Drinking coffee has become a habit of more than half the world's population. The coffee company did not go around Russia either. However, it must be admitted that, to a large extent, Russian coffee lovers drink in industrial doses burda made from a chemical coffee substitute called instant coffee, and the consumption culture of this “divine drink” in Russia has been lost. The following are black coffee recipes for every taste. Try to make them all and choose your own coffee.
1. Coffee in Turkish.
In Turku put 1 full teaspoon of finest ground Arab coffee “mocha” by hand and 1-2 tsp. sugar - based on 1 cup of 50-60 g. Pour the required number of cups of cold raw water. Bring to a boil over low heat 2-3 times, but do not boil. After the coffee is drunk, turn the cup over and guess on the coffee grounds.
2. Eastern coffee. Same as option 1, only without sugar. Drink coffee in small sips, washed down with cold water and ice.
3. Coffee in Arabic. In a Turku 100 ml put 1-2 cc. sugar, pour 3/4 volume of cold water and put on low heat, bring to a boil, remove from heat and put 2 full tsp. Arab coffee “mocha”, stir, bring to a boil, add cold water and bring to a boil a second time.
4. Bedouin coffee. Pour in a coffee pot 100 ml 2 tsp. granulated sugar, put on fire, caramelize sugar, pour water and bring to a boil, put coffee and bring to a boil a second time.
5. Coffee is Nigerian. Pour 200 ml of boiling water, coffee and cocoa 2 to 1 into a coffee pot, bring cinnamon to a boil, sugar to taste.
6. Indonesian coffee. Separately brew coffee in Turkish and cocoa, mix 1 to 1, bring to a boil, pour and add roasted almonds.
7. Pink coffee. Prepare a rosehip broth, on which coffee is brewed in Turkish, sugar to taste.
8. Coffee with lemon. Sugar and thinly sliced lemon are served with black coffee.
9. Coffee in Romanian. Mix coffee, cocoa and powdered sugar in a ratio of 6 to 2 and 4 in a coffee pot, pour cold water, bring to a boil and pour into cups, add vanilla sugar to taste.
10. Coffee "Old Tallinn". Pour 1 tsp into each cup of strong coffee. Old Tallinn liqueur and put a slice of orange.
11. Coffee "Riga". 40 ml of Riga balsam are separately served to a cup of strong coffee.
12. Coffee "Irish Crim". Pour 100 ml of black coffee without sugar and 50 ml of Baileys liqueur into the irish glass.
13. Sicilian coffee. In 1 cup of strong Turkish coffee add strained juice of half a lemon.
14. Coffee in French. Add salt to a cup of strong coffee with sugar. Drink with cold water.
Classic black coffee
With only coffee on hand, you can already make several different drinks.
Increasing the amount of ground grain, or reducing the volume of water, you will increase the saturation of the drink, its acidity. Increasing the duration of contact of coffee with water, strengthen the bitterness in the taste.
Classic espresso is prepared at the rate of 7-8 grams of ground coffee per 30-35 ml of water. Ground coffee is poured into a holder and pressed with a tamper into a tablet, the holder is inserted into a coffee group and spilled with water at about 90 ° C under high pressure. Modern coffee machines provide pressure up to 19 bar. In this way, the resins are boiled and the drink is rich and aromatic.
The most expensive and dimensional coffee makers have a compartment in which the grain is poured, the built-in coffee grinder grinds it itself, the machine immediately brews.
Home-made carob coffee makers are less massive, cheaper, and ground grain is required as a raw material. Compressed coffee is placed in the horn, water passes through it under pressure.
The most compact and cheap espresso coffee makers are capsule. Coffee capsules are sold in sealed portioned packages, which helps to preserve the taste and aroma of ground grain. However, the cost per cup is several times higher than from a standard package. Some manufacturers offer reusable capsules. The quality of coffee from such containers is noticeably lower than from vacuum ones; it often loses the taste to its counterpart from a carob coffee maker.
Black coffee, which requires coarser grain, more water (50-60 ml) and extra time. Hot water also passes under pressure through the tablet. The saturation of the drink is lower than that of espresso. Due to the longer contact of the powder with water, more caffeine appears in the cup.
