18 Coffee Brewing Methods: All About Coffee Brewing Methods

17.10.2018

If you were asked 10 years ago what kind of coffee you wanted, would you most likely have answered “espresso” or “Americano”? Today, with all the new and progressive brewing methods, it becomes difficult for us to make a choice in favor of just one. Purover? Aeropress? Hario?

You can pray for a French press, but how will you know it's the best without trying all the methods? Let's look at them all! We will tell you about all the ways to brew coffee. You can also jump to the desired section from the table of contents below:

Espresso machine
Moka
Aeropress
French press
SoftBrew
Siphon (gabet)
Percolator
Chemex
Hario V60
Kalita
Vietnamese filter
Melitta
The Bee House
The Clever Dripper
Cold brew
Nitro brew coffee
Cowboy coffee
Turkish coffee

Invigorating coffee

Ingredients:

Ground coffee – 5 tsp.
Sugar – 5 tsp.
Water – 500 ml.
Turk.
Long spoon.

Cooking method:

First, put the required amount of ground coffee and sugar into the Turk.
I don’t like very strong coffee, so I put one heaped teaspoon of ground coffee per 100 grams of water.
It is advisable to choose a Turk of such a volume that when filled with the required amount of water, it is filled to the narrowest point.
This makes it easier to control the boiling process.
Add cold water to the Turk.
If you want to prepare a different amount of coffee, then in order to measure the required amount of water, pour it first into the mug, and only then into the Turk.
Stir the contents of the Turk with a spoon.
If you are going to brew coffee in a Turk often, then it is advisable to get a special spoon with an elongated handle.
This is very convenient, since such a spoon does not heat up so much, and most importantly, it is long enough so as not to drown in the Turk.
Place the Turk on the burner and turn it on to maximum.
Now you need to watch the coffee and listen to the noise of the heating water.
The main thing in properly brewed coffee is not to bring the drink to a boil.
When the foam begins to rise and the noise of the heating water begins to subside, you need to remove the Turk from the heat and wait about 5 minutes until the coffee in it cools down a little.
Stir the coffee in a Turkish coffee pot to get a richer taste.
It is advisable to turn off the stove during this time (especially if you have an electric stove) so that the burners do not overheat.
After the coffee in the Turk has cooled a little and infused, put it back on the burner and turn it on to medium heat.
Repeat the heating and infusion step 1-2 more times.
Pour properly brewed coffee into mugs and enjoy a tasty and aromatic drink.
Now you know how to properly brew coffee in a Turk.

Bon appetit!

Drip brewing and filter coffee

Filter coffee and drip brewing methods are currently at the peak of popularity with the growing interest in alternative methods of brewing coffee. We'll look at pour-overs, cold brews, and everything in between.

The brewing process is fairly straightforward: pour water into the ground coffee contained in a filter of one kind or another. The water seeps down, resulting in clean, light coffee.

“Less is more” is the main motto of the drip brewing method. Most devices of this method are small in size, portable, inexpensive and suitable for brewing small portions of delicious coffee.

Percolator, Chemex, Hario V60, Kalita, Melitta, Vietnamese coffee, Beehouse, cold brew are all drip brewing methods.

Percolator

The percolator is nothing new or unusual in the world of coffee. Most often they are used in inexpensive cafes, so high-quality coffee will not be brewed this way.

Many in the coffee community dislike this brewing method because it "negates the grain." In a percolator, brewed coffee is boiled several times, which leads to over-extraction and bitterness.

What to expect

Time : The water will pass through the filter for about 10 minutes, but the result is unlikely to make you very happy. You can try brewing for only 3-4 minutes to get a better taste.

Grinding type : Coarse. Using a fine grind will literally ruin what is, to be honest, not the best quality coffee.

Taste : Nothing special. If you use a coarse grind and brew for no more than 4 minutes, it will be drinkable, but you won’t wake up with anticipation in the morning.

Availability of skills : Not required. Just add coffee, water and turn on the percolator.

Suitable for : You don't care what your coffee tastes like. It's quick and easy.

Who it's not for : Anyone who appreciates the unique characteristics of the grain.

Advantages:

Fast and easy
Fills the house with that pleasant aroma of coffee

Flaws:

Not the best method for brewing coffee: bitter and hot
You need to clean it often to maintain flavor and prevent burnt marks.

Chemex

When you first saw a Chemex, you might have thought it was a vase. There's a reason for this look: it makes great coffee and does it in style.

The biggest benefit of the Chemex is its capacity: you can easily make 3 or 4 cups of coffee at a time. Like other drip brewing methods, the Chemex is not easy. This is not a primitive pouring of ground coffee into a filter and pouring water. You will have to practice to know the appropriate grind type, water temperature, and amount of coffee. But once you get the hang of it, you'll fall in love with the Chemex.

What to expect

Time : Fast: 3.5 minutes.

Grind Type : Experiment to see what you like best. Ideally, the grind should be between medium and coarse, closer to medium.

Flavor : Chemex filters are 30% thicker than other drip method filters, meaning richer flavor. Sort of like a French press, but without the sediment.

Availability of skills : There are many ways to ruin coffee brewed in a Chemex. You will need practice.

Suitable for : You like pour-overs and often make coffee for several people at once.

Who shouldn't use it : If you need to make coffee for one or two people, or if you often travel with coffee.

Advantages:

Makes 3-4 cups at a time
Brews rich and aromatic coffee
The most stylish way to brew coffee

Flaws:

High probability of under-extraction or too much extraction
Too much for 1-2 people

Hario V60

At first glance, many people underestimate Hario compared to other pour-overs. And, in fact, this is a simple and at the same time excellent way to brew coffee: it is small and light, so you can take it with you anywhere, and the coffee turns out to be of high quality.

