In a well-processed coffee has a lot of useful water-soluble compounds in the beans premium grade more coffee in inferior – less. Assume that the most delicious and aromatic coffee is when the water dissolves about 19-20% of grinding. If soluble are less, the coffee is weak and pale in color, bad taste, which is not improving, even if we add more coffee (for example, 50% coffee becomes bitter and astringent). So

what do you need to cook a delicious coffee, in other words, what determines the solubility of ground coffee?

Coffee beans

It is desirable that the coffee was top grade, fragrant. To restore the aroma by roasting beans. If stronger roast grain bad coffee, it will be darker, bitter and astringent. The second important condition is that the beans should be freshly roasted and properly ground.

How much to take coffee

The quantity of ground coffee for brewing is dialed to taste and according to the method of prigotovleniya, on average, about 1-2 scoops (10-12 g) per Cup of water (180 cubic cm) for medium strength and the same for strong coffee. Coffee is not tasty nor when it is taken a little, then when it gets about a lot. The fact that its solubility depends on the ratio of coffee and water. this correlation it is best to find yourself and finding, not to change. For example, to experiment with different ways of brewing coffee to choose a variety of grains, size of grind, amount of water etc. If there is a need to prepare a weaker drink, have already prepared strong coffee diluted with hot water so he wouldn’t get an unpleasant taste or not enough unwanted compounds.


Coffee the water must be clean, clear, fresh (never boiled), odorless, quite soft. It is important to remember that coffee is not brewed, and brewed! In no case can not be boiled – not when cooked, nor when heated, as in decoction are harmful and even toxic substances (symptom: bad taste, bad smell). Most useful compounds soluble ground coffee in water at a temperature of 93-96°, for a certain time – depending on the method of preparation of coffee, from grinding and softness of water. Therefore, the taste of coffee depends on whether the time required to maintain the temperature of welding. So she quickly gets cold, its a bit heated (for example, when cooking Oriental coffee) or pre-heated dishes, in which coffee is “Matures” (when brewed in the pot).


Coffee suitable utensils of porcelain, faience, glass, stainless steel, silver, copper or enameled dishes – not only from aluminum, stainless alloys: they spoil the taste and harmful to health. Simple coffee maker, and wine (cezve / Turk), and more complex devices it is very important to keep clean because the plaque with time coffee hornet spoils the taste of the drink. The dishes designed for cooking and coffee brewing is not advisable to keep and, especially, to wash together with other kitchen appliances, so it does not absorb foreign odors. Suitable for washing soda or slightly acidified water – everything else harms the taste and aroma of coffee. How to choose a good coffee – this detail is indicated by the producers, but there are some General rules.

new coffee makers must be washed with hot water, then hold it there hot coffee. The first two welding flick (can be a bad smell).

after using the coffee maker to wash with hot water, tarnish to clean off the soda, and sometimes to flush out the whole system: to pour the acidified water and bring to the boil.

disposable paper filters after eating to throw away, and constantly used thoroughly cleaned.

Utensils for brewing coffee

Better (healthier and tastier) if it is enameled or stainless steel to the top of a little narrowed. Nicer to use one that has a convenient spout for pouring coffee, a comfortable handle, taking that will not burn your hand or fingers. The pot is heated, poured the desired amount of coffee, poured just boiled water, put on fire and will rise once the foam is removed. There are fans, which are then again put on the fire and allow the foam to rise again. Removed from heat welding allow to stand for 5-10 minutes. To grounds quickly settled to the bottom, you can pour a drop of cold boiled water. Brewing coffee: the coffee pot with cold water to boil, pour the desired amount of coffee, stir with a spoon, leave on the fire until you got the foam and immediately remove from heat. When preparing coffee called ways it loses some flavor, in addition, drink plenty of fine grounds, so the coffee is not very pleasant to the taste. To reduce this disadvantage helps the coffee pot with a moving mesh, which, in the French way, called the cafeteria. Brew in this pot, it is closed by krajecki with a raised piston, which in a few minutes (3-5-10) when the coffee is brewed (depending on size of dishes), a little lower down with it settles to the bottom and coffee grounds.

The coffee pot for brewing coffee

Taking high thin coffee maker to better settled coffee grounds. Rinsed with hot water, then poured the desired amount of coffee coarse or medium grind, pour freshly boiled fresh water, kept for a couple of minutes, stirred, maintained the same and poured into cups.

Coffee pot with watering

The pot is heated, is inserted into a watering can of plastic or porcelain, paper or cloth sticko poured coffee fine grind, put in a watering can and pour a small amount of freshly boiled water to the powder to swell. Ptom in the watering can is filled with the right amount of freshly boiled water and left. And since the water through his thick sticko seeps slowly, the coffee pot has to be heated on a very low heat for about half an hour, that coffee is not embittered.

Coffee pots are manufactured and mesh top is inserted into the Cup with holes, into which is placed a paper or cloth strainer with finely ground coffee and poured just boiled water. The coffee pot is placed on a heated plate. Drink coffee as soon as it ceases to drip from the strainer.

Sometimes the inside of the pot is inserted into trocka, saedinaiushaia with holes on the bottom with frequent strainer at the top, where poured coffee medium grind. Water at boiling climbs up the tube, seeps through the coffee powder and again flows down. Worst of all, when the water boil for 6-8 minutes, it turns out badly digested, and coffee made this way is tasteless.

It is also called vacuum espresso, sometimes an espresso machine Italian espresso – quick, squeezed, squeezed out). The principle of operation is the same as the coffeemaker with a fountain, but improved. Is the maker of two parts, hermetically screwed one into the other and connected by a tube to lift the boiling water. Water boiling in the lower vessel and pushed increasing vapor pressure, the tube is lifted upwards in the strainer with coffee medium grind, seeps through it and flows into the upper vessel. Coffee made this way is much tastier, as the water does not have time parivritta.

In 1946 the Italian Achilles Gaggia invented the so-called espresso device with pressure. In it boiling water under high pressure together with couples in priscialla in ground coffee, so it is much stronger than just the brewed water of the same temperature. Large devices used in cafes, and at home they are much smaller.

This vessel, extending from top to bottom and tapering to the top, with a convenient spout for pouring coffee and with a long handle. It is also called the Turk (the wine, jezve). It is filled coffee particularly fine grind, filled with fresh soft water and heated in a hot pxce or over very low heat until foam risers. Sometimes it is allowed to rise several times, although not rekomenduetsa. Coffee made in this way, strong and fragrant.

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