Coffee customs of various countries

The custom of coffee in northern Europe and continental Europe is that the coffee brewed has no sediment, light and round; the beans are roasted brown; the way of brewing is drip or machine, all kinds of coffee changed by Espresso, such as ─ cappuccino, Viennese coffee, French milk coffee and so on.

The custom of coffee in the Middle East is embodied in its obsession with the basic way of drinking. Coffee beans are roasted to the depths of darkness, then ground into a very fine powder, boiled several times and then added sugar to produce coffee that is extremely thick, bitter, sweet and precipitate. people will sip this coffee in an elegant and polite manner.

The custom of coffee in southern Europe and urban Latin America is to drink a cup of coffee in the morning, afternoon and evening, preferring deep-roasted, half-bitter, half-sweet and scorched coffee. Favorite Espresso machine brewed coffee, dark, rich, the upper layer floating foam, with a little bit of precipitation at the bottom of the cup. In the morning, mix coffee and hot milk in a bowl or large cup, hold the bowl or cup in both hands, warm your palms with the heat of coffee or feel the aroma of coffee with your nostrils, and even hope to jump into the bowl or cup to take a bath; in the afternoon or evening, southern Europeans prefer to use small cups (about 1x4 of the bowl used in the morning), black, full-bodied, bitter and sweet coffee.

In order to reduce the cost and meet the demand at any time, American coffee usually boils the whole pot of coffee and puts it on a heat preservation plate to keep warm, and the coffee is very light. Typical North American coffee drinkers have regarded coffee as a daily drink, drinking coffee from the coffee pot all day in the office and carrying coffee at any time when doing housework, not only after meals, but also at the beginning and middle of the day.

The custom of coffee in English-speaking countries is that milk and sugar are added to the coffee. Because the coffee is relatively light, milk and sugar often affect the concentration and original taste of the coffee. During World War II, this coffee custom became popular in North America.