It would seem that coffee has long and firmly entered our lives. Today, very few think of their morning without a cup of this invigorating and fragrant drink. But only a select few know about its correct brewing. Say no to coffee machines and toss that brightly colored "instant" can in the trash. Today we will teach you how to brew coffee correctly, and, therefore, to get maximum pleasure from its taste.
Where did he come from?
Of course, this drink came to us from the Arab world. Coffee - from the Arabic "kahwa". homeland of grains coffee tree, rich in aromatic substances and alkaloids, mainly caffeine - South Arabia (Yemen) and Ethiopia. They still grow there the best varieties coffee - mocha (from the distorted Mecca) and Arabica. Wild forests of the coffee tree are common in Africa, in Madagascar.
However, the main suppliers of coffee to the world market today are the countries of South America (Brazil and Colombia provide 60% of coffee to the world market), where it was brought by greedy Europeans. In terms of their biochemical parameters, these varieties are worse than real African and Arabic grains. The best coffee from Latin America now supplies Costa Rica, in second place in terms of quality - Colombian, and the most massive, medium or even worse quality - Brazilian.
How to brew coffee?
Properly prepared coffee should be thick, strong and aromatic. He is able to drive away sleep, cheer up. To begin with, the Turk needs to be slightly warmed up - for this, rinse it with boiling water. Then pour in the coffee. The usual norm is 2 teaspoons per 100 - 150 ml of water. Now pour boiling water over the coffee, and try not to have any powder on the surface of the water. And do not forget - clean water should be used to make coffee.
Now heat the water, but not too fast. Bring the drink to a boil, but do not boil. As soon as the foam rises to the edge of the dish, immediately remove the drink from the heat. Wait a little for the thick to settle, and serve coffee to the table. You can speed up the settling process if you drop a few drops of cold and necessarily boiled water on top.
If you don't want to bother with pre-boiling the water, you can slightly modify the described cooking process. Pour into coffee pot cold water, bring to a boil. After that, remove from heat, quickly add coffee, stirring until a thick foam forms. When it settles, put the Turk back on low heat and bring it to the moment when the foam "breathes". This can be repeated 3-4 times, resulting in coffee foam accumulates a lot of aromatic and flavoring substances.
In Brazil, a slightly different order is adopted. at first ground coffee Turks are poured to the bottom, then poured with boiling water, mixed and filtered into a vessel previously scalded with boiling water. There is enough unusual options cooking. For example, a pound (0.45 kg) of medium-ground coffee is immersed in a quart (0.95 L) of cold water for a day. The extract is then filtered. For cooking coffee drink cold extract should be mixed with cold water.
Try the same oriental way. This will require a small conical saucepan with a long handle called a cezve. This method requires finely ground coffee. Put sugar and coffee in the cezve, pour water and heat slowly over low heat. As soon as the foam rises, immediately remove the cezve from the heat, making sure that a layer of foam remains on the surface of the coffee.
Coffee should languish for some time, inside the cezve, covered with foam, like a lid. Repeat the heating process 2-3 times. The second option is also possible. Put sugar in the cezve, pour cold water and bring to a boil. Then remove the cezve with boiled water from the heat and pour coffee into it, stirring quickly with a spoon. A thick foam should rise. After the foam settles slightly, put the vessel back on low heat. After several heatings, the drink will be ready.
Very often we are faced with a situation where ground coffee suddenly runs out. We have to be content with a soluble look. But few people know that such a drink, properly brewed, has good palatability and can easily replace a cup of real coffee.
How to choose a soluble type?
First you need to choose a variety containing minimal amount caffeine. The soluble form, made by manufacturers in powder form, is the most a budget option. Distinctive feature is the content huge amount caffeine. It is recommended to use it with cream or with the addition of milk.
Powdered coffee drinks differ in taste and aroma from granulated and freeze-dried coffee drinks. soluble species not for the better.
There are varieties in the form of granules. The taste is more saturated, but the coffee aroma is not pronounced enough. Produce a granular appearance from powdered coffee by moisturizing.
