Comprehensive knowledge of boutique coffee

Distribution of coffee:

Coffee trees grow in national gardens in tropical or subtropical regions with the equator as the center and between latitudes 25 degrees south and north, called the coffee belt. At present, coffee is produced in more than 60 countries, widely distributed in South America, Central America, the West Indies, Asia, Africa, Arabia, the South Pacific and Oceania. In terms of production, Brazil, which accounts for the largest output in the world, accounts for about 30%; the second is Central and South America, which is centered on Colombia (10%), accounting for 60%; followed by Africa and Arabia, accounting for about 30%; the remaining 10% are distributed in Asia and most islands.

The growth habits of coffee:

Coffee trees belong to the evergreen family of Akanaceae. They are tropical plants that are not cold. Most of them are planted in areas with elevations of 300,400m, and also in highlands with elevations of 2000-2500 meters. But those who plant on slopes above 1500 meters above sea level have better quality. Coffee trees are most suitable for growing in an environment where the average temperature is about 20 degrees Celsius, annual precipitation is 1500-2000 mm, soil permeability is strong, and sunshine is suitable. Coffee is afraid of Frosts Descent and the cold winter, and must not be planted in the highlands where frost falls. Generally speaking, wild coffee trees can grow to about 8 meters. They are planted at home. In order to protect the quality of coffee beans, facilitate management and harvest, the height is cut to 2 meters. Coffee beans begin to bear fruit 3-5 years after sowing, and 5-20 years is the harvest period. A coffee tree can produce about 3-5 kilograms of coffee cherries per year.

Planting and Distribution of Coffee trees

The origin of the coffee tree is Ethiopia in Africa. In botany, coffee trees belong to the evergreen trees of the subgenus Rubiaceae, and coffee beans, commonly known as coffee beans, are actually the seeds of the fruit of coffee trees. They are called coffee beans only because they are shaped like beans. Climate is the decisive factor for coffee cultivation. Coffee trees are only suitable for growing in the tropics or subtropics, so the zone between latitude 25 degrees south and north is generally called coffee belt or coffee area. However, not all the land located in this area can produce good coffee trees.

Planting conditions of Coffee trees

The ideal planting conditions for coffee trees are: the temperature is between 15 degrees and 25 degrees, and the annual rainfall must reach 1500 mm to 2000 mm. At the same time, the rainfall time should be in line with the flowering cycle of coffee trees. Of course, in addition to the seasonal rainfall, there should also be fertile soil and good drainage.

Fertile soil containing volcanic ash, in addition, although sunlight is an indispensable element for the growth and fruit of coffee, too strong sunlight will inhibit the growth of coffee trees, so various producing areas usually cooperate with the planting of some shade trees. The ideal altitude is 500m-2000 m above sea level. It can be seen that the conditions for the cultivation of high-quality coffee are quite strict: sunlight, rainfall, soil, air temperature, as well as the way coffee beans are harvested and the production process will affect the quality of coffee itself.

White flowers, red fruits.

The first flowering period of the coffee tree is about three years old. the five-petal tube-shaped white flowers are filled with a faint scent of jasmine and the inflorescences are arranged in dense clusters.

Flowers wither after two or three days of blooming and begin to bear fruit after a few months. The fruit is a drupe with a diameter of about 1.5cm. It turns green at first, then turns yellow gradually, and turns red when ripe. It is very similar to cherries, so it is called cherry coffee (Coffee Cherry). It can be harvested at this time.

Coffee fruit contains two seeds, namely coffee beans. The two beans are connected face to face with each other on one side of the plane. Each coffee bean has a thin outer film, which is called silver skin, and its outer layer is covered with a yellow outer skin, called endocarp. The whole coffee bean is wrapped in a sticky pulp to form the coffee pulp, which is soft and sweet, with the outer shell. Coffee beans are the seeds of coffee cherries. Every winter (dry season) is the harvest time, and there are many ways to harvest red cherries. The bean itself is wrapped in many layers of material, including a silver skin, pergamino-like paper, mucus, mucilage, and its watch case. The interaction between these sweet, sticky substances and the coffee bean itself determines the taste of many coffee beans; the same method is used when the coffee bean is removed from the cherry. Basically, there are three ways to treat coffee beans: wet, dry and semi-wet and semi-dry.

As soon as coffee cherries are picked, they have to be sent to agricultural products for processing. Cherries that have been picked, including freshly ripe, overripe, and unripe, are all mixed together. If these cherries are not treated separately, the quality of the coffee beans is really unpalatable, because it is mixed with a lot of bad-tasting impurities. So these cherries have to be washed and placed in a large trough full of water for preliminary classification. The best coffee has a high density, so it sinks into the water. On the other hand, overripe cherries will surface and can be easily classified. Low-quality coffee is either left for internal consumption or sold to instant coffee producers in the United States or Europe. Unfortunately, those unripe cherries will also sink to the bottom of the water and mingle with those that are already ripe. So cherries that are not yet ripe should be treated with moisture, or it may take a while to use drying to sort them.

In the process of wet treatment, ripe cherries will be squeezed out of the juice. If handled properly, only ripe cherries will be squeezed out of the pulp, and unripe hard cherries will be distinguished. The beans should be sent to the fermentation tank and soaked in water for about 8-20 hours.

At this time, the sticky liquid in the coffee beans has been filtered out. Coffee beans produced by wet treatment are characterized by bright and clean taste. But compared with the coffee beans produced by drying, they are not so fragrant and strong. When the mucus is removed from the fermentation tank, the coffee is either left on the terrace to dry naturally, or dried by machine, or both. Almost all coffee producing areas are treated mainly by drying, because the difference between coffee beans produced by this method is very small. The main purpose of this treatment is to prevent the beans from fermenting so that the coffee beans do not produce mold with an abominable taste of wet soft fruit.

If the wet treatment method is not used, the drying method (natural treatment) can be used because the weather conditions in some areas are suitable for manufacturers. After the cherry seeds split inside, especially after the sticky substance is removed, coffee beans can be simply dried, dried on a large terrace or dried by machine. Using this method, it takes a little longer and is easier to ferment. In any case, because dried coffee beans always come into contact with sweet mucus for a long time, so processed coffee beans will be sweeter and heavier. The acidity, cleanliness, and taste of coffee usually disappear during processing. Coffee beans that are naturally treated are usually used to make espresso (espresso).

