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World of coffee – the Basic rules of coffee making

All about coffee – recipes, history, articles

The basic rules of coffee making

You need to learn a few very simple rules that will allow You to prepare wonderful, fragrant, true aristocratic coffee, and then You in their company will be called unattainable authority on the part of the preparation of this drink.

First

Instant coffee is not coffee. To offer its visitors the same, instead of snacks to offer them canned.

Second

Coffee is special crockery pot (or Turk, cezve – conical metal tin long wooden handle). Traditional Turk is made of wrought copper, but may be made of another metal. Some authorities suggest that you buy a coffee maker and do not fool yourself and others the head, but having tried coffee made in several types of domestic Continue reading

Recipes for coffee.

ESPRESSO (ESPRESSO)

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.

RECIPE

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

What to brew the coffee

What to brew the coffee

The taste of coffee depends not only on the coffees. No less important is the method of cooking. Currently, there are several.

Coffee in Turku

The oldest and simplest way widely used today, is brewing

coffee in a pot (cezve or wine). The name of this vessel is easy to guess that this method came to Europe from the East. There it began to brew the coffee, first in the usual saucepans, then in a special, ornate. Over time, for the convenience of one-pot handle was removed. The remaining extended, curved, flattened. Supervisory Arabs noticed that, if the pot at a certain height to make a more narrow and the edge of the widening, the coffee is even more delicious.

Traditional Turkish coffee is not brewed on the stove, and in the hot sand, burying him on the neck Turku with water and coffee. The water begins to boil, and Turku immediately pulled out of the sand. Continue reading

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