Introduction of several common coffee flavor characteristics

CaffèLatte. Latte coffee is extremely simple to make, just pour the milk into the freshly made espresso. In fact, there are no fixed rules on how much milk is added, and it can be freely mixed according to personal taste.

Espresso ConPanna. In Italian, Con means stir, Panna means whipped cream, and Campo Lan means espresso with whipped cream. There is a saying that authentic Kang Baolan should be accompanied by a chocolate or toffee, first chocolate or toffee in the mouth, then drink coffee, so that delicious together in the mouth bloom.

Breve/half latte (Cafe Breve). Much like latte, except instead of milk, it's a mixture of half milk, half cream, and sometimes a little foam.

Cappuccino. A traditional cappuccino is one-third espresso, one-third steam milk and one-third frothy milk. Cappuccino comes in both dry and wet forms. Dry Cappuccino (Dry Cappuccino) refers to more milk foam, less milk conditioning method, drink coffee flavor thick milk fragrance. Wet Cappuccino refers to the practice of less milk foam and more milk. The milk fragrance covers the strong coffee flavor and is suitable for light tastes.

Caffèmocha. One of the oldest coffees, named after the famous Port Mocha. Mocha is a blend of espresso, chocolate syrup, whipped cream and milk, a variant of Italian latte.

Caramel Macchiato. Caramel macchiato is a drink made by adding espresso, vanilla and pure caramel to hot milk. It is characterized by three different flavors in one drink.

Irish Coffee (Irish Coffee) A coffee that resembles both wine and coffee and is a blend of hot coffee, Irish whiskey, cream, and sugar.

Viennese Coffee. Austria's most famous coffee, in the warm coffee cup at the bottom of a thin layer of sugar or rock sugar, then pour hot and strong black coffee into the cup, and finally in the coffee surface decorated with two spoonfuls of cold fresh cream, a cup of Viennese coffee is ready