Coffee with milk in a geyser coffee maker. How to make mocha coffee? Detailed guidance and the most common mistakes to avoid. Iced latte with syrup
On Sunday Nikita came to visit me and said from the doorway:
- Your house smells like an Italian apartment!
“It must be the smell of coffee and bread,” I shrugged. - Help me make a video on how to make delicious coffee.
And we made this little video. More precisely, Nikita did almost everything, and I brewed coffee and bothered with advice during post-production.
You can already watch it, but for now I will give a small explanation.
I brew coffee in a moka coffee maker (also called a geyser), which allows me to get a strong, very tasty and perfectly balanced drink. And it is about this method of brewing coffee that I will talk about. This is not an espresso, so don't expect similar results.
Moka (Italian Moka) or Moka Express, geyser is a type of coffee maker based on the principle of making coffee under pressure of steam.
Moka is most widely used in Europe, especially in its homeland, Italy, where it is a national symbol. Moka coffee makers come in different sizes, from one to eighteen 50 ml. cups. The original Moka is made of aluminum with bakelite handles.The first patent was obtained in 1933 by the Italian entrepreneur Alfonso Bialetti. In the same year, his company Bialetti launched the first aluminum Moka Express coffee maker. The slogan of the company read: "in casa un espresso come al bar", which literally means - "espresso at home, the same as in the bar." Moka Express was recognized as one of the symbols of Italy, 5th place in the nomination for the best design of the 20th century in Italy.
There are several points in which you can get bad coffee. The first is the grinding of the coffee. You need medium or coarse ground coffee. A fine grind, like for an espresso machine, will give a very strong and very bitter coffee. The second is the heating of the ground coffee on the fire for too long, as a result of the use of cold water in the lower chamber of the coffee maker. The fact is that an aluminum coffee maker heats up very quickly and the coffee powder in it has time to burn before the water starts to boil. And third - it is important to remove the coffee maker from the stove in time so that the coffee does not turn out to be watery.
So the process:
pour freshly boiled water into the lower chamber of the coffee maker up to the mark;
Pour medium or coarse coffee into the coffee chute. Pour spices there, if you like;
assemble the coffee maker (be careful, it is very hot); make sure that the coffee does not get under the gum;
put on the stove and open the lid;
when coffee begins to flow into the tank, start monitoring it;
as soon as the trickle of coffee turns the color of honey, remove the coffee from the heat and either wrap it in a cold wet towel, or pour it into the cup right there. If you do not, then the coffee will turn out to be insipid, diluted;
Coffee is a favorite drink of many different people with different views on life, living in different countries, with different cultural values and customs. There are simply countless ways to prepare this magical drink. For some people, this process is almost a mystery. Since we represent geyser-type coffee makers without electric heating of the Spanish company IBILI, we will also consider the methods of making coffee in this type of coffee maker, give their main characteristics and give a number of tips and recommendations.
HISTORY OF THE GEYSER COFFEE MAKER
The world's first geyser coffee maker was born not so long ago - at the beginning of the 19th century. The Parisian jeweler Jacques Augustine Gandet is considered to be its inventor. In the first coffee machine of his design, boiling water rose up a tube in the handle of the coffee pot and sprayed the coffee powder. A few years later, French inventor Nicolas Felix Durand invented a more advanced percolator, equipped with an inner tube with an extension at the end, installed in the center of the coffee maker. This is how the geyser-type coffee pot, which is widely used today, arose. On top of the tube there is a filter mesh with coffee.
The first model of a geyser-type coffee maker for widespread use was created by the Englishman Sir Remford. The French version consisted of two vessels, which were placed one on top of the other and connected by a tube. Water was poured into the lower section of the geyser coffee makers, and ground coffee was poured into the upper one, with a strainer at the bottom. Then the coffee maker was put on fire. As it warmed up, the water rose under pressure through the tube, sprinkled the coffee and seeped into the lower container of the coffee pot. This process was repeated many times, as long as the coffee maker was on fire. The result was a very strong coffee, but its aroma and taste practically disappeared.
The geyser coffee maker, invented by Remford, was a tall metal kettle, inside which an insert was placed with a strainer and a tube that reached the bottom. Ground coffee was poured onto a strainer and water was poured into a kettle. The brewing process looked the same as in the French version.
A little later, the geyser-type coffee maker was improved: it combined the best of both inventions. In the new coffee maker, there was a division into 3 sections - for water, coffee and ready-made drink. Now the water passed through the coffee only once and was collected in a separate vessel. This method has significantly improved the taste and aroma of geyser coffee.
