Sour and well-scented Mexican coffee beans introduce Aldura coffee
Taste characteristics: large particles, with a strong sweet, sour taste and good aroma.
The best barbecue degree: medium fried or body fried.
It is characterized by a smooth taste, high acidity, medium mellowness and a slightly nutty finish. Sweet, sour and bitter are neutral and suitable.
The taste is sour, special and elegant. Although the professionalism of Brazilian coffee is of little value, it is very suitable for blending. Because of the huge output of coffee, the price is not very expensive.
Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol.
Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. Then add the cocoa powder, fully dissolve and stir well. If you are particularly fond of chocolate, you can use chocolate paste instead of cocoa powder and milk.
Let the milk dry for about 5 minutes, wait until the milk is slightly cool, then pour into the prepared coffee, decorate the coffee surface with cold cream, then decorate with a piece of cinnamon, and the Mexican coffee is ready.
The aromas of chocolate and cinnamon blend together to give off the smell of desert. Tasting such a cup of coffee, you seem to be walking through the gray-green cactus in the Mexican desert.
The most famous alcoholic drink in Mexico is tequila (Tequila). When Mexicans drink tequila, they lick a little salt on the tip of their tongue and then swallow the wine in a small glass. Tequila is a strong wine, the Mexican coffee made by adding this wine is very good, if you have enough courage, you might as well give it a try.
Tequila Mexican coffee and non-alcoholic Mexican coffee is basically true, but first pour a small cup of tequila at the bottom of the cup, and then pour in milk and coffee, preferably decorated with cream and cinnamon
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Introduction to Galapagos Coffee with first-class quality and different flavors of Ecuadorian coffee beans
In 1535, Flatoma de Belanga and others of Spain stumbled upon the Galapagos Islands. Thomas was born in 1487 on the Duro River in the province of Soria, Spain. He was the fourth bishop of Panama at that time. He was ordered to go to Peru. When his ship set sail from Panama on February 23, under the impact of a strong current, they were taken to the unknown surface of the ocean.
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Fresh and elegant, full-grained Dominican coffee beans introduce boutique coffee
Unlike coffee produced in Haiti, most of the coffee grown in the Dominican Republic has been washed, which is a symbol of high quality. Miniga Coffee uses a washing method to treat coffee beans, so that the quality of treated coffee beans is more guaranteed. The coffee beans treated by washing method retain more original flavor than the drying method, and the aroma is pure and soft. Carefully selected and made in this way
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