Coffee knowledge large collection of fine coffee beans introduced

Brazil (South America) Santos Coffee:

Taste mellow, neutral, can be directly boiled, or mixed with other kinds of coffee beans into comprehensive coffee, is also a good choice.

2. Colombia (South America) Manning:

The palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

3. Colombia (South America) Supamo (Supremo):

Unique aroma, bitter with sweet taste unforgettable.

Mexico Coatepec, Huatusco, Orizaba: comfortable taste with charming aroma.

Fifth, Blue Mountain Coffee:

Sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for moderate roasting.

VI. Large coffee / small coffee / espresso (Grosser/kleiner Brauner/Schwarzer):

Fine Italian coffee with a little cream or milk. Sugar depends on your taste.

7. Milk coffee (Melange):

Half of black coffee and half of hot milk, sometimes with mixed cream, the vessel is a large coffee mug. The authentic method of deployment when the Turks besieged Vienna in the 17th century.

8. Cream coffee (Einspaenner):

Similar to espresso, coffee is topped with prepared cream. Sugar depends on your taste.

IX. Vienna iced coffee (Wiener Eiskaffee):

Cold coffee with Vanilla Ice Cream and cream. The utensils are long goblets. Sugar depends on your taste.

10. Cream hot cocoa (Heisse Schokolade mit Schlagobers):

Hot can be added with prepared cream.

The history, culture, utility and score of http://www.shop-show.com/drink/coffeegl.htm( coffee

Category, type, baking, grinding, preservation, brand, appliance, etc.)

11. Mocha coffee:

It has a unique aroma, moderate baking has a soft sour taste, while deep baking gives off a strong aroma, which is occasionally used as a mixed drink.

12. El Salvador coffee:

With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

Thirteen. Hawaiian coffee:

With a strong sour taste and unique aroma, moderately baked beans with a strong sour taste, deep-baked flavor please climb another high-rise building.

14. Brazilian Coffee:

Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.

15. Mamba Coffee:

Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.

Sixteen. Conna Coffee:

The coffee beans cultivated by lava in the Conna area of Hawaii have a slightly wine aroma and a unique flavor.

Seventeen. Santos Coffee:

Mainly produced in Sao Paulo, Brazil. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Java Coffee:

Produced in Java, Indonesia, belonging to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste.

19. Guatemala Coffee:

With excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.

Mount Kilimanjaro:

Sour, sweet, pure and fragrant all belong to the top grade, medium roasting will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending coffee.

21, iced latte:

Use the mixture of fructose and milk to increase the specific gravity of milk, so that it will not be mixed with lighter coffee, forming two distinct layers of black and white, forming a graceful visual effect like a cocktail, plus ice cubes, giving people an elegant and romantic warm feeling.

22. Oulei iced coffee:

-production method (for two)-

1. Add 16g coffee powder and 260cc water to Italian steam to get espresso.

You can also get espresso by brewing 40g coffee powder (non-Italian brewing utensils) with 120cc water.

two。 First add the appropriate sugar to the espresso, then prepare two glasses and fill them with ice.

3. Pour the pre-brewed espresso into the glass and stir well.

4. According to personal preference, slowly add fresh milk (fresh cream is also OK), you can enjoy a cup of cool and mellow

Ole iced coffee.

23, Maggiadoto Macciato:

-material-

Espresso mechanism method: coffee powder 7g milk foam amount

General coffee making method: coffee powder 18g milk foam right amount

Production method (one person)

First pour the coffee into the cup and add 3 to 5 tablespoons of milk foam (without fresh milk), which is a cup of Macciato

24. Swiss Chocolate Coffee

Chocolate has always been a favorite of Europeans, especially the Swiss. When it is cold, people in Europe and America are used to putting some chocolates in their purses for a rainy day when they are hungry and cold-proof. Adding chocolate to coffee can reconcile the bitterness and replenish the heat.

Chocolate coffee has now become a favorite hot drink for Europeans when skiing in the mountains.

-material-

Espresso mechanism method: coffee powder 7g water 120cc sugar chocolate powder 15g

General coffee making method: coffee powder 12g water 120cc or chocolate syrup 30cc

-production method-

1. Put chocolate powder or syrup into a coffee cup

two。 Pour the freshly brewed coffee into the cup for about eight or nine minutes, stir well and serve.

25, cappuccino latte:

Cappuccino coffee is a variation of Italian coffee, that is, strong coffee is poured with steamed milk, and the color of the coffee is like the headscarf on the dark brown coat of cappuccino monks.

Got the name. Latte is actually a change in Italian coffee (Italians are indeed fickle), except that the proportion of coffee, milk and milk foam can be slightly changed to 1:2:1.

26. Cappuccino Cappuccino:

-production method-

Espresso mechanism: coffee powder 7 grams of water 50cc hot milk 50cc milk foam

Coffee making method: coffee powder 18 grams of water 120cc equal amount of hot milk foam

-practice-

1. Hot milk ready to be soaked

two。 Pour coffee and hot milk in half into the cup.

