Coffee making Italian espresso

Italian espresso

The word "Espresso" comes from the Italian word "fast" because Italian espresso is made and delivered to consumers very quickly. Espresso drips slowly from the filter like warm honey, dark reddish brown with a cream content of 10% to 30%. The brewing of espresso can be defined by four M's: Macinazione represents a correct grinding method for mixing coffee; Miscela is a coffee mixture; Macchina is the machine for making espresso; and Mano represents the skilled technique of the coffee maker. Only when each of the four M elements is accurately mastered, the brewed espresso is the best.

When drinking espresso, we are quickly impressed by its strong taste and aroma with only a sip, which is the difference between espresso and other coffees. Aroma and concentration are two measures of whether Italian espresso tastes good or not.

Cappuccino coffee (Cappuccino)

Cappuccino is another kind of espresso, which contains 50% steamed milk and 50% foamed milk. It can also be said to contain 1pm 3 espresso, 1amp 3 steamed milk and 1amp 3 foamed milk. But it also depends on the person who makes the coffee. More steamed milk and less foam are used in many places.

The color of this coffee is like the headscarf worn by Italian monks, so it is named cappuccino (coffee with cream cubes). Accompanied by cinnamon sticks, and then sprinkled with lemon juice, showing a complex flavor.

The so-called dry cappuccino (Dry Cappuccino) refers to the conditioning method with more milk bubbles and less milk. it tastes stronger than milk and is suitable for people with heavy taste. When it comes to wet cappuccino (Wet Cappuccino), it refers to the practice of fewer milk bubbles and more milk, with milk fragrance overshadowing the thick coffee flavor, which is suitable for those with light taste. The flavor of the wet cappuccino is similar to that of the popular latte. Generally speaking, the taste of cappuccino is heavier than latte. If you have a heavy taste, you might as well order cappuccino or dry cappuccino. If you are not used to the heavy smell of coffee, you can order latte or wet cappuccino.

Preparation method: pre-heat the deep-fried coffee, pour it into a small coffee cup, add 2 tablespoons of granulated sugar, float with 1 tablespoon cream, sprinkle with lemon juice or orange juice, and insert the cup with cinnamon sticks instead of spoons.

Mocha coffee (Mocha)

Mocha is a port in Yemen. Yemen is located in southwest Asia, in the southern corner of the Arabian Peninsula, is a major coffee producer.

At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid to strong acid, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

Mocha coffee shows a strong New York flavor in a small cup. The preparation method: add 20ml chocolate syrup and very strong deep-fried coffee to the cup, stir well, add 1 tablespoon cream to float on top, peel some chocolate powder for decoration, and finally add some cinnamon sticks.

Swiss mocha (Wicklana coffee), mocha with fresh milk and chocolate syrup, plus whipped cream and chocolate

Mocha mint coffee

Mocha mint coffee: "pour warm coffee on cold cream." the cold cream floats and turns into cold sweet cream. The coffee under it is hot. It is fun to drink without stirring to keep them at different temperatures. This is America's favorite chocolate mint coffee, which is made in proportion to the mint flavor and coffee.

Preparation method: add 20 grams of chocolate, deep-fried coffee, 1 tablespoon white mint, add 1 tablespoon cream to float on top, peel some chocolate powder, and finally decorate a mint leaf.

Blue Mountain Coffee (Blue Mountain)

Famous coffee is characterized by its origin. Climate and soil quality will eventually bring subtle changes to the taste of coffee. The tropical islands of Jamaica have the perfect conditions for growing coffee. Most of the island is covered by mountains, including the Blue Mountains, which are the highest part of the island. The Blue Mountains is a fertile land, where the hot climate, abundant precipitation and high altitude are perfectly combined. Coffee production is the highest in the world at nearly 7500 feet above sea level.

There are three grades of coffee in the Blue Mountains of Jamaica: blue Mountain Coffee (Blue Mountain Coffee), Alpine Coffee (Jamaica High Mountasin Supreme Coffee Beans) and Jamaican Coffee (Jamaica Prime Coffee Beans). Among them, Blue Mountain Coffee and Alpine Coffee are each divided into two grades. In terms of quality, the order from top to bottom is: blue Mountain 1, Blue Mountain 2, Gaoshan 1, Gaoshan 2, Jamaican Coffee. Coffee grown between 457m and 1524 m above sea level is usually called Blue Mountain Coffee. Coffee grown between 274m and 457m above sea level is often called Jamaica Prime Coffee Beans, and the price of blue mountain coffee is several times higher than that of alpine coffee.

