The word "Espresso" comes from the Italian word "fast" because espresso is produced and delivered very quickly. Espresso drips slowly from the filter like warm honey, dark reddish brown, and the cream content reaches 10% to 30%. The brewing of espresso can be defined by four M's: Macinazione stands for the correct grinding method of mixed coffee; Miscela is a coffee mixture; Macchina is a machine for making espresso; Mano represents the skill of coffee machine. Only when every element of these four M's is accurately mastered can the brewed coffee be the best.
When drinking espresso, we only need to take a sip, and we will soon be moved by its rich taste and aroma, which is the difference between espresso and other coffees. Aroma and concentration are two measures to measure whether espresso tastes good or not. Cappuccino Cappuccino is another kind of espresso, which contains 50% steamed milk and 50% foamed milk. It can also be said that it contains 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk. However, it depends on the person who makes coffee. In many places, steamed milk will be used more than foam.
This kind of coffee looks like a headscarf worn by Italian monks, so it is named cappuccino (coffee with cream). With cinnamon sticks and lemon juice, it presents a complex flavor.
The so-called dry cappuccino refers to a conditioning method with more milk bubbles and less milk. Coffee tastes stronger than milk and is suitable for people with heavy tastes. When it comes to wet cappuccino, it refers to the practice of making more milk with less milk. The smell of milk outweighs the strong smell of coffee, which is suitable for people with light taste. Wet cappuccino tastes like a popular latte. Generally speaking, cappuccino tastes heavier than latte. If the taste is heavy, you can order cappuccino or dry cappuccino. If you are not used to the strong coffee flavor, you can order a latte or a wet cappuccino.
How to make it: preheat the fried coffee, pour it into a small coffee cup, add 2 tablespoons of sugar, add 1 tablespoon of cream to float on it, pour lemon juice or orange juice, and insert a cinnamon stick into the cup instead of a spoon. Mocha (Mocha)
Mocha is a port in Yemen. Yemen, located in the southwest of Asia and at the southern tip of Arabian Peninsula, is a major coffee producer.
At present, Yemen produces the best coffee, followed by Mocha in Ethiopia. Mocha coffee belt has mild to strong lubricity, excellent sweetness, unique flavor and chocolate flavor; With the temperament of a lady, it is a unique pure coffee.
Small mocha coffee has a strong new york flavor. How to make it: Add 20 ml of chocolate syrup and fried coffee into the cup, stir well, add 1 tablespoon of cream to float on it, peel off some chocolate powder for decoration, and finally add some cinnamon sticks.
Viclanna coffee in Switzerland, mocha with fresh milk and chocolate syrup, and fresh cream and chocolate mocha mint coffee Mocha mint coffee: "Pour warm coffee on the cold cream" and the cold cream floats to form cold and sweet cream. The coffee below is hot, so it can be kept at different temperatures without stirring, which is very interesting. This is chocolate mint coffee that Americans like. Mint flavor and coffee are mixed and brewed in proportion.
Production method: Add 20g chocolate, fried coffee, 1 tablespoon white mint, add 1 tablespoon cream to float on it, cut some chocolate powder, and finally decorate a mint leaf. The famous coffee in Blue Mountain is characterized by its origin. Climate and soil will eventually bring subtle changes to the taste of coffee. The tropical islands of Jamaica have excellent conditions for growing coffee. Most of the island is covered by mountains, including the Blue Mountain, which is the highest zone on the island. The blue mountain area is a fertile land, where the hot climate, abundant precipitation and high altitude are perfectly combined. At an altitude of nearly 7500 feet, coffee production is the highest in the world.
There are three grades of coffee in the Blue Mountain area of Jamaica: Blue Mountain Coffee, Jamaican Alpine Supreme Coffee Bean and Jamaican Prime Minister Coffee Bean. Among them, Blue Mountain Coffee and Alpine Coffee are divided into two grades. The quality from top to bottom is: Blue Mountain 1, Blue Mountain No.2, Gaoshan 1, Gaoshan No.2 and Jamaican Coffee. Coffee usually planted between 457 meters and 1524 meters above sea level is called blue mountain coffee. Coffee planted between 274 and 457 meters above sea level is often called Jamaican Prime Minister Coffee Bean, and the price of Blue Mountain Coffee is several times higher than that of Alpine Coffee. Coffee is not native to Jamaica. Coffee beans were brought to the island by the Governor in 1728. Blue mountain coffee tastes very pure and sweet. Its taste is mellow, smooth, strong and delicate; Pure blue mountain coffee has a light taste and rich fragrance, but it tastes very mellow and delicate; It has a noble taste and is the best in coffee. Due to the narrow geographical area, the production of blue mountain coffee is also very limited, and sometimes it is even difficult to buy. Latte This is an espresso with milk. In some coffee shops, there will be a little foam on the coffee. It has less foam than cappuccino.
Espresso is added with high concentration of hot milk and foamed fresh milk, which retains the faint aroma and sweetness of coffee. It exudes a rich and charming fresh milk fragrance, and the entrance is smooth, which is the favorite of many girls.
