The most detailed introduction of coffee varieties in history

There are many kinds of coffee, and the products from different places have their own unique characteristics, which are generally distinguished by color, aroma, taste, acidity and wine taste. Extreme characteristics are not the only condition for becoming a famous coffee. Extreme strength can be both advantages and disadvantages, depending on personal preference and acceptance, depending on the balanced distribution of color and aroma, and can highlight the characteristics of a certain aspect. In the coffee realm, all kinds of famous coffee have its existence value, and it is impossible to dominate the situation. The only way to enjoy coffee is to have the courage to try and compare all kinds of varieties with different cooking methods. You are sure to find your own coffee king in the following introduction (ranking first and last).

1)

Colombia (Colombian)-Coffee production ranks second in the world after Brazil. Coffee beans are picked and washed by hand. The best Colombian coffee is on a par with Jamaican Blue Mountain and Costa Rican coffee. It has rich aroma, moderate acidity, rich color and slightly the taste of Philippine coffee, so it is generally more acceptable.

2)

Costa Rica (CostaRican)-has the characteristics of coffee, none or lack. It has a rich taste and high acidity. Good Costa Rican coffee will give people a strong feeling.

3)

Antigua, Guatemala (QuatcmalaAntigua)-produced in the suburbs of Antigua, the old capital of Guatemala, hence its name. Its color, aroma, sour taste is heavy and special, different from other varieties, it is a good choice for those who like rich coffee.

4)

Kenyan AA (KenyaAA)-produced on a 17000-foot slope of Mount Kenya near Nairobi, the capital of Kenya. Kenya AA is the largest coffee bean in the country, followed by An and B again. Its unique bitterness and wine taste are most praised by people. It is not as rich as the famous Moga and Ethiopia.

5)

MochaDjimma (Mocha)-named after the ancient port of Arabia in the Red Sea. This variety is produced in Ethiopia. After cleaning, it has low acidity, moderate concentration, rich fragrance, slippery fragrance and chocolate-like aftertaste.

6)

Brazil BrazilSantos-Brazil is the largest coffee producer, accounting for more than 30% of the world, so general coffee is named Brazil in order to show its importance. Santos is a good product of Brazilian coffee, only grown in the Sao Paulo area, with excellent color, aroma, taste and moderate acidity, it is easy to accept.

7)

Java / Sumatra (SumatranandJava) Indonesia-Indonesian coffee is famous for its strong flavor and high acidity. Among them, Mandalin and MandhelingandAnkola coffee are praised as the best varieties in the world, and they are highly respected for their strong taste of Mandalin Lintong and the fragrance of teeth and cheeks after drinking.

8)

Indian miso (IndianMysore)-mild color, fragrance, low acidity and rich taste.

Civet Coffee (KopiLuwak) is one of the most expensive coffees.

It's a recent invention of coffee, coffee made from cat poop.

BlueMountainCoffee Blue Mountain Coffee is a popular coffee produced in Central America, Jamaica and the West Indies. It is mellow, slightly sweet in bitterness, soft and smooth, and slightly sour, which makes it more sensitive to taste and taste its unique taste. It is the best coffee.

Mantenin is rich in Sumatra, Indonesia, where special geology and climate cultivate unique characteristics, with a very rich and mellow flavor, and with a more obvious bitter taste and carbon roast taste, bitter, sweet taste is particularly good, unique charm. In 1995, UCC Oshima Coffee, Japan's largest coffee company, partnered with PTGunungLintong, the largest coffee maker in Sumatra, Indonesia, to build their first Mantenin coffee farm in Asia.

Mocha mocha coffee is produced in Ethiopia. this variety of beans is small and strong, with unique sour and citrus aromas, more attractive aromas and an intoxicating rich finish. Unique aroma and soft sour, sweet taste. Brazil is the best selected from Brazil, which is rich in coffee beans, with a strong sour taste, coupled with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a touch of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste. Santos is one of the best coffee in Brazil. Named after the port of Dos in the state of Sao Paulo, Brazil, the coffee has large grains, high aroma, moderate bitterness, high acidity, soft taste and mild acidity. If you taste it carefully, it will last forever. Kenyan mocha mint coffee comes from a high-quality Arabica species, and Arabica is also one of the types of coffee in Taiwan, which tastes more mellow and thick, and has a more obvious sour taste. It captures many coffee fans who like this characteristic. It's also a German favorite. Yin-dried coffee is different from ordinary coffee in that it is dried naturally after washing, drying in a natural state for 6 months, and then going through some formalities, which is different from that of ordinary coffee beans, while Yin-dried beans belong to medium-roasted beans, which contain less caffeine.

Naga Xuefei belongs to the top mocha, and the name is directly translated into English. Jamaica is the more advanced bean in the Blue Mountains. Mamba combines the unique flavor of Mantenin and Brazilian coffee, rich and full-bodied, but also with a hint of fragrance, the combination of Mantenin and Brazil, the two are soft together, it is a good combination. The blue is a mixture of Manning and Blue Mountain at 1:1. When the bitter taste of Manning meets the slight acid of the Blue Mountain, the two neutralize each other, and the fragrance is mellow.

Latte Italian espresso with high concentration of hot milk and foamed fresh milk retains a hint of coffee aroma and sweetness, sending out rich and charming fresh milk aroma, smooth and smooth entrance, is the favorite of many girls.

