Coffee

Coffee

Coffee (Arabic: kahva) is a beverage prepared by cooking roasted coffee plant seeds, usually in water or in milk. Coffee is usually served warm. This drink is very popular in many countries of the world. There are several ways to prepare coffee, and among the most famous are Turkish coffee - in our country, more often, "domestic", filter coffee, espresso, instant coffee and cappuccino (the way to prepare espresso coffee).
African indigenous coffee was originally used as food - they milled it and mixed it with water and spices, and even with animal grease making balls that used before the battle to give them strength. Ethiopians made coffee from the wine making dried coffee known to ferment in water. For hundreds of years Ethiopia was the only place that knew about the benefits of coffee. Only in the 15th century, the Arabs saw what they were missing and began to plant this plant. Arabs have long kept secrets by banning the export of this incredible plant.

In Europe, coffee has reached illegal channels, via Venice. This drink became popular when street lemonade sellers began selling it on their stalls. Until the end of the seventeenth century, coffee drinking in Europe originated from Yemen. However, thanks to the extraordinary characteristics of this plant, it quickly began to grow in different parts of the world. Since the beginning of the 18th century, the plantations of coffee through the Dutch began to scratch on Java, Bali, Sumatra. French captain Gabriel de Klier planted coffee in Martinique in 1723 from where it spread throughout Latin America. The first coffee cafes in Brazil were planted in 1727 in the area of ​​Para. Coffee was well received on the Brazilian soil, and when, in the mid-nineteenth century, a very rare herbal disease attacked coffee plantations in Northeast America, Brazil ranks first as the world's most famous coffee maker, and retained the title to date
The process of frying coffee is the most demanding phase of the technological process of processing.
During this phase, a large number of (and over 1000) aromatic components develop in the grain, which is the most important precondition for obtaining a tasty beverage. The temperature and length of frying at this stage play a key role.
The darker degree of frying has a tendency to result in the most commonly less acidity, more pronounced bitterness and a stronger "body" of coffee.
Milk provides an increase in the free surface of the grain, and therefore easier extraction in the preparation of the beverage. The degree of baking of coffee is determined by the way the beverage is prepared.

In domestic coffee, boiling water is used, and the extraction time alone is the longest. For this type of preparation it is necessary to have the coffee as small as possible. This grinding profile also provides a rich foam on home-made coffee, which is one of the most desirable attributes of this beverage, especially in our area.
According to the degree of grinding, after the homemade finest milled, an espresso coffee comes in which, when preparing in the "spoon" of the apparatus, a "cake" of ground coffee is passed, through which the hot water passes through pressure extraction lasting an optimal 20 seconds.
The coffee filter is the most milled, because the preparation involves extraction that is in contact with hot water, and then is filtered through a paper feeder.
In our territories, the term "Turkish" coffee is used for black coffee, although it differs greatly from the preparation in Turkey itself. This coffee differs from others by its rich characteristic foam and the black sludge that leaves it at the bottom of the cup. It settles in jazz, and the way to prepare is the crowd!
However, the most common is the addition of minced coffee to the fresh water, by returning to plotted to the new "key".
After a little rest and the socie agrees, the coffee is ready to serve. It can be drunk with the addition of sugar and milk, depending on the taste.