How to brew coffee - 8 delicious recipes

Revealing the soul of this magical drink is not easy. The cooking process takes no more than ten minutes, but includes many nuances and subtleties that should not be neglected. The traditions and advice of modern barista will tell you how to brew coffee in accordance with all the rules of art, so that the grains completely give off their aroma.

Secrets of proper and quick coffee

A professional barista simultaneously takes into account at least hundreds of factors affecting the taste of a drink.

Basic rules for brewing coffee can be useful for home use.

1. It is important to choose high-quality grains and properly maintain their freshness.
2. Grind coffee in small quantities, immediately before preparation, so that it does not lose aroma and useful properties.
3. Water quality is equally important. Water should be unboiled, filtered, with a fresh taste. Water hardness must also be considered. The optimal indicator is about 10 dH on a European scale. Hardness salts bind and precipitate the extracted substances. As a result, a dirty rim appears in the cup, and the drink loses its strength.
4. Cooking in a Turk requires special attention and art. To better reveal the aroma of coffee, ground grains can be poured into an empty Turk and lightly roasted.
5. In the process of preparation, do not mix the drink so as not to destroy the foam formed on the surface. Evenly distribute the coffee at the bottom will help a few circular movements of the Turk. If the coffee “lives” under the foam, that is, it moves slightly, this will improve its taste.
6. The drink should not boil, otherwise, it loses its aroma and acquires an unpleasant bitter taste, which has nothing to do with the strength and richness of coffee.The optimum temperature is 85-95 C, when the water boils with a "white key".
7. Significantly speed up the cooking process of various kitchen devices: coffee machines and coffee makers. The simplest device for quick brewing coffee is a French press. The cooking process in it includes infusion and spin, in addition, it allows you to adjust the strength of the drink.
8. Half a spoonful of butter will help soften the taste of strong coffee.
9. Pour coffee without sediment without using a sieve. A spoonful of cold water added to the Turk will help to settle quickly to the bottom more quickly.
10. Serving coffee also affects the taste of the drink. For example, in a heated cup, the drink reveals its aroma better.

How to brew coffee in a turk on a stove

True connoisseurs agree that the most saturated and bright taste has coffee brewed in a Turk. In it, the contents warm up slowly and evenly, so the maximum amount of aromatic substances and useful enzymes passes from ground grains to water.

The most important secret: coffee is not brewed, but brewed. Too high a cooking temperature destroys aroma and deprives coffee of antioxidant properties.

To properly prepare coffee in a Turk on a stove you will need:

• finely ground coffee - 7 g;
• sugar - 1-2 bar tablespoons;
• water - 100 ml.

In Turk, coffee is prepared in small quantities, for one or two cups. The extraction process in this volume is much more efficient than in large coffee pots.

1. A couple of tablespoons of water are poured into a turk, sugar is poured to taste.
2. Heated on a small fire so that the sugar melts and darkens. This technique is called caramelization, it will give the aroma of the drink a specific note. It is important not to over-sugar so that it does not burn.
3. Next, the Turk is filled with cold water. The conical shape allows to reduce evaporation from the surface, the optimal amount of water - exactly to the neck of the Turk.
4. Ground coffee is poured. For use in Turk, you need the finest grinding to get strong invigorating coffee with a stunning aroma.
5. The drink warms up over a small fire. The slower the heating, the richer the taste. Traditionally, coffee in the Turks was made on hot sand. Now in specialized stores gourmets are offered "sandboxes" for making coffee.
6. When the water temperature approaches the boiling point, a thick and dense foam begins to rise on the surface.
7. Remove Turku from the fire for one minute so that the water in it “calms down”.
8. Coffee is heated three times, not brought to a boil. This is the most crucial stage when coffee cannot be left unattended. The course of the foam begins very slowly, but it can “escape” suddenly, in a matter of seconds.
9. Finally, the invigorating elixir is ready, and it is poured into cups.
10. Coffee is served with foam. It is either neatly poured or shifted with a spoon. This foam is one of the important secrets of real coffee. It stores essential oils in a hot drink, creating that divine aroma that helps to wake up and feel the fullness of life.