The third method called semi-wet treatment (natural removal of pulp) is a relatively new and rare method. This method is also suitable for processing local coffee only in specific areas of some countries where there is a long drying period in the climate. The coffee produced by this method is sticky, and the mucus is not removed with fermentation in the tank. Therefore, the coffee produced by this semi-wet treatment contains the characteristics of both wet treatment and drying treatment. The acidity, sweetness, seasoning, and flavor of such coffee are quite good; the only thing is that such coffee is not as strong as coffee produced by pure dry or wet treatment. When the coffee bean is dry, put it in a rattan frame with a vine shed as the top. It is not opened until a shelling program is operated before it is shipped out. The purpose of this is to keep the flavor and taste of the coffee intact. After shelling, the coffee beans, in 60 kilograms, are packed in a burlap bag, ready for export.

Next, the importers of the coffee will send the coffee to the manufacturers in the country for baking. The roasting of coffee is the most important process for the development of its own flavor. The flavor of coffee itself also changes its taste, bean body, aroma, and acidity as it is roasted. Light roasting produces many flavors, aromas, and acidity, while heavy roasting produces thicker beans and brews a more intriguing cup of coffee. It is a pity that heavy-roasted coffee is basically to stabilize the quality of coffee beans, so it is difficult to hide the defects of coffee beans.

After roasting, coffee beans can be prepared and cooked in a variety of ways; some are cooked by espresso machines, or by French pressing, in vacuum pots, by dripping, and so on. And a variety of different cooking methods are to grind the coffee beans into different coarse and fine particles. Since coffee is easy to lose fresh products, the most important technique for grinding coffee is to drink as much as you can. At present, there is no kind of packaging on the market to preserve the taste of ground coffee powder.

The taste of coffee itself is quite controlled by the way it is brewed. The coffee brewed with Espresso has a heavy taste, a strong flavor and a complicated process. On the other hand, the coffee brewed with dripping water is cleaner and brighter, and retains more original flavor. French compressed brewed coffee retains almost all the original flavor, as well as the unique complexity of the coffee itself, but the acidity is slightly missing. If you use a vacuum pot to brew the coffee, it is clean and the flavor is fully preserved. In fact, if every cooking method is to taste good, the most important thing is the right temperature and time.

Roasting of coffee

At present, there are more than 60 coffee-producing countries, most of which are located in areas with an altitude of 300 to 400 meters above sea level, and they are also cultivated in highlands with elevations of 2000 to 2500 meters, among which those planted on hillsides above 1500 meters have the best quality.

Coffee trees generally grow in tropical and subtropical areas with an annual rainfall of 1500 to 2000 mm and an average temperature of 20 degrees. The main tree species are Arabian, Robusta and Libyan. Even in the same production country, the coffee beans will have their own characteristics due to the differences in flavor and quality due to the different climate, altitude and soil quality of different regions. Therefore, it is difficult to describe the characteristics of a country's coffee beans in one sentence.

The way of making coffee beans

Washing type: put the harvested fruit in the sink, remove the gum from the pulp and epidermis and dry it through the friction of water and utensils. The coffee beans obtained by this method have better color, less impurities and uniform quality. This method has been adopted in Colombia, Mexico, Guatemala and other countries.

Sun style: put the harvested fruit in the sun for one to two weeks, let it dry naturally, and then use a sheller to remove the pulp and peel. The coffee beans will be slightly sour and slightly bitter, but are more easily affected by the weather. Almost all coffee beans in Brazil, Ethiopia, Yemen and other places are obtained in this way.

There are generally two seed pairs composed of oval seeds in the fruit of flat bean and round bean coffee, and their connecting side is flat, which is called flat bean, but there is only one round seed in some fruit, which is called round bean. They don't taste different.

Determine the characteristics of coffee ─ four flavors and one fragrance

....

All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking.

◎ bitterness: caffeine, one of the basic flavor elements of coffee.

◎ sour taste: = = tannin acid, the second basic flavor element of coffee.

◎ strong alcohol: = = coffee has a strong aromatic mellow taste.

◎ sweetness: when the sugar in the raw beans of coffee is partially coked after baking, the rest is sweet.

Fragrance (coffee smell): fat in raw beans of coffee. Protein. Sugars are an important source of aroma.

The original variety of coffee beans

At present, the most important coffee beans in the world mainly come from three original varieties: Arabica, Roberta and Liberia.

The Arabica coffee tree, which originated in Ethiopia, accounts for 70% of the world's coffee production, and almost all the world-famous coffee varieties are Arabica species.

Arabica coffee trees are suitable for growing in high mountains with large temperature difference between day and night, as well as soils with low humidity and good drainage. The ideal altitude is 500m-2000 m. The higher the altitude, the better the quality, but because of the weaker ability to resist diseases and insect pests, it is more difficult to grow than the other two kinds of coffee trees.

The Robosta coffee tree, which originated in the Congo in Africa, accounts for about 20% of the world's production. 30%. Robesta coffee tree is suitable for planting in the lowlands below 500 meters above sea level, has strong adaptability to the environment, can resist bad climate, resist diseases and insect pests, and does not need much manual care during soil preparation, weeding and pruning, and can be allowed to grow in the wild. It is a kind of coffee tree that is easy to cultivate. But its style is more bitter than Arabica, and its quality is much lower, so it is mostly used to make instant coffee. Because it is made in Africa, most Africans drink Robosta coffee.

The Liberian coffee tree is produced in Liberia in Africa, and its cultivation history is shorter than that of the other two coffee trees, so the planting is limited to a few places such as Liberia, Surinam and Gaiana. As a result, the output accounts for less than 5% of the world's output. Liberian coffee trees are suitable for planting lowlands, and the coffee beans produced are very fragrant and bitter.

[the concept of fried baking]

Roasting is about the boiling of coffee beans, creating the unique color (amber), flavor and aroma of coffee. Roasting turns the light green raw coffee beans into the tea-brown coffee beans we are familiar with. High-standard fried roasting refers to the ingenious expression of the aroma, sour and bitter taste of raw coffee beans.

[basic principles of frying]

The most important thing is to be able to stir-fry the inside and outside of the beans evenly. First of all, the moisture in the beans will be discharged smoothly through firepower. If this step is taken too quickly, spots will appear, and the taste will be astringent and choking.

80% of the taste of coffee depends on fried roasting, so fried roasting is an important procedure for brewing good coffee.