The softest, containing the minimum amount of caffeine, is the freeze-dried look. It is made from Arabica beans. This is a more expensive type of coffee, but the richest and most aromatic.
It is no secret that it contains artificial flavors that are added during production to enhance the flavor. Under the influence of boiling water, it begins to emit a strong smell of chemical additives, and not coffee. The taste becomes sour.
Therefore, before cooking, it is necessary to clarify what the temperature of the water should be so as not to spoil the taste. Many manufacturers recommend brewing hot water and not boiling water.
The optimum water temperature should be around 80-90 degrees.
Cooking method
Instant coffee connoisseurs advise brewing it according to special prescription This will help bring out the flavor notes.
To enjoy an excellent coffee drink, do not rush. To begin with, warm the cup thoroughly with boiling water. Then pour one or two teaspoons of instant coffee into a heated empty cup and add sugar. Mix the contents of the cup and pour a tablespoon of hot water. Grind until you get homogeneous mass, granules and sugar must be dissolved in water. Next, add hot water and stir. Under no circumstances should you use boiling water.
Additives
With additives instant coffee This drink will acquire a unique taste. For example, if the taste is slightly bitter, you can add grated chocolate, a little cinnamon or a few drops. orange juice. Then an instant coffee drink will perfectly invigorate and cheer you up.
Do not add cold milk: it will muffle the flavor. The taste will be much more aromatic and pleasant after adding hot milk.
With the help of nutmeg, you can feel sophisticated, refined taste east. Anise will give a sweetish aftertaste.
disadvantages
It should be noted that instant coffee drinks (in addition to positive properties) differ large quantity shortcomings. Experts do not advise people with cardiovascular diseases and stomach diseases to abuse this coffee due to the high content of caffeine and high acidity.
But soluble It also has an adverse effect on the functioning of the kidneys.
Therefore, no matter how good the taste of such a coffee drink is, you should not get carried away with it too often. Real ground coffee is much healthier and tastier. You can also brew ground coffee in a cup.
The main part of lovers of an invigorating drink prefers to drink it in the morning after waking up. There are times when coffee makers may not be at hand. A fragrant water-soluble coffee comes to the rescue.
cooking options
To make simple instant coffee, you need to take:
- 240 ml of boiling water;
- 2 teaspoons of instant powder;
- 2 teaspoons of sugar, if desired;
- a little milk or cream to taste;
- you can add various spices or vanilla extract for more piquant taste.
In order to prepare whipped instant coffee, you will need:
- 1 tsp instant coffee;
- 180 ml of milk or cream;
- ice - 5 cubes;
- granulated sugar - 2 tsp;
- Vanilla or chocolate can be added if desired.
To make instant latte you will need:
- 1 tsp coffee;
- 2 teaspoons of boiling water;
- 240 ml of boiling water;
- Sugar can be added if desired (a couple of teaspoons);
- spices and cocoa are added to taste.
To prepare a drink simple recipe you need to boil the water, it should be almost boiling. You can boil water in microwave oven, on the stove or in an electric kettle. For brewing, you need to give a minute for the water to cool slightly.
The amount of powder must be calculated based on the amount of water available. If you do not know the proportions, then in most cases they are written on a can of coffee.
At the stage of adding granulated sugar and spices, you should focus on the following proportions:
- 240 ml of liquid will need 1 tsp. Sahara;
- flavors should be added based on the preferences of the amateur.
Cooking steps:
- For chocolate lovers, you can add cocoa powder or chocolate syrup.
- The classic taste will help you get some drops of vanilla extract.
- For a more spicy flavor, mix allspice, cardamom, cinnamon, nutmeg.
- You can use flavored cream powder instead of sugar and spicy additives.
- Pour a glass of hot water.
- Add right amount instant coffee.
- Pour in the desired amount of cream or milk. Their number depends on your preferences. Milk will help to be whole, coconut can be diluted coconut milk with the usual. Some coffee drinkers prefer not to add dairy products to their brewed coffee.
- The last step will be a careful reweighing of all the components in the cup.
