Mexican Coffee Flavor description Variety treatment method Baking degree Grinding degree Water washing and Solar introduction

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.

Leave the milk for about five minutes, then pour it into the prepared coffee, decorate the coffee with cold cream and a piece of cinnamon, and the Mexican coffee is ready to mention Mexico. The first few images pop up in your head-the seductive taco, the cactus in the desert, the strong Tequila, and the Mexican man with a big hat and a moustache. Whether it is Mexican food and wine, or Mexican customs give people the impression is full of enthusiasm and vitality of the image. On the other hand, the character of Mexican coffee is just the opposite. the flavor of its coffee is relatively mild and delicate, with the usual soft and balanced characteristics of Central American coffee.

Mexican coffee-growing areas are mainly concentrated in the southeastern highlands, near Guatemala. Most of the mountains in the south are volcanic areas, and the volcanic ash soil is not only conducive to the drainage of coffee roots, but also provides sufficient nutrients for the growth of coffee trees. Most of the coffee varieties planted are Kaddura, Tibica, bourbon and so on. Most of the coffee varieties are treated by washing and graded according to altitude.

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. It's a very interesting experience.