Well-known varieties

Civet coffee (Kopi Luwak) is a recently invented coffee produced in Indonesia. Coffee beans are one of the food ranges of civet cats, but coffee beans cannot be The digestive system is completely digested. The coffee beans are fermented in the civet cat's intestines and excreted through the feces. The locals take out the coffee beans from the civet feces and then process them. This is the so-called "cat poop" coffee. This coffee has a unique taste. , the taste is different, but people who are used to this taste will never forget it for life. Due to the gradual deterioration of the wild environment, the number of civet cats is also slowly decreasing, resulting in the production of this coffee is also quite limited. People who can taste this coffee It's quite a blessing. JABLUM Manor Blue Mountain Coffee

Blue Mountain Coffee is a well-known coffee that is only produced in the Blue Mountain area of ??Jamaica, Central America, and is only grown in Blue Mountains above 1,800 meters. Only coffee from the region can be authorized to use the "Jamaica Blue Mountain Coffee (Blue Mountain Coffee)" logo, which accounts for 15% of the total production of Jamaican Blue Mountain coffee. The coffee grown between 457 meters and 1524 meters above sea level is called high mountain coffee (Jamaica High Mountain Supreme Coffee Beans), and the coffee grown between 274 meters and 457 meters above sea level is called Jamaican coffee (Jamaica Prime Coffee Beans). Blue Mountain coffee has the characteristics of mellow, bitter and slightly sweet, smooth and smooth, and slightly sour, which can make the taste sense more sensitive and taste its unique taste. It is the best coffee. The annual output of real Blue Mountain coffee is only 40,000 bags, and because Japan has always invested in the Jamaican coffee industry, most of the Blue Mountain coffee is now controlled by the Japanese, and they have also obtained the right of first refusal to buy Blue Mountain coffee. Every year, 90% of Blue Mountain coffee is purchased by Japanese. Now since the rest of the world can only get 10 of Blue Mountain coffee, Blue Mountain coffee is always in short supply regardless of price. Cafes and hotels in China sell so-called "Blue Mountain Coffee" for tens of yuan a cup. The price above 99 is not real Jamaican Blue Mountain coffee, but Blue Mountain-flavored coffee blended with coffee beans from other origins. The world-famous Jamaica Coffee Board (CIB) only gives four statutory coffee estates, Wallenford, Jablum, Silver Hill, and Moy Hall, the ability to centrally process Blue Mountain coffee beans. The outer packaging of all Jamaican Blue Mountain coffee is marked with the name of its processing estate. . Mokha Some people say: Among coffee, Blue Mountain can be called the king, and Mocha can be called the queen. Mocha coffee has the most unique, richest, and most fascinating complex flavors in the world: red wine, wild flavor, dried fruit, blueberry, grape, cinnamon, tobacco, sweet spice, log flavor, and even chocolate flavor. . . Mocha coffee has a special taste and various layers, 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. It changes constantly. The more you taste it, the better it becomes, just like drinking 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 the Republic of Yemen in the southwest of the Arabian Peninsula. It grows on the steep mountain sides at an altitude of 900 to 2,400 meters. It is also the oldest coffee in the world. The beans of this variety are smaller and have a strong aroma. They have a unique sour taste and citrus fragrance, which are more fragrant and charming. They also have an intoxicating and rich aftertaste in the glycol, a unique aroma and a soft sour and sweet taste. Cuba Crystal Mountain Coffee (Cubita Coffee) Cubita Coffee

In Cuba, coffee cultivation is managed by the state. The best coffee-growing areas in Cuba are located in the central mountain range. Because in addition to growing coffee, this area also produces quartz, crystal and other precious minerals, so it is also called Crystal Mountain. Currently, Crystal Mountain Coffee is synonymous with top-quality Cuban coffee.

