How to boil in pot of delicious coffee
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Turkish coffee is simple and romantic. It’s not the coffee that You buy on the way to work, coffee is for quiet enjoyment. Turkish coffee is especially good for those who love. life!
What is Turkish coffee
This introductory part, is irrelevant, anyone not interested can skip.
Turkish coffee, the Europeans it is often called in Greek, or Eastern, was invented as a drink in the 16th century in the middle East – cooked it in small jars, later called by the Turks or Gosvami. Middle Eastern drink made its way to Europe and then to Russia. Today delicious Turkish coffee is available in various Turkish and Greek restaurants from Moscow to new York.
Coffee brewed Turkish – very tasty, and often strong.
“Turkish coffee” is prepared, as already mentioned, in a cezve, a small vessel narrowing upward, and then abruptly expanding, with a long handle, which contains one or two servings of the drink. Traditionally, Turkish coffeeis placed in hot sand, but on a gas stove at home get no worse. Continue reading
How to recognize the proper preparation of espresso: rammer
The process of ramming
Actually the process is properly called temperance, but the essence remains the same. A very important stage in the preparation of espresso – tamping the ground coffee in the portafilter the portafilter). Many think that this is all not important. But one thing that it seems the buyer of the
drink, and the other Barista.
The rammer, not looking at the apparent simplicity and ease of implementation, very precise and elaborate process. In a nutshell the theory. It’s very simple. If compacted very hard, the water will take much longer time to pass through the dense layer of coffee. If compacted slightly, slightly, without the slightest force, the water will pass through a leaky coffee very quickly.
Tampers are great many. Every Barista picks up his
Hence, changes in taste and chemical composition of the finished espresso. With tight tamping the coffee you will get a lot of caffeine and othertasteless oils. Coffee will taste very bitter, overheated. If poorly compacted, the taste won’t be any or it will be too sour. The most tasty and healthy will remain in the coffee pill, unable to dissolve in water. Continue reading
In this article we will discuss how to sahrawat coffee in the Turk. Some of us drink coffee every morning to Wake up, cheer up and adjust themselves on an operating mode, others prefer to drink it occasionally in the company of friends, accompanying slow conversation.
Securepath coffee can in two main ways – in the special
device (coffee-machine) or on fire (in a coffee pot, ibrik, cezve). There is another method in which a container of water is placed in a heated sand and there is brought to the desired temperature. Today let’s talk about how to prepare tasty coffee in the Turk.
Turk is a metal, usually copper container with a long handle. There are Turks, designed for different number of servings from one till 7-12, depending on the volume of one portion. In any case, the coffee should be prepared at one time, in whatever composition and what cups you weren’t going to use it.
There are different types of grinding coffee for brewing in Turka, of which the Turks recommend those that have a larger particle size. They allow to obtainthe optimum combination of taste and aroma of the drink. Continue reading