The right coffee
- Choosing the right coffee beans will provide half the success. When choosing coffee, it is better to use the services of trusted suppliers.
- High-quality coffee beans are never too dry or wet, and have a pleasant aroma without any burnt or musty odor.
- Before purchasing coffee beans, break one bean with your fingers. The fracture site should be smooth, not rough. When broken, the grain should not resemble dense rubber, on the one hand, and should not crumble, producing a brittle, dry crackling sound, like seeds when peeling, on the other.
- Good coffee has a uniform structure, an even dark brown color without foreign inclusions. A color that is too dark indicates that the beans are overcooked. And coffee is often over-roasted in the hope of hiding defects or removing the damp, moldy smell.
- There should not be an excessive, “polished” shine - good-quality coffee has a characteristic matte shine.
Other ways to make coffee
For brewing, you can use a Turk, geyser, drip coffee maker or carob coffee machine. Coffee capsules are also now available, which are used in special machines, while human participation in preparation is minimized. Some gourmets resort to alternative methods of brewing coffee powder - in a French press, Chemex, siphon, hario and other vessels of unusual shapes.
How to brew coffee in a geyser coffee maker
Geyser coffee makers have gained wide popularity in Europe, largely due to their design, convenience and ease of use.
It works due to steam pressure, and got its name due to the fact that the principle of its operation externally resembles an erupting underground source of hot water. Geyser coffee makers first appeared on the market in the 19th century. Today they are made of aluminum, ceramics and stainless steel, there are electric ones, powered by the network, and traditional ones - those that are placed on the stove, like a kettle.
It is very simple to brew coffee in a geyser coffee maker - you just need to pour water into the lower container and pour ground coffee into the filter. As the water boils, the steam pressure increases, it pushes the water out, passing it through the filter, then the drink passes through a special tube, filling the upper part of the coffee maker.
To start brewing, you first need to disassemble the coffee maker into three parts:
- Pour cold water into the bottom one exactly to the mark; it should not be more or less than indicated on the wall of the container.
- Fill the filter with coffee powder - preferably medium grind, and the coffee tablet should be dense, but not too compacted, because this will make it difficult for water to pass through it.
- Then you need to install the lower container and place the assembled coffee maker on the burner (or plug it into an outlet if you are dealing with an electric version).
The drink will be ready as soon as all the water is in the upper container and a characteristic hissing sound is heard.
Properly ground coffee
- You can grind beans in a simple electric coffee grinder. Gourmets prefer to grind coffee in a manual mechanical coffee grinder. The difference is that a manual coffee grinder, where the beans are ground “the old fashioned way,” allows you to maintain the optimal degree of grinding. Of course, if it is in good working order and does not arouse only antique interest.
- When grinding coffee, keep in mind that the strongest aroma is retained in ground coffee with a medium grind. Grinding too coarse will not allow you to extract all the flavoring and aromatic substances during the brewing process, and the coffee may not brew well. Grinding too finely will reduce the taste, neutralize the aroma or give it an artificial nuance, so you should not grind coffee beans “into powder”.
- It is better to grind the grains immediately before you decide to prepare this wonderful drink. Beans ground for future use lose their aromatic properties very quickly, and leaving ground coffee in an open space leads to loss of taste.
- If you need to grind coffee for future use, place it in an airtight jar - preferably glass or ceramic, with a tight-fitting lid. Never store ground coffee in a plastic bag or plastic container, it will absorb the artificial smell and lose its taste.
- Preparing coffee in a coffee machine requires a finer grind, but when brewing coffee in a Turk, the grind may be coarser.
Classic black coffee
With only coffee on hand, you can already prepare several different drinks.
By increasing the amount of ground grain or decreasing the volume of water, you will increase the richness of the drink and its sourness. Increasing the duration of contact between coffee and water will increase the bitterness in the taste.
Espresso
Classic espresso is prepared at the rate of 7-8 grams of ground coffee per 30-35 ml of water. Ground coffee is poured into a holder and pressed into a tablet with a tempera, the holder is inserted into the coffee group and water is poured at about 90°C under high pressure. Modern coffee machines allow you to get pressure up to 19 bar. This way the resins are boiled down and the drink turns out rich and aromatic.
The most expensive and large coffee makers have a compartment into which the grain is poured, the built-in coffee grinder grinds it itself, and the machine immediately brews it.
Home carob coffee makers are less massive, cost less, and require ground grain as a raw material. Pressed coffee is placed in the cone, and water passes through it under pressure.