It is in this form that the geyser coffee maker has survived to this day. True, modern models of geyser coffee makers have much more options than their predecessors.
In the photo: geyser coffee maker IBILI "VISIT" and a geyser coffee maker IBILI "Vivacity"
OPERATING PRINCIPLES AND DESIGN OF GEYSER COFFEE MAKERS
In appearance, geyser coffee makers are somewhat reminiscent of ordinary porcelain coffee pots. Traditional type of geyser coffee makers do not require electricity, they are simply placed on the stove. The second type requires a network connection. But all geyser coffee makers work according to the same principle.
Geyser coffee makers are very widespread in Europe, especially in Italy and Spain, where they can be found in almost every home. Of course, geyser coffee makers without built-in heating, which are installed on the stove, are mainly used. Traditions of making coffee are honored there and geyser coffee makers with built-in electric heating are not held in high esteem there. And here we agree with them .. Coffee and electricity should not be combined .. Let's be true to traditions and we ..
Geyser coffee makers usually consist of a metal vessel and special dividers that separate the water from the ground coffee. Cold water is poured into the lower compartment. As it boils, the water rises and passes through the ground coffee. In some coffee makers, this procedure is repeated several times. But in the highest quality geyser coffee makers, this kind of water turnover occurs only once.
OPERATING PRINCIPLES AND DESIGN OF IBILI GEYSER COFFEE MAKERS
Making coffee in a geyser coffee maker is simple, quick and convenient. The preparation process is very simple and the result is always impressive. At the same time, the coffee turns out to be quite liquid, without grounds, but it has a rich rich taste at the same time. To make coffee, you need to pour it into the coffee maker, into a special section, pour water into the lower compartment, and put the coffee maker on the fire. The water will boil and begin to evaporate as it passes through the coffee compartment. Finding out if all the water has evaporated is not difficult, as the last drop evaporates with a loud hiss. If you hear zilch, it's time to enjoy some fresh coffee.
ADVICE: Always pour coffee into warmed cups - coffee does not tolerate cold clay!
Best suited for geyser coffee makers, medium-ground coffee. Or a mixture of medium and coarse grinding in equal proportions. Then the drink turns out to be more aromatic. If there is too much sediment in the finished coffee cup, increase the size of the ground coffee beans. But this, as they say, is already a matter of taste ..
The sorts of coffee that are better to choose for brewing in a geyser coffee maker: of course, first of all, these are espresso blends, also blends "Viennese", "French" roast, from monos we can recommend Ethiopia. It is best not to use flavored coffee.
ADVICE: The shelf life of pre-ground coffee is short, but it can be extended by storing the coffee hermetically sealed in the freezer.
ADVICE: Sugar and milk are added to the coffee to taste after the beverage has been prepared. True connoisseurs of coffee can also add various spices to it: cloves, cinnamon, cardamom. In many countries, orange peel, egg yolk, ice cream, honey, chocolate or whipped cream and various alcoholic beverages are added to coffee. Recently, the so-called "Irish coffee" has also become very popular - coffee with a lot of whiskey and heavy cream.
ADVICE: The geyser coffee maker can also be used to prepare a wide variety of herbal teas. Instead of ground coffee, put a collection of herbs into the filter and in a very short time the healing drink is ready.
ADVICE: For a better aroma in the process of making coffee, you should take not boiled water, but raw water - well or filtered tap water.
ADVICE: Grind the coffee in your home coffee grinder just before brewing. Then your invigorating drink will be especially aromatic and tasty.
CARE OF THE IBILI GEYSER COFFEE Maker
Clean and wash the coffee-making equipment and utensils every time after use.
- Let the geyser coffee maker cool down before you start cleaning it.
- Unscrew the manifold top from the bottom compartment.
- Remove the filter and clean the coffee grounds.
- To remove oily coffee sediment, wash in a solution of baking soda (3 tablespoons per 1 liter of water)
ADVICE: After use, it is advisable to thoroughly wash all parts of the coffee maker that come into contact with coffee without using detergents in warm water (we recommend it without the use of detergents, although many recommend washing with them). Let's explain why: after each preparation, a layer of coffee oils forms on the walls of the coffee maker, which serves as protection against the negative influence of metal on the taste. Detergents will remove this layer completely and you will lose protection from the influence of metal on the taste of the drink. And without detergents, you remove only rancid fat and scale, leaving a thin film that will prevent the appearance of metal flavors in coffee. But this is purely our opinion and it is up to you to decide.