Coffee is not native to Jamaica. Coffee beans were brought to the island by the Governor in 1728. Blue Mountain Coffee has a very pure taste and has a sweet taste. Its taste is mellow, smooth, strong and delicate; pure Blue Mountain coffee has a light taste and flavor, but it is very mellow and delicate; it has aristocratic taste and is the best in coffee. Because it grows in a very narrow geographical area, the production of Blue Mountain Coffee is also very limited and sometimes difficult to buy.

Latte (Latte)

This is an espresso with steamed milk. In some coffee shops, there is a small amount of foam on the top. It has less foam than cappuccino.

Italian espresso adds high concentrations of hot milk and foamed fresh milk to retain a hint of coffee aroma and sweetness. Sending out a rich and charming smell of fresh milk, the entrance is smooth and smooth, which is the favorite of many girls.

The ratio of coffee to milk in the latte is 1:8:1, so it can be said to be a burden-free cup of coffee, can drink the warmth of milk, like a cup of milk coffee, but drink milk with coffee flavor.

If you add some frothy cold milk to the hot milk, it becomes an American latte. Starbucks American lattes are made this way: espresso at the bottom, milk heated to 65-75 ℃ in the middle, and cold milk foam no more than half a centimeter.

Manning Coffee (Mendeling)

The gentleman in coffee-Sumatra Manning: Mantenin is a fine coffee bean growing in the plateau and mountain area at an altitude of 750-1500 meters above sea level, implying a kind of tenacity and a great spirit that can be taken up and put down. It represents a kind of masculinity, drink with a kind of happy dripping, wanton, gallop scenery, this taste makes men fascinated.

Manning is the most representative coffee in Sumatra; it has a mellow smell, moderate acidity, rich sweetness and intriguing sweetness. it is suitable for deep roasting and exudes a strong aroma. It is the best quality coffee produced in Indonesia.

Vienna Coffee (Viennese)

"Viennese" is the most famous coffee in Austria. It is called Aiine. It may be for this reason that Schubner's coachman invented it. Today, people occasionally call Viennese coffee a "one-headed carriage". Fascinate people all over the world with the sweet flavor of whipped cream and chocolate. Snow-white fresh cream, sprinkled with colorful rice, the appearance is very beautiful; through the sweet chocolate syrup, cold cream sipping hot hot coffee, is a unique flavor!

This Viennese coffee has a unique way of drinking. Without stirring, it starts with cold cream, feels very comfortable, then drinks hot coffee, and finally feels the sweetness of granulated sugar, with three different tastes.

Viennese coffee is made a bit like American mocha coffee. First sprinkle a thin layer of sugar or fine rock sugar on the bottom of the hot and humid coffee cup, then pour hot and thick black coffee into the cup, and finally decorate the coffee surface with two tablespoons of cold fresh cream. A cup of classic Viennese coffee is ready.

Russian coffee

Russian coffee, also known as hot Mojaba, has a strong coffee flavor.

Preparation method: heat the deep-fried coffee, melted chocolate, cocoa, egg yolk and a small amount of milk over the fire, stir fully, add 1 tablespoon of granulated sugar, stir well, pour into the cup, add 1 tablespoon cream to float on top, and garnish with some chocolate.

Turkish Coffee (Turk Kahvesi)

There is a Turkish proverb: "drink your cup of Turkish coffee, remember your friendship for forty years." In the streets and alleys of Turkey, there are shops with "coffee" signs, some with a small coffee cup painted, and the edge of the cup seems to be steaming.

After drinking coffee, Turks always look at the traces of coffee powder left at the bottom of the coffee cup to understand the luck of the day from its appearance.

Turkish coffee is neither distilled nor brewed, but uses very fine Turkish coffee powder, with cold water, and boils slowly over low heat in a small ladle pot to produce cups of bitter and strong foamed coffee. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and plates used are very small, about half the capacity of ordinary coffee cups.

Preparation method: pour the deep-fried coffee and cinnamon and other spices into the milk basin, stir well, then pour into the pan, add some water to boil 3 times, and remove from the fire. After the powder settles, pour the clear liquid into the cup, then slowly add orange juice and honey to serve.

Frozen cream cubes coffee

Frozen cream coffee, without ice, but chilled. Here is an introduction to the American drinking method of making coffee with ice.

Preparation method: add the ice cubes made from coffee to the glass, pour in the boiled milk with sugar, and slowly pour the frozen coffee from the top, then the milk and coffee are divided into two layers. Put the milk foam on the top and sprinkle some cinnamon powder to garnish.

Colombian Coffee (Colombia)

Produced in Colombia, roasted coffee beans will release sweet aroma, with sweet in the acid, bitter taste in the good quality, because of the appropriate concentration, it is often used in high-grade mixed coffee.

