Elegant and soft Viennese coffee
Viennese coffee was invented by a coachman named Ein Shubner, and perhaps for this reason, today, Viennese coffee is occasionally called a "one-headed carriage".
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 warm 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.
The greatest skill of tasting Viennese coffee is not to stir the coffee, but to enjoy the three stages of happiness in the cup: first, the cold cream, soft and refreshing; then the strong coffee, lubricated but slightly bitter; and finally, the sweet syrup, the critical moment of insoluble, bring you the surprise of finding the treasure.
Viennese coffee is the best companion for lazy weekends or leisurely afternoons, and drinking a cup of Viennese coffee creates an excellent opportunity to relax. However, Viennese coffee is not suitable for dieters because it contains too much sugar and fat.
If chocolate is your favorite, American Viennese coffee will satisfy all your wishes. Of course, American Viennese coffee contains more calories than European Viennese coffee and is best served with light food.
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Brilliant and wild 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 you.
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Scientists find genes that determine the quality of coffee
In order to earn more income, coffee growers have been committed to producing higher quality products. But getting high-quality coffee beans means a better understanding of biological processes such as flowering and ripening that determine the final quality of the product. Many compounds (sugar, fat, caffeine, etc.) determine the quality of coffee. Their content in coffee beans is the decisive factor. In which sucrose
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