The cultural charm of coffee

Breakfast in Paris is milk coffee:

The large cup without a handle is full of milk coffee. If you drink slowly in a quilt on a winter morning, the body warms up and the sense of tiredness disappears. Put the French-roasted deep-fried coffee and the same amount of warm milk in two cups, one in each hand (the solidified grease film will float on the milk, make sure the milk is not overheated), and pour two cups of liquid into the large cup at the same time. Pay attention to the kung fu on the wrist so that the amount of left and right hands is equal. After pouring into a large cup, it should be immediately mixed into a whole, which is the key, so that the delicious bubbly milk coffee is formed.

The birth of instant coffee:

The popularity of coffee began in the Meiji era. The earliest coffee taste that can be tasted casually comes from "coffee candy" or "snow candy". This is to add coffee to cube sugar and chew it in your mouth. If you put it into a cup and rinse it with hot water, it will become a simple coffee and tea. Now known as instant coffee was produced in 1899 (Meiji 32). Invented by Dr. Kato Kato, the Japanese who invented the vacuum drying method. At that time, there was little demand for coffee in Japan, and in order to seek a market, he went to the United States to obtain a patent and opened up a market. Dr. Kato became known as a dream inventor.

Walk freely on the streets of Ethiopia, the hometown of coffee:

In a refreshing room lit with incense, peel off the thin skin of raw coffee beans, wash them with water, stir-fry coffee beans in front of a hot wok, pound them into a mortar, then put them into a pan to boil, cease fire after 5 minutes, add spicy seasonings such as cinnamon, ginger and cardamom, and wait for the powder to settle into a small cup without a cup handle. Be sure to drink three cups, and then eat with baked wheat, barley and corn bread.

Flavored coffee:

Light coffee used to be the mainstream in the United States, but it has changed in the past five or six years, and it has become a gourmet coffee. People call it flavored coffee. Coffee with the flavor of chocolate, walnut, spice and fruit is very popular in various coffee shops. Originally, the way to add spices to coffee is popular in the Middle East and Europe. Ginger, cardamom and cinnamon are added in Ethiopia, chicory in France and fruit in Italy. When I went to Hawaii last month, I saw vanilla coffee, hazelnut coffee, white chocolate coffee with cream, chocolate raspberry coffee and so on, so Americans now like spiced coffee.

Italian steam pressurized coffee maker:

When you want coffee in an Italian beer shop, a steam pressurized coffee pot is served. Such steam pressurized coffee pots are very common in Italy. In the city, most of the third generation of the family lives together. Before breakfast, coffee is made in a small steam pressurized coffee pot for the whole family to drink before going out. In the coffee shop outside, ask for a cup of coffee, whether men or women, enjoy the coffee brewed from a steam pressurized coffee pot. In Italian boot-shaped land, different regions have different tastes of coffee, but steam pressurized coffee pots are used.

China Coffee Trading Network: www.gafei.com