A coffee machine is a great purchase. It allows you to quickly and easily get a drink with great taste. Not for true coffee lovers. They know that it needs to be cooked on the stove and certainly by all the rules.
Such a different taste of coffee
There are many different types of coffee, but most often in our stores you can find arabica and robusta. They, in turn, are also divided into varieties and subspecies. That is why the mark "arabica" can stand on packs of products with completely different tastes. One drink has more bitterness, the other has a less pronounced aroma or sourness. Defining "the same" is possible only by trial and comparison.
What else determines the taste of coffee:
- the degree of roasting grain;
- variety or combination thereof when using the mixture;
- grinding or size of grains;
- storage conditions.
But one of the important factors is the method of preparation. Below you can find the most popular and correct recipes with different additives.
How to choose the right coffee for brewing
- We buy whole grains. It is better to grind their houses on their own. This will prevent foreign matter from entering the cup. Manufacturers like to add roasted oats and other grains to ground coffee. There is nothing wrong with them, but there is no place in coffee.
- We look at the date of roasting. The closer it is to today, the more aroma and taste will remain in the coffee and go into the drink. Grains do not fry at home alone.
- Packing with a degassing valve. Few people know that after roasting coffee, it emits carbon dioxide. If the package is without a valve, then the grains are fried and lay in the air to remove gases, which is unacceptable.
- Opaque packaging. Light is also harmful to coffee beans, as is air. We choose packaging from an opaque material, now most often use packages with a reliable and convenient zip latch.
Coffee brewing rules
- The transition of acids and minerals from grains to water is called extraction. Acids pass first, and then minerals. If the grinding is too coarse, only acids will come out, this will affect the taste. If you grind finely, we get bitter coffee. Therefore, it is important to find your middle ground.
- Grinding coffee beans is advisable immediately before brewing. This can be done with a manual or electric coffee grinder.
- Coffee cannot be boiled or even brought to a boil. Strong heating contributes to the destruction of aromatic substances.
- The taste of the drink also greatly depends on the quality of the water. By the way, the liquid level should not reach the narrowed neck of the Turks.
- For the preparation of coffee, it is advisable to use a Turk. Thanks to the narrow neck, the drink does not come in contact with air, all essential oils and aroma are preserved in it.
- As soon as the foam begins to rise, you need to remove coffee from the fire. Then repeat it again, it is possible and twice, not allowing to boil. Foam can be left or removed.
Turkish coffee in Turk
It is this recipe that is often called classical or Turkish, it is prepared without fail on the stove and by all the rules. Sugar variant, but only one teaspoon is added. If this is not enough, then you can always bring the finished drink to the desired taste. The strength of the drink can be adjusted by adding more or less coffee.
Ingredients
- 1 tsp coffee;
- 1 tsp Sahara;
- 100 ml of water.
Cooking method
- We take a clean and dry Turk. We put it on the stove, heat it, only after that we fall asleep a full spoon of coffee and a slightly incomplete teaspoon of granulated sugar.
- Add water immediately and send to the stove. We warm up coffee, do not leave anywhere, we follow. Bring to a boil.
- Quickly remove the Turk from the fire. The foam can be removed or just stir the drink for a few seconds.
- Re-set the coffee on the stove and heat until almost boiling. As soon as the foam begins to rise, remove. If desired, repeat again, the drink will turn out stronger.
- We remove the Turk from the fire, knocking the bottom of the table, pour a spoonful of cold water. Grains will settle quickly. Then we pour coffee into a cup, try to leave most of the grounds at the bottom of the Turks.
It is not customary to drink coffee immediately, since it still remains quite thick. It is advisable to leave it for a few minutes.
Caramel Flavored Coffee
The drink according to this recipe is very aromatic, it will delight the caramel taste. For him, we need more sugar, and we also need hot water, but not boiling water. Just put the kettle on and warm it up.
Ingredients
- 3 tsp Sahara;
- 1.5 tsp ground coffee;
- hot water.
Cooking method
- Be sure to warm up the Turk. Then we measure granulated sugar, pour it out. We make fire small. We put the Turk with sugar on the burner, slowly warm it up. The sand should melt and darken to caramel color. We follow, do not let sugar burn.
- Add coffee and hot water to a level of 2/3 of the height of the Turks.
- Now the fire can be done a little more. Heat, continue to follow.
- We bring the drink almost to a boil, set aside on the next burner, stir.
- After a minute, put the turk on the ring again and bring it to a boil again. Then remove from the heat, let it drop thicker, pour the drink into a coffee cup.
Such coffee is even tastier if you add cinnamon with water. A small piece of stick is enough. Powder is undesirable. There are also recipes with ginger, cardamom, you can try such options.
Coffee with milk
Another of the most popular options for making boiled coffee on the stove. The drink will delight you with a mild taste, as well as a careful attitude to the stomach.
Ingredients
- 2 tsp ground coffee;
- 150 ml of milk;
- 2 tsp Sahara.
Cooking method
- Mix sugar with coffee and immediately pour milk. We put the Turk on the stove. Heat over medium heat.
- As soon as the bubbles appear, the moment of boiling approaches, remove the Turk from the heat, stir the drink.
- Put the coffee on the stove again, warm it up. As soon as the foam appears and it begins to rise, the drink is ready! We let it stand for a couple of minutes, so that it thickens, then pour into cups.
To prepare coffee with milk, large Turks with an expanded neck are used, since these ingredients together give more foam.
