It doesn’t matter if you don’t know how to make latte art! Learn to make a variety of fancy coffees from a world-class coffee master!

Many people are afraid to make their own fancy coffee. In fact, fancy coffee is just coffee with seasonings and other drinks added. Latte art is just a technical job to enhance the beauty. Often, this not-so-practical skill is not needed for home parties. So, why not learn how to make fancy coffee with confidence from a coffee master!

In the World Cup Coffee Masters USBC finals in the United States, Laila Ghambari defeated all the competitors and won the championship! Her opponents included representatives from famous shops such as Intelligentsia and Counter Culture, who were not easy to deal with. Here are her 25 recommended world-class coffee recipes.

01

Irish Coffee

raw material:

150cc slightly dark roasted coffee 20cc Irish whiskey 10g white sugar 20cc whipping cream or fresh cream

method:

Scald the cup, wipe it clean, put sugar, Irish whiskey, pour coffee, and gently cover it with whipped cream (when using fresh cream, be careful not to stir it with a teaspoon). It is said that fishermen returning from fishing often drink this coffee to drive away the cold, warm their cold bodies, and then embark on their journey home. Later, it became famous all over the world because it was favored by coffee shops in San Francisco.

02

Irish Mist Coffee

raw material:

150cc slightly dark roasted coffee 20cc Irish liqueur 10g white sugar 20cc whipping cream

method:

After the cup is heated, add sugar and Irish liqueur, pour in coffee, and then gently float the whipped cream on top. Be careful not to stir. Irish liqueur is a coffee wine made from Irish whiskey, honey, and vanilla. The combination of coffee, cream, and liqueur is wonderful and amazing.

03

Einspanner Coffee (Austria)

raw material:

120cc dark roasted coffee, 20cc cream, sprinkle some soft sugar if needed

Method: Pour coffee into the cup and cover the whipped cream on top. The Viennese way of serving coffee is to use a tray with a coaster on it and the coffee cup on the coaster. At the same time, put a sugar water cup on the tray and a teaspoon on the cup. As the name suggests, "coach coffee" means "coach driver's coffee". It is said that in the past, the drivers often drank this coffee together, and it became widely popular. The Japanese "Viennese coffee" is generally served in a cup with a handle.

04

Ambrosia Coffee (USA)

raw material:

150cc slightly dark roasted coffee 10cc Italian liqueur 10cc brandy 20cc ginger powder (for burning) 1 piece of sugar cube should be used with a luxury spoon

method:

Pour coffee, Italian liqueur, brandy and ginger powder into the cup. Put a piece of sugar on the teaspoon and pour the hot brandy into the cup. Then light the fire. After the fire goes out, stir gently with the teaspoon. The Greek word for "eternal life" means "immortality". The taste of this coffee is more mellow than that of luxury coffee.

05

Huasteco Coffee (Mexico)

raw material:

Dark roasted coffee 75cc Foamed milk 75cc Pomegranate juice 10cc Green mint liquor 20cc

method:

Pour pomegranate juice and green mint liquor into the cup, add the stirred milk foam, and use a teaspoon to slowly pour coffee on the foam to form layers of milk and coffee. From the side of the cup, it looks like the colors of the Mexican flag, with four distinct layers of red, green, white and brown. In addition, Huastec also means the "Aztec" tribe.

06

Cafe Anisette (USA)

raw material:

100cc dark roasted coffee 20cc anise liqueur 20cc whipping cream

method:

Pour aniseed liqueur into the cup, add coffee, and cover with whipped cream. An American dinner party drink. Aniseed liqueur, also known as white vermouth, is a liqueur that helps digestion after a meal.

07

Cafe a la Jet Set (France)

raw material:

75cc dark roasted coffee 20cc Cointreau 20cc whipping cream 20cc orange peel

method:

Pour Cointreau into the cup, add coffee, cover with whipped cream, and add a few slices of orange peel. This is a coffee often consumed in villages in southern France. When vineyard workers finish their work and want to drink coffee or alcoholic beverages, they often choose this coffee in town cafes or bars.