ADVICE: After you have washed the coffee maker, you must immediately wipe it thoroughly dry with a napkin.
Geyser coffee makers IBILI (Spain) "VISIT" and "Vivacity"Coffee makers "VIBROST" and "VISIT" of the Spanish company IBILI are a combination of modern design, elegance and quality. Coffee makers "Bodrost" are made of matt, and "Visit" - from glossy stainless steel. The handles and holders on the lids are made of heat-resistant plastic. The volume of coffee makers: for 6 espresso cups - 0.25 liters, for 12 cups - 0.5 liters.
Geyser coffee maker "VIBRITY" IBILI (Spain) is made of brushed stainless steel, consists of two compartments, which are separated by a mesh filter. Water is poured into the lower compartment up to the safety valve. Ground coffee is poured into the filter mesh. The upper compartment is screwed onto the thread of the lower one until it stops. A silicone gasket between the compartments serves to seal the connection between the upper and lower compartments. Then the coffee maker is placed on the stove. It can be used on all types of cookers (electric, gas and induction). The water in the lower compartment boils and rises through the layer of coffee. It only takes 2-3 minutes to prepare a drink. During the time the water boils, the ground coffee has time to warm up in vapor. Therefore, the coffee turns out to be unusually aromatic.
In the photo: geyser coffee maker IBILI "Vivacity"
Geyser coffee maker "VIBRITY" (for 12 cups) Art. IB 611312 Price: 2860 rub.
Geyser coffee maker VIBROST (6 cups) Art. IB 611306 Price: 2340 rub.
Geyser coffee maker "VISIT" IBILI (Spain) is made of glossy stainless steel, consists of two compartments, which are separated by a mesh filter. Water is poured into the lower compartment up to the safety valve. Ground coffee is poured into the filter mesh. The upper compartment is screwed onto the thread of the lower one until it stops. A silicone gasket between the compartments serves to seal the connection between the upper and lower compartments. Then the coffee maker is placed on the stove. It can be used on all types of cookers (electric, gas and induction). The water in the lower compartment boils and rises through the layer of coffee. It only takes 2-3 minutes to prepare a drink. During the time the water boils, the ground coffee has time to warm up in vapor. Therefore, the coffee turns out to be unusually aromatic.
In the photo: geyser coffee maker IBILI "VISIT"
Price: 2860 rub.
The volume of the coffee maker: for 12 cups - 0.5 liters; Dimensions: a = 13cm / b = 12.5cm / h = 23.5cm; Can be used on all types of stoves (electric, gas and induction).
Geyser coffee maker "VISIT" (for 6 cups) Art. IB 611406 Price: 2500 rub.
The volume of the coffee maker: for 6 cups - 0.25 liters; Dimensions: a = 13cm / b = 12.5cm / h = 23.5cm; Can be used on all types of stoves (electric, gas and induction).
GEYSER COFFEE RECIPES
ESPRESSO drink. Small, full-bodied and seductive.
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Espresso 25 - 35 ml |
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Espresso ristretto 20 - 25 ml |
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Americano 2/3 hot water and 1/3 espresso (100ml total) |
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Espresso doppio 50-70 ml double espresso |
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Espresso makeup Espresso and milk foam Prepare an espresso in an espresso cup and decorate with milk foam. |
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Espresso con panna Espresso with whipped cream |
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Espresso doppio con panna Double espresso and whipped cream |
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Espresso with honey Espresso and honey. |
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Espresso Romano Espresso and lemon. |
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Espresso with syrup Espresso and syrup |
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Cappuccino Espresso, frothed milk with milk foam |
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Cappuccino flavored with syrup Espresso, frothed milk, milk foam and syrup of your choice |
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Latte Espresso and hot milk |
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Latte Makiyato Hot milk, milk froth and espresso. |
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Espresso with ice Espresso, sugar and ice cubes. |
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Frappe coffee
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Ice latte Espresso, sugar, milk and ice cubes. |
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Iced latte with syrup Espresso, syrup, milk and ice cubes. |
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Coretto coffee Espresso and aniseed liqueur Sambuca or cognac (grappa) |
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Espresso hot shot Espresso, liquor such as Galliano and whipped cream |
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Frappe coffee Espresso, sugar, cream and ice cubes |
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Frappuccino Espresso, sugar, milk and ice cubes |
COLD ESPRESSO is the main drink. Mild taste for every day and for special occasions. Cool and invigorating drink.
