Fine coffee treatment methods Coffee characteristics

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.

8. Blue Mountain Coffee: originated in Jamaica, named after 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.

9. 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.

10 Conna Coffee: Origin: Conna District, Hawaii. The coffee beans cultivated by volcanic lava have a slightly wine aroma and a very unique flavor.

11. Santos Coffee: mainly produces Brazil, Sao Paulo. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

twelve。 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.

13. 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.

14. Colombian coffee: Origin: Colombia. Unique sour and mellow taste. It is refreshing and alternating.

15. 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.

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

17. Salvadoran coffee: Origin of El Salvador. With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

18. 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.

19. 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.

20. Bitter coffee: no sugar or company, boiled coffee has a strong flavor, but it is the most bitter