Classification of coffee

Strong characteristics, taste special: or fresh soft, or mellow smooth; higher cost, so the price is also more expensive. For example, the famous Blue Mountain Coffee, Brazilian Coffee, Italian Coffee, Colombia Coffee... are all named after the place where the coffee beans are produced. Mocha coffee and charcoal coffee are also single items, but their names are more special. Mocha is a port in Yemen. Coffee produced in this port is called mocha, but these coffees may come from different places, so each batch of mocha beans tastes different.

(1)Blue Mountain Coffee: Originated in Jamaica. Pure Jamaica Blue Mountain Coffee perfectly blends the unique sour, bitter, sweet and mellow flavors of coffee together. The aroma is very rich, sweet and smooth, with a lasting fruit flavor, forming a strong and attractive elegant flavor, which is beyond the reach of other coffees. It's the best coffee ever.

(2)Colombia coffee: produced in Colombia, roasted coffee beans, will release a sweet fragrance, with acid with sweet, bitter in the good quality characteristics, and moderate concentration, and with a lasting fruit fragrance. Very rich in nutrients, highly balanced and sometimes nutty. It is also used in high-quality coffee blends because of the appropriate concentration.

(3)Brazilian coffee: a wide variety, most of the coffee with moderate acidic characteristics, its sweet, bitter, alcohol three flavor is neutral, moderate concentration, smooth taste and special, known as the backbone of coffee, but also a very good deployment with beans.

(4)Italian coffee: has a strong aroma and strong bitterness, coffee surface and emerging a thin layer of coffee oil, this layer of oil is the source of the attractive aroma of Italian coffee. Suitable for those who want a strong taste sensation.

(5)Mantenin coffee: produced in the sumatra islands of indonesia, full-bodied, with a strong aroma, spicy bitterness, especially like it will indulge in its bitter taste. At the same time, it has syrup flavor and chocolate flavor, while sour taste is not prominent, but there is a kind of rich alcohol degree, which is a favorite variety of Germans. Coffee lovers mostly drink it as a single product. It is also an essential ingredient in coffee blends.

(6)Java coffee: produced in Java Island, Indonesia, full particles, spicy flavor, relatively low acidity, delicate taste, good balance, is a refined aromatic coffee.

(7)Costa Rican coffee: excellent flavor, smooth, strong acidity, high grade, with attractive aroma. Kenya coffee: aromatic, rich, balanced acidity delicious, with excellent fruit flavor, taste rich and perfect. It is one of the most popular varieties in the industry.

(8)Mocha coffee: produced in Ethiopia, beans are small and fragrant, its acid alcohol taste strong, slightly fragrant, spicy stimulation, sweet moderate, special flavor. It is a very good coffee and is usually drunk as a single drink.

(9)Guatemala coffee: produced in Antigua region with fertile volcanic soil, coffee is one of the well-known varieties. Fertile volcanic soil creates a world-famous soft, mellow, slightly tropical fruit flavor. Rich taste, perfect coordination, plus a trace of smoke, more emphasis on its ancient and mysterious. Many coffee experts have rated Guatemala coffee as the best variety of coffee in all of Central and South America.

(10)Kilimanjaro coffee: kilimanjaro coffee grown in tanzania. A variety of coffee without acid that has a strong flavor and is noted for its versatility. Elegant coffee drinkers who want to feel exotic and boil your palate. The best choice is to taste the coffee of Kilimanjaro. The aroma and taste are enough to make the first coffee drinker feel the endless multi-tone taste.

(11)Kona coffee: native to kona, hawaii, a rare variety grown only on volcanic slopes. The taste is fragrant, mellow, and slightly has a grape fragrance, and the flavor is very special. The Kona coffee of choice has a moderate acidity and a mild, rich taste, with a distinctive, mellow flavor. As production dwindles, prices are catching up with Blue Mountain coffee.

(12)Charcoal coffee: named after the japanese who first roasted coffee beans with charcoal. This kind of coffee does have a charcoal taste, but it will not be very strong, retaining the original taste of coffee, pure taste, which may be related to the lighter Japanese eating habits. Espresso: Traditional espresso coffee, which is both aromatic and bitter, but many people fall in love with it because of this dual flavor. When drinking, a mouthful of coffee will be contained in the mouth, let its aroma to enjoy distribution, and then carefully taste.

Espresso(double shot): Same as the previous coffee, but double the amount of coffee beans, the taste is naturally stronger and more bitter, nervous sensitive people drink carefully.

Cappuccino: 1/3 espresso coffee with 1/3 of the milk, and then 1/3 of the fresh milk machine to foam, and finally sprinkle a layer of cinnamon powder in the cup, experts can usually cinnamon powder into various shapes.

Americano: One or two premium Espresso, diluted with plenty of hot water to make a blended coffee.

Latte: hot milk added to one or two Espresso, and then added to different amounts of syrup according to personal taste, is the most popular coffee, similar to Nestle 1+2.

Breve: It's basically the same as Latte, but with hot whipped cream instead of fresh milk.

Mocha: Add hot milk and chocolate powder to Espresso, stir well, squeeze a layer of cream on coffee, and pour chocolate sauce on it. It is the most pleasing coffee in appearance.

Granita: This is the most popular drink in summer. Espresso is mixed with fresh milk, cocoa, sugar, and then combined with slush. Juice can also be added according to personal taste.