Coffee - not only the invigorating drink, but also a symbol of psychological comfort and good health. Sometimes art to make tasty coffee becomes one of the composed cordial relations. How it is correct to make a classical black coffee?
Scalded coffee differs from soluble the same as the cigarette smoked hastily - from a fragrant cigar. Many aren't able to prepare a black classical coffee so that the drunk cup brought cheerfulness, had excellent taste, and consumption of this drink turned into a pleasant ritual.
Correctly chosen coffee
- Correctly chosen coffee in the bean will provide a half of success. Choosing coffee, use services of the checked suppliers better.
- Quality coffee in the bean isn't overdried or damp, has pleasant aroma without impurity of the burned smell or smell reminding a moldy odor.
- Before buying coffee in the bean, break one kernel fingers. The place of a break has to be equal, not rough. Grain shouldn't resemble at a razlamyvaniye dense rubber, on the one hand, and shouldn't crumble, publishing a fragile dry crash as sunflower seeds at a razlushchivaniye, with another.
- Good coffee has uniform structure, equal dark brown color without foreign impregnations. Too dark color says that grains are overroasted. And overroast often coffee in hope to hide defects or to remove a crude mouldy smell.
- Shouldn't be and the excessive, ""polished"" gloss - good-quality coffee has characteristic opaque gloss.
Correctly ground coffee
- It is possible to mill grains in the simple electric coffee grinder. Gourmets prefer to grind coffee in the manual mechanical coffee grinder. The difference is that the manual coffee grinder where grains are crushed ""in the old manner"", allows to observe optimum degree of grinding. Certainly, if she serviceable also doesn't summon only antiquarian interest.
- At a grinding of coffee consider that the strongest aroma remains in ground coffee at middle grinding. Too coarse grinding won't allow to take all flavoring and aromatic substances in the course of a zavarivaniye, coffee can badly be ready. Too fine crushing will reduce gustatory qualities, levels aroma or will give it artificial nuance therefore to mill coffee beans ""in powder"" isn't necessary.
- It is better to grind grains how you decided to make this wonderful drink. Grains, namoloty for the future, lose an aromatic properties very quickly, and finding of ground coffee in open space leads to flavoring losses.
- If you had a need to grind coffee for the future, place it in a hermetic can - better glass or ceramic, with a skintight cover. You don't store ground coffee in a plastic bag or plastic capacity at all, it will incorporate an artificial smell and will lose taste.
- Preparation of coffee in the coffee car demands more fine crushing, and at a coffee zavarivaniye in the Turk the grinding can be larger.
Correctly picked up ware for a coffee zavarivaniye
It is possible to cook coffee in different ways, using various devices and tanks. But the coffee made in a usual metal mug or a small pan will strongly differ from coffee made in due form, in ""correct"", specially intended for preparation of coffee, ware.
- The electronic coffee maker automates process and won't allow coffee to run away, burn. Besides the instruction accurately dictates proportions therefore it is almost impossible to spoil such coffee.
- The widespread way to cook coffee in a coffee pot is simple and pleasant, but such way is fraught that coffee can ""overboil"" and gustatory qualities of ready drink will worsen.
- It is convenient to cook coffee in a light, special ""mobile"" glass glass with the piston. In this case coffee isn't boiled, and filled in with boiled water (with sugar or without), nestles several minutes later the piston and is poured in cups. The piston serves as the good filter, and particles of coffee beans won't get to ready drink. All ""cake"" will remain in a glass. It is easy to wash such adaptation and it is convenient to use it, and the way of preparation is simple and doesn't demand special skills.
- Gourmets of coffee beverages prefer classical Turks. Real ""chic"" is preparation of coffee on the heated sand. Set of several small portion Turks on a pallet with sand or just heating up metal surface - allows to make drink without hurrying, moving Turks on the heated surface. Coffee at such refined way turns out dense, with pronounced aroma and saturated consistence.
- More facilitated way - preparation of coffee in the Turk on fire or the electric oven. The Turk should choose qualitative, with a heavy thick bottom and the convenient handle (ideally - as wooden). Cheap aluminum Turks worsen taste and aroma, it is more difficult to make really tasty classical coffee in such Turks.
Correctly made coffee
- Freshly ground coffee, still warm, fill in warm capacity (to the Turk or a coffee pot). It is possible to warm up capacity on a hot surface, on fire or by means of abrupt boiled water with which drench a coffee pot interior.
- Add some coffee to the empty warmed capacity, if desired - sugar, stir and fill in with hot water in the correct proportion. Skilled ""coffee-achievers"" do it ""approximately"". But usually proportions such: 2 teaspoons of coffee powder on 150 ml of water.
- Fill in water with a thin stream that powder remained at the bottom, but I didn't emerge on a water surface. Capacity is put on slow fire and brought to the boil, but not boiled. It is possible guess that coffee is ready on rising ""skin"". As soon as the skin rose and spread to edges Turks - coffee is removed and put aside aside that the coffee skin settled. After that drink can be spilled in cups.
- Those who are irritated by particles of the welded ground coffee beans can use the special filter, a strainer.
Additives in coffee
It is possible to add aromatic and flavoring condiments to coffee - for example, cinnamon, other spicery. Many got used to add milk or cream, lemon segment and sugar to hot coffee. Someone likes coffee with salt, or with pepper. But all variations are avoiding the ""classical"" recipe.
The real classical black coffee has no additives. And especially pedantic gourmets consider that it is even better to add sugar only after coffee is made and removed from fire.