Walking into a café and facing the dazzling array of names on the menu, have you ever wondered what exactly the differences between these coffees are? This article will start from the two major original species of coffee beans—Arabica and Robusta—and introduce you to world-famous origin coffees such as Ethiopia Yirgacheffe, Kenya AA, Indonesian Mandheling, and Jamaican Blue Mountain, then analyze one by one the recipes and flavor characteristics of classic drinks such as cappuccino, espresso, and mocha. Whether you prefer rich and bold, or lean toward soft and milky, you can find the cup that belongs to you in this guide.

Types of Coffee Beans Currently, coffee circulating on the market can mainly be classified under the two original species Arabica (Coffea Arabica) and Robusta (Coffea Robusta). On the basis of these two major original species, many further subdivisions can also be made. When purchasing, consumers are usually more accustomed to distinguishing coffee by its place of origin. Below are some major producing countries and their respective representative coffees: Ethiopia: Harrar, Yirgacheffe, Djimmah Kenya: Kenya AA Tanzania: Kilimanjaro Indonesia: Mandheling, Java Brazil: Santos Jamaica: Blue Mountain Colombia: Costa Rica: Tarrazu Guatemala: Antigua, Huehuetenango Mexico Puerto Rico: Yauco Selecto Panama Cuba: Crystal Mountain United States: Kona Types of Coffee Cappuccino

Cappuccino Cappuccino is another type of espresso drink, and its composition includes 50% steamed milk and 50% milk foam. In other words, it can also be described as a combination of one-third espresso, one-third steamed milk, and one-third milk foam. However, the actual ratio also depends on the maker's habits, and many shops increase the amount of steamed milk while reducing the milk foam.

The color of this coffee reminds people of the hood worn by Italian monks, hence the name cappuccino (that is, coffee with a cream piece). It is often paired with a cinnamon stick and drizzled with lemon juice, presenting a rich, layered flavor. So-called dry cappuccino refers to a method with a higher proportion of milk foam and less milk; when drinking it, the intensity of the coffee overwhelms the milky aroma, making it suitable for people who prefer strong flavors. As for wet cappuccino, it is a version with less milk foam and more milk, where the milky aroma will cover the intensity of the coffee, making it suitable for drinkers with lighter tastes. The flavor of wet cappuccino is actually quite close to today's popular latte. Overall, cappuccino tastes heavier than latte. If you are a lover of strong flavors, you might choose cappuccino or dry cappuccino; if you cannot quite accept a strong, pungent coffee taste, then you can order a latte or wet cappuccino. Preparation method: first preheat dark-roasted coffee, pour it into a small coffee cup, add 2 teaspoons of granulated sugar, then add 1 tablespoon of cream and let it float on the surface, drizzle with lemon juice or orange juice, and finally insert a cinnamon stick into the cup instead of a small spoon. Espresso

Espresso The word "Espresso" comes from the Italian word for "fast," because the process of making espresso and delivering it to the customer is very quick. When espresso slowly drips from the filter, its texture is like warm honey, its color is dark reddish-brown, and its cream content is between 10% and 30%. The brewing of espresso can be summarized with four Ms: Macinazione represents the correct grinding method for the coffee blend; Miscela refers to the coffee blend; Macchina is the machine used to make espresso; Mano represents the barista's skilled operating technique. Only when each of these four Ms is precisely controlled can the best espresso be brewed. When tasting espresso, just one small sip will immediately overwhelm us with its intense taste and aroma, and this is exactly where it differs from other coffees. Aroma and intensity are the two criteria for judging whether a cup of espresso is good. Mocha

Mocha Mocha is also a port in Yemen. Yemen is located in southwestern Asia, at the southern corner of the Arabian Peninsula, and is an important coffee-producing country. At present, coffee produced in Yemen is of the best quality, followed by Ethiopian mocha; mocha coffee has a smooth expression ranging from medium acidity to strong acidity, with especially prominent sweetness, a uniquely distinctive flavor, and also notes of chocolate; it has the temperament of a noblewoman and is a very distinctive pure coffee. Mocha coffee is served in a small cup, showing a rich New York style. Preparation method: put 20 milliliters of chocolate syrup and very strong dark-roasted coffee into the cup, stir evenly, add 1 tablespoon of cream to float on the surface, shave some chocolate flakes for decoration, and finally place a few cinnamon sticks on top. Swiss mocha (Vienna coffee) is made by adding fresh milk and chocolate syrup to mocha, plus fresh cream and chocolate. Blue Mountain Coffee Famous coffees are often identified by their place of origin. Climate and soil ultimately bring subtle differences to the taste of coffee. Jamaica's tropical island has superior conditions for growing coffee. Most of the island is covered by mountains, including the Blue Mountain area, which is the highest region on the entire island. The Blue Mountain area is fertile land where hot climate, abundant rainfall, and high altitude blend perfectly. At an elevation close to 7,500 feet is the place with the world's highest coffee yield. Coffee in Jamaica's Blue Mountain region is divided into three grades: Blue Mountain Coffee, Jamaica High Mountain Supreme Coffee Beans, and Jamaica Prime Coffee Beans. Among them, Blue Mountain Coffee and High Mountain Coffee are each further divided into two grades. Arranged from highest to lowest quality, they are: Blue Mountain No. 1, Blue Mountain No. 2, High Mountain No. 1, High Mountain No. 2, and Jamaica Coffee. Generally speaking, only coffee grown at elevations between 457 meters and 1,524 meters can be called Blue Mountain Coffee. Coffee grown at elevations between 274 meters and 457 meters is generally called Jamaica Prime Coffee Beans, and in terms of price, Blue Mountain Coffee is several times more expensive than High Mountain Coffee. Coffee is not native to Jamaica. Coffee beans were brought to this island by the governor in 1728. Blue Mountain Coffee has a very pure taste

The above content is compiled by CoffeeHunters, a coffee news website.