08

Vienna Coffee (American)

raw material:

150cc slightly dark roasted coffee 20cc whipped cream 10g soft sugar

method:

Pour coffee into the cup, cover with whipped cream, and finally sprinkle with granulated sugar. In Vienna, Austria, there is actually no drink called "Vienna Coffee", but in some countries outside Austria, coffee with whipped cream is called "Vienna Coffee". This type of coffee was introduced to Japan via the United States. Its official English name is "Vienna Coffee"

09

Kaiser Melange (Austria)

raw material:

75cc dark roasted coffee 1 egg yolk 10g sugar 20cc milk

method:

Put all the ingredients into the pot, cook over low heat while stirring with a blender. When the temperature reaches about 70℃, remove from the heat and pour into a cup. It is said that it was once loved by Emperor Caesar of the Habsburg Dynasty. Northern Europeans often add rum or brandy to coffee. In order to make the coffee mellow and delicious, the brewing time of coffee should not be too long, because after boiling, the egg yolk will coagulate.

10

Arabic coffee Cafe Arabe (Arab countries)

raw material:

75cc slightly dark roasted coffee 10g sugar A pinch of cinnamon powder A pinch of cardamom powder

method:

Put sugar, cinnamon powder, and cardamom powder in the cup and pour in the coffee. This is a modern coffee made by dripping. The original method should be to put coffee powder, cinnamon pieces, cardamom seeds in a special copper or brass pot, and then pour hot water to boil.

11

Cafe Ole! (Mexico)

raw material:

75cc slightly dark roasted coffee 10cc coffee liqueur 10cc tequila 20cc whipping cream 1 teaspoon chocolate shavings 1 cinnamon stick

Method: Pour coffee liqueur and tequila into a cup, then add coffee. Cover with whipped cream and sprinkle with chocolate crumbs. Finally, insert a cinnamon stick. "Ole" is the shouting sound made during bullfighting. Although the pronunciation of "Ole coffee" in English is similar to the milk coffee introduced later, they are actually two completely different coffees.

12

Cafe au Lait (France)

raw material:

200cc dark roasted coffee 150cc hot milk

method:

Prepare two small pots, one for coffee and the other for milk. Add a cup and serve all three together. This is a typical French way of drinking, that is, coffee and milk are served in different small pots instead of being mixed in one container. In the original sense of "milk coffee", milk should be added to coffee. Although coffee is rarely served in pots nowadays and is more often served in cups, the traditional way of drinking is still followed in old-fashioned coffee houses. In fact, in the past, coffee had to be served in pots in upper-class families, so it can be said that this method is still used now.

13

Cafe Cacao (Eastern European countries)

raw material:

150cc dark roasted coffee 15cc cocoa liqueur 20cc whipping cream

method:

Pour coffee and cocoa liqueur into the cup, then cover the whipped cream on top. Cocoa liqueur is the most suitable liqueur for coffee, and coffee and cocoa are also the most common drinking method in Europe. This kind of coffee can be drunk hot or cold, so it is especially popular among Eastern Europeans such as Hungary and Poland.

14

Caffe Galliano (Italy, the United States)

raw material:

100cc dark roasted coffee 20cc Italian liqueur 20cc whipping cream 20cc

method:

Pour liqueur into the cup, add coffee, and cover with whipped cream. Liqueur is a representative sweet liqueur in Italy, which is very popular in Milan, northern Italy. The use of liqueur and coffee blending can be said to have started in the second half of the 19th century, and it was the Italian immigrants who promoted this method into a global beverage. In the early 20th century, liqueur coffee became a hot commodity in New York.

15

Cafe Carioca (Brazil)

raw material:

100cc dark roasted coffee 15g sugar 15cc rum 1/4 orange (cut) 20cc whipped cream a little orange powder

method:

Put sugar, rum, orange slices in the cup, and pour in coffee. Cover with whipped cream and sprinkle with orange powder (or scraped orange peel). The characteristic of Rio de Janeiro coffee is the blend of orange and cream flavors, which brings people a delicious enjoyment.

16

Cafe Kahlua (United States, Mexico)

raw material:

Dark roasted coffee 150 coffee liqueur (Mexican coffee liqueur) 20cc white sugar 10g whipping cream 20cc

method:

Put sugar in the cup, pour in coffee liquor, pour in coffee, and gently cover the whipped cream on top (do not stir in the coffee). In Mexico, cold coffee is usually poured in, while in Europe and the United States, hot coffee is poured in.

