還有溫度計,小瓦斯爐跟爐架,還有咖啡粉,注意!咖啡粉請磨到最細
因為要吃下肚子的,有顆粒會怪怪的,還有一小包糖
攪拌棒去猩八克還是吸啞塗幹一根就好了
3.攪拌一下然後離火降溫,放在濕抹布上才不會燒到桌子
加一點水再放到爐上燒
4.來回三次之後倒入小雞咖啡杯連渣渣一起喝,最好不要加奶
糖看個人的喜好再酌量增加,這樣土耳其咖啡就完成了
喝完杯底的渣渣還可以算命喔~(我只會喝不會算)
2012年3月28日 星期三
土耳其咖啡的土法煉鋼
1. 準備一個土耳其咖啡壺...玻璃王好像有生產,但是在台灣可能比較難入手我的這個是土耳其的,很便宜,好像個位數的美金...紅銅製的
還有溫度計,小瓦斯爐跟爐架,還有咖啡粉,注意!咖啡粉請磨到最細
因為要吃下肚子的,有顆粒會怪怪的,還有一小包糖
2.水加熱到90度的時候放入咖啡粉跟糖(1:1)然後攪拌,跟用虹吸壺一樣
攪拌棒去猩八克還是吸啞塗幹一根就好了
3.攪拌一下然後離火降溫,放在濕抹布上才不會燒到桌子
加一點水再放到爐上燒
4.來回三次之後倒入小雞咖啡杯連渣渣一起喝,最好不要加奶
糖看個人的喜好再酌量增加,這樣土耳其咖啡就完成了
喝完杯底的渣渣還可以算命喔~(我只會喝不會算)
還有溫度計,小瓦斯爐跟爐架,還有咖啡粉,注意!咖啡粉請磨到最細
因為要吃下肚子的,有顆粒會怪怪的,還有一小包糖
攪拌棒去猩八克還是吸啞塗幹一根就好了
3.攪拌一下然後離火降溫,放在濕抹布上才不會燒到桌子
加一點水再放到爐上燒
4.來回三次之後倒入小雞咖啡杯連渣渣一起喝,最好不要加奶
糖看個人的喜好再酌量增加,這樣土耳其咖啡就完成了
喝完杯底的渣渣還可以算命喔~(我只會喝不會算)
2008年4月30日 星期三
Something About Coffee
There's no doubt most people love coffee due to the fantastic aroma and fresh flavor. Absolutely I do. Since I was 14 years old, I started drink black coffee till now. Many people asked me why I like that bitter and dark beverage, my answer always be "because of you never had tasted a good cup". Actually, coffee from everywhere around the world contains many complicated flavors. While we shop coffee beans in supermarket, we might see some vocabulary like "Full body", "Light acidity"...etc. Sometimes we even can see "fruity flavor” in the describe sentence. It doesn't mean coffee roster added fruit zest or extract when the roosted coffee, that is the natural flavor of coffee. Especially origin coffee, you could feel the great and abound flavor than blend one. That's the reason why I fall in love with coffee for more than ten years and cannot stop enjoying it.
I learned brewing coffee in 2005, mean while I just retired from the army. Before I learned, I used to use the easiest way, coffee maker, to brew coffee for myself and my family. It's no easier than this way to get fresh coffee, but not as good as the coffee shops. Thus, I purchased an espresso pot in store with discount; I also got a small oven to heat the espresso pot. Espresso pot is also very easy to use; you just need to fill ground coffee in to the filter and burn the pot, then the strong coffee with little crema flow out into the upper part of the pot. However, I found I don’t like this brewing method which might over extract the coffee if you cannot control the coffee grind and quanta of coffee. So, I asked the Cona Vacuum pot form my grandma after I tire for the Espresso pot. Cona vacuum brewing is kind of good method to extract coffee, that depends on brewer's experience and olfaction. When a brewer learns how to brew good coffee with Cona vacuum, the brewer also learns tasting coffee at the same time. Brewer could feel the tiny change of the heating coffee and smell the balm from dry to humectants, and then could feel the taste of coffee clearly when drinking.
Last year, I came to Taxes, unlike Seattle or NYC; most people enjoy Starbucks and fast brewed coffee more than fresh roosted coffee. I had a hard time to acclimatize Starbucks coffee. However, after I moved to my new apartment, I purchased a Gaggia home espresso machine. That's so good for me could control the coffee quality by myself. But, a nice espresso shot is not as easy as I think to brew out. The condition of coffee beans for espresso is stricter than filter or Cona vacuum. Fresh and fine grind is very important to get a cup of espresso; so far, I still cannot solve this problem.
Finally, I recommend tow coffee books that could help you who is interesting in taste coffee like me to know more about coffee. First book is "The Coffee Companion-A connoisseur's Guide", which contain many colored pictures and is very easy to read. The second one is "Coffee- A Guide To Buying, Brewing, And Enjoying", which read like a testbook but very useful for understanding coffee. You can find both in Amazon.com.
I learned brewing coffee in 2005, mean while I just retired from the army. Before I learned, I used to use the easiest way, coffee maker, to brew coffee for myself and my family. It's no easier than this way to get fresh coffee, but not as good as the coffee shops. Thus, I purchased an espresso pot in store with discount; I also got a small oven to heat the espresso pot. Espresso pot is also very easy to use; you just need to fill ground coffee in to the filter and burn the pot, then the strong coffee with little crema flow out into the upper part of the pot. However, I found I don’t like this brewing method which might over extract the coffee if you cannot control the coffee grind and quanta of coffee. So, I asked the Cona Vacuum pot form my grandma after I tire for the Espresso pot. Cona vacuum brewing is kind of good method to extract coffee, that depends on brewer's experience and olfaction. When a brewer learns how to brew good coffee with Cona vacuum, the brewer also learns tasting coffee at the same time. Brewer could feel the tiny change of the heating coffee and smell the balm from dry to humectants, and then could feel the taste of coffee clearly when drinking.
Last year, I came to Taxes, unlike Seattle or NYC; most people enjoy Starbucks and fast brewed coffee more than fresh roosted coffee. I had a hard time to acclimatize Starbucks coffee. However, after I moved to my new apartment, I purchased a Gaggia home espresso machine. That's so good for me could control the coffee quality by myself. But, a nice espresso shot is not as easy as I think to brew out. The condition of coffee beans for espresso is stricter than filter or Cona vacuum. Fresh and fine grind is very important to get a cup of espresso; so far, I still cannot solve this problem.
Finally, I recommend tow coffee books that could help you who is interesting in taste coffee like me to know more about coffee. First book is "The Coffee Companion-A connoisseur's Guide", which contain many colored pictures and is very easy to read. The second one is "Coffee- A Guide To Buying, Brewing, And Enjoying", which read like a testbook but very useful for understanding coffee. You can find both in Amazon.com.
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