The preparation of several kinds of coffee

Mixed hot coffee: Brazil 3.5, Mantenin 1, Java 2, Colombia 2, Mocha 1.5(blended) aroma, sweet, bitter, sour.

Comprehensive hot coffee: Brazil 2, mantinin 1, Java 3.5, Colombia 2, mocha 1.5(mixed) fragrant, sweet, bitter, sour.

Mixed iced coffee: Mantenin 2, Colombia 2, Java 2.5, Holland No.1 2, Mocha 1.5(blended) Aroma, alcohol, bitter

Carbon-roasted coffee: unique roasting method, produced in Sumatra, Colombia 2, Brazil 2, Mantenin 1.5, Java 4.5. bitter, alcohol.

Italian coffee: generally brewed at home Italian coffee, is the use of Italy invented mocha pot brewing, this coffee pot is also the use of steam pressure principle to quench coffee (another Watt apprentice). Mocha pot can make the pressurized steam directly through the coffee powder, so that the steam instantly passes through the cell wall of the coffee powder (or Hook's apprentice), and the inner essence of the coffee is extracted, so the brewed coffee has a strong aroma and a strong bitter taste, and a thin layer of coffee oil emerges on the surface of the coffee, which is the source of the attractive aroma of Italian coffee.

Kang Baolan Ma Qiya Duo Coffee: Italian coffee is really "blooming", and open Kang Baolan and Ma Qiya Duo two flowers to come. Simply add the right amount of whipped cream to your espresso and finish a cup of Combolan with ease. The tender white cream floated gently on the deep coffee, like a white lotus flower that was not stained with mud, making people unable to bear to drink it in one gulp. In espresso, no whipped cream, no milk, just add two tablespoons of soft milk foam is a cup of macchiato. Unlike Kang Baolan, if you want to enjoy the delicious taste of Ma Qiya Duo, you have to drink it in one gulp.

French milk coffee: the ratio of coffee and milk is 1:1, orthodox French milk coffee brewing, to milk pot and coffee pot from both sides at the same time into the coffee cup, this red formula continued for hundreds of years. Today, it is still an indispensable drink on the French breakfast table. French baby, full of milk!

Turkish coffee: still using the original cooking method, complex technology with a bit of exotic mystery. From it we can glimpse the splendour of the Ottoman Empire.

Irish coffee: the name with a strong whiskey incense, Irish whiskey as life, but also in the coffee do some tricks! Irish coffee blended with whiskey can better set off the sweet and sour taste of coffee. A hint of mature melancholy…careful, too much coffee will get drunk!

Royal coffee: this is a top-grade but by a levy through the war of the emperor invented, yes, he is the emperor of the french empire napoleon! He didn't like milk. He liked brandy, the pride of France! (Another guy who spiked his coffee!) Blue flame dance brandy aromatic alcohol and sugar burnt incense, and then close to the thick coffee incense, bitter slightly sweet…French pride, French romance.

Green tea coffee: the fragrance of green tea will pull our eyes back from distant countries, Japan is a good absorption and integration of the nation, this time, they have found a balance between western coffee and eastern green tea, but also for tea lovers to provide a new favorite. This is a pure oriental flavor coffee, green tea elegant fragrance, coffee thick thick interaction.

Iced latte: we have to mention latte again. (Is it too tempting, or is it too romantic?) The use of fructose and milk mixed to increase the proportion of milk, so that it will not mix with the lighter proportion of coffee, into two layers of black and white, forming a beautiful visual effect like a cocktail, coupled with ice cubes, giving people an elegant and romantic warm feeling.

Magic Ice Cream Coffee: This creative and varied magic flavor belongs only to young you! Pour espresso on top of cold vanilla ice cream, then mix chocolate sauce on top of whipped cream and ice cream, magic blend of iced coffee, leaving only aroma and freshness in your mouth.

Mocha Frosty Coffee: Chocolate lovers, are you still hungry for frosty chocolate mocha coffee? Blend ice cubes and ice cream in a blender to create a dense visual effect. Add mocha iced coffee and you're done! The entrance is slippery, refreshing and fragrant, giving you a cool afternoon in the summer heat. This Viennese coffee has a unique way to drink it. The best way to taste Viennese coffee is not to stir the coffee, but to enjoy the three-stage pleasure in the cup: first, the cold cream, soft and refreshing; then, the strong coffee, lubricating but slightly bitter; and finally, the sweet syrup, that is, the critical moment of dissolution, bringing people to discover the treasure. Viennese coffee is made a bit like American mocha coffee. First sprinkle a thin layer of sugar or rock sugar on the bottom of a moist coffee cup, then pour hot and strong black coffee into the cup, and finally decorate the coffee with two spoonfuls of cold fresh cream. A cup of classic Viennese coffee is ready.