How to make classic black coffee

Coffee is not only an invigorating drink, but also a symbol of psychological comfort and well-being. Sometimes the art of brewing delicious coffee becomes one of the components of a warm relationship. How to brew a classic black coffee?

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Brewed coffee differs from instant coffee just like a hastily smoked cigarette - from a flavored cigar. Many do not know how to make black classic coffee so that a drunk cup brings vigor, has an excellent taste, and the use of this drink turned into a pleasant ritual.

Properly selected coffee

• Properly selected coffee beans will provide half the success. When choosing coffee, it is better to use the services of trusted suppliers.
• High-quality coffee beans are never overdried or wet, have a pleasant aroma without impurities of a burnt smell or a smell that resembles the smell of mold.
• Before you buy coffee beans, break one grain with your fingers. The fault location should be flat, not rough. The grain should not, when broken, resemble dense rubber, on the one hand, and should not crumble, emitting a brittle, dry crack, like seeds when broken, on the other.
• Good coffee has a homogeneous structure, an even dark brown color without extraneous inclusions. Too dark color indicates that the grains are overcooked. And often coffee is brewed in the hope of concealing defects or removing a raw, moldy odor.
• There should not be excessive, “polished” shine - benign coffee has a characteristic matte shine.

Properly ground coffee

• It is possible to grind grains in a simple electric coffee grinder. Food lovers prefer to grind coffee in a manual mechanical coffee grinder. The difference is that a manual coffee grinder, where the grains are crushed "the old way, " allows you to observe the optimal degree of grinding. Of course, if it is serviceable and does not cause only antique interest in itself.
• When grinding coffee, consider that the strongest aroma is stored in ground coffee with medium grinding. Too coarse grinding will not allow to extract all flavoring and aromatic substances in the process of brewing, coffee may brew poorly. Too fine grinding will reduce the taste, level the aroma or give it an artificial nuance, so you should not grind coffee beans "into powder".
• Grinding grains is better just before you decide to make this wonderful drink. Grains ground for the future lose their aromatic properties very quickly, and the presence of ground coffee in the open space leads to taste loss.
• If you need to grind coffee for future use, place it in a sealed can - preferably glass or ceramic, with a tight-fitting lid. Do not store ground coffee in a plastic bag or plastic container, it will absorb an artificial smell and lose taste.
• Making coffee in a coffee machine requires a finer grinding, and when brewing coffee in a Turk, the grinding can be larger.

Properly selected coffee brewing equipment

You can make coffee in different ways, using various devices and containers. But coffee brewed in an ordinary metal mug or a small saucepan will be very different from coffee brewed in accordance with all the rules, in the “right”, specially designed for making coffee, dishes.

• An electronic coffee maker automates the process and will not allow coffee to escape, burn. In addition, the instruction clearly dictates the proportions, so it is almost impossible to spoil such coffee.
• A common way to make coffee in a coffee pot is simple and pleasant, but such a method is fraught with the fact that coffee can "boil over" and the taste of the finished drink will deteriorate.
• It is convenient to make coffee in a light, special "mobile" glass beaker with a piston. In this case, the coffee does not boil, but is poured with boiling water (with or without sugar), is pressed after a few minutes by the piston and poured into cups. The piston serves as a good filter, and particles of coffee beans will not get into the finished drink. All the "cake" will remain in a glass. This appliance is easy to wash and convenient to use, and the cooking method is simple and does not require special skills.
• Gourmets of coffee drinks prefer the classic Turks. The real "chic" is making coffee on hot sand. A set of several small portioned Turks on a pallet with sand or a simply heating metal surface - allows you to prepare a drink in a hurry, moving the Turks on a hot surface. Coffee with such an exquisite method turns out to be thick, with a pronounced aroma and rich consistency.
• A more lightweight way is making coffee in a Turk on fire or an electric stove. Turk should choose high-quality, with a heavy thick bottom and a comfortable handle (ideally wooden). Cheap aluminum Turks worsen taste and aroma; it is more difficult to make truly delicious classic coffee in such Turks.

Properly brewed coffee

• Freshly ground coffee, still warm, is poured into a warm container (Turku or coffee pot). You can warm the container on a hot surface, on fire, or using cool boiling water, which is poured into the inside of the coffee pot.
• Coffee is added to an empty preheated container, if desired - sugar, stirred and poured with hot water in the correct proportion. Experienced "coffee lovers" do it "by eye". But usually the proportions are as follows: 2 teaspoons of coffee powder per 150 ml of water.
• Pour water in a thin stream so that the powder remains at the bottom, and does not float to the surface of the water. The container is put on a slow fire and brought to a boil, but not boiled. It’s possible to guess that coffee is ready by the rising “foam”. As soon as the foam has risen and crawled to the edges of the Turks, the coffee is removed and set aside so that the coffee foam settles. After that, the drink can be poured into cups.
• Those who are irritated by particles of brewed ground coffee beans can use a special filter, a strainer.