Coffee is an ambiguous enough product that you can lose your voice arguing about it, trying to prove which variety tastes best and how it should be cooked. You know the right answer to the question, “How should I prepare my coffee?” but your opponent is steadily arguing the opposite view. And all because we all have different tastes, preferences and beliefs. For some, a cup of instant “Nescafe” first thing in the morning is a perfectly acceptable option. For others, scrupulously and meticulously selecting beans, roasting, grinding, and brewing them is the only way. Some add cream and fruit syrups, while others refresh their taste buds with cold, pure water before each sip of espresso so they don’t miss any subtle nuances. Some believe that the best coffee you can make is from the coffee machine, while others look with disdain on the self-timer and reject the modern version in favor of the preparing of delicious coffee in their favorite old copper Turk.
If you consider yourself a coffee gourmand, and you consider the process of selecting and preparing coffee an art, not an automatic process, you will undoubtedly enjoy these coffee secrets, collected for your Lemarbet site.
1. Store coffee beans properly
Roasted coffee beans cannot be stored for a long time without losing their extraordinarily beautiful, very light fragrance. When purchasing, if you are offered a parched grain with a weak aroma, do not buy it, since it is very likely that this is old coffee. Carefully inspect the grains for damage and the presence of mold (improper storage conditions can lead to mold — a common and frequent occurrence). Quality grains will be of uniform color and size, and the aroma of freshly roasted coffee beans is lovely, bright and expressive. Ideally, the seeds must be browned and cooked for seven days. If you buy more than you can use at one time, store them in the freezer. This advice comes from Jerry Baldwin — co-founder of Starbucks. Divide the coffee into portions — some for brewing now, and the rest in the freezer to use as needed.
2. Grind finely
The best coffee is obtained from freshly milled grains. To cook Turkish coffee in copper, ceramic or clay cezve, you need the finest grinds. Coffee should be ground to a powder. With this drink, most important is quick heat sealing, and then during the process of brewing you will produce a truly magnificent, stable foam in the narrow neck of the Turk. This coffee is unrivaled in its seductive aroma and great taste.
3. Choose the right water
A lot depends on the water you use. Real coffee connoisseurs will not use brewing water from the tap. They will choose a soft, fresh oxygenated water, with a minimum of mineral salts and no flavors or fragrances. You might be surprised to learn there is a global standard regarding the quality of water for coffee. The International Barista Championship (in which dozens of countries are involved) is the main indicator of the global coffee culture. These regulations establish clear specifications for water — chlorine content (0 mg / l), calcium hardness (51-68 mg / l), total alkalinity (about 40 mg / l), pH (6.5 to 7.5), etc. Any deviations from these chemical parameters can deform the exquisite bouquet of valuable and expensive coffees. To avoid this, some prefer to use distilled water for the preparation coffee in coffee machines, although the majority use normal soft water.
4. Choosing a quality coffee
Using quality water is great, but you also need quality coffee. Where can you buy this? You should not have any difficulty since there is a wide range of coffee available in regular stores, and an ever wider range in specialized stores. So, you can get any manufacturer and grade that you desire. In addition to the manufacturer’s logo, a good package of coffee will also provide you with the roasting date. Some gourmets prefer to order the green beans to roast them at home, believing that coffee is best prepared by personally controlling the entire process. They argue that it is easy: even a non-expert can roast the beans at home.
5. Add salt to the coffee
A pinch of regular salt can create miracles with your coffee, according to coffee experts. Try it – you are guaranteed great flavor and a range of taste sensations. It is also the best way to soften hard water and reveal the true taste of the coffee.
6. Playing with tastes
If an ordinary black coffee is not to your taste and you, as a foodie, can evaluate the nuances of the drink, try the following to emphasize the flavor. Add a spoon of ground coffee directly into the dry Turk (for around 30 seconds) before adding water. Add a tiny piece of butter at the end of preparation to give the drink a creamy aftertaste. Before pouring in the water, warm a bit of brown sugar in the Turk so that it caramelizes (but does not burn). Warm some spices for a few seconds in the dry Turk just long enough for it to catch their scent, then add the coffee and water. Your drink will gain the flavors of cinnamon, ginger, cloves, black pepper, and nutmeg.
Once you start to experiment, it is difficult to stop because there are so many possible flavors. However, have a sense of proportion when experimenting with additional ingredients.
