffee

Equal amounts of coffee and milk are mixed together to make Viennese style cappuccino.

Preparation method: first in the cup add a little deep-fried coffee, the same amount of milk into the milk pot, boil with low heat, foam

Add the cream before, don't wait for the foam to disappear and pour it over the coffee

Mandheling Brazil

Brazilian coffee beans + Indonesian mantenin beans are mixed in a 50%/50% ratio.

The bitter and aromatic Mantelin is paired with the mellow Brazilian coffee beans. It is roasted to a medium depth, fragrant and delicious. It is a perfect match for coffee. For coffee friends who don't like sour taste and are afraid of bitter taste, this coffee is undoubtedly the most suitable choice!

Burgundy coffee

Burgundy, France is the home of red wine, where red wine is produced in bright colors and excellent taste. Burgundy coffee is coffee mixed with wine flavor, is a very elegant fancy coffee.

The French love red wine more than Russians love vodka or Brazilians love coffee. They don't want red wine mixed with anything else. Burgundy Coffee is a fancy blend of red wine and coffee. I think this coffee should be romantic French design, because its production process is full of red artless. Stir the cream and red wine first, then foam, after playing out, you will find that the red milk foam is so unique, implicit but full of provocation. Add a little red wine to the bottom of the warm mug, then add the coffee and sugar (espresso coffee), and finally add the red foam. A cup of romantic Burgundy coffee is made.

Mediterranean coffee

Mediterranean coffee blends coffee, chocolate syrup and spices. Mixed together, spices resemble the multicultural characteristics of the Mediterranean, with the wildness of northern African nomads, the long history of Western Asian Arabs and the sunny character of southern Europeans. Therefore, if you want to create a special atmosphere for a special day, Mediterranean coffee is the perfect choice for you.

Mediterranean coffee requires complex spices, so find a way to mix them if you like the flavor of the spice mixture; if you like only one or two of them, you can omit the others.

First, put fennel seeds, clove buds, cinnamon powder and cardamom into a pan and fry them. At this time, your kitchen will fill with a psychedelic smell. You can't help but admire the magical stimulating effect of these plants from Asia on human nerves. Then put chocolate syrup into the pan and mix them with spices. This will give off a sweet smell. Finally pour a cup of black coffee and heat it together for a while. The temperature is not too high, about 90℃. When the coffee is about to boil, remove the pan from the heat and pour it into the mug while it is hot.

Kenya Coffee (KenyaAA)

It is the representative coffee cultivated in African highland. AA stands for its grade, that is, the highest grade. Its coffee beans are round and thick in meat, with good taste and good quality. It is usually lightly roasted. Drinking a cup of Kenya in the morning has a refreshing effect.

Kenya borders Ethiopia, where Arabica coffee trees originated, to the north, but coffee cultivation did not begin until the early twentieth century. In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant them in large quantities. It was not until 1893 that they introduced the ancient "bourbon" coffee seeds from Brazil. In other words, the present Kenyan coffee has Brazilian ancestry. Due to different water, climate and treatment methods, coffee cultivation began on a large scale. Kenyan beans taste very different from Brazilian beans.

Hawaiian Coffee (Kona)

Kona coffee beans from Hawaii have the perfect appearance. Their fruit is extraordinarily full and shiny. The taste of coffee is rich and fragrant, with cinnamon flavor and moderate acidity. It belongs to the coffee cultivated by the volcano in western Hawaii. It is also the only coffee variety produced in the United States. It has a strong taste, strong flavor, strong acid and special flavor. The quality is quite stable and it is one of the local products that must be purchased by tourists going to Hawaii.

Real Kona coffee is indeed a treasure in the world and is not easy to find. The best Kona coffee is divided into three grades: ExtraFancy, Fancy and NumberOne. This third-class coffee is produced on manors and under natural conditions. Most of the coffee that calls itself "Kona" now contains less than 5% of the real Hawaiian Kona coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (KaiFarms).

Irish Coffee (Irish coffee)

Irish coffee is a kind of coffee that looks like both wine and coffee. the raw material is Irish Whiskey plus coffee beans, special coffee cup, special cooking method, serious and persistent, ancient and simple.

Mix the special Espresso with whisky, sugar and whipped cream to make the Espresso flavor more clear by whisky, and mix it with whipped cream to taste smooth, sweet and bitter.

Carbonated coffee (Charcalfire)

It is a kind of heavily roasted coffee, which tastes charred, bitter without acid, and coffee beans produce oil, so it is very suitable for steam pressurized coffee. Charcoal coffee is known as the bitterest coffee in the world. You know, bitterness is the attention signal and basic memory of human taste for a long time. As for the unique coffee aroma that coffee customers are now talking about, the distribution of the ingredients of "four flavors and one fragrance" is based on sour and bitter. In this sense, the meticulous bitterness of charcoal-roasted coffee has accidentally won half of the world.

That's what the Japanese do, BT.

Pound Coffee

Pound Coffee, also known as Rose Coffee, is one of the most popular fancy coffee in France. Famous for its unique creativity and beautiful shape, it is especially suitable for lovers to drink or a person to enjoy the beauty of loneliness. Suspended in the middle of the coffee are several bright rose petals, just like the snow red, beautiful, you can also put a fresh cream rose in the cup. But remember that the colors must be bright, so as to produce the beauty of strong contrast. This coffee tastes mellow and strong, and is very suitable for drinking after meals and at ordinary times.

Pour in 1 cup of honey, then add 1 cup of hot coffee for 8 minutes, and finally add fresh milk. First add the sugar packet to the cup, then pour in the hot coffee for 8 minutes, rotate and add a layer of whipped cream, and finally put in 2 rose petals.

Campbell Blue Maggie Yadow Coffee

Italian coffee is really "a hundred flowers blossom", and there are two flowers, Campbell Blue and Maggie Yadu. Campbell Blue's name translates literally as "coffee with whipped cream". In most Italian coffee shops, Campbell blue coffee is served in glass cups, so the interface between whipped cream and coffee can be clearly seen. Because the whipped cream itself has a slight sweet taste, it is generally recommended not to add sugar when drinking it.

As long as you add the right amount of whipped cream to the espresso, you can easily finish a cup of Campbell blue. The fresh white cream floats gently on the deep coffee, just like a white lotus flower that comes out of the mud and is not dyed. In Italian espresso, without whipped cream and milk, only two tablespoons of soft milk foam is a cup of macchiato. Unlike Campbell Blue, if you want to enjoy the delicacy of Macchiato, you have to drink it in one sip.

Royal Coffee (Royal)

France has always been famous for its cafes, and naturally there are several typical types of coffee. The first is the noble royal coffee. This delicacy was invented by an emperor who was used to war. By the way, he was Napoleon, the emperor of the French Empire! He doesn't like the smell of milk, he likes the pride of France-brandy! He mixed the coffee with spirits, and the most important feature of this coffee is that it is drinking.

When you use it, you need to light the brandy and sugar cube with fire, when the blue flame dances the mellow aroma of brandy and the scorch of sugar cube, and then combines the strong aroma of coffee with a slight sweetness in bitterness, showing the arrogance of France and the romance of France perfectly.

Tip: place the cup across the mouth of the cup with a royal coffee spoon, put on the cube sugar, wet the cube sugar with brandy, ignite and burn, stir and serve.