Colombian coffee has a bitter experience, clear and astringent as life, while bitterness is necessary in life, and the last fragrance at the root of the tongue is a thorough recollection of the past. Suffering is pain, clear and quiet, the last fragrance has become a kind of spiritual victory.

Colombian coffee is one of the few individual coffees sold in the world under its own name. In terms of quality, no other coffee has been so highly rated by coffee drinkers. It also has a very beautiful name, called "Emerald Coffee".

The world coffee is divided into two series, one is the "hard" coffee represented by Brazil, which has a strong flavor, and the other is the "soft" coffee represented by Colombia, which has a light flavor. The difference lies in the altitude of the producing area and the method of planting. Coffee is planted extensively in hilly red soil in Brazil and intensive cultivation in mountain black soil in Colombia.

Colombian coffee is often described as silky and smooth. Of all the coffees, it is the most balanced, soft, smooth and ready to drink, and it has won praise that no other coffee can match: known as "green gold".

Brazilian Coffee (SANTOS)

Brazil is the world's first coffee producer, the coffee produced, mild flavor, slightly sour, slightly bitter, as the representative of neutral coffee. Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, is an indispensable variety of mild coffee.

The Brazilian essence of coffee beans is rich in sour taste, coupled with the sweet and bitter taste of coffee, the taste is slippery, but also has a hint of grass aroma, slightly bitter in the fragrance, sweet and smooth in the mouth, the taste can make people comfortable and happy.

Deep-roasted espresso 60cc; sugar 20g. Put sugar in the cup and pour in the coffee. This is typical Brazilian coffee. Put enough sugar in the small cup, do not stir it and drink it directly, so that you can enjoy the sweetness of the coffee at the end of the drink.

Neapolitan coffee

Naples-flavored coffee is a very bitter and hot morning coffee. Young people in the United States prefer to call it dawn coffee. Preparation method: pour deep-fried coffee into the handle cup, then put a piece of lemon on the surface and drink it in the dark.

Mixed coffee

Mix the same amount of coffee with milk to make Viennese-style milk coffee.

Preparation method: first add deep-fried coffee to the cup, pour the same amount of milk into the milk pan, boil over low heat, add cream before foaming, don't wait for the foam to disappear and pour it on the coffee.

Mamba coffee (Mandheling Brazil)

Coffee beans from Brazil and Mandarin beans from Indonesia are made with a ratio of 50% racquettes to 50%.

Mellow bitterness and excellent aroma, Mantenin is paired with mellow Brazilian coffee beans for medium-deep roasting, fragrant and delicious, strong and delicious, making it a perfect match for coffee. For coffee friends who do not like sour taste and are afraid of bitter taste, this coffee is undoubtedly the most suitable choice!

Burgundy coffee (Burgundy)

Burgundy in France is the hometown of red wines, where the red wines are bright in color and excellent in taste. Burgundy coffee is the coffee mixed with the flavor of wine, is a very elegant fancy coffee.

The French prefer red wine to Russians for vodka and Brazilians for coffee. They don't want red wine to be mixed with any other substance. Burgundy Coffee is a fancy coffee that combines red wine with coffee. I was thinking that this kind of coffee should be designed by romantic French, because its production process is full of red romance. First stir the whipped cream and red wine, and then foam, you will find that the red foam is so unique, implicit but full of flirtation. Add vulgar works to the bottom of the mug after the cup has been warmed. Please delete the wine, then add the prepared coffee and granulated sugar (coffee is espresso), and finally put in the red foam. A romantic cup of Burgundy coffee is done.

Mediterranean coffee

Mediterranean coffee is a blend of coffee, chocolate syrup and various spices. The mixed spices are like the multicultural features of the Mediterranean, with the wild nomads of northern Africa, the long history of Arabs in West Asia, and the sunny character of southern Europeans. So if you want to create a special atmosphere on a special day, Mediterranean coffee is the perfect choice.

The spices needed for Mediterranean coffee are complex, so if you like the taste of mixed spices, you should find a way to match them; if you only like one or two of them, you can omit the other spices.

First of all, fennel seeds, clove buds, cinnamon powder and cardamom are fried in a pan, and your kitchen will be filled with a psychedelic flavor. Please delete your vulgar works and admire the magical stimulating effect of these plants of Asian origin on human nerves. Then put chocolate syrup in a pan and mix it with spices, which will give rise to a sweet smell. Finally, pour a cup of black coffee, heat it together for a while, not too high, about 90 ℃, when the coffee is about to boil, remove the pot from the fire and pour into the mug while it is hot.