Crystal Mountain is geographically adjacent to the Blue Mountains of Jamaica and has similar climate conditions, comparable to Jamaican Blue Mountain coffee. Similarly, the annual output of imported coffee from Cuba's Crystal Mountain is not high, so it is often priceless and unavailable. The most representative one is "Cubita Coffee" or "Cubita" for short. The Chinese name "Hujue Coffee" adheres to the principle of perfect coffee and only makes single-origin coffee. The picking of coffee beans is done by hand and the coffee is washed. beans to ensure the quality of the coffee. Cubirta is like an elegant princess, possessing noble, tender and elegant characteristics. The balance is excellent, the bitterness and sourness work well together, and you will have a delicate, smooth, refreshing and elegant feeling when you taste it. Known as a unique Caribbean flavor coffee, it is designated coffee by the Cuban Embassy. Sumatran Mandheling 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 a relatively obvious bitterness and carbonated taste. The bitter and sweet taste are particularly good, and the flavor is unique. Indonesia is a large coffee-producing country. The main producing areas of coffee are Java, Sumatra and Sulawesi, and Robusta beans account for 90% of the total production. The Sumatran Mandheling is a rare Arabica bean species. These trees are planted on hillsides between 750 and 1,500 meters. The mysterious and unique Sumatra gives Mandheling coffee a rich aroma, rich taste, strong taste, and a slightly chocolatey and syrupy flavor. Hawaii Kona (Hawaii Kona) Kona coffee beans produced in Hawaii are the most beautiful coffee beans in the world. They are extremely full, bright and shiny, with an even bean shape, strong sourness and sweetness, and a moist and moist taste. . Because it grows on a volcano, Hawaii's unique volcanic climate creates the unique aroma of Kona coffee. At the same time, there is a high-density artificial cultivation of agriculture, so each bean can be said to be a pampered "lady", with logo, plumpness and babies. Such beautiful skin. Kona coffee tastes fresh and refreshing, with medium alcohol, a slight sourness, and a rich aroma with a long aftertaste. The most rare thing is that Kona coffee has a blend of wine aroma, fruit aroma and spice aroma, which is as charming as the colorful colors of this volcanic archipelago. Brazilian Coffee (Brazilian Coffee) Brazil is the world's largest coffee producing area, accounting for nearly 30% of the world's total output. The taste of Brazilian coffee has a low acidity, combined with the sweet and bitter taste of coffee, it is extremely smooth in the mouth, and has a light grassy aroma. The fragrance is slightly bitter, sweet and smooth, and the aftertaste can make people happy and refreshing. There are no particularly outstanding advantages for Brazilian coffee, but there are no obvious shortcomings. This kind of taste is mild and smooth, with low acidity, moderate alcohol, and a touch of sweetness. All these soft flavors are mixed together. If you want to Identifying them one by one is the best test for your taste buds. Colombian Coffee Beans

Colombian Supermo San Agustin Colombian coffee is one of the few single-origin coffees sold in the world under the name of its own country. In terms of quality, no other coffee has received such high marks from coffee drinkers. It also has a nice name, called "Emerald Coffee". Colombia, located in the northwest of South America, is now the second largest coffee producer in the world. Colombian Special Grade is a representative and excellent variety of Arabica coffee. It is a traditional dark roasted coffee with a strong flavor. And a taste worth remembering. Kenya AA The sensation of the Hollywood movie "Out of Africa" ??made Kenyan coffee famous all over the world. Kenyan coffee is generally planted at 1,500 to 2,100 meters and is harvested twice a year. Buyers of Kenyan coffee are world-class buyers of high-quality coffee, and no country can grow, produce and sell coffee as continuously as Kenya. All coffee beans are first purchased by the Kenya Coffee Board, where they are authenticated, graded and then sold at weekly auctions. The best coffee grade is bean-shaped berry coffee (PB), then AA, AA, AA, AB, etc., in order.

Kenyan AA coffee has a wonderful and strong flavor. Take a sip and you will feel it impact your entire tongue at the same time. The flavor is fresh but not overbearing. It is definitely a complete and not heavy taste experience. Ethiopia Harar Ethiopian coffee is mostly produced on plateaus above 2,000 meters above sea level. The major production areas include Djimma, Gambi, Yirgachefe, Sidamo, Harar, the Montenegro region of Harar, is the only place in the world with wild coffee, and the wild coffee there is auctioned in London every year. Harar coffee is grown in areas ranging from 900 meters above sea level in the plains of Darolebu to 2,700 meters above sea level in the Chercher mountain range in the eastern highlands of Ethiopia. These mountains provide unique characteristics for these coffee beans that grow all year round: the fruit is plump and elongated, moderately acidic, with a slight sour aroma of wine in the dry aroma (unbrewed coffee aroma), moderate alcohol content, and strong Pure texture, with a wonderful dark chocolate aftertaste, a typical refreshing flavor of mocha, and a rich Arabic flavor. Guatemalan Coffee Estate at the Foot of the Volcano

