The making of several common kinds of coffee-1

Brazil (South America) Santos Coffee: Santos

Taste mellow, neutral, can be directly boiled, or mixed with other kinds of coffee beans into comprehensive coffee, is also a good choice.

II. Colombia (South America) Manning: MANDELING

The palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

3. Colombia (South America) Supamo (Supremo):

Unique aroma, bitter with sweet taste unforgettable.

Mexico Coatepec, Huatusco, Orizaba:

The palate is comfortable with charming aromas.

Fifth, Blue Mountain Coffee:

Sour, sweet, bitter taste are very harmonious and have excellent flavor and aroma, suitable for individual coffee, suitable for moderate roasting.

VI. Large coffee / small coffee / espresso (Grosser/kleiner Brauner/Schwarzer):

Fine Italian coffee with a little cream or milk. Sugar depends on your taste.

7. Milk coffee (Melange):

Half of black coffee and half of hot milk, sometimes with mixed cream, the vessel is a large coffee mug. The authentic method of deployment when the Turks besieged Vienna in the 17th century.

8. Cream coffee (Einspaenner):

Similar to espresso, coffee is topped with prepared cream. Sugar depends on your taste.

IX. Vienna iced coffee (Wiener Eiskaffee):

Cold coffee with Vanilla Ice Cream and cream. The utensils are long goblets. Sugar depends on your taste.

10. Cream hot cocoa (Heisse Schokolade mit Schlagobers):

Hot can be added with prepared cream.

11. Mocha coffee:

This has a unique aroma, moderate baking has a soft sour taste, deep baking gives out a strong aroma, occasionally used as a mixed drink.

12. El Salvador coffee:

With sour, bitter, sweet and other taste characteristics, the best baking degree is moderate, deep.

Thirteen. Hawaiian coffee:

With a strong sour taste and unique aroma, moderately baked beans with a strong sour taste, deep-baked flavor please climb another high-rise building.

14. Brazilian Coffee:

Sour and bitter taste can be mixed by baking, moderate roasting soft flavor, moderate taste, deep baking has a strong bitter taste, suitable for blending coffee.

15. Mamba Coffee:

Mantlin with Brazil, fragrant and delicious, strong and delicious, is the perfect match for coffee.

Sixteen. Conna Coffee:

The coffee beans cultivated by lava in the Conna area of Hawaii have a slightly wine aroma and a unique flavor.

Seventeen. Santos Coffee:

Mainly produced in Sao Paulo, Brazil. Sweet, sour and bitter are neutral, moderately sour, special and elegant.

Java Coffee:

Produced in Java, Indonesia, belonging to Arabica coffee. After baking, the bitter taste is extremely strong and the aroma is very light, without sour taste.

19. Guatemala Coffee:

With excellent sour and sweet taste, it is the best material for mixed coffee and is suitable for deep roasting.

Mount Kilimanjaro:

Sour, sweet, pure and fragrant all belong to the top grade, medium roasting will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for blending coffee.

21, iced latte:

Use the mixture of fructose and milk to increase the specific gravity of milk, so that it will not be mixed with lighter coffee, forming two distinct layers of black and white, forming a graceful visual effect like a cocktail, plus ice cubes, giving people an elegant and romantic warm feeling.

22. Oulei iced coffee:

-production method (for two)-

1. Add 16g coffee powder and 260cc water to Italian steam to get espresso.

You can also get espresso by brewing 40g coffee powder (non-Italian brewing utensils) with 120cc water.

two。 First add the appropriate sugar to the espresso, then prepare two glasses and fill them with ice.

3. Pour the pre-brewed espresso into the glass and stir well.

4. Slowly add fresh milk (fresh cream is also OK) according to your preference, and you can enjoy a cup of cool and mellow Orei iced coffee.

The material can be changed to 7-up