How to make coffee

In France they say that boiling is killing coffee. And the French are right, because it should not be brewed, but brewed. During the short-term interaction of coffee powder with very hot water, aromatic and flavoring substances are extracted from it. Gradually they are extracted into water and it turns into a drink. And yet, how to brew coffee?

The simplest version is the use for its preparation of a conventional coffee pot or any glassware, faience, stainless steel or enamelware. Capacity, before you fill it with powder, you need to pass on with boiling water. To know how to make coffee, you need to clarify the norms of the bookmark. Usually it is added in this calculation: one or two spoonfuls of powder per liter of water. The coffee is poured over with boiling water, which has just been removed from the fire. Cover it with water it is necessary not completely, but only so that on the surface there is no powder left. The next step is to heat the coffee pot over a small fire. It is convenient to do this on gas, using a divider, so that the fire is uniform. Coffee should be held on fire until foam is lifted and immediately after that remove from the plate. Just wait a little (so that it does not cool down), until the thickets settle, and serve hot to the table. By the way, the sediment will sink to the bottom faster, if you add to the drink just a couple of drops of chilled water.

How to weld coffee in another way? The dishes should be filled with cold water, heated and covered with hot water, with the necessary amount of powder, while mixing it. The further action is the same as in the first case - the heating process.
By being able to do this in this way, you can understand how to make coffee, which is a high-quality drink. But there is one nuance that is not pleasant for everyone: a sediment that gets into a cup from a coffee pot. To avoid this, the powder must be filled in a bag from the cloth before going into the container. Alternatively, the prepared beverage can be filtered through a strainer or passed through a special filter before serving.

Every people has their own secrets of how to cook tasty coffee. In Brazil, for example, poured boiling water crushed grain, poured into the bottom of the dishes, mix well, and then this mixture is poured into a previously prepared another dish, while filtering. In the East they do not imagine how to make coffee without dzhezva, which is already well known in our country. It looks like a small ladle with a long handle, made of copper, stainless steel, sometimes made of aluminum. The sale comes jezvyv different size and composition, so choose the right one will not be difficult. So, for coffee in the eastern, you need to take a powder of very fine grinding. It is placed in the above-described container at the same time as sugar, poured into water and heated on low heat. As soon as the foam rises, you must immediately remove it from the fire. The heating process is repeated several times, while the foam is not removed, since it plays the role of a lid, not allowing the aroma of coffee to evaporate. Enough after the final heating is only easy to knock on the table dzhezvoy, and the foam will settle. It is very appreciated by connoisseurs for the high content of flavoring and aromatic substances. Therefore, first of all, a little foam is carefully placed on the bottom of the cup, and coffee is already topped up. Sugar is not served for a drink prepared in this way: after all, it was added to it during heating, and stirring with a spoon will only raise a small precipitate from the bottom of the cup.

Sometimes, in order to soften the water and thereby strengthen its ability to pull the taste and aroma from the crushed grains, only sugar is put in a cold liquid, boiled, remove the jesse from the plate and add coffee powder. This process should be accompanied by a constant rapid stirring, which provokes a rise in thick foam. After that, the container with the drink is again heated on low heat in several stages.

Drink, cooked in the eastern, it turns out strong, saturated, tart. However, such a method may not be liked by those who appreciate real coffee, but are forced to save time, and do not like the precipitate formed. In this case, they will need a coffee maker.