1. Non-alcoholic Mexican coffee is often served with milk. Put a cup of milk, a teaspoon of cinnamon and a teaspoon of vanilla powder in a pot and heat it up, keeping it at a medium temperature, not too high a heat, and not boiling the milk. Then add the cocoa powder, dissolve well and stir well. If you love chocolate, you can use chocolate syrup instead of cocoa powder and mix with milk. Let the milk cool for about 5 minutes, wait until the milk is slightly cold before pouring it into the prepared coffee, decorate the surface of the coffee with cold cream and a stick of cinnamon, and the Mexican coffee is ready. The aroma of chocolate and cinnamon mix together and give off the flavor of the desert. Sipping such a cup of coffee, you seem to walk through the desert land full of vicissitudes.
2, the most famous Mexican tequila and coffee together, to the bottom of the cup to pour a small glass of tequila, and then poured into the milk and coffee, preferably decorated with cream and cinnamon. Tequila is a strong drink with a strong aftertaste, so if you're brave enough, you might want to give this alternative coffee a try.
The selection of Mexican coffee is generally done manually. The main basis for selection is based on the fullness of the coffee particles, whether it is uniform, and then divided into grades. Generally speaking, the full and uniform particles of coffee is easier to keep. Only the beans with the fullest and most uniform grains can be roasted to produce the best and finest coffee in the country.
Workers pick the beans and spread them out in special houses that are ventilated on all sides, and after about a week, the beans are put into loosely wrapped bags so that the wind can blow through them. After about seven weeks, the coffee beans change color and flavor. Finally, the beans are hand-selected for superior quality and officially bagged for preservation.
The Aldumara coffee bean is the top coffee bean in Mexico, a large-grained coffee bean with a strong sweet, acidic, and nicely aromatic flavor.