Different coffee varieties introduce what are the different characteristics of different coffee

Introduction of different coffee varieties each coffee has its own flavor and different coffee has different characteristics. Salvadoran coffee has a long history of coffee beans: it has the characteristics of sour, bitter and sweet taste, and the best roasting degree is moderate and deep.

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.

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.

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

Conna Coffee: coffee beans cultivated from lava in the Conna area of Hawaii have a slightly wine aroma and a very unique flavor.

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

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.

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

Mount Kilimanjaro: sour, sweet, pure and fragrant are all 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.

O'Lei iced coffee:-making method (for two)-1. Add 16g coffee powder and 260cc water to Italian steam to get espresso. You can also get espresso by brewing 40g coffee powder (non-Italian brewing utensils) with 120cc water. two。 First add the appropriate sugar to the espresso, then prepare two glasses and fill them with ice. 3. Pour the pre-brewed espresso into the glass and stir well. 4. According to personal preference, slowly add fresh milk (fresh cream is also OK), and you can enjoy a cup of cool and mellow Orei iced coffee.

Macciato:- material-espresso mechanism method: coffee powder 7g milk foam general coffee making method: coffee powder 18g milk foam production method (one person) first pour the coffee into the cup and add 3 to 5 tablespoons of milk foam (no fresh milk), that is a cup of Macciato

Swiss chocolate coffee: chocolate has always been a favorite of Europeans, especially the Swiss. When it is cold, people in Europe and America are used to putting some chocolates in their purses for a rainy day when they are hungry and cold-proof. Adding chocolate to coffee can reconcile the bitterness and replenish calories, and chocolate coffee has now become a favorite hot drink for Europeans when skiing in the mountains. -material-espresso mechanism method: coffee powder 7g water 120cc sugar chocolate powder 15g general coffee making method: coffee powder 12g water 120cc or chocolate syrup 30cc-production method-1. Put chocolate powder or syrup into a coffee cup. Pour the freshly brewed coffee into the cup for about eight or nine minutes, stir well and serve.