Coffee is one of those drinks, whose taste and aroma directly depends on what kind of dishes it is cooked and served. We will try to tell you about all the intricacies of cooking and serving coffee in this article, prepared in conjunction with the famous Melitta trade mark - one of the world's best producers of this amazing beverage.
Which bowl is best for brewing coffee?
The most important rule of delicious natural coffee is quality grains, cooked properly. By "proper" means not so much a culinary recipe, but how many dishes in which a drink is brewed. There are several basic ways of cooking, each of which has its own fans, pluses and minuses.
Let's start with the simplest - brewing the ground powder in a cup. This method is also called coffee in Polish, although the Poles themselves rarely use it. It consists in brewing 1-2 teaspoons of powder with steep boiling water in a porcelain cup followed by infusion of the drink for 4-5 minutes. A quick and very easy method, among the minuses of which can be noted unfiltered thick and unsaturated taste. In addition, coffee in Polish does not differ with a special flavor, and an elite variety, cooked in this way, will not reveal all its delicate flavors.
On a note! If you prefer to brew coffee, then do it in a porcelain cup with thick walls that better keep the heat and the taste of the drink get more intense. In addition, choose finely ground grains, for example, as Melitta Café Excellent.
On the same principle, coffee is also prepared in the French press, only with the difference that the piston filters out the thick and it does not enter the cup. Using a French press, be sure to give preference to branded cookware made of durable refractory glass, for example, as a French press for 8 cups from Melitta. Powder of fine or medium grinding is also suitable for it.
The most popular and true coffeemakers, the best way is cooking in a Turkish (Jezeve). It is the specific form of this dish (wide bottom and narrow neck) that allows the drink to reach the desired temperature.
Attention! Coffee can not be boiled! It needs to be removed from the fire at the moment when the foam rises, and on the surface just about to appear bubbles. Otherwise, the ready-made drink will lose not only its taste qualities, but also its beneficial properties.
Ideal is a Turk of copper with a thick bottom and a wooden handle. Copper is considered the best heat conductor, and the handle made of wood eliminates the possibility of burning in the process of cooking. Just make sure that inside the copper turka was covered with food tin.
Good and clay dzhezve, in which, due to the high porosity of the material, coffee is saturated with oxygen and acquires a rich and pronounced flavor.
On a note! Specific method of cooking in turkey requires grains of coarser grinding, for example, as Bella Crema Espresso.
In which bowl to serve coffee?
But it is not enough to boil an invigorating drink, it is also necessary to serve it in the right dishes, in which it will finally reveal all its flavoring facets. Best for these purposes are porcelain coffee cups with thick walls. It is noteworthy that for different types of coffee cups of different sizes are needed. For example, a strong espresso should be served in a small cup of preferably elliptical shape truncated inside. A classic cup for espresso is only 5 cm in diameter and in height, and a volume of 50 ml.
On a note! Be sure to heat the dishes before serving. Even such elite coffee as Melissa's Bella Crema Selection Des Jahres will lose its taste if served in a cold cup.
For cappuccino you need utensils made of the same material and the same shape, but larger volume - about 120 ml. But the American should be served in the largest coffee cups - 180-200 ml.