Alternative brewing methods
Not everyone loves and appreciates the rich taste of espresso. Someone is interested in observing the work of the barista or trying something new. There are many reasons to refuse espresso in favor of another coffee. A decent choice of alternatives.
The method of brewing coffee using special utensils of the same name by a Japanese manufacturer. Hario consists of a funnel, a glass flask and a special teapot with a thin curved nose. A filter is inserted into the funnel, washed with hot water, medium-ground coffee is poured and poured with a thin stream of water with a temperature above 90 ° C, not boiling. Coffee flows through a funnel into a flask; a light infusion with a mild flavor and a light aroma is obtained.
The original funnel-pouver made by Bonavita is made of porcelain. It works in the same way as a chariot: the filter is placed in a funnel, coffee is poured, a thin stream of water is poured around. The finished drink drains from the funnel into a special container. The fundamental difference is the ability to extend the brewing time by blocking the hole at the bottom of the funnel.
Outwardly and according to the principle of operation, it looks like a large syringe. Coffee is poured into the cylinder and hot water is added. With your hands you need to press the piston, the finished drink through the filter enters the container under the press. The technology provides:
- high quality of the finished drink, coffee from aeropress is the closest to taste to espresso,
- reasonable price in comparison with coffee machines,
- ease of use.
It is beautiful, exciting, requires a lot of space and time. Ground coffee is poured into the upper flask, water is poured into the lower. Having warmed up from the burner, water rises to the upper flask, coffee is brewed, heating stops, the drink flows into the lower flask. The coffee is rich and soft.
Coffee at home
The brewing methods described above are usually presented in coffee houses. Many buy the described equipment and utensils home. The most popular in home use were French presses, cezves, as well as bonavit. These devices provide decent taste, are compact and relatively inexpensive.
Popular both at home and in offices. For brewing, coarse grinding is preferable; finely ground powder is not completely retained by the filter openings and enters the cup.
Ground coffee is poured into a heated flask, hot water is poured (›90 ° C, but not boiling). Next, you need to insist 3-4 minutes. You can experiment and slightly increase this time. It is impractical to reduce due to coarse grinding; coffee simply does not have time to brew. After you need to lower the filter by pressing, separating the drink from the cake. Done!
The porcelain funnel described above is popular both in coffee houses and at home. It is so convenient, beautiful and easy to use that analogues appeared on the market, and its manufacturer name has become a household name.
Cezva is an Arabic name that has not gained popularity in Russia; Turk is a name that appeared in Russian instead of Cezva. It is a bucket with a wide bottom and narrowed neck, made, as a rule, of copper. There are many ways to cook in cezve. All of them are united by the fact that the drink is not filtered, and particles of ground coffee are in the cup.
Most often in Russia, powder is poured into a Turk, water is added, it is heated on a stove, with the appearance of the first signs of boiling it is removed from the burner, allowed to brew and settle in particles (2-3 minutes), gently poured into a cup.
In Turkey, coffee is brewed, often adding sugar to a cezve, quickly bringing the drink over high heat to a boil and pouring it immediately along with the grounds into cups.
Capping is a professional tasting coffee. A fascinating event can be held at home. You will need grain coffee, a coffee grinder, the same glasses (minimum 2), a spoon, boiling water.
Coarse the grains, evaluate the aroma, put 2 teaspoons of the powder in glasses, pour boiling water in a circular motion (about 200 ml each). Clumped particles should form “caps” on the surface that hold the aroma inside.
After 4 minutes, you can taste the aroma of the drink. To do this, carefully place the spoon in a glass, and make several movements away from yourself, breaking the “cap” and releasing the aroma. This should be done in close proximity to the nose, inhaling intensively.
After a few minutes you can taste the taste. To use all the receptors in the oral cavity, slurp coffee from a spoon. Appreciate sourness, other flavors, balance of the drink. A second glass is brewed to assess stability, does the taste of different portions match.
Such tastings develop a taste for coffee and can deliver a lot of pleasure.