There are many recipes for making coffee in Turk. They offer a variety of spices and spices, in addition, different ways of serving the drink. But the basic principle of slow-fire extraction in three approaches and maintaining a dense foam remains unchanged.

Recipe in a pan on the stove

If there are no Turks at hand, or you need a large amount of drink at once, resourcefulness and ingenuity will help. If necessary, you can make coffee in a pan on the stove. The main task is to preserve the taste and aroma of the drink in unsuitable dishes.

The problem is that a large bottom and evaporation surface will not allow you to create the right conditions for the extraction process and save valuable essential oils. To compensate for the disadvantages of the dishes, during the preparation process you will have to constantly lower the temperature of the drink.

In addition, you will have to increase the cooking time and coffee consumption:

• 20 teaspoons ground coffee;
• 1 liter of filtered water;
• sugar to taste.

It is better to choose a pan from stainless steel or enameled so that the drink does not absorb extraneous odors.

1. Cool a metal spoon in the freezer.
2. Sugar and coffee pour some of the water.
3. We put the pan on the smallest gas. If the burner is smaller in diameter than the bottom of the pan, a flame divider will come in handy.
4. At the first signs of movement in the drink, the appearance of individual pop-up bubbles, we rearrange the pan on a towel drenched in plenty of water. This is the first step in cooling the drink.
5. Coffee in a pan rests under a lid on a towel for a minute.
6. The remainder of the water is added to the drink. So again lower the temperature of the drink. We send the pan to the stove.
7. When the coffee tries to boil a second time, you need to mix it with a spoon frozen in the refrigerator. This is the third stage of cooling.
8. A little foam will accumulate on the surface of the drink. Not allowing the coffee to turn brown, mix it again and put it on a regular stand, already without a towel.
9. Coffee should be immediately poured into cups, preserving the froth if possible.

Despite all efforts, most of the aromatic oils will have time to disappear, because the foam did not completely cover the drink during the preparation process. The taste of coffee can be improved using spices and spices: vanilla, cinnamon, nutmeg, ginger, star anise.

Making a classic espresso in a coffee machine

The modern pace of life requires accelerating and automating all processes. Not everyone can afford to spend a few minutes in the morning to brew coffee according to all the canons without being distracted and without losing it to the stove. Fortunately, modern technology helps make real coffee with a minimum of effort.

Espresso coffee in a coffee machine is prepared in 20-25 seconds.

1. The holder is heated with water and wiped with a dry cloth. Ground coffee should only come in contact with a clean, hot surface.
2. Coffee beans are ground in the amount necessary to fill the portafilter. A serving of 30 ml coffee requires 7-9 g.
3. To prepare in a coffee machine, you need medium grinding.
4. Ground coffee is loaded into the holder. The contents must be compacted so that a “tablet” is formed in the portafilter, which will allow extraction of the entire layer of coffee. If the coffee is not distributed evenly, the water will pass where the layer is smaller or more loose, and not all the powder will brew. “Pill” is created using a special tool - tempera.
5. The cup is heated by pouring boiling water if the coffee machine does not have such a function.
6. Recommended pressure - 9 bar, water temperature - 90 C.
7. Turn on the strait, and after half a minute the drink is ready.
8. Properly brewed espresso is covered with a dense light brown foam.
9. Espresso is served with a glass of cold water, it cleanses the taste buds, and the sensations from throat to throat do not dull.

Drip-type coffee maker

Such an apparatus is intended for preparing several servings of a drink at once. With an incomplete tank, malfunctions can occur.

1. Water is poured into the tank to the maximum mark.
2. In a cone filter, coffee of medium grinding is placed at 20 g per 100 ml of water.
3. The cooking process starts. Water from the tank begins to boil and in a thin stream enters the filter filled with ground coffee. Its temperature in the process drops slightly, which is optimal for preparing a drink.
4. The coffee comes in small portions to the storage cup.
5. In a drip-type coffee maker, the drink will be brewed for at least 4-5 minutes.
6. Coffee from such a coffee maker is devoid of specific foam and has a rather ordinary taste. You can improve the quality of the drink using the apparatus at minimum power. So the coffee will be prepared more slowly, and the extraction will be more efficient.

