Ask God to introduce the types and characteristics of common commercial coffee.

Luwak coffee is a recently invented coffee, which is produced in Indonesia. Coffee beans are one of the food categories of civets, but they cannot be completely digested by the digestive system. Coffee beans are fermented in the intestines and stomach of civets, and then discharged through feces. The local people take coffee beans from the feces of civet cats and then process them, which is the so-called "cat excrement" coffee. This kind of coffee has a unique taste and a different taste. However, people who are used to this taste will not forget it. Due to the gradual deterioration of the wild environment, the number of civet cats is slowly decreasing, resulting in limited production of this coffee. People who can taste this coffee are very lucky. Jiabulong manor lanshan coffee

Blue Mountain Coffee is a well-known coffee, which is only produced in the Blue Mountain area of Jamaica in Central America. Only coffee planted in the Blue Mountain area above 1 0,800 meters can be authorized to use the logo of "Jamaica Blue Mountain Coffee", accounting for 15% of the total output of Jamaica Blue Mountain Coffee. Coffee planted between 457m- 1524m above sea level is called Jamaica Alpine Supreme Coffee Bean, and coffee planted between 274m-457m above sea level is called Jamaica Prime Coffee Bean. Blue mountain coffee has the characteristics of mellow, slightly sweet in bitterness, soft and smooth, slightly sour, which can make the taste more sensitive and taste its unique taste. It is the best in coffee. The annual output of real Blue Mountain Coffee is only 40,000 bags, and because Japan has been investing in Jamaican coffee industry, most of the current Blue Mountain Coffee is in the hands of Japanese people, and they have also obtained the preemptive right of Blue Mountain Coffee. 90% of Blue Mountain Coffee is bought by Japanese every year. Now, because the rest of the world can only get 10% of Blue Mountain, Blue Mountain coffee is always in short supply regardless of the price. Coffee shops and hotels in China sell so-called "Blue Mountain Coffee", which costs tens of dollars a cup. More than 99% of the so-called "blue mountain coffee" is not real Jamaican blue mountain coffee, but blue mountain coffee blended with foreign coffee beans. The world-famous Jamaica Coffee Bureau (CIB) only concentrates on processing blue mountain coffee beans for four legal coffee estates, namely Wallenford, Jablon, Yinshan and Moyhall, and the names of the estates processed by them are marked on the outer packaging of all Jamaican blue mountain coffee. Some people in Mocha 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, wild fruit, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spice, log and even chocolate. . . Mocha coffee has a special taste and various levels, just like a woman's mood. When you taste it slowly, the feeling you can feel will not be repeated from beginning to end, but will change constantly. The more you taste, the more you drink a glass of red wine. Someone once described it as follows: If Mexican coffee can be compared to dry white wine, then Yemeni mocha is Bordeaux wine. Real mocha coffee is produced in Yemen, southwest of Arabian Peninsula, and grows on the steep mountainside at an altitude of 900 ~ 2400 meters. It is also the oldest coffee in the world. This variety of beans is small and fragrant, with unique sour taste and citrus fragrance, which is more mellow and charming. The sweetness has an intoxicating aftertaste, unique aroma, sweet and sour softness. Cuba Crystal Mountain Coffee Cupid Coffee