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Espresso Milk Shake Milk shake Vanilla ice cream. Prepare an espresso. Mix the ingredients in a shaker cup. Serve in a tall glass with a straw. |
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Icy espresso 1 espresso Prepare an espresso. Add sugar. Pour into a glass with ice. Serve with a straw. |
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Ice latte 1 espresso Prepare an espresso. Fill a tall glass with ice cubes. Pour in the espresso and fill the glass with milk. |
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Latte shake 1 espresso Prepare espresso and pour into a shaker. Add sugar, some milk and crushed ice. Shake until foamy and fill a tall glass. |
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Mocaccino fredo 1 espresso Prepare an espresso. Add chocolate syrup to the espresso. Mix. Fill a tall glass with ice cubes, pour in the espresso with chocolate syrup and fill with milk. |
CAPPUCCINO. Mild taste for every day and for special occasions.
A charming drink based on espresso, hot and frothed milk.
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Cappuccino Cappuccino is an espresso-based drink that consists of espresso and frothed milk. For best results, it is recommended to use whole milk with a fat content of 3.5%. Cream and low-fat milk can also be used, but the cream is not as thick as whole milk. Foam can be obtained using a mixer or by hand whipping milk. |
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Mocha 1 espresso Pour the syrup into the bottom of a cappuccino cup, prepare an espresso and pour over the top, garnish with whipped cream. |
LATTE. Milk drink for long-lasting enjoyment.
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Latte is an Italian milk coffee served in a clear glass and consists of espresso and heated milk. The latte milk does not froth, but heats up. Vanilla latte 1 espresso, 30 ml Pour the vanilla sauce into a tall glass, top with espresso and vanilla sugar to taste. Mix and serve. |
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Mocacchino 1 espresso, 30 ml Pour chocolate into the bottom of the glass, followed by milk and frothed milk. Prepare espresso in a small pitcher, gently pour the espresso into the glass. If the drink is prepared correctly, then there are four layers in it: chocolate, milk, espresso, frothed milk. |
COFFEE WITH MILK. A great start to the day.
A jewel in the crown of French breakfasts.
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Traditional French milk coffee served in a special cup. Prepare coffee. Use double (14g) Paulig Parisien coffee per cup. Heat the milk. Pour into a wide cup. Add sugar to taste. Mathen a Nis / Nice Morning 2 tsp maple syrup Pour maple syrup into a glass, add hot Paulig Parisien coffee and orange juice. Garnish with whipped cream and an orange wedge. |
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Parisienne about chocolate 50 ml Parisien coffee Pour the chocolate syrup into a tall glass and top with Paulig Parisien coffee. Add cold milk with ice cubes. Garnish with whipped cream and powdered chocolate. |
COLOMBIA. Soft coffee with a nutty flavor.
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REFERENCE: Colombian nut coffee 7 g Paulig Colombia coffee Prepare coffee and top with ice cream. |
GUATEMALA. Soft coffee with a chocolate tint on the palate.
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REFERENCE: The green coffee in the Paulig Guatemala blend is purchased from ICP (International Coffee Partnership) member countries. In these countries, coffee farmers receive a special premium to the average purchase world prices when they sell coffee. In this way, Paulig contributes to the improvement of working conditions and the living standards of the people of the countries involved in the production and cultivation of coffee. |
KENYA. Coffee with a persistent hint of black currant aroma.
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REFERENCE: Kenyan dream 7 g Paulig Kenya coffee Prepare coffee. Add 2 pieces of chocolate. Serve Paulig Kenya with a topping of whipped cream sprinkled with grated chocolate. |
ETHIOPIA. Exotic fruity taste.
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REFERENCE: Icy ethiopian coffee 14 g (2 servings) Paulig Ethiopia coffee Prepare aromatic coffee and refrigerate. Add cold milk and orange juice. Serve the ice-cold Paulig Ethiopia in a tall glass over ice. |
Real coffee gourmets often use all kinds of syrups to prepare different types of their favorite drink - with the taste of irish cream, cream bluele, amaretto, cognac, butter liqueur .. Saturated in taste, but at the same time low in calories, because they are made on fructose, such syrups will allow to achieve additional flavors.
