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CoffeeFavorite Ways To Serve Your Coffee When making your coffee you should mix about 7 grams or one level tablespoon for each cup of water. Your coffee maker probably came with a plastic tablespoon measure. Europeans usually consider a coffee cup to be about 125 ml, which makes a stronger cup of coffee than a 7 ounce (250 ml) cup in America. The small demitasse cup is commonly used to serve strong coffee in Europe, the Middle East and South America, in contrast to the general American preference for a large coffee mug of weaker coffee. You may need to experiment until you find the strength of coffee and the size of cup that you enjoy. Black is the traditional way of serving coffee. Sweetening your coffee with sugar has long been popular, and is standard practice when making the traditional strong and sweet coffee preferred by the Turkish. Coffee and milk are a popular combination. A dash of milk in your cup of instant coffee is one option, but there are finer things in life. The French café au lait can be made simply with hot milk (not quite boiling) used in place of water to make your coffee in a French press or Bodum plunger coffee maker. To your taste, you can water the milk down with nearly boiling water. This is a great way to start your day out in Paris, served with a croissant and plumb jam. If you are in Italy you may prefer a cappuccino. Most espresso coffee makers are fitted with a wand to steam and froth milk. The typical cappuccino is a mix of one-third espresso, one-third steamed milk and topped with one-third frothed milk. The steaming and frothing is best done in a stainless steel jug, at just under boiling temperature. Milk takes on a different taste once boiled, and a skin will form, so watch carefully how hot you get the milk. At home you could use a small Bodum coffee plunger to froth your heated milk, or one of the specially designed whisks you can find in kitchenware stores. Many people enjoy a sprinkle of drinking chocolate or cinnamon over the froth. A caffe latte, or flat white, is made with steamed milk without much of the froth, usually about 3 parts milk to one part espresso. Adding cream to your coffee has been popular, especially the dollop of whipped cream that is traditional in Austria, but it has to be said the practice has probably declined in popularity today under pressure from the health lobby! Vietnamese enjoy their coffee with thick condensed milk, which settles in the bottom of the typical small espresso-sized serving cup until stirred into the coffee. To a western taste it probably works best when using sweetened condensed milk. A popular coffee variation is to add a cordial flavoring. Starbucks coffee shops offer a range of flavors. This fashion may have its origins in an earlier fashion of adding a liqueur to an after dinner cup of coffee. Perhaps the most well known variation is the Irish coffee, which is the addition of Irish whiskey to a cup of coffee. |
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More Coffee ArticlesCupping Coffee ... texture of the coffee in your moth. * Mellow: a balanced flavor and aroma. * Rich: not just body and aroma, but also a satisfying buttery sense. * Acidity: a lively sensation or verve, as contrasted with a flat sensation. You can add floral, tart, sweet, sour, mild, woody, wild and many other characteristics that experts can distinguish to detail the differences between coffees. Mastering these differences will take you time and experience, and perhaps the guidance of a coffee connoisseur. Roasting ... How To Make A Great Cup Of Coffee ... kept warm on a hotplate. Paper filters usually accept a finer grind of coffee than the metal filters. These makers are common both commercially and in homes. Often the water is not as hot as it should be when it is mixed with the coffee in these systems, and so they rarely produce excellent coffee. Some people believe they can taste the paper or plastic used in the filter. There are also other popular ways to make coffee, such as the Italian mocha pot and the Turkish ibrik. Old time coffee percolators ... Methods For Roasting Coffee ... smaller scale. During roasting the beans lose weight, from 10% to 20%. The sugars in the beans are caramelized to give the dark colors under the influence of the heat. The beans become more brittle, the more so in the case of darker roasts. This effect is related to the strength of the coffee, as darker, more brittle roasts allow more water penetration of the coffee grounds to draw out more of the flavors of the bean. Darker roasts release the chaff in the crevice of the bean, which becomes more pronounced. ... Different Coffee Roasts ... because it has no relation to flavoring. The reference is to the light brown color of the lightly roasted beans. The lighter roast is usually used for milder beans and allows them to release their delicate flavors and aromas. Medium roasts are sometimes also referred to as a medium high or American roast, which are a general-purpose roast. This roast produces a stronger, richer flavor, and can be sweeter. A city roast is taken a step further, and oils may begin to appear on the surface of the bean. ... Steaming Milk And Froth For Coffee ... part of the art of making excellent coffee. To steam the milk for coffee: 1.Keep your milk pitcher in a fridge. Add enough milk for the number of orders you have. Do plenty if there is a queue to save time. If you are just steaming the milk and not foaming it you can fill it to three quarters full. 2.Turn the steam on for a moment to clear the jets, and wipe the wand with a clean cloth used only for that purpose. 3.Bury the wand in the milk in the pitcher, well below the surface but clear of the bottom, ... ~~~ This Coffee Information ~~~ Brought To You By low-acid-coffee.com For Other Articles of Interest On Coffee Please Be Sure To VisitSite Map Contact Us Copyright © 2007 LadyWeb All Rights Reserved |
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