Kopi Luwak is a recently invented coffee, which is produced in Indonesia. Coffee beans are one of the food ranges of civet cats, but they can't be completely digested by the digestive system. Coffee beans are fermented in the intestines and stomach of civet cats, and then discharged through feces. Local people take coffee beans out of civet cats' feces and then process them, which is the so-called "cat excrement" coffee. This coffee has a unique taste and taste. However, people who are used to this taste will never forget it. Due to the gradual deterioration of the wild environment, the number of civet cats is slowly decreasing, which leads to the limited production of this coffee. People who can taste this coffee are very lucky. JABLUM Manor Blue Mountain Coffee

Blue Mountain Coffee is a well-known coffee, which is only produced in the blue mountain area of Jamaica in Central America, and only coffee planted in the blue mountain area over 1,8 meters can be authorized to use the logo of "Blue Mountain Coffee in Jamaica", accounting for 15% of the total blue mountain coffee production in Jamaica. The coffee planted between 457 and 1524 meters above sea level is called Jamaica High Mountain Supreme Coffee Beans, and the coffee planted between 274 and 457 meters above sea level is called Jamaica Prime Coffee Beans. Blue mountain coffee has the characteristics of mellow, slightly sweet in bitterness, soft and smooth, and slightly sour, which can make the taste sense more sensitive and taste its unique taste, and is the best for coffee. The annual output of real Blue Mountain Coffee is only 4, bags, and because Japan has always invested in Jamaican coffee industry, most of the current Blue Mountain Coffee is in Japanese hands, and they have also obtained the preemptive right of Blue Mountain Coffee. 9% of Blue Mountain Coffee is purchased by Japanese every year. Now, because the rest of the world can only get 1% of Blue Mountain, regardless of the price, Blue Mountain coffee is always in short supply. Coffee shops and hotels in China sell so-called "Blue Mountain Coffee" with a cup of several tens of dollars. More than 99% of the so-called "Blue Mountain Coffee" is not real Jamaican blue mountain coffee, but blue mountain coffee blended with coffee beans from other places. The world-famous Jamaica Coffee Bureau (CIB) only gives four legal coffee estates, wallenford, jablum, Silver Hill and Moy Hall, to concentrate on the processing of blue mountain coffee beans, and the names of the estates processed by them are marked on the outer packaging of all Jamaican blue mountain coffee. Some people in Mokha say: In coffee, the blue mountain can be the king, and Mocha can be the last. Mocha coffee has the most unique, rich and fascinating complex flavor in the world: red wine flavor, wild flavor, dried fruit flavor, blueberry, grape, cinnamon, tobacco, sweet spice, log flavor and even chocolate flavor. . . Mocha coffee has a special taste and a variety of levels, which is like a woman's mood. When you taste it slowly, the feeling you can experience will not be repeated from beginning to end, and it will change constantly. The more you taste, the more you drink a glass of red wine. Someone once described it this way: If Mexican coffee can be compared to dry white wine, then Yemeni mocha is Bordeaux wine. The real mocha coffee is produced in Yemen, southwest of Arabian Peninsula, and grows on the steep mountain side at an altitude of 9 ~ 2,4 meters. It is also the oldest coffee in the world. This variety of beans is small and fragrant, with a unique sour taste and citrus fragrance, which is more fragrant and charming, and the glycol has an intoxicating rich aftertaste, unique aroma and soft sour and sweet taste. Cubita coffee in Cuba