In order to purchase really high-quality coffee beans, you need to choose the right one. The grains must be completely dry. The grain contains oils that are released when interacting with the environment. If the beans look damp, then most likely, such coffee will be stale, stale. To check the grain, it must be broken in half. There should be no roughness or chips on the edges. The color, regardless of the degree of roast, should be even and matte. Stale beans are often masked by deep roasting. If the grain inside is unhealthy black, this is most likely just such a case. In addition to the bitter taste in the cup, you will not feel anything.
Experts advise to carefully consider the packaging when choosing coffee. So that the grain "breathes" and the aroma does not disappear, a multilayer bag with a valve for removing carbon dioxide is used. If there is no such valve on the package, it is possible that the grains inside may be spoiled.
There are single varieties, that is, grains of the same grade and blends - a mixture of grains of different varieties. Here it must be borne in mind that a real mixture will contain 4-6 grains of different varieties. Arabica beans belong to mono-varieties. They look oval and large. Robusta grains are smaller and more rounded. The taste of coffee beans is greatly influenced by the grinding and roasting. Here it makes sense to focus on the country where the selection and processing of grains was carried out. The most famous types of coffee are Italian and Scandinavian. We are more familiar with Scandinavian, the taste of which is rich "with sourness". Italian brewed coffee leaves a mild aftertaste of some noble bitterness.
Coffee, like good cognac (it's not for nothing that their combination is called a classic pair), retains the aroma of the homeland and creates an indescribable aftertaste. The coffee, grown in Kenya, gives a citrusy, sour finish and a hint of black currant aroma. And the aftertaste of a drink made from beans from Costa Rica carries a floral aromatic trail. Colombian coffee leaves a nutty final note, while Brazilian coffee is remembered for the delicate taste of milk chocolate. Guatemalan coffee - soft with a chocolate tint on the palate. There is coffee with an indescribable aftertaste, for example, cubita - a very strong Cuban drink for real macho. 
We hope the information contained in the article, our tips and tricks will be useful for you, and the given selection of recipes will help you get real pleasure from the magic drink called COFFEE! You can buy Stoneline cookware, get advice by dialing tel. +7 495 210-6066
or +7 916 588-17-23
from 9ºº - 22ºº, or by writing to our e-mail:
I will not say that I am a big coffee lover. In the morning I do not need the obligatory cup with a fragrant drink, but sometimes I want to pamper myself with bitter strong black or, on the contrary, delicate sweet coffee with milk.
I am not an ardent supporter of necessarily boiled coffee: in fact, common instant coffee is nothing more than the usual freshly ground and brewed coffee, from which the liquid has been evaporated. And in what form this product - powder, granular or sublimated (in the form of prisms) - is the business of the manufacturer and marketers.
For me, any coffee from a freshly opened can smells nice and for the next few days you can't really tell what is poured into a cup. And then it fizzles out, yes.
But the bank is always at hand and you don't have to dance around the stove and wash coffee pots and Turks))
But sometimes you just want coffee and coffee! And so that really and in an adult way))
In general, I brewed coffee for quite a long time in an ordinary small still Soviet Turk.
The Turk even came with a spoon for stirring coffee during the brewing process.
I, all so serious, poured 2 teaspoons of ground coffee into a Turk, poured cold water, put the burner on the strongest fire and, stirring, waited for the coffee to boil. A fragrant cap of coffee foam appeared on the surface. As soon as you miss it, it will run away!
If you wanted to be stronger, I took it off the heat, waited for the foam to settle, and returned it to the stove again until it boiled again. Sometimes, according to my mood, before the second boil, I seasoned the coffee with cinnamon or pepper.
And everything would be fine, BUT!
1. I did not like meditating on a Turk and vigilantly watching over coffee. At this time, I could prepare a more substantial part of the breakfast.
2. I didn't like that there was always sediment at the bottom of the cups. Dadada, you can guess on the coffee grounds, but you won't be able to enjoy the last sip.
Well, then a geyser coffee maker fell into my hands, which solved both troubles.
In general, there are many of them - from different manufacturers, of all shapes, sizes and colors.
Even in Soviet times, many were familiar with this thing. I don’t know why our family didn’t have such a coffee maker, but I’ve definitely seen this strange aluminum coffee pot on a few of my friends.
A couple of years ago I had a chance to brew coffee in a modern model of a coffee maker from Tescoma.
I remember that we brewed aromatic coffee very quickly, no sediment, unusually aromatic and rich. Oh, how I wanted such a thing for personal use. But the price was quite high.
Sometimes I make coffee, enjoy life, dissuade people from buying a coffee machine that needs to be washed, it hums, breaks down and takes up space.