Iced coffee
In order to properly prepare the base for this type of drink, you need to mix 1 teaspoon of coffee and 2 teaspoons of hot water. After that, a thick slurry is obtained.
For a richer taste, you can add the following components:
- cocoa powder or chocolate syrup;
- vanilla extract (for a sweeter taste);
- a pinch of spices;
- dry flavored cream.
The next step is to pour the resulting coffee syrup on ice. Pour as slowly as possible. You can drink iced coffee without adding cream, or you can add the right amount on top of ice. The amount of milk to add should be determined based on your preference.
The drink should be consumed immediately after preparation to prevent the ice from melting. You can drink it through a straw or as usual.
Whipped coffee
In order to prepare whipped coffee, you need to prepare a kitchen blender. It's important to make sure it's clean.
- Soluble powder, granulated sugar, ice, milk must be placed in the blender bowl. For example, for a serving of milk 180 ml, you need to take 1 spoon of sugar, 1 spoon of coffee and 6 ice cubes.
- Beat coffee in a blender, after which you can add a teaspoon of vanilla extract, caramel sauce, chocolate syrup for a more savory taste. After you need to beat all the ingredients until smooth. All additives are determined based on personal taste preferences.
- If the consistency is too thick after mixing, add milk. If, on the contrary, the mass is liquid, then ice is added.
- It is better to pour the drink into tumbler. The whole mass will not overflow, so you need to stock up on a spatula or spoon.
- The last step will be the original dyeing. You can think of anything from grated chocolate to whipped cream.
Cappuccino
Instant cappuccino can be prepared in several ways. It can be a cappuccino with frothed milk or an Indian cappuccino.
In order to with whipped milk per serving, you need to take:
- 1 glass of water;
- 2 spoons of coffee;
- milk and sugar to taste.
Bring 250 ml of water to a boil, add 2 teaspoons of instant powder and the preferred amount of granulated sugar. At the same time bring the milk to a boil. You can use a small saucepan for this. After boiling, remove the milk from the heat.
To prepare cappuccino foam, pour the milk into a well-closing container and shake vigorously until foam forms. This usually takes 30 seconds. Transfer the resulting milk mass with a spoon to the surface of the drink.
In order to prepare an Indian cappuccino, you need to take:
- 1-1.5 tsp soluble powder;
- 1 spoon of sugar;
- ½ teaspoon of water;
- 230 ml of milk.
It is necessary to put the milk on the fire, at this time mix the powder with sugar and water. Stir the mixture to a homogeneous brown mass. After boiling the milk, remove it from the hob, pour it into the mixture, mix well (the foam should turn out). Invigorating drink is ready!
If coffee for you is just something from a professional coffee machine or the result of the transformation of an instant powder, then we will surprise you - coffee is something more. HLEB learned how to start an alternative acquaintance with this drink, how to make it enjoyable to prepare, and why it is needed at all
Where to begin
Before you go shopping for your perfect coffee, decide how you see it. Be sure to tell the barista (you went to a professional store, not a supermarket, right?), what kind of coffee you prefer, how you are used to preparing it, and what you are looking for in this drink. Do not be afraid to admit that you drink instant, yet this is the easiest way. Don't forget that a barista is not just a person who knows how to turn on a coffee machine, but a person with a deep understanding of coffee. Good craftsmen have drunk thousands of mugs, ground tens of kilograms of various varieties, and already by sight they distinguish one grain from another. So they are worth listening to.
Today, the coffee machine remains the most popular method of making coffee, but there is a growing focus on alternative brewing methods. Their main advantage is the ability to receive every time new drink, the way you want according to your mood. This is a whole field for experiments: you can try different varieties and change the conditions - the amount of coffee, brewing time, water temperature. You shouldn't be afraid. Basically, there are no wrong ways to cook. The main thing is to understand how changes in proportions affect the taste and strength of coffee, what leads to what, and which option is closest to you.
Why Rareness and Grinding Matter
Because the taste of coffee directly depends on it. For example, grinding can be fine, medium and coarse, and this affects the brewing time - large particles need more time. The main thing is that the grinding is uniform. If you want to dive head first into coffee craftsmanship and grind your own beans, then that's great for a lot of reasons.
