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Coffee brewing at home
23/11/2020
PERFECTION AT HOME
When it comes to making coffee at home, to this day, for many people jump into his mind the mocha brewer, also known as the "sizzling" coffee maker in Hungarian.
Recently, on the other hand, with the advent of home espresso machines, coffee-making habits have also revolutionized, and here we are not just thinking about capsule coffees.There is a general interest in different ways of cooking and enjoying coffee. There are many cooking methods, but only a few are used.
Below is a brief overview of the possible ways to make and drink coffee that you could enjoy at home at any time of the day.
MOKA
The mocha pot, or "common-name" coffee maker in the common name, used to be found in almost every home, and to this day, many still swear that it can be used to make the strongest coffee. The mocha cook is named after Alfonso Bialetti, of Italian descent, which has been available in almost unchanged form since its invention in 1933.
Fill the bottom of the cooker with cold water, which should not exceed the level of the valve. Good advice: Do not squeeze the coffee grounds in the filter! Remove the brewer from the heat before you start "squeaking", that is, a moment before all the coffee has brewed.
FRENCH PRESS
The French Press coffee machine is also called a "piston" brewer in Hungary. With this coffee brewing method we can brew larger portions, but less strong ones.
Pour the coffee into the bottom of the brewer. Use coarsely ground coffee for this method. Bring water to the boil with a kettle, then pour water up to 95C into the coffee. Mix the coffee well to dissolve in the water until it is frothy, then put the lid on it and let it stand for 4-6 minutes. Then start to press the filter slowly so as not to stir the drink. As a result, the sludge settles to the bottom of the brewer, while the leaking coffee remains clean.
AEROPRESS
This is one of the latest brewing methods in the world of coffee. It was invented about 10 years ago and is gaining more and more fans around the world.
With Aeropress, you can make any type of coffee. Feel free to experiment with different ratios, temperatures and different cooking times.
Hario V60
Hario V60 is a popular form of filter, dripping or leaking coffee. This filter coffee maker was invented by a Japanese designer named Hario.
The name V60 suggests that the funnel makes an angle of 60 °. The principle is similar to electric filter coffee makers, but here you can influence the making of coffee much more than an automatic machine, as hot water is poured on the ground coffee by hand. You will definitely need a gooseneck kettle to make it so you can pour the water on the coffee in a narrow beam and accurately. With the direction of the pouring, the length of the pre-soaking, the brewing time, the water temperature, and of course the setting of the grinding fineness, you can also influence the quality and character of the finished coffee.
CHEMEX
Chemex coffee making is also based on the drip method and is an extremely simple process. Reminiscent of a vase, Chemex was invented in 1941 by a German chemical engineer, Peter J. Schlumbohm. In 1956, this product was chosen by the Illinois Institute of Technology as one of the best-designed products of modern times.
After proper preparation, the paper filter should be placed in the upper, tapered portion of the glass jar. In this we put the coffee on which we pour the water on it. It seeps through the ground coffee and drips into the bottom of the bottle. As with the V60, the end result can depend on many things (grinding fineness, soaking time, etc.)
Today, Chemex has become a staple for true coffee fans.
TURKISH COFFEE
Turkish coffee is one way of making coffee. The history of Turkish coffee dates back to the 16th century. The coffee beans were first roasted in Turkey and then, after roasting, finely ground and cooked in a special pot called jezve. Turkish coffee refers to the way the drink is made, not to the type of coffee (Arabica, Robusta), nor to the way the coffee is roasted (Italian, French, Viennese).
The preparation of traditional Turkish coffee requires the finest grind, this must be brewed in a pot. It can be sweetened to taste. It is recommended to serve this coffee when the slurry has settled to the bottom of the pot.
