There are countless kinds of coffee, but in fact they all evolved from the most basic. Here are eight classic coffee practices. 1.Espresso traditional Italian espresso with pure taste. It is the main raw material of all fancy coffees, and it is also the standard to measure the skills of baristas. The best barista must extract the best with espresso. Features: espresso coffee extracted in a short time by steam pressure in espresso machine. When extracting, there will be a brown foam called Kelima, which is formed when the oil in the coffee barrel meets the steam and floats to the water surface, and it has a strong coffee smell. When drinking, taste it carefully in a small cup called Little Black Coffee. Generally, the quality of coffee extraction can be seen by observing Crema. When tasting, smell the coffee first, then taste Crema, and then drink the coffee juice at one breath or twice. Code word: true colors. 2. Cappuccino features: rich milk foam. Origin: Cappuccino is an Italian coffee, mixed with equal amount of espresso and steamed foamed milk. At this time, the color of coffee, like the monks in cappuccino church wearing headscarves on dark brown coats, gave the name coffee. Ingredients: espresso 60cc, warm milk 60cc, fresh milk foaming agent 1. Practice: Traditional cappuccino is one-third espresso, one-third milk and one-third foamed milk. Put ice cubes and coffee in a cup, and add foam sugar to sweeten the milk. Slowly pour cold coffee on it. In this way, milk and coffee are divided into two layers, and the foam of milk floats on the top layer. Sprinkle some cinnamon powder. As for the cup, it is slightly larger than 100cc, so you can choose a wider cup mouth and show rich milk bubbles. Code word: I love you 3.Caffe americano (American coffee) features: its fresh fragrance does not lose its original flavor, and its flavor is pure. Origin: a drinking method invented by Americans, which retains the pure taste of espresso, but the taste is not too strong. Ingredients: espresso, water. Practice: 1/3 espresso, 2/3 hot water (if ice water is added, it is called iced American). Code word: mellow. 4.Caffe mocha (Mocha, Chocolate Coffee) Features: Chocolate-flavored coffee is smooth and sweet. Unlike cappuccino, mocha coffee has no fresh milk foam on it. Instead, mocha coffee is usually topped with whipped cream and cinnamon or cocoa powder. Sunflower candied powder can also be added to the surface as decoration to increase flavor. Origin: The name of Mocha Coffee comes from Mocha, a seaside town on the red sea in Yemen. This place monopolized the coffee export trade in the15th century, which had a great influence on the coffee trade sold to the Arabian Peninsula. Mocha is also a kind of "chocolate-colored" coffee bean (Mocha from Yemen), which makes people associate chocolate with coffee and develop chocolate espresso. In Europe, "mocha coffee" may refer to this drink, or it may just refer to coffee brewed with mocha coffee beans. Ingredients: espresso 30 ml, chocolate sauce, fresh cream and milk. Practice: Pour espresso and milk into the cup until it is 7 minutes full, squeeze in cream and pour in chocolate sauce. You can mix the ratio of coffee and milk at will according to your taste. Code word: sweet. 5.Caffe latte features: you can draw many patterns with milk, with less foam and strong creamy taste. If cappuccino is a mixture of milk foam and coffee, then latte is a mixture of milk and coffee. Origin: It is a classic mixture of Italian espresso and milk, and Italians also like lattes as breakfast drinks. Ingredients: a small cup of espresso, milk 150-200ml. Practice: First pour 30% espresso, then 70% milk, draw with a stick in the middle, and a beautiful heart will come out. You can draw many different patterns according to your own skills. Code word: Whatever. 6. caramel macchiato features: sweet, unlike strong mocha coffee, it is mild. If mocha is like dark chocolate, then Macchiato is toffee, which gives people a soft and moist feeling. The delicate milk foam is as smooth as a cloud after combining with caramel. So Macchiato is usually a girl's favorite. Origin: caramel means caramel in English, and Machiavelli means "imprint" in Italian. As the name implies, its name caramel macchiato symbolizes the sweet mark. Ingredients: Italian coffee 100 ml, fresh milk 300 ml, caramel cream 15 ml, caramel syrup 15 ml, 500 ml mug with coffee spoon and sugar bag. Practice: Make milk bubbles with milk bubble pot and fresh milk, stir well, put espresso into the cup, add fresh milk and milk bubbles until full, pour some caramel syrup in the middle, and squeeze out a net pattern with caramel cream on the milk bubbles to make the milk bubbles dense. Pour it into the cup from the center and draw the shape with a pointed mouth bottle. Code word: tenderness. 7. The characteristics of Vienna coffee: the sweet taste of thick whipped cream and chocolate, colorful rice sprinkled on white whipped cream, looks very beautiful; Sipping hot coffee through sweet chocolate syrup and cold whipped cream is more unique. Origin: It is the most famous coffee in Austria, which was invented by a coachman named Ain Schubner. Perhaps for this reason, today, people occasionally refer to Viennese coffee as a "single-headed carriage". Ingredients: hot coffee 1 cup, proper amount of fresh cream, proper amount of chocolate syrup, a little caimi, sugar packets. Practice: Pour the cooked coffee into a cup, about 8 minutes full, add fresh cream to the coffee by rotating, sprinkle with appropriate amount of chocolate syrup, and finally sprinkle with colorful rice, and serve with a sugar packaging plate. Code word: one person, etc. 8. Irish coffee features: it 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. Origin: The inventor of Irish coffee was a bartender at Dublin Airport. Because transatlantic planes often refuel at this airport, passengers like to have a cup of Irish coffee when they get off the plane, so it has spread all over the world with the flight. Ingredients: Irish whiskey 1/2-1ounce, sugar cubes, hot coffee1cup, and proper amount of whipped cream. Practice: First, add1/2-1oz Irish whiskey into the Irish coffee goblet, add sugar cubes (or 2 teaspoons of sugar), put it on a special shelf, heat it with an alcohol lamp to melt it, pour the brewed coffee into the cup until it is about 8 minutes full, and inject a proper amount of fresh cream. Irish coffee needs a special cup with three thin lines on it. Mandolin coffee is between the second line and the third line, and cream is above the third line (cup noodles). White cream represents the purity of love, with a little salt and sugar sprinkled on it. Salt represents tears and sugar represents sweetness. Isn't that what it is? The process of making, first of all, is a "beaker", which is the alcohol that volatilizes whiskey. After the beaker, the wine and coffee are hot, while the cream is frozen. In the process of slowly melting cream, many white thin lines are drawn on the surface of dark coffee and wine, symbolizing the tears of lovers. When the temperature reaches equilibrium, white thin lines spread out, making people feel another kind of crying mood. In a cup of coffee, they tasted the bitterness of their lover's acacia, "acacia is bitter, acacia is bitter."