Coffee shop common sense how coffee goes with dessert

Western coffee is usually served with dessert as a supplement after breakfast or dinner. Today, coffee is accepted by more and more Chinese families. The editor introduces the following how coffee and dessert are matched with each other. I believe it will help you better arrange your diet when drinking coffee later.

And when coffee is generally introduced into our families, do you also know the same thing about coffee in meals as you do about wine? Have you ever wondered if Kenyan coffee, if served with breakfast bacon, would match dessert?

The general principle of coffee at dinner is similar to that of wine, that is, strong coffee matches strong food; conversely, lighter coffee matches lighter food.

Generally speaking, after dinner in western food inevitably eat some desserts, such as pudding, ice cream, etc., and our traditional cuisine also has a stress on eating a little dessert after dinner, if you choose a suitable coffee at this time, it will also bring you unlimited comfort at night.

Light sweets, such as cookies or fruit chops, are best served with medium-bodied South American coffees such as Guatemala, Santos, or Mexico. Sumatra mandelin and Ethiopian mocha coffee go well with hearty desserts.

The dessert with chocolate is the sweetest, and it is best served with coffee with a stronger taste. Any chocolate dessert must be served with a deep-roasted single-serve coffee or a deep-roasted coffee blend.

The more chocolate there is, the stronger the coffee should be. Chocolate-covered desserts such as chocolate pies are best served with a blend of 1/2 French coffee and 1/2 moca-java coffee.

Coffee makes a good dessert with wine, spices, cream and frothy cream. At least one strong African or Indonesian coffee should be added to the dark roast coffee blend used in making this dessert. Because alcohol dilutes coffee, coffee is brewed stronger to retain its original rich flavor.

South American and Hawaiian coffees are milder and smoother and should be paired with lighter spring and summer desserts. Coffee grown in Africa tends to be heavier in taste and is suitable for hearty, but digestible diets and desserts. Indonesian coffee is rich and mellow, suitable for greasy, sweet meals and desserts.

Deep-roasted coffee and espresso are more suitable for foods made with chocolate. Breakfast is a good time to drink coffee, which can affect your mood throughout the day in two ways.

1. You eat bacon and eggs for breakfast. It is best to choose Kenya AA coffee, Tanzania or Colombia premium coffee, because these coffees taste heavy and have a strong sour taste.

2. For breakfast, eat lighter foods such as muffins, fruit or waffles, and you're better off with a cup of Zimbabwean or Guatemala coffee.

In short, whatever coffee you buy, store it in an airtight jar and store it in the refrigerator. Grind the coffee beans during brewing, and do not leave the brewed coffee on the hot plate for more than 20 minutes.

Coffee made in this proportion, with a spoonful of coffee powder per cup, tastes mellow and sweet. The perfect cup of coffee will stay with friends and you for a long time to come as you spend the night with them.