Yes, it looks simple, but its innovation lies in its unique cone-shaped system: at the bottom of the hario there is a large hole, and on the sides there are spiral ribs.

As with all pour overs, Hario has its own technique for brewing coffee, but after a few times you will start to get the hang of it.

What to expect

Time : About the same as with Chemex: 3.5 minutes.

Grind type : Medium-fine is fine.

Taste : Aromatic coffee without bitterness.

Availability of skills : The process is simple, but you need to understand that there may be mistakes when pouring water. The advantage is that you can experiment with the drink and get different tastes.

Suitable for : If you are often on the go and don’t want to drink instant coffee. The V60 is very light, so it won't be a big burden in your travel bag. Also good for those who want a quick drip coffee in the morning.

Who isn't for it : If you're the type who just wants to press a button and get coffee.

Advantages:

Makes quality coffee quickly
Very easy to clean
Very inexpensive

Flaws:

Requires special filters that are not always easy to find

Kalita

Kalita is the main competitor of the Hario V60. The kalita is also cone-shaped, but less sharp, as opposed to the hario, which means longer brewing and less chance of error.

It is quickly gaining popularity because it is easy to use and suitable for every day as it consistently brews good coffee.

What to expect

Time : Three minute process.

Grinding type : Fine grinding.

Taste : Rich, clean coffee, like most pour overs.

Availability of skills : Almost none required, Kalita is less demanding than Chemex. The main thing is not to rush when brewing.

Who's it for : You like pour-overs and want something small and easy to use.

Who it won't suit : You want more control over the process. Then Hario V60 is your choice.

Advantages:

Brews quality coffee quickly
Very easy to clean
Inexpensive

Flaws:

Just like Chemex, it requires special filters, which are not always easy to find.

Vietnamese filter

Vietnamese filter is a simple brewing method that will require 4-5 minutes of your time. Unlike the filters above, this method does not require any special skills: just fill it with water and wait.

Why do they love him? Because it makes excellent cold coffee.

What to expect

Time : 4-5 minutes and the coffee is ready.

Grind type : Coarse - slightly finer than for a French press.

Flavor : Distinctive - not as tart as espresso, but smoother and cleaner than a French press. The absence of paper filters ensures the presence of oils, just like in a French press.

Availability of skills : Just follow the instructions and you will succeed in no time. Everything is much simpler here than with other filters.

Suitable for : You want a device that will make you one cup of coffee and no more, and does not require any special skills from you. And if you are a fan of Vietnamese coffee, you will definitely need a Vietnamese filter.

Who it won't suit : Since it only brews one cup, it is not suitable for purchase for the office or for a large family.

Advantages:

Easy to brew coffee
Ideal for one cup
Lightweight, portable and durable

Flaws:

Brews one cup at a time
No paper filter means there will be some sediment, especially if the grind is fine

Melitta

Melitta is one of the most convenient options. Great for travelers. This is a simple, cone-shaped plastic device that allows you to quickly brew coffee. The coffee will not be as high quality as brewed in other filters, but the advantage of Melitta is its low price and portability.

What to expect

Time : 4-5 minutes.

Grind Type : Medium fine is fine.

Taste : Not as impressive as other drip brewing methods, but still better than instant coffee.

Availability of skills : Not required, it's simple.

Suitable for : Travelers.

Who it's not for : You like the deep flavor that comes out of the filter. You won't like Melitta very much.

Advantages:

Inexpensive
Lightweight and portable
Quick and easy to clean

Flaws:

Regular taste
Brews one cup at a time

The Bee House

The Bee House is a Japanese pour-over that is gaining more and more attention. Most likely because it's easy to use, makes good coffee, and looks stylish (ceramics in different colors).

Learning to brew coffee in Bee House will be easier than in Hario or Kalita: brewing takes longer, and even a coarse grind will do. High-quality coffee is guaranteed, even if you made a mistake at some stage of preparation.

What to expect

Time : Approximately 3-3.5 minutes.

Grinding type : As for melitta, medium grinding (Medium fine).

Taste : Clean taste, like other filters, but due to the longer brewing time, the taste will be more intense. It turns out to have a sweetish taste.

Availability of skills : With a little practice, you will quickly learn how to brew coffee with Bee House.

Suitable for : The taste of coffee and the appearance of the brewing device are important to you.

Who it won't suit : Travelers, ceramic will break.

Advantages:

Standard filters, easy to find
Made from ceramic: retains heat longer than plastic

Flaws:

Fragile, need to be careful

The Clever Dripper

It looks like another pour-over, but if you look closely, you'll notice that the Clever Dripper also uses a soak. A distinctive feature of the device is a valve that prevents coffee from entering the cup without your desire.

How to use : As usual, place the filter, add ground coffee and fill with water. Leave to brew for the time required. When the coffee is ready, place the Clever Dripper on the cup. This will activate the valve and the coffee will start flowing into your cup.

Why it's worth using: You get more control over your brew, which means more variety in the resulting flavors.

What to expect

Time : Depends on you. 3-4 minutes minimum.

Grind Type : A medium or fine grind will be ideal, but since you can control the brew time, you can experiment with the grind as well.

Taste : Some people love the resulting coffee and say it's a combination of French press and drip without the inherent disadvantages. Others think that the coffee is average. We think it tastes great, as do many pour-overs.

Availability of skills : Follow the instructions and control the time, and you will get a bright drink.

Who's it for : You love pour-overs and want to try something new.

Who isn't for it : You like fancier brewing methods, like a Chemex. In that case, Clever Dripper will not impress you.

Advantages:

Easy to use and clean
Suitable for travel
Cheap

Flaws:

Despite the fact that Clever Dripper is made of plastic, it does not look very expensive and fragile
Not the best looking one in your arsenal

Cold brew

Cold brew is one of the most popular methods of brewing coffee today. And no, we’re not talking about iced coffee here.

