The most complete coffee knowledge, you may not have drunk it, but you must know it

Latte is a classic blend of Italian espresso and milk. Italians also like to drink latte for breakfast. In the kitchen of Italians in the morning, coffee and milk are usually cooked on the stove in the sunlight. Italians who drink latte like milk more than Italian espresso. Only espresso can give ordinary milk an unforgettable taste.

If you don't add hot milk, but directly garnish the Italian espresso with two tablespoons of milk foam, it becomes the Macchiato coffee called Espresso Macchiato by the Italians.

Café Au Lait Café Au Lait can be regarded as a European latte, which is different from American latte and F latte. The method of making Café Au Lait is also very simple, that is, pour a cup of Italian espresso and a large cup of hot milk into a large cup at the same time, and finally put two spoons of whipped cream on the surface of the liquid. The biggest difference between Café Au Lait and American latte and Italian latte is that it requires milk and espresso to be poured into the cup together. The first time milk and coffee meet, the collision creates a leisurely and free mood. The French are the most enthusiastic supporters of Café Au Lait. You will see round-bellied Café Au Lait cups on the French breakfast table, which are filled with the source of their good mood for the day. Interestingly, compared with all coffee cups, the cups used by the French to hold Café Au Lait may be the largest.

Latte is the most familiar Italian coffee item for Chinese people. It is a fancy coffee with equal or even more milk added to the thick and rich ESPRESSO. With the warm seasoning of milk, the originally bitter coffee becomes smooth, sweet and rich. Even people who are not used to drinking coffee can hardly resist the fragrance of latte. Like cappuccino, latte is suitable for drinking in the morning because it contains a lot of milk. Italians also like to use it to warm the stomach and have it with breakfast. Many people are confused about the relationship between latte and au lait. In fact, latte is Italian milk coffee, which uses machine steam to steam hot milk, while au lait is French coffee, which uses fire to heat milk, and the taste is warm and smooth.

Method: Use the following utensils and materials. A proper amount of dark roasted coffee beans. A proper amount of milk (the ratio of coffee to fresh milk is 1:1)

1. Soak the cup in hot water (warm the cup), let the temperature rise, then pour out the excess water and use it.

2. After grinding the dark roasted coffee beans, pour the coffee powder into the tamper, flatten the coffee powder with a pressing rod, and then buckle the tamper to the extraction port of the espresso machine to extract ESPRESSO (the ratio of coffee to fresh milk is 1:1).

3. Take an appropriate amount of milk and place it under the steam nozzle of the espresso machine to steam it into hot milk.

4. Pour the steamed milk into the cup.

5. Shake the cup up and down to make the milk foam rise

6. Finally, pour ESPRESSO slowly into the cup.

Cappuccino (Gappuccino/Cappuccino Coffee) In the early 20th century, Italian Archipuccio invented the steam pressure coffee machine and developed cappuccino coffee. Cappuccino is an Italian coffee mixed with equal amounts of Italian espresso and steam foam milk. The color of the coffee at this time is like a turban covered on the dark brown coat of the monks of the Cappuccino Church, hence the name of the coffee. The traditional cappuccino coffee is one-third espresso, one-third steam milk and one-third foam milk. The rich taste of espresso, coupled with smooth milk foam, has a sense of absorbing essence and retaining dew. The foamed milk sprinkled with cinnamon powder, mixed with the aroma of Italian coffee from bottom to top, is very attractive to the new generation of coffee lovers.

It has an irresistible unique charm. It smells very fragrant at first. When you take the first sip, you can feel the sweetness and softness of a lot of milk foam. The second sip can really taste the original bitterness and richness of the coffee beans. Finally, when the taste stays in your mouth, you will feel that it has a more mellow and meaningful taste... A kind of coffee can have many different unique flavors. Isn't it amazing? The first sip always makes people feel bitter with sourness. The large amount of foam is like the frivolous life of young people, and the bursting of foam and the little bit of bitterness are like the conflict between dreams and reality. Finally, after tasting the joys and sorrows of life, the mellow sweetness of life makes people intoxicated... It's like a teenager in puberty. After enjoying the childish and beautiful time, he has to face the impact of entering the adult world and really taste the original taste of life - in addition to sweetness, there is also a bitterness.