The most compact and cheapest espresso coffee makers are capsule ones. Coffee capsules are sold in sealed portion packages, which allows for maximum preservation of the taste and aroma of the ground beans. However, the cost per cup is several times higher than from standard packaging. Some manufacturers offer reusable capsules. The quality of coffee from such containers is noticeably lower than from vacuum ones, and often loses in taste to its counterpart from a carob coffee maker.
Lungo
Black coffee, which requires coarser ground beans, more water (50-60 ml) and additional time. Hot water is also pressurized through the tablet. The saturation of the drink is lower than that of espresso. Due to longer contact of the powder with water, more caffeine ends up in the cup.
Choosing the right utensils for brewing coffee
You can prepare coffee in different ways, using different devices and containers. But coffee brewed in an ordinary metal mug or small saucepan will be very different from coffee brewed according to all the rules, in the “correct” container specially designed for making coffee.
- An electronic coffee maker automates the process and will not allow the coffee to escape or burn. In addition, the instructions clearly dictate the proportions, so it is almost impossible to spoil this coffee.
- The common method of preparing coffee in a coffee pot is simple and enjoyable, but this method runs the risk that the coffee may “boil over” and the taste of the finished drink will deteriorate.
- It is convenient to prepare coffee in a lightweight, special “mobile” glass cup with a piston. In this case, the coffee is not boiled, but poured with boiling water (with or without sugar), pressed with a piston after a few minutes and poured into cups. The piston serves as a good filter and particles of coffee beans will not get into the finished drink. All the “press” will remain in the glass. This device is easy to clean and convenient to use, and the cooking method is simple and does not require special skills.
- Gourmet coffee drinks prefer classic Turks. The real “chic” is making coffee on hot sand. A set of several small portioned Turks on a tray with sand or just a heated metal surface allows you to prepare a drink without rushing, moving the Turks along the hot surface. With this sophisticated method, coffee turns out thick, with a pronounced aroma and rich consistency.
- An easier way is to make coffee in a Turkish coffee pot over a fire or electric stove. You should choose a high-quality Turk, with a heavy, thick bottom and a comfortable handle (ideally a wooden one). Cheap aluminum Turks worsen the taste and aroma; truly delicious classic coffee is more difficult to prepare in such Turks.
How to make delicious coffee
Several conditions must be met in order to properly brew this invigorating drink.
Pure water - filtered, bottled
The water must be clean - filtered or bottled; most often they use cold, or better yet, ice water. Warm water makes the drink softer, but less rich.
The best coffee varieties - Arabica, Robusta
Coffee beans must be finely ground. The choice of variety is a matter of taste, however, Arabica is considered the most elegant and rich variety. Its large, even, flat grains have the most lush aroma and good oiliness, and the aroma depends on the place of growth.
Robusta is less popular; it is usually used as an additive, diluting Arabica to reduce the cost of the resulting mixture. Robusta, despite its harsh taste, gives espresso that very appetizing foam - crema, thanks to which experienced baristas in coffee shops can create different designs using hot milk whipped into foam.
Ground coffee beans quickly lose their noble aroma, so it is recommended to store them in a closed container in a dark and cool place. It is better to grind the grains in small quantities immediately before cooking. The grinding varies, the finer the coffee powder, the faster the drink will brew and the greater the chances of getting cream even at home.
Turka - shapes, sizes, materials
Turks, or as they are also called, cezves, come in different shapes and sizes, made from different materials.
Copper pots are best suited for cooking - copper retains heat well, and drinks brewed in such vessels have a particularly pleasant taste.
Aluminum Turks are more common; options made of stainless steel and other alloys, clay, glass and ceramic cezves are also available. When choosing clay ones, you need to take into account that it is best to brew coffee of one type in them, because the material from which they are made is porous and “remembers” odors well. Such Turks, like ceramic ones, are fragile and require careful handling. In addition, such dishes continue to give off heat even after they have been removed from the heat, and you need to continue to monitor the drink, otherwise it will “run away,” ruining the table and your mood.
It is better to choose a Turk with a narrow neck, although many stores also stock others. It is the conical shape of the cezve that guarantees long boiling, preservation of aromatic essential oils and the richness of the taste of the final drink. The handle should be attached at an angle and made of a material that does not heat up, such as wood.
You can cook in a Turk on anything: on a stove, sand, coals, in a fireplace or on a fire. The main thing is to wash the cezve thoroughly; when using a new cezve, it is not recommended to use detergents, as it will “remember” their smell; it is best to disinfect the dishes by boiling water with a slice of lemon in it.
