1 minute to improve your coffee taste

1. Shallow baking (Light Roast) vs deep baking (Dark Roast)

According to the American classification, the roasting of coffee beans can be divided into eight stages from shallow to deep. The taste of coffee mainly depends on the baking degree. Generally, the deeper the roasting degree, the stronger the bitter taste, and the lower the roasting degree, the higher the sour taste. Baking depth mainly depends on the characteristics of raw beans, personal preferences and other factors.

two。 Espresso (Espresso) vs dripping Coffee (Drip)

Espresso is made by letting hot water flow through a handful of fine coffee powder under high pressure, with high caffeine concentration and coffee fat. The dripping coffee is to let the boiling water through the coarse ground coffee powder, the caffeine concentration is low, basically does not contain coffee fat, is more suitable for drinking in large quantities.

3. Latte (Caffee Latte) vs cappuccino (Cappuccino)

Lattes and cappuccinos both belong to milk coffee. The main difference lies in the ratio of espresso, milk and milk bubbles. For cappuccino, the amount of espresso, hot milk and foam should be the same (1:1:1), while hot latte milk is more (1:2:1). The latte tastes more compact and delicate, while cappuccino is slightly dry.

4. Latte (Caffee Latte) vs Ole coffee (Cafe au Lait)

Simply put, lattes are made from Espresso and steamed milk, while Ole coffee is made from dripping coffee with steamed milk.

5. Arabica (Arabica) vs Robusta (Robusta)

In terms of varieties, coffee trees are mainly divided into two types: one is Arabica, the other is Robusta.

Arabica coffee is mainly produced in tropical South America, such as Central Brazil, with smaller bean shape, lower caffeine content and higher price.

Robusta is produced in Madagascar in west-central and eastern Africa, and Indonesia in Asia. It has a large bean shape, about twice the caffeine content of Arabica, and a low price. About 75 per cent of the world's coffee is Arabica, but only 10 per cent is coffee that can be used in upscale coffee shops.

6. The coffee spoon is not for scooping coffee.

Add sugar and stir coffee is the "full-time" coffee spoon, use it to scoop a sip of coffee is a rude thing, and do not use it to "help" smash the cube sugar in the cup. When drinking, take it out of the cup and put it on the plate.

7. Blowing cold coffee with your mouth is not elegant enough.

Freshly brewed coffee is so hot that you can gently stir it in the cup with a coffee spoon to cool it, or wait for it to cool naturally before drinking it. It is very impolite to try to cool the coffee with your mouth.

8. Pay attention to drinking temperature

Coffee should be drunk while it is hot, 91 to 96 degrees can give off the original flavor, and 85 to 88 degrees is the best to drink.

9. How to add sugar to coffee

When adding sugar to the coffee, the sugar can be scooped with a coffee spoon and added directly to the cup, or you can first use a sugar clip to clip the cube sugar on the near side of the coffee plate, and then use the coffee spoon to add the cube sugar to the cup.

10. Try black coffee.

Be sure to try black coffee. Every coffee bean takes five years to grow before it can blossom, bear fruit, pick, and then be processed and ground into a drink in your hands. Therefore, only black coffee without sugar or milk is most faithful to the original taste of coffee and can make you feel the essence of this plant.