The Origin of Cappuccino The Viennese Kolschitsky (Fanz George Kolschitsky) is the founder of Cafe Latte, which is a combination of milk and coffee. Both drinks are derived from coffee and milk, but the origin of cappuccino is more learned and has always been the best material for studying the evolution of words in Europe and the United States. The history of the word Cappuccino: The monks of the Capuchin Church, which was founded five years later in 1525, all wore brown robes and pointed hats. When the Capuchin Church spread to Italy, the locals thought that the monks' clothing was very special, so they named them Cappuccino. The Italian word refers to the loose robes and small pointed hats worn by monks, which comes from the Italian word "turban", which is Cappuccio. However, the old Italians love to drink coffee and found that the color of espresso, milk and milk foam mixed is like the dark brown robes worn by monks, so they suddenly had an idea and named the drink with milk, coffee and pointed milk foam as Cappuccino.

The first time this word was used in English was in 1948, when a San Francisco report first introduced cappuccino. It was not until after 1990 that it became a well-known coffee drink. It can be said that the word cappuccino coffee originated from the Franciscan Church (Capuchin) and the Italian cappuccio (Cappucio). I believe that the original creator of cappuccino never dreamed that the monk's robe would eventually become the name of a coffee drink. Cappuccino is also related to the name of a monkey. There is a small monkey in Africa with a tuft of black cone-shaped hair on its head, which is very similar to the small pointed hat on the Franciscan Church robe. This small monkey was named Capuchin for this reason. This monkey name was first used by the British in 1785. Hundreds of years later, the word capuchin evolved into the name of a coffee drink and a monkey, which has always been an interesting story that word scholars enjoy talking about. Dry cappuccino and wet cappuccino Did you know that cappuccino can be drunk dry or wet?

The so-called dry cappuccino refers to a method of preparing more milk foam and less milk. The coffee tastes stronger than the milk flavor, which is suitable for people with strong taste. As for wet cappuccino, it refers to a method of preparing less milk foam and more milk. The milk flavor covers the strong coffee flavor, which is suitable for people with light taste. The flavor of wet cappuccino is similar to the popular latte.

Generally speaking, cappuccino tastes stronger than latte. If you prefer strong coffee, you may order cappuccino or dry cappuccino. If you are not used to the strong coffee taste, you may order latte or wet cappuccino. Cappuccino is made by adding a thick layer of foamed milk to Italian espresso. The quality of espresso will not be obvious under the milk and foam, but it is still an important factor in determining the taste of cappuccino.

Pour partially skimmed milk into a pot, then use a frother to froth and aerate the milk, and make the milk as even as whipped cream without burning it. The coffee cups for cappuccino should be warm, otherwise the milk foam will spread. You can put these cups on top of the coffee machine to keep them warm. Pour the milk and foam on top of the espresso, and a layer will naturally form, as if it is wrapping up the coffee below. Make sure to pour in about 50% of the brewed Italian coffee, and pour in the hot milk with froth to 80% of the cup. Finally, you can sprinkle a little diced cinnamon or chocolate powder according to your personal preference, and pour in the remaining milk, and then a delicious cappuccino is ready.

Blue Mountain Coffee (BLUEMOUNTAIN) is a type of coffee beans produced at an altitude of more than 2,500 feet in the Blue Mountains of Jamaica. It is a slightly sour, soft, sweet, and delicately flavored coffee. The taste and aroma of pure Blue Mountain coffee is relatively light, but it tastes very mellow and delicate. It has aristocratic taste and is the best coffee.

Mocha Coffee (MOCHA) Currently the best coffee is produced in Yemen, followed by Mocha from Ethiopia. Mocha coffee has a smooth medium to strong acidity, excellent sweetness, unique flavor, and contains the taste of chocolate. It has the temperament of a noble lady and is a very distinctive pure coffee.

