Any person, who personally has cooked at least a dozen portions of coffee, could tell for a long time how this process is responsible and labor-intensive. But nobody knows the opposite problem. Namely, how to spoil coffee, because it is a difficult and stiff task for beginners. We do not speak about how to make it imperfect, bitter, sugary, with inexpressive flavor. It is in power of everyone and a lot of act so. But to get inexpressive taste – is a more difficult question which needs experiments and proper preparation. However you slice it, coffee is tasty and flavored in itself. And if you give it free play and let take its course, you will get something good without fail.
So, getting down to business, remember what exactly we spoil. We spoil coffee. Not water, sugar or cinnamon. Not appearance or consistence. It is coffee, filled with a hot water.
There are some main weaknesses. Foremost is of course a temperature. Do not try to do something until it is less than 92°C. Theoretically, if you put beans into the cool water, you will anyway get something restorative, however weak. The Japanese are working with temperature about 85°С, in European coffee-machines – 90-92°С, the Turks and Arabs have 96°С. The basis here, either to burn slightly coffee at the edges of the ibrik or to boil it for a long time. It is one of the examples of good spoiled coffee. By the way, ibrik is here the most successful variant. Just overboil it – that’s the easy part! In case of European and Japanese preparation methods, it may be arised some problems. It is not a reason to give up.
Because we have a powerful key factor as grinding. First, make it a bit crude and instead of flavored drink you will get clear water with a light smell. Second, the progress has placed at our disposal an excellent machine. We call itelectric coffee-grinder. Its high-speed gear burns beans to the best advantage. Make not big portions, put full speed and grinding time – and bitter coffee is assured.
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Tags: grinding, ibrik, temperature
