Detailed explanation of the difference between 10 common coffee

Espresso Espresso

Using high-pressure boiling water to grind the meticulous and tightly pressed coffee powder, than other methods of making out of the coffee is more intense, due to contain a higher concentration of suspended matter, the surface layer with reddish-brown coffee fat foam.

Mocha Coffee Caffe Macha

The base is espresso, which is paired with chocolate syrup, fresh milk, and milk froth in a ratio of 1:0.5:1.5:1. The most distinctive flavor of mocha is the slightly bitter burnt aroma of cocoa.

Cambrian Blue Espresso Can Panna

Featured with cold whipped cream, paired with hot Espresso, it adds a dense and smooth taste to the powerful and rich Espresso.

Viennese Coffee

The first step is to sprinkle a layer of granulated sugar or icing sugar on the bottom of a warm coffee cup, then pour in the espresso and garnish with whipped cream; chocolate syrup can also be added.

Macchiato

1 part espresso with 1 pinch of milk foam.

Cappuccino Cappuccino

Cappuccino in Italian refers to the foam coffee, and the difference between a latte is the proportion of the blend, espresso, fresh milk and milk froth is 1:1:1.

Irish coffee Irish coffee

Irish coffee is usually made by pouring in the sugar, then burning the alcohol in the whiskey to lightly caramelize the coffee. The sugar is poured in first, then the alcohol in the whiskey is burned to slightly caramelize the sugar, followed by the espresso, and finally the whipped cream.

Flat white

Flat white was first translated as "small white," "flat white," and "Australian white" in China, and was translated as "Foo Foo White" after it was introduced to the country by Starbucks.

At first, it was translated as "Xiao Bai", "Ping Bai" and "Ao Bai" in China, but after Starbucks introduced it into China, it was translated as "Fu Rui Bai", which is a latte with a thinner milk froth and a heavier coffee flavor.

Americana

In Italy, Americana is usually served with a cup of hot water, and the ratio of coffee to water is about 1:12.

Caffe l'atte

Milk is the protagonist of the latte, and the standard ratio is about 1/6 espresso, 4/6 hot milk, 1/6 milk froth. 6 milk froth, due to the high proportion of milk in latte coffee, and thick milk froth, so the taste is more smooth and delicate.