Kenyan Coffee (KenyaAA)

It is a typical coffee cultivated in the highlands of Africa. AA stands for its grade, that is, the highest grade, and its coffee beans are thick and round in meat, strong in taste and good in quality, and are usually lightly roasted. Getting up early in the morning to have a cup of Kenya has a refreshing effect.

It was not until the beginning of the 20th century that it began to engage in coffee cultivation. The 19th century missionaries introduced Arabica coffee from Yemen, but did not plant a large number of them until 1893. It was not until 1893 that coffee was cultivated on a large scale after the introduction of Brazil's ancient "bourbon" coffee seeds. That is to say, the current Kenyan coffee breed has Brazilian blood. Because of the differences in water, climate and handling methods, the taste of Ken Kui beans is quite different from that of Brazilian beans.

Hawaiian Coffee (Kona)

Kona coffee beans from Hawaii have the perfect appearance. Their fruit is extraordinarily full and shiny. The taste of coffee is rich and aromatic, with cinnamon flavor, and the acidity is well balanced.

It belongs to the coffee cultivated by the volcano in western Hawaii. it is also the only coffee variety produced in the United States. it has a strong taste, strong flavor, strong acid and special flavor. The quality is quite stable and it is one of the local products that must be purchased by tourists going to Hawaii.

Real Kona coffee is indeed a treasure in the world and is not easy to find. The best Kona coffee is divided into three grades: ExtraFancy, Fancy and NumberOne. This third-class coffee is produced on manors and under natural conditions. Most of the coffee that calls itself "Kona" now contains less than 5% of the real Hawaiian Kona coffee. Another good Hawaiian coffee can be found in the United States-Hawaiian Kaj Farm Coffee (KaiFarms).

Irish Coffee (Irish coffee)

Irish coffee is a kind of coffee that looks like both wine and coffee. the raw material is Irish Whiskey plus coffee beans, special coffee cup, special cooking method, serious and persistent, ancient and simple.

Mix the special Espresso with whisky, sugar and whipped cream to make the Espresso flavor more clear by whisky, and mix it with whipped cream to taste smooth, sweet and bitter.

Carbonated coffee (Charcalfire)

It is a kind of heavily roasted coffee, which tastes charred, bitter without acid, and coffee beans produce oil, so it is very suitable for steam pressurized coffee. Charcoal coffee is known as the bitterest coffee in the world. You know, bitterness is the attention signal and basic memory of human taste for a long time. As for the unique coffee aroma that coffee customers are now talking about, the distribution of the ingredients of "four flavors and one fragrance" is based on sour and bitter. In this sense, the meticulous bitterness of charcoal-roasted coffee has accidentally won half of the world.

Pound Coffee

Pound Coffee, also known as Rose Coffee, is one of the most popular fancy coffee in France. Famous for its unique creativity and beautiful shape, it is especially suitable for lovers to drink or a person to enjoy the beauty of loneliness. Suspended in the middle of the coffee are several bright rose petals, just like the snow red, beautiful, you can also put a fresh cream rose in the cup. But remember that the colors must be bright, so as to produce the beauty of strong contrast. This coffee tastes mellow and strong, and is very suitable for drinking after meals and at ordinary times.

Pour in 1 cup of honey, then add 1 cup of hot coffee for 8 minutes, and finally add fresh milk. First add the sugar packet to the cup, then pour in the hot coffee for 8 minutes, rotate and add a layer of whipped cream, and finally put in 2 rose petals.

Campbell Blue Maggie Yadow Coffee

Italian coffee is really "a hundred flowers blossom", and there are two flowers, Campbell Blue and Maggie Yadu. Campbell Blue's name translates literally as "coffee with whipped cream". In most Italian coffee shops, Campbell blue coffee is served in glass cups, so the interface between whipped cream and coffee can be clearly seen. Because the whipped cream itself has a slight sweet taste, it is generally recommended not to add sugar when drinking it.

As long as you add the right amount of whipped cream to the espresso, you can easily finish a cup of Campbell blue. The fresh white cream floats gently on the deep coffee, just like a white lotus flower that comes out of the mud and is not dyed. 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.

Royal Coffee (Royal)

France has always been famous for its cafes, and naturally there are several typical types of coffee. The first is the noble royal coffee. This delicacy was invented by an emperor who was used to 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! He mixed the coffee with spirits, and the most important feature of this coffee is that it is drinking.

When drinking, you need to light the brandy and sugar cubes with fire, when the blue fire buds up the mellow aroma of brandy and sugar cubes, and then combine the strong aroma of coffee, with a slight hint of sweetness in bitterness, showing the arrogance of France and the romance of France perfectly.

Tip: place the cup across the mouth of the cup with a royal coffee spoon, put on the cube sugar, wet the cube sugar with brandy, ignite and burn, stir and serve.