Espresso
Coffee, water. Thinly ground, highly fried coffee, steamed under nine atmospheres of pressure. As a rule, coffee prepared according to this recipe serves as the basis for all coffee cocktails. A small portion of black coffee is served in a special espresso-shutter or glass. Espresso is obtained in special machines by passing hot steam through ground coffee under thirteen atmospheres of pressure. To prepare the perfect espresso, take seven and a half grams of highly fried, freshly ground coffee. The temperature of the water vapor is 88 ° C. Preparation time of the perfect espresso varies from 9 to 23 seconds. Compared to regular cooking methods, this method has a better extraction of caffeine and other beneficial substances. Food value: proteins – 6g, fats – 1 g, carbohydrates – 22 g, potassium – 177mg, sodium – 40 mg, cholesterol – 5 mg, caffeine – 70 mg. Energy value – 46kcal.
Ristretto
Coffee, 50% water. The strongest and most concentrated coffee, prepared as an ordinary espresso, but with a different ratio of water and ground coffee. Unlike the classic espresso in the risterto recipe, the amount of water is reduced by 50%, and the amount of coffee powder remains unchanged. If you need a good shake, then the ristretto is the perfect coffee for you. Coffee de olla coffee, cinnamon stick. In Mexico in coffee, cinnamon and sugar are necessarily added. This wonderful, tasty coffee I especially recommend trying to the afternoon snack. Spicy sweetness is the perfect choice of those who honor real traditions. Food value: proteins – og, fats – og, carbohydrates – 8g, potassium – 295mg, sodium – 18mg, cholesterol – omg, caffeine – 278 mg. Energy value – 42 kcal.
Insomnia
Coffee welded in Turkish, which was spilled through a sieve and welded again.
Black insomnia
The coffee welded in Turkish is spilled for the second time through a sieve, which contains fresh ground coffee. Thermonuclear mixture!
Double coffee
Water 250 g coffee natural 2 t. l sugar to the taste of coffee divide into 2 parts. Cook coffee in the usual way using the first part of coffee. Dissolve sugar. Add the second part of the coffee to the drink and bring to a boil again. Let it stand for a few minutes before serving to the table.
Frank Cofa
For its preparation, large grinding coffee is used. Cook in special coffee pots with an insert net into which coffee is poured and poured with boiling water. Thus, water dissolves part of the coffee and is filtered through the grid. To prepare this coffee, 20 g of coffee for 200 g of water is enough. Sugar.
Coffee with milk
Coffee, hot milk. In mountainous Switzerland and in France, the morning begins with a cup of hot coffee with milk, croissants, ruddy toasts with jam and fruit musli. Do not deny yourself the pleasure of drinking a cup of coffee with milk in the morning! Food value: proteins – 2g, fats – 1g, carbohydrates – 4g, potassium – 230 mg, sodium – 39mg, cholesterol – 5 mg, caffeine – 139 mg. Energy value – 38kcal.
Kappuchino
Coffee, hot and whipped milk. The breathtaking mixture of a strong espresso softened by the same amount of hot and whipped milk. Kappuchino was invented by the Italian monks of the Kapucina, and now the whole world enjoys this drink. Kapuccino in Italian means “kapucinishko”-nuns. There is a beautiful legend that it was in the Kapucin monasteries that the abbots invented this drink, but in fact, this name was not invented by monks, but by the owners of coffee houses: brown coffee with a white cap of whipped milk from above, reminded of a brown cassock and a white hood of a capucin monk. Kapuccino (white) perfect Kapucchino contains a third of the espresso, a third of a pair of milk and a third of milk foam. Pour milk into a shaker or a special device for whipping milk, let it warm up until it gets into a dense foam, and set aside for a while. Prepare the espresso. Pour milk into coffee, holding a foam with a spoon. Put the foam on top. The finished capchino is sprinkled with cinnamon, grated chocolate, cocoa or espresso powder. Kapuccino is supposed to beat with milk, capuccino with cream – nonsense. Kapuccino (black) In order to make “black kapucchino” you need to cook espresso, beat milk to a thick homogeneous mass and put foam in a cup. And the whole difference between “past” and “black kapuccino” is that there is no milk in the last recipe, only milk foam. Food value: proteins – 6g, fats – 1 g, carbohydrates – 22 g, potassium – 177mg, sodium – 40 mg, cholesterol – 5 mg, caffeine – 70 mg. Energy value – 46kcal.
Super Kapuccino
Triple capchino. The breathtaking mixture of a strong espresso softened by the same amount of hot and whipped milk. Kappuchino was invented by the Italian monks of the Kapucina, and now the whole world enjoys this drink. Food value: squirrels – 18g, fats, carbohydrates – 66t, potassium – 531mg, sodium – 120 mg, cholesterol – 45 mg, caffeine – 210mg. Energy value – 138 kcal.
