What are the two main coffee varieties in the world today?

. American-style coffee machine is suitable for short-term coffee, mainly in the form of "stewed". 6. My favorite espresso coffee is espresso coffee made in an espresso machine, which uses the "extraction" method. Mainly steam high-pressure automatic machines and semi-automatic machines. It's expensive. Poor people and families don't use it. Starbucks does it this way. Why Starbucks chose this way, my understanding is, first of all, this way can best express the flavor of coffee and ensure the quality of coffee. Second, fast, continuous coffee making, can average 10 seconds a cup of coffee. Third, less caffeine, the same amount of coffee, caffeine in this way is less than half of brewed coffee, so drinking this coffee has little effect on people, drinking this coffee, not too much, at night will not be excited to sleep. Therefore,"Starbucks" took this way, added American things, improved, added a little more milk, so that it is not too bitter, so that most people who do not drink coffee can accept it, so that "Starbucks" swept the world, became the boss of the coffee world, but the French and Italians, the inventors of Italian coffee (why are there two countries? There are some small stories that are not told), but the most angry, their own good things, shine in the hands of others, not angry. Add milk, milk foam, cream, syrup, chocolate sauce, pull flowers, etc. on the basis of Italian coffee, that is, fancy. Latte is also called a small cup of Espresso and a cup of milk (150~200 ml), latte coffee with more milk and less coffee, which is very different from Cappuccino. 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. If you add some frothy cold milk to the hot milk, you get an American latte. Starbucks 'American latte is made in this way, with espresso at the bottom, milk heated to 65 - 75 degrees Celsius in the middle, and a layer of cold milk foam no more than half a centimeter at the end. If you don't heat the milk, garnish two tablespoons of milk foam directly on top of the espresso and you have macchiato coffee. Cappucino Traditional cappucino coffee is one-third espresso, one-third steam milk and one-third foam milk. The rich taste of espresso, accompanied by lubricating milk foam; there is a hint of semen extraction. Frothed milk sprinkled with cinnamon powder, mixed with the aroma of Italian coffee from the bottom up, has a unique charm that makes people irresistible. Vienna Coffee Vienna Coffee enjoys the balance of a layer of foam floating on top of Italian coffee. The coffee itself is deeply roasted, so the bitterness is intense. Nevertheless, if not specifically requested, large amounts of syrup are added. Frothy cream itself has no sweetness. If you put frothy cream in the refrigerator on top of coffee, drink it immediately. Once cooled, the frothy cream mixes with the coffee and the taste of the Viennese coffee disappears. Mocha Mocha 1/3 concentrated, 1/3 hot chocolate and 1/3 milk foam, topped with chocolate powder. Irish Coffee In Taiwan, Irish coffee is considered premium coffee. Deep roast espresso with warm (burned alcohol) Irish whiskey and frothy cream. Add a small amount of syrup to taste. Enjoy the bitter and aromatic contrasts of a dark roast coffee, the mellowness of Irish whiskey and the slight sweetness of frothy cream. Perhaps some people will rediscover how whisky and coffee go together. In addition, there are Combo Blue Coffee, Macchiato Coffee, etc., that is, Italian concentrate plus different accessories.