How to make coffee of different density and different tastes. Workshop ... using timeless classic methods
... using timeless classic methods
Every self-respecting coffee lover brews a favorite drink at home. As one understands that an unverified establishment can easily not meet expectations. However, let's take the opposite situation - you always buy take-away coffee, but today you decided to make it yourself. We will tell you how to choose the right equipment and raw materials, as well as how the finished drinks will differ from one another.
Turk (cezve) for rich and dense coffee
Why coffee is good in cezve: full control of what is happening. If you like sweet, you can add sugar or honey at the beginning of brewing. For aroma, drop a slice of orange zest into the water or replace part of the water with orange juice. For spice, add, at the beginning of brewing, grains of cardamom, nutmeg, peppercorns, and a little cinnamon. As they say, to your liking!
In ancient times, the eastern nomads brewed coffee in copper pots - the same ones in which they prepared food. It was inconvenient to carry large dishes over short distances. At the beginning of the 8th century, the nameless inventor forged the first dalla - a small vessel with a long handle and an elongated nose. The Syrians, it is known as Ibrik, and the Armenians call it srjep. But around the world, the coffee pot has spread under the Turkish name of cezve. Not too honorable, but the common name for us “Turk” arose after the Russian-Turkish wars, when cezves, along with captured enemy soldiers, began to spread into the Russian Empire.
Moka (Geyser coffee maker)
The principle of operation of such a coffee maker is simple. When water is heated, steam forms in the lower tank. It exerts pressure by which boiling water rises through the filter with coffee and extracts it, and then enters the upper tank. In which there is no longer water, but coffee with a relatively dense taste and aroma, reminiscent of espresso.
For a geyser coffee machine, it is customary to take medium-ground coffee, better than medium-roasted coffee, and clean freshwater. Barista, specializing in the "alternative" recommends preheating the water in advance and then installing a funnel with coffee and an upper tank - so the drink will be less bitter. But Italians themselves make coffee in mocha in cold water. Brew over medium heat until you hear a typical "snort," meaning that all the water has passed through the filter.
What is a good geyser coffee machine? Simplicity, affordability, and stable results. Of course, you can spoil it, but for this, you need to try: take too fine grinding or overexert on the stove.
The history of moka began in 1933 when Alfonso Bialetti received a patent for the production of geyser coffee makers "Moka Express". The company produced only 10 thousand coffee makers in 6 years, and then the Second World War began, which have stopped the production. In 1945, the son of Bialetti joined the work, and the angular aluminum mocha became widespread, quickly turning into a symbol of home comfort in Italian style.
French press (aka Coffee plunger, Cafetiere or Coffee press)
To prepare a delicious drink in a French press, you need raw materials of the freshest roasting and, preferably, fresh rough grind. Experienced barista advises a coffee to water ratio of 1:10. Coffee is poured with water heated to 92-95 degrees, mixed and brewed for 3-4 minutes. Then it is necessary to gently push the press so that the sediment remained at the bottom of the press. The resulting drink has a clean taste and low density.
The French press is ideal in situations where there is no stove nearby, but there is boiling water. Also, when there is no time to check a cezve or moka at the stove. However, it is essential not to overexpose the finished drink in the coffee pot; otherwise, it will start to be bitter.
There are many legends about the invention of the French press, but the first documented mention of the coffee machine with a sieve press appeared in 1852. In 1928, the classic version of the French press was born: a glass bulb, a metal lid, and a piston with a strainer holding coffee sediment at the bottom.
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