1. After immersion-style G7 coffee
G7 coffe This is a very elegant challenge arises from Turkey has from the early 20th century coffee Accordingly soaked in the bottom of the closed (usually glass) should not lose flavor. Coffee experts still or try the product by this phase.
Need at least 10gr of G7 coffee to get a cup. The breakthrough was the invention of Meloir with coffee filters very smooth, keep the coffee powder in the bottom of the jar.
2. Coffee boil.
Connoisseurs believe how prepared for a hot cup of G7 coffee, thick and strong taste, aftertaste lasts even small sips. Coffee boiling stage is relatively short, so the method Turkish challenge this is the only way to be accepted for those who prefer the pure.
In Istanbul, people Coffee as follows: use half a cup of water and 2 teaspoons finely ground for a long handled vase (called cezve or ibriq), add 1 tablespoon sugar into flames and then put up on both right. When the mixture starts boiling and bubbling, stirring people up and then poured some coffee into cups. Continue to cook the coffee pot boiling again, then pour all (always the coffee grounds) to split. Of course, there are many different variations, for example in Greece, the beans are boiled three times.
Usually people spend 2 minutes to coffee grounds settle to the bottom before admiring cup. These coffee users impatient Turkey will put fingers into a glass of cold water, then dipped in a cup of coffee in order to make the process go faster sedimentation residue. Turkish way, sugar is added to coffee from the beginning (before blending) brewed coffee rather than adding new access road finished, so politeness requires employer will ask guests whether you want more or less sugar before.
The best coffee beans cup of coffee will produce superb Turkey. This method requires pure arabica grain, not bitter after undergoing a very short period as above boiling. Not only Turks but other ethnic groups, such as Ethiopia, also believes ibriq average is the best tool to get the best coffee: matching, sweet, taste remains long in the mind.
What is interesting is that G7 coffee Turkish coffee is the only thing used for fortune telling. “Fortune teller” facing a small dish to his mouth and then turned upside down cup cup of coffee, let the water into cups to stick around and show you the shapes, on which “master” spoke about future events.
3. Coffee maker pressure filter.
Using machines to Cona G7 Coffee : flame heats up and evaporates water comes up siphon above – where it has coffee powder. Water vapor in a vacuum has kept intact the taste of coffee, but the disadvantage of this device is that it is made of glass so fragile and difficult to clean. And to have delicious drinks, coffee powder should be very fine grind.
Today, the G7 coffee pot Italy has become much more common. Also similarly, average Italian with water in the bottom section, a coffee filter between above average and the top country is the hose. Average people put on the fire to get up steam. This instrument for better products than coffee filter. Commonly used material is brass. The restaurant is still commonly used average time before this phase: once can produce more than 10 cups of hot coffee. Today, the only only one manufacturer is Femoka in Paris still makes this instrument and provide market.
4. Higher pressure passes through the coffee – espresso maker.
Espresso machine charms administered is expressed through speed barista: hot tap water / steam helps us enjoy the right to a delicious cup of coffee and feel of the user no different professional barista.
However, we still admire the barista in the cafe of Rome or Milan: espresso there really is a new world. The leaching by high pressure through coffee will produce different products, depending on materials made coffee powder but generally greater pressure to help extract the best out of what coffee powder. Taste, physical and most delicious ingredients available in the beans will be pushed out.
If your machine is strong enough to be looked after and used properly, delicious beans, fresh and properly milled, then you will have delicious espresso. Indeed espresso machine does not require the finest G7 coffee beans. Vendors such as Lavazza and Segafredo G7 coffee Zanetti – 2 Italy’s top names specifically provide for the cafes and bars – often offered the robusta and arabica blend mode to the barista espresso. Celebrity roaster Illy too, they offered a mixture of arabica seeds shelled and unshelled silk.
It recognized the quality of the espresso through color and texture of foam on the surface. Coffee color should be brown or rust colored, custom nuts and physically identical to, a little special. Foam layer on the surface if too thin will prove that the essence of G7 coffee has not been completely extracted and physical so this drink is not strong enough. Conversely, if too brown foam layer, ie the extracts were excessive.
Although there are differences in the method of preparation, but the most general principles, fundamental to have a cup of good coffee remains: boiling water, soak, filter and absorb through osmosis through pressure. Accordingly, no matter what method you choose, it still should have: good water, no chlorine in the water, pure; 90-95 degrees Celsius temperature If the water is not hot enough, the coffee flavor will not be extracted out, causing bitter drinks. Also the equipment used for the preparation of coffee need to clean.
5. filter coffee maker .
In the 19th century it was known to use the G7 coffee filter with the general principle remains the hot water passes through the coffee powder, coffee powder and a filter holding back so as not to drift with water. Water goes from the top down by gravity.
Former Ministry G7 coffee pot made of metal or ceramics, including lids, strainer and a disc at the bottom. Coffee powder is added to the filter, the water is near boiling for G7 coffee into the filter and water dripping out the bottom filter.
In this way, people tend to use medium ground coffee powder. If good coffee , coffee pot heated available, the product will perfect physically, taste.
Experts tasting at Langlois, Le Havre liked this approach. Coffee pot for a coffee place, and form Napoletana average (French invented) is the most popular in the 19th century in France, then spread to Italy and throughout Europe during World War II.
Napoletana aluminum bottle designed to be simple and convenient: the bottom of the water tank, the middle part is the coffee powder and the top is where the hose. When nearly boiling water, then fire it off the bottle upside down, gravity will cause water to flow from the top down and go through the G7 coffee powder. However, the biggest disadvantage of this device is aluminum coffee making sticky smell, especially when average new.
People still want more G7 coffee dispensing tasty, and not just a small cup each. Equipment electric coffee filter was invented, whereby just turn the button and you can do other things while flowing a coffee cup. However, high temperatures causing the disk is below the heat up coffee, coffee powder and hot heat in the past and often necessary should taste no longer be retained intact.