When we prepare coffee, it’s no secret that it consists of water, and the quality of the water has a huge impact on the taste of coffee. I bring my water for coffee every day (from 5 to 10 liters) from the Holy Spring, which is located in the monastery.
When I make coffee, I only pour cold water. Coffee with water should be infused for some time (from 15 to 30 minutes) and only then I put it on an already hot stove. Thus, the coffee is rich, tasty and aromatic. And this has been verified more than once.
Coffee is an aromatic product as it contains many volatile substances. To protect coffee from contact with oxygen - the main enemy of coffee aroma, you need to store ready-made ground coffee in a tightly closed jar in a dry, dark and cool place in your kitchen.
And a little about coffee recipes. The drink can be prepared in conjunction with cocktails, where, in addition to cream, there can be - cinnamon, vanilla, cloves, sugar, chocolate, lemon, orange, apples, strawberries, smotrodin, whiskey, rum, liqueurs, ice cream, etc.
To make good coffee at home for yourself, your family or guests in a Turk (cezva is an Arabic name), and not in a geyser, as in the first photo - no matter how difficult it is at first glance. But there are still some subtleties that only the one who deals with this knows.
And what is more important. You need to grind coffee beans before brewing (I always do this only by hand) in order to feel the real aroma of natural freshly ground coffee. For brewing in a Turk, I use fine grinding, such coffee rises faster to the neck of the Turk, forming a copious foam, like a cork, and it then clogs the neck of the Turk, which preserves the aroma of the brewed coffee. And when serving coffee, it is imperative to put froth in each cup first, and only then pour the coffee. This moment is a must, as it adds aroma to a cup of coffee.
COFFEE - EVERY DAY FOR OUR FAMILY
Coffee - black (like night), strong (but not steel), gentle (like a kiss of a loved one), tart (albeit without a floral aroma), spicy (but without pepper), with cream (in moderation) or your homemade, family original syrup (except for cherries). While there are so many options, there is no best coffee recipe. Of the many existing methods, each of us chooses his own, personal, which is already used to cooking every day. Someone likes time-tested, classic coffee drinks (which is more preferable on my part), and someone always prefers new recipes that inspire creativity, comparable to extreme and drive. But in the end, many coffee lovers still return to more classic coffee options. And this is exactly what will be discussed in my new post on recipes for making coffee, as I desire it. Many people like my recipes.
(Translated via Google translator from Russian)
Photos posted by me are clickable. They can be viewed in large size by clicking on the photo.
ADDITIONAL INFORMATION:
-original photo;
-secondary publication,
-camera Sony 16.2.
Photos were taken with the size of 2592 x 1944 pixels.
For insertion into a post on Ecency and Hive, the size is reduced to 1280 x 960 points..
Photo taken - Sony 16.2 - 3x Zoom, Vario-Tessar lens.