Additives - sweets, spices, syrups, liqueurs
The taste can be varied by adding sweet or spicy spices, honey, syrups and alcoholic liqueurs. Traditionally, cinnamon, cloves, cardamom, ground ginger, nutmeg are used; to give coffee warming properties, you can add a little red chili, sweetening it with honey.
Also, chocolate, milk, cream, nuts and nut butters are put into coffee drinks, even halva acts as a “highlight” from time to time.
Many people add salt at the tip of a knife when cooking, and to slow down the process, add sugar - no more than two teaspoons. This way the coffee takes longer to brew, which greatly improves its taste. In addition, sugar softens water. To give the coffee a velvety texture, add a little good butter during brewing.
Properly brewed coffee
- Freshly ground coffee, still warm, is poured into a warm container (turk or coffee pot). You can warm up the container on a hot surface, over a fire, or by pouring boiling water over the inside of the coffee pot.
- Add coffee and, if desired, sugar to an empty heated container, stir and pour hot water in the correct proportion. Experienced “coffee lovers” do this “by eye.” But usually the proportions are as follows: 2 teaspoons of coffee powder per 150 ml of water.
- Pour water in a thin stream so that the powder remains at the bottom and does not float to the surface of the water. Place the container on low heat and bring to a boil, but do not boil. You can tell when the coffee is ready by the rising “foam.” As soon as the foam has risen and crawled to the edges of the Turk, the coffee is removed and set aside so that the coffee foam settles. After this, the drink can be poured into cups.
- Those who are irritated by particles of brewed ground coffee beans can use a special filter, a strainer.
Basic recipe
Depending on preference, black coffee is prepared with single or double strength. Recipes differ not only in the quantity of ingredients, but also in the cooking technique.
- 1 tsp. ground coffee;
- 200 ml water.
How to cook:
- Pour coffee powder into a preheated pot and pour boiling water over it.
- Simmer over low heat until boiling, under no circumstances allowing further boiling. The longer the coffee simmers, the more aromatic and rich it will turn out, so don’t rush and turn up the heat under the coffee maker. You can add sugar during the process.
- Turn off the heat as soon as the foam starts to rise. Leave for 5-10 minutes. To make the grounds settle faster, add a few drops of cold water.
Another cooking option: boil water in a Turkish pot, remove from heat, add coffee and cook over low heat, without bringing to a boil. Leave for 5-10 minutes.
- 1. Black coffee.
- 2. Coffee with burnt sugar.
- 3. Irish coffee.
- 4. Barley coffee.
- 5. Coffee black
- 6. Natural coffee with milk.
- 7. Arabic coffee.
- 8. Sicilian coffee.
- 9. Viennese coffee.
- 10. Polish coffee.
- 11. Warsaw-style coffee.
- 12. Coffee in Italian.
- 13. Czech coffee.
- 14. Coffee in French.
- 15. Coffee in Japanese.
- 16. Mexican coffee.
- 17. Natural coffee, brewed in a special coffee maker.
- 18. Coffee "Maxer".
- 19. Coffee "Natalie".
- 20. Coffee essence.
- 21. Turkish coffee.
- 22. Turkish coffee with egg yolk.
- 23. Coffee MOCCO in Arabic.
- 24. Coffee "AFRICA".
- 25. Coffee "INDIA".
- 26. ORIENT coffee.
- 27. “ELIXIR” from instant coffee.
- 28. Coffee "MOSCOW".
- 29. FLIP WITH COFFEE “NADIA”.
- 30. MIX COFFEE “ANYA”.
- 31. ENGLISH DRINK.
- 32. Drink “AT YOUR LEISURE”.
- 33. Cold coffee with milk.
- 34. Coffee “CHOCOLATE”.
- 35. ORANGE coffee.
- 36. VIENNESE ICE COFFEE.
- 37. Coffee extract.
- 38. Coffee “ROYAL”.
- 39. Coffee “SPORT”.
- 40. Coffee “JANETTE” milk.
- 41. Punch “SHOKO”.
- 42. ICE COFFEE WITH LIQUOR
- 43. ICE COFFEE WITH STRAWBERRY, CHERRY, CHERRY JUICE
- 44. Coffee “ELEXIR”.
- 45. Coffee “FRESHNESS”.
- 46. Coffee “COSSACK-STYLE”.
- 47. Brazilian coffee.
- 48. AIS COFFEE IN ENGLISH
- 49. Coffee "ESKIMO".