17

Kaffee Cardamom Scandinavina (Nordic countries)

raw material:

120cc slightly dark roasted coffee 15cc cognac or other brandy 10cc orange liqueur 5 cardamoms 2 sugar cubes

method:

First, heat the cup, cognac, and orange wine. Pour cognac and orange wine into the cup, add cardamom and sugar cubes, and light it (the room should be dark). After the alcohol is burned, pour in coffee. The characteristic is the mellow taste of cardamom. The standard method is to use a large pan to make enough for 4 or 5 people at the same time. This coffee is also called "Nordic Punch Coffee".

18

Apple brandy coffee Cafe Calvados (France)

raw material:

75cc dark roasted coffee with 20cc apple brandy

method:

Put coffee in the cup and apple brandy in the glass. Apple brandy is actually brandy made from apples. If Germans like to drink coffee and cherry brandy together, then the French (especially men) prefer to drink apple brandy and coffee alternately. In Remarque's famous work "Arc de Triomphe" co-starring Ingrid Bergman and Charles Poirier, there is a coffee drinking scene, and the two people drank apple brandy coffee in the scene. In bars in Paris, you can often see people drinking apple brandy coffee after a day's work.

19

Cafe Cannella (USA)

raw material:

200cc dark roasted coffee 1 cinnamon stick

method:

Pour coffee into the cup and insert a cinnamon stick. Pot coffee means pouring coffee into an empty can. Italian immigrants to the United States often drank coffee from empty cans, which was of course a sign of low living standards. Later, when Italian immigrants moved to the western United States, this way of drinking was brought to the western frontier, and thus, large cups with handles were born, which is different from the birth process of beer glasses in public bars. Americans still retain the way of drinking coffee with cups only, without saucers.

20

Kaffee Kirsch (Germany, Austria)

raw material:

75cc slightly dark roasted coffee 20cc cherry liqueur

method:

Pour coffee into a cup and cherry liqueur into a shot glass.

Kirsch means cherry in German. Its formal name should be Kirschwasser, that is, cherry brandy. Drinking coffee and cherry wine alternately, it has a unique flavor. Although the wine is called cherry brandy, it actually belongs to the category of liqueur.

twenty one

Cafe Grand Marnier (France, UK)

raw material:

100cc dark roasted coffee 20cc Grand Marnier orange brandy 20cc whipping cream

method:

Put Grand Marnier in a cup, pour in coffee, and then cover it with whipped cream. Grand Marnier is an orange-flavored liqueur, which is usually mixed with coffee in France and the UK. It is often drunk as an after-dinner drink during meals.

twenty two

Caffe Greco Romana (Greece, Italy)

raw material:

8g of dark roasted coffee powder 100cc of water A little orange peel A little lemon peel Add orange peel jam Use a special coffee pot

method:

Put a special coffee pot with coffee powder, water, orange peel and lemon peel on the fire to boil. When it just boils, immediately remove the coffee pot from the fire and let it sit for about 1 minute. Then, pour it into a cup and pour orange peel jam on it. This is Roman-style Greek coffee. Greeks or Turks usually drink coffee with fruit. Italy, located on the Mediterranean coast, also has the same custom.

twenty three

Cafe Creme (France)

raw material:

8g of dark roasted coffee powder 100cc of water A little orange peel A little lemon peel Add orange peel jam Use a special coffee pot

method:

Put a special coffee pot with coffee powder, water, orange peel and lemon peel on the fire to boil. When it just boils, immediately remove the coffee pot from the fire and let it sit for about 1 minute. Then, pour it into a cup and pour orange peel jam on it. This is Roman-style Greek coffee. Greeks or Turks usually drink coffee with fruit. Italy, located on the Mediterranean coast, also has the same custom.

twenty four

Cafe Gloria (France, United States)

raw material:

100cc slightly dark roasted coffee 20cc brandy 1 sugar cube A pinch of orange peel

method:

Warm the cup, then put sugar cubes and orange peel in it, pour in the scalded brandy, and light it. When it burns out a light blue flame, pour the coffee in. This is a way to simplify the drinking of luxurious coffee. It is suitable for drinking a small amount after a meal.

25

Cafe Cointreau (France)

raw material:

100cc dark roasted coffee 20cc Cointreau 20cc whipping cream

method:

Pour coffee and Cointreau into the cup, then cover the whipped cream on top. Cointreau is a French liqueur, a type of white orange wine. In Angers, western France, where this wine is brewed, it is customary to mix it with coffee. This type of coffee is mainly served in bars in the Montparnasse area of ​​Paris.