The spread of coffee
Since when has coffee become an acceptable drink? The real time is unknown. But it is said that the record began in the early eleventh century and can be seen in ancient Arab documents.
Before that, coffee beans were dried and then boiled in the Arab region as stomach medicine, but it was later learned that coffee still had a refreshing effect, coupled with the strict Muslim precepts and forbidding believers to drink alcohol. Believers used roasted coffee juice as an exciting drink instead of alcohol, and it was said that locals knew how to use roasted raw beans after the 13th century.
The black drink, regarded as the forerunner of coffee, centered on the Muslim holy land of Mecca, spread through believers, from Arabia to Egypt, and then to Syria, Iran and Turkey.
The practice at that time was to dry the raw beans, then bake them, then smash them with a mortar and pestle, boil them with water, and then drink the more transparent parts of the upper layer after the residue had precipitated.
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Introduction to the rules and skills of cappuccino foam thickness
In a cafe, hot milk bubbles use the steam nozzle of an Italian Espresso coffee machine to pump steam into the milk to mix the air with the milk on the one hand and heat it on the other. This requires certain technical components, without training or experimental spirit of the practice technology, it is difficult to play successfully. Of course, that doesn't mean we can't have a drink at home.
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The varieties and characteristics of coffee
Blue Mountain Coffee: produced in Jamaica, glycol, slightly sour, delicate flavor, light taste. Yunnan coffee: strong but not bitter, fragrant but not strong, supple, soft and mellow, slightly sour. Colombian coffee: from South America, slightly sour to moderately sour. Brazilian coffee: produced in South America, neutral, medium bitter, strong aroma, slightly sour, slightly bitter, introverted. Manning Coffee: production
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