Coffee machine – a great purchase. It allows
quick and easy to get a drink with great taste. Not only
for true connoisseurs of coffee. They know that you need to cook it on
stove and certainly by all the rules.
Contents
Such a different taste of coffee
There are many different types of coffee, but most often in
Our stores can meet Arabica and Robusta. They, in their
queue, also divided into varieties and subspecies. That is why tagging
�”Arabica” can stand on packs of products with completely different
by taste. One drink has more bitterness, another has less pronounced
aroma or there is sourness. Define the “one” can only
by trial and comparison.
What else does the taste of coffee depend on:
- the degree of roasting grain;
- grade or combination thereof using a mixture;
- grinding or grain size;
- storage conditions.
But one of the important factors is the cooking method. Below
You can find the most popular and correct recipes with different
additives.
How to choose coffee for brewing
- We buy whole grains. Better to grind at home
on their own. This will prevent outsiders from entering the cup.
impurities. Manufacturers like to add roasted ground coffee
grains of oats and other cereals. There is nothing wrong with them, but coffee is not
a place. - See the date of roasting. How is she closer to
today, the more flavor and taste will remain in coffee and
go into the drink. The houses do not fry grain on their own. - Packaging with degassing valve. There are not many who
knows that after roasting coffee emits carbon dioxide. If a
packaging without a valve, the grains are roasted and lay on the air for
removal of gases, which is unacceptable. - Opaque packaging. Light is also destructive
for coffee beans, like air. Choose a package from
opaque material, now most often use packages with
reliable and convenient “zip” latch.
Coffee brewing rules
- The transfer of acids and minerals from grains to water is called
extraction. The first go acid, and then minerals. With
only acids will be too coarse, this will affect
to taste. If a перемолоть мелко, то получим горький coffee. therefore
it is important to find your middle ground. - Grind coffee beans preferably immediately before cooking.
This can be done manually or with an electric grinder. - Coffee can not be boiled, and even bring to a boil. Strong heat
contributes to the destruction of aromatic substances. - The taste of the drink also strongly depends on the quality of the water. By the way
liquid level should not reach the narrowed neck
the Turks. - It is advisable to use a Turk to make coffee.
Due to the narrow neck, the drink does not come into contact with air, in
It retains all the essential oils and fragrance. - As soon as the foam starts to rise, you need to remove the coffee from the fire.
Then repeat again, and you can twice, not allowing to boil. Foam
can be left or removed.
Turkish Coffee in the Turk
This recipe is often called classical or Turkish,
cook it without fail on the stove and according to all the rules. Option with
sugar, but only one teaspoon is added. If a этого будет
little, you can always bring the finished drink to the desired taste.
The strength of the drink can be adjusted by adding more or less.
coffee.
Ingredients
- 1 tsp. coffee;
- 1 tsp. Sahara;
- 100 ml of water.
Cooking method
- We take a clean and dry Turk. We put on the stove, heated,
only after that we fall asleep a full spoonful of coffee and a little incomplete
a teaspoon of granulated sugar. - Add water immediately and send it to the stove. Warm coffee
not going anywhere, watching. Bring almost to a boil. - Quickly remove the Turk from the fire. Foam можно снять либо просто
stir the drink for a few seconds. - Re-put the coffee on the stove and heat it almost to the boil.
As soon as the foam starts to rise, we remove. At will we repeat
once again, the drink will turn out stronger. - Remove the Turk from the fire, knocking the bottom of the table, pour in a spoon
cold water. Grains quickly settle. Then pour coffee in
чашку, стараемся оставить большую часть гущи на дне the Turks.
Coffee is not accepted to drink immediately, as it still remains
quite a lot of thick. It is advisable to leave it for a few
minutes
Caramel brewed coffee
The drink for this recipe turns out very fragrant, it
порадует карамельным by taste. For him, we need more sugar, but
You will also need hot water, but not boiling water. Just put the kettle
and heat up.
Ingredients
- 3 tsp. Sahara;
- 1.5 tsp. молотого coffee;
- hot water.
Cooking method
- Be sure to warm up the Turk. Then we measure sugar,
pour out. The fire is doing a little. We put the Turk with sugar on
burner, slowly heat up. The sand should melt and
darken to caramel color. We do not give sugar
burn slightly. - Добавляем кофе и горячую воду до уровня 2/3 высоты the Turks.
- Now you can do a little more fire. Heat up, continue
follow. - We bring the drink almost to a boil, set aside for the next
hob, stir - A minute later, we again put the Turk on the hob and reapply
to boil. Then we remove from the heat, let it thicken, drink
poured into a coffee cup.
This coffee will be even tastier if you add it with water.
cinnamon Enough a small piece of sticks. Powder
use undesirable. There are also recipes with ginger,
cardamom, you can try these options.
Coffee with milk
Another one of the most popular cooking options for boiled
плите coffee. Drink will please with mild taste, and also careful
attitude to the stomach.
Ingredients
- 2 tsp. молотого coffee;
- 150 ml of milk;
- 2 tsp. Sahara.
Cooking method
- Mix sugar with coffee and immediately pour milk. We put the Turk on
the slab. Heat over medium heat. - As soon as bubbles appear, the boiling point is near,
турку снимаем с огня, напиток stir - Again, put the coffee on the stove, heated. As soon as it appears
foam, and it starts to rise, the drink is ready! Let him stand
a couple of minutes to thicken down, then pour into cups.
For making coffee with milk, use the big Turks with
enlarged neck, as these ingredients together give more
foam.