First, your coffee will always be fresh. Secondly, you yourself can control the degree of grinding by adjusting the millstones. It is better to choose coffee grinders with ceramic burrs, they give a more uniform grinding than blade grinders, and the coffee is less likely to overroast. Thirdly, many people find the process of rotating a coffee grinder (we are talking about manual) awakening, pleasant and, contrary to popular belief, not taking much time.
If you are not ready for this yet, you can buy coffee in small portions. For example, in Kafema, which helped us prepare this material - they grind it in a professional coffee grinder, and it is always freshly roasted. It is best to store ground coffee in a ceramic or glass (by no means iron), opaque jar with a rubberized lid. These can be found at any grocery store and home improvement store.
Standard coffee roast is medium. It is she who reveals the taste of coffee most harmoniously and brightly. But there are other roasts, for example, light. It gives coffee a slightly viscous herbal taste, a kind of pea, a hint of undercooked rice or underbaked bread. If the roast is dark, then burnt sugar will be felt, because the grain contains sugar, and it is released precisely with excess heat. If you open a pack with such coffee, you can notice with the naked eye a slight caramelization of the beans. Such coffee will be bitter, burnt, although some consider it tasty, for example, Italians, and it is from this that they make espresso. But you need to understand that they just swallow 35 ml of such coffee, get vivacity and run on, savor pleasant taste won't work with him. All alternative brews require medium rare. Otherwise there will be either acid or bitterness.
What about varieties?
And, finally, an important step is the choice of a coffee variety, but here, as with perfumes, you will have to try, otherwise you cannot choose. In total, there are two well-known varieties of coffee in the world - Arabica and Robusta. In world markets, Arabica is valued much higher than Robusta. There are various international associations that select the best Arabica beans in coffee-producing countries (for example, the Cup of Excellence). Leadership in the quantity of coffee grown is not always leadership in quality: now coffee from small family plantations, with its own stories and growing characteristics, is a reality, and it costs much less than the famous Kopi Luwak. Currently, coffee is grown in North America (Mexico, Costa Rica, Cuba), South America (Peru and Colombia), Africa (Kenya, Tanzania, Ethiopia, Cameroon) and Asia (Vietnam, India, Indonesia).
To cater to one or another common taste need, various blends of Arabica or Arabica with Robusta are created. Mixtures are easy to prepare and also easy to drink, sometimes they have downright telling names - for example, "Harmony".
Cafema has the entire world coffee belt and, choosing varieties from different countries, you can make small gastronomic trips around the world. To get them off to a good start, you can ask the barista to sample a portion of any coffee you are interested in using some alternative method.
A lot of things affect the taste of coffee (just like wine). Firstly, the place where the grains grew (soil, air, monsoons, winds), secondly, the type of grain processing (dry, washed or semi-washed) and, finally, thirdly, the roasting technology. Coffee can have anything in its bouquet: nuts, fruits, berries, honey, bread crusts, chocolate, etc. or, if something went wrong at any of the steps, the coffee may have unpleasant grassy or rancid undertones in the taste.
Coffee is bad
Not really. If you do not drink liters of Robusta (the strongest variety with bright bitterness), then nothing bad will happen. Doctors believe that without harm to health, you can drink up to four cups of coffee daily, with or without milk - at the discretion of everyone, but it is better without sugar (it overshadows the taste of coffee and spoils everything). If you feel that something has gone wrong (sleep has disappeared and your hands are shaking), it is better to consult a doctor. Perhaps everything is in order with coffee, caffeine is simply contraindicated for you, and then decaffeinated coffee will be the way out.
Do not be prejudiced against him. Decaffeinated coffee is made from good coffee beans, using the same technologies, only caffeine is “taken out” from it, leaving all the other pleasant properties - taste, color and aroma. Great option, for example, for pregnant women. Everyone else should adopt only the rule that in the evening it is better to reduce the strength of coffee. In Russia, there are no special rules for drinking coffee, as, for example, in Italy. There, cappuccino is ordered only before lunch, and a person who drinks it after 12 noon immediately betrays a tourist in himself. If you are in Rome, don't forget.