3. Top with milk foam

27. Turkish coffee:

Up to now, the original cooking method is still used, and the complex process is somewhat exotic and mysterious. From this, we can peep into the heyday of the Ottoman Empire.

-Turkish coffee making method (one person)-

1. Grind 12g deep-roasted coffee beans with the right amount of spices such as cinnamon or cardamom. (depending on personal preference

Yes or no)

two。 Put the above fine powder into the pot and boil with water for about 20 seconds.

3. Wait for the coffee grounds to settle at the bottom of the pot, then gently pour out the coffee clarified at the top.

3. You can drink coffee with lemon or honey, or you can drink coffee with Turkish sugar, cream sugar or chocolate in your mouth.

28. Royal Coffee:

This excellent dish was invented by an emperor who could fight a long war. by the way, he was Napoleon, the emperor of the French Empire! He doesn't like the smell of milk, he likes the pride of France-brandy! (another one mixed with coffee

A guy with spirits!) The blue flame dances with the mellow aroma of brandy and the scorching aroma of sugar, combined with a strong aroma of coffee, slightly sweet in bitterness. French arrogance, French romance.

-Royal Coffee making method (one person)-

1. First brew the 90cc hot blue mountain coffee and pour it into a preheated porcelain cup.

two。 Place the royal spoon (with fancy edges at both ends or a lighter spoon instead) across the cup, pour the brandy on the spoon and light the fire.

Pour the lit blue flame of brandy into the cup and taste.

29. Magic ice cream coffee:

This magic taste full of creativity and variety only belongs to the young you! Pour espresso on the cold Vanilla Ice Cream, then use chocolate sauce to freely compose the fresh cream and ice cream. The ice coffee is a magical blend of water and milk, leaving only fragrance and freshness in your mouth.

30. Mocha smoothie:

-material-

1. Iced coffee (per person)

two。 Vanilla Ice Cream three tablespoons

3. The right amount of chocolate syrup

4. The right amount of crushed ice

5. The right amount of foamed fresh cream

-production method (one person)-

1. Put the right amount of ice into the blender, then pour the sugar-free iced coffee.

two。 Pour in about 2 tablespoons of chocolate syrup

3. The addition of Vanilla Ice Cream can increase the sweet flavor, which can be increased or decreased according to personal preference.

4. Add some crushed ice and stir for 20 to 30 seconds.

5. Pour into the glass and add some whipped cream and chocolate syrup.

31. Bitter iced coffee:

-material-

Espresso mechanism: coffee powder 7 grams of water 30cc milk 120cc ice right amount of syrup

General coffee making method: coffee powder 30g water 120cc milk 120cc ice right amount of syrup

-production method-

1. Add syrup to the milk and pour into the cup

two。 Put ice cubes into a cup.

3. Slowly pour the coffee to form a beautiful red and white layer

32. Yuanyang iced coffee:

The "mandarin duck" of black tea and coffee can not only make ice, but also make a hot drink, as if symbolizing a pair of mandarin ducks with the same fate.

In terms of dire straits and ice and snow, they are all a community of life.

Add some sweet pores before drinking to reconcile the taste, which symbolizes that there is still a lot of sweetness in life.

-material-

Iced Black Tea half cup

Half a cup of iced coffee

The right amount of condensed milk

-production method-

1. Mix Iced Black Tea and iced coffee in one cup.

two。 Adjust sweetness by refining holes when drinking

P.S. For those who like hot drinks, change black tea and coffee to hot ones.

33. Irish coffee:

There is a strong fragrance of whisky in the name, and the Irish regard whisky as life, and they can't help but tamper with their coffee! Irish coffee made from whisky can better set off the sweet and sour taste of coffee. A trace

Mature melancholy. Be careful, you will get drunk even if you drink too much coffee.

34, Campbell Blue Macchiato Coffee:

Italian coffee is really "a hundred flowers blossom", and there are two flowers, Campbell Blue and Maggie Yadu. As long as you add the right amount of whipped cream to the espresso, you can easily finish a cup of Campbell blue. The whipped cream floats gently

The deep coffee is like a white lotus flower that comes out of the mud and is not dyed. It is unbearable to drink it. In Italian espresso, without whipped cream and milk, only two tablespoons of soft milk foam is a cup of macchiato. Unlike Campbell Blue, if you want to enjoy the delicacy of Macchiato, you have to drink it in one sip.

35. Green tea and coffee:

The fragrance of green tea draws our attention back from a distant country. Japan is a nation that is good at absorption and integration. This time, they have found a balance between western coffee and oriental green tea.

Friends offer new favorites. This is a pure Oriental flavor of coffee, the elegant fragrance of green tea, the rich exchange of coffee agitation.

36. Mocha Frost Coffee:

Guys who love chocolate, do you still have an appetite to try the "frost" chocolate mocha? Use a blender to break ice cubes and ice cream to create a dense visual effect, and then add mocha iced coffee.

It's done! The entrance is smooth, refreshing and mellow, giving you a cool afternoon in the heat of summer.