- 50. COLA coffee.
- 51. Coffee "TIHANI".
- 52. Coffee “SERENADE”.
- 53. Coffee in French.
- 54. Coffee “FERI” (Antilles).
- 55. Coffee wren.
- 56. Double strength coffee.
- 57. Coffee with pepper.
- 58. Coffee “IRINA”.
- 59. Coffee with liqueur.
- 60. Black coffee with ice cream (glazed).
- 61. Iced mocha.
- 62. Coffee with cognac.
- 63. Nutritious coffee.
COFFEE RECIPES
1. Black coffee.
To make black coffee, it is recommended to use only good quality natural coffee. You can mix different types of coffee. Roast and grind raw coffee beans immediately before brewing. When roasting coffee beans, care must be taken to ensure that the coffee does not burn and its color should turn chestnut brown. Usually prepared from 4 tsp. coffee portion, and a double portion is prepared from 8 grams. If you want to make even better, stronger coffee, you need to increase the dosage by 5 or 10 grams.
Coffee is not brewed, but brewed with boiling water in the same way as tea. Coffee should be prepared immediately before serving and served hot.
2. Coffee with burnt sugar.
This drink is served after meals at picnics or after dinner at the countryside. Over a cup of coffee, very strong and hot, hold a teaspoon in which a piece of sugar has previously been placed. Pour chilled cognac over the sugar and set it on fire. When the flame goes out, pour the contents of the spoon into the cup and stir well. You can also add a pinch of cinnamon (to taste).
3. Irish coffee.
This drink is wonderfully invigorating and refreshing. You can serve it at any time of the year. Pour 1/3 of the volume of Irish whiskey or vodka into a thick-walled glass with a stem and add hot strong coffee, without adding 2 cm to the edges. Add sugar to taste, stir, add fresh cream, lightly whipped, but do not stir it: Place a teaspoon of cream so that it floats on the surface and drink coffee through this layer of cream.
4. Barley coffee.
40 g barley coffee, 1/2 l. water, 5 g. chicory, 1/2 i. milk,
Grind barley coffee in a coffee mill. Pour water into a container used exclusively for making coffee, pour in ground coffee, add chicory and boil for 1-2 minutes; move to the edge of the stove, sprinkle with cold water and tightly close the lid.
After a few minutes, when the coffee has settled, pour it into a heated coffee pot, which is served on the table, or pour
pours directly into cups. Mix boiled milk with coffee in a coffee pot or cups. You can also serve milk separately in milk jugs. You can add 10-20 g of natural coffee to boiled barley coffee and brew it.
5. Coffee black
3/4 l. water, 50 g ground natural coffee, sugar (add to taste).
Coffee is brewed in special coffee pots. If you don’t have a coffee pot, add half the ground coffee to cold water in a container used exclusively for making coffee. Boil for 2-3 minutes, add the rest of the coffee, brew, set aside on the edge of the stove, close tightly. Let sit for 10 minutes, pour the infusion through a sieve into a heated coffee pot, which is served on the table or pour into heated cups. Coffee is served very hot. Natural coffee is also prepared with the addition of special chicory. You can also serve whipped cream separately with black coffee.
6. Natural coffee with milk.
1/2 l. water, 20 g natural coffee, 20 g barley coffee, 1/2 l milk, 60-80 g sugar.
Mix the strained infusion with boiled milk or cream.
7. Arabic coffee.
Pour a little granulated sugar into the bottom of a coffee pot (not enameled) and put it on the fire. When the sugar turns brown, add water. Having brought the water to a boil, remove the coffee pot from the heat, pour the powder into it and heat it again until the drink boils. You can add cinnamon to this coffee.
8. Sicilian coffee.
Strained lemon juice is added to Turkish coffee. Served in glasses.
9. Viennese coffee.
Place a mound of cream, whipped with sugar and vanilla, into a cup of ready-made coffee, and grated chocolate is poured on top. You can only put cream in coffee, and serve sugar separately.
10. Polish coffee.
Pour freshly ground coffee into cups scalded with boiling water, pour boiling water over it and stir; as soon as foam forms on the surface of the coffee, cover the cups with a saucer. After 7-8 minutes you can drink coffee.
11. Warsaw-style coffee.
They brew regular coffee, but with less water. Strain it, add sugar and baked milk. The mixture is heated to a boil. When serving, you can put the foam skimmed from baked milk into cups (or glasses).
