Selecting the right coffee machines for home
True coffee connoisseurs who want to enjoy a drink not only in specialized coffee shops, often wonder how to choose a coffee machine for the home . have sufficient functionality and produces a really tasty coffee. In this article we will try to answer frequently asked questions related to the purchase of such devices.
The performance of the machine
This parameter depends on components such as the amount of water and ground coffee, of the power of heating elements. For home use do not chase high performance, paying for it. The power device does not affect palatability, and 20-30 cups a day would be enough for a family of the most avid “coffee people”.
The method of preparation
In coffee machines most commonly used two types of welding:
In the first case, the boiling water slowly flows through the filter and a container of coffee, going in a special kettle. This method of extraction of caffeine and aromatic oils are not very effective and the only real advantage is the lack of need to monitor the process Continue reading
Book: How to make coffee: 68 recipes
From the Arabic “kahwa”. Is a grain of the coffee tree, rich in aromatic substances and alkaloids, mainly the caffeine. Homeland — South Arabia (Yemen) and Ethiopia. Currently there are over a hundred varieties of coffee.
top grade coffee different strong infusion and aroma.
Coffee has a long history. In Europe it is extremely valued up to XVIII century. Later coffee attributed to the number of harmful drinks and only in the XX century coffee again became popular.
Coffee is a traditional hot drink in Bulgaria, Germany, Poland, Czechoslovakia, Romania, Algeria, Syria, Lebanon, Libya, India, Finland, Denmark, Latin America, USA.
Coffee is consumed sparingly or not at all used in England, Hungary, China, Mongolia, Japan.
In the dictionary by V. dal we read “Coffee Continue reading
Coffee brewing methods
Classic coffee recipes:
Coffee is an integral part of the Arab world, and the ceremony of preparation and consumption of this drink is an important ritual that has survived to our days almost intact, if we brew coffee in a copper cezve (also known as “the cezve”). Important . the grind should be very fine. The cups should be pre-warmed, because the cold Cup can kill the best coffee. Water in any case should not be hot or boiled.
All recipes are made at the rate of 7 grams per 60 ml of water or a little more (about a heaping teaspoon per small Cup).
In cezve put one sugar, pour 3/4 of the capacity of cold water, put on fire. Once the contents come to a boil, cezve remove from heat and add 5-7 grams of finely ground coffee (best to grind Continue reading