First, we discussed all the pros and cons with one virtual friend, then with the other, then the friend asked me to tell what kind of animal it was, then again another friend was puzzled by the purchase of a coffee machine ...
And I decided something - why write the same thing to different people, let all my thoughts and impressions lie in one place, and I will give a link))
Actually, ALL geyser coffee makers have the same operating principle.
The coffee maker consists of three parts:
1.Bottom water compartment (there is a safety valve on the side for steam outlet)
2.Container for coffee (or filter) with a tube (the piece looks like a knob with a strainer, when assembled, the tube reaches almost to the bottom of the lower compartment)
3. Actually the coffee pot itself, where the drink is collected (and inside it there is one more "funnel" only "upside down").
Water is poured into the lower tank BEFORE the safety valve. If you pour the water over, the coffee will, of course, be prepared. But if suddenly something goes wrong, the steam will not be able to escape through this valve and the coffee maker will simply explode. So this water level can be attributed to safety measures.
We insert the "strainer" and pour in ground coffee - I have 3-4 teaspoons. We level the coffee, but do not tamp it!
From above we wind the main container of the coffee maker along the thread. In theory, these parts should be tightly connected to each other. There are even special seals in professional models, because all work depends on tightness, and over time, any thread is erased. There are no seals in my model.
We put the structure on the stove.
So how does it work?
Physics!
In the lower heat compartment of the burner, the water heats up and turns into steam. Steam presses on the water, and it flows upward through the "funnel" tube, through the coffee. The coffee is brewed and collected in the upper container as a finished beverage.
I found the picture on the Internet.
At first nothing happens, then the coffee maker starts to click and crackle. If you look inside, it's empty. And then literally in 3-5 minutes all the liquid from the lower compartment "pours" into the upper one.
Here is the first pleasant moment - the coffee maker does not need to be monitored for a moment. They put it on the stove and left to go about their business. While it was making noise, it was cooking. It has become quiet - it means that all the water is already in the upper compartment. The noise, by the way, is not loud.
It remains only to pour coffee into cups.
All geyser coffee makers vary in volume. And this little girl of mine proudly bears the title "for 6 cups"!
But I have never seen a person who actually drinks coffee in miniature cups at home))
I only pour coffee into two small mugs, or one large one. If you want a less intense taste, you can dilute it with boiling water.
The second pleasantness - the coffee pours homogeneous, without sediment and thick. And inside the coffee maker is purely clean (rinse only with tap water).
A little water may remain in the lower container - well, a maximum of a couple of tablespoons.
Well, the third plus (already in the form of a bonus) is a full palm of coffee waste - for scrubs and masks.
I mix this used coffee in shower gel or cream.
You can use this coffee maker on any stove - glass ceramics, ordinary electric, gas. Steel models are suitable for induction hobs.
My last reasoning with my virtual friend Anya about this unit boiled down to her question - can this coffee maker prepare, for example, a latte or cappuccino.
No, this one cannot.
There is a special model of Bialetti mukka express geyser coffee makers with cheerful cow-like colors and a built-in cappuccinator - the lower part is also filled with water, coffee is placed in the middle, and milk is poured into the upper compartment. Inside, there is a built-in cappuccino maker: you pressed a button, got a milk cap, didn't press - a regular latte.
Yes, it costs like a small radio-controlled helicopter, but cheaper than a coffee machine))
Well, I do it at home: I make milk foam using a regular French press.
I pour the milk just above the pubescent strainer and move the piston handle back and forth about 30 times - the milk is whipped into a lush foam that does not fall off for a long time.
By the way, I saw special French presses for milk on sale - they work the same way, just the container is smaller in volume.
I am a cinnamon lover, so I almost always season it with coffee.
Well, your favorite truffle sweets - as without them))
Summing up: fast, simple, clean, tasty, budget! Once again I am convinced that I do not want a coffee machine)))
Enjoy!
Geyser coffee makers are the most demanded in Europe. They have captured the European coffee market not only for the ease of making coffee, but also for their original design. But, despite the ease of use of this type of coffee machine, the question still remains how to brew coffee in a geyser coffee maker.
Geyser coffee machine design
Before you understand how to brew great coffee in a geyser type coffee maker, first it is better to study its design. A geyser coffee maker includes three main elements - a container for water, a coffee filter and a container for a ready-made drink. In addition, there is a safety device in the water container that relieves excess steam pressure if necessary.
The process of making coffee itself consists of two stages:
- The first stage is water boiling. Due to the expansion of the water during boiling, it rises through the tube to the ground grains.
