Learn coffee etiquette-make you a cultured person
Coffee etiquette
one
The correct posture for holding a coffee cup: in a western restaurant, you often drink coffee after a meal, which is half the amount of ordinary coffee. And the cup that holds the coffee, the ear of the cup is very small, the finger cannot pass through. The correct way to hold it is to pick up the cup with your index finger and thumb.
two
When serving coffee, the waiter must point the ear of the cup to the left of the customer so that the customer can hold the ear with sugar and milk. You don't have to hold it too tightly, and you don't have to stir hard to spill coffee, because sugar and milk will soon melt. If you don't like those with sugar and milk, turn the ear of the cup to your right. Sugar is usually added first and then milk.
three
The coffee spoon is specially used to stir the coffee. When drinking the coffee, you should take it out instead of using the coffee spoon to scoop the coffee spoon and drink it slowly, and do not use the coffee spoon to mash the cube sugar in the cup. The just-made coffee is too hot. You can gently stir it in the cup with a coffee spoon to cool it, or wait for it to cool naturally. It is very impolite to try to cool the coffee with your mouth.
four
When you have finished using the spoon, put it on the plate, not in the cup. This looks indecent, and it will accidentally knock the spoon to the ground. It would be rude to scoop coffee with a spoon, pick up the plate or hold the bottom of the cup to drink coffee. You can't pick up a plate to drink unless you have a cocktail party or there is no table.
five
Coffee cups and saucers are specially made. They should be placed on the front or right side of the drinker with the cup ear pointing to the right. When drinking, you can hold the cup ear of the coffee in your right hand and gently hold the coffee plate in your left hand, slowly moving to your mouth and sipping. Do not hold the cup, swallow, nor bow to the coffee cup; do not make a sound when drinking coffee; when adding coffee, pick up the unwanted coffee cup from the coffee plate.
six
Treat guests to coffee at home, it should be noted that coffee lovers are often very particular about whether to add sugar and milk, it is best to let the guests do their own thing, the host does not have to do it. In addition, the host should also prepare another cup of cold boiled water for the connoisseur who knows how to drink coffee, so that it can be tasted alternately with coffee to make the taste more pure.
seven
When drinking coffee as a guest at a friend's house, you should pay attention to: finish the coffee while it is hot, you are welcome. If you just talk and let the coffee cool, it will go against the sincerity of the host. Spoons are used for stirring. Put them on the edge of the plate after use, not to scoop coffee. Don't finish your coffee in one breath, but sip it slowly. It is polite to drink all the coffee.
eight
Sometimes you can have some snacks when drinking coffee, but don't alternate between eating and drinking coffee cups in one hand and snacks in the other. You should put down the snack when you drink coffee and the coffee cup when you eat it.
Order a cup of coffee, have a delicate snack, a satisfying Rotti sachet, appear to be very comfortable, whether it is negotiations, friends are a good choice. Enjoy exquisite, quality life!
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Key points of baking-accurate baking method of Espress
Introduction A few years ago, I took a very important coffee course to compare the differences between espresso and other immersion brewing methods (such as French pressing and trickling), and I recently received a sample bean from Costa rica, which happened to have just finished a cup testing course conducted by Willem Boot, a coffee consultant, and I couldn't wait to test the ceramic cup I had just got.
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Briefly introduce the purpose and method of baking.
Generally speaking, each coffee cherry contains two raw beans, and the fragrance is still hidden, waiting to be discovered. In raw beans, it contains a lot of chloric acid. As the baking process, chloric acid will gradually disappear, releasing familiar and pleasant fruit acid-such as acetic acid, citric acid, malic acid in wine. Baking is just right to present these beautiful sour tastes in moderation; vice versa
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