In short, cold brew is brewed by slowly cold filtering water through ground coffee. The process takes 10 hours or more!

Is this the same hot coffee, only cold? No. Once the drink is ready, you will be rewarded for your patience with an intense, unique coffee with a very smooth finish: no sourness, no bitterness. There is also no need to “enhance” with milk or syrups, you will feel the real taste of the drink.

An important advantage of cold brew is its shelf life: coffee will remain fresh for up to two weeks.

What to expect

Time : 10-24 hours. Be patient

Grinding type : Coarse.

Taste : Strong and intense taste without bitterness. All shades of the variety are felt. And the cherry on the cake is a very soft aftertaste.

Availability of skills : You just need to choose the right type of grinding.

Suitable for : You live in a hot country or it’s summer. This is also a great option for those who feel at their peak immediately after coffee, but then their energy levels rapidly decline. Cold brew will fill you with energy without a sharp drop in strength later. You will be alert, but at the same time calm.

Who it's not for : If you're impatient because cold brew is very slow.

Advantages:

Unique taste without bitterness
Does not provoke a sharp jump in vigor
Can be stored for up to two weeks in the refrigerator

Flaws:

Requires time and patience

Nitro brew coffee

Nitro brew coffee is the “little brother” of cold brew coffee. The difference is that nitrogen is added to cold brew, which changes the taste and texture of the drink in a special way. The result is a frothy cold brew that is slightly sweet and similar to a pint of beer.

True, finding a device for making nitro brew will not be easy.

What to expect

Time : If you want to make it yourself, you'll need to prepare the cold brew first, which will take 10-24 hours. Once the cold brew is ready and the nitro brew system is installed, you can start adding nitrogen.

Grind type : Same as cold brew: coarse (Coarse).

Taste : Foamy, light, creamy drink that tastes like beer. The high caffeine content of cold brew combined with nitrogen (which speeds up the absorption of caffeine into the blood) means a serious dose of energy.

Availability of skills : Setting up the brewing system and perfecting the brew will not be easy.

Who it's for : If you like cold brew.

Who it won't suit : You like hot coffee.

Advantages:

Big dose of energy
Light, creamy & refreshing
No need to add milk or sugar: not as harmful as many coffee drinks

Flaws:

Not easy to cook on your own: requires investment in equipment and time

Strong Turkish coffee

Ingredients:

very finely ground coffee 7-8 grams
100 - 150 grams of water
Sugar 1-2 spoons
Spices to taste

Cooking method:

To brew strong black coffee, take very finely ground coffee at the rate of 2 teaspoons of ground coffee per 100 - 150 grams of water or in proportion.
The use of finely ground coffee is due to the fact that the outer surface of the particles is larger, which improves the interaction of coffee with hot water and allows it to more fully reveal its taste.
Pour coffee into a pot, add sugar and fill with cold water to the narrowest part of the neck.
This will allow you to achieve minimal contact of coffee with air and maximum saturation of the drink with the aroma of coffee beans.
Place the Turk deeper in sand heated to a temperature of 350-450º C or on a heated stove and cook the coffee over low heat.
Since the longer the coffee is prepared, the brighter and richer its aroma will be.
When heated, coffee particles along with hot water rise up and form a crust on the surface of the Turk.
When the water boils, air bubbles break through the crust, forming foam.
The most crucial moment is to prevent the “divine” drink from escaping.
As soon as such a light brown foam has formed on the surface and the water is about to boil, that is, its temperature has reached 92-96º C, remove the Turk from the heat.
Boiling water decomposes essential oils, destroys the crust, taking with it the taste of the drink.
Now you can add to your coffee to taste: vanilla, cinnamon, nutmeg, ginger, etc.
Put the coffee in the Turk back on the fire and bring it until the foam rises.
The Turkish coffee is ready.
But for lovers of stronger and bitter coffee, you can brew the coffee again by placing the Turk on the sand or stove.
Carefully pour the Turkish coffee into a dry, heated cup so that the foam remains on the surface.
Remember: a cold cup can ruin the best coffee.
It is recommended to serve Turkish coffee with a glass of water and drink it in small sips.

Bon appetit!

Drip coffee maker (filter coffee maker)

It is especially popular in offices. Cold water is poured into a special glass container; the average volume of the tank is about 1 liter. Medium ground coffee (8-9 grams per 100 ml) is poured into a cone filter. The lid closes, the coffee maker turns on - the water heats up, rises through a special tube, falls into the filter with coffee, and brews it. Then the finished drink drips into the coffee pot. When the water in the reservoir runs out, the coffee maker automatically switches to the drink heating mode. There is a heating pad under the coffee pot, which allows the coffee in the pot to cool down very slowly. The average price of a drip home (or office coffee maker) is from 1000 to 5000 rubles. Depending on the type of coffee maker and the volume of water, preparing coffee will take on average from 5 to 15 minutes.

Classic coffee with cinnamon

Ingredients:

1 tsp. ground natural coffee;
125 ml water;
1/3 tsp. cinnamon;
1/3 tsp. Sahara.

Cooking method:

Initially, we heat the ingredients “dry” and only after that add a cup of water.
This is worth talking about in more detail.
If you want to drink delicious coffee, make sure it is drinking, clean water.
Do not take it directly from the tap; there is not a word in the recipe about the need to add bleach or iron oxides to the drink.
How much water to add
One cup, since this amount of coffee, sugar and cinnamon is for one serving.
Set that 0.7-liter cup with a charming and witty inscription, donated by colleagues, aside.
This meant a real coffee cup, miniature and elegant.
Churchill was right when he argued that such a personal drink as coffee cannot be drunk in mugs, just as good cognac cannot be drunk in mugs.
After adding water, heat the Turk and watch the process with a vigilant eye.
You can write gigabytes of text about the ability of coffee that has just pretended to be almost cold to instantly boil and splash out onto the stove.
When the coffee begins to boil, pour a small portion into the cup you have prepared for the divine drink.
We repeat the operation, moving the entire volume of the drink from the Turkish cup into the cup 3-4 times.
As a result, you will get gorgeous coffee with aromatic and tasty foam.
For those who prefer a milder taste, this is suitable.

