Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

There are various ways of making coffee that meet the most varied tastes of the drinkers. At the same time, the basic principles of making coffee are quite universal. They are the basis of any brewing method: ground coffee beans in contact with hot water emit odorous substances and saturate the drink with an intense taste. 

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, a geyser coffee maker, cold method of making coffee.

Although coffee came to us from Arabian land, the Arabian method of brewing the drink itself was not widely used. Traditionally, such coffee requires boiling three times. Boiling coffee harms the drink, as it destroys odorous coffee, bouquet and aroma, enhances the taste of bitterness, to eliminate which Arabs have long been adding cardamom to coffee. We prefer to first seek the help of a coffee preparation technique and technique..

There is no single, ideal way to brew coffee. The best way is the one that you like, so you decide how much trouble, time and money to spend at the same time. An important factor in the preparation of coffee remains the ritual itself. A cup of coffee in the middle of a hectic day or after hard work is over is the time spent on yourself.

Making the perfect cup of coffee.

Use freshly ground grains, preferably roasted no more than a week ago, store grains in an airtight container.
Grind coffee immediately before brewing.
Use cold water to brew coffee. Bring water to a boil, but do not boil, do not pour boiling water into ground coffee.
Using your favorite cooking method, do not rush coffee, let it brew.
Drink freshly brewed coffee immediately.
Do not forget to warm the cup before pouring coffee there.

Making coffee in Turkish.

The drink we call “Turkish coffee” may have come to us directly from the first coffee aficionados. Very finely ground coffee beans, sugar, water, in that order everything goes to Ibrik, cezve or Turk, a small copper saucepan with a long handle. You will need two teaspoons without a slope of coffee and one teaspoon of sugar for each cup.

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

As soon as the drink begins to boil, remove it from the heat. When boiling, the liquid rises to the neck of the ibric, so you should not pour water to the very edges. Coffee must be brought to a boil three times. Traditionally, this type of coffee is made with cardamom. You can buy ready-made cardamom or grind it yourself. Do not use the same coffee grinder for cardamom and coffee. You will need one grain of cardamom per cup of coffee.

Making coffee in a percolator.

The percolator was invented in 1827 in France, and soon it became popular in the United States. With this method of brewing coffee, the house is filled with a wonderful aroma and a cozy rumbling of water working inside the machine. True, it is believed that at the same time the water boils, and the coffee acquires a bitter taste.

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

Vacuum method of making coffee, vacuum vessel “Cona”.

The vacuum coffee method was first proposed in 1840 by Robert Napier, a Scottish marine engineer. The idea is based on a rounded vessel half filled with water. With pre-ground coffee in a container, it is placed above the burner. After that, under the influence of heat, coffee enters a rounded vessel, passing through a siphon located at the junction of the upper and lower parts. After some time, the device received the name “Kona” on the market..

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

Although this method of brewing coffee resembles the experiments of an alchemist, it nevertheless makes it possible to prepare an excellent drink if it is not allowed to boil. Of course, in everyday use, such a device is not very convenient..

Drip or filter method for making coffee.

The drip or filter method for making coffee is the most popular in the modern Western world. The author of this method was the Frenchman Jean Baptiste de Bello. The device consists of two parts. Coarse coffee is placed in a paper filter in its upper part, on which hot water is poured. Water passes through the coffee in the filter and enters the coffee pot located at the bottom of the machine.

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

The process takes 6-8 minutes, resulting in an almost transparent drink. Electric drip coffee makers allow you to use a certain amount of water, which at the optimum temperature manages to process almost all of the coffee in a disposable or removable filter. The advantage of a disposable paper filter is obvious – used and discarded. Paper is also considered a more reliable filtration barrier..

The best among the removable filters is the “golden” mesh filter, which passes thick fragments, which gives the coffee an original texture. Such machines require coarser coffee. Use cold water, bringing it almost to a boil. Warm up the coffee pot, add some water to the ground coffee to “wake up” coffee oils, then pour the necessary amount of liquid.

French press or plunger type coffee maker for making coffee.

What is called the French press in America is simply a plunger type coffee maker for Europeans. Many people prefer to make coffee in it, because in this way it is possible to extract maximum taste and aroma from the beans. Other methods sometimes degrade the taste of coffee. A paper filter, for example, gives the drink an off-flavor.

The method of making coffee in such a coffee maker is very simple. Heat a glass coffee pot, pour coarse coffee (about 5 grams per cup) into it, add hot water, stir. Leave to infuse for 4-5 minutes. Then lower the plunger with a stainless steel mesh piston down to separate the thick particles from the infusion. This is a very convenient coffee maker, as it allows you to easily get rid of the grounds and enjoy the rich taste of coffee.

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

In addition, you can purchase coffee pots of various sizes. Perhaps the disadvantage is that the coffee prepared in the French press cools down pretty quickly. We advise you to purchase a ceramic french-press or “thermos-press”, which the market offers today, or a special case for keeping heat in a coffee pot. In the end, just make another serving of fresh coffee. The main thing to remember is that the French press does not have to have a synthetic mesh on the piston, the steel one is much more reliable and durable..

Making coffee in a coffee pot and mocha geyser coffee maker.

Many are of the opinion that the old-fashioned way of making coffee in a coffee pot is still the best. You will need very coarse coffee, it should be poured to the bottom of the coffee pot. Pour hot water, stir, insist for several minutes, then pour over the cups through a strainer. It is believed that the eggshell added to the coffeepot takes away small particles of thick.

Methods of making coffee, in Turkish, in a percolator, vacuum and drip method, in a French press, geyser coffee maker, cold method of making coffee.

Espresso, mocha, and Neapolitan coffee can be prepared on the stove, and the drink is very dark. In the kitchen of every Italian, there is a special coffee pot, consisting of two chambers, it is sometimes also called a geyser coffee machine. When preparing coffee, water from the lower chamber under pressure passes through the tank with ground grains and enters the upper chamber, from which the finished coffee is poured a little later.

Cold coffee.

It is good to have ice coffee in reserve, especially in the summer. Mix a few tablespoons of ground coffee with one liter of cold water and leave for 12 hours. Strain the infusion and keep in the refrigerator until use. This coffee has a very strong aroma, and it will need to be diluted with water to taste. In the refrigerator, the infusion persists for several days. Many people think that cold-brewed coffee is easier to assimilate, since the gentle preparation process avoids the extraction of excess oils and reduces coffee acid levels..

Based on the book Coffee. Expert Advice.
John Thorne, Michael Segal.

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