Various mode of preparation

TURKISH COFFEE OR ARABIC

Although Saudi gave the coffee in the world, she can not spread its method of preparation. There is a fundamental difference between the Arab and the other method: the Arabs boil coffee, traditionally three times. Boiling removes the most delicate flavors of coffee, but it's a romantic way to prepare a strong coffee. Arabic coffee is prepared in a ibrik small copper pot with a long handle. It pays two teaspoons of finely ground coffee, a teaspoon of sugar and a cup of water and bring the mixture to a boil. When boiling, is removed ibrik the fire usually is repeated this three times, then poured coffee for drinking. One can also add cardamom seed for flavoring.

 

FILTER

The filter is probably the most widely used method today. Is placed on the finely ground coffee or a washable cone paper and poured over water about boiling. For best results, first a small amount of water is poured to wet the ground coffee and accelerate the release of caffeol. The liquid flowing from the filter into the pot located beneath is ready to be consumed. The filter holds the coffee. There are electric coffee machines that automate this process, including water heating, and generally produce a more satisfactory than the manual method coffee. The filter is especially popular in Germany and the United States.

 

THE COFFEE PISTON

This is the coffee press, which was invented in 1933, which extract the most flavor from the ground coffee. We scalded the pot is placed coarsely ground coffee in the bottom, add hot water over the mixture and then turn left to steep for three to five minutes before the plunger down to separate the grounds and brewing coffee. This method is slightly less convenient than the filter and is now one of the two methods is spreading faster to prepare ground coffee. The least expensive models are equipped with nylon filters rather than stainless steel, but they do not last as long.

 

THE TRADITIONAL COFFEE

Traditional coffee is the simplest method of all. Poured water on the coarsely ground coffee. The method is similar to the coffee plunger but the practical side of the piston which separates the grounds from the coffee infusion. Traditional coffee is practically used but it is a troubleshooting method.

 

ESPRESSO AND CAPPUCCINO

Today, espresso and cappuccino, invented in Italy, are the methods of preparation of the most popular coffee. All other methods involve a "natural" form of infusion and at a low cost, produce an acceptable coffee. This is not the case of espresso. In espresso, hot water is passed under high pressure through finely ground and compacted coffee and drink and product flows into the cup. A good espresso is expensive because the extraction of coffee flavor requires high pressure and hence an improved machine. To produce a good espresso, it is important not to drown and stop the machine at the right time when the liquid is still flowing golden brown. This liquid is the "cream" which covers coffee. Cream disappears after a few minutes but for those brief moments, it expresses the quality of the espresso. Too light, too thick or too thin and the coffee is next to perfection. For some, the espresso is a religion. And there is a world of difference between a good espresso and a passable espresso. Spending money and energy we devote to seek perfection is a matter of individual's lifestyle choices.

Espresso is the base of cappuccino, is coffee which rests on building a rich milk foam. The quality of a good espresso is expressed less in a layer of milk foam hot but the quality of coffee is important. Milk is poured, preferably half-skim, in a pot where the nozzle is immersed steam then turns the incoming steam button. As the steam blackmailed and boil milk, the pot is rotated to distribute steam. The objective is to aerate the milk and give it the consistency of whipped cream without burning. It is essential to warm cups before adding the milk to avoid the foam falls. The cups are usually kept at the top of the espresso machine. The mixture of milk froth and hot milk airy is then poured slowly, as placed on the coffee. Then poured the remaining milk and a perfect cappuccino is obtained.

 

THE COFFEE MOCHA OR NAPOLITAINE

No Italian cuisine is complete without at least one mocha coffee and though you thought the coffee it produces, this utensil is very elegant. Coffee into two parts, it combines the characteristics of the espresso machine and the percolator. When the end, water which has previously been placed in the bottom part was in the upper part by means of a tube laid on the finely ground coffee. In experienced hands, it can produce a good espresso in less than a minute.

 

THE PERCOLATOR

In the Wild West, the coffee percolator has had a civilizing influence, and its use was widespread in all the United States, where, until the recent "revolution" of coffee, it was a common device in every home. Heating the coffee percolator coarsely ground and water which, when the end, passes the upper portion of the apparatus. This is a good way to hear the relaxing gurgling coffee its aroma and feel invade the house but it probably is not worse to prepare fresh coffee.

 

INSTANT COFFEE OR FLASH

The first soluble coffee "snapshot" was invented in 1901 by a Japanese-American chemist Chicago, Satori Kato. It was sold in 1938 with the launch of Nescafé. The quality and diversity of instant coffee has improved considerably over the years and current products can prepare a good coffee. Instant coffee has several advantages over fresh coffee, including its ease of preparation. It keeps longer, the taste is very difficult alterable and, especially, its preparation is fast, cheap and does not require dishes. Like other coffee, instant coffee is made from coffee beans. The first step is the preparation of coffee concentrate is extracted with water or by heating, or by spraying or by cryopreservation, to produce a powder or soluble granules. Dehydration can dispel coffee essences but they are captured and reintroduced into the finished coffee.

 

FLAVORED COFFEE

Flavored coffees are a niche market growing rapidly. Today there are more than 100 varieties of flavored coffees available. Purists refuse to spoil the flavor of their sacred drink but there are times when a flavored chocolate or cinnamon coffee is welcome. The coffee tastes great and can enhance many other flavors. The flavoring of the coffee is very old. In the Middle East it is traditional to add the cardamom and Mexico are added cinnamon for many years. The growing popularity of flavored coffee is proof of the adaptability and strength of coffee. The flavoring is done directly during roasting beans by spraying an oil and fixing the desired aroma. Can also be prepared by adding a flavored coffee syrup in the freshly prepared which provides an ideal drink for summer that can be served cold as iced coffee drink prepared and cooled by adding ice cubes or ice crushed. The most popular flavor is milk. Although it does not add milk and Turkish coffee purists refuse it, most people think it improves the taste of coffee.