Bon appetit!

Pressure brewing

When we talk about pressure brewing, the word "Espresso" may come to mind, but in reality, there are many more ways to brew than just using an espresso machine.

With this type of brewing, water is forced through the ground coffee under high pressure, so the brewing time is significantly reduced. The taste of coffee is more intense than with other types of brewing.

Let's look at the three most popular pressure brewing methods: espresso machine, moka and Aeropress.

Espresso machine

Anyone who knows anything about coffee is familiar with this coffee machine: it has been keeping us alert since the distant 1901.

Although you can now buy espresso machines to suit every taste with additional features and capabilities, you need to remember that its main function must still be performed at its best: brewing espresso.

They are expensive? Yes and no. It all depends on your wishes and capabilities.

What to expect

Time (from bean to finished coffee): Depends on the machine. Equipment used for commercial purposes can take 15-40 minutes to warm up, while espresso machines for home use will warm up in 3 minutes. Further, for all machines the standard brewing time is 20-30 seconds.

Grind type : You need fine.

Tip : To check if the grind is right for you, place some ground coffee on your fingers and move them around. The coffee should form clumps on your fingers. Grinds that are too coarse will not come together, and grinds that are too fine will clump too much.

Flavor : A shot of espresso, brewed correctly, has a strong, crisp and full flavor and should not be bitter.

Availability of skills : Also depends on the espresso machine. Some machines will make a great shot almost automatically, while others will require a serious base of skills and knowledge.

Who it's best for : If you like milky drinks (like lattes) or if you like a quick coffee and a pick-me-up. Espresso machines are unique - no other automatic equipment can replicate the taste of her espresso shot.

Who it's not for : If you like subtle, light flavors, don't want to spend big on a coffee machine, or don't have the space for one.

Advantages:

Fast brewing
Large selection at different price categories
Concentrated, tart coffee

Flaws:

Cheap coffee machines will not give perfect results
Takes up a lot of space
And a little everyday thing: it’s hard to wash

Moka

If you don't want to buy expensive equipment, but want coffee brewed under pressure, then a moka (or geyser coffee maker) is what you need. The magic of moka is in the 3-step preparation process. The principle of operation of a geyser coffee maker is as follows: the water below boils, the steam causes pressure, which pushes the water upward through the ground coffee.

Will the resulting coffee taste like a shot from an espresso machine? If you do it right (no special skills required), you will get a bittersweet and tart flavor. The better the moka, the higher the quality.

What to expect

Time : Very fast. Once you have heated the water, the brewing process will take no more than 5 minutes (a little longer if you have an induction cooker). For this reason, mocha is well suited for those who are in a hurry in the morning.

Grind Type : This is the tricky part. You will need a coarser grind than for an espresso machine, but finer than for drip coffee makers. If you still aren't satisfied with the taste, you'll have to brew it by trial and error: starting with a larger one and gradually making it smaller until the texture and taste are most pleasant to you.

Tip : If the brew is too weak/watery, the grind is too coarse and the extraction was not complete. The coffee is too bitter - the grind is too fine.

Taste : Not quite an espresso shot, but very close. The result will be a strong and tart drink.

Availability of skills : You don't need to be a barista to make coffee in moka: once you find the right grind, everything will be much easier. You collect water, heat it up and monitor the process.

Who's it for : You don't want to spend a lot, you want something portable, but you're not a fan of light flavors in your coffee.

Who it's not for : You don't like the taste or texture of an espresso shot. The resulting drink has a tart taste. If this is not for you, then take a closer look at other methods.

Advantages:

Inexpensive
Fast
Portable

Flaws:

Some people think the coffee tastes like it did 15 years ago (low quality)
Risk of making the wrong grind type and not completing the extraction or overcooking

Aeropress

The AeroPress has a cult following in the traveling coffee community, and is more reminiscent of a scientific instrument than a coffee brewer. It can be called one of the best inventions in the coffee world.

It's simple: the right water temperature, the right pressure level, the right grind type, and a quality drink in your hands! By the way, this is one of the fastest brewing methods.

This simple, three-piece device is competing with the Chemex in the popularity race.

What to expect

Time : There are several ways to prepare coffee in an AeroPress, but if you are in a hurry, you can do it in just 1 minute after the water reaches the optimal temperature.

Grind Type : This may surprise you, but the grind type doesn't matter. You will get different flavors with different grind types. At the same time, of course, there are recommendations on the type of grinding, but these are best practices rather than clear rules.

Taste : Excellent taste and color of the drink. A “cleaner” taste than when brewing with a moka or French press. To describe it in four words: soft, rich, clean and fast.

Availability of skills : Not required, very easy to use.

Best for : Travelers and those who want quick, clean, delicious coffee.

Who it won’t suit : It’s hard to say, because the AeroPress wins in all respects. The only thing is that it is not suitable for those who do not want to use paper filters for various reasons.

Advantages:

Inexpensive
Fast
Portable

Flaws:

Filters required
You can only make two cups of coffee at a time: it will take time to prepare coffee for several people

Coffee with cinnamon

Ingredients:

ground coffee
cinnamon and sugar

Cooking method:

We pour the ground coffee into the Turk we have and heat it slightly over the fire.
This way the coffee warms up and gives a wonderful aroma.
Add cinnamon and sugar to the ground coffee.
After mixing the contents of the Turk, add water.
We put the Turk on low heat and at the first sign of the contents boiling, remove it from the heat, pour a small amount of coffee into a cup and put the Turk back on the fire.
When it boils again, pour some of the coffee into the cup and put it back on low heat.
This procedure should be repeated three times.
The result is a very tasty sweet coffee with cinnamon and good foam.
I would like to warn you that you should not drink this kind of coffee all the time, as it can affect your heart activity.
Everything is good in moderation, so just make exceptions for yourself sometimes and treat yourself to an unusual, tasty drink.

