method

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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