Erqi's coffee culture can be traced back to the 16th century.

Turkish coffee, on the other hand, carries its heavy cultural atmosphere and mysterious atmosphere. Turkey's coffee culture dates back to the 16th century, and people there still retain its oldest method of making coffee. They grind the deep-roasted coffee beans into fine powder, add sugar and cold water, simmer over low heat for half an hour in a coffee brewer made of red copper, and make a small cup of 20ml Turkish coffee. It is unfiltered and there is a greasy foam on the sticky coffee surface and terrible coffee grounds at the bottom of the cup. Its taste is so strong that it is difficult for those who taste it for the first time. But for the Middle East, which has a hot climate during the day, it is indeed a very suitable pick-me-up drink.

Let's talk about espresso (Espresso, which means "very fast"). It is a kind of pure black coffee with a layer of golden foam on the surface. It tastes as strong as passionate Latins. Its production requires instant high-pressure extraction, using only the first 25-50 milliliters, also known as "short coffee" (Short Coffee), and it is also drunk at a time, with a little sugar at most. People often have a drink after hard work to refresh themselves-which is why it is called "blue-collar coffee". It is said that the espresso machine was also invented for the purpose of improving the productivity of employees. Just imagine, when coffee is enslaved by work, it has no "taste", only "spirit".

Compared with the above three classic coffees, Western European coffee is much more elegant. It is closer to people's beautiful longing for the leisurely and romantic coffee culture. In particular, Swiss coffee (Cafe Suisse or Cafe Crema), which has the reputation of "aristocratic coffee", is the favorite of the upper class. It is not as insipid as American coffee, not as unacceptable as Turkish coffee, nor too strong as Italian coffee. Gentle and rational Swiss coffee is the perfect combination of elegant taste and wonderful taste. A cup of pure Swiss coffee, using Swiss baked beans as raw materials, extracted in a Swiss automatic coffee machine, with all-natural Swiss fat-rich milk and fine Swiss sugar, and served in a delicate Swiss coffee cup. When you gently stir with a small Swiss coffee spoon, a perfect cup of Swiss coffee is done. Before tasting it, you can smell it as delicate and fragrant as silk, and the golden foam floating on the coffee is "beautiful" and delicious. After a sip, you will feel that the strong aroma of coffee not only stays in your mouth for a long time, but also invades every part of your body. After tasting the Swiss coffee, have a piece of Swiss chocolate and drink a cup of sweet Swiss mineral water. This perfect enjoyment will bathe the whole day in the bright sunshine of the Alps.

To make authentic Swiss coffee, you must use a fully automatic coffee machine made by Swiss Seiko to provide an excellent extraction environment for coffee beans: the moderate water temperature of 85oC will not burn coffee beans, and the pressure of 6 to 9 atmospheric pressure maximizes the essence of coffee. Although the principle of the machine is very complex, it is very simple to operate. At the touch of a button, you can get a cup of pure Swiss coffee after 22 seconds, and the charming golden fragrance floating on it is always reminiscent of the myth of heaven.