Bon appetit!

Non-traditional supplements

When talking about what is added to coffee, we cannot fail to mention people who have stepped over the barriers we are accustomed to. Let's look at some interesting examples:

In Finland, invigorating drinks are brewed with processed cheese. The component is pre-cut into small cubes. After they are immersed in boiling water, the melting process occurs. Finns prefer to eat melted and stringy cheese in coffee with a spoon.
Residents of Vietnam cannot imagine their life without hot morning coffee and scrambled eggs. No, they don't wash it down with eggs, breakfast is added directly to the drink. According to the Vietnamese recipe, raw chicken product is whipped with heavy cream, then dropped into a cup of freshly prepared drink.
In India, they prefer to use citrus zest as an additive to classic morning coffee (lemon and orange).

Brewing with bay leaf, cumin, cilantro, black pepper, saffron and other ingredients is also often practiced.

Turkish coffee

Ingredients:

finely ground coffee – 1 teaspoon
water – 50-60 ml
sugar to taste

Cooking method:

Pour it into the Turk and add coffee and sugar, if desired.
Place the Turk on low heat and cook until the foam rises.
At this moment, remove the Turk from the heat, carefully remove the foam and place it in a cup.
After which we return the Turk to the fire and heat it again until it boils.
The removal-boiling process can be repeated 2 to 6 times.
To prepare sweet Turkish coffee, sugar must be added in advance.
It is not recommended to sweeten the finished coffee, otherwise the foam will be damaged.
The Turkish coffee recipe is quite simple at first glance, but in reality the process of preparing the drink is important.
It is necessary to remove the Turk from the heat at strictly certain points in time, otherwise the coffee will either be weak or overheated without a pronounced taste and aroma.
It is better to take soft water, but not boiled.
Ideally, it should be spring water.
Before serving coffee, the cups need to be warmed up, just pour boiling water into them and let them sit for a couple of minutes, then pour out the boiling water.
If the finished drink is poured into cold cups, this will negatively affect the taste of Turkish coffee.

Bon appetit!

Geyser coffee maker (Moka Express)

Moka is widely used in Europe, especially in its homeland, Italy, where it is a national symbol. The original Moka is made of aluminum with bakelite handles. The principle of operation is as follows: steam reaches high pressure and gradually displaces boiling water through a funnel and filter containing ground coffee. The water passes through the coffee powder and enters the upper reservoir, where the finished coffee is collected. The required amount of drinking water must be poured into the lower reservoir and covered with a metal filter. Then pour medium-ground coffee into the filter funnel at the rate of 9-12 grams per cup of coffee. Then screw on the top and put on low heat. After the water boils, the finished drink will begin to flow into the upper reservoir; after the end of the coffee flow, remove the coffee maker from the heat. Cooking time – 5-8 minutes. The price range of geyser coffee makers is from 700 to 5000 rubles.

Turkish coffee

Ingredients:

Cold water
Sugar
Coffee

Cooking method:

The Turk must be filled with cold water (the water level should be located in the place where the Turk narrows).
Then you need to add sugar and put the Turk on the fire.
Add finely ground coffee to heated (but not boiling) water.
Then you need to put the Turk on low heat and watch the process very carefully.
As soon as foam begins to form, the Turk should be removed from the heat.
Then you need to wait until the foam settles, and the Turk must be put back on the fire.
This procedure must be repeated 3-4 times.
At the end of the process, the coffee needs to be stirred and can be poured into cups.
The drink must cool slightly before drinking.
Coffee mixed with sugar is first poured with cold water and left to steep for several minutes.
The drink must be brought to a boil and removed from the heat, as in the previous method.
After removing from the heat, sprinkle the hot aromatic mixture with cold water.
Pour ground coffee, sugar, a little salt into the Turk, then mix and add cold water.
This mixture must be put on fire, or better yet, on hot sea sand.
After the foam begins to rise, the Turk needs to be removed from the heat and a piece of ice added to it.
Tradition suggests that you first remove the foam from the coffee with a teaspoon, then pour the drink into a cup, and put the previously skimmed foam on top.
You can also add half a whipped yolk to Turkish coffee (prepared in the usual way).
This drink can be served both hot and cold.

Bon appetit!

Coffee card examples

There are many examples of creating coffee maps. Let's look at a few of them:

Menu where the item name and dosage are indicated. A standard template for many coffee shops. It seems like there’s nothing superfluous, but there’s also something missing.
In addition to the name and dosage, the card indicates the grain and type of grinding. Open information attracts customers because they know the composition of the drink.

Advice! A simple, laconic menu design and detailed recipe components will appeal to the client more than a bright, colorful, but uninformative one. Focus on revealing the recipe.

There is also a card option where the client is offered a choice of several types of coffee, from which it is possible to prepare the same drink. Using the same principle, you can choose the type of roasting and degree of grinding.

Information on the card can be indicated in different ways: simply blocks with information about drinks, multi-level lists. Some people also have the idea of supplementing the list with colorful photos of the coffee itself. Here, as they say, the master is the master!