The ratio of coffee, milk and milk foam in latte is 1: 8: 1, so it can be said that it is a cup of coffee without burden, which can be drunk with the warmth of milk, like a cup of milk coffee, but it tastes like coffee when drinking milk.
If you add some frothed cold milk to hot milk, it becomes an American latte. Starbucks' American latte is made like this: the bottom is espresso, the middle is milk heated to 65 ~ 75℃, and finally there is a layer of cold milk foam not exceeding half a centimeter. Mendeling coffee (Mendeling)
A gentleman in coffee-Sumatra Mandinin: Mandinin is a high-quality coffee bean growing in the plateau and mountainous area at an altitude of 750 ~ 1500m, which symbolizes the indomitable spirit. It represents a kind of masculinity, tastes like a hearty, wanton Wang Yang and Jianghu, which fascinates men.
It is the most representative coffee in Sumatra; The smell is mellow, the acidity is moderate, and the sweetness is rich and intriguing. Suitable for deep baking, emitting a strong fragrance. This is the best coffee produced in Indonesia. Vienna coffee "Viennese" is the most famous coffee in Austria and was invented by a coachman named Ain Schubner. Perhaps for this reason, today, people occasionally refer to Viennese coffee as a "single-headed carriage". Charm people all over the world with the sweet taste of thick cream and chocolate. Colorful rice is sprinkled on the snow-white whipped cream, which looks very beautiful; Sipping hot coffee through sweet chocolate syrup and cold whipped cream is more unique!
This Viennese coffee has a unique way of drinking. No need to stir, start with cold cream, feel comfortable, then drink hot coffee, and finally feel the sweetness of sugar, which has three different flavors.
Vienna coffee is made a bit like American mocha coffee. Sprinkle a thin layer of sugar or fine crystal sugar on the bottom of the hot and humid coffee cup, then pour the hot and thick black coffee into the cup, and finally decorate the coffee surface with two spoonfuls of cold whipped cream, and a cup of classic Viennese coffee will be ready. Russian coffee Russian coffee, also known as hot Mogagaba, has a strong coffee flavor.
Method of making: Heat the fried coffee, melted chocolate, cocoa, egg yolk and a little milk on the fire, stir well, add 1 tsp sugar, stir well, pour into a cup, add 1 tsp cream to float on it, and cut off some chocolate powder for decoration. Turkish coffee (Turkish coffee)
There is a proverb in Turkey: "Have a cup of Turkish coffee and remember your 40-year friendship." In the streets and alleys of Turkey, shops with "coffee" signs can be seen everywhere, and some even draw a small coffee cup, which seems to be steaming on the rim.
After drinking coffee, Turks always look at the traces of coffee powder left at the bottom of the coffee cup to understand the luck of the day from the appearance.
Turkish coffee is neither distilled nor brewed. Instead, very fine Turkish coffee powder is added with cold water, and slowly boiled with a small spoon until it boils, and cups of bitter and thick foamed coffee are cooked. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and plates used are very small, about half the capacity of ordinary coffee cups.
Production method: pour finely ground spices such as fried coffee and cinnamon into a milk basin, stir well, then pour into a pot, add water and boil for 3 times, and remove from the fire. After the powder precipitates, pour the clear liquid into the cup, and then slowly add orange juice and honey. Colombian coffee is produced in Colombia. Coffee beans will release sweet fragrance after baking, which has good characteristics of sweetness in acid and bitterness in bitterness. Because the concentration is appropriate, it is often used in high-grade mixed coffee. Colombian coffee had a bitter experience. It is as simple as life, but bitter is a necessity of life. The last fragrance of the tongue root is a thorough memory of the past. Bitterness is pain, purity makes people calm, and the final fragrance becomes a spiritual victory.
Colombian coffee is one of the few single products sold under its own name in the world. As far as quality is concerned, no other coffee is so highly praised by coffee drinkers. It also has a nice name, called "Jade Coffee".
World coffee is divided into two series, one is "hard" coffee represented by Brazil, with strong flavor; The other is "soft" coffee represented by Colombia, which is light and fragrant. The difference lies in the altitude of the place of origin and the way of planting. Brazil widely grows coffee in hilly red soil, while Colombia intensively grows coffee in mountainous black soil.
Colombian coffee is often described as silky. Among all coffees, it has the best sense of balance, soft and smooth taste and can be drunk at any time. It has won incomparable praise from other coffees: it is known as "green gold". Brazil Coffee (Santos)
Brazil is the first coffee producer in the world, and its coffee tastes mild, slightly sour and slightly bitter, which is the representative of neutral coffee. Sour taste and bitter taste can be reconciled by baking. Moderate roasting has soft aroma, moderate taste and strong bitterness, which is an indispensable variety for blending mild coffee.
Selected from Brazil, which is rich in coffee beans, it has a strong sour taste. With the sweet and sour taste of coffee, the entrance is very smooth, and there is a hint of grass aroma. The fragrance is slightly bitter, sweet and smooth, and the aftertaste can make people feel comfortable.
Deep roasted espresso 60cc；; Sugar 20 g, add sugar and coffee to the cup. This is a typical Brazilian coffee. Put enough sugar in a small cup and drink it directly without stirring, so that you can enjoy the last sweetness of coffee when you finish it.