The basic information of coffee is Coffea arabica.

[scientific name] the small seed is Coffea arabica

L.The medium grain species is Coffea canephora and the large grain species is Coffea liberica.

[alias] small seed species are also known as Arabian species, medium grain species are also called Ganfla species, and large grain species are also called Liberian species. There are two common species: Arabica.

And Robusta.

Rubiaceae (Rubiaceae), coffee (Coffea)

[distribution at home and abroad] Coffee is native to the tropical regions of northern and central Africa and has been cultivated for more than 2000 years. At present, the main coffee producing areas in the world are Latin America, Africa and Asia. According to statistics, coffee is cultivated in 76 countries in the world, and the main consumption areas are Europe and the United States. Coffee in China was first introduced in Taiwan in 1884. In 1908, overseas Chinese brought back large and medium seeds from Malaysia to Hainan Island. At present, the main cultivation areas are Yunnan, Guangxi, Guangdong and Hainan.

Caffeine can be extracted and used in medicine as anesthetic stimulant, diuretic, cardiotonic agent, coffee pulp can make wine, vinegar, feed, fertilizer, fuel and so on. Coffee is one of the three major beverage crops in the world.

Major coffee producing countries: coffee production zones generally range from 25 degrees north to 30 degrees south, covering most countries in Central Africa, East Africa, the Middle East, India, South Asia, the Pacific, Latin America and the Caribbean. The reason why coffee is mainly concentrated in this area is that coffee is extremely vulnerable to frost, and the temperature and humidity in the tropics are the most suitable for coffee growth.

Italian flavor coffee

[Espresso

Italian coffee] Espresso means "fast" in Italian. When hot water passes quickly through coffee powder under high pressure, the essence of coffee is fully extracted, resulting in a rich, aromatic, mellow, bitter coffee art with caramel flavor.

[Macchiato

Macchiato means "marked or spotted" in Italian. She made a compromise between Espresso and Cappuccino, not only to enjoy smooth and delicate foam, but also to drink fragrant Espresso.

[Cappuccino

Cappuccino] gets its name because the foam hat on Cappuccino resembles the hat on the cape worn by the clergy of the Catholic Cappucci. Mix Espresso, milk and foam in proportion to make

Cappuccino has less bitterness of Espresso and more mellow taste of foam, which gives Cappuccino a more acceptable taste.

[Latte

Latte] is different from Cappuccino in that Latte has a stronger milky aroma, and a lot of milk and foam fully reconcile the thick taste of Espresso, making it tame and can be recommended as a first-time coffee tasting.

[Mocha mocha] Mocha means chocolate, Caf é in Italian.

Mocha naturally means chocolate coffee. When mellow coffee, rich milk and sweet chocolate are perfectly combined, no one can resist her seductive charm.

[Frappuccino

After blending with Espresso, milk, chocolate powder, etc., after shake treatment of the machine, the flavor of all materials is integrated. It tastes really, sweet but not greasy, with strong coffee aroma in chocolate taste and cool feeling. It can be said to be a suitable coffee drink in the middle of summer.

The type of coffee

Japanese charcoal roasted coffee: pure re-accompany has created the unique taste of Japanese charcoal roast. Xiangchun is bitter and astringent, and most of them maintain the original flavor of coffee.

Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans with a strong sour taste, deep-baked flavor please climb to a higher floor.

Bitter coffee: no sugar and no company, boiled coffee has a strong flavor, but it is the most bitter.

Fancy coffee

Blue Mountain Coffee:

Origin: Jamaica, named after the Blue Mountains surrounded by the Caribbean Sea, sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for medium roasting.

Second, Java coffee:

Origin: Sumatra, Indonesia. It belongs to Arabica. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste.

Conna Coffee:

Origin: Connor area, Hawaii. The coffee beans cultivated by volcanic lava have a slightly wine aroma and a very unique flavor.

Fourth, Santos Coffee:

Main origin: Sao Paulo, Brazil. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

5. Mocha coffee:

Origin: Ethiopia. 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.

VI. Brazilian coffee:

Origin: Brazil. 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.

