The variety of coffee introduces the use of coffee and seasonings
In the early 1980s, with the development of "flavored coffee", more and more "coffee condiments" appeared. Traditionally, Turks add spices to coffee, and now caramel Marchiato has become a model of flavor coffee. At present, in addition to traditional spices, flavor syrup is commonly used to add flavor coffee. Various flavors of syrup, a variety of spices, and even alcohol are widely used to blend with coffee. Sometimes a drink even uses coffee as a seasoning. Just as all coffee is just a personal preference, coffee with various seasonings and seasonings is also very personal.
Fruit flavor
Fruit flavor can blend with coffee: banana, blackcurrant, cherry, coconut, white peach, strawberry, orange peel and so on. But the fruit flavor is more suitable for colliding with iced coffee.
Nut flavor
A better blend of nutty and hot coffee: hazelnuts, almonds, chestnuts, Hawaiian fruits, cocoa and walnuts.
Flavor sugar
Various flavors of sugar and oil are also favored by the public: toffee, Chocolate Cookies, caramel, maple syrup, etc.
Spices
Highly personalized spices: cinnamon, cardamom, vanilla, green curry, sweet ginger, marjoran, elm and so on will bring a strong regional color to a cup of coffee.
And purple potato, butter, ghee, Pu'er, which we simply can not be associated with coffee, are all sought after by some people today. If you are a fan of "flavored coffee", you might as well try these "weird" flavors.
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The method of determining the fat of Italian coffee is determined by color
The color of espresso oil can reflect whether the extraction degree of ESPRESSO is moderate, whether the amount of powder is enough, whether the filling force is in place, whether the water temperature of the coffee machine is correct and whether the beans are fresh, and many other factors. Italian coffee oil color is best golden yellow slightly brown, oil color tends to milky white, we generally call it under extraction, tend to
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Tell me about the sugars commonly used in drinking coffee and explain all kinds of sugars in detail.
The role of sugar in coffee is mainly to neutralize bitterness by increasing sweetness. General coffee drinks with a sweetness of 12% to 14% will make people feel less bitter. And more than 18% will make people feel a little tired of sweetness. There are subtle differences in the taste of different sugars added to coffee. I would like to introduce the following: White sugar (sucrose) white granulated sugar is currently drunk in China.
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