In Cuba, the cultivation of coffee is managed by the state. The best coffee growing area in Cuba is located in the central mountain range. Because this area not only grows coffee, but also produces precious minerals such as Shi Ying and crystal, it is also called Crystal Mountain. At present, Crystal Mountain Coffee is synonymous with top Cuban coffee. Crystal Mountain and Jamaica's Blue Mountain are geographically adjacent, and the climatic conditions are similar, which is comparable to Jamaica's Blue Mountain Coffee. Similarly, the annual output of imported coffee from Crystal Mountain in Cuba is not high, so there are many times when there is no market. The most representative one is "Cubita Coffee", and the Chinese name "Hujue Coffee" adheres to the principle of perfect coffee. Only single coffee and coffee beans are picked by hand, and the coffee beans are treated by water washing to ensure the quality of coffee. Cubirta is like an elegant princess, with noble, tender and elegant characteristics. Excellent balance, a good combination of bitterness and sourness, and a delicate, smooth, refreshing and elegant feeling when tasting. Known as the unique Caribbean flavor coffee, the Cuban Embassy designated coffee. Sumatran Mandheling is rich in Sumatra, Indonesia. The local special geology and climate have cultivated unique characteristics, and it has quite rich and thick mellow flavor, with obvious bitterness and charcoal smell, especially bitter and sweet taste and unique charm. Indonesia is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawesi, and Robusta beans account for 9% of the total output. Sumatra Mandenin is a rare Arabica bean. These trees are planted on the hillside between 75 and 1,5 meters. The mysterious and unique Sumatra endows Mandenin coffee with rich aroma, rich taste, strong taste, slightly chocolate and syrup flavor. Hawaii Kona The Kona coffee bean produced in Hawaii is the most beautiful coffee bean in the world. It is extremely full, bright in luster, even and neat in bean shape, with strong sour and sweet taste, moist and smooth in taste. Because it grows on a volcano, Hawaii's unique volcanic climate has created the unique aroma of Kona coffee, and at the same time, it has high-density artificial cultivation agronomy, so each bean can be said to be a spoiled "good family", with a logo, fullness and baby-like delicate skin. Kona coffee tastes fresh, crisp, medium alcohol, slightly sour, and has a strong aroma, with a long aftertaste after tasting. The most rare thing is that Kona coffee has a mixed aroma of wine, fruit and spice, which is as charming as the colorful colors in this volcanic archipelago. Brazilian Coffee Brazil is the largest coffee producing area in the world, with the total output accounting for nearly 3% of the world. The taste of Brazilian coffee has a low sour taste, combined with the sweet and bitter taste of coffee, the entrance is very smooth, and it has a faint grass aroma, which is slightly bitter in the fragrance, sweet and smooth, and the aftertaste can make people feel comfortable. For Brazilian coffee, there are no outstanding advantages, but there are no obvious shortcomings. This kind of taste is mild and smooth, with low acidity, moderate alcoholicity and light sweetness. If all these soft flavors are mixed together, it is the best test for taste buds to distinguish them one by one. Colombian coffee beans

Colombian Supermo San Agustin Colombian coffee is one of the few single-product coffees sold in the world under the name of its own country. In terms of quality, no other coffee has been so highly praised by coffee drinkers. It also has a nice name, called "Jade Coffee". Colombia, located in the northwest of South America, is now the second largest coffee producer in the world. It is a very representative and excellent variety of Arabica coffee. It is a traditional deep roasted coffee with a strong and memorable taste. The sensation of Kenya AA Hollywood movie "Out of Africa" made Kenyan coffee famous in the world. Kenyan coffee is generally planted at 15 ~ 21 meters and harvested twice a year. Coffee buyers in Kenya are all world-class high-quality coffee buyers, and no country can continuously grow, produce and sell coffee like Kenya. All coffee beans are first purchased by the Kenya Coffee Council, where they are identified and rated, and then sold at weekly auctions. The best coffee grade is bean berry coffee (PB), followed by AA++, AA+, AA, AB and so on. Kenya AA coffee has a wonderful and strong flavor. When you take a sip, you will feel that it impacts your whole tongue at the same time. The flavor is fresh and not overbearing. It is definitely a complete but not heavy taste experience. Ethiopia Harar Ethiopian coffee is mostly produced in the plateau above 2 meters above sea level. The major producing areas are Djimma, Gambi, Irgash, Sidamo and Harar. Among them, the Montenegro region of Harar is the only place in the world where there is wild coffee, and the wild coffee there is auctioned in London every year. Harald coffee grows in the area from 9 meters above sea level in Darolebu plain to 2,7 meters above sea level in Chercher, a highland mountain range in eastern Ethiopia. These mountains provide unique characteristics for these perennial coffee beans: the fruit is full and long, with moderate acidity, the dry aroma (the aroma of coffee without brewing) is slightly sour with wine, the alcohol degree is appropriate, and it has a strong pure texture, with a wonderful dark chocolate aftertaste, a typical mocha refreshing flavor and a strong Arabic flavor. Guatemala coffee manor at the foot of volcano