7. Colombian coffee:

Origin: Colombia. Unique sour and mellow taste. It is refreshing and alternating.

8. Manning Coffee:

Origin: Sumatra, Indonesia. 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.

9. Mamba Coffee:

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

10. El Salvador coffee:

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

11. Guatemala Coffee:

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

12. Kilimanjaro Coffee: sour, sweet, pure and fragrant, it will give off sweetness and light sour after moderate roasting, and soft bitterness after deep baking, which is suitable for blending.

Coppuccino: Italy's most famous fancy coffee, whirled, with cream, dried lemon, cinnamon, sweet and strong

Irish Coffee: Irish Whiskey, sugar cube or granulated sugar, pour coffee and whipped cream after burning alcohol lamp. Fragrant, pure and strong

Zamag Blue Coffee: wine, hot coffee, dry lemon, cinnamon and sugar, sour, sweet, bitter coffee

Wicklana Coffee: Swiss mocha, mocha with fresh milk and chocolate syrup, plus whipped cream and chocolate

American light coffee: hot coffee with water, light and refreshing MC coffee is such a style

Coffee etiquette

[how to get a coffee cup] Coffee that you drink after a meal is usually served in a pocket cup. The ear of this kind of cup is so small that you can't get your fingers out. But even if you use a larger cup, don't put your finger through the ear and carry the cup. The correct way to hold a coffee cup is to hold the handle of the cup by your thumb and forefinger and then pick up the cup.

[how to add sugar to coffee] when adding sugar to coffee, the sugar can be scooped out with a coffee spoon and added directly to the cup, or you can first use a sugar clip to clip the cube sugar on the near side of the coffee plate, and then add the cube sugar to the cup with a coffee spoon. If you put the cube sugar directly into the cup with a sugar clip or hand, it may sometimes spill the coffee and stain the clothes or tablecloth.

[how to use coffee spoon] Coffee spoon is specially used to stir coffee. You should take it out when drinking coffee. No longer use a coffee spoon to scoop a spoonful of coffee to drink slowly, and do not use a coffee spoon to mash the cube sugar in the cup.

[what if the coffee is too hot] the freshly brewed coffee is so hot that you can gently stir it in the cup with a coffee spoon to cool it, or wait for it to cool naturally before drinking. It is very impolite to try to cool the coffee with your mouth.

[use of cups and saucers] the cups and saucers that hold coffee are specially made. They should be placed on the front or right side of the drinker, and the cup ear should point to the right. When drinking coffee, you can hold the cup ear of the coffee in your right hand and hold the coffee plate gently in your left hand, slowly moving to your mouth and sipping. It is not advisable to hold the cup and swallow, nor should you bow your head to the coffee cup. Don't make a noise when drinking coffee. When adding coffee, do not pick up the coffee cup from the coffee plate.

[coffee and snack] sometimes you can have some snacks when drinking coffee, but don't alternate between eating and drinking with a coffee cup in one hand and a snack in the other. You should put down the snack when you drink coffee and the coffee cup when you eat it.

The brewing method of coffee

In the brewing of coffee, it is not said which is the best way; everyone has what they think is the best way to make coffee. Coffee is already a part of our daily life, so it must suit our way of life; it can also meet the economic benefits of each person. Making coffee is not only a ritual, but also a practical problem in our lives. Unlike tea or cocoa, coffee is famous for allowing everyone to brew it in a unique way. But in any method, the basic principle is the same, such as using hot water to extract natural essential oil and caffeine from ground coffee beans; and these are the principles that enable coffee to produce wonderful aroma and taste. In a word, coffee is made by brewing.

Arabian or Turkish coffee

Although coffee beans have spread all over the world from Arabia, the Arab method of making coffee is less famous. The Arab method of brewing coffee is basically quite different from other methods of brewing coffee: traditionally, the Arab method is to brew the coffee three times. Coffee made in boiling water can easily boil off the aroma of coffee, but it is the most romantic way to make heavy-flavored coffee. Arabica coffee is always brewed in the same place, a small copper pot with a long handle. Two tablespoons of fine ground coffee, one tablespoon of sugar and a cup of water, mix and boil until the water boils. Wait until it is cold and then heat it up for a total of three times, and then start to pour it out. When drinking, you will add some cardamom to add flavor.