Guatemalan Antigua Produced in the South American country Guatemala, this bean is a Bourbon coffee bean and is one of the more sour varieties with a mellow and fragrant taste. Slightly wild, best suited for blending into coffee blends. Antigua is the oldest and most beautiful city in America. As early as 1543, Antigua was the colonial capital of Central America. After the great earthquake in 1773, Antigua was completely destroyed, so the capital was moved. to Guatemala City. Today's Antigua is a famous origin of coffee. Rich volcanic soil, low humidity, strong sunlight and cool evening breeze are the characteristics of the Antigua region. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and sufficient rainfall and sunshine make the place more suitable for growing coffee. Currently, some of the best coffee in Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. Puerto Rico Yauco Selecto Puerto Rico Yauco Selecto is a fascinating coffee that is full of flavor, non-bitter, nutritious and fruity. As early as the 1860s, the coffee produced in the Yaoco region of Puerto Rico won the reputation of high-end coffee and spread throughout Europe. At that time, emperors and queens of various countries regarded it as the best coffee, and it was also widely drank by the upper class in Europe. Yaoke Selected Coffee is grown on three farms in the southwest of the island country. The soil is high-quality clay and ancient coffee tree species are used. Although the yield is lower than other varieties, it is generally of high quality. Its taste is aromatic and strong, and the aftertaste is long after drinking. This kind of coffee sells for a very high price, and its aroma is comparable to any other coffee variety in the world. It is recognized by international coffee appraisers as the third-ranked coffee in the world. A lagoon rich in mineral salts in the center of the Galapagos Islands

Ecuador Galapagos Ecuador is home to the highest-altitude Arabica coffee plantations in the world. Since coffee trees were first introduced to Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is known as "the best coffee in the world." Ecuadorian coffee beans are divided into two varieties: Galapagos and Cigante. Their particles are relatively large and heavy. In particular, the unique geographical conditions of the Galapagos Islands have endowed coffee beans with excellent genes that are superior to coffee beans from other origins. Its high quality comes from the absence of any chemical agents during cultivation. Since the land suitable for growing coffee trees in Ecuador is gradually decreasing, Galapagos coffee is even more precious.

Edit this section of fancy coffee

Italian espresso (Espresso) Espresso

Making a cup usually requires 7 grams of coffee powder, which undergoes 9 atmospheric pressure and 90 degrees Celsius The high-temperature pump-pressure steam coffee machine can quickly extract 28ml to 30ml of strong coffee in 20 seconds. The most important thing for a successful cup of Espresso is whether there is a thick layer of brownish-red oily foam "Cream" floating on the surface. The biggest feature of Espresso is the concentration of aroma and taste. Generally, the orthodox way to drink it is to add sugar, stir it slightly, and drink it immediately. While enjoying the rich taste, your caffeine intake is greatly reduced. Latte: The ratio of a cup of authentic Italian latte coffee is: 70% milk, 20% milk foam, and 10% coffee. Latte has more milk and less coffee, which is very different from Cappuccino. Making latte is extremely simple, just pour nearly boiling milk into freshly made Italian espresso. In fact, there is no set rule for how much milk to add, and you can freely adjust it according to your personal taste. If you add some frothed cold milk to the hot milk, it becomes an American latte. Starbucks' American latte is made using this method. The bottom is milk heated to 65-75°C, the middle is Italian espresso, and finally there is a layer of cold milk foam no more than half a centimeter long. Iced latte (iced latte)

This is a coffee that uses the principle of specific gravity to cause layer changes to increase the visual effect. Using this principle, you can make unlimited changes in coffee, and you can combine and change it at will according to your personal creativity, preferences, and mood. Steps for brewing iced latte coffee: Step 1: Fill the glass half full of ice cubes, and then pour in the syrup. Step 2: Pour fresh milk into the cup until it is 70% full, then stir evenly to melt the syrup into the fresh milk to increase the proportion of fresh milk. Step 3: Let the coffee slowly pour into the cup along the back of the spoon. The speed of pouring must not be too fast to avoid destroying the layering. Step 4: Add three tablespoons of milk foam to form an iced latte with three levels. Cappuccino Cappuccino

