Introduction to the types and characteristics of Coffee

1. Cappuccino: usually 1 / 3 espresso, 1 / 3 steamed milk. 1 / 3 foam milk, preferably sprinkled with cinnamon. But ordinary small coffee shops in China rarely see cinnamon powder, and many of them are replaced by chocolate powder.

two。 Espresso: Italian espresso milk foam, American concentrated water bubble

3. The latte is also called Milk: 1 / 4 espresso, 2 / 4 milk, 1 / 4 milk foam. The milk tastes so strong that it will be as layered as a rainbow cocktail. It tastes good for girls, and it's better to order it for girls than to order cappuccino. The main reason is that cappuccino is too hot in China. 80-year-old granny knows that people will think you are uncreative and vulgar.

Blue Mountain: the sour, sweet and bitter taste are basically blended evenly. Pay special attention to 80% of the world's Blue Mountains are exported to Japan, so there are very few in China, and most coffee shops are fake or mixed. Pure blue mountains are rare.

5. Mocha: 1 stick 3 concentrate, 1 hand 3 hot chocolate and 1 hand 3 milk foam, then sprinkle with chocolate powder. Mocha coffee beans have a soft sour taste, but they are too sweet to taste in many coffee shops.

6. Japanese charcoal roasted coffee: heavy roasting will make people feel bitter, but maximize the original taste of the coffee. I also specifically asked the handsome owner of the coffee shop that the mixed proportion of coffee beans now contributes-- Colombia 2, Brazil 2, Mantenin 1.5, Java 4.5 or so.

7. Irish coffee: Irish Whiskey plus square sugar, alcohol lamp burning and pour coffee and whipped cream. Is also very famous, the pursuit of taste and different girls will like it.

Mocha (mocha), cappucino (cappuccino) and black (black coffee) are all names.

In addition, there are Blue Mountain Coffee, Mantenin Coffee, Guatemalan Coffee, Iced Latte, 63 Ice drop Coffee, Japanese charcoal roasted Coffee and so on. There are many names according to their tastes and different places of origin. There are also fancy coffee based on new ideas.

In general, if you like to drink bitter coffee, you can choose Manning, it is the king of bitterness, the taste of Blue Mountain coffee is more comprehensive, sour, bitter, sweet and mellow taste is more average. (single Blue Mountain-hand-ground coffee, OK) but it depends on the actual roasting of the coffee. Some coffee shops are self-baked and will be relatively fresh.

Want to eat coffee snacks, usually have Tira Misu, cookies, mousse and other dessert, drink coffee, eat a snack, is a kind of enjoyment. There are many kinds:

Charcoal roasted coffee: a blend of mellow and bitter coffee roasted in a unique way: Colombia 2, Brazil 2, Manning 1.5, Java 4.5.

Dry charcoal coffee: dry the coffee beans in the shade for 60 seconds for 70 days, so that the sugar in the pulp of the coffee fruit can penetrate into the coffee beans, which will have a natural sweet flavor after brewing.

Italian coffee ESPRESSO: is one of the most basic Italian coffee. The deep-fried high-quality coffee beans are ground into powder. in a special coffee machine, the steam is quenched directly through the coffee powder by using the steam pressure principle. It is characterized by rich aroma and bitter taste, with a layer of coffee oil on the surface, which is highly concentrated coffee, suitable for tasting in small cups.

Cappuccino (CAPPUCCINO): made by adding an appropriate amount of hot milk and foam to ESPRESSO. First add about 3 cups of ESPRESSO in the cup, then add 3 cups of hot milk, and finally add the foam of 1 plump 3. The foam is frivolous at the edge of the cup, like wearing a hat on the cup, which is very pleasing to the eye. At the same time, the original coffee is filled with creamy aroma. You can also add appropriate cinnamon or cocoa according to your preferences.

French Milk Coffee: choose the stronger coffee, according to the proportion of 1:1 at the same time into coffee and fresh milk, that is, to make a cup of authentic French milk coffee.

Latte (CAFFE LATTE): coffee suitable for breakfast, with or without foam. Add 3 cups of hot milk to about 1 cup of ESPRESSO, and add 1 spoonful of foamed grandma foam if you like. The method of making milk foam: pour hot milk into a bubbling cup, cover the cup, and pump it 20-30 times to form foam-rich foam.

There are also a lot of fancy bubbles:

Campbell Blue Coffee and Macchiato Coffee in Italian style

French Royal Coffee, pound Coffee

Russian coffee, mocha coffee, Viennese coffee, Mediterranean coffee, Turkish coffee, Mexican coffee, green tea coffee, Thai iced coffee, Burgundy coffee, smoothie coffee, Ole coffee, magic ice cream coffee, etc.

Reference: http://zhidao.baidu.com/q?ct=17&word=%BF%A7%B7%C8&tn=ikaslist&rn=10&pn=30

Blue Mountain Coffee:

The origin of Jamaica gets its name from 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 moderate roasting.

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.

Santos Coffee:

Mainly produces Brazil, Sao Paulo, Brazil.

Sweet, sour and bitter are neutral, moderately sour, special and elegant.

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.

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.

Columbia Coffee:

Origin: Colombia.

Unique sour and mellow taste. It is refreshing and alternating.

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.

Mamba Coffee:

Mixed coffee.

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

Salvadoran coffee:

Country of origin, El Salvador.

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

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.

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

Kilimanjaro Coffee: sour, sweet, pure and fragrant, medium roasting will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending.

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

Irish Coffee: Irish Whiskey, sugar cube or granulated sugar, pour in 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 fresh cream and chocolate.

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