The common sense of coffee explains the exquisite importance of coffee in accompanying meals.

Today's urbanites are very particular about using different wines to match different foods, which is indeed an art.

And when coffee generally enters the families of people in the capital, do you know as much about coffee as you know about wine? Have you ever considered whether Kenyan coffee, which goes with breakfast bacon, will still match when served with dessert?

The general principle of coffee with a meal is similar to that of wine, that is, strong coffee matches strong food; on the contrary, lighter coffee matches lighter food. For example, South American and Xiamen Weiyi coffee should be mild and smooth, and this coffee should be paired with lighter spring and summer desserts. Coffee from Africa is generally thick and suitable for rich but digestible diets and desserts. Indonesian coffee is mellow and suitable for greasy, sweet meals and desserts. Deep-baked coffee and espresso are more suitable for foods made of chocolate.

Breakfast is a good time to drink coffee, which may affect your mood throughout the day. If you eat bacon and eggs for breakfast, you'd better choose Kenyan AA coffee, Tanzanian or Colombian super coffee, because these coffees are thick and refreshing and sour. If you only eat some light food for breakfast, such as muffins, fruit or waffle, you'd better choose a cup of coffee from Zimbabwe or Guatemala Antigua.

Generally speaking, in western food, it is inevitable to eat some desserts after dinner, such as pudding, ice cream, etc., while some traditional Chinese cuisines also stress eating a little dessert after dinner, if you choose a suitable kind of coffee at this time, it will also bring you infinite comfort at night. Light desserts, small cookies or fruit steaks are best served with medium-bodied South American coffee such as Guatemala, Brazilian Santos or Mexican coffee. Sumatra Mandelin and Ethiopian mocha coffee go well with hearty desserts. The dessert with chocolate is the sweetest and greasy, and it is best served with strong coffee. Any chocolate dessert must be served with deep-baked single coffee or deep-roasted blended coffee. The more chocolate there is, the stronger the coffee should be. Small desserts covered with chocolate, such as chocolate pie, are best paired with a blend of 1 shock, 2 French coffee and 2 mocha-Java coffee.

Coffee can be made into a good dessert with wine, spices, cream and whipped cream. At least one mellow African or Indonesian coffee should be added to the deep-roasted blended coffee used in making this dessert. Because the wine will dilute the coffee, the coffee should be made thicker to retain its original strong flavor.

In short, no matter what kind of coffee you buy, store it in a sealed can and store it in the freezer. Grind the coffee beans into powder when cooking, and the brewed coffee should not stay on the heating plate for more than 20 minutes. Each Huai coffee uses a spoonful of coffee powder, and the coffee made in this proportion is mellow and sweet. When spending the night with friends and relatives, the perfect coffee will stay in the sweet memories of friends and you for a long time.