Coffee company Vladimir.

Coffee brewing methods

Coffee preparation is the process familiar and seemingly not requiring special skill. Meanwhile, far from it. So that the coffee is really sound, “revealed” all the nuances of its flavor and aroma, it’s important to be able to cook. In this “science” many subtleties and nuances.

Some of them we will introduce You.

– There are 4 types of coffee grinding. Very fine (dust), the so-called

“ocean sand” – for coffee “in the East”; small, “river sand” – espresso; larger, “sea sand” – for French press and drip coffee makers; “coarse sand” – hot spring for coffee type.

Milk in coffee is always recommended to add in a heated state.

– If the coffee has a distinct sour taste – it dowar, if bitter – burnt through.

– On boiling water to prepare coffee is not.

Turkish coffee is prepared in the so-called cezve (ibrik). Often used spices such as cardamom, cinnamon and so on. Tableware: ceramic or porcelain cups. Cooking: pourthe coffee in Turku, add a few grains of salt (it will reduce the amount of caffeine, coffee will remain strong, but the impact on the body will be softened), sugar, pour water and mix with a wooden stick from the top down. Then rotate Turku in a circle on the surface, where they prepare coffee. In this moment there is an internal easy mixing and a more thorough boiling. Once the cream begins to rise, remove Turku and set aside. The cream will start to SAG. Then again, put Turku on fire and rotate in the opposite direction, until the cream will not rise a second time. Repeat this for the third time. To the Oriental coffee has long been taken to be served cold spring water. Coffee cake in the use of the drink settles in the sky, and want to wash it off, the coffee is washed down with water, which later began to add a slice of lemon. This way of drinking coffee allows you a more vivid taste.

A coffee filter. American, “the Dropper” – most home coffee makers are working on “gravity” principle: the hot water dripping on the funnel with the filter, which contains ground coffee.

A French press is a special flask (usually glass or metal thermos), in which the piston with the sieve separates the coffee grounds from the beverage. Utensils: a pre-warmed with boiling water flask from heat-resistant tempered glass with a thickness of 2 mm. the rules of cooking: 5-7 grams of coffee pour 200 ml of hot water (98S), let steep for 4 minutes, push the plunger. Preparing coffee in a French press, You can use various additives, syrups, liqueurs, spices, honey and brandy and whiskey. Add them at the beginning of cooking. In addition, you can pour the coffee just water and milk. If coffee made in a French press, You add whipped egg yolk combined with brandy and hot milk will make a wonderful Christmas drink – coffee eggnog.

In the geyser, Coffee Neapolitan. Geyser is conventionally of three parts: one is filled with water, the other filled with ground coffee, and the third after some time is ready to drink.

Espresso is obtained by using a special espresso machine, in which, through ground coffee under pressure hot water heated to a temperature of 88-91 °C. One of the options for espresso use coffee machines running on E. S. E. which use special disposable bags with accurate measured portion of ground grain, designed for one mug of coffee, called pods. Espresso-based is usually prepared:

Iced coffee (FR. glacé – frozen, frozen) – coffee ice cream.

Cappuccino – Cappuccino – this is a strong espresso with the addition of frothed milk. Utensils: a pre-warmed ceramic or porcelain Cup with a volume of 150 to 180 ml with a thick bottom and smooth walls. Cappuccino “lives” up to 3 min then stratified. So try to drink it immediately after filing. A properly prepared cappuccino should be creamy, with a mild flavor. Cappuccino with a predominance of dense milky butter cream, with “slide” and a very slight amount of espresso 40-60ml. is called “Toro”. Milk for cappuccino You can whisk in a French press: 180-200 ml ready-to-drink, take 100 ml milk, heated to a temperature of 40-50C, pour into a French press and 10-20 times lower the piston.

Latte macchiato – unmixed cappuccino with milk (3/4 oz), milk foam and coffee (1/4 parts) are layers. Served in a tall glass Latte for a volume of 300 ml.

Mocha – so-commonly called coffee with the addition of chocolate or sometimes Oriental coffee. Mocha – the main variety of coffee, chocolate aftertaste.

Ristretto is the strongest, sturdiest and most invigorating coffee brewed in less than espresso, volume (7 g coffee in 15-20 ml of water). Contrary to popular belief, ristretto does not contain so much caffeine. Actually in the first 15 seconds of the extraction of the coffee at ristretto get coffee essential oil, creating a rich taste and aroma of coffee, the caffeine begins to actively stand out later. Therefore, in the portions ristretto caffeine content even lower than the espresso. The drink is usually served in a espresso Cup (or in a special miniature Cup without handles), along with a glass of cold drinking water. Usually before the first breath of ristretto take some SIPS of water. Water prevents dehydration and also cleans the taste buds and allows you to enjoy every SIP as new. Serving is designed for one or two SIPS, so the Italians usually drink ristretto, visit to the bar. Add in ristretto sugar is considered bad manners.

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