If the technology of frying and baking is good, the beans will be large and swollen, without wrinkles on the surface, glossy and symmetrical, and each has its own different flavor. The characteristic of roasting coffee beans to their maximum limit is the ultimate goal of baking.

[types and stages of frying]

The methods of roasting coffee beans can be divided into three categories: light, medium and deep. In general, light fried baking has a strong sour taste and a unique flavor. The deeper the baking, the more sour and bitter it is. And the scorched smell of boiling makes the aroma more intense.

The stage of roasting and the characteristics of coffee beans are shown in the following table. The degree of frying is from light to deep, which can be divided into eight stages. 1 、 LightRoast2 、 CinnamonRoast3 、 MedialRoast4 、 HighRoast5 、 CityRoast6 、 FullCityRoast7 、 FrenchRoast8 、 ItalianRoast

Knowledge of coffee brewing

First, filter paper brewing-the easiest way to brew

[characteristics] the simplest way to brew coffee. Filter paper can be discarded immediately after use, which is more sanitary and easy to clean up. The amount of boiling water and the injection method can also be adjusted. One person can also brew, which is the best way to brew a small number of people.

[about apparatus] the drip can be divided into one hole and three holes. Three holes are used here. The spout for injecting boiling water should be small, so that the boiling water can be poured vertically on the coffee powder, which is more appropriate.

[key points of brewing]

1. Coffee powder is about 10-12 grams per person, while boiled water is 120 grams.

two。 For those who like light coffee, the amount of powder is about 8 grams per person.

3. For those who like bitter taste, the amount of powder can be 12 grams per person and fully boiled.

4. The kettle for hot water injection is easier to operate if it is injected for about seven or eight minutes, and the amount of boiling water is prepared according to the number of people.

5. Heat the beaker without boiling it and pour it into the coffee cup.

6. Do not drop the filtered extract to the last drop (if all the drops are finished, there may be miscellaneous smells or impurities, etc.).

[program]

The ① and the next part of the filter paper are folded along the seam and put into the drip.

②, spoon the ground coffee powder according to the number of people (about 10-12g per person) into the drip, and tap a few more times to make the surface flat.

③, boil the water in a teapot, pour it into a small-nozzle kettle, gently pour the boiled water into the center, and slowly spiral the boiling water into the coffee powder until it is covered with coffee powder. Be sure to pour it in slowly.

④, in order to extract the delicious ingredients, steam the inflated coffee powder (stay for about 20 seconds).

⑤, the second boiled water, is slowly injected from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the filtered boiled water must be kept at a certain temperature.

⑥, the extract can be stopped when it reaches the number of parts, and the state of boiling water left in the filter paper will be discarded.

Second, flannel filter brewing-showing the maximum flavor of coffee

[characteristics] the coffee brewed with flannel filter is the most mellow and delicious. However, special attention should be paid to the arrangement and storage of the filter, otherwise the taste of the coffee will be low.

[preparation before brewing]

1. Coffee powder expands after boiling water is injected, so choose a slightly larger strainer.

two。 Make the outside of the filter, fully twist the water off the wrinkles and straighten it out.

[about the safekeeping of flanged velvet filter]

When using a new flannel filter, in order to remove the water paste or smell that will remain on the cloth, wash it with a brush (do not use soap or soap powder at this time. After that, boil the used coffee powder with water for five minutes before washing it with water.

[preservation method of flannel filter] the filter cloth should be washed well with water after use, and water should be added to the freezer to prevent oxidation. And the water must be changed every day, otherwise the scale will cause clogging of the cloth. When in use, brew it with warm water, then fully wring it out and then use it.

[program]

① cloth as the inside, coffee powder 10-12g per person into the filter cloth, and then flatten the coffee powder.

② shallow roasted coffee boiled water temperature is about 95 degrees, while deep roasting is lower, the initial thin line injection, while controlling the amount of boiling water while making a round injection. The coffee powder should be steamed for 20 seconds after brewing, which must be "suspended" during this period. After the second time, the same amount of boiled water is injected into the vortex each time, from the center to the outside and back to the center.

③ do not let the boiled water drop completely, just inject it according to the number of people, and take it out when the boiling water in the filter cloth is still in the remaining state. At the end of ④ extraction, the coffee liquid should be heated instead of boiling when the temperature decreases. Shake gently and pour into the cup.

Steam pressurized coffee maker-Italian flavor

[feature] the steam pressurized coffee maker is characterized by the use of steam pressure to extract the coffee liquid instantly. Bitter steam coffee is the basis of all kinds of coffee, and it becomes more popular with the increase of years.

A little knowledge of drinking coffee

1. Drink coffee in the morning, add more milk, refreshing and nutritious.

2, the office or workers in the afternoon from three to four o'clock for tea time, when drinking coffee will make you feel tired and refreshed.

3. Drink a cup of coffee after dinner, add a little whisky or brandy, fragrant and delicious, help digestion.

The effects of coffee on the human body:

1. Pregnant women and lactating women should avoid drinking caffeinated drinks as far as possible. Women during menstruation are also exempted from drinking coffee because it will increase the flow of menstruation, resulting in excessive blood loss.

2. Patients with stomach problems should drink less coffee as much as possible so that they will not worsen their stomach problems due to excessive drinking.

3. After excessive caffeine intake, the heart beats faster and the blood pressure increases, so patients with hypertension and arteriosclerosis should pay attention to drinking drinks containing caffeine.

4. Coffee also has adverse effects on patients with diabetes.

5. Patients with skin diseases should avoid coffee as much as possible so as not to accelerate the deterioration of the disease.

6. Athletes should also abstain from drinking drinks containing caffeine, because excessive stimulation and excitement will make them more tired before the game.

Coffee common sense

1. Drinking coffee before exercise can better achieve the effect of losing weight.

two。 When eating strong-smelling food such as garlic, drinking coffee can restore freshness and naturalness to the mouth.

3. Coffee grounds are poured into the kitchen sink to eliminate the smell caused by kitchen waste.

4. Put the coffee grounds in the refrigerator to absorb the smell and avoid the smell of food.

5. Coffee grounds are placed in the corner of the room to absorb odors and prevent insects and ants from invading.

6. Coffee grounds do pillow filling, with the role of calming the mind and clearing the brain, can improve the quality of sleep.

