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1、咖啡和茶（Coffeeandtea）Typicalcoffeebean;representativeproportionAcid:Columbia30%Brazil30%Guatemala20%Mocha20%Bitter:Columbia30%Brazil30%Beggingformercy20%LoBusta20%Dense:Columbia40%Guatemala20%Mandeling20%Brazil20%Soft:Columbia40%Brazil30%Mocha20%LoBusta10%Purecof
2、feepersonality:Brazilcoffee:moderatebitter,softflavor,boldtropicaltaste,mixedcoffeeexcellentbaseColombianCoffee:smoothsourandsweet,full-bodied,JAZZswingundertheatmosphereofthecustoms.Guatemalacoffee:goodsourtaste,mellowfragrance,mysteriousfeeling.Forhangoveraf
3、terrelease.Salvatore:coffeeacidcombinedwithmoderatefragrance,likethewarmsunshine,Yubeauty.Kilimanjarocoffee:heavyacid.AtouchKilimanjarosnowandcoldwind.Mochacoffee:elegant,sweet,softandacid.Ontheleftbank,IhearENYAsinginglikethesoundofnatureRobustacoffee:bitters
4、uperior,uniquefragrance,intheforestofNorwayHaruki<>whiledrunkafter18yearsold.MemoriesMandelingcoffeeflavor.Suchasheavyprecipitation:4:55acidbeautyinthelongwaitingforyourplatform.BlueMountainCoffee:sweetandsourbestcollocation.Liimmeasurablyvastdifference.Hawaii
5、KonaCoffee:strongacidity,specialflavor,thebeachaftertherain,apersoninthewaterside.Purecoffeemaking:Ingredients:1-2spoonsofrawcoffeebeans,sugarpackets,milkgranulesMake:coffeebeans,flour,intothesiphononthepot,lowerpotwithboilingwater,stirring45-55seconds,boil,tu
6、rnoffthefire.ResidualhoneycombFancycoffeemaking:1.Italypure(concentrated)coffee--ESPRESSO:Material:Italiansteampressurepot.Thestrongeststrongfriedbeans,veryfine,6-8gramsofgrindingProduction:moderateamountofboilingwaterintotheItaliansteampot,coffeepowderintothe
7、coffeebasket,press,theupperandlowerpottightening,addfire,waterintothepot,andthenproduced2.ItalianlatteCARFFELATTE:Material:smallcupESPRESSO.2-4cuphotmilkMake:add2-4or6partstoboilingmilkdirectlyinhotESPRESSOAttention:containinghighavailablemug.Whiskmilkfoam,ins
8、teadofmilkhasbecomeAmericanlatte.3.AmericanMochacoffee-CAFEMOCHA:Ingredients:ESPRESSOone.Milkone.Hotchocolateone.ChocolatepowderalittleProduction:mugswereaddedESPRESSO,hotchocolate