The difference from latte is that cappuccino has more milk and less coffee. On the basis of Italian espresso, add a thick layer of foamed milk to create cappuccino. A traditional cappuccino is one-third espresso, one-third steamed milk, and one-third foamed milk. You can add some cinnamon powder or chocolate powder on top of the milk foam to extend the time the milk foam stays. Irish coffee Irish coffee is a kind of coffee that is both wine and coffee. The raw materials are Irish whiskey and coffee beans, a special coffee cup, a special brewing method, serious and persistent, ancient and simple. Its Irish coffee mug is a heat-resistant mug that's convenient for roasting. The method of roasting the cup can remove the alcohol in the spirit, allowing the aroma of the wine to blend more directly with the coffee. If you are not a drinker, a cup of Irish coffee is enough for you; even if you are a good drinker, a cup of Irish coffee can completely make you feel intoxicated, because people will get drunk even if they are not drunk. Macchiato (Macchiato) In Italian espresso, no fresh cream or milk is added, just two tablespoons of dense and soft milk foam are added to the coffee, and this is a cup of macchiato. Macchiato must be drank in one gulp to appreciate its deliciousness. Cambalan is an Italian-style Viennese coffee. Whipped cream can be stirred into coffee or served separately as a snack for guests to eat and drink at the same time. Later, when coffee was brewed under pressure, it was renamed "whipped cream with espresso." In the United States, whipped cream is sometimes served on top of the coffee instead of a separate serving. The Herbalife currently on the market is hot Espresso with a ball of iced fresh cream. Between ice, heat, bitterness and sweetness, it tastes amazing. Vienna coffee (Viennese) "Viennese" is the most famous coffee in Austria. It was invented by a coachman named Ain Schuberner. Perhaps for this reason, today, people occasionally call Vienna coffee "single-head coffee". carriage".

Hot Mogajiaba Coffee Russian-style coffee is also called hot Mogajiaba and has a strong coffee flavor. Preparation method: Heat the deep-fried coffee, melted chocolate, cola, egg yolk and a small amount of milk on the fire, stir thoroughly, add 1 tsp of sugar, stir evenly, pour into the cup, add 1 tbsp of cream to float in On top, shave some chocolate chips for decoration. Indian Coffee Indian Coffee can be purchased in pairs of coffee cups with handles, or purchased one by one according to your favorite brand. When collecting individually, you must first determine the theme, and then purchase them according to color and pattern. They can also become collection exhibits. A little salt brings out the pure sweetness of the milk. Pick up a coffee cup and drink this kind of coffee, and your whole body will be warmed up. Preparation method: Pour the milk into a pot and heat it. Before the milk boils, pour in the deep-fried coffee and 10 grams of brown sugar, then add a little salt and stir thoroughly. Turkish Coffee After drinking coffee, Turkish people always look at the traces of coffee powder remaining at the bottom of the coffee cup to learn about their luck for the day. Turkish coffee is neither distilled nor brewed. Instead, it uses very fine Turkish coffee powder, adds cold water, and slowly cooks it over low heat in a long ladle until it boils, creating cups of bitter and thick foam. coffee. Smart Turks know that such strong coffee is harmful to health, so the porcelain coffee cups and saucers used are very mini, about half the capacity of ordinary coffee cups. Preparation method: Pour finely ground roasted coffee and cinnamon and other spices into a milk basin, stir evenly, then pour into a pot, add some water and boil for 3 times, then remove from the heat. After the powder settles, pour the clear liquid into the cup, then slowly add orange juice and honey. Frozen cream coffee Frozen cream coffee does not add ice, but is iced. Here we introduce the American way of drinking coffee with ice. Preparation method: Add ice cubes made of coffee into a glass, pour boiled milk with sugar, and slowly pour in iced coffee from the top. At this time, the milk and coffee separate into two layers. Put the milk foam on the top layer and sprinkle some cinnamon powder for decoration. Russian coffee. Russian coffee is also called hot mogajiaba and has a strong coffee flavor. Preparation method: Heat the deep-fried coffee, melted chocolate, cola, egg yolk and a small amount of milk on the fire, stir thoroughly, add 1 teaspoon of sugar, stir evenly, pour into the cup, add 1 tablespoon of cream to float in On top, shave some chocolate chips for decoration.