Coffee in the Eastern European version. Espresso is an Italian invention.
Espresso, involves not only the ability to turn the machine on. It requires a special blend of different varieties of coffee, taken in certain proportions, and grain – certainly silikoosialane.
Great taste and aroma of the beverage is achieved due to the high pressure water extraction of coffee. The surest sign that you got a “proper” espresso – brown-hazelnut mousse (the Italians call it “cream”).
Milk coffee mixed in different proportions.
Method of preparation:
For the preparation of classic espresso, take 1 serving 1.5 to 2 teaspoons roasted to a dark color the coffee is very finely ground, place it in the espresso maker.
Regular servings of ready espresso 40-50 ml, although pour it in a Cup with a volume Continue reading
Features correct coffee
Unfortunately, even high-end coffee beans can be cooked absolutely tasteless drink. How to make coffee? Our article will tell you the answer to this pressing question.
Ideally, to cook a delicious coffee, you should grind the beans right before brewing the next portion of the drink (the best option is the fine grinding). Also, it is desirable to use special utensils to Turku (a metal vessel with a narrow neck and wide bottom andread more”
Prepare coffee in Turku
To begin, we describe how to brew coffee in Turku so that fully preserved the flavor and aroma of the drink:
1. It is important for coffee to choose quality water. Take bottled, filtered water, because it is the Foundation of our drink. Turk needs to match the size of the portions. Better make coffee in two steps, than you have it boiled out and will end up on the stove.
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2. Perelli coffee beans in a coffee grinder and fill Continue reading
How to brew coffee in Turku
However, like clay and ceramic Turk has a big drawback, namely the fragility. Repeat the procedure two more times and pour the coffee into the cups. It is Turkish coffee is prepared in a cezve with a narrow cowl. Copper Turks use the greatest popularity among fans of the coffee beverage.
As soon as the foam began to rise to the edge of the Turks, very carefully
pour coffee in a little ice water. From them may be a taste that will ruin the taste of your coffee.
Turku slightly warmed, pour the ground coffee is very finely ground and pour clean cold, better spring water, without adding to the brim, and leaving space at the top for the foam. Varieties, of course, choose to your taste, but generally, the most common is Arabica.
Copper Turk has all the qualities for making the best coffee.
A little trick: many add gourmet coffee in a pinch of salt.
Equipment for making coffee in the Eastern Continue reading