7. Coffee powder that has been stored for too long and not fresh can be used as a desiccant and put in bookcases and wardrobes to prevent clothing and books from getting moldy due to moisture.

1. Italian espresso

The word "Espresso" comes from the Italian word "fast" because Italian espresso is made and delivered to consumers very quickly. Espresso drips slowly from the filter like warm honey, dark reddish brown with a cream content of 10% to 30%. The brewing of espresso can be defined by four M's: Macinazione represents a correct grinding method for mixing coffee; Miscela is a coffee mixture; Macchina is the machine for making espresso; and Mano represents the skilled technique of the coffee maker. Only when each of the four M elements is accurately mastered, the brewed espresso is the best.

When drinking espresso, we are quickly impressed by its strong taste and aroma with only a sip, which is the difference between espresso and other coffees. Aroma and concentration are two measures of whether Italian espresso tastes good or not.

2. Cappuccino coffee (Cappuccino)

Cappuccino is another kind of espresso, which contains 50% steamed milk and 50% foamed milk. It can also be said to contain 1pm 3 espresso, 1amp 3 steamed milk and 1amp 3 foamed milk. But it also depends on the person who makes the coffee. More steamed milk and less foam are used in many places.

The color of this coffee is like the headscarf worn by Italian monks, so it is named cappuccino (coffee with cream cubes). Accompanied by cinnamon sticks, and then sprinkled with lemon juice, showing a complex flavor.

The so-called dry cappuccino (Dry Cappuccino) refers to the conditioning method with more milk bubbles and less milk. it tastes stronger than milk and is suitable for people with heavy taste. When it comes to wet cappuccino (Wet Cappuccino), it refers to the practice of fewer milk bubbles and more milk, with milk fragrance overshadowing the thick coffee flavor, which is suitable for those with light taste. The flavor of the wet cappuccino is similar to that of the popular latte. Generally speaking, the taste of cappuccino is heavier than latte. If you have a heavy taste, you might as well order cappuccino or dry cappuccino. If you are not used to the heavy smell of coffee, you can order latte or wet cappuccino.

Preparation method: pre-heat the deep-fried coffee, pour it into a small coffee cup, add 2 tablespoons of granulated sugar, float with 1 tablespoon cream, sprinkle with lemon juice or orange juice, and insert the cup with cinnamon sticks instead of spoons.

3. Mocha (Mocha)

Mocha is a port in Yemen. Yemen is located in southwest Asia, in the southern corner of the Arabian Peninsula, is a major coffee producer.

At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid to strong acid, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

Mocha coffee shows a strong New York flavor in a small cup. The preparation method: add 20ml chocolate syrup and very strong deep-fried coffee to the cup, stir well, add 1 tablespoon cream to float on top, peel some chocolate powder for decoration, and finally add some cinnamon sticks.

Swiss mocha (Wicklana Coffee), mocha with fresh milk and chocolate syrup, plus whipped cream and chocolate.

4. Mocha mint coffee

Mocha mint coffee: "pour warm coffee on cold cream." the cold cream floats and turns into cold sweet cream. The coffee under it is hot. It is fun to drink without stirring to keep them at different temperatures. This is America's favorite chocolate mint coffee, which is made in proportion to the mint flavor and coffee.

Preparation method: add 20 grams of chocolate, deep-fried coffee, 1 tablespoon white mint, add 1 tablespoon cream to float on top, peel some chocolate powder, and finally decorate a mint leaf.

5. Viennese coffee (Viennese)

"Viennese" is the most famous coffee in Austria. It was invented by a coachman named Ein Schuberner. Perhaps for this reason, today, people occasionally call Viennese coffee a "one-headed carriage". Fascinate people all over the world with the sweet flavor of whipped cream and chocolate. Snow-white fresh cream, sprinkled with colorful rice, the appearance is very beautiful; through the sweet chocolate syrup, cold cream sipping hot hot coffee, is a unique flavor!

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

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

6. Mendeling Coffee

The gentleman in coffee-Sumatra Manning: Mantenin is a fine coffee bean growing in the plateau and mountain area at an altitude of 750-1500 meters above sea level, implying a kind of tenacity and a great spirit that can be taken up and put down. It represents a kind of masculinity, drink with a kind of happy dripping, wanton, gallop scenery, this taste makes men fascinated. It is the most representative coffee in Sumatra with a mellow smell, moderate acidity, rich sweetness and intriguing sweetness. it is suitable for deep baking and gives off a strong aroma. It is the best quality coffee produced in Indonesia.

7. Latte (Latte)

This is an espresso with steamed milk. In some coffee shops, there is a small amount of foam on the top. It has less foam than cappuccino.

Italian espresso adds high concentrations of hot milk and foamed fresh milk to retain a hint of coffee aroma and sweetness. Sending out a rich and charming smell of fresh milk, the entrance is smooth and smooth, which is the favorite of many girls. The ratio of coffee to milk in the latte is 1:8:1, so it can be said to be a burden-free cup of coffee, can drink the warmth of milk, like a cup of milk coffee, but drink milk with coffee flavor.

If you add some frothy cold milk to the hot milk, it becomes an American latte. Starbucks American lattes are made this way: espresso at the bottom, milk heated to 65-75 ℃ in the middle, and cold milk foam no more than half a centimeter.

Blue Mountain Coffee (Blue Mountain)

Famous coffee is characterized by its origin. Climate and soil quality will eventually bring subtle changes to the taste of coffee. The tropical islands of Jamaica have the perfect conditions for growing coffee. Most of the island is covered by mountains, including the Blue Mountains, which are the highest part of the island. The Blue Mountains is a fertile land, where the hot climate, abundant precipitation and high altitude are perfectly combined. Coffee production is the highest in the world at nearly 7500 feet above sea level.

There are three grades of coffee in the Blue Mountains of Jamaica: blue Mountain Coffee (Blue Mountain Coffee), Alpine Coffee (Jamaica High Mountasin Supreme Coffee Beans) and Jamaican Coffee (Jamaica Prime Coffee Beans). Among them, Blue Mountain Coffee and Alpine Coffee are each divided into two grades. In terms of quality, the order from top to bottom is: blue Mountain 1, Blue Mountain 2, Gaoshan 1, Gaoshan 2, Jamaican Coffee. Coffee grown between 457m and 1524 m above sea level is usually called Blue Mountain Coffee. Coffee grown between 274m and 457m above sea level is often called Jamaica Prime Coffee Beans, and the price of blue mountain coffee is several times higher than that of 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 has a sweet taste. Its taste is mellow, smooth, strong and delicate; pure Blue Mountain coffee has a light taste and flavor, but it is very mellow and delicate; it has aristocratic taste and is the best in coffee. Because it grows in a very narrow geographical area, the production of Blue Mountain Coffee is also very limited and sometimes difficult to buy.