In Cuba, coffee cultivation is managed by the state. The best coffee growing area in Cuba is located in the Central Mountains. Because this area not only grows coffee, but also produces precious minerals such as seasonal and crystal, it is also called Crystal Mountain. At present, Crystal Mountain Coffee is synonymous with top Cuban coffee. Crystal Mountain and Jamaica Blue Mountain are geographically adjacent, with similar climatic conditions, comparable to Jamaica Blue Mountain Coffee. Similarly, the annual output of imported coffee in Crystal Mountain in Cuba is not high, so there is no market in many cases. The most representative is "Cupid 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 washed with water to ensure the quality of coffee. Cubeta is like an elegant princess, with noble, gentle 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 mandolin is abundant in Sumatra Island, Indonesia. The special local geology and climate have created unique characteristics, which have a very rich and mellow flavor, obvious bitterness and charcoal flavor, especially bitterness and sweetness, and have unique charm. Indonesia is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawesi, and Robusta beans account for 90% of the total output. Sumatran mandelic acid is a rare arabica bean. These trees are planted on the hillside between 750 ~ 1500m. The mysterious and unique Sumatra Island endows Mantianning coffee with rich aroma, rich taste, rich taste, and slightly chocolate and syrup. Kona, Hawaii Kona coffee beans produced in Hawaii are the most beautiful coffee beans in the world. Extremely full, bright luster, uniform and tidy bean shape, sweet and sour taste, moist and smooth 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 every bean can be said to be a spoiled "good family", with logo, fullness and delicate skin like a baby. Kona coffee has a fresh and crisp taste, moderate alcohol, slight acidity, rich aroma and a long aftertaste after tasting. The most rare thing is that Kona coffee has a mixed aroma of wine, fruit and spices, which is as charming as the colorful colors on this volcanic island. Brazil Coffee Brazil is the largest coffee producing area in the world, accounting for nearly 30% of the world's total output. The taste of Brazilian coffee is sour, which combines the sweetness and bitterness of coffee. The entrance is very smooth, with a faint grass aroma. The aroma is slightly bitter and sweet, and the aftertaste can make people feel very comfortable. For Brazilian coffee, there are no outstanding advantages, but there are no obvious disadvantages. This taste is mild and smooth, with low acidity, moderate alcohol content and light sweetness. If 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 under its own name in the world. As far as quality is concerned, no other coffee is so highly praised by coffee drinkers. It also has a nice name, called "Jade Coffee". Colombia is located in the northwest of South America and is now the second largest coffee producer in the world. It is a very representative and excellent variety of Arabica coffee. This is a traditional deep-roasted coffee with a strong and unforgettable taste. The Hollywood movie Out of Africa, which caused a sensation in Kenya, made Kenyan coffee famous all over the world. Kenyan coffee is generally planted in 1500 ~ 2 100 meters and harvested twice a year. Coffee buyers in Kenya are all world-class high-quality coffee buyers, and no country can continue to 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 rich taste. When you take a sip, you will feel it impact your whole tongue at the same time. It tastes fresh and not overbearing. It's definitely a complete but taste-neutral experience. Ethiopian Harar Ethiopian coffee is mostly produced in the plateau above 2000 meters above sea level. The main producing areas are Djimma, Gambi, Irgash, Sidamo and Harar. Among them, the Montenegro region of Harald 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 from the Daroles Plain at an altitude of 900 meters to the Tzschaechel area at an altitude of 2,700 meters. Tzschaechel is a highland mountain range in eastern Ethiopia. These mountains provide these perennial coffee beans with unique characteristics: full and long fruit flavor, moderate acidity, dry aroma (aroma of coffee without brewing) slightly sour wine, moderate alcohol content, strong pure texture, wonderful dark chocolate flavor in the aftertaste, typical mocha refreshing flavor, and strong Arabic flavor. Guatemala coffee manor at the foot of volcano

Guatemala Antigua is produced in Guatemala, a South American country. This kind of bean belongs to bourbon coffee bean and is one of the varieties with strong sour taste. The taste is mellow and slightly wild, which is most suitable for blending with 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 1773 earthquake, Antigua was completely destroyed and moved to Guatemala City. Today, antigua island is a famous coffee producing area, and its rich volcanic soil, low humidity, strong sunshine and cool evening breeze are Antigua's characteristics. Every 30 years or so, the area around antigua island will be attacked by a volcanic eruption, which provides more nitrogen for the already rich land. Plenty of rainfall and sunshine make this place more suitable for growing coffee. At present, some of Guatemala's best coffee is exported to Japan, and the price of a cup of coffee is 3-4 dollars. Yauco Selecto, Puerto Rico Yau Coselecto is a charming coffee with full flavor, no bitterness, rich nutrition and rich fruit aroma. As early as 65438+1960s, the coffee produced in Yao Ke 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. Yao Ke's selected coffee is grown on three farms in the southwest of this island country. The soil is high-quality clay, using old coffee trees. Although the yield is lower than other varieties, it is generally of high quality, rich aroma and long aftertaste. This kind of coffee is expensive and its fragrance is comparable to that of any other coffee variety in the world. It is recognized as the third coffee in the world by international coffee appraisers. A saltwater lake in the center of the Galapagos Islands, rich in mineral salts.

Ecuador Galapagos Ecuador is the highest Arabic coffee plantation in the world. Since the coffee tree was first introduced to Ecuador in 1875, its coffee quality 100 has remained unchanged, 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 Gigant, both of which are very big and heavy. In particular, the unique geographical conditions of the Galapagos Islands endow coffee beans with excellent genes superior to coffee beans from other places, and their high quality stems from the fact that no chemicals are added when planting. Galapagos coffee is more precious because the land suitable for coffee tree growth in Ecuador is gradually decreasing.