TURKISH COFFEE

Ingredients:

Coffee - 2 tsp. (with a slide)
Water – 120 ml
Sugar - optional
Spices - optional

Cooking method:

Grind the coffee beans or use ready-made ground coffee.
For best results, grind your coffee very finely.
If you have a choice, choose a manual coffee grinder over a mechanical one.
Measure out the desired amount of water into the cup and add coffee.
Classic Turkish coffee is a fairly strong drink, 1 tsp. With a heap of ground coffee, only 55–60 ml of water is added, but at home the proportions can be varied slightly, adjusting them to your taste.
Also try to select the proportions of water and coffee so that the maximum water level is up to the neck of the pot, not higher.
The remaining free space is needed for the growth of coffee foam.
If you prefer coffee with sugar, add that too.
When adding any ingredients, be it sugar, water or spices, always add coffee last and do not stir the drink.
It is also not customary to add sugar to a ready-made drink, since stirring sugar in a cup will destroy the coffee foam on the surface of the drink.
Now let's move on to the most exciting moment - preparing the drink.
It is believed that the most delicious Turkish coffee is obtained by brewing coffee on sand.
At home, this can be done like this: take an old cast-iron frying pan, put a layer of small pebbles or stones on the bottom, and fill it with sand.
The pebbles will give the sand density, and the sand itself and the thick walls of the pan will ensure smooth and even heating of the drink.
Turn on high heat, and when the sand is hot, place a pot of coffee in the center.
An alternative option is to prepare coffee on the smallest burner and minimum heat.
Slowly but gradually the coffee will begin to boil.
It’s difficult to give specific deadlines, but for me the process usually takes 6–7 minutes.
During the heating process, a dense coffee foam forms on the surface of the drink.
This foam cannot be stirred - it, like a lid, seals and holds all the aromas and tastes inside.
Pour boiling water over coffee cups.
When the water begins to boil, bubbles will form along the edges of the foam, and the water will begin to rise up - it is important not to miss this moment and not allow the coffee to boil and the foam to escape.
Remove the turk, stopping the heating - the foam will settle immediately.
If desired, scoop up some or all of the foam with a spoon and distribute among the cups.
Return the container of coffee to the hot sand or burner and brew the coffee for another 20-30 seconds.
During this time, bring the coffee almost to a boil 2 more times.
Every time the coffee starts to boil, stop heating by lifting the pot, and then resume it again, returning it to the sand.
Pour the finished coffee into cups, wait 40-50 seconds for the grounds to settle, and enjoy
Turkish coffee is ready
Drop everything else for a few minutes and enjoy its unforgettable aroma and taste.

Bon appetit!

Chemex

This method of making coffee was invented in 1941 by the Americans. The Chemex was popular more because of its design: a chemical flask with a large funnel. Usually, at the narrowest point of the Chemex, either a wooden or rubber nozzle is made to make it convenient to grip. The Chemex must be made of thick heat-resistant glass so that nothing cracks upon contact with hot water. Before you start preparing the drink, you need to make sure that the water is between 88 and 94°C. This temperature is necessary to ensure that the coffee does not burn. A special paper filter is taken, placed in a heated flask, doused with hot water - it is necessary that the filter be moistened so that it can stick to the flask and air does not penetrate into it. Then the water is drained, since it has already cooled down, and coffee does not like cold water. Medium grind coffee is poured on top - an average of 25 grams of coffee is used per 360 ml. Next, water is poured in - it needs to be poured slowly from the edge to the center. You must first pour 30-60 ml of water and wait 30-60 seconds for the coffee to open and come into contact with oxygen, and then slowly pour in the rest of the water in a thin stream. If you pour coffee in a thick stream at once, the water will be distributed unevenly throughout the coffee and it will not brew properly. It is better not to use bitter varieties for Chemex; this is one of the methods where the drink turns out to be sweetish. You need to select grains based on your taste preferences. The coffee takes about 4 minutes to prepare. The issue price is from 2000 to 6000 rubles.

Latte

Ingredients:

one teaspoon of grain, ground or instant strong coffee,
half a glass of hot boiled water and one glass of milk

Cooking method:

It is best to prepare a latte in a special tall Irish glass and serve with a comfortable high spoon.
Brew coffee in a way that suits you.
In a coffee maker, coffee machine, or simply pour boiling water in a mug if you are using instant coffee.
The coffee must be strong enough.
The most delicious latte will be made from a coffee mixture that will contain at least 10-20% robusta.
Pour the milk into a separate container, it is best to use a French press, and heat it up a little, the main thing is not to bring the milk to a boil.
It is enough to heat it to 50-60 degrees.
This can be done either on an electric stove or in a microwave oven.
It will be enough to put milk in the microwave for 40 seconds, setting the power to 600 W.
Now you need to beat the milk using a blender or mixer.
Beat thoroughly, at least 3-5 minutes, until an airy foam forms; as a result, it should be much fluffier than cappuccino foam.
If you don’t have a mixer or blender at hand, you can use the same French press.
Pour milk into it, close the lid and move the piston up and down over the surface of the milk.
The foam should also be very thick and rich.
Then you need to pour the milk into a pre-prepared tall transparent Irish glass.
Carefully spread the foam on top if there is any left in the mixer or blender.
After this, carefully pour the brewed coffee into the milk in a thin stream.
The stream must be very thin, only then can you taste a real latte.
The layers of coffee, milk and foam should not mix with each other.
If you froth the milk correctly and carefully pour in the coffee, you will have a flaky, three-layer cocktail.
The coffee should be between the milk and the milk foam.
Clear identification of all three layers is the main sign that you have a real latte coffee.
Finally, if you wish, you can sprinkle the top of the latte with grated chocolate or cinnamon.

Bon appetit!

Honey raf

Honey raf is a combination of the floral nature of honey with spicy notes of cardamom and nutmeg. The homogeneous creamy coffee foam makes it incredibly tender, and the pleasant honey aftertaste warms you up on a cold autumn day. Recipe from the chef of the Hands restaurant Vyacheslav Kazakov

Photo courtesy of Hands Restaurant
Ingredients:.