9. Turkish coffee (Turk Kahvesi)

There is a Turkish proverb: "drink your cup of Turkish coffee, remember your friendship for forty years." In the streets and alleys of Turkey, there are shops with "coffee" signs, some with a small coffee cup painted, and the edge of the cup seems to be steaming.

After drinking coffee, Turks always look at the traces of coffee powder left 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 uses very fine Turkish coffee powder, with cold water, and boils slowly over low heat in a small ladle pot to produce cups of bitter and strong foamed coffee. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and plates used are very small, about half the capacity of ordinary coffee cups.

Preparation method: pour the deep-fried coffee and cinnamon and other spices into the milk basin, stir well, then pour into the pan, add some water to boil 3 times, and remove from the fire. After the powder settles, pour the clear liquid into the cup, then slowly add orange juice and honey to serve.

10. Frozen cream cubes coffee

Frozen cream coffee, without ice, but chilled. Here is an introduction to the American drinking method of making coffee with ice.

Preparation method: add the ice cubes made from coffee to the glass, pour in the boiled milk with sugar, and slowly pour the frozen coffee from the top, then the milk and coffee are divided into two layers. Put the milk foam on the top and sprinkle some cinnamon powder to garnish.

11. Columbia Coffee (Colombia)

Produced in Colombia, roasted coffee beans will release sweet aroma, with sweet in the acid, bitter taste in the good quality, because of the appropriate concentration, it is often used in high-grade mixed coffee.

Colombian coffee has a bitter experience, clear and astringent as life, while bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual victory.

Colombian coffee is one of the few individual coffees sold in the world under its own name. In terms of quality, no other coffee has been so highly rated by coffee drinkers. It also has a very beautiful name, called "Emerald Coffee".

The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and intensive cultivation in mountain black soil in Colombia.

Colombian coffee is often described as silky and smooth. Of all the coffees, it is the most balanced, soft, smooth and ready to drink, and it has won praise that no other coffee can match: known as "green gold".

Brazilian Coffee (SANTOS)

Brazil is the world's first coffee producer, the coffee produced, mild flavor, slightly sour, slightly bitter, as the representative of neutral coffee. Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, is an indispensable variety of mild coffee.

The Brazilian essence of coffee beans is rich in sour taste, coupled with the sweet and bitter taste of coffee, the taste is slippery, but also has a hint of grass aroma, slightly bitter in the fragrance, sweet and smooth in the mouth, the taste can make people comfortable and happy.

Deep-roasted espresso 60cc; sugar 20g. Put sugar in the cup and pour in the coffee. This is typical Brazilian coffee. Put enough sugar in the small cup, do not stir it and drink it directly, so that you can enjoy the sweetness of the coffee at the end of the drink.

13. Burgundy coffee (Burgundy)

Burgundy in France is the hometown of red wines, where the red wines are bright in color and excellent in taste. Burgundy coffee is the coffee mixed with the flavor of wine, is a very elegant fancy coffee.

The French prefer red wine to Russians for vodka and Brazilians for coffee. They don't want red wine to be mixed with any other substance. Burgundy Coffee is a fancy coffee that combines red wine with coffee. I was thinking that this kind of coffee should be designed by romantic French, because its production process is full of red romance. First stir the whipped cream and red wine, and then foam, you will find that the red foam is so unique, implicit but full of flirtation. First add a little red wine to the bottom of the warmed mug, then add the prepared coffee and granulated sugar (the coffee is espresso), and finally put in the red foam. A romantic cup of Burgundy coffee is done.

14. Mediterranean Coffee

Mediterranean coffee is a blend of coffee, chocolate syrup and various spices. The mixed spices are like the multicultural features of the Mediterranean, with the wild nomads of northern Africa, the long history of Arabs in West Asia, and the sunny character of southern Europeans. So if you want to create a special atmosphere on a special day, Mediterranean coffee is the perfect choice.

The spices needed for Mediterranean coffee are complex, so if you like the taste of mixed spices, you should find a way to match them; if you only like one or two of them, you can omit the other spices.

First stir-fry fennel seeds, clove buds, cinnamon powder and cardamom in a pan, and your kitchen will be filled with a psychedelic smell, and you can't help but marvel at the magical stimulating effect of these plants of Asian origin on human nerves; then put chocolate syrup in a pan and mix it with spices, which will give rise to a sweet smell. Finally, pour a cup of black coffee, heat it together for a while, not too high, about 90 ℃, when the coffee is about to boil, remove the pot from the fire and pour into the mug while it is hot.

15. 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 aromatic, with cinnamon flavor, and the acidity is well balanced.

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).

16. 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.

17. 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.

18. 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.

How to make it: pour in 1 cup of honey, then add 1 cup of hot coffee and fill it with 8 minutes. 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.

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

Preparation method: heat the deep-fried coffee, melted chocolate, cocoa, egg yolk and a small amount of milk over the fire, stir fully, add 1 tablespoon of granulated sugar, stir well, pour into the cup, add 1 tablespoon cream to float on top, and garnish with some chocolate.

Coffee common sense

1 South America

[Colombia (Colombia)]

It is the second largest coffee producer in the world, accounting for about 12% of the world's annual output, which is much lower than that of Brazil, which is 30% to 35%, but most of them are high-quality mountain-washed beans. Central Colombia is divided into valleys by three north-south longitudinal mountains, of which the central and eastern mountains are the main coffee producing areas. The coffee here is named after a distributed market, with Medellin, Armenia and Manizales in the Central Mountains and Bogota and Bucaramanga in the eastern mountains.

The most famous Medellin in the Central Mountains has a thick texture, rich aroma and well-balanced sour taste, while Armania and Manizares are not so good, but in the market these three kinds of beans will be regarded as the same kind of beans to circulate, called "MAM". If you buy a bag of MAM, it may be any of these three kinds of beans, it has a texture and flavor similar to Medellin, but not so sour; as for Bukala, it has the characteristics of Sumatra, with thick texture, rich taste and weak sour taste. According to the size of the particles, the highest Columbia beans are "Supremo" and the second are called "Extra", but in the market these two levels are often referred to as the same grade, called Excelso.

