The main ingredients of coffee coffee types of coffee utensils

Blue Mountain Coffee: sour, sweet and bitter taste are very harmonious and have excellent flavor and aroma. It is suitable for individual coffee and moderate roasting.

Second, Cuban coffee: the famous "Cubita" in Crystal Mountain of Cuba is represented by adhering to the principle of making perfect coffee. Crystal Mountain is adjacent to the Blue Mountain Mountains of Jamaica, with similar climatic conditions, comparable to Jamaican Blue Mountain Coffee. It later became a designated coffee at the Cuban embassy. It is called "unique Caribbean flavor coffee".

Colombia (South America) Supremo: unique fragrance, bitter taste with sweet taste unforgettable.

Mexico Coatepec, Huatusco, Orizaba: comfortable taste with charming aroma.

Brazil (South America) Santos coffee: taste mellow, neutral, can be directly boiled, or with other kinds of coffee beans

Mixed into a comprehensive coffee, is also a good choice.

6. Colombia (South America) Manning: the palate is rich and solid, with a pleasant sour taste. 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.

7. Milk coffee (Melange): half black coffee and half hot milk, sometimes with mixed cream, the vessel is a large coffee cup. The authentic method of deployment when Turkey besieged Vienna in the 17th century.

8. Cream coffee (Einspaenner): similar to espresso, coffee is served with prepared cream. Sugar depends on your taste.

Blue Mountain Coffee

Blue Mountain Coffee

9. Viennese iced coffee (Wiener Eiskaffee): cold coffee with Vanilla Ice Cream and cream. The utensils are long goblets. Sugar depends on your taste.

Heisse Schokolade mit Schlagobers: hot cocoa with prepared cream.

11. Mocha coffee: this kind of coffee has a unique aroma, moderate baking has a soft sour taste, deep baking gives out a strong aroma, occasionally used as a blend.

Salvadoran coffee: with sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

13. Hawaiian coffee: with a strong sour taste and unique aroma, moderately roasted beans have a strong sour taste, deep-baked flavor please climb another high-rise building.

Brazilian coffee: 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.

15. Mamba Coffee: Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.

white coffee

white coffee

Sixteen. Conna Coffee: coffee beans cultivated from lava in the Conna area of Hawaii, with a slight wine flavor, have a very unique flavor.

Seventeen, Santos coffee: mainly produced in Sao Paulo, Brazil. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

18. Java coffee: produced in Java, Indonesia, belonging to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste.

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

20. Mount Kilimanjaro: sour, sweet, pure and fragrant all belong to the top grade. Medium roasting will give off sweetness and light sour taste, while deep roasting will produce soft bitterness, which is suitable for mixing coffee.

21, iced latte: use the mixture of fructose and milk to increase the specific gravity of milk, so that it will not mix with lighter coffee, forming two distinct layers of black and white, forming a graceful visual effect like a cocktail, plus ice cubes. Give people an elegant and romantic warm feeling.

22, large coffee / small coffee / espresso (Grosser/kleiner Brauner/Schwarzer): fine Italian coffee with a little cream or milk. Sugar depends on individual taste