A cup of aromatic coffee is a sensual pleasure. You smell, savor the taste, and quote Galsworthy: “There are things worth being faithful to. For example, coffee. But all this is provided that the coffee is superbly good!
It is necessary
- - coffee beans;
- - water.
Instructions
Step 1
Buy coffee only in beans and in small quantities. You need a maximum of two weeks supply. Remember that kitchen odors, extreme temperatures, sunlight and humidity can affect not only the aroma and taste of coffee, but even the integrity of the beans. Store coffee beans only in sealed containers away from sources of cold and heat.
Step 2
Grind as many coffee beans as you need at a time. As soon as you grind the coffee, it starts to lose its aroma. Grinding coffee shortly before making it is a habit that allows you to always prepare aromatic coffee.
Step 3
Experiment with different types of coffee beans and blends. Try buying green beans and roasting them yourself, so you always have the freshest coffee and the perfect roast for you.
Step 4
Keep all appliances that come in contact with coffee clean. Clean your grinder and coffee maker regularly, and rinse the pot or pot every time you make coffee.
Step 5
Do not brew coffee with tap water. Try buying different filtered water or filtering it at home. After all, real coffee, purists argue, is only grains and water, which means both ingredients must be of good quality. For coffee, soft water is good, that is, one in which the content of calcium and magnesium salts is minimal. If the water in your area is hard, you will either have to always use bottled water or experiment by increasing the amount of coffee and making the grind smaller.
Step 6
For every 100 ml of soft water, you need to take 1 heaped tablespoon of coffee. It is best to drink coffee within 10-15 minutes after it has been brewed. If you are serving a large portion of coffee at the table, then it is better to do it in a heated ceramic coffee pot.
Step 7
If you brew coffee in a Turk, then you first warm it up a little over the fire, add coffee and pour cool water in a thin stream. Boil the coffee over medium heat and, as soon as a cap of foam rises over it, remove from heat. When the foam settles, return the Turk to the fire and wait again for the foam to rise. You can repeat the previous manipulations again, or you can pour coffee now.
