HOW TO MAKE COFFEE ??
The coffee maker is easy to use and produces a full-bodied and rich coffee aromas. The machine more note has a hourglass shape, but in the market if they are of many forms and styles.
If the design change, the principle of operation remains the same: the water contained in the base warms. The vapor pressure of about 2 atmospheres pushes up through the ground coffee and ... that's it. Because the coffee gets better, the blend should not be ground too finely. The flame must be sweet. Prohibited to keep the coffee maker on the stove too long.
How to prepare a mocha to perfection:
- fill the base with cold water up to the level of the valve and not beyond. Insert the filter
- completely fill the filter with ground coffee, but without compressing the powder
- make sure that the filter and rubber gasket are in place. Tightly screw the two parts of mocha
- put the coffee maker on the stove. Caution: Keep the fire low
- remove from heat immediately mocha, not just coffee and salt begins to bubble. In this way you extract only the most noble of coffee
- stir coffee with a spoon before pouring it into the cups
- rinse the coffee maker with hot water and let it dry completely before screwing.
How mocha made
The Moka is an 'Italian
invention of the '30s. The
name refers to the town of Mocha, Yemen, famous for the quality of the coffee. It consists of a kettle (lower part), a filter funnel, a binder (upper part) equipped with a second removable filter, held in place by a rubber gasket. Seal and removable filter should be changed periodically.
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How to prepare espresso
The name says: an espresso should be freshly prepared, and eaten immediately. It is obtained by passing for 25-30 seconds a jet of hot water under pressure (9 atmospheres or more) through a layer of seven grams of ground coffee thin and pressed. The result is a concentrate - no more than 30 ml - pure gustatory pleasure.
For connoisseurs, l 'is the quintessential espresso coffee:
the preparation that enhances the richness of fully aromatic notes, joining the
velvety sensations procured from the cream.
A perfect espresso is a small miracle of chemistry and
physics. A fact of science and art together.
The Art
of Espresso
In its entirety, the rite of preparation of 'part expressed
by the grinding of the coffee beans, which should be done at the time.The art of the barista, or
dell'intenditore, is to calibrate the grind, in press rightly the coffee powder
in the filter, in 'pull out the drink at the right temperature at the right
pressure and the exact time.
How to prepare cappuccino The cappuccino has many fans, both in Italy and abroad. But not everyone knows that you can prepare a great cappuccino at home, once acquired familiarity with the right amount of water and foam. And, of course, if you own an espresso machine with a lance for steam.
A cappuccino corresponds to about 150 ml of beverage, consisting of an espresso (30 ml) + equal parts of milk and cream.
To prepare a cappuccino at best:
- fill one third with a pot of cold milk metal
- operate the jet of steam for two seconds, to remove any residual water
- immerse the tip of the steam wand into the milk and operate the jet. As the foam rises and the milk volume grows, lower the jug holding the tip submerged at all times and at an angle to get a vortex in the milk. Do not shake unnecessarily
- continue with steam until the milk reaches 65 ° and its volume doubles
- to compact the foam strike decisively the base of the pot on a plane
- prepare an espresso in a large cup
- pour the milk directly into the cup, starting from the center
- Finally again use the spear to remove any residual milk.
The best foam
The
consistency of the foam
depends on the percentage of fat in milk. The foam of whole milk is creamy, thick and velvety, that of semi-skimmed milk is less soft.
The foam produced from skimmed milk resembles a meringue and dissolves immediately.
For cappuccinos use fresh whole milk, or at least semi-skimmed fresh milk.
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How to prepare Neapolitan coffee
The Neapolitan coffee maker (but in Naples is called "Cuccumella") produces a light-bodied coffee and full-flavored. Prepare the coffee using it means to follow a ritual of home made slowly, and celebrated by many illustrious Neapolitan.
To prepare perfectly the Neapolitan
- calculate 5-6 grams of coffee for every cup. The grinding of the powder to be average, and the coffee is placed in the tank with holes. Screw on the filter
- pour the water required in the lower part of the machine, without exceeding the hole. Insert the tank complete with filter coffee. Screw the two parts of the machine
- put the Neapolitan (with the beak downwards) on the stove and bring the water to a boil
- the water boils when a wisp of steam comes out of the hole. At this point remove the machine from the heat and, holding it tightly to the handles, turn it upside down with a bang ...
- ... So that the water falls through the filter with the coffee powder and go to collect in the tank bottom. It takes a few minutes
- serve. Do not forget, then, of the Neapolitan wash with warm water and, if needed, a mild detergent and dry thoroughly.
Naples and the Neapolitan
The Neapolitan coffee is invented in Naples, from the first percolator built in 1691 by Du Belloy. The name of its inventor is unknown. In the city 's use of coffee spreads at the end of 700, thanks to a bill of restaurateur Peter Corrado containing a song in defense of coffee, which was presented as a drink of hospitality, friendship and good wishes.
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How to prepare COFFEE FILTER
The grind is critical: it must be the media. When is too coarse the coffee tastes weak, when it is too late the taste is bitter. For a good result in the coffee cup should be eaten within a few hours of preparation. The machines must be cleaned, preferably every week, to eliminate oil and mineral incrustations that can alter the taste of coffee.
It is prepared in this way:
- heat carafe for a few minutes, filling it with hot water
- calculate a heaping tablespoon (7-8 grams) of coffee every two cups of water, each of 100-150 milliliters. The amount of coffee you can adjust according to your taste
- put into the machine the right amount of water and extract
- to keep the coffee warm and fragrant, use a thermos.
A word of advice
Do not store your coffee in glass jugs that are supported on the heat source: give the drink an unpleasant taste burnt.
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How to prepare TURKISH COFFEE
To get a perfect Turkish coffee you need to get the c Affe very finely ground.
The tradition will be using a grinder brass, so as to obtain a powder as fine as icing sugar.
It is drunk in small cups and low, when the dust has settled completely.
It is prepared in this way:
- pour the amount of water in the cezve (about 50 milliliters per cup)
- add sugar to taste, depending on the degree of sweetness desired, and stir to melt it
- bring to a boil, then remove from heat and add the cezve a teaspoon of coffee per person plus one
- The coffee is then boiled for two consecutive times, taking care, including boiling and the other to remove the cezve from the fire, removing the foam that forms and mix well
- before serving the coffee, add a tablespoon of cold water to speed up the filing of coffee powder on the bottom and then pour it into the cup without filtering.
The flavoring
In many countries, the Turkish coffee is flavored with spices such as cardamom and cinnamon.
If you want to try just add the finely ground spices.
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How to prepare FRENCH PRESS
A
cylindrical pot with a piston
that presses on hot water and coffee powder: among all the preparations, this
is the most simple. The secret
is the right degree of grinding: the ideal is a medium size, consistent and
uniform.If the filter becomes clogged or if the coffee is cloudy
to say that the powder is ground too fine.
It is prepared in this way:
- place the pot on a dry, flat, non-slippery. Hold the handle firmly, then firmly pull the plunger
- put into the pot a heaping tablespoon of coffee (7-8 grams) per 200 milliliters of water
- pour hot water into the pot, not hot
- mix the contents and cover with the plunger / filter for a few minutes (3-4)
- submerge again and push the plunger down.
- the pressure exerted on the plunger goes a slow, gentle and steady
- after
each use, wash the pot with water and a mild detergent, then dry
thoroughly.
Hope you enjoy it ...Thanks !
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