Colombian Coffee (COLOMBIA) SUPREMO is the most distinctive Colombian coffee. It is soft and mellow, with a slight to medium acidity. Its quality and aroma are stable. It is a medium-strength coffee and a top-quality coffee for blending blended coffee.

Mandheling coffee is the most representative coffee produced in Sumatra, Indonesia. It has a fragrant, rich and bitter flavor, with a very strong taste, but it is smooth and not sour. It is the best quality coffee produced in Indonesia.

Charcoal-roasted coffee (CHARCALFIRE) is a heavily roasted coffee that tastes burnt and bitter without being sour. The coffee beans have oily properties and are very suitable for steam-pressurized coffee.

Brazilian Coffee (SANTOS) Brazil is the world's largest coffee producer. The coffee produced here has a mild aroma, is slightly sour and slightly bitter. It is a representative of neutral coffee and is an indispensable variety for blending mild coffee.

Kenyan coffee (KENYAAA) is a representative coffee grown in the African highlands. AA represents its grade, which is the highest grade. Its coffee beans are thick and round, with a strong flavor and good quality. They are usually lightly roasted. Drinking a cup of Kenyan coffee in the morning can help wake up your mind.

Hawaiian coffee (KONAFANCY) is a type of coffee grown in the volcanoes of western Hawaii. It is also the only coffee variety produced in the United States. It has a strong taste, strong aroma, strong acidity, and a unique flavor. The quality is quite stable and it is one of the must-buy local products for tourists visiting Hawaii.

Viennese coffee is the most famous coffee in Austria. It was invented by a coachman named Ein Schubner. Perhaps for this reason, people sometimes call Viennese coffee "one-horse carriage" today. It has charmed people all over the world with its thick whipped cream and sweet chocolate flavor. The colorful rice sprinkled on the snow-white whipped cream looks very beautiful; sipping the hot coffee through the sweet chocolate syrup and cold whipped cream is even more special! Viennese coffee is the best companion for a lazy weekend or a leisurely afternoon. Drinking a cup of Viennese coffee is to create a great opportunity for yourself to relax. However, because it contains too much sugar and fat, Viennese coffee is not suitable for dieters.

This kind of Viennese coffee has a unique way of drinking. The most important skill to taste Viennese coffee is not to stir the coffee, but to enjoy the three-stage happiness in the cup: first, the cold cream, soft and refreshing; then the fragrant coffee, smooth but slightly bitter; and finally the sweet syrup, the critical moment of dissolving, bringing people the surprise of discovering treasures. The preparation of Viennese coffee is a bit like American mocha coffee. First, sprinkle a thin layer of sugar or fine rock sugar on the bottom of the hot and humid coffee cup, then pour hot and strong black coffee into the cup, and finally decorate the surface of the coffee with two spoons of cold fresh cream, and a cup of classic Viennese coffee is ready.

Hazelnut coffee Hazelnut refers to hazelnut coffee.

French Vanilla is French vanilla. You don't need to type the Chinese together. Those who understand will understand it at a glance. Those who don't understand will find a place to copy the answer based on these. Both of them are lattes. They just have different syrups in them. The base is Espresso Ristretto 1 cup (15-20ml) + steam milk foam about 200ml

White coffee Malaysia is the only place that produces authentic white coffee. The coffee on the market now is all black coffee, which is made by adding caramel to coffee beans and roasting them over high temperature. This process makes the coffee taste bitter, sour, caramel and carbonized. In terms of health, it will hurt the stomach, get angry, and cause the precipitation of melanin.

White coffee is coffee beans roasted at low temperature without caramel, which removes the burnt and sour taste of high temperature frying and charcoal roasting, and retains the natural flavor and rich aroma of the original coffee. It is fragrant and smooth. It is not harmful to the stomach, does not cause internal heat, has low caffeine, and has a smooth taste and is sweet and fragrant.

Comprehensive hot coffee: Brazil 3.5, Mandheling 1, Java 2, Colombia 2, Mocha 1.5 (blended) with aroma, sweetness, bitterness and sourness.

