Aromatization of coffee when cooking – the process requiring a certain attention and observance of proportions. When cooking coffee in a cezve and when cooking in the coffee machine the aromatization happens differently.
Aromatizations when cooking coffee in a cezve
When cooking coffee in a cezve (Turk) it is possible to flavor coffee a large number of spices and also various fruit, candied fruits and chocolate.
It is possible to receive coffee with orange smack as follows: at the beginning of cooking of coffee to add largely cut or just torn orange peel to a cezve. For 1 portion of coffee there is enough dried peel of a half or third of fruit. The orange dried peel can be replaced tangerine. It is better if a dried peel dense: in such the greatest number of aromatic substances contains.
Ginger is considered one of the most suitable seasonings for coffee, however with it it is necessary to be careful as the root of ginger gives too strong aroma. In the middle of cooking of 1 portion of coffee it is possible to add 3-4 small pieces of a root or a little cracked dried ginger. In coffee there will be a light spicy aroma with hardly giving sourness. Such aromatized coffee not only is tasty, but also is useful to health as any tincture of ginger enhances immunity.
Anise, carnation, black pepper – three seasonings impacting to coffee pronounced east relish unlike enough soft muscat and cardamom. It is necessary to add them at the beginning of cooking in a cezve in very small quantity. For 1 portion of coffee 2 kernels of an anise, 1-2 peas of pepper and 1 inflorescence of a carnation are enough. The bigger amount of spices will hammer taste of coffee. Cinnamon – the most widespread seasoning to coffee. It is possible to flavor coffee both a ground cinnamon, and a cinnamon stick. In the latter case the aroma will be less saturated, but softer and rather notable. For 1 portion of drink it is necessary to add 1 small cinnamon stick at the very beginning of cooking.
Aromatizations when cooking coffee in the coffee machine
When cooking coffee with the coffee machine all natural fragrances add to already ready drink. There are very many simple recipes of aromatization. For example, the known toning and summer drink coffee with mint is considered. For its preparation it is necessary to put fresh leaflets of mint (8-12 leaflets) on a bottom of a coffee cup, then to fill in with the drink made in the coffee machine and to wait 2-3 minutes. The received coffee will have bright saturated taste and light mint aftertaste. Other interesting fragrance for coffee is the usual lemon. It is possible to add lemon segment to coffee and then the sour taste will emphasize drink advantages. If desired it is possible to create "sitsiliano" - the espresso with juice of a half of a lemon and sugar which is very invigorating and bright drink. Anyway at aromatization of coffee it is necessary to be careful in a dosage of components not to lose initial taste of coffee beans.