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CoffeeCoffee: How To Make A Great Cup Of Coffee Making your cup of coffee could be as simple as adding a spoonful of instant coffee to water, or a lengthy process using an expensive coffee maker. Several coffee making systems, refined and handed down over many years, are available for you to use. The most popular commercial coffee making system today is the espresso pressurised infusion machine. Increasingly, small versions of the expensive machines used in coffee shops are becoming practical and affordable for use in our homes. The espresso process forces water under pressure at just under boiling temperature through the coffee grounds to create your cup of coffee. With the right blend of Arabica beans, often with a component of Robusta beans, a characteristic crema or fine froth will appear on your espresso coffee. Aficionados can interpret much about the quality of the beans and the process if the crema is not a smooth even dark honey color. True European espresso coffee is strong and served in small demitasse cups: a short black. It can be watered down in a long black, or used as a “shot” of coffee in a variety of mixes. In homes and restaurants a French Press or Bodum plunger coffee maker is popular. It is a refinement of the more cumbersome practice of mixing coffee and water in a jug then pouring out the coffee through a filter to retain the grounds. Coarser coffee grounds are mixed with hot water, left to steep for a few minutes, then separated by pressing the grounds to the bottom with a gauze filter on the end of a plunger before serving the coffee. It is important that you depress the plunger slowly to get the best and clearest coffee. Vacuum coffee makers, originated by Cona but available in several brands, use steam and a vacuum to move water and coffee between chambers in a fascinating process to watch, and make excellent coffee. This concept is less popular today, perhaps because it is a more intricate process that requires a little more patience than most of us have. For some the quality of the coffee offsets the effort. A drip or filter coffee maker, sometimes with a throwaway paper filter and sometimes a plastic or metal filter, is a simple process. The water is mixed with the ground coffee then passes through the filter to a pot, which is often 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 have fallen out of favour, because they boiled the water and so many consider they ruined the flavor of the coffee; but they can still be found in some homes. |
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More Coffee ArticlesFifteen Tips For Coffee Sales And Service ... coffee shop there are a number of things to keep in mind that will enhance the impression you give to your customers: 1.Make sure you ask the customer for all the options they may want: the type of coffee, size of cup, optional flavors, decaf or not, topping choices, etc. They expect you to get this exactly right. Write it down if you are busy and there will be a short delay. 2.Tell your customer if there will be a short delay because you are busy. 3.Customers will be watching closely how you prepare ... Flavoured Specialty Coffees ... Interesting and sometimes unexpected flavor combinations, such as banana and hazelnut, maple and pecan, chocolate and caramel and cinnamon and blueberry, seem to work well with coffee. Possibly the most popular coffee flavoring is chocolate. The two tastes coffee and chocolate seem to be complementary. To make Caffe Mocha, coat the bottom of an 8-ounce cup with chocolate syrup. Add a freshly made espresso. Nearly fill the cup with steamed milk and top it with a layer of foamed milk or whipped cream. ... How To Make Great Expresso Coffee ... 1.Clean your shot holder completely of the previous shot s coffee grounds. 2.Make sure you have enough ground coffee ready. 3.Release 7 grams of coffee from the grinder hopper into your shot holder, making sure you get a full pull. 4.Even out the espresso grounds with a hand tamper and tamp once without twisting. This ensures an even extraction of the coffee by the hot water. A hand held tamper helps you to gauge the pressure correctly. With one swipe of your hand, clear any excess espresso grounds ... Using Coffee In Baking ... wire rack to cool, and cover it with a slightly damp cloth. When the roll is cold unroll the sponge and remove the paper. Spread the warmed jam over the inside of the sponge. Whip the cream, icing sugar and coffee liqueur together, and spread it over the jam. Carefully roll up the sponge again with the filling inside. (You may trim off and enjoy the ends: this is the cook s bonus for a job well done!) Sieve a little icing sugar all over the roll, then spread a strip of jam along the top of the roll ... Steaming Milk And Froth For Coffee ... throw it away and start again. 6.Learn to tell the temperature by the sound of the steamer, which rises as the milk heats up. To foam the milk for coffee: 1.Start with cold milk. Do not try to foam steamed hot milk. 2.A bell shaped pitcher foams better than one with straight sides. 3.Allow enough space for the foamed milk: fill the pitcher to no more than to one third. 4.Turn the steam on for a moment to clear the jets, and wipe the wand with a clean cloth used only for that purpose. 5.Place the wand ... ~~~ 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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