Columbia mocha coffee the efficacy of Colombian coffee beans

Coffee beans in this 12-16 minutes long, the temperature is as high as 232 degrees, in the process of conversation with the hot cut, after many chemical changes, three times popcorn-like crisp sound, and the loss of 15% of the moisture of 25%. From raw beans, light and medium roasting to deep roasting, moisture is released again and again, the weight is reduced, but the volume expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid, which disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid found in wine. Baking is just right to present these beautiful sour flavors. [shallow baking]-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee. [medium roasting]-when baked for 10-11 minutes, the coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so blue mountains, Colombia, Brazil and other single products of coffee, more choose this roasting method. At 12-16 minutes, the oil begins to surface, and the beans are burned to an oily dark brown, called full-city roast, when the coffee is sour, sweet and bitter: in espresso, add whipped cream to form a cup of Campbell blue. Fresh white milk floats on the deep Italian coffee like a white lotus flower. Because only whipped cream is added to the coffee, it is sometimes called a "one-headed carriage".

Latte: another change in Italian coffee, the brewing steps are the same, except that the proportion of coffee, milk and milk foam is slightly different. The proportion of milk in latte coffee is twice as high as that of cappuccino, that is, the ratio of coffee, milk and milk foam is 1:2:1. Espresso, plus a lot of hot milk, a little bit of milk foam, sweet taste, now derived a lot of flavor latte, the more common is vanilla latte, pay attention to less milk foam, otherwise it will be too sweet.

Mocha coffee: coffee beans originally made in Ethiopia, small in shape and strong in flavor, with a strong sour and mellow taste. Now it generally refers to a coffee drink invented by Mexicans from the origin of chocolate-a drink made by adding chocolate to a latte. These two things are a wonderful combination, and their fragrances complement each other as never before. Mocha sauce chocolate sauce at the bottom, add espresso and hot milk, top with whipped cream. It's so sweet.

Cappuccino: the basic feature of cappuccino-a lot of milk bubbles. Espresso, heated milk, and lots of foam. The difference between cappuccino and latte is that cappuccino has more bubbles and less hot milk, and lattes have more hot milk and fewer bubbles.

Mistol: half coffee, half milk, basically not very sweet, also known as Olei coffee, also known as French milk coffee. Add milk to the coffee, drink more smooth, in addition to the strong aroma of coffee, there is a faint smell of milk. Because of the high latitude and cold weather in France, large mugs are commonly used to drink French milk coffee, and you can hold the cup in both hands to keep warm.

Irish Coffee: Ireland brings their love of whiskey to coffee. Whisky's unique and strong aroma and light sweetness make the sweet and sour taste of coffee more fragrant, warm and mature, making it especially suitable for drinking in cold and rainy weather. Whisky has a high alcohol content, so consider the amount of alcohol you drink when drinking this kind of coffee.

Royal Coffee: the name comes from Napoleon. It is said that he went on an expedition to Russia and ordered people to add brandy to their coffee to protect against the cold. Since then, a new way of drinking this kind of coffee has spread and is called "royal coffee". Brandy, whisky and vodka blend well with coffee, and brandy is the best. The combination of the two tastes slightly sweet in bitterness and has been widely loved since the date of its invention. The freshly brewed royal coffee, in the beating blue flame, suddenly sprang up a fragrance of brandy, and the snow-white sugar slowly turned into a scorched fragrance. These two fragrances were mixed with a strong aroma of coffee, which immediately made people feel that life was complete.