The best Colombian beans, similar to Costa rica or Hawaiian Cona beans, are non-extreme coffee, rich in texture, but not as strong as Sumatra; rich in aroma, but not as good as the best Jamaican alpine flavor; sour, but not as sour as Antigua acid. It often has a caramel-like taste, similar to the aroma of pudding, lack of sour fruit, reminiscent of milk pancakes; it is also suitable for blending mixed coffee. Since the 1970s, with the full promotion of the Colombian government, many old trees have been replaced by new species with high yields, but critics believe that the new coffee is milder and more common than the old ones, and its quality is much lower than it used to be.

[Venezuela (Venezuela)]

Venezuela's coffee production is not high, most of it for domestic consumption. Although Venezuelan coffee is mainly produced in the west near Colombia, its sour taste is very weak, not like Colombian beans at all, but as sweet and deep as Caribbean beans.

[Peru (Peru)]

Washed Peruvian beans are best known for Chanchamayo in the middle and Cuzco in the south, and there are also some good organic coffee in the north. Peruvian beans have a soft to sharp sour taste, thin to medium texture, good taste and aroma, is a good comprehensive ingredients.

[Brazil (Brazil)]

Although Brazil produces 30 to 35% of the world's coffee annually, ranking first in the world, none of the Brazilian beans can be called the top coffee. The mountains are covered with coffee trees in southern Brazil, but Santos is the only one that can be put on the table; most of the other hastily processed beans are used to make instant coffee and easy-to-open coffee. Santos Coffee is a descendant of Arabica trees from Island of Bourbon (today's French island of Reunion, located in the Indian Ocean east of Madagascar) in the 18th century and belongs to the var subspecies. Bourbon). Before the age of three to four, Bubang coffee trees bear small, twisted beans called "Bubon Santos", the most advanced Brazilian beans, often referred to directly as "Brazil" in cafes.

After the age of three or four, Bubang coffee trees will only produce large, flat beans, called "Flat Bean Santos", which are cheap and unpopular with coffee people. Bubang Santos does not have a prominent personality, plain taste, medium texture, ordinary sour taste, usually used as the base of mixed coffee, specially set off other coffee. One feature, however, is that it is rich in oil, which is a welcome advantage for those who do not like to mix Espresso complex products with robusta beans-it guarantees you a thick Krima.

Brazil also has a "Rio" bean, exported by Rio de Janeiro, which is also famous, but it is named not because it tastes good, but because it tastes strange. It has a strong smell of iodine, which coffee experts particularly call "Rio"; another dishonorable word related to Rio beans is used to describe a somewhat irritating taste, called "Rioy," caused by coffee berries dried on trees that continue to ferment during drying and are often found in dried Rio beans.

2 Latin America, Central America, Caribbean Sea

[Jamaica (Jamaica)]

When it comes to Jamaica, we immediately think of "Blue Mountain" coffee. Rare and expensive true blue mountain beans, originally from the Wallensford Coffee Garden, have now been expanded to the Blue Mountains, which are more than 1,000 meters above sea level. as long as the tree species and treatment procedures of the estate meet certain standards, the government will issue a guarantee to allow the use of the name "Blue Mountain".

It used to be the protagonist of coffee mythology, but many people think that the legendary characteristics-rich aroma, complete texture, perfect combination with even and palatable sour taste-are no longer there, and the beautiful sour taste that existed 15 years ago can only be found in memories.

In spite of this, its price still goes up. In Taiwan, the retail price of guaranteed raw beans is usually more than 2000 yuan per kilogram. In the market for raw beans, which are commonly packed in gunny bags, blue mountain beans that insist on barrel packaging show their extraordinary price.

The term "Jamaica High Mountain" refers to coffee beans grown in other mountains less than 1,000 meters on the island, which are of relatively ordinary quality and have a mild texture and sour taste. As for "Blue Mountain Blend" or "Blue Mountain Style" coffee, it is usually a combination of good Colombian beans, intended to imitate the taste of Blue Mountain, and has nothing to do with Jamaica. You won't find any real blue beans in Blue Mountain coffee.

[Dominican Republic (Dominican Republic)]

Beans from the Dominican Republic are often called "Santo Domingan" (their old country name), and the coffee plantations there are mainly around the mountains in the middle of the island.

There are four kinds of washed alpine coffee on the market: Cibao, Bani, Ocoa and Barahona, and the latter three are especially praised. The sweet taste of soft ripe fruit is very similar to that of Haitian coffee, while Balahona has a high acidity and a thick taste of typical Caribbean beans, which is close to the Jamaican mountains in quality and characteristics. Baking to medium depth best highlights their sweetness.

[Puerto Rico (Puerto Rico)]

Beans, named after Yauco Selecto, are the best example of Caribbean beans. They are rich in texture, balanced in taste, gentle but complex and deep. Deep-baked Caribbean beans do not have the rough burning taste common in other deep-baked beans and are suitable for filter kettles (Plunger or French Press) and other cooking methods that have been soaked for a long time.

3 Arab East Africa

[Yemen (Yemen)]

The word Mocha has many meanings. After 600 AD, the first coffee bean far from its hometown, Ethiopia, took root in the leaf gate on the other side of the Red Sea, and the coffee industry began all over the world. Since the most important export port of Yemeni coffee in the early days was the port of Mocha (now silted up), the coffee produced in Yemen was also called "mocha" beans. Over time, some people began to use "mocha" as a nickname for coffee. The situation is similar to that in Java today. Later, because the aftertaste of mocha coffee resembled chocolate, the word "mocha" was extended to be a mixture of hot chocolate and coffee. Therefore, the same is "mocha", mocha beans, mocha pot and Italian coffee in mocha coffee, but represent three meanings. Today's Yemeni mocha (Yemen Mocha) is no different from its ancestors more than a thousand years ago, and it is the most advanced traditional hand-dried bean-although it varies in size and contains a lot of impurities in raw beans. The two most common producing areas are Mattari and Sanani; Matali beans have more texture, chocolate and sour taste, while Shanani beans are more balanced and fragrant. Generally speaking, the average size of mocha beans is small, with the wild and spicy smell of ginger, bright and unique taste, pleasant fruit acidity, and rich wine-like texture, no wonder it is known as the Bordeaux wine in coffee. In mixed coffee, mocha usually plays the role of high-pitched voice, responsible for stimulating and improving flavor.