37. Masakran:

-material-

Espresso mechanism: coffee powder 10g water 50cc sugar-free sparkling beverage (example: Peiluya) ice cubes

Lemon juice 10cc

General coffee making method: coffee powder 30g water 120cc sugar-free sparkling beverage (example: Peiluya) appropriate amount of lemon ice

Lemon juice 10cc

-production method-

After the coffee is made, pour it into a glass filled with ice and add the sparkling drink and lemon juice. The characteristic of Masakron is no sugar. If you want it to be sweet, you can use syrup or change the sparkling drink to 7-up.

More than 3000 kinds of coffee beans are produced in more than 50 countries around the world every year. It is generally divided into two categories: ARABICA Arabica and ROBUSTA Robasta. ARABICA is of high quality and slightly sour, but has a strong flavor, while ROBUSTA has a strong flavor and is usually mixed with other coffee beans. Some high-quality coffee beans such as Columbine beans, Blue Mountain BLUE MOUNTAIN, Kenya KENYA, Brazil Santos BRAZILIAN SANTOS all belong to ARABICA, while coffee from Hainan and EKS from Indonesia all belong to ROBUSTA.

Blue Mountain Coffee

Produced in Jamaica, the aroma is very full-bodied, well-balanced, with a long-lasting fruit flavor. The real Blue Mountain Coffee is one of the best grown coffee in the world. Almost everyone knows that it is the most expensive coffee in the world. The 2100-meter-high Blue Mountains across Jamaica, with cool weather, foggy, frequent rainfall and rich land Rain Water, provide a unique ideal place for coffee growth. High-quality fresh Blue Mountain coffee has a long-lasting flavor and a lingering aftertaste.

Colombian Coffee

The world's largest producer of high-quality coffee, traditional deep-roasted coffee has a strong and memorable taste. Colombian coffee is one of the few original coffee sold in the world under the name of the country, which is the world's largest exporter of Arabica coffee beans. Rich in nutrients, some with nutty flavor. It is often described as having a silky taste. Of all the coffee, it has the best balance, soft and smooth taste, and can be drunk at any time. The most important production area in Colombia is referred to as MAM (the initials of Medellin, Armenia and Manizales), and most of Colombia's top coffee for export comes from MAM. Coffee in Medellin is of the best quality and high price, characterized by full grains, rich nutrition, rich aroma and moderate acidity.

Indonesian coffee

Coffee is produced throughout Indonesia, and Java occupies an extremely important position in the history of coffee. The best growing areas are in Java, Sumatra, Sulawesi and Frances. On the whole, Indonesian coffee has a strong taste, mellow taste and good acidity. Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance; Sumatra is heavy, with syrup and chocolate flavor, suitable for drinking after meals. And Sumatra mandheling is known as the world's fullest coffee beans, its unique fragrant taste, slightly acidic taste, quality can be said to be the first in the world. In addition, Arabian coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in the middle of it, which lasts for a long time.

Costa Rican coffee

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee.

The famous coffee is produced by Central Plateau in the central plateau, where the soil consists of successive layers of volcanic ash and dust.

Brazil Coffee

The largest coffee producer, which accounts for 1/3 of the world's coffee consumption, accounts for 1/3 of the world's coffee consumption and has a place in the global coffee market, although Brazil faces several times more natural disasters than other regions. but its acreage is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Sandos Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.

Hawaiian Kona Coffee

To visit Hawaii, in addition to the beautiful beach, don't forget the Hawaiian coffee bean-Kona. The palate is sweet with the acidity of a pleasant wine, very special. It produces Kona on the southwest coast of Hawaii and is the most traditional and famous coffee in Hawaii.

However, because the output here is not high, the cost is surprisingly high, and the demand for individual coffee in the United States and other places is increasing, so its unit price is not only getting higher and higher, but also not easy to buy.

Yemeni coffee

Yemeni mocha coffee was once all the rage, blowing a whirlwind of mocha all over the world. It is slightly alcoholic, spicy, different and must be tasted. Mocha coffee has small particles, high acidity, strange and indescribable spicy taste, and a hint of chocolate can be distinguished in the taste. Mocha is the soul of other coffee beans or mixed coffee beans.

Angolan coffee

This is the fourth largest coffee industry in the world, but it produces only a small amount of Arabica coffee, which is of high quality, but unfortunately, its annual output is extremely unstable due to its political unrest.

Ethiopian coffee

The hometown of Arabica coffee, growing up at high latitudes, needs a lot of manual care. There is the famous Esopiamoka, which has a sour taste similar to that of wine, fragrant and productive.

Unfortunately, some farmers still do not understand the benefits of picking fruit and allow them to fall behind and pick it up from the ground, but in recent years, due to the continuous expansion of the market, coffee industry is committed to improving harvesting and processing methods, hoping to increase production.

Peruvian coffee

Peruvian Coffee, a rising star, is gradually expanding its popularity and entering the world. It is mostly planted in high altitude areas, the planned planting greatly increases the yield, the taste is mellow, the acidity is just right, and more and more people like it.