A coffee pot, or rather just a container with a spout for brewing coffee, is a good alternative to a coffee machine. Why do you need a coffee pot: to immediately brew a large portion of a drink for company, and not to charge the coffee maker several times.
Dishes can be different - made of metal, ceramics, porcelain, copper, fireproof glass. There is also an Italian geyser coffee maker - the operating principle of which is slightly different from a regular container. In a geyser coffee maker, the ground beans are located above the liquid and the grounds do not mix with water - this is its advantage.
How the coffee pot works
The method of brewing coffee in a coffee pot is very ancient. In the homeland of coffee trees - in Ethiopia - such a vessel was called ibrik. The only difference is in the shape of the product. The African analogue was distinguished by a narrower neck - a foam trap. Coffee made in a coffee pot is no different from machine coffee. Unless the drink will be without foam.
Ancient peoples who knew the secret of coffee beans ground them in a mortar and stones into fine dust. This process took the longest, as Ethiopian varieties are considered the highest quality and hardest, due to the fact that they grow on volcanic soils and take a long time to ripen. Next, the ground powder was poured with water and placed on the fire, where the drink began to boil.
Interesting! Local residents of Ethiopia can drink huge doses of caffeine and not feel sick, since resistance to the alkaloid is passed down from generation to generation at the genetic level
Top 5 Strong Coffee Blends
- Italian espresso . This blend includes dark Italian roasted Arabica and Robusta beans. The prepared drink has a rich, deep color and a characteristic nutty aroma. It has a high caffeine content.
- Paganini . The blend is suitable for espresso, consisting of one quarter strong robusta and three quarters aromatic Arabica. It is considered one of the strongest coffee blends. The coffee is invigorating, rich and thick.
- Blazer Opera . It contains strong dark roasted Indonesian Robusta, which enhances the strength and adds bitterness to the coffee. Ideal for an invigorating morning espresso.
- Lavazza Grande Ristorazione . A mixed blend containing more Robusta than Arabica. It has a rich and very sharp taste. More suitable for coffee machines than a regular Turkish coffee maker, French press or drip coffee maker.
- Blazer Rosso & Nero . A blend of dry Arabica and washed Robusta. It has pronounced notes of nuts and the aroma of chocolate. Contains a high percentage of caffeine, which invigorates well.
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Dosages of water and grains
The method for brewing coffee in a Soviet-style coffee pot on the stove involves the correct dosage of water and beans. If you overfill the liquid, you will end up with a watery, tasteless drink. Otherwise, the coffee will be strong and bitter.
Another problem is that after brewing, coffee is immediately poured into cups so that it does not infuse and does not release bitterness.
The optimal dosage of ground powder is 2 teaspoons per 100 ml of water. If you're cooking a lot, and coffee pots are often very spacious - up to 2 liters - you'll have to measure using a measuring cup.
Before preparing coffee in a coffee pot, you need to learn the secrets of a delicious drink:
- ground grains should be of the finest fraction;
- clean water - spring or filtered;
- The better the type of grain, the stronger the aroma and taste will be.
It is important not to overboil the coffee after the foam has risen. Exceeding the temperature has a bad effect on taste. In the East, if a drink boiled, they simply poured it out and prepared another one. Serving boiled coffee to the table was considered indecent. Before getting married, girls had to treat their future mother-in-law with personally brewed grains.
How to taste coffee
Professional tasters taste coffee completely differently from ordinary drinkers. To experience all the variety of aromas and tastes, we will act like a pro:
Fill the glass not to the brim, but about halfway
Cover the glass of coffee with your palm, bring everything to your nose and, slightly opening your palm, smell how the drink smells. Aroma is the most important characteristic; tasters always evaluate it first. Listen to what your nose tells you, feel what the coffee smells like, maybe you smell the smell of wet earth or baked potatoes?
Then you need to taste the coffee. To do this, you need to take a small sip of coffee. Pull in sharply and loudly. Don’t be embarrassed to slurp and snort - this way the coffee irrigates your entire tongue at once, and you feel its real taste, and not just the bitterness that overshadows everything when swallowed. You will feel sourness on the sides of the tongue, sweetness in the center, and, of course, bitterness at the root. Taste the coffee slowly and let the drink “unwind” on your tongue. So it will bring new interesting sensations.
What is instant coffee
Insoluble coffee is ground natural coffee. It contains only grains. The question of how high quality is irrelevant. These can be either elite varieties or waste from unbranded production, which are bought by scammers and counterfeited by well-known brands.
A medium-quality insoluble analogue is better than a soluble one, because its particles contain essential oils and microelements that trees obtain from volcanic soils rich in organic matter. How else does ground coffee differ from instant coffee - the caffeine in the beans is natural - this is another plus.
Chemical additives are a big minus. Only a few brands do not have them, which cost several times more than the usual ones sold in every supermarket. If you want to buy high-quality instant coffee, it cannot always be found in the public domain; you have to order it online.
Which is better: instant or ground?
The main advantages of instant coffee are the speed of preparation and a much longer shelf life. However, nutritionists recommend abandoning it or at least reducing consumption to a minimum, since instant coffee is a powerful stimulator of gastric juice secretion. Therefore, it is not advisable for people suffering from stomach diseases to drink instant coffee on an empty stomach. You should not get carried away with decaffeinated coffee, as some manufacturers extract it using acids and solvents (ethyl acetate or dichloromethane).