[Ethiopia (Ethiopia)]

The highlands of Ethiopia are the birthplace of coffee. The traditional drying method is still used to produce mocha-Hara beans (Harrar,Harari,Harer or Harar) at an altitude of about 2,000 meters near Harrar in the east. Hara has a medium texture with a fruit wine-like flavor, and a good Hara is as wild as the best Yemenmoka. Dried beans from other regions, such as Gimbi or Ghimbi, Jima,Jimma or Djimah and Sidamo, are equally wild and wine-like, but not so rich and a little rough. The water-washed mocha from Jinbi in the west has the same sour wine as Hara, but it is packaged with a richer and balanced feel and a thicker texture. As for water-washed beans from the south, such as Sidamo and Gemma, they keep less sour wine and replace them with more gentle and delicate flavours of lemon and flowers. The best is produced in a high, narrow area of Sidamone, called Yirgacheffe, whose rich taste brushes the taste buds and leaves an endless aftertaste, while the slightly sour taste is similar to Sumatra, swimming in a rich texture; in addition, it adds a unique soft floral fragrance, which is really the only coffee in the world.

[Kenya (Kenya)]

Kenyan coffee is produced near the Kenyan Mountains in the central part of the country and is sometimes guaranteed in the name of the capital, Nairobi. Here beans are graded by size, the largest is AA, followed by An and B, and so on, which has nothing to do with the origin, so the quality and characteristics of beans with the same AA grade may be quite different. With the exception of dry mochas in Yemen and Ethiopia, most coffee on the African continent is washed. Due to the support of the state, Kenya's average standard of washed Arabica beans is very high and is handled very carefully. Good Kenya beans not only have the same strong sour wine as mocha, irritating both sides of the tongue, it even has the rich texture that mocha lacks, and it can best brew a balanced drink in African coffee.

[Tanzania (Tanzania)]

Most of the Tanzanian beans are grown in Mr. Kilimanjaro and Mt, near the northern Kenyan border. The Meru area, often called "Clemangaro", is occasionally named after the distribution center Moshi or Arusha. In addition, on the southern side of the border, a little washed Arabica beans are produced, named after the nearby big city Mbeya or the distribution center Pare. The way of grading is similar to that of Kenya, distinguishing sizes by the English alphabet. Most Tanzanian beans have typical African bean characteristics. The better Clemencaro, similar to ordinary Kenya, has a strong texture, is usually milder acidic than Kenya, and evenly stimulates the taste buds in the middle and sides of the back of the tongue. It tastes a bit like tomato or soda. As for southern beans, they are similar to secondary water-washed mochas, with soft and ingratiating weak acidity, round taste, and medium texture. Beans from neighboring Malawi also have the same quality as Tanzanian beans.

[Uganda (Uganda)]

On the western slope of the Mr. Elgon, near the Kenyan border in the east, a very good Arabica bean, called Bugisu or Bugishu, is produced, which is similar to Kenya in flavor but thinner in texture.

[Zimbabwe (Zimbabwe)]

Zimbabwe is also a typical East African bean, good Zimbabwe texture is medium, but its strong acidity and fruit wine can be compared with Kenya, but also with a hint of black pepper spicy taste. The finest Zimbabwe beans are produced in the eastern part of the country near Mozambique. Classified by size, "053" is the most advanced.

4. Oceania in southern Asia

[India (India)]

More than 80% of India's coffee is grown in the southern province of Karnataka, which is often sold under the province's old name "Mysore". The best Myso beans are thought to be Sumatra drunk by the poor and taste as rich and sweet as secondary Sumatra, but at a lower price. Another kind of "rainy season" (Monsooned Malabar) coffee is exposed to the wet monsoon for several weeks, which not only yellowes the beans and reduces the acidity, but also gives the coffee a mature alcohol peculiar to "old Sumatra". It is also suitable for blending comprehensive products.

[Indonesia (Indonesia)]

In contrast to the wine-like taste of Sumatra and East Africa, beans from Indonesia and New Guinea show a different flavor, with a sticky texture, sour taste buried in a complex taste, a dark smell of herbs or wild mushrooms, and a sweet finish that goes deep into the throat for three days. They can play the role of bass in the mix. Many people believe that Mandheling and Ankola, produced in the mountains near Padang in west-central Sumatra, are among the richest textured coffees in the world, of which Manning is more famous and Lindong is the most acclaimed. These beans are semi-washed, that is, they are dried and then washed off with hot water, which makes the beans have the charming earthy smell of dried beans while maintaining neat quality. Aged Sumatra (Aged Sumatra) is a specially treated bean. Raw beans have been stored in the place of origin for three to more than ten years before they are put on the market, which reduces its acidity, reduces its aroma, and makes its taste more round, with a thick texture similar to syrup, thick but not abundant, which can be said to be Pu'er tea in coffee. In the northwestern tip of Sumatra, there is also a kind of washed coffee called Gayo mountain, which is a group of variant trees. It is cleaner and fresher than mantrin and has a clear smell of herbs.

[Sulawesi, Celebes)]

Sulawesi's old name is Celebes, and the most common famous coffee is Toraja, which is produced in the center of the island. Toraya is very similar to the first-class Sumatra, except that the texture is slightly less rich, acidity and brightness are also slightly higher, as for the famous wild mushroom flavor and meticulous herbal flavor of Indonesian coffee.

[Java]

In the early 1970s, Java cut down Arabica trees introduced by most Dutch and planted Robbosa beans instead. Since then, Java coffee has become greasy, plain and has a strong smell of wheat and tea. Of the few remaining Arabica estates, Djampit is the most famous. These beans are similar to other Indonesian beans, but they are more sour and less textured.

[new Guinea (New Guinea)]

The coffee marked New Guinea comes from Papua New Guinea (Papua New Guinea) in the eastern half of the island. The New Guinea bean is also an Indonesian coffee, but it is not as thick as Sumatra, nor the top Celebes sour and fragrant. It is comfortable and smooth, with pleasant acidity and sweetness, and sometimes reminiscent of beef noodles. All beans are carefully treated washed beans, the thickest of the washed Arabica beans, and can be located between Indonesian and Central American coffee. Whether it is used to mix Espresso or general comprehensive products, it can make up for the deficiency of sour coffee.

