How to cook a delicious cup of coffee

In a properly processed coffee has a lot of useful to man water-soluble compounds - the highest grade beans more in triage - less. It is believed that the most delicious and aromatic coffee is when dissolved in water, about 19-20% of grinding. If less soluble, coffee turns weak and pale in color, bad taste does not improve, even if we add more coffee (for example, 50% of coffee is bitter and astringent). So what does it take to cook a delicious cup of coffee, in other words, what determines the solubility of ground coffee?

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.

Eastern coffee

This vessel, flaring and tapering upward, with convenient spout for pouring coffee and a long handle. It is also called by the Turks (ibrik, dzhazve). It is filled special finely ground coffee, filled with fresh soft water and heated in a hot pkske or over very low heat until the foam rises. Sometimes she gives up a few times, but do not rkomenduetsya.Coffee prepared in this way, strong and aromatic.

How to choose the ground coffee

Ready ground coffee taste and aroma, of course, is second only to that of roasted and crushed, but this is the best option for those who prefer not to drink instant and fresh brewed beverage.

How did he do that? First, companies from different countries are purchasing green corn in Brazil, India, Colombia and Kenya, and then at home (closer to the consumer), toast, grind, create all kinds of varietal blend and pack. So on the shelves you can find ground coffee from Italy, Germany, France, Russia, etc. How to choose the perfect beverage quality, grinding, roast and mix varieties, says Ramaz Chanturia, General Director of the Association "Rusteacoffee."

For Turks - dust, for machines - grains

To choose the best for you with coffee, first decide, how will you cook it - depends on the product of grinding what you need. If varish drink in Turku or geyser coffee machine, choose a powder, crushed almost to dust. If Using A filter coffee maker or espresso machine, one must look for medium and large coffee grind - from fine you will obscure the taste of a drink. For information about how much pulverized powder contained in the pack, look at the label.

If you gain the domestic coffee, choose a product with the guests premium or premium - this sign will give you the assurance that the grains are ground well and evenly roasted.

Italians love coffe without beans

Another important factor that affects the taste and aroma of coffee - its degree of doneness. She is weak, medium, strong and maximum, but a clear classification in this case is not, therefore, on the labels of this characteristic can be called quite differently - for example, the domestic product on STATE called svetloobzharennym, sredneobzharennym, temnoobzharennym or higher degree of roasting. Which option you choose depends only on your preferences, because the higher the degree of roasting, the more intense coffee flavor with a bitter coffee gets. If you love fragrant and soft drink, buy a product with a minimum of frying.

By the way, the majority of manufacturers produce a different product, but the Italian coffee is more often heavily roasted.

Coffee with caffeine and without

Coffees can be thousands - they are different from each other shades of taste, flavor, astringency, acidity, because the seeds came in very different circumstances. For example, "Jamaica Blue Mountain" (costs about 16 thousand rubles. Per 1 kg) grows only on the eponymous island of the Caribbean, and in the production of "Kopi Luwak" (the price - about 24 thousand rubles. Per 1 kg) involved animals palm civet - they eat the berries, but the seeds in their bodies are not digested, and go along with feces and collected people.

However, all varieties of coffee are two main Species - Arabica and Robusta (there Liberica and ekselsa, but they maloplodovity and used very rarely.) Sometimes manufacturers put in only one coffee packaging - in this case write "100% arabica". But more often mix the two species in different proportions: if you see on the label the words "espresso", then in the inside packs blend of Arabica and Robusta in the ratio of 50/50, 60/40 or 70/30. Well, if the manufacturer has indicated the exact composition of the mixture, because a lot depends on this. For example, in arabica less caffeine.

It gives the drink a rich flavor, aroma and slightly sour. But Robusta more strong, bitter and contains more caffeine. If you have heart problems, but you do not want to give up a morning cup of flavored drink, look for packages labeled "decaffeinated" - a substance learned to pull out the green beans and make coffee, devoid of invigorating effect. Coffee chocolate, amaretto, hazelnut In recent years become increasingly popular ground coffee with flavors of chocolate, brandy, amaretto, nuts, vanilla and cinnamon. Is it possible to distinguish between natural drink from the chemical? Basically, just do it. If the addition of the spices (cardamom, pepper, cinnamon, vanilla, nutmeg), then it is 90% natural product. But the other flavors (alcohol, chocolate, almonds, pine nuts, fruit) will likely be artificial or natural identical - the latter, incidentally, is preferable. However, true gourmets are sure that quality "pure" coffee itself is so good that extra flavoring did not need.

Vacuum cake - the best

During the roasting of grain in the central part creates a gas bubble, which concentrate flavoring. When the coffee is ground, it is destroyed and valuable enchanting scent begins to evaporate. Knowing such a feature, do not buy pre-packaged in paper bags product, and ask him to grind in front of you. If you gain the factory ground, choose a coffee in a solid brick of a vacuum - in this form it is better to retain their properties. Just see that the package is not damaged (in which case it becomes a little bland in places) and did not buy a large stack, because after opening you can not protect coffee from the "withering". In contrast to vacuum briquettes in soft packaging product is a little changes its properties, but some of them have a one-way membrane that lets air out and prevents it to get into the package. It is needed and from a technological point of view - that the gases do not accumulate in the pack and did not blow it, and from a consumer - you can put pressure on the bag and smell the product that is purchased.

By opening the package, the first thing sniff its contents, because a characteristic delicious flavor - the main indicator of fresh and high-quality ground coffee.