12. Coffee in Italian.
Coffee is not brewed with water, but with milk, filtered directly in the cup, sugar (preferably fine sand) is served separately.
13. Czech coffee.
The drink is prepared from a mixture of brewed black coffee and milk (in a ratio of 2:1).
14. Coffee in French.
The finished strong coffee is filtered, slightly salted, then poured into cups, adding a little cognac and, if desired, sugar to each,
15. Coffee in Japanese.
Mix hot, strong coffee and very sweet cocoa (1:1), bring to a boil and pour into cups, adding a little cream to each.
16. Mexican coffee.
Add a little cocoa powder to the ground coffee. Serve hot in a pitcher or coffee pot. Instead of milk, you can use egg yolks - one yolk is enough for 2-3 cups. Beat the foam, add sugar to taste. Place a spoonful of foam on top of the coffee cups.
17. Natural coffee, brewed in a special coffee maker.
Heat up a special coffee maker with a filter (it’s best to place it in a bowl of boiling water). Pour very finely ground coffee into the upper part of the coffee maker, cover with a strainer and pour boiling water over it little by little, so that the infusion slowly flows into the lower part of the coffee maker. Serve the coffee very hot, pour into heated coffee cups, not to the brim (about 3/4 of the cup's height). Can be served with whipped cream.
18. Coffee "Maxer".
Hot, strong coffee is mixed with an equal amount of hot tea. Sugar and mixtures are served separately.
19. Coffee "Natalie".
Before brewing instant coffee, add a little chopped chocolate and egg yolk to it. Sugar is added to taste.
20. Coffee essence.
a) Fry 500 grams of powdered sugar, stirring continuously, until brown. Dilute with two liters of water and cook for quite a long time. Mix with this syrup coffee from 250 g of well-roasted ground natural coffee, prepared as usual in a coffee brewing vessel. Pour into a bottle, seal well and steam for 10-15 minutes. Place 1-2 spoons of this essence on a cup of hot milk.
b) Boil 150 g of good, roasted ground coffee in one liter of boiling water for 15 minutes, but do not add any substitute. Strain, then add 400 g of powdered sugar to the resulting liquid and cook until it thickens. Pour into bottles and seal well. This way you can save some time. Before serving, to get regular coffee, dilute with hot water, then, if you want coffee with milk, you can pour in hot milk.
21. Turkish coffee.
This type of coffee, depending on the amount of sugar used in its preparation, can be bitter, sweet, very sweet, thinner or thicker.
Typically, for 1 cup of drink add 1 full teaspoon of finely ground coffee and sugar to taste.
Turkish coffee is prepared in two ways.
1) Add coffee and sugar to a pot of boiling water and bring to a boil. The boiled coffee is removed from the heat, then put back on the fire and brought to a boil again (this is repeated 3 times in total).
2) Coffee, mixed with sugar in a coffee pot, is poured with cold water and kept for several minutes to extract aromatic and flavoring substances. Then the coffee pot is placed on low heat - this way the coffee will boil more slowly and more foam will form on it. Having brought it to a boil, remove it from the heat, immediately put it back and bring it to a boil again. If you want the coffee to be without foam, lightly sprinkle it with cold water after removing from the heat. Ready coffee is served as follows: a coffee pot, coffee cups on small saucers and glasses of cold water are placed on a small dish.
22. Turkish coffee with egg yolk.
Products: for one cup - 1 tsp. coffee, 1/2 egg yolk, sugar.
Prepare regular Turkish coffee and add half the beaten yolk. This is a tonic and very nutritious drink. It can be served hot or cold.
23. Coffee MOCCO in Arabic.
Ingredients: for 4 cups - 6 teaspoons of coffee, 3 teaspoons of sugar.
Pour coffee and sugar into hot water and put on fire. Bring to a boil, then remove and after a few seconds return to the heat and bring to a boil. Repeat this 3 times in total. Sprinkle the finished drink with cold water to allow the grounds to settle, stir and pour into cups. Serve cold water in glasses along with coffee.
24. Coffee "AFRICA".
Ingredients: for 4 cups of coffee - 4 chagiks of boiling water, 6 teaspoons of coffee, 1 half spoon of cocoa powder, a pinch of ground cinnamon, a little cognac, sugar to taste.
Mix all the products specified in the recipe in a coffee pot and cook on an alcohol stove. Add cognac to already prepared coffee, which is best prepared right there on the table. Serve hot.
25. Coffee "INDIA".
Ingredients: 10 teaspoons of coffee, 4 cups of boiling water, 8 teaspoons of sugar, 4 pcs. cloves, grated zest of 1 orange, a glass of rum, cream.