Italian cappuccino combines mellow Italian espresso with fine and fragrant foamed milk and slippery chocolate powder, fully reconciling the supple taste and charming aroma, coupled with elegant decoration to highlight personal taste. It is the most popular fancy coffee nowadays. Chocolate coffee Italian espresso with chocolate, foamed milk, syrup, cocoa powder, strong aroma of coffee and chocolate, and sweet and coffee neutralization, smooth but not greasy, is suitable for the taste of the public.

Irish coffee combines the unique flavor of special Espresso with whisky, sugar and whipped cream to enhance the aroma of Espresso by whisky, and blend with fresh cream to give a smooth, sweet and bitter taste.

Maggialdo in Italian espresso, do not add whipped cream, milk, as long as two tablespoons of soft milk foam on the coffee, so that is a cup of macchiato.

Herbalife is an Italian Viennese coffee. Whipped cream can be mixed in coffee or served as a snack for guests to eat and drink at the same time. Later, after brewing coffee under pressure, it was renamed "stirred cream with espresso".

Viennese coffee (Viennese) "Viennese" is the most famous coffee in Austria. It was invented by a coachman named Ein Schuberner. Perhaps for this reason, Viennese coffee is occasionally called a "one-headed carriage" today. 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.

White coffee, commonly known as "Barrow", is a city in northern Malaysia and the origin of white coffee. MALCO white coffee from Ipoh is famous for its unique aroma and taste.

The beans are carefully prepared and carefully tuned with the attractive aroma of high-quality cream, and the entrance is fragrant and smooth. MALCOWhitecoffee Marco Yibao original white coffee is an authentic Ipoh origin, famous all over the horse, best-selling in the United States and Europe. This means that the dissolved white coffee is modified with the traditional secret recipe to become a 3-in-1 package for modern people to drink. The original white coffee is different, has its unique fragrance and delicacy, the entrance is smooth, the flavor is unforgettable.

Old Yibao White Coffee is a traditional specialty of Ipoh, Malaysia, with a history of nearly a hundred years. Lao Yibao White Coffee is mainly made of high-quality Liberica coffee beans produced in Malaysia, supplemented by imported high-quality Arabica and Robusta coffee beans, super skim cream, natural sucrose and other raw materials. After moderate and mild low temperature roasting and special processing, caffeine is largely removed and the bitter and sour taste produced by high temperature carbon roasting is avoided, and the bitter taste and caffeine content of coffee are reduced to the minimum. At the same time, it retains the original color, flavor and a variety of nutrients beneficial to the human body, without adding any additives to enhance the taste. After dissolving, it presents golden milk, mellow taste, strong flavor and palatability, so it is called white coffee. Among the many brands of white coffee, "Old Yibao" brand white coffee is the excellent representative, and it is well received by consumers because of its rich and mellow taste. Lao Yibao White Coffee is a well-known white coffee brand under Malaysia Old Yibao International Co., Ltd., which is deeply loved by consumers because of its mellow taste, and sells well in Southeast Asia, Europe and the United States. The key to the success of "Old Yibao" white coffee lies in the tradition and specialty of "Old Yibao International" in the coffee field. They adopt the white coffee production process that has been traditional for nearly a century. From the planting, selection, drying, baking, crushing and matching of auxiliary materials of coffee beans, they strictly follow the ancient method, do not take shortcuts, and complete every production process in a down-to-earth manner. High-quality coffee beans are the source of delicious coffee and are very important to the quality of coffee. "Old Yibao International" has its own coffee garden, carefully cultivates high-quality Liberica coffee beans, controls product quality from the source, and strives to be one step ahead in the starting point. With regard to the follow-up production steps of coffee beans, such as drying, baking, crushing, auxiliary materials selection, mixing ratio, etc., Lao Yibao International always adheres to the traditional process requirements, strictly controls each production process, and strictly selects all kinds of auxiliary materials. it is this dedication and persistence to ensure that the "Old Yibao" white coffee can present the best quality and the best taste. In addition, as a company that regards reputation as its life and has a sense of social responsibility, Lao Yibao International is well aware of the importance of food safety. Lao Yibao white coffee has passed the most stringent hygiene inspection (tested by Singapore ALS testing and Analysis Center). The hygiene indicators are far better than the legal standards, and consumers can rest assured to choose and buy.

Mixed coffee mixes the same amount of coffee with milk to form Viennese-style milk coffee. Mixed coffee preparation method: first add a little deep-fried coffee to the cup, pour the same amount of milk into the milk pan, boil over low heat, add cream before foaming, do not wait for the foam to disappear and pour into the coffee. 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.

Hot mochaba Russian coffee, also known as hot mochaba, 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.

Indian coffee buy coffee cups in pairs, or buy them one by one according to your favorite brand. When collecting individually, you should first determine the theme, and then buy it according to the color pattern, which can also become a collection exhibit. Adding a little salt will bring up the pure sweetness of the milk. Pick up a coffee cup and drink this kind of coffee coffee, the whole body will warm up. Preparation method: heat the milk in a pot, pour in 10 grams of deep-fried coffee and brown sugar before the milk boils, add a little salt and stir well.

Turkish coffee after drinking coffee, Turks always look at the traces of residual coffee powder 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.

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Frozen cream coffee, frozen cream coffee, without ice, but chilled. This paper introduces the preparation method: the American drinking method of adding coffee to the glass, which is made of coffee and ice. Ice cubes, pour in boiled milk with sugar, slowly pour frozen coffee from the top, when the milk and coffee are divided into two layers. Milk foam on the top, sprinkled with cinnamon powder as a decoration Russian coffee, also known as hot mocha Jiaba, 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 granulated sugar, stir well, pour into the cup, add 1 tablespoon cream to float on top, and garnish with some chocolate powder.