Comprehensive hot coffee: Brazil 2, Mandheling 1, Java 3.5, Colombia 2, Mocha 1.5 (blended) with aroma, sweetness, bitterness and sourness.

Comprehensive iced coffee: Mandheling 2, Columbia 2, Java 2.5, Dutch No. 1 2, Mocha 1.5 (blended) fragrant, mellow, bitter

Carbon roasted coffee: unique roasting method, produced in Sumatra, Colombia 2, Brazil 2, Mandheling 1.5, Java 4.5. Bitter, mellow.

Italian coffee: Generally, Italian coffee is brewed at home using a moka pot invented in Italy, which also uses the principle of steam pressure to extract coffee (another disciple of Watt). The moka pot allows the pressurized steam to pass directly through the coffee powder, allowing the steam to instantly pass through the cell wall of the coffee powder (also a disciple of Hooke), extracting the inner essence of the coffee. Therefore, the brewed coffee has a rich aroma and strong bitterness, 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.

Completo Macchiato: Italian coffee is truly a "hundred flowers blooming", and two more flowers have blossomed: completo and macchiato. Just add a proper amount of fresh cream to Italian espresso to easily make a cup of completo. The tender white fresh cream gently floats on the deep coffee, just like a white lotus flower that has emerged from the mud without being stained, making it hard to bear to drink it all in one gulp. In Italian espresso, without adding fresh cream or milk, just add two tablespoons of dense and soft milk foam to make a cup of macchiato. Unlike completo, if you want to enjoy the delicious taste of macchiato, you have to drink it all in one gulp.

French milk coffee: The ratio of coffee to milk is 1:1. When brewing authentic French milk coffee, the milk pot and coffee pot are poured into the coffee cup from both sides at the same time. This brewing method has been used for hundreds of years. Today, it is still an indispensable drink on the French breakfast table. French baby, full of milk flavor!

Turkish coffee: The original brewing method is still used today, and the complicated process carries a bit of exotic mystery. From it, we can get a glimpse of the heyday of the Ottoman Empire.

Irish Coffee: The name carries a strong aroma of whiskey. The Irish regard whiskey as their life, so they also do something with their coffee! Irish coffee made with whiskey can bring out the sweet and sour taste of coffee. A hint of mature melancholy... Be careful, you can get drunk if you drink too much coffee!

Royal Coffee: This top-notch dish was invented by a conquest-worthy emperor, Napoleon, the emperor of the French Empire! He didn’t like the taste of milk, but the pride of France—brandy! (Another guy who mixes strong liquor in coffee!) The blue flame dances with the fragrance of brandy and the caramelized aroma of sugar cubes, and then closes with the strong aroma of coffee, bitter with a hint of sweetness... French pride, French romance.

Green Tea Coffee: The fragrance of green tea draws our attention back from a distant country. Japan is a nation that is good at absorbing and integrating. This time, they have found a balance between Western coffee and Eastern green tea, and also provided a new favorite for tea lovers. This is a pure Oriental coffee, with the elegant fragrance of green tea and the rich and heavy coffee.

Iced Latte: We have to mention latte again. (Is it too tempting, or too romantic?) Fructose is mixed with milk to increase the weight of milk, so that it will not mix with the lighter coffee, forming two distinct layers of black and white, forming a beautiful visual effect like a cocktail, and adding ice cubes gives people an elegant, romantic and warm feeling.

Magic Ice Cream Coffee: This creative and varied magical flavor is only for young people like you! Pour Italian espresso on the cold vanilla ice cream, and then use chocolate sauce to freely create patterns on the fresh cream and ice cream. The magical blend of ice coffee will leave only fragrance and freshness in your mouth.

Mocha Frosted Coffee: Chocolate lovers, do you have an appetite for "frosted" chocolate mocha coffee? Use a blender to crush ice cubes and ice cream to create a dense visual effect, then add mocha iced coffee, and you're done! It's smooth, refreshing and mellow, giving you a cool afternoon in the hot summer.