Pour boiling water over the coffee and after 5 minutes pour into 4 cups. Put two tsp in each. sugar and 1 clove, grated orange zest and a little rum. Serve cream with coffee.
26. ORIENT coffee.
Products: 300 ml. water, 3 tbsp. spoons of honey, 8 tsp. ground coffee.
Mix water and honey in a coffee pot and boil. Then add coffee and, stirring continuously, bring to a boil. Pour the finished drink into 4 coffee cups and serve.
27. “ELIXIR” from instant coffee.
Ingredients: 2 full teaspoons of instant coffee, 2 cups of water, 2 tsp of sugar, a glass of cognac, 1/2 cup of condensed milk. Ice optional.
Mix all the products indicated in the recipe in a mixer and then beat by hand. If desired, you can put a piece of ice in each cup.
28. Coffee "MOSCOW".
Ingredients: 4 cups of hot Mocha coffee, 1 glass of cognac, sugar as desired.
Moisten 4 glasses with water (only the edges) and immerse in sugar. Then carefully pour coffee into them and add pre-warmed cognac. Light the finished drink and serve immediately.
29. FLIP WITH COFFEE “NADIA”.
Products: 4 tbsp. spoons of powdered sugar, 1 tbsp. spoon of rum or cognac, vanillin. 4 cups prepared and chilled coffee, crushed ice.
Mix coffee, powdered sugar, rum, vanillin and add ice. Serve the finished drink immediately.
30. MIX COFFEE “ANYA”.
Ingredients: 1 cup of strong coffee, 1 cup of cream, 1 small glass of cognac, a small amount of finely ground coffee, banana, crushed ice.
Mix strained coffee, cognac and cream in a mixer. Pour the resulting mixture into glasses. Peel the banana, cut into slices, roll in ground coffee and add to glasses (pre-distribute them according to the number). Add ice cubes. Drink through a straw
31. ENGLISH DRINK.
Ingredients: 4 liqueur glasses of ready-made and chilled coffee, 2 tbsp. l. sugar, 4 wine glasses of ready and chilled cocoa, 4 scoops of ice cream, 1 cup of cold milk.
Mix all these products in a mixer. Pour the resulting drink into glasses and serve.
32. Drink “AT YOUR LEISURE”.
Products: 4 tsp. instant coffee, 4 tsp, sugar, juice from 1/2 lemon, 3 cups cold water.
Mix all the ingredients in the recipe well, pour into cups and serve.
33. Cold coffee with milk.
Products: 1/10 i. black coffee, 114 i. milk, 4 tbsp. I. powdered sugar, baking soda on the tip of a knife, crushed ice.
Dissolve soda in milk, add sugar, chilled coffee, pieces of ice.
34. Coffee “CHOCOLATE”.
Products: 1/4 i. melted milk chocolate, 1/4 I. strong coffee, cream if desired.
Combine both drinks, stir well and pour into hot cups. If desired, you can add cream. This coffee can also be served chilled.
35. ORANGE coffee.
Ingredients: 1/2 l, Turkish coffee, milk, sugar, orange zest, 1 small glass of cognac, cream.
Lightly sweeten hot coffee and pour into cups, without adding 1/4 to the top. Then add finely grated orange zest, cognac, cream and serve.
36. VIENNESE ICE COFFEE.
Products: 1/2 l. sweet strong coffee, 1/4 cup, cream, regular or small chocolate wafers.
Mix coffee with half the specified amount of cream. Freeze the resulting mixture in the refrigerator, then fill the glasses with it. Serve, garnish with the remaining half of the already whipped cream with sugar and waffles.
37. Coffee extract.
Products: 100 g coffee, 1/2 l. boiling water, a pinch of salt.
Pour boiling water over coffee and add salt. After cooling, pour into a small bottle. When preparing regular coffee, 5 teaspoons of extract are enough for each serving.
38. Coffee “ROYAL”.
Ingredients: a piece of refined sugar, 1 cup of boiling black coffee, cognac.
Place a piece of refined sugar on a small spoon and hold it over a cup of boiling black coffee. Pour the sugar with a small amount of cognac or rum and wait until it warms up from the steam coming from the coffee. Then light the refined sugar soaked in alcohol in a spoon so that the flaming sugar drips into the cup. This coffee does not have an intoxicating effect.
39. Coffee “SPORT”.
Products; 1/2 l. cold coffee, 1/8 l. cream or condensed milk, 2 tbsp. spoons of powdered sugar, 2 servings of vanilla ice cream.
