coffee brewing Methods
the Way espresso:
In Italy, a country where coffee has long been a cult created by the national Institute of Italian espresso, the organization that defines the standards of a true espresso, and oversees the production of Italian manufacturers of coffee and equipment.
espresso is a preparation method in which hot water under high pressure passes through the ground coffee. Most harmful tar and the greatest amount of caffeine remain in the coffee grounds and into the Cup fall unique rich aroma and delightful taste. Thus, most espresso spares and heart, and stomach. It is safe to say that espresso only fully reveals the aroma of coffee.
Experts believe that for the preparation of the perfect espresso requires 4 components:
– excellent coffee blend,
– effective coffee machine,
is professionalism and experience.
According to the rules established by the National Institute Italian Continue reading
How to cook a delicious coffee in Turku?
Some of us drink coffee every morning to Wake up, cheer up and adjust themselves on an operating mode, others prefer to drink it occasionally in the company of friends,
accompanying slow conversation.
To cook coffee it is possible in two main ways – in the special device (coffee-machine) or on fire (in a coffee pot, ibrik, cezve). There is another method in which a container of water is placed in a heated sand and there is brought to the desired temperature. Today let’s talk about how to prepare tasty coffee in the Turk.
Turk is a metal, usually copper container with a long handle. There are Turks, designed for different number of servings from one till 7-12, depending on the volume of one portion. In any case, the coffee should be prepared at one time, in whatever composition and what cups you weren’t going to use it.
There are different types of coffee grinding, of which the Turks recommend those that have a larger Continue reading
Repair of coffee machines and espresso machines
The Barista Bible
The book “Professional coffee. The Bible Barista”
This edition was the first complete textbook and reference guide for professional cook coffee (Barista). The execution of the book is that it is always easy to keep handy on the job in a coffee shop, restaurant, bar, cafe. The book is useful as a neophyte skills, and experienced baristas as reference material.
THE SKILL BARISTA
Rules for professional
Basic technique Barista:
– assessment of quality espresso
– adjust the grind for espresso
– technique of milk
– latte art
– work with cream
– methods for the preparation of coffee-based cocktails
– work with chocolate
– work with the syrups
– utensils for making coffee Continue reading