Italian Coffee

Italian coffee is usually brewed in an Italian mocha pot at home. Like siphon coffee pot, this coffee pot uses the principle of steam pressure to extract coffee. However, the mocha pot allows the steam under pressure to directly pass through the coffee powder, so that the steam instantly passes through the cell wall of the coffee powder, and the inner essence of coffee is quenched. In addition, because of the use of fried coffee beans for brewing, the brewed coffee has a strong aroma and bitter taste, and a thin layer of coffee oil emerges on the surface of the coffee, which is the source of the attractive aroma of espresso. Because it is highly concentrated coffee, it is usually tasted in a small coffee cup.

Coffee latte

Latte coffee is actually a variant of Italian coffee. First, pour the Italian coffee into the cup, about 1/4, then pour the hot milk with foam into 3/4 cups, and then pour the foam to the full. Coffee lattes usually use mugs because there is more fresh milk.

espresso

As long as you add a proper amount of whipped cream to espresso, you can easily finish a cup of Kangbao Blue. White whipped cream floats gently on the deep coffee, just like a Bai Lianhua that emerges from the mud but is not stained. It is unbearable to drink.

French milk coffee

In French milk coffee, the ratio of coffee to milk is 1: 1. Therefore, when making orthodox French milk coffee, it is necessary to hold the milk pot and coffee pot with both hands and inject the coffee cup from both sides at the same time, so it is necessary to have certain wrist strength. You can choose fried coffee and espresso here.

Turkish coffee

Turkish coffee is a kind of coffee brewed by the original method. In a copper pot named Ibrik, it is not advisable to add too much beet sugar when brewing coffee. Put about12g of fried medium or fine ground coffee powder into the Ebrik pot; Inject water again, and the water capacity of each ibloc is about 130cc. Ibloc cooks directly on medium and low heat. After the water boils, remove the fire source, wait until the temperature drops slightly, then put it on the fire, and repeat this for three times. When the coffee is clarified and the coffee grounds sink into the bottom of the pot, slowly pour the coffee into the cup.

Irish Coffee

Celts in Ireland and Scotland began to brew whisky from barley. Irish people know best that whisky has a unique and strong incense and a faint sweetness. Irish coffee made of whisky can set off the sour, sweet and delicious taste of coffee. Heat 1/2 ounces of whisky in a special Irish coffee oven. When heating, turn the cup to make it evenly heated. After the alcohol volatilizes, pour in the strong hot coffee and mix it with the whisky evenly. Add sugar, and finally add whipped cream. You can also sprinkle some chocolate powder or Liu Ding skin on the whipped cream as a decoration.

Mocha coffee

Mocha coffee, named after the earliest coffee export port, is made by adding chocolate to latte. Add 1/2 ounces of chocolate sauce to the mug. The weight can be increased or decreased according to personal preference. Then pour the espresso into the mug, and the amount of coffee is about 30cc. Stir the coffee and chocolate sauce evenly, so that the chocolate sauce is completely integrated into the coffee. Then pour in hot milk with foam until it is 8 minutes full, and then add 2 tablespoons of fine milk foam. In the form of a spiral, the whipped cream is added from the outside to the inside, so that the whipped cream is slightly higher than the cup mouth. Finally, chocolate sauce is used to compose a picture on whipped cream, which forms a sharp contrast between black and white.

Royal Coffee

The origin of royal coffee is said to be that Napoleon invented this kind of coffee by adding brandy to keep warm during his expedition to Russia because of the cold winter. After the coffee is cooked, put a spoon with a hook in the front on the cup, and then put a cube of sugar in the spoon. Pour the brandy into the spoon along the top of the cube, and let the cube soak the brandy fully. Light the fire above the sugar cube, let the brandy burn slowly, and let the sugar cube dissolve slowly with the flame. When the alcohol is completely volatilized, put the spoon into the cup and stir well.