There are several ways to prepare a good coffee. They have to do with the culture of each country, with the time of day, the environment in which it is, with the practicality.Anyway, there is a way for every moment and preference. As the most appropriate grind will depend on the method of preparation, are listed a few cafés of Ipanema, showing what each has to offer in the method of preparation.
Ground Roasted Coffee
Strainer–this is the form most widely used by Brazilians. The coffee is filtered in cloth strainer (flannel) or paper. The cloth strainer is very popular and also paper. However, the paper filter removes Coffee oils, leaving a less tasty coffee. Already the cloth strainer keeps these oils, providing a more pronounced flavor. Shortly after sieving, coffee must then be put in thermos for conservation. Even kept in bottles, the temperature falls with the passage of time. Keep one thing in mind. Coffee is a drink to be enjoyed as soon as ready.
To Prepare the Brazilian Coffee Follow the Tips Below:
-Always Use filtered or mineral water. The water should not be boiled, because volatiza the best flavours of 100oC coffee.
-Store the coffee in airtight plastic containers, in a cool place or preferably in the fridge.
-Roasted coffee deteriorates easily in air, moisture, heat, time and contact with strange odors. So he must be kept always apart of this kind of materials.
Prepare only the amount of booze that will be consumed immediately or at most during the next hour.
-Filters (paper or cloth) must have the same shape and size as the filter-holder.
-Before being used for the first time, the cloth filter should be washed with boiling water to remove the starch or other residue. A nice feature is to boil it in water with coffee for him to get the flavor of the coffee.
-The cloth filter should be washed only with water and never with detergents, bleaches, or even with coffee that’s left.
-Paper filters must be used only once.
-Good coffee or requires sugar, but if you like coffee with sugar, sugar-the in the Cup.
Electric Coffee Machine–is increasingly used for your convenience. The coffee maker itself heats the water that passes through the filter and is stored in a glass container. Here it is not possible to have too much control over the temperature of the water. And the glass container without thermal insulation does not keep coffee at ideal temperature. It is important that the coffee is consumed next.
Mocha or Italian Coffee Maker-make a strong coffee. This coffee maker features two cameras and a metal filter which houses the dust and is embedded between the two parties. At the bottom is placed the water, to boil, passes through the coffee in the middle portion, following to the top of the coffee maker where it is deposited, with the coffee ready to be drunk. Place at the bottom of the coffee maker the recommended amount of water. Place the amount of powder into the hopper. Docking at the bottom. Then screw on the top and take the heat to a simmer. When the water boils, the steam moisten the powder to the top and the coffee is ready to be served. Is pretty simple and here too the coffee needs to be consumed in time. How have different sizes, produce different number of cups too.
Roasted Coffee Beans for Espresso
The espresso is brewed under pressure, in individual portions to be savored in the moment of extraction. Is a coffee resulting from combination of the most intense aromas and flavors. Always use fresh, quality grains, with intense aroma and flavour, ground properly and correctly compressed for the water to pass under pressure. Several machines are found on the market. You need to know to choose the one that best fits your needs.
Automatic Domestic Espresso Machine
Enough practice, these machines are increasingly used in offices and homes and do an excellent job. However they are very short of Professional machines where more precise control is possible in terms of pressure, compression, dust, water temperature and extraction time. But do a little dirt, some grind the coffee at the time. Simply put water, coffee beans and push the button. Some even have to vaporize the milk system, enabling the preparation of Cappuccino. For the day to day life at home and in the Office is a great choice.
Professional Espresso Machine
These machines allow the preparation of fantastic coffees if the barista has mastery of technique and work with a quality grain. Some points for the preparation of espresso that must be taken into consideration:
-The machinery must allow operation with 9 pressure atmospheres (atm), temperature of 90° C, in a time of extraction ranging from 20 to 30 seconds (suggested time). These are some of the ideal conditions for obtaining a good espresso.
-The espresso coffee is concentrated – in 7 to 9 grams of powder to 30 ml (ideal) of water.You must be thinking: the amount is very little. No, it’s not, this is the correct measure. If you continue extracting more coffee can be watery and still taste like burnt. So, if you prefer a cup of coffee with more volume, a double play. So you’ll have to 14 to 18 grams for 50 ml. You will feel the difference.
-The espresso has intense aroma and flavour with a good body and persistence on the palate. Should come covered in a dense crema Hazel (Brown tabby). Crema thickness must be between 3 and 4 mm. thick cream and lasting is the most important signal that the express was well taken. The trainer should always be attentive. If the cream is not formed because the grind is thick, the extraction time was short and the coffee has not been well taken (will be very weak).
-The espresso roast is lighter so that the aromatic oils are preserved. Overly roasted beans become greasy, losing aroma and flavor and leaving the espresso bitter.
-The first Providence for the perfect espresso has to do with the ideal grinding dust. The recommended milling is the average. If it is too thick, the water passes through the filter faster and gets weak, without the formation of cream. If it is too fine, the water takes longer to get out, leaving the bitter drink and white spots in the cream. In addition, the powder should be properly compacted.
-Stay tuned to crema. When the espresso is served, you gotta have the crema intact. It helps to preserve the aromas of coffee.
-In the same way, pay attention to the time of extraction. If the extraction is very fast (less than 20 seconds), the barista is certainly not packaged properly or the grind is too coarse. The drink will be watery.
-On the other hand, if it takes more than 30 seconds, may have been excessive compaction or the grind was very thin. The drink will be superextraída and with bitter taste.
French Press (French Press)
Place 4 scoops of powder (which has thicker grinding). Pour the boiling water. After resting for 4 or 5 minutes, there is a kind of sieve (piston) that pushes the coffee grounds to the bottom slowly, separating it. Then it’s just serving. It is not widely used in Brazil, but much appreciated in Europe and United States.
Ibriq-Turkish Coffee Pot
The ibriqs are small pots made of copper or bronze. To four cups, use four spoons full of coffee, four teaspoons of sugar and four small cups of water. Put the water and sugar in the Ibriq and warm. Play then the coffee, stir and return to the fire. When the mixture starts to bubble up to the edge, remove from the heat and let it settle down. Place again to warm up and, when the coffee boil, pour a little bit of foam on each of the cups. Wait for the dust to settle down and fill the cups. Turkish coffee is the only served with crushed grain and till today is appreciated in this way by the Arab community and in most countries that belonged to the Ottoman Empire. Is famous reading of luck according to the format left by the coffee grounds
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