Can you tell how to make a perfect coffee?!
can you tell me how to make a perfect coffee!?Www@FoodAQ@Com
Answers:
add chocolate to taste mocha!.!.Www@FoodAQ@Com
The best thing to do is buy yourself an electric espresso (pressure) coffee machine!. Buy the best machine you can reasonably afford!. Please do not use a drip filter machine - this is not coffee!. Buy only good quality coffee (or coffee beans)!.
Don't use products like Coffee Mate!.
This is the best advice I can give you!.
also - it is fine to have the occasional cup of instant coffee at home when you are short on time!.Www@FoodAQ@Com
Don't use products like Coffee Mate!.
This is the best advice I can give you!.
also - it is fine to have the occasional cup of instant coffee at home when you are short on time!.Www@FoodAQ@Com
makegoodcoffee!.com
http://www!.geocities!.com/lukketto/
http://www!.bbc!.co!.uk/dna/h2g2/A592832
i used these when i first tryd making the perfect cupWww@FoodAQ@Com
http://www!.geocities!.com/lukketto/
http://www!.bbc!.co!.uk/dna/h2g2/A592832
i used these when i first tryd making the perfect cupWww@FoodAQ@Com
http://www!.makegoodcoffee!.com/
Its actually a real website!.
Hope That Helps You
It has everything on buying coffe to making coffee
Drip Brew (North American) Coffee
We'll start with the brewing method most popular in North America, the drip brew method!. Quite simply, this method heats the water to an optimal temperature, and then drips it onto a filter holding ground coffee!. The hot water absorbs flavor from the coffee, passing through the filter and into a carafe!. As discussed in the Grinding Coffee section, the type of grind to use depends on how long the water will be in contact with the coffee!. Of the three main brewing methods discussed here, drip brewing has the water and coffee in contact for the longest time, so a medium grind of coffee is used!.
When it comes to your drip brew coffee maker, your ideal temperature for how much the water is heated is approximately 200 degrees Farenheit or 90-95 degrees Celsius!. The manual that comes with your brewer should give this information!. If it doesn't, assume it's not heating water adequately, or it would boast this in its manual!. Wattage is another very important characteristic of your brewer because a coffee maker without as much power will take longer to brew your coffee, causing the water to extract more than the optimal amount of flavor from the grinded coffee -what connaisseurs call "overextraction"!. The ideal rating of your coffee maker is 1,000 watts!. Most home coffee makers will have a rating around 850 watts, which is certainly acceptable but remember the closer to 1,000, the better the coffee in your cup!.
Heat on the coffee
Like anything that has been 'mixed' with water, coffee can burn after it is heated either at too high a temperature or for too prolonged a period!. You want to consider your coffee brewing temperature!. Once coffee has burned, the effect on its flavor is worse to some than stale coffee!. I would sooner dump an entire pot of burned coffee than drink it!. An important factor in the time it takes coffee to burn is certainly the amount of coffee in the pot!. A smaller amount of coffee will burn faster than a larger amount!.
Other brewers have a setting for the heat of the burner!. My suggestion would be to favor the lower or medium heat setting for the burner!. The lower the setting, the less likely you'll burn your coffee, but if you find that the coffee you serve is not hot enough, go with the medium setting!. I would not use the high temperature too frequently if at all, as it will tend to burn your coffee unless the entire pot of coffee is emptied very quickly!. If that's the case and you like hot coffee, then you would use the high temperature setting!.
One of the biggest improvements in drip brewing has been the thermal carafe!. Instead of a glass 'coffee pot' sitting on a heating element, the brewed coffee drips from the filter into a thermal carafe!. The thermal carafe is insulated as to keep the coffee as hot as it was brewed without relying on a heating element that could potentially burn the coffee if left on the element for too long!. The only real disadvantage is not being able to see the coffee as well since there isn't thermal glass!. Otherwise, this is certainly better than letting coffee heat until it is burnt!.
Given these guidelines, how long does it take for coffee to burn!? Canadian coffee giant Tim Horton's will not serve coffee that was made over 20 minutes prior!. While you don't need to be so stringent in your own home, you should assume that coffee that's been sitting on the burner past 20 minutes has started the process of becoming burnt!. An hour is a good maximum, beyond which the coffee might still be drinkable, but only at great sacrifice to the flavor!.
The Filter
The type of filter you use is also important!. Your choices are a paper filter sold in any grocery store in the coffee aisle, or a metal filter that is re-usable but needs to be cleaned between each brewing!. The benefit of the paper filter is easy cleanup!. After the brewing, you pull out the paper filter containing all of the ground coffee and throw it in the garbage!. What you lose with a paper filter however is that it absorbs many of the colloids that would otherwise give you a more full-bodied coffee were it allowed to pass through!. A colloid is brewed coffee that is not fully dissolved but adds body to your cup of coffee!. A colloid will get trapped in a paper filter, but passes through a metal filter!. For this reason, coffee brewed through a metal filter will result in a sediment at the bottom of your cup which is a minor inconvenience compared to the full body of the brewed coffee!.