What is bad soluble
In essence, nothing. If it exists, then someone needs it. The main thing is to choose the right manufacturer, and check the composition - there should only be natural ingredients(instant coffee is more often guilty of artificial flavors or frank coffee waste), and it must be produced no more than six months ago. And it is also believed that freeze-dried coffee is better than granulated and powdered coffee.
Alternative ways to make coffee
Chemex
The apparatus consists of an Erlenmeyer flask (the author of Chemex is an American chemist who wanted to get his perfect coffee, and probably, like any scientist, he just had a flask at hand), and a glass funnel, which can also be ceramic and plastic. Coffee in Chemex is brewed using the pouring method - boiling water from a teapot is poured into a funnel, where coarse coffee passes through a paper filter and pours into a flask, becoming light and clean. According to the fortress, it is best suited for the afternoon and evening.
Time: about 2-3 minutes.
Coffee: large, coarse grind.
A portion: in a large Chemex you can make up to 6 servings, in a small one - up to 3.
Aeropress
The main advantage of Aeropress is mobility and simplicity. You just need to pour coffee, pour water (the recommended temperature is from 80 to 95 degrees) and press the press, which will release all the oils, and the coffee will turn out to be fragrant. It's almost as easy as brewing ground coffee in a mug, but more pleasant - the paper filter will keep all the particles, and the taste of the coffee will be brighter.
Time: 1-2 minutes.
Coffee: from medium to coarse grinding.
A portion: 15-20 grams of coffee will give about 200 ml of coffee.
Turk on water or milk
Turks are different: from copper, ceramics, clay. Each type has its pros and cons, it is worth determining which is more suitable for you. For example, ceramics store heat well and slowly release it. In such a Turk, coffee is boiled evenly, but there is a risk of overcooking, so you will have to hone the skill of removing it from the stove before it “explodes” (foam will come to the neck). The same problem is not terrible for copper - it cools quickly, and it is recommended to remove it from the fire at the very moment when the foam has already appeared. And clay Turks are suitable for those who have clearly defined their favorite type of coffee, because clay tends to store the aroma of the drink that has been in it.
In Turkey, where the method of brewing coffee in a Turk (otherwise “oriental”) comes from, there is also a special gesture - before serving coffee, they break the foam on it and knock the Turk on the table several times, so that the remnants settle down below, do not fall into the mug, and did not spoil the enjoyment of the drink. And lovers of spices can safely add them to coffee right during brewing. Cinnamon, cardamom, nutmeg, dried mint, and even salt (it enhances the flavor greatly) will do. And if instead of water you brew coffee in milk (it is better to choose fatter - 3.2-3.5%), then you get tasty coffee yy drink.
Time: from 3 minutes on low heat.
Coffee: fine grinding, "to the dust."
A portion: a teaspoon of coffee with a slide for 100 ml of water. It is important to always completely fill the volume of the Turks with water. They come in 100 ml to 600 ml.
Siphon
Siphon (in other words "gabet") is another alternative way brewing coffee. Pour into the bottom flask hot water, a burner is placed under it, water rises into the upper flask through a filter (disposable paper or reusable rag), and coffee is brewed there. This method will be very popular with those who like to cook in a Turk, but are already fed up. And also for those who love rich, pure coffee without suspension.
Time: about a minute.
Coffee: medium or coarse grind.
A portion: for a large siphon (500 ml) - 27-30 grams of coffee, for a small one (300 ml) -18 grams.
* in a regular teaspoon there are about 6-7 grams of medium-ground coffee, in a tablespoon - 11-12 grams.
In Cafema, 100 grams of the most budget coffee will cost about 133 rubles. A good plantation Arabica costs 258 rubles, and the auction grade Salvador is sold for 458 rubles. You can now buy these and many other varieties of coffee, all coffee paraphernalia and get valuable advice from a barista in the new Cafema store at the address: st. Dzerzhinsky, 40.
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