Coffee:

Mocha

Produced in Ethiopia, this variety of beans is smaller and has a strong aroma, with a unique sour taste and citrus fragrance. The smell is more fragrant and charming, and the glycol has an intoxicating and rich aftertaste, a unique aroma and a soft sour and sweet taste. Italian espresso coffee is added with chocolate, foamed milk, syrup, and cocoa powder. The rich coffee and chocolate aroma is tangy, and the sweetness is balanced with the coffee. It is smooth but not greasy, and is suitable for everyone's taste.

Brazil

The best quality coffee is selected from Brazil, which is rich in coffee beans. The taste has a strong sour taste, which matches the sweet and bitter taste of coffee. It is extremely smooth in the mouth and has a strong taste. It has a light grassy aroma, slightly bitter taste, sweet and smooth taste, and the aftertaste can make people feel refreshed and happy.

Kenya

It comes from the higher quality Arabica species, and Arabica is also one of the types of Taiwanese coffee. The taste is more mellow, intense and thick, and has a It has a more obvious sour taste, which attracts many coffee fans who like this characteristic. It is also a favorite of Germans.

Shade drying

It is different from ordinary coffee in that after washing, it adopts the natural drying method and is dried in a natural state for 6 months, and then goes through some procedures. , which is different from ordinary coffee beans in that the shade-dried beans are medium-roasted and contain less caffeine.

Naga Xuefei

It is a top-grade mocha, and its name is directly translated from English.

Jamaica

It is a bean with a higher level in the Blue Mountains.

Blue Mountain

It is a coffee that is more popular with the general public. It is produced in Jamaica and the West Indies in Central America. It has the characteristics of mellow, bitter and slightly sweet, soft and smooth, and It has a slightly sour taste, which can make the taste senses more sensitive and taste its unique taste. It is the best coffee.

Mandheling

It is abundant in Sumatra, Indonesia. The local special geology and climate have cultivated unique characteristics. It has a very rich and mellow flavor, and has The more obvious bitterness and charcoal taste, the bitterness and sweetness are particularly good, and the flavor is unique.

Red wine: 1. Classification according to different sources of grape growth: l. Mountain wine (wild wine) Wine made from wild grapes. The product is named after mountain wine or wild wine. 2. Home wine: Wine made from artificially cultivated wine grapes. The product is directly named after the wine. Most domestic wine manufacturers mainly produce domestic wines.

2. Classification according to wine juice content: 1. Whole juice wine The content of grape juice in wine is 100%, without adding sugar, alcohol and other ingredients. For example, dry wine. 2. The content of grape juice in half-juice wine is up to 5%. The other half can be added with other auxiliary materials such as sugar, alcohol, water, etc., such as half-juice sweet wine

3. Classification by wine color: 1 For white wine, choose white grapes or wine grapes with light skins. The wine is made by separating the skin juice and fermenting the juice. The color of this type of wine should be approximately colorless, light yellow with green, light yellow, straw yellow, and golden yellow. The color is too dark and does not meet the wine color requirements. 2. Red wine: Choose wine grapes with red skin and white flesh or red flesh. The wine is made by mixed fermentation of skins and juice and then separated and aged. The color of this type of wine should be natural ruby ??red. Purple red, garnet red, and red that have lost their natural feeling do not meet the color requirements of red wine. 3. Pink wine: This wine is between red and white wine. Wine grapes with red skin and white flesh are selected, and the skins and juices are mixed and fermented for a short period of time. After reaching the color requirements, the skins and residues are separated, and the fermentation is continued until the grapes are aged to become rosé wine. The color of this type of wine should be pink, rose red, or light red.

4. Classification according to the sugar content in wine: 1. Dry wine The sugar content of the wine has almost been fermented, which means that the total sugar content per liter of wine is less than 4 grams. There is no sweetness when drinking, but the sour taste is obvious.

Such as dry white wine, dry red grape wine, dry rosé wine. 2. Semi-dry wine means that the total sugar content per liter of grape wine is between 4 and 12 grams. It has a slightly sweet feeling when drinking, such as semi-dry white wine, semi-dry red wine, and semi-dry rosé wine. 3. Semi-sweet wine means that the total sugar content per liter of wine is between -50 grams. It has a sweet and refreshing feeling when drinking. 4. Sweet wine refers to wine that contains more than 50 grams of total sugar per liter, and has an obvious sweet and drunken feeling when drinking. Wine is a kind of brewed wine made from grapes. It is speculated that it originated in Central Asia around BC. The combination of years of tradition and the latest technology of the 20th century has turned these ordinary grapes into a variety of fine wines, with different styles and pleasant aromas. A bunch of grapes is beautiful, still and pure... Once brewed, it becomes a living thing, but a more accurate statement should be "wine is a living work of art", because it is no longer just a masterpiece of nature , but like the works of art masters, they are the crystallization of human reason and sensibility. Here, we introduce the classification of wine, the purchase of wine, how to taste wine and world-famous wines. Grapes used for winemaking are roughly divided into two categories: white grapes (green skin) and black grapes (black skin, red skin, purple skin, etc.). The wine making process includes six steps: material selection, peeling and stemming, juice extraction, fermentation, culture, and bottling. The reason why oak barrels are used for winemaking instead of barrels made of other woods is because when the wine is cultured in the barrel, oxygen can slowly penetrate into the wine in the barrel for gentle and moderate oxidation, which can soften the tannins in the wine. The effect can also make the wine more stable during the brewing and maturation process. Wine is divided into three categories according to different brewing methods: still wine, sparkling wine and fortified wine. Still wine: Because static wine eliminates the carbon dioxide produced after fermentation, it is also called still wine. This type of wine is the mainstream product of wine, with an alcohol content of about 8-13. Depending on the grape varieties and brewing methods, it can be divided into white wine, red wine and rose wine. Red wine - the skin, pulp, seeds, etc. of grapes and juice have been fermented and cultured for more than one year. The taste is richer than that of white wine, contains more tannins and is astringent. Due to the higher degree of fermentation, it is usually not sweet but its alcoholic properties are more stable than that of white wine, and its shelf life can last for decades. Rose red wine - the so-called "rose red" describes its color. It is obtained by adding red wine to white wine. It can shorten the time of soaking the skins of red wine and brew it. The taste is between white wine and red wine. Sparkling wine: It is named after the carbon dioxide produced after two fermentations after bottling. The alcohol content is about 9-14. This type of wine is most famous for "Champagne" produced in the Champagne region of France. Fortified wine: The addition of other high-strength wines during or after fermentation results in a higher alcohol content than the first two categories, about 15-22. With a long cultivation period and a mixture of wines from different years and production areas, the wine has more stable properties and a longer shelf life. Spanish sherry; wine is the best of this category. The color of white wine is light, and the new wine is transparent without special botrytis. The white wine becomes amber when mature.