Last words on drip brewing!.!.!.
Potentially burning the coffee and hurting its flavor also raises the question of re-heating coffee that has been allowed to cool inside the pot!. Rather than waste cold coffee, some re-heat it to enjoy it later!. Enjoy it!? Let's take a look at everything that's wrong with re-heating coffee!. 1) The coffee beans have been ground and brewed, but even brewed, the coffee is going stale even after only a couple hours of sitting!. 2) Sitting too long in the coffee pot, and we've already violated the second Golden Rule of Good Coffee by not cleaning our coffee pot before every use!. 3) The effect of the heating process that the cold coffee has already endured when it was originally brewed does not go away!. When you re-heat the coffee, you are adding further heating effect to this coffee!. Far better to get in the habit of only grinding what you will brew and consume then and there!.
Last piece of advice: once your coffee is brewed, swirl the pot in your hand to stir the coffee together!. It's a little known fact that the first of coffee that drips through the filter and into the carafe is stronger than at the end of the brewing!. This is what makes the interrupt-brew feature of most drip brewers such a controversial one!. Most brewers and carafes are designed so that you can pull the pot out at any time during the brewing and it will stop the dripping until you return the pot to the burner!. If you do this early in the brewing and pour a cup, it will be an overly strong cup of coffee compared to what will be poured after it!.
Turkish Coffee
While Turkey plays a role in the history of coffee, Turkish Coffee has less to do with beans imported from that country!. Rather, it is a manner of preparing coffee, regardless of where the beans are from!. Turkish Coffee -or depending on the geography, variant names include Oriental, Moorish, Arab, or Greek Coffee- involves boiling the coffee in water!.
By this method, the coffee is very finely ground, boiled sometimes with sugar!. The water and ground coffee is brought to a boil, often up to three times before enough flavor is steeped from the ground coffee!. It is poured with the ground coffee in it, which is given time to settle at the bottom of the cup!. A coffee drinker unaware that the coffee was prepared in this manner might get a mouthful of grinds towards the end of the drink!. You leave the grinds in the cup, but drink as much as you can without swallowing any!.
Italian Coffee
Italian Coffee is another method of preparing coffee!. It involves a unique "Italian coffee-maker" design which was invented in the mid 20th century and uses pressure forced through finely ground coffee!. It is a common kitchen appliance in Italy as well as throughout Europe!. While the more common "drip brew" method of preparing coffee is popular in North America, the more European standard is coffee prepared by pressure!.
Pressure brewing is popular in making Espressos, and involves a multi-chamber coffee-maker, sometimes called a moka pot!. One chamber collects the water and boils it!. The boiling water -in the 90s in degrees Celsius or around 200 in degrees Fareinheit- is forced through the finely-ground coffee contained in a second chamber!. The third chamber catches the brewed coffee, or the coffee-maker will be designed to hold the cups that act as the third chamber in catching the brewed coffee!.
Some connaisseurs argue that pressure brewing and the heat that it forces through the coffee burns aromas in the coffee and therefore, cannot make as good a cup of coffee!.Www@FoodAQ@Com
Its actually a real website!.
Hope That Helps You
It has everything on buying coffe to making coffee
Drip Brew (North American) Coffee
We'll start with the brewing method most popular in North America, the drip brew method!. Quite simply, this method heats the water to an optimal temperature, and then drips it onto a filter holding ground coffee!. The hot water absorbs flavor from the coffee, passing through the filter and into a carafe!. As discussed in the Grinding Coffee section, the type of grind to use depends on how long the water will be in contact with the coffee!. Of the three main brewing methods discussed here, drip brewing has the water and coffee in contact for the longest time, so a medium grind of coffee is used!.
When it comes to your drip brew coffee maker, your ideal temperature for how much the water is heated is approximately 200 degrees Farenheit or 90-95 degrees Celsius!. The manual that comes with your brewer should give this information!. If it doesn't, assume it's not heating water adequately, or it would boast this in its manual!. Wattage is another very important characteristic of your brewer because a coffee maker without as much power will take longer to brew your coffee, causing the water to extract more than the optimal amount of flavor from the grinded coffee -what connaisseurs call "overextraction"!. The ideal rating of your coffee maker is 1,000 watts!. Most home coffee makers will have a rating around 850 watts, which is certainly acceptable but remember the closer to 1,000, the better the coffee in your cup!.
Heat on the coffee
Like anything that has been 'mixed' with water, coffee can burn after it is heated either at too high a temperature or for too prolonged a period!. You want to consider your coffee brewing temperature!. Once coffee has burned, the effect on its flavor is worse to some than stale coffee!. I would sooner dump an entire pot of burned coffee than drink it!. An important factor in the time it takes coffee to burn is certainly the amount of coffee in the pot!. A smaller amount of coffee will burn faster than a larger amount!.
