The kinds of coffee that you often drink.

French Milk Coffee-in French milk coffee, the ratio of coffee to milk is 1:1, so when making orthodox French milk coffee, you should hold the milk pot and coffee pot with both hands and pour them into the coffee cup from both sides at the same time.

Turkish Coffee-Turkish coffee is a primitive brewed coffee that is still popular in Turkey, Greece and the Balkans, once ruled by the Ottoman Turkish Empire.

Irish coffee-the Irish know best that whisky has a unique and strong aroma and a hint of sweetness. Irish coffee mixed with whisky can set off the sweet and sour taste of coffee. Due to the high alcohol content of whisky, the warm time can be controlled according to the amount of alcohol. The whisky volatilized by alcohol gives a hint of mature melancholy in the coffee, making it suitable for a drink in cold, rainy weather.

Mocha (Mocha), named after the earliest export port of coffee, is made by adding chocolate to the latte.

Royal Coffee, the origin of Royal Coffee, is said to have been invented by Napoleon during his expedition to Soviet Russia because of the extremely cold winter, so he ordered people to add brandy to the coffee to keep warm. The freshly brewed royal coffee, in the dancing blue-and-white flame, suddenly sprang up a fragrance of brandy, seducing the expectant taste, and the snow-white cube sugar slowly turned into a seductive sweetness, sipping a sip, making people fantasize about the grace and joy of sitting in a palace.

Green tea coffee-Green tea coffee is a kind of coffee with pure Japanese flavor. Pour whipped cream into the brewed coffee and sprinkle with some green tea powder. The elegant fragrance and slightly bitter taste of green tea, with the strong and heavy aroma of coffee and the slightly round, sour and sweet taste, communicate and agitate in the mouth, just like the process of cultural exchanges between the East and the West. seek a stable balance in conflict and integration. Generally brewing Italian coffee at home is made by using an Italian mocha pot, which, like a siphon coffee pot, uses the principle of steam pressure to quench the coffee. But the mocha pot is to make the pressurized steam pass directly through the coffee powder, let the steam pass through the cell wall of the coffee powder instantly, quench the inner essence of the coffee, and brew it with deep-fried coffee beans. therefore, the brewed coffee has a strong aroma and strong bitter taste, and a thin layer of coffee oil appears on the surface of the coffee, which is the source of the attractive aroma of Italian coffee. Because it is a highly concentrated coffee, it is generally tasted in a small coffee cup when tasting this kind of coffee.

Cappuccino (Cappuccino)-at the beginning of the 20th century, the Italian Agatha invented the steam pressure coffee machine, but also developed the cappuccino coffee. Cappuccino is filled with steamed milk on strong coffee. At this time, the color of coffee is like a cappuccino monk covering a dark brown coat with a headscarf, hence the name.

Latte (Latte)-latte is actually another change in Italian coffee. The brewing procedure is the same as that of cappuccino, except that the proportion of coffee, milk and milk foam is slightly changed.