Filtration method

Today, dropping or filtering is probably the most commonly used method. Put the finely ground coffee on appropriate paper, or a reusable vertebra-shaped vessel, and then pour the boiling water from it. If you want better quality, you can wet the ground coffee with a small amount of water first, which can speed up the release of caffeine. The brewed coffee can be drunk by pouring it into a regular cup or mug. The ground coffee is also stored in round vertebrae. Now an electronic machine is used to brew this method, because it can automatically perform all brewing procedures, including heating the water, to make coffee of better or more stable quality than pure handmade coffee. The most commonly used countries are Germany and the United States.

Piston coffee brewing method

The piston method, some say, was invented in 1933 to extract the most flavor of ground coffee beans. Heat the pot in advance, add the rough ground coffee to the bottom of the pot, add hot water, then stir and boil for about three to five minutes, separating the ground coffee powder from the coffee drink before the piston has completely lost its strength. This method is only a little more convenient than filtering, but it is also one of the top two ways for more and more people to make fresh coffee.

Stewing method

Stewing can be said to be the easiest way to make coffee. That is, just put the rough ground coffee and hot water together. It is very similar to piston coffee brewing, except that there is no piston pot that can separate the ground coffee powder from the coffee drink. Stewing has become more and more accepted and used because it is always a good way to serve everyone.

ESPRESSO AND

CAPPUCCINO

Now this method of brewing coffee, invented in Italy, is already the fastest growing and most accepted method. Other ways of making coffee are always natural and economical, and you can make a satisfactory cup of coffee. But if you want to drink espresso, I'm afraid it won't be so easy. Espresso

The machine will force hot water through the finest compressed coffee while the coffee is extracted. A good Espresso machine is expensive, because in order to extract the most complete aroma of coffee, you have to use quite high pressure, so the machine is expensive. If you want to Espresso

If the machine is graded, the most important thing is not to extract coffee too much, that is to say, the power-off system of the machine itself should be very fast, otherwise it will not be good. If the color of the coffee is light brown liquid, it is perfect. This liquid is the "essence of coffee", which exists only on the surface of the underlying black coffee. "the essence of coffee" will disappear within minutes after the coffee is brewed, and within the remaining few minutes, it will tell you the quality of all Espresso coffee. If it is too light, or too strong or not strong enough, it means that the quality of such Espresso is inferior. For some people, Espresso

It may have become their religion. Really good Espresso and not so good Espresso

The gap between them can be said to be something else. Each of us has spent a lot of money in seeking the best quality to improve our standard of living. And Cappuccino can be said to be Espresso.

Based on the product; it is to add Espresso's coffee to the coffee brewed by beating thick milk foam with a long ladle. A good Espresso doesn't look as significant as foamed milk in Cappuccino, but the quality of coffee is still an important factor. As far as milk is concerned, it is best to use semi-skimmed milk, which should be added to a kettle with holes through which steam can be ejected. Do not open the air pressure control valve if the surface of the milk is not already higher than the steam jet hole. Once the steam flows under the milk, shake the kettle quickly, otherwise the milk will easily go bad. The purpose of heating milk is to make it easier to beat cream. When the milk is to be poured into the cup, the cup must be warmed first, otherwise the foam will disappear. This is the basic skill. So they're in Espresso.

The machine is usually stored upside down. The foamed and steamed milk should be poured on top of the coffee in the cup and poured very carefully, as if to wrap the coffee. Even the last drop of milk has to be poured. After that, we can have the perfect Cappuccino.

Napoleon's Mocha style

In Italy, it can be said that there is no family without mocha pots of all sizes, and no matter what you think of coffee, the vision of the Italian is unparalleled. This set Espresso

And the filter coffee pot features a wonderful design with a double-layer pot. It can force boiled water into the lower pot, through a pipe, and then flow to the finest ground coffee. When a skillful hand is held up, coffee cravings can be satisfied and enough "Espresso" coffee can be produced in just one minute.