Guatemalan Antigua is produced in Guatemala, a South American country. This bean belongs to bourbon coffee bean, which is one of the varieties with strong sour taste, mellow and slightly wild taste, and is most suitable for blending into mixed coffee. Antigua is the oldest and most beautiful city in America. As early as 1543, Antigua was the colonial capital of Central America. After the earthquake in 1773, Antigua was completely destroyed, so the capital was moved to Guatemala City. Today, Antigua island is a famous coffee producing area, and its rich volcanic soil, low humidity, strong sunlight and cool evening breeze are the characteristics of Antigua. Every 3 years or so, the area around antigua island will be hit by a volcanic eruption, which provides more nitrogen to the already rich land, and sufficient rainfall and sunshine make this place more suitable for growing coffee. At present, some of Guatemala's best quality coffee is exported to Japan, where each cup of coffee costs 3-4 dollars. Puerto Rico Yauco Selecto Puerto Rico Yau Coselecto is a fascinating coffee with full flavor, no bitterness, rich nutrition and rich fruit flavor. As early as the 196s, the coffee produced in Yaoco, Puerto Rico, won the reputation of high-grade coffee and spread all over Europe. At that time, emperors and queens of all countries regarded it as the best coffee, and it was also widely drunk by the upper class in Europe. Yaoke's selected coffee is planted in three farms in the southwest of the island country. The soil is high-quality clay, and the old coffee tree species are used. Although the yield is lower than other varieties, it is generally high-quality, with strong aroma and long aftertaste. This kind of coffee has a high price, and its fragrance is comparable to any other coffee variety in the world. It is recognized as the third coffee in the world by international coffee appraisers. Lagoon rich in mineral salts in the center of Galapagos Islands

Ecuador Galapagos Ecuador is the highest Arabic coffee plantation in the world. Since the coffee tree was first introduced to Ecuador in 1875, the quality of its coffee has remained unchanged for 1 years, especially the coffee harvested at the beginning of June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into two varieties: Galapagos and Gigante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands endow coffee beans with excellent genes superior to coffee beans from other places, and its high quality stems from the absence of any chemical agents when planting. Because the land suitable for coffee tree growth in Ecuador is gradually decreasing, Galapagos coffee is more precious.

Edit this paragraph of fancy coffee

espresso espresso

To make a cup of coffee powder, it usually needs 7 grams, and after passing through a high-temperature pumped steam coffee machine at 9 atmospheres and 9 degrees Celsius, 28ml to 3ml of strong coffee can be rapidly extracted in a short time of 2 seconds. The most important thing for a successful cup of Espresso is to see whether there is a thick layer of brownish-red glossy foam "Cream" floating on the surface. The biggest feature of Espresso is the cohesion of fragrance and taste. Generally, the orthodox drinking method is to add sugar, stir it a little and drink it at once. While enjoying the fragrant taste, the intake of caffeine is greatly reduced. Latte The proportion of a cup of authentic Italian latte coffee is: 7% milk, 2% milk foam and 1% coffee. There is more milk and less coffee in latte, which is very different from Cappuccino. The method of latte is extremely simple, that is, pour the freshly made espresso into the milk that is close to boiling. In fact, there is no certain rule on how much milk to add, and it can be freely mixed according to personal taste. If you add some frothed cold milk to the hot milk, it becomes an American latte. Starbucks' American latte is made in this way, with milk heated to 65 ~ 75℃ at the bottom, espresso in the middle and a layer of cold milk foam no more than half a centimeter at the end. Iced latte

this is a coffee that makes use of the principle of specific gravity to change the level to increase the visual effect. Using this principle, coffee can be changed infinitely, and it can be changed arbitrarily according to personal creativity, preference and mood. Brewing steps of iced latte: Step 1: Fill a glass with five-point ice cubes, and then pour in syrup. Step 2: Pour the fresh milk into the cup until it is seven minutes full, and then stir it evenly to make the syrup melt into the fresh milk to increase the specific gravity of the fresh milk. Step 3: Let the coffee slowly pour into the cup along the back of the spoon. The pouring speed must not be too fast, so as not to destroy the layering. Step 4: Add three tablespoons of milk bubbles to form iced latte with three levels. Cappuccino cappuccino

Different from latte, cappuccino has more milk and less coffee. On the basis of Italian espresso, add a thick layer of frothy milk to make cappuccino. Traditional cappuccino is one-third espresso, one-third steamed milk and one-third foamed milk. Some cinnamon powder or chocolate powder can be added to the milk foam to extend the stay time of the milk foam. Irish coffee Irish coffee is a kind of coffee that is both like wine and coffee. The raw material is Irish whiskey and coffee beans, special coffee cup, special cooking method, serious and persistent, ancient and simple. Its Irish coffee cup is a kind of convenient cup baking.