Methods of cooking
Here are a few options of how to make green coffee.
Some for making use of green coffee Turku conical shape with a narrowed neck . it is called cezve. This form prevents the formation of foam. It is very important that when brewing coffee is not boiled, and therefore be careful. So, everything in order: fall asleep milled grain in Turku, according to
your taste, add sugar or spices (it may be ginger, cinnamon), pour cold water and put on fire. The optimal proportion is one teaspoon of coffee per Cup of water. Once green coffee starts to boil, remove Turku from the plate.
Brew the green coffee and the “Spartan” is dropped in a mug 2-3 tablespoons of coffee beans and filled with boiling water. Let the coffee steep for five to ten minutes, and then strain it through a strainer and enjoy the taste.
Many people like to brew green coffee in a French Continue reading
How to cook a delicious coffee in Turku
Recipes coffee in the Turk – a great many. But there are a number of conditions, unchanged in any case. It plays a role not only used sort of coffee, grinding grain, but even the quality of the water.
The choice of coffees.
Everyone’s preferences are different, and to find the right kind of coffee is only possible by trial and error. Coffee lovers sour prefer Colombian varieties. Hawaiian coffee has a typical fruity aroma and flavor. Kenyan coffee relates to quality expensive coffees, has a harmonious coffee tart taste, a delicate aroma and a chocolate aftertaste. Costa Rica and the Ethiopian is a coffee variety with a subtle chocolate flavor, light and fluffy.
If you are concerned about the caffeine content in the drink, it is not necessary to brew coffee in Turku. With prolonged contact with water coffee gives more caffeine in the drink. Moreover, most of caffeine in the coffee that is brewed in a pot or a French press.
Aromatic 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