Edit this fancy coffee

Espresso

To make a cup, it usually takes 7 grams of coffee powder. After pumping the steam coffee machine at 9 atmospheres and 90 degrees Celsius, 28 ml to 30 ml of espresso can be quickly extracted in a short time of 20 seconds. The most important thing for a successful cup of espresso is to see if there is a thick layer of brown-red shiny foam "cream" floating on the surface. The biggest feature of espresso is the connection between fragrance and taste. The general orthodox drinking method is to add sugar, stir it a little and drink it immediately. While enjoying the fragrant taste, the intake of caffeine is greatly reduced. Latte The proportion of an authentic Italian latte is: 70% milk, 20% milk foam, 10% coffee. Latte with more milk and less coffee 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 regulation on how much milk to add, and it can be freely allocated according to personal taste. If you add some frothed cold milk to 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. Ice Latte

This is a kind of coffee that uses the principle of specific gravity to change the level to increase the visual effect. Using this principle, coffee can be changed infinitely, and can be changed at will according to personal creativity, preferences and mood. Brewing steps of iced latte: Step 1: Fill the cup with five 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, so that the syrup can be blended into the fresh milk to increase the proportion 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 foam to form a three-level iced latte. Cappuccino (cappuccino)

Unlike lattes, cappuccino has more milk and less coffee. On the basis of espresso, a thick layer of foamed milk was added 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 prolong the residence time of the milk foam. Irish coffee Irish coffee is a kind of coffee that is both like wine and coffee. The raw materials are Irish whiskey and coffee beans, special coffee cups, special cooking methods, earnest and persistent, ancient and simple. Its Irish coffee cup is a kind of heat-resistant cup, which is convenient for baking. The method of baking cups can remove alcohol from spirits, so that the aroma of wine and coffee can be more directly combined. If you can't drink well, a cup of Irish coffee is enough for you; Even if you have a good capacity for alcohol, a cup of Irish coffee can make you feel high, because alcohol won't make you drunk. Macchiato (Macchiato) Italian espresso does not add whipped cream or milk, only two spoonfuls of soft milk bubbles are added to the coffee, so it is a cup of Macchiato. Ma kiya flower must be swallowed in one gulp to taste its delicacy. Kangbaolan is an Italian-style Viennese coffee. Cream can be mixed in coffee or used as a snack for guests to eat and drink. Later, after making coffee under pressure, it was renamed as "mixing cream with espresso". In the United States, sometimes whipped cream is not served separately, but floats on coffee. At present, Kangbaolan sold in the market is a cup of hot espresso with a ball of ice cream. Between ice and heat, bitter and sweet, the taste is amazing. Vienna coffee "Viennese" is the most famous coffee in Austria and was invented by a coachman named Ain Schubner. Perhaps for this reason, today, people occasionally refer to Viennese coffee as a "single-headed carriage". Charm people all over the world with the sweet taste of thick cream and chocolate. Colorful rice is sprinkled on the snow-white whipped cream, which looks very beautiful; Sipping hot coffee through sweet chocolate syrup and cold whipped cream is more unique! This Viennese coffee has a unique way of drinking. No need to stir, start with cold cream, feel comfortable, then drink hot coffee, and finally feel the sweetness of sugar, which has three different flavors. Vienna coffee is made a bit like American mocha coffee. Sprinkle a thin layer of sugar or fine crystal sugar on the bottom of the hot and humid coffee cup, then pour the hot and thick black coffee into the cup, and finally decorate the coffee surface with two spoonfuls of cold whipped cream, and a cup of classic Viennese coffee will be ready. Ipoh, commonly known as "Barlow", is a city in northern Malaysia and the origin of white coffee. Ipoh's MALCO white caffeine is famous for its unique flavor and taste. Carefully prepared with roasted high-grade coffee beans and carefully blended with high-quality creamer, the entrance is smooth. MALCO white coffee Kyle Ipoh original white coffee is the real origin of Ipoh, which is very famous in Malaysia and also sells well in the United States and Europe. This instant white coffee is improved from the traditional secret recipe into a three-in-one 1 package, which is convenient for modern people to drink. The original white coffee is unique, with unique aroma, delicious taste, smooth entrance and unforgettable fragrance. White coffee is a traditional specialty of Ipoh Malaysia, which has a history of nearly 100 years. Old Ipoh White Coffee is mainly made of high-quality Liberica coffee beans from Malaysia, supplemented by imported high-quality Arabica and Robusta coffee beans, super skim milk essence, natural sucrose and other raw materials. After moderate and mild low-temperature roasting and special processing, a large amount of caffeine was removed, which avoided the