Machchiato
Coffee, whipped milk. Machchiato is a small portion of strong coffee. The uniqueness of this recipe lies in the impression that makes its first sip. On top of the main drink lies a snow -white foam prepared from whipped milk with sugar. Too tasty to refuse.
Espresso Kon Panna
Coffee, water, whipped cream. Strong, saturated espresso served by whipped cream. The fortress of the classical portion of espresso is combined with the tenderness of whipped cream. Recommended for everyone. who knows how to combine pleasant with useful.
Coffee COND
Coffee, hot milk, cinnamon. All. And what else is needed for pleasure?
Coffee "Serenade"
Strong Turkish coffee is cooled, poured into large cups,.in which there are cream. This coffee is very strong, so many dilute it with water. Well -fried coffee –100 g, hot water –500 g, sugar to taste, cream.
Marble coffee
Hot black coffee is poured into a cup, at the bottom of which a little warm milk is sprayed with a confectionery syringe. Do not mix coffee to preserve the marble pattern of coffee.
Coffee in Turkish
Cook in the sand. Coffee, a glass of water. Saturated. If you are coffee machines, then Turkish coffee has long become part of your lifestyle. And if you are caffeopians, 🙂 then in Turkish coffee is simply obliged to become part of your morning ritual.
Coffee is neoapolitan
Prepared in a geyser coffee maker, which are found, obviously, only in Naples. I haven’t met in our area.
Barakito coffee – Canar coffee
At the bottom of a glass glass, we put two teaspoons of condensed milk, carefully, without stirring, pour a small cup of hot black coffee, add a tablespoon of any coffee liqueur (not necessarily an expensive Mexican kahlua) and throw a small cleansed crust of a fresh lemon on top. It remains to mix everything and drink – slowly and with taste … Canar people claim that this drink not only invigorates, but also excites the most unusual desires – judging by the recipe, it’s all about condensed milk ..
Mexican Mokko
Coffee, chocolate syrup, cinnamon, nutmeg, cream. Voodoo Wins Casino review Meet – in front of you is a favorite of coffee machines. The tenderness of whipped cream, the luxury of chocolate syrup and an infinitely pleasant taste – this is what Mexican Mokko makes indispensable on a gray rainy day. Food value: proteins – 1 g, fats – 11g, carbohydrates – 8g, potassium – 91mg, sodium – 17mg, cholesterol – 41mg, caffeine – 53mg. Energy value – 130kcal.
Australian coffee with seasonings
Coffee, cloves, orange and lemon zest. A strong spicy drink with a unique delicate taste that creates the perfect combination of lemon zest and aromatic cloves. Drink a cup of Australian coffee before making a responsible decision. Food value: proteins – 6g, fats – 19g, carbohydrates – 34g, potassium – 376 mg, sodium – 77mg, cholesterol – 33mg, caffeine – 82mg.
Mediterranean coffee
Coffee, chocolate syrup, cinnamon, cloves, lemon, orange, whipped cream. Spices used in this recipe enhance the bright taste of coffee. This wonderful coffee is nice to drink after a light dinner. Food value: proteins – 1 g, fats – 7g, carbohydrates – 12 g, potassium – 160mg, sodium – 13mg, cholesterol – 17mg, caffeine – 142mg. Energy value – 109kcal.
Coffee is serb
This recipe perfectly retains all the unique qualities of real coffee. Pour cold water into the Turk and add sugar. When the water boils, part of it pour into a cup. Pour coffee in Turku and bring to a boil. Then remove from heat, pour water from the cup there, cover and let it brew 30 seconds.
Coffee in Brazilian
Tile the tile chocolate (125 g) crush into small pieces and dissolve in strong hot coffee (1/2 cup). Then add 3 cups of hot milk, while continuously whipping the mixture. Put sugar to taste and decorate the drink with whipped cream.
Arabic coffee
In a coffee pot with a volume of 100 ml. Put a piece of sugar, pour 80 ml. cold water and heat to a boil. Then the coffee pot is removed from the heat and poured into it 5-7 g. (two teaspoons) finely ground coffee. Stirring, put on fire again and brought to a boil. Removing from the fire, add the coffee pot with water and bring it to a boil for a second time.
Coffee is in Bavarian
In an enameled pan, grind two egg yolks and 75 g. sugar powder or sand;Add a cup of hot milk and a cup of strong hot black coffee. Put the mixture on fire, stirring continuously, but, not bringing to a boil. Add gelatin, previously diluted in several tablespoons of warm black coffee. It remains to pour the cream in small molds and put in the refrigerator. (gelatin-the number of judge by packaging).