- The second stage - boiling water passes through the filter with ground coffee, boils it and pours into the container for the finished drink.
But, despite the seeming simplicity of the process, certain experience and skill are required to prepare a quality drink. It is important to choose the right temperature and production time, as well as coffee grinding.
The main princes of making coffee in a geyser coffee maker
First of all, cold water should be poured into the water container, not exceeding the filling level mark. Then you should pour freshly ground coffee, preferably medium or coarsely ground, into a special filter and put it in the lower section. It is important to press the ground grains well in the filter in order to get a quality drink. For this, you can use a protective grid or a special tamper.
After all the containers are full, you can assemble the coffee maker and put it on the stove or connect to the electricity, depending on the model of the coffee maker. It is better to brew coffee over low or medium heat (temperature) so that the coffee boils well and imparts all the beneficial properties to the drink. If you brew coffee at a high temperature, you can simply burn it and get a bitter and disgusting drink as a result.
On average, coffee in a geyser coffee maker takes 5 to 10 minutes. It is worth pouring coffee into cups only after the preparation process is completely completed.
To better understand how to brew coffee in a geyser coffee maker, you can watch this video, where everything is clearly shown:
These tips will show you how to properly brew coffee in a geyser coffee maker.
- It is better to grind coffee just before it is brewed, choosing a medium or coarse grind. This will improve the quality and taste of the finished beverage.
- It is best to use pure spring or bottled water for making coffee. The quality of the water also greatly affects the taste of the drink.
- It is advisable to wash the coffee maker after all preparation of the drink so that the leftover coffee oils or grounds do not spoil the taste of the new drink. Do not use detergents or hard scouring pads. Simply rinse well with warm water.
- The denser the coffee is pressed and the stronger the coffee maker is assembled, the better and tastier the finished drink will be.
- It is better to pour the finished coffee drink into warmed mugs. This will make your coffee even tastier.
- Do not open the coffee maker until the brewing process is complete. You can get burned.
- If the drink is weak and runny, then you should reduce the grinding of the beans.
- There must be no sediment in the coffee beverage. If it appears, then you need to increase the grind.
- If the coffee maker is new, then the first couple of cups of coffee should be poured into the sink.
Coffee recipes
- Espresso. To prepare this strong and invigorating drink, you need medium-ground coffee of about 8 grams and 20-30 milliliters of water. Add cinnamon or a lemon wedge if desired. This will enhance the invigorating effects of the coffee drink.
- Cappuccino. To prepare a classic cappuccino, you need a portion of brewed espresso and about 50-60 milliliters of milk foamed with a blender or cappuccinatore. The frothed milk is poured directly into the espresso mug. You can add cinnamon or syrups to taste.
- Frappé. For this drink, you will need a serving of espresso, ice, 15 milliliters of cream and sugar to taste. Beat the espresso, cream and ice cubes well in a mixer. Then pour everything into a glass with a small amount of ice cubes and add sugar to taste.
- Mocha. This amazing chocolate drink requires a shot of espresso, 15 milliliters of chocolate syrup, 30 milliliters of milk, and whipped cream. Chocolate syrup is poured into the bottom of the mug, then espresso and warm milk are poured. Now you can add grated chocolate and whipped cream to this drink.
- Latte. For a latte, you need a serving of espresso and 80 milliliters of frothed milk. Unlike cappuccino, you first need to pour milk into the mug, and then pour in a thin stream of espresso. If everything was done correctly, you will get a drink with three layers: milk, espresso and frothed milk.
- Coffee "Real Indian“. You need freshly brewed coffee, 2 tablespoons of dark rum, 2 tablespoons of dark chocolate, ginger and nutmeg on the tip of a knife. Better to sweeten with cane sugar. Pour melted chocolate along with spices into a mug. Pour hot coffee on top. Then dissolve sugar in rum and add to coffee.
- “St. Louis Blues ”. You need to take freshly brewed coffee, egg white, 20 grams of dark chocolate, 1 tablespoon of brandy and cane sugar. First you need to pour melted chocolate into a glass, then pour coffee with cognac. Egg white must be well knocked down with sugar until a dense foam is obtained. Spoon the egg foam into a glass of coffee and sprinkle with sugar. The resulting drink must be put in a preheated oven for 1 minute so that the protein turns into a crust.
