Espresso coffee is a small powerfull shot of pressure-brewed coffee. The main feature of this unique beverage a layer of rich dark golden cream on the top, called crema. The crema is one indicator of a quality espresso. Brewing takes about 23 to 25 second using between 7 and 8 grams of finely grinded coffee.
Drip brewing, or filtered coffee, is a method for brewing coffee which involves pouring water over roasted, ground coffee beans contained in a filter. Water seeps through the coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a jug.
Golden rules of making Filter Coffee:
- Use 35-50 grams grinded coffee per 1 liter, depending on your taste.
- medium grinded coffee
- Use Fresh water from the tap
- Use Filter paper (designed for filter machines)
A coffee percolator is a type of pot used to brew coffee. The name stems from the word "percolate" which means to cause to pass through a permeable substance especially for extracting a soluble constituent. In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the soluble constituents are the chemical compounds that give coffee its colour, taste, and aroma.
Golden rules of making Moka Coffee:
- Use coarse grinded coffee
- Use fresh water from the tap
- Keep your moka scrupulously clean inside, but never use detergents.
- Fill your moka filter to its rim with ground coffee, but don't pack it down.
- As soon as liquid coffee starts to appear in the upper chamber, turn down the heat to avoid a burnt taste in your moka coffee.
The French Press is a simple coffee brewing device which was invented in France in the late 19th century. Coffee is brewed by placing the coffee and water together, stirring it and leaving to brew for a few minutes, then pressing the plunger to trap the coffee grounds at the bottom of the beaker. Coffee brewed with the French press captures more of the coffee's flavour and essential oils.
Golden rules of making French Press Coffee:
- Use medium grinded coffee
- Use one tablespoon grinded coffee per cup (1,2-1,5 dl)
- Keep your French Press pot (included filter plunger) clean
- Put a litle hot water into the pot to preheat the surface, and discard it
- Put the coffee into the pot
- Pour the hot water (approx. 90-95 °C) onto the coffee
- Cover the pot and wait about 1 minute
- Remove the filter and stir it
- Put back the filter and leave it for 1-1,5 minutes again
- Press down the plunger and your coffee is ready to serve.
Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a cezve (pot wich is designed specifically to make Turkish coffee), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material, there is no special Turkish variety of the coffee bean.
Golden rules of making Turkish Coffee:
- Use very fine grinded coffee
- Use one teaspoon grinded coffee per cup
- Put the grinded coffee into the cezve
- Add sugar (approx. one tea spoon per cup) and water (approx. 60ml per cup)
- Stir it and heat over low heat until it is frothy on suface but do not boil it.
- Pour frothy part into coffee cup.
- Place the cezve over heat
- Bring to rising boil
- Pour some more liquid into the coffee cup again
- Heat once more to rising boil
- Pour all into the coffee cup and your coffee is ready to serve.