Coffee is in Warsaw
In 50 g of hot strong coffee, pour hot milk so that there is an almost complete glass and put sugar to taste. Boil. Boil coffee boil slightly to get foam, and then serve.
Coffee is in Viennese
In an incomplete glass of sweet hot coffee, put about 40 g. cream whipped with one teaspoon of sugar. When whipping, you can also add a little vanillin and chocolate crumbs.
Irlandic coffee
On a glass-two or three pieces of sugar and two or three teaspoons of vodka. Fill with strong black hot coffee. Add a little cream or sour cream.
Coffee in Javan (or in Japanese)
Mix a cup of coffee with the same cup of cocoa prepared in the usual way. A little cream is added to the resulting mass.
Coffee in French
Ready-made coffee is filtered, slightly salt, then they are used in cups, adding cognac to each a little. Sakhap at will.
Polish coffee
Fresh coffee is poured into a scalded boiling water. Then it is poured with boiling water and inflated. As soon as the foam forms on the surface of the coffee, the cup is covered with a saucer for 7-8 minutes.
Coffee is in Chesh
This drink is prepared from a mixture of steam coffee and milk in a ratio of 2: 1 (No comments).
Italian coffee
Coffee is not on the water, but on milk, they are able to do it in a cup. Sug (better small sand) is served separately (even better – powder. In a coffee grinder, make a couple of tablespoons a couple of tablespoons).
French cream coffee
The exquisite mixture of strong coffee, milk and delicate cream will cause you true pleasure. Bring to a boil of 0.5 liters of milk, having previously mixed it with 150 g of sugar. Remove boiled milk from heat, add 4 tablespoons of cream. Beat the resulting mixture and share 0.25 liters of strong coffee. Mix and pour coffee into small cups. (daytime coffee, the tone practically does not raise. After him I want to soak in the bathroom and sleep-a la Bridget Bordea.
In Turkish or Greek
Turkish coffee is cooked in a bronze or copper jezva with a thick bottom. Jezv himself is not warm in open flame, but on hot sand. Coffee should cook very slowly and never boil. Therefore, sand and thick bottom in Turk are needed. For this recipe, medium -sized powder is used. Put the coffee in a jezv and pour it with cold water, let it stand a little (the powder should settle a little), then put it on the sand or very slow fire. The drink will be ready when the coffee foam rises by a narrow neck of Jezva.
Coffee in Arabic or aircraft
To prepare this coffee, a very small grinding powder is used. At the bottom of the jezva you need to pour a teaspoon of sugar and put on fire. As soon as the sugar begins to be caramelized and change the color to brown, you need to pour cold water into jazva and bring it to a boil. Then remove from heat, pour coffee, put on fire and after boiling – coffee is ready. However, sometimes coffee in Arabic is cooked like this: they put sugar in a coffee pot, pour cold water and heated to a boil. Then the coffee pot is removed from heat and poured into it finely ground coffee. Stirring, put on fire again and brought to a boil. Removing from heat, add the coffee pot with water and bring to a boil a second time. So repeat two or three times. Coffee welded according to this recipe is not filtered and served with the Gushchi. If desired, you can add a few drops of water to the cup so that the buzzer settles faster. Coffee in a coffee maker (Turku), best copper, put ground coffee at the rate of 10 g per cup and add sugar to taste. Then heated coffee over medium heat until the foam begins to rise, and quickly removes from the fire. The heating procedure is repeated twice. To get a buzzer faster, you can add a few drops of cold water. Pour coffee in small cups, without filtering.
Mexican coffee
“Kon Lich” mix the equal amount of welded coffee and hot milk, add sugar. Pour into a preheated bowl and add cinnamon stick.
Coffee in French
A pinch of salt is placed in cooked and filtered coffee. A little cognac and sugar are added to each cup to each cup.
Coffee is in Viennese
Boil black coffee, filter and add sugar. A teaspoon of sugar powder is placed in chilled beats 35% fat content. When serving on a table in each cup of coffee, whipped cream is placed in a spoon. You can add a little vanillin to whipped cream, and sprinkle with fine chocolate crumbs on top.
Coffee is in Warsaw
Cook thick black coffee, filter, add sugar, half a glass of milk or a tablespoon of cream, then again brought to a boil. Hot coffee is beaten with a whisk and, as soon as the foam forms, they are immediately served on the table. Brazilian coffee this recipe for preparing coffee will give you a soft chocolate taste. Tile chocolate (125 g) is broken into small pieces and dissolved in half a cup of strong hot coffee, add 3 cups of hot milk and immediately stir. put sugar and decorate with whipped cream.