Mix coffee, cream, sugar. Pour the resulting mixture over the ice cream. Pour the finished drink equally into 3 glasses. Serve with spoon and straw,
40. Coffee “JANETTE” milk.
Products: 4 tsp. well ground coffee, 1/4 l. milk,
1 egg yolk, 1 cup condensed milk, 1 tbsp. a spoonful of sugar, a little cognac, cream.
Pour a cup of boiling milk over the coffee and leave covered for 5 minutes over low heat. Once cooled, strain and beat with cream, egg yolk, condensed milk and sugar. Cool the finished drink in the refrigerator. Serve in glasses, adding a little cognac.
41. Punch “SHOKO”.
Ingredients: 8 full tablespoons of cocoa powder,
2 tsp. coffee, 1/2 l. milk, 2 glasses of white wine, 2 tbsp. spoons of rum, whipped cream, sugar as desired.
Mix cocoa, coffee and sugar with a small amount of milk. Dilute the resulting mixture with the remaining milk and boil. Then add pre-warmed wine and rum. Pour the finished punch into glasses, add cream and serve. If desired, sprinkle with coffee or cocoa powder.
42. ICE COFFEE WITH LIQUOR
Ingredients: 8 tablespoons of cocoa liqueur, 1/2 l. ready and chilled coffee, 1/8 l. whipped cream.
Pour liqueur and coffee into 4 glasses, stir, add cream and serve.
43. ICE COFFEE WITH STRAWBERRY, CHERRY, CHERRY JUICE
Products: 8 tsp. sugar, 4 vodka shots of strawberry, sweet or cherry syrup, 1/2 liter of ready-made and chilled decaffeinated coffee, cream, crushed ice.
Fill 4 glasses up to half with pieces of crushed ice and add fruit juice and coffee in equal quantities. Then top up the glasses with sweetened cream and serve.
44. Coffee “ELEXIR”.
Products: 100 g coffee powder, 1/4 l. water, 250 g. sour milk, 100 g. powdered sugar, 2 egg yolks.
Brew regular Turkish coffee, add sugar and cool. Add whipped cream and yolk foam to the chilled coffee and sour milk, also whipped until the cream is concentrated. Stir the resulting mixture well. Recommended as a tonic after hard physical labor.
45. Coffee “FRESHNESS”.
Ingredients: 4 cups of ready-made strong coffee, 3 tbsp. spoons of honey, 30 g of sugar, lemon, egg yolk if desired.
Dissolve honey and sugar in the prepared coffee. Then add milk, cream and cool well. Pour the resulting mixture into glasses, into which you first add ice cream. To improve the taste of the drink, you can add a little lemon juice and beaten yolk.
46. Coffee “COSSACK-STYLE”.
Products: 1/4 l. strong coffee, 1/4 l. red wine, 3 glasses of vodka, sugar.
Mix all the products specified in the recipe. This coffee, like all drinks containing alcoholic extracts, has a strong effect and is therefore not recommended to be taken in large quantities.
47. Brazilian coffee.
Products: 8 tsp. ground coffee, 1 tsp. cocoa powder, 1 tsp. sugar, 4 glasses of rum, 150 g cream, 400 ml. water.
Make cocoa from water, cocoa and sugar, add coffee to it and bring to a boil. Strain the prepared drink, add sugar if desired and pour into cups, then pour a little slightly warmed rum into each cup and add whipped cream.
48. AIS COFFEE IN ENGLISH
Products: 60 g ground coffee, 4 scoops of ice cream, 150 g cream, 400 ml. boiling water
Brew regular Turkish coffee, strain and cool. Mix chilled coffee with ice cream and melted chocolate and pour into glasses.
49. Coffee "ESKIMO".
Ingredients: 60 g ground coffee, 4 scoops of ice cream, 5 tbsp. spoons of melted chocolate, 400 ml. boiling water
Brew regular Turkish coffee, strain and cool. Mix chilled coffee with ice cream and melted chocolate and pour into glasses.
50. COLA coffee.
Ingredients: 2 cups of strong coffee, ice cubes, 1.5 cups of Coca-Cola, 4 teaspoons of cream.
Place a few ice cubes in each cup, add cream, chilled coffee and Coca-Cola. Lightly stir the resulting mixture and serve.
51. Coffee "TIHANI".
Products: 8 teaspoons of ground coffee, 400 ml. boiling water, sugar if desired, 1/4 l. cold milk, cream.
