If you dive into theory a bit, from the point of view of botany, there are three varieties of coffee: Arabica, Robusta and Liberica. Arabica is a sort of coffee with oblong grains, the image of this particular variety we see in advertising. Recognize arabica for a rich aroma with many shades and for a characteristic sourness. Robustu can be recognized by rounded grains, it is not acidic, but bitter, it contains more caffeine than in arabica (up 2.3% vs. 1.5%). Liberia is not widely spread, and it does not have such a vivid taste as its "relatives".
For the proper preparation of coffee, water quality is very important: ideally, it should be key or at least carefully filtered. It is believed that the water from the tap, even if boiled, kills the taste palette. Coffeemakers do not recognize as soluble coffee, calling it a drink for lazy and synthetic product. As it is known, there are no comrades for taste and color, but a cup of freshly ground coffee of its own grind will bring more satisfaction than mechanically filled with boiling water powder from the can.
When making coffee, it's more important than ever to be able to keep the measure: coffee beans can not be ground very finely or very coarse. If you grind the coffee too finely, then the coffee dust will pass through the filter, and the coffee will be cloudy. If coffee is ground, then it will be infused for a long time and will lose most of its flavor. It can not be described with any concrete figures, the sense of measure comes only with experience. Prolonged infusion of already prepared coffee gives bitterness, so it is necessary to calculate the time so that by the time it is ready it can already be poured into cups.
There are many health-promoting properties of coffee: it increases mental efficiency, gives a charge of vivacity, activates the work of the heart - not in vain, coffee became a symbol of morning awakening. The invigorating effect of caffeine on the body lasts an average of 2.5-3 hours. Caloric content of coffee - only 2 calories, but it gives a feeling of satiety.
A couple of crystals of common table salt added to ground coffee before cooking, greatly improve the flavor of the drink. It is not recommended to heat a cold drink, when heated, it will lose the lion's share of its flavor. The maximum shelf life of roasted ground coffee is 6 months, under the condition of hermetically sealed packaging.
Coffee has long become an international drink, but in different countries there are their favorite ways of cooking.
COFFEE ON-BRAZIL, a recipe for 4 servings.
8 teaspoons of ground coffee, 1 teaspoon of cocoa powder, 1 teaspoon of sugar, 200 g of milk, 400 ml of water.
Cook very strong coffee, in a separate container bring the milk to a boil. To fall asleep in another saucepan of cocoa and sugar, pour in the same part of the milk, mix thoroughly, then add the remaining milk and a little salt. Put on fire and boil for 10 minutes. Remove from heat and beat until an oily, bubbling mass is obtained, then, without stopping whipping, add coffee there. Coffee in Brazil is drunk constantly, it is served in special small cups - shikarazinyah. A real Brazilian for a day can drink from 12 to 24 such shikaraziniy.
COFFEE IN PARIS, a recipe for 1 serving.
1 teaspoon with top of coffee, 10 ml of Cocoa liquor, 20 ml of cream (33% of fat content), 5 ml of water.
Ground coffee to fall asleep in a Turk, pour cold water, boil twice and remove from heat. After a couple of minutes, add a few drops of cold water, so that the thicker settles faster, and after another minute, drain the coffee into a preheated cup, add cream and liquor. Alcohol is used to give the drink an unusual flavor, and also to emphasize the severity of the bouquet. For a cup of coffee is good to sit together, be silent and look into the eyes.
COFFEE WITH SPICES OF VIENNA, a recipe for 6 servings.
6 cups of well ground coffee, half a cup of sweet whipped cream, 8 peas of sweet pepper, 6 buds of cloves, 3 cinnamon sticks and a bit of ground cinnamon.
Cover the ground coffee with a Turk, add 2.5 liters of cold water, sprinkle with spices. Cook the coffee as usual. Let it brew for at least 15 minutes, pour into cups, add whipped cream, sprinkle with ground cinnamon. This coffee is perfectly combined with the classic Viennese apple strudel.
Now you know how to properly prepare ground coffee.