How to brew coffee in a geyser coffee maker

The principle of preparation is as follows: the water in the lower container is heated, steam is formed above its surface, which pushes hot water through a filter with ground coffee. All water from the lower tank rises to the upper part. It is important that coffee is brewed with hot water, not steam.The steam will burn coffee, therefore it is necessary to stop the process in time.

We make strong coffee in a geyser coffee maker:

1. Cold water is poured into the lower part, strictly up to the safety valve.
2. Coffee is poured into the filter with a magnificent slide. Tamping it is not necessary, otherwise the water may not pass through a dense layer.
3. Milling is required medium. The size of the filter determines the amount of coffee.
4. On top of the filter is the upper part, in which coffee will be collected.
5. The coffee maker is placed on the stove, or included in the network, if it is electric.
6. When all the water has moved to the upper tank, a characteristic hiss will be heard.

Coffee will turn out to be much stronger than in a French press or drip coffee maker.

Step-by-step recipes for cappuccino and latte

The two most popular types of coffee are made on the basis of espresso and a large amount of milk with foam. However, they are easy to distinguish by taste and appearance. Cappuccino has a bright, rich taste of the coffee itself, and latte has a delicate milky taste with a coffee shade.

Cappuccino is a coffee with added milk.

Ingredients:

• 60 ml of espresso made in a turkish or coffee machine;
• 100 ml of milk;
• sugar and cinnamon to taste.

Cappuccino is prepared in a small cup.

1. Heat the milk to 70 C.
2. Beat it with a blender or a French press to a state of foam. It should be thick and dense, without bubbles. Properly prepared foam can withstand the severity of a whole spoonful of sugar.
3. Freshly prepared hot espresso and milk foam are poured into the cup. Using special tools or just sleight of hand, you can create a pattern on the surface of the foam. It will hold for 12 minutes. This time is just enough to enjoy a drink and decoration.

Latte - a cocktail, a drink of milk with the addition of coffee.

Ingredients:

• 50 ml of finished espresso;
• 150 ml of milk;
• sugar, chocolate chips to taste.

Served in a special irish glass.

1. Milk is heated to 40-60 C.
2. One third of the milk is whipped into a soft, uniform foam without large bubbles.
3. First, milk is poured into the glass.
4. Then coffee is poured into it.
5. Milk foam is laid on top with a spoon. A beautiful fluffy hat should form on the surface. In the latte art technique, you can also create amazing volumetric images on this drink. You can just crush the surface with chocolate chips.

White glass with caramel syrup

At home, you can make almost any kind of coffee, for example, such a treat with ice cream, milk and caramel syrup:

• 100 ml of finished espresso;
• 100 ml of milk;
• 100 g of ice cream;
• caramel syrup.

For cooking, you need a tall transparent glass.

1. All ingredients will be mixed cold, so first of all they cool the glass.
2. A couple of spoons of caramel syrup are poured onto the bottom.
3. A thin stream pours cold coffee and milk.
4. A ball of ice cream is laid out on top.

Caramel syrup can be used ready-made or home-made:

• 50 g of sugar;
• 50 ml of water;
• a spoonful of lemon juice.

The syrup is prepared in a bowl with a thick bottom so that sugar does not stick to the bottom.

1. Sugar warms up with lemon juice and a spoonful of water until all crystals have melted.
2. The remaining water is boiled separately.
3. Caramel is removed from the fire and pour hot water into it.
4. Stir and put on a slow fire again.
5. Without stopping stirring, bring the syrup to a homogeneous state.

Natural coffee made according to any recipe causes the production of serotonin - a hormone of pleasure. It can be deservedly considered a drink of happiness, so you should pamper yourself with your favorite drink in all possible forms.