[Hawaii (Hawaii)]

Kona coffee from Hawaii is grown on the slope of Mount Mauna Loa on the southwest coast of the island of Hawaii. In terms of flavor, the beans are closer to Central American coffee than Indonesian coffee. Its average quality is very high, carefully handled, medium texture, good sour taste, very rich flavor, and the fresh coffee is extremely fragrant. If you think Indonesian coffee is too thick, African coffee is too sour, and Central and South American coffee is too bright, then "but that" may be suitable for you. Because of Hawaii's high wages and many tourists, the coffee is so expensive that it is even sold as "Kona Blend" (no more than 5% of the beans). In recent years, neighboring islands such as Maui, Kauai and Molokai have also begun to grow coffee commercially.

[Taiwan (Taiwan)]

Taiwan is located in the subtropics, the territory is mountainous, and there is an obvious rainy season, so it is a good growing environment for coffee, but since the introduction of coffee trees by the British during Guang Xu's years, the planting scale has not been large. At present, there are still small-scale plantations. There are Huisun Forest Farm in Nantou Mountain area (more than 1,000 meters above sea level), Hebao Mountain in Yunlin Ancient Keng (294 meters above sea level), Kenting Park (above Arabica species), Department of Horticulture of National Taiwan University, Chiayi Agricultural Experimental Institute (above Liberia species) and Provincial Forestry Experimental Institute Heng the Spring Equinox (both). The coffee bean flavor of Hebao Mountain is similar to that of Central and South American beans, with a soft sour taste and good texture, and the taste is balanced, while the coffee beans of Huisun Forest Farm are said to be weak in acidity.

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Coffee blending method

Traditional methods of making coffee

Siphon brewing method:

Using the principle of vapor pressure (a method invented by a marine engineer, probably inspired by a steam engine), the heated water flows upward from the lower beaker through a siphon and filter cloth, and then mixed with the coffee powder in the upper cup, the ingredients in the coffee powder are completely quenched out, and the quenched coffee liquid is removed from the fire and flowed back to the lower cup. After full of scientific process, you can enjoy the fruits of science. If you want to be a scientist, start from here!

Filter paper brewing method:

This is a method invented by housewives, a typical family method, much more practical! In brewing, filter paper is used to filter out all coffee grounds, and the filter paper is discarded every time it is used to get clear and mellow coffee. When using filter paper coffee pot, it is appropriate to choose finely ground coffee powder to get the best brewing effect.

Filter cloth brewing method:

Using the principle of "old soup to boil new medicine", this is the method favored by experts, because after the filter flannelette has been used repeatedly, the grease of the coffee will be attached to the lines of the flannelette, making the coffee more mellow. If you want to fill everyone's coffee cups at once, try this old cloth-get twice the result with half the effort!

Dripping method:

Dripping coffee, also known as Dutch coffee, is a dripping pot invented by an archbishop in Paris. It uses cold or ice water to quench the coffee essence at a rate of 40 drops per minute. Only the Bishop, who has nothing to do all day, can come up with this grinding idea! If you spare no time or effort, try it, no one will stop you! It is worth mentioning that this kind of coffee contains very low caffeine, so it is very refreshing, but the price is very high.

Modern methods of making coffee

Coffee permeator: a household coffee pot can give you a wonderful smell of coffee and a beautiful sound, which is emitted when water flows through the system. But the coffee brewed from the permeating pot has a bitter taste.

Connor vacuum device:

You can sometimes see it in some old-fashioned stores (but mostly for decoration). This method is very interesting, much like alchemy. As long as you are careful not to let the coffee boil, it still tastes great, but it is not very convenient for daily use.

Trickle filtration method:

The drip filter is divided into two parts, the roasted coffee is placed on the upper filter paper, the hot water is poured on it, the liquid is dripped by gravity, and the whole process takes 6-8 minutes to enter the coffee pot below. in the end, all you get is pure coffee with a little foam. The correct manual dripping method is to use cold water and heat near boiling, heat the coffee pot, and then pour out the water. Add some water to the ground coffee to stimulate the coffee's activity. Then pour in the right amount of water.

French Piston Pot method:

The method of using the piston pot is very simple. Now preheat the pot, put in the roasted coffee (about 5 grams per cup), add hot water and stir, soak for 4-5 minutes, then push down the stainless steel piston with mesh to separate the coffee foam from the liquid. Finally, pour the coffee liquid from the piston pot. One thing to pay attention to when buying piston pots is not to buy back the ones with nylon mesh pistons because stainless steel mesh is more effective and durable.

Espresso pot, mocha coffee pot:

Their greatest feature is simple and dexterous, this coffee pot consists of two parts, water is placed in the lower container, pressure makes the water flow through the coffee into the upper container, and then everywhere from this container. Although it is clever and lovely, it has only a few advantages of piston pot and drip filter pot.

Coffee blending in the world

The world of drinking coffee-it can be said that there are as many ways to drink coffee in as many countries as there are. 2/3 people in the world drink coffee, but it seems that no two countries drink coffee in the same way.

People in Arab countries like to drink small cups of sweet coffee.

At breakfast, the French like to drink coffee in a bowl and use chicory roots to make a fragrance. The French generally prefer lighter coffee than the Italians. This kind of coffee is generally made from moderately roasted and coarse ground coffee beans by soaking.

The Netherlands likes espresso, coffee and sugar in the pot, accompanied by a can of cream and a cup of water.

The characteristic of Italian coffee is shown in its English, which is a fast word: make quickly, no more than ten seconds; drink fast, because there are only two or three mouthfuls. The first thing Italians do when they get up is to make a cup of coffee, almost from morning to night for both men and women. Espresso is an espresso served in a small cup.

Russia is a country that drinks tea. But when they drink coffee, they choose black coffee with sugar and a small slice of lemon, which tastes strong and calm.

The Sudanese are used to pouring black coffee into a coffee pot and adding cloves and other spices.

As the Turkish coffee is brewed with coffee powder, so the coffee will contain a lot of coffee powder, so in the time of repayment, the coffee powder precipitated, and then gently taste. Turks also use coffee grounds glued to coffee cups to predict the future. Turkish coffee is made from good coffee beans, sugar and water boiled in a container called "Ibrik". This kind of coffee has a strong flavor.