Natural ground coffee is safer for health, since it does not contain chemical components that are added to the instant drink, and it has less effect on the acidity of the stomach. But it also contains more caffeine. On average, the amount of caffeine in instant coffee is 60-80 mg per cup, while ground natural coffee contains from 80 to 150 mg.
Cold brew (cold brew)
Coffee can be brewed not only with hot but also with cold water. This is a long process, so be patient. If you decide to make this coffee yourself, use medium, uniform grind beans. And get ready to wait up to 16 hours. You can get cold brew either by soaking or filtering (you will need a special vessel for this).
Cold brew
How does roasting affect strength?
Roasting gives coffee beans a rich taste and aroma. Typically, beans come in three types of roasting levels:
- low degree of roasting – gives the beans a pronounced sourness, a light coffee aroma and a light brown color of the drink;
- Medium roast – considered the most universal, suitable for any coffee lover. Bitterness is mixed with the taste of sourness, the aroma reveals itself brighter, and the color of the coffee becomes richer and deeper;
- strong degree of roasting - the acid completely disappears, the coffee is bitter, but you can also detect a sweetish taste. The color of the coffee drink becomes almost black.
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Which coffee is more harmful?
The main advantages of instant coffee are the speed of its preparation, as well as a much longer shelf life. However, studies conducted by scientists have demonstrated that consuming this product in large quantities may pose a health hazard. As it turned out, instant coffee activates the production of gastric juice, so drinking it, especially on an empty stomach, is contraindicated for people with gastrointestinal diseases. Instant decaffeinated coffee is especially harmful. Caffeine is extracted from this drink using solvents (dichloromethane or ethyl acetate) and acids.
Cappuccino "Blanco"
Cappuccino is perhaps the most common coffee drink. It tastes quite delicate and soft and to some extent neutral. This means that almost everyone likes him, with rare exceptions.
Ingredients:
Natural coffee - 56 g Milk - 1/2 cup Vanilla pod - 1 pc. Sugar - 1 tsp Cinnamon - to taste Water - 240 m
Cooking method:
Heat the milk in a small container. After a while, add vanilla crumbs and, continuing to heat, bring the milk to a boil. Cool and let sit covered for a few minutes.
Add sugar and boil again. Cool quickly, then strain and separate out any remaining vanilla.
Beat the drink with a blender until a solid, strong foam forms.
Prepare espresso as in the first recipe. Pour halfway into glasses. Add milk foam to the edges.
Before serving, garnish with a cinnamon stick.
Irish coffee with two types of chocolate
The ingredients in this recipe include whiskey. So Irish coffee is perfect for weekend get-togethers with friends.
Ingredients:
For white chocolate:
White chocolate - 90 g Cream 30% - 25 g Milk - 125 ml Whiskey - 10 ml
For dark chocolate:
Dark chocolate - 70 g Cream 20% - 25 ml Milk - 125 ml Whiskey - 10 ml
For foam:
Instant coffee - 5 g Cream 25-30% - 150 ml Coffee beans - for decoration Cocoa powder - a pinch
Cooking method:
Break white chocolate into pieces. Pour in milk and cream. Heat over low heat until the chocolate is completely dissolved. Let cool, add whiskey and mix well.
Prepare dark chocolate using the same procedure.
Whip the cream with coffee until thick foam forms.
Pour white chocolate into glasses first, then milk chocolate, and place a layer of foam on top.
Before serving, sprinkle with cocoa powder and garnish with coffee beans.
Frappe
Frappe, or iced coffee, is the absolute hit of the summer season. If previously it was prepared only in rare and selected places, today frappe can be found on the menu of almost every coffee shop. Better yet, make frappe in your kitchen on a hot summer day.
Ingredients:
Ready-made black strong coffee - 150 ml Milk - 150 ml Sugar - 1.5 tbsp. l. Ice - 350 ml Vanilla syrup - 3 tbsp. l
Cooking method:
Pour cold coffee of your choice into the blender (Americano or cappuccino are great, depending on whether you like your coffee stronger or milder). Add milk, sugar, syrup and ice. Beat ingredients for 1 minute.
Add more ice before serving.
Tags: delicious • interesting • how to make • coffee • cooking • drink • recipes
Viennese brandy coffee
Viennese coffee is a fairly popular drink. To make it even tastier, just add not only whipped cream, but also chocolate syrup and grated almonds.
Ingredients:
Dark chocolate - 120 g Cream - 1/4 cup Strong coffee - 3 cups Whipped cream - to taste Chocolate syrup - to taste Grated indal - to taste
Cooking method:
Mix dark chocolate and cream in a bowl. Place in a water bath. Melt, stirring, until smooth.
Add strong coffee (espresso or Americano). Mix well.
Pour into cups and garnish with whipped cream, chocolate syrup and grated almonds to taste.
Chemex
Chemex was invented by a real scientist, a man named Peter Schlumbom. He assembled this device from a flask and a funnel, which he connected with a wooden rim wrapped with a leather ribbon. A special filter is inserted into the upper part, coffee is poured into it, and then hot water is poured through this coffee in a thin stream (the temperature should not be higher than 94º C, no need to use boiling water). This process will take no more than 4 minutes, and as a result you will receive a rich drink in which all the features of the grain you have chosen will clearly manifest themselves. Important nuance! First, wet the ground coffee, wait a little, and only then pour in the rest of the water.
Chemex