Geyser coffee pots, also called moka, are an inexpensive analogue of oversized coffee machines, which allows you to prepare aromatic espresso and rich Americano. Do you want to know how to brew coffee in a geyser coffee maker in every detail - from the choice of grinding the beans to the nuances of washing the coffee pot? I'll tell you about this.
Making coffee right
The geyser coffee maker consists of two containers. The upper one is a bowl with a tube through which the saturated mixture passes. Water is poured into the lower container, and coffee is poured into a special filter.
Types of coffee makers
To brew coffee properly, you first need to figure out what type of device you have. There are two main types of geyser devices:
| Image | Types of coffee makers |
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Electrical apparatus.
To prepare drinks in such a device, you will need access to the mains. The water in the teapot will be heated by electricity. |
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Gas coffee makers.
They are considered more classic. To brew coffee, a container filled with water and ground beans is placed on a gas stove over low or medium heat. The fire quickly heats up the water and the coffee is brewed for only 4-5 minutes. |
The price of models differs significantly: the cost of electrical devices depends on the number of functions and the volume of coffee that is prepared in one cycle, and gas - on the material from which the coffee pot is made and dimensions.
Making a drink in a geyser coffee maker in 5 steps
Brewing coffee in a geyser coffee maker takes only 3-5 minutes, depending on the amount of water. Therefore, it is better not to leave the device during cooking.
First, prepare the necessary equipment - a coffee grinder and beans of your favorite type, a measuring spoon, filtered water and the coffee pot itself.
How to brew coffee in a geyser coffee maker correctly - step by step instructions:
| Image | Steps for making coffee |
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Step 1
First, disassemble the structure into 3 parts - the upper and lower bowls, as well as the filter. |
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Step 2
Fill the lower part of the structure with cold water:
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Step 3
Place the filter in a bowl filled with water. Pour coffee into the filter. |
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Step 4
Connect all the parts, screw on the top. Place the assembled structure on the stove or connect to the mains. The cooking process will be accompanied by the sound of hissing water and the release of steam. |
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Step 5
Do not remove the product from the stove / switch it off while steam is coming out of the spout. When the characteristic hiss subsides, you can turn off the equipment and enjoy a delicious drink. |
5 tips for making delicious coffee
Knowing how to use a coffee pot is good, but remembering the tricks that will make the drink even tastier is also important. Do you want a flavored espresso?
So, here are some tips to make your coffee even tastier:
| Image | Recommendations |
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Tip 1. Choose the best grind.
Ideal when the grind for a geyser coffee maker is medium or even coarse. If you only have a small one, you can use it, but keep in mind that the drink will turn out to be very strong and bitter. If you tamp the coffee hard in the filter, then the water may not pass through it, so the tamping should be medium. The photo shows an example when the powder is strongly compacted. |
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Tip 2. Use only filtered or boiled water.
If you use running water from the tap, then the drink may turn out to be tasteless, and scale forms on the walls of the teapot and filter. |
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Tip 3. Grind the beans with your own hands just before cooking.
Ground coffee is more aromatic and more active in the release of coffee oils during preparation. |
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Tip 4. Additional ingredients.
Remember to experiment too. Additional ingredients will make your coffee even tastier. The finished drink can be supplemented with different toppings, hot milk or cream can be added, sprinkled with grated chocolate. |
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Tip 5. Spicy taste.
Another interesting recipe is to put ground spices into the filter along with the ground grains (cloves, cinnamon and even black pepper will do). The finished coffee will amaze you with its sparkling taste and warming effect! Espresso prepared in a geyser coffee pot is suitable for drinks with ice cream - affogato or glace. To prepare the glaze, simply pour hot coffee into heat-resistant glasses or cups of ice cream |
What you should never do: 3 taboos
- Wash using chemicals. The coffee oils that remain on the walls protect the device from the harmful effects of water and the appearance of an unpleasant metal taste in the drink. Therefore, after use, it is better to simply rinse the geyser coffee maker without using harsh sponges and cleaning agents.
- Do not interfere with the preparation of coffee... Do not open the top of the coffee maker during operation if you hear hiss. If you do this, you may burn yourself as the unit will release a lot of steam or even break the unit.
- Do not overflow with water. Do not pour water above the safety valve, otherwise it may seep through the joint in the coffee pot during brewing, and the coffee will simply "run off" onto the stove.
Output
I described in detail how to use a geyser coffee maker - you learned how to make coffee, what water and coffee beans to use, and what to do to make the drink even tastier. Share your secrets and interesting recipes in the comments! And you can see how to make coffee in the video in this article.