Cream 100 ml
Espresso 50 ml
Flower honey 10 ml
Cardamom 1 g
Nutmeg 1 g

How to cook:

Prepare espresso and whisk together with cream, honey and spices. In a restaurant setting, this is done with a cappuccino maker, but at home you can do it this way: place all the ingredients in a French press and quickly foam using up and down movements of the piston. The whole process should take 30-40 seconds, no longer. If, as a result, the top bubbles on the foam turn out to be large, then slightly rotate the French press flask around its axis, and then gently tap the bottom on the table 2-3 times. The coffee foam will be as it should be. Please note that the initial volume of liquid should not exceed 1/3 of the volume of the French press.

Latte coffee recipe

Ingredients:

Drinking or filtered water
Coffee capsule of one of four varieties: Intenso, Prezisio, Delicato, Deka
Transparent latte glass or Irish glass
Creamer - a small cup with a spout
Milk 3.5% fat, cooled to 4-5 degrees
Milk frothing pitcher
Cloth napkin
5 minutes time.

Cooking method:

Pour water into the coffee machine container.
Turn on the coffee machine.
Press the left “Steam” button.
The capsule lid must be closed.
Wait 15-20 seconds until the left blue light starts blinking quickly.
Using a napkin folded in four, move the cappuccino maker tube towards the tray and smoothly open the steam for 2-3 seconds to remove condensation from the tube.
Now you're ready to make your latte.
Pour a little more than half of the milk into the pitcher.
Milk should be cooled to 4-5 degrees.
We take the pitcher by the handle with our left hand and insert the cappuccino maker tube into it so that the nozzle is immersed in milk almost to the bottom.
The pitcher should be slightly tilted and the cappuccino maker tube should rest in the spout of the pitcher.
Smoothly open the steam and slowly lower the pitcher so that the cappuccino maker nozzle is at the air/milk border.
With our right hand we hold the pitcher by the bottom, while simultaneously determining the temperature of the milk by touch.
The ideal temperature for frothed milk is about 60 degrees.
If milk is heated more, it loses foam and acquires the taste of boiled milk.
In 10-15 seconds you will have a full pitcher of thick, creamy milk foam.
Close the steam tap.
Place the pitcher on the table and gently tap the bottom of the pitcher lightly on the table to remove bubbles and make the foam denser.
Turn off the left “Steam” button, turn off the coffee machine - the middle button.
Use a napkin to move the spout of the cappuccino maker to the side, wipe it from traces of milk and open the steam tap to release all the steam from the coffee machine.
After the steam has been released, close the steam tap tightly.
Pour milk and foam into a glass
Pour milk and milk foam from the pitcher into the glass until almost full.
Turn on the coffee machine again with the middle button.
Open the lid and insert the coffee capsule and close the lid.
For lattes, we recommend the Intenso capsule. Place the creamer on the tray and press the “Coffee making” button.
Prepare regular espresso.
Turn off the coffee supply and the coffee machine itself.
And now the fun part.
Slowly pour the coffee into the glass in the center, watching as a layer of coffee appears under the milk foam.
Use a teaspoon to collect the remaining “la crema” coffee froth from the creamer and place a few drops on the top of the foam in the glass.
We take a thin wooden stick and draw a pattern.

Bon appetit!

Let's summarize

And at the end of all of the above, let's summarize:

Coffee card is a menu that indicates the entire list of drinks and dishes prepared in the establishment.
The menu of a coffee shop is the business card of the establishment, and the popularity of the coffee shop depends on whether the map is drawn up correctly.
To attract as many visitors as possible, it is important to offer them information about drinks and dishes in a simple form and as complete as possible.
At the initial stages of coffee business development, it is not recommended to fill the card with dozens of varieties of coffee. It is better to choose several types of coffee and perfect their recipe and technology.

And remember, it’s better to start any business with a well-thought-out plan. Good luck!

Coffee latte macchiato

Ingredients:

2 teaspoons ground Arabica.
200 ml. hot water.
Fat milk can be 5% fat - 250 ml.
Sugar to your taste.

Cooking method:

The list of ingredients that will start the process of making latte macchiato coffee is very modest and without any strange products.
Now let’s go through the steps of preparation step by step, the instructions for home baristas are as follows
First of all, you must brew a strong espresso, and it is on its basis that our aromatic drink is prepared.
Pour all the crushed Arabica beans into a Turk and add hot water.
Move the resulting “slurry” and place the Turk on the stove, turn on the gas and cook.
Cook until the “brew” begins to boil.
We repeat this procedure with “under-boiling” 5 times.
All manipulations were carried out, the espresso was removed from the stove and set aside.
You can add sugar.
Our 5% fat milk should form a nice, fluffy foam in the drink.
If you took milk with a fat content of 2.5%, then you would not achieve foam.
Pour the milk into a saucepan and put it on the stove to warm up.
Heat it up and remove it as soon as the boiling process begins.
We take a kitchen whisk in our hands and begin to actively whisk the milk in the saucepan.
Beat until foam forms.
Foam has formed, pour it into a tall glass.
Now there will be a scheme for mixing two ingredients, we act carefully and slowly, because this is the only way to get a delicious latte macchiato with beautiful layers that smoothly flow into each other.
You need to pour the espresso in a thin stream into the tall glass where the milk foam is located.
Raise the saucepan with coffee higher and then everything will work out.
The espresso should penetrate straight into the middle of the glass, turning the foam a brownish tint.

Bon appetit!

"Dominican" - a refreshing coffee drink

This aromatic drink with a piquant sourness made from coffee beans perfectly quenches your thirst on a summer day.

Prepare ingredients:

pineapple juice (freshly squeezed or packaged) - 75 ml;
coffee beans - 15 g;
ice - 4-5 cubes;
vanilla sugar - add to taste.