Coffee in Venger
Here you need a powder of a sufficiently large grinding. Close the neck of the heated jug with filter paper, put the jug in the water bath, take the coffee and pour hot water. The neck of the jug should be closed so that the aroma of coffee is preserved. Sugar can be put in a filtered drink.
Polish coffee
Fresh coffee is poured into the cup scanned boiling water. Then it is poured with boiling water and mixed. As soon as the foam forms on the surface of the coffee, the cup is covered with a saucer for seven to eight minutes.
English Ice Cafe
Prepare coffee in Turkish, filter, cooled and poured into cups. They put ice cream in each cup. Cream is placed on top. Drink through a straw. Ground coffee –60 g, ice cream – 400 g, cream –150 g, hot water – 400 g (exit –4 portions).
Arabic coffee
1st method. 1-2 teaspoon of thinly ground coffee 1 piece of sugar, 80 g of water. It is well known that the best, most delicious coffee is prepared by Arabs. According to the description of many authors, their coffee is nothing more than a real ceremony, which prepares guests to feel something pleasant. It begins with the fact that the green grains of coffee are fried in cups filled with hot wood coal, and then each grain is removed with tweezers and carefully examined. If it is not filated or burned, it is immediately thrown away. Only those grains that have acquired the necessary color and condition are rubbed with an iron pestle in a wooden mortar to the finest powder. Exactly a measured amount of powder is poured into a jazva, pour the corresponding amount of cold water and very slowly brought to a boil. After that, the coffee is poured into a clay vessel and only then poured into small cups. There are modified versions of this method, which also attribute to the Arabs. For example, half a portion of water is poured into a small coffee pot (jazva), sugar is added to taste and put on fire. Когда вода закипит, всыпают кофе тонкого помола, перемешивают и вновь ставят на огонь. After boiling, add the rest of the water, mix and put again on the fire. It is necessary to adjust the heating so that the foam rises several times. After that, coffee must be removed from heat, let it brew for 1-2 minutes and pour hot into cups. Sometimes before brewing coffee in sugar syrup add a little cinnamon. 2nd method-(MOKKO) (for 4 cups). Small grinding coffee 6 hours. l sugar 3 h. L pour coffee and sugar into hot water and put on fire. Bring to a boil, then remove from heat and put back after a few seconds (this is done up to 3 times), the finished drink is sprinkled with 2-3 drops of cold water. Cold water in glasses is supplied along with coffee. The 3rd method in jazva pour half a portion of water and add sugar to taste. Когда вода закипит, всыпаем кофе тонкого помола, перемешиваем и вновь ставим на плиту. Cook, stirring. It is necessary that the foam rises several times. After that, remove the coffee from heat, let stand for 1-2 minutes and pour into cups.
Coffee in Armenian.
2 teaspoons of coffee, 1 piece of refinade sugar, 3 drops of Armenian cognac of any exposure, but better “Yerevan”, 3 drops of alcohol, 100 ml of water. Prepare strong black coffee without sugar, pour into cups. Put a piece of sugar in a teaspoon, pour it with “Yerevan” cognac and alcohol, set fire. When the flame goes out, pour burnt sugar into a cup and mix.
The beginning of the history of the spread of coffee tree is 14 in. – Coffee tree Soffea Arabica was brought to the Arabian Peninsula from Ethiopia, where it grew wild. And by the end of 19 in. Coffee spread widely throughout the globe, evenly settling almost all the territories located between the northern and southern tropics. ".
Coffee was a source of wealth for some and ruin for others, facilitated communication between people, inspired discoveries and accomplishments, relieved fatigue, and for most inhabitants the planet became the usual essential necessity. In its economic indicators, only oil is inferior to coffee. The story of how coffee has become what it is for millions of people today is shrouded in veils of mystery. That is why at all times they tried to understand when and under what circumstances there was a habit of drinking a coffee drink.
There are many legends about the appearance of coffee, the most famous is the story of the shepherd Kaldime. The legend says how the Ethiopian shepherd Kaldim grazed his goats on the slopes of the mountains, once Kalmim noted that after the goats erected a certain unfamiliar shrub, they became more lively. Kaldim decided to try the effect of the fruits of the bush. Having tried them, he felt vigor, a surge of strength and decided to advise the fruits of coffee to the monks of the nearest monastery, so that they can, using a drink, feel good during night prayers. The legend says that this was happening in the town of "Kaffa", from where the name "Coffee" comes from.
For several centuries, humanity has turned coffee into an important agricultural culture, the basis of the economic well -being of many regions in both hemispheres.