Brew strong black coffee, strain if desired, cool and add cold milk. Stir the resulting mixture, pour into glasses, add whipped cream and serve.
52. Coffee “SERENADE”.
Ingredients: 100-125 g of ground well-roasted coffee, 1/2 I. boiling water, sugar if desired, cream.
Brew Turkish coffee, cool and serve in glasses with cream,
53. Coffee in French.
Ingredients: 6 hours, spoons of finely ground coffee, 4 cups of boiling water, a pinch of salt, 1 glass of French cognac, sugar as desired.
Brew coffee, filter and add salt. Pour a little cognac into each cup of coffee and add sugar if desired.
54. Coffee “FERI” (Antilles).
Products: 1/2 cinnamon sticks, 6 pcs. cloves, zest of one lemon, zest of one orange, 60 g of rum, 120 g of cognac, sugar, 1 liter of strong hot coffee.
Mix all the ingredients, heat in a vessel, then burn and very carefully pour hot coffee over it.
55. Coffee wren.
Yolk of one egg, one double coffee (12 g), 1.5 lumps of sugar.
Place the egg yolk in a glass and carefully pour chilled sweet coffee onto it.
56. Double strength coffee.
Brew coffee of regular strength, when it has settled, pour in a second portion of coffee, bring to a boil, remove, settle again and only then serve.
57. Coffee with pepper.
The Turk is heated over the fire, pour 1 - 1.5 g of black pepper, 4 tsp into the heated Turk. coffee. Stir, add cold water (100 g). Bring to a boil, add another 150 g of water, bring to a boil, add another 250 g of water, boil for 5-10 minutes, serve immediately.
58. Coffee “IRINA”.
Melt sugar (3-4 tsp) in a frying pan to a brown liquid mass. This mass is poured with hot boiled water. Pour 2 tsp into a heated pot. coffee, pour the resulting mixture from the frying pan. Add hot water and bring to a boil.
59. Coffee with liqueur.
Add vanilla liqueur (30 g) to a partial glass of chilled Warsaw-style coffee and add whipped cream (40 g).
60. Black coffee with ice cream (glazed).
Sugar is added to brewed black coffee and cooled. Pour coffee into a glass or wine glass and add a scoop of ice cream (50 g). The glass is placed on a dessert plate, on which a clean spoon or straw is placed.
61. Iced mocha.
One double black coffee (12 g), one coffee spoon of granulated sugar, one tbsp. spoon of cream, ice. Coffee and cream should be chilled.
Beat the ingredients in a mixer.
Serve the drink chilled.
62. Coffee with cognac.
50 g cognac, one double coffee, one egg yolk, one tbsp. spoon of granulated sugar.
Beat the egg yolk with granulated sugar in a mixer, add cognac and stir constantly, top up with boiling coffee.
63. Nutritious coffee.
One double black coffee (12 g), one egg, one tablespoon of vanilla sugar, for decoration - one tbsp. a spoonful of whipped cream and ground coffee.
Shake the ingredients or mix in a mixer. Fill the cup and decorate with whipped cream and sprinkle ground coffee on top.
Table of contents
How to serve coffee?
It is not customary to drink coffee immediately before meals, although many perceive it as an appetite stimulant.
What is served with coffee? A cup of coffee served with biscuits, jam or chocolates can be a solution if you have unexpected guests and you have nothing to treat them with. And you can invite guests for coffee with liqueur, cookies, cake, Easter cake, fruit cake at five o’clock in the evening or after dinner.
Coffee is served on the dining table, covered with a colored tablecloth, or on separate small tables placed near the seated guests.
Oriental coffee is served in small cups, and black and instant coffee or coffee with milk is served in tea cups.
Cups and saucers are placed on a common table or on separate small tables, as well as plates with cookies, sliced cakes or Easter cakes, which can also be served on a glass or porcelain dish.
Instant coffee
This is highly concentrated coffee. It can be prepared with or without foam.
The method for preparing instant coffee without foam is very simple: put a teaspoon (without the top) of instant coffee into a cup and pour boiling water over it. Add sugar to taste.
To prepare instant coffee with foam, put a teaspoon of coffee in a cup, add 2-4 teaspoons of granulated sugar, stir, pour in a teaspoon of cold water and grind until you get a light cream the thickness of mayonnaise. The longer you grind the coffee, the thicker the foam becomes.
Instant coffee, like all other types of coffee, is served with cookies, Easter cake, muffins, pastries, and cake.
