Classification of coffee beans in the proportion of brewed coffee water

Brazil

Coffee is medium-fragrant, sour and mellow, with a light bitterness and is famous for its smooth taste. Among them, Santos Coffee is more famous. Mainly produced in the state of Sao Paulo, the variety is Arabica Bourbon, so it is also used to be called Bourbon Santos. It has good quality, smooth taste, moderate acidity and strong sweetness, so it is an indispensable raw material for mixed coffee.

Manning

Belongs to the Arabica variety, mainly produced in Java, Sumatra and Sulawi islands of Indonesia. Its particles are large, the bean quality is very hard, and the probability of defects in the planting process is high, so it needs to be selected manually after harvest. Therefore, Manning has become a controversial item. It has a rich and mellow taste, not astringent, not sour, mellow, bitter and high aroma, quite individual.

Mocha Coffee

At present, the coffee produced in Yemen is the best, followed by Ethiopia's mocha; mocha coffee belt smooth in the acid to strong acid, sweet, unique flavor, containing chocolate flavor; with the temperament of a lady, is a very characteristic pure coffee.

Italian Coffee

Generally brewing Italian coffee at home is made using a mocha pot invented in Italy, which also uses the principle of vapor pressure to quench coffee (another Watt's apprentice). The mocha pot can make the pressurized vapor pass directly through the coffee powder, allowing the steam to pass through the cell wall of the coffee powder (or Hook's apprentice), quenching out the inner essence of the coffee, so the brewed coffee has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee.

Charcoal Coffee

It is a kind of heavily roasted coffee, which tastes charred, bitter without acid, and coffee beans produce oil, so it is very suitable for steam pressurized coffee.

The origin of cappuccino Cappuccino

Viennese Fanz George Kolschitsky, the founder of Cafe Latte with Milk and Coffee, will talk about the origin of Cappuccino in this issue. Both drinks are made from coffee and milk, but cappuccino has a more knowledgeable origin and has always been the best material for the study of character changes in Europe and the United States.

The history of the word Cappuccino is enough to show that a word is often extended to other meanings because it looks like something, far beyond the original intention of the creator. It sounds complicated. Please see the following analysis.