Coffee beans
It is desirable that the coffee was top grade, aromatic. You can restore the aroma roasting beans. If stronger roast grain bad coffee, it will be darker, bitter and astringent. A second important condition - the seeds need to be roasted and freshly milled properly.How to take coffee
The amount of ground coffee for brewing recruited to taste and the way prigtovleniya, averaging about 1-2 teaspoons (10-12 grams) per cup of water (180 cc.) - To medium bodied and the same for strong coffee.Coffee is not tasty nor when it takes a little, nor when taken much. The fact that the solubility depends on the ratio of coffee and water. this ratio is best to find himself, and, finding no change. For example, try a few ways of coffee brewing - choose a variety of grains, the amount of grinding, water, etc. If there is a need to prepare a weaker drink, have already made strong coffee diluted with hot water, so he has not got a bad taste or not sated undesirable compounds.Water
Coffee water should be clean, clear, fresh (never boiled), odorless, very soft. It is important to remember that coffee is not brewed and brewed!In no case can't be boiled - not when prepared, nor when heated, so as to get the broth harmful or even toxic substances (sign: bad taste, odor). Most useful compounds of ground coffee dissolves in water having a temperature 93-96 °, for some time - depending on the method of preparation of coffee, by grinding and soft water.Consequently, the taste of coffee depends on its ability to maintain the necessary time welding temperature. So she quickly gets cold, it warmed up a bit (for example, in the production of coffee in Oriental) or a pre-heated dishes, in which the coffee "matures" (when brewed in a pot).Crockery
Coffee is suitable utensils of porcelain, earthenware, glass, stainless steel, silver, copper, enamel ware - not only of aluminum, rusting alloys: they spoil the taste and injurious to health. Simple coffee pot, and ibrik (Cezve / Turk), and more complex devices is very important to keep clean as plaque coffee gorknet eventually spoils the taste of the drink. Dishes are designed to prepare and serve coffee is not recommended to maintain and, especially, to wash together with other kitchen appliances that it is not soaked with foreign smells. Suitable for washing soda or slightly acidic water - everything else is hurting the taste and aroma of coffee. How to choose a good coffee - this is indicated by manufacturers to the smallest detail, but there are general rules.- new coffee maker should definitely wash with hot water, then hold it there hot coffee. The first two welding pour (maybe a bad smell).
- after using the coffee machine to wash with hot water to clean off the ash brown patina, and sometimes wash out the entire system: pour the acidic water and boil.
- disposable paper filters are disposed of after use, and used regularly cleaned thoroughly.
Dishes for brewing
Better (healthier and tastier) if it is enameled or stainless steel are slightly tapered towards the top. Pleasant to use one that has a convenient spout for pouring coffee, a comfortable handle, which is not taking burn your hand or fingers. Coffee pot is heated, the required amount of coffee is poured, poured just the boiled water, put on fire and as soon as the foam rises, is removed. There are fans, which are then again put on the fire and allow the foam to rise again. Remove from heat welding is allowed to stand for 5-10 minutes. To sediment has settled to the bottom faster, you can pour a drop of cold boiled water.Brewed coffee can be so: a pot of cold water to boil, cover the required amount of coffee, stir with a spoon, hold the fire until the foam rises and immediately remove from heat. When preparing coffee in the above manner, he loses some of the flavor in addition to the beverage gets a lot of shallow grounds, so coffee is not very pleasant to the taste.Reduce some of this lack of coffee helps with moving mesh, which, in the French manner, referred to as a cafeteria. Welded in a pot, it is closed with a raised kryzhechkoy piston, which in a few minutes (3-5-10) when the coffee infusion (depending on the liquid) is lowered slowly down - with it, and settles at the bottom of the coffee grounds.How to make a good coffee?
Coffee pot for brewing coffee
By taking the tall thin pot to better settled coffee grounds. Rinsed with hot water, then poured the required amount of coffee coarse or medium ground, filled with just the boiled fresh water, kept a couple of minutes, stirred, kept the same number and poured into a cup.Coffee pot with a watering can
Coffee pot is heated, inserted watering plastic or porcelain, into a paper or cloth sitichko sleep finely ground coffee, put in a watering can and pour a small amount of just the boiled water to the powder swollen.Ptom in a watering can is filled with just the right amount of the boiled water and left. And as the water seeps through the thick sitichko slowly, coffee pot must be heated to a very low heat for about half an hour to coffee does not become rancid.Percolator
Produced coffee pots and a strainer - is inserted on top of a cup with holes into which is placed a paper or cloth sieve with finely ground coffee and freshly poured the boiled water. Sam pot is placed on a heated plate. Coffee is drunk as soon as it stops dripping from the strainer.Tea with a fountain
Sometimes the pot is inserted into the trkbochka, soedinayayuschayasya with holes in the bottom of the frequent strainer at the top, where the medium ground coffee is poured. Boiling water rises up through a tube, filters through the coffee powder and then flows down. Worst of all, when the water is boiled 6-8 minutes, it turns out badly overcooked.
Sealed coffee with a fountain
It is also called vacuum espresso, sometimes - the espresso machine (the Italian Espresso - fast, squeezed, squeezed). The principle of operation is the same as that of coffee with a fountain, but improved.Comprising coffee two parts screwed tightly into one another and connected by a tube to raise the boiling water. The water in a boiling pot bottom and pushed by the ever-increasing pressure steam through a tube rises in a strainer with a medium ground coffee seeps through and flows into the upper vessel. Coffee prepared in this way is much tastier, as the water does not have time boiling.
Device with a pressure
In 1946, the Italian Achilles Gaggia invented the so-called espresso - a device with pressure. In it a boiling water under high pressure, together with the vapors in pryskivaetsya in ground coffee, so it is much stronger than just brewed water the same temperature. Large device used in the cafe, and for the house they are made much smaller.
No comments:
Post a Comment