7. Cooking with heart and without haste
You need to make coffee slowly. If you are in a hurry, or are anxious, it is better to not start. The process requires your attention and respect. Learn to enjoy the slow coffee ceremony, turn it into art, and then the result will be ideal. Your guests will admire your preparation skills, and the taste of your coffee. Coffee should be prepared on a slow fire, with the right heat. The particles in the beans can sense that you are hurried, and have finished the brewing process prematurely. A drink which is prepared too quickly will have sour and bitter tones.
8. Why use sugar?
Some people like sweet coffee, some prefer to enjoy the pure taste of the bitter drink without drowning out its beautiful shades, but there are several important reasons for the use of sugar in coffee, and none of them is related to the sweetness of the drink. By adding sugar at the initial stages of brewing coffee, you will avoid the need to stir it until it is completely dissolved directly in the cup, causing the large particles to precipitate and the tiny particles to circle in coffee drinks and take a long time to settle.The presence of sugar in the bottom of Turks will reduce the rate of heating coffee, as sugar is a poor conductor of heat. The rate of formation of bubbles decreases, boiling will be less intense, as will the brewing process itself, which, as we pointed out in the preceding paragraph, is essential. Sugar has a positive effect on foaming. If you make the same coffee with sugar and without it, you will notice that, in the first case, the foam will be more lush and long-lasting.
Ignore these reasons if you do not like sweet coffee; for bitter drinks there are other ways to get closer to the ideal.
9. Just do not boil!
Do not let your coffee boil! It is entirely not correct. This is not a coffee-making secret, and not even a recommendation – but a primary and categorical demand. Burned coffee oil ruins foam, disturbs the harmony, vaporizes the aroma and spoils the taste – that’s what boiling coffee does. A coffee secret lies in the fact that to get the most saturated beverage with a dense and intense flavor, you should let the coffee almost boil over and over again – from three to seven times! Each time, barely bring the drink close to the brink of a danger, and when the foam begins to rise rapidly, the heating process should be interrupted, and, after some time, repeat the whole procedure again.
10. A small portion of coffee is the best coffee
Surely you’ve heard the recommendations of the Turks to acquire the smallest size. In them, they say, the coffee is much tastier. Did you notice that coffee shops prepare ten cups of coffee in a roasting pan for ten small pots, and not one more? Why? Why is it so difficult? Everything is straightforward. When trying to cook at one time a stable dose of coffee designed for a few people, we are in danger of not only violating the proportions, but also not being able to digest the drink. To achieve excellence and an undistorted taste of lots of coffee at the same time is really quite tricky. A number of heating rates and brewing approaches must be experimented with in order to select the right combination. Still, there is no accounting for taste.
Lemarbet would like to pamper you with some exciting information about how to drink coffee in different countries. We have gathered the most original and unusual recipes for you to expand your horizons and coffee, and, of course, to discover new tastes, flavors and ways to enjoy the drink:
- Vietnam – hot coffee is drunk with the addition of egg yolk, sugar and condensed milk.
- Finland – freshly brewed coffee is poured into a cup with a piece of Lapland cheese at the bottom.
- Hong Kong – coffee is mixed with strong tea, pepper and condensed milk. This mix is so unusual for us, it’s just amazing.
- Germany – they have invented a “cunning drink” with which you can easily mask alcohol (both the color and smell) on protracted official or family celebrations. A dollop of rum, coffee and a minimum cap of whipped cream on top of everything make up a drink called a “Pharisee”.
- Morocco – for the preparation of traditional Moroccan coffee, you have to grind the coffee beans with sesame seeds, black pepper, and nutmeg. The mixture is really strong, so exhale before you take the first sip of the scalding coffee and spices.
- Turkey – we suggest you try the favorite coffee drink called “Secret of the Old Moor”. In its taste, you clearly distinguish the presence of honey and garlic. Yes, the secret is in these ingredients. It’s amazing, isn’t it?
- Spain – a traditional espresso is served with a slice of lemon. Before drinking the espresso, reveal the taste of lemon by crushing it with a spoon on the bottom of the cup.
What other evidence can support the truth that there are lots tastes and colors out there? Good luck, and may you always manage to brew your coffee correctly, in th way that you think is the most delicious.