Filter coffee pot cooking method

Brewing coffee in a filtered coffee maker is a civilized and progressive way for the Great West; after the recent coffee revolution, it has naturally become the most widely accepted way in the United States. and almost every family has a standard filter coffee maker. The coffee powder cooked in this filtered coffee pot is usually rough and heated directly by cold water, so when the water is boiled, it will produce water vapor and form bubbles into the top part of the equipment. When you listen carefully to the coffee liquid produced through the bubbles, like the gurgling sound of running water, it is really a relaxing high-end enjoyment, coupled with the aroma of the coffee that is permeated by the flavor of the most volatile coffee, which fills the whole house. that's a great feeling. To be honest, there may be no way worse than the coffee brewed in this way.

Dissolving method, or instant coffee

Instant coffee was first made in 1901 by a Japanese-born American chemist named Satori in Chicago.

Invented by Kato's people. It was not until Nestl é began commercial marketing in 1938 that this method was widely accepted. Also because the quality of instant coffee has also improved by leaps and bounds in a short period of time, so everyone can have a good cup of coffee at any time. Instant coffee has many advantages compared with freshly brewed coffee, especially in terms of simplicity and convenience. It is relatively fresh, and it is not easy to destroy the original flavor, although it is difficult to try it, but it is always very fast, cheap, and clean to wave to people. Instant coffee, like other coffee, is made from ground coffee. First, it prepares anhydrous coffee extracts, whether heat-treated or frozen, and then produces fine particles of soluble powder. After dehydration, the essence of the coffee may also disappear; however, the lost essence will also be absorbed by the next wave of coffee to be processed.

Seasoned coffee method

There is a kind of brewed coffee that is attracting people's interest and growing rapidly in the market, which is called seasoned coffee. Today, there are more than 100 different flavors of coffee on the market. While coffee connoisseurs are still using their sharp noses to smell the coffee they consider sacred, it is just in time for seasoned coffee with chocolate or cinnamon. It is good to taste coffee alone, but it also shows great courage when it is mixed with other products. In fact, seasoned coffee is an old trick. In the Middle East, people traditionally add cardamom spices to their coffee; in Mexico, people have been drinking coffee with cinnamon spices for years. The continuous growth of seasoned coffee proves one thing, that is, coffee itself is versatile and has many advantages. The seasoning is added directly while the coffee is roasted and then sprayed with a special flavor to preserve the protective oil during transportation. Coffee made by this method is the ideal coffee drink in summer, because it can be refrigerated, such as canned iced coffee: frozen coffee with ice, or crushed ice. By far, milk is by far the most seasoned with coffee in the world. Although Arabica coffee does not add milk, pure caffeine people do not add cream, but for most people, coffee with milk is a perfect match for pride.

McVeigh follicular roasted coffee

Maiwei Coffee is the easiest way to enjoy the purest coffee.

The convenience of instant coffee and the mellow flavor of roasted coffee! Maiwei Coffee is a follicular ground roasted coffee, which is simple, hygienic, mellow and delicious. Maiwei Coffee uses a professional manual bean selection method to select high-quality coffee beans and roast them by carbon, infrared and other methods (roasted coffee accounts for about 70% of the coffee consumed worldwide every year) and ground into coffee powder (to meet the needs of different tastes, each box is equipped with a packet of cream and sugar). In the process of drinking roasted coffee, everyone can add the right amount of cream, sugar, wine, cream, ice cream, chocolate and so on according to their preferences to find the enjoyment that suits their taste. 90% of the world's famous coffee products are roasted coffee. The special "disposable roasting coffee brewer" for Maiwei Coffee has applied for a national patent; all coffee beans are professional hand-selected imported and domestic high-quality beans; professional baking; fashion value orientation: brand visual elements put "It's"

My

Way! " The cultural value of coffee, which can be tasted and felt slowly, is as rich in taste as Chinese tea-coffee is definitely not just an instant and monotonous beverage, it is not just a coffee-flavored drink with a lot of milk, sugar, ice and so on.