How to make coffee
A few “Golden”, but in essence very simple rules. the coffee pot should be cleaned and washed, because the essential oils from coffee build up on the dishes and broken down very quickly.
Water for coffee should be as soft as possible.
Coffee is recommended to fry and grind right before brewing. Store coffee in a tightly sealed jars made of tin or glass, away from condiments that smell.
To improve the aroma of coffee can add a pinch of salt or cocoa powder.
When cooking in pologamy vessel poured coffee medium grind, pour kepadamu insist 5 minutes during this time all the parts of the coffee are extracted. Then it is stirred, but not the metal spoon, and pour into another heated vessel.
For filtering ground coffee sprinkled on damp filter paper in a funnel and slowly pour the boiling water. It is recommended to do it in a water bath.
This type of coffee depending on sugar is bitter, sweet, very sweet, more liquid or thick.
Usually 1 Cup of the drink put 1 heaping teaspoon of finely ground coffee and sugar to taste.
Turkish coffee is prepared in 2 ways .
1) in kopaniec of boiling water poured coffee and sugar and bring to a boil. Boiling coffee remove from fire, then again put on fire and bring to a boil again (usually this is done 3 times.
2) coffee, mixed with sugar in kopanice, pour cold water and allowed to stand a few minutes to extract flavorings. Then kopanice put on a slow fire so the coffee will boil slower and produces more foam. Bring to a boil remove and immediately put on fire, bring to a boil again.
Ready coffee is served as follows . In a small dish put kopaniec, coffee cups on small bladecki and glasses of cold water. It’s customary for the guest he was pouring himself a coffee.
In such cases, use copper kopanisti, polished to a Shine.
2. TURKISH COFFEE WITH EGG YOLK
The ingredients: 1 Cup – full teaspoon finely ground coffee, 0.5 of egg yolk, sugar.
Make the usual Turkish coffee and add half and frothed egg yolks.
It’s refreshing and very nutritious drink. It is served hot or chilled.
3. MOCHA ARABIC
The ingredients: 4 cups – 6 teaspoons coffee is very fine grind, 3 teaspoons of sugar or 3 pieces of refined sugar.
In hot water add coffee and sugar and put on fire. Bring to a boil, then remove and after a few seconds to put back. Repeat all 2 times. Ready to drink drizzle 2-3 drops of cold water. After settling the midst of the stir and pour into cups. Along with coffee is to apply cold water in the glasses.
4. COFFEE “AFRICA”
The ingredients: 4 cups – 6 teaspoons of finely ground coffee, 4 cups of boiling water, 1 napolina teaspoon of cocoa powder, a pinch of ground cinnamon, brandy, sugar.
All of these products are mixed and cook on the spirit lamp. Brandy is ready to add to coffee. Apply hot.
5. COFFEE INDIA”
The ingredients: 10 teaspoons of finely ground coffee, 4 cups of boiling water over 8 teaspoons of sugar, 4 cloves, grated grated zest of 1 orange, 1 small glass of rum, cream.
Coffee pour boiling water and after 5 minutes, pour into 4 cups. in each put 2 spoons of sugar and 1 carnation, grated zest and a little rum.
Coffee serve with cream.
.6. COFFEE IN ROMANIAN
The ingredients: 6 teaspoons of finely ground coffee, 4 teaspoons sugar, 2 teaspoons of cocoa powder, 4 cups cold water, sugar, vanilla.
Coffee, sugar and cocoa mix in kopanice, cover with cold water and put on fire. Just before boiling remove from heat and pour into the cups, put in each sugar to taste, a little vanilla and whipped with powdered sugar cream. Along with coffee ready to submit the vanilla and cream.
7. COFFEE IN HUNGARIAN
The neck warmed jug, put in a water bath, to close slightly moist filter paper. Coffee coarse grind, pour hot water. The neck should be as closed to retain the aroma. In the strained beverage powder sugar and serve.