Other brewers have a setting for the heat of the burner!. My suggestion would be to favor the lower or medium heat setting for the burner!. The lower the setting, the less likely you'll burn your coffee, but if you find that the coffee you serve is not hot enough, go with the medium setting!. I would not use the high temperature too frequently if at all, as it will tend to burn your coffee unless the entire pot of coffee is emptied very quickly!. If that's the case and you like hot coffee, then you would use the high temperature setting!.
One of the biggest improvements in drip brewing has been the thermal carafe!. Instead of a glass 'coffee pot' sitting on a heating element, the brewed coffee drips from the filter into a thermal carafe!. The thermal carafe is insulated as to keep the coffee as hot as it was brewed without relying on a heating element that could potentially burn the coffee if left on the element for too long!. The only real disadvantage is not being able to see the coffee as well since there isn't thermal glass!. Otherwise, this is certainly better than letting coffee heat until it is burnt!.
Given these guidelines, how long does it take for coffee to burn!? Canadian coffee giant Tim Horton's will not serve coffee that was made over 20 minutes prior!. While you don't need to be so stringent in your own home, you should assume that coffee that's been sitting on the burner past 20 minutes has started the process of becoming burnt!. An hour is a good maximum, beyond which the coffee might still be drinkable, but only at great sacrifice to the flavor!.
The Filter
The type of filter you use is also important!. Your choices are a paper filter sold in any grocery store in the coffee aisle, or a metal filter that is re-usable but needs to be cleaned between each brewing!. The benefit of the paper filter is easy cleanup!. After the brewing, you pull out the paper filter containing all of the ground coffee and throw it in the garbage!. What you lose with a paper filter however is that it absorbs many of the colloids that would otherwise give you a more full-bodied coffee were it allowed to pass through!. A colloid is brewed coffee that is not fully dissolved but adds body to your cup of coffee!. A colloid will get trapped in a paper filter, but passes through a metal filter!. For this reason, coffee brewed through a metal filter will result in a sediment at the bottom of your cup which is a minor inconvenience compared to the full body of the brewed coffee!.
Last words on drip brewing!.!.!.
Potentially burning the coffee and hurting its flavor also raises the question of re-heating coffee that has been allowed to cool inside the pot!. Rather than waste cold coffee, some re-heat it to enjoy it later!. Enjoy it!? Let's take a look at everything that's wrong with re-heating coffee!. 1) The coffee beans have been ground and brewed, but even brewed, the coffee is going stale even after only a couple hours of sitting!. 2) Sitting too long in the coffee pot, and we've already violated the second Golden Rule of Good Coffee by not cleaning our coffee pot before every use!. 3) The effect of the heating process that the cold coffee has already endured when it was originally brewed does not go away!. When you re-heat the coffee, you are adding further heating effect to this coffee!. Far better to get in the habit of only grinding what you will brew and consume then and there!.
Last piece of advice: once your coffee is brewed, swirl the pot in your hand to stir the coffee together!. It's a little known fact that the first of coffee that drips through the filter and into the carafe is stronger than at the end of the brewing!. This is what makes the interrupt-brew feature of most drip brewers such a controversial one!. Most brewers and carafes are designed so that you can pull the pot out at any time during the brewing and it will stop the dripping until you return the pot to the burner!. If you do this early in the brewing and pour a cup, it will be an overly strong cup of coffee compared to what will be poured after it!.
Turkish Coffee
While Turkey plays a role in the history of coffee, Turkish Coffee has less to do with beans imported from that country!. Rather, it is a manner of preparing coffee, regardless of where the beans are from!. Turkish Coffee -or depending on the geography, variant names include Oriental, Moorish, Arab, or Greek Coffee- involves boiling the coffee in water!.
By this method, the coffee is very finely ground, boiled sometimes with sugar!. The water and ground coffee is brought to a boil, often up to three times before enough flavor is steeped from the ground coffee!. It is poured with the ground coffee in it, which is given time to settle at the bottom of the cup!. A coffee drinker unaware that the coffee was prepared in this manner might get a mouthful of grinds towards the end of the drink!. You leave the grinds in the cup, but drink as much as you can without swallowing any!.
Italian Coffee
Italian Coffee is another method of preparing coffee!. It involves a unique "Italian coffee-maker" design which was invented in the mid 20th century and uses pressure forced through finely ground coffee!. It is a common kitchen appliance in Italy as well as throughout Europe!. While the more common "drip brew" method of preparing coffee is popular in North America, the more European standard is coffee prepared by pressure!.
Pressure brewing is popular in making Espressos, and involves a multi-chamber coffee-maker, sometimes called a moka pot!. One chamber collects the water and boils it!. The boiling water -in the 90s in degrees Celsius or around 200 in degrees Fareinheit- is forced through the finely-ground coffee contained in a second chamber!. The third chamber catches the brewed coffee, or the coffee-maker will be designed to hold the cups that act as the third chamber in catching the brewed coffee!.
Some connaisseurs argue that pressure brewing and the heat that it forces through the coffee burns aromas in the coffee and therefore, cannot make as good a cup of coffee!.Www@FoodAQ@Com
just order at starbucksWww@FoodAQ@Com