bitter and sour taste caused by high-temperature charcoal roasting and reduced the bitter and sour taste and caffeine content of coffee to the maximum extent. At the same time, the original color, fragrance and various nutrients beneficial to human body are retained, and no additives are added to improve the taste. After dissolution, it is milky yellow, mellow and delicious, hence the name white coffee. Among many brands of white coffee, "Old Ipoh" brand white coffee is an outstanding representative, which is deeply loved by consumers because of its rich and mellow taste! Old Ipoh White Coffee is a well-known white coffee brand of "Old Ipoh Malaysia International Limited". Because of its mellow taste, it is deeply loved by consumers and sells well in Southeast Asia, Europe and America. The key to the success of Old Ipoh White Coffee lies in the tradition and specialty of Old Ipoh International in the coffee field. They adopt the traditional white coffee making process with a history of nearly a hundred years, and strictly follow the ancient method in planting, selecting, drying, baking, crushing and matching accessories of coffee beans, and do not take shortcuts to complete each making process in a down-to-earth manner. High-quality coffee beans are the source of delicious coffee and are very important to the quality of coffee. "Old Ipoh International" has its own coffee garden, carefully cultivates first-class Liberica coffee beans, controls product quality from the source, and strives to be one step ahead of the starting point. For the subsequent production steps of coffee beans, such as drying, roasting, crushing, selection of auxiliary materials, proportion, etc., "Old Ipoh International" always adheres to the traditional technological requirements, strictly controls each production process, and selects various auxiliary materials harshly. It is this intention and persistence that ensures the best quality and taste of "Old Ipoh" white coffee. In addition, as an enterprise that regards reputation as its life and has a sense of social responsibility, Laoyibao International knows the importance of food safety. Laoyibao white coffee has passed the most stringent hygiene inspection (tested by ALS Testing and Analysis Center in Singapore), and the hygiene indicators are far superior to the legal standards, so consumers can buy it with confidence. Blended coffee mixes the same amount of coffee and milk together to become Viennese-style milk coffee. How to make it: first add a little fried coffee to the cup, pour the same amount of milk into the milk pot, boil it on low heat, add cream before foaming, and then pour it into the coffee after the foam disappears. Naples coffee Naples coffee is very bitter and hot morning coffee. Young people in America prefer to call it Dawn coffee. How to make it: Pour the fried coffee into a mug, then put a slice of lemon on the surface and drink it away from light. Hot Moga Gaba Coffee Russian coffee, also called Hot Moga Gaba, has a strong coffee flavor. Making method: Heat the fried coffee, melted chocolate, cola, egg yolk and a little milk on the fire, stir well, add 1 tsp sugar, stir well, pour into a cup, add 1 tsp cream to float on it, and cut off some chocolate powder for decoration. Indian coffee Indian coffee is a pair of coffee cups with handles, or one by one according to your favorite brand name. When collecting alone, you must first determine the theme, and then buy it according to the color pattern, which can also become a collection exhibit. A little salt will make milk pure sweet. If you drink this coffee from the handle on the coffee cup, your whole body will warm up. Production method: put the milk in a pot and heat it. Before the milk boils, pour in the fried coffee and 10g brown sugar, add a little salt and stir well. Turkish Coffee After drinking coffee, Turks always look at the traces of coffee powder left at the bottom of the coffee cup and know the luck of the day from the appearance. Turkish coffee is neither distilled nor brewed. Instead, very fine Turkish coffee powder is added with cold water, and slowly boiled with a small spoon until it boils, and cups of bitter and thick foamed coffee are cooked. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and plates used are very small, about half the capacity of ordinary coffee cups. Production method: pour finely ground spices such as fried coffee and cinnamon into a milk basin, stir well, then pour into a pot, add water and boil for 3 times, and remove from the fire. After the powder precipitates, pour the clear liquid into the cup, and then slowly add orange juice and honey. Frozen cream coffee Frozen cream coffee, no ice, it's iced. This paper introduces the drinking method of Americans using coffee to make ice. How to make it: Add ice cubes made of coffee into the glass, pour boiled milk with sugar, and slowly pour frozen coffee from the top. At this time, milk and coffee are divided into two layers. Soak the milk in the top layer and sprinkle some cinnamon powder as a decoration. Russian coffee, also called hot Mogagaba, has a strong coffee flavor. Making method: Heat the fried coffee, melted chocolate, cola, egg yolk and a little milk on the fire, stir well, add 1 tsp sugar, stir well, pour into a cup, add 1 tsp cream to float on it, and cut off some chocolate powder for decoration.