Preparation:

Brew coffee (100-120 ml).
Cool, pour into a tall glass, add pineapple juice, vanilla sugar and 5-6 pieces of ice.

Serve with a cocktail straw and garnish with a slice of pineapple.

Traditional Viennese coffee

Ingredients:

Ground Arabica - 2 teaspoons.
50 gr. whipped cream
One and a half glasses of cold water.
Cinnamon - a pinch.
Vanilla half a stick.
30 gr. grated chocolate.
Granulated sugar to taste.

Cooking method:

The scheme of your culinary actions will begin with the preparation of ordinary espresso, yes, many similar recipes cannot exist without espresso.
We brew a simple espresso with sugar, for this we pour cold water into the Turk with Arabica coffee and set it to cook on the stove.
Cook until boiling, remove the brew from the heat.
Strain through a sieve.
We take a grater, preferably a large one, and three of our pieces of chocolate bar; we will sprinkle the resulting shavings on the Viennese coffee.
Pour the brew into a convenient coffee glass or a beautiful mug, take the cream and carefully place it on top of the drink, sprinkle with cinnamon and chocolate chips.
Now take a vanilla stick and place it in the drink for about 10 minutes so that the vanilla gives off its aroma to the drink.
This is the end of cooking, you know another delicious recipe.
We prepared this drink, prepared a fragrant “snack” and enjoyed the process of drinking coffee with great pleasure.
Having looked at our photo for each of the two drinks, you will definitely not be able to resist and quickly run to the kitchen for a cezve to start brewing this wonderfully tasty drink with a unique and exquisite aroma.

Enjoy your coffee!

What spices are added for taste?

Espresso does not go well with all additives. If you decide to brew coffee with spices, you should know what to select for this. Let's talk about classic culinary additives.

Fragrant cinnamon

You can't help but like spiced coffee, especially if you make it with cinnamon. It goes well with Arabica and complements its sourness by sweetening it.

There are several options for preparing drinks with this ingredient. You can add fragrant powder or cook it with a cinnamon stick.

Sweet vanilla

If you want to add sweet, delicate notes to your coffee, be sure to brew it with the addition of vanilla. This spice will give him a dizzying smell.

The simplest option is to add a vanilla bean to hot espresso and wait for it to share its aromatic and taste qualities.

Spicy clove

This seasoning is always added when preparing mulled wine, as it gives the hot drink a slight bitterness. Therefore, lovers of a gentle and at the same time sweet piquancy can safely add cloves to their coffee. This will make it spicy, strong and very healthy.

When brewed correctly, cloves have a beneficial effect on the body. This spice, like cinnamon, neutralizes the negative effects of caffeine, improving the functioning of the cardiovascular system.

In addition, cloves are an excellent antiseptic. Therefore, it is recommended to drink coffee brewed with its addition for sore throats.

Nutmeg

Ground spices are often added to coffee. They are usually sprinkled on top of the drink.

It has been proven that nutmeg is a powerful aphrodisiac, so if you want to awaken passion in your other half, be sure to prepare for her an invigorating coffee with the addition of this ingredient.

The spice also perfectly tones the body and improves mood.

Hot cardamom

Coffee with cardamom will definitely be appreciated by lovers of contrasting taste qualities. It has sourness, bitterness, and pleasantly burning sweetness in the mouth.

This spice can be added if you want to relax. Its entry into the body has a sedative effect on the psyche.

Cardamom cleanses the body, calms the nerves and gives great aromatic pleasure. The smell of hot espresso brewed with it is amazing.

Aniseed aroma of star anise

This seasoning is added to coffee to give it a bittersweet aroma. Star anise, or as it is also called, has a stabilizing effect on the psycho-emotional state.

It perfectly calms the nerves, strengthens the walls of blood vessels, and improves mood. The spice is also recommended for use in the treatment of cough. It contains a large amount of essential oils that destroy pathogenic bacteria in the oral mucosa, which speeds up the healing process.

Ginger freshness

Drinking coffee with the addition of ginger also has a calming effect on the nervous system. This spice is unique for its pain-relieving properties.

It is recommended to add it to foods and drinks for rheumatism, arthritis and other diseases accompanied by vascular spasms.

Ginger also stimulates the gastrointestinal tract. Coffee brewed on its basis helps fight intoxication in the body. This spice is also added to a hot drink to relieve headaches.

Separately, it is worth noting the taste and smell. A pleasant bitterness is a distinctive feature of ginger espresso.

Orange zest

If you want to brew classic Indian coffee, add a special flavoring additive - citrus zest.

This component will enhance the piquancy, emphasizing the bitter notes of the drink. But be aware that using too much orange ingredient will make the coffee very sour. Use moderation - use no more than a pinch. If it seems that this is not enough, add one more.

Hot red pepper

Traditionally, this spice is used to brew coffee along with grated dark chocolate. This combination still remains one of the best.

To brew a spicy espresso, we do not recommend using red pepper in powder form. It's better to take a vegetable pod. Add some spice to the drink by adding pepper. Infusion time is 1 minute, no more.

Be sure to complement the composition with cane sugar and chocolate.

Spicy garlic

Garlic is not a spice, especially not a coffee spice. However, adding it to this drink helps create an unusual flavor.

In practice, it has been verified that this vegetable enhances not only the smell, but also the taste of coffee, while maintaining its sourness. The standard dosage is 1 small garlic clove for 1 cup. You need to put it in an already brewed drink.

This ingredient also goes well with honey.

Classic Viennese coffee recipe

Ingredients:

2 tsp. ground coffee beans;
100 ml cool purified water;
50 ml natural heavy cream;
sugar.

Cooking method:

First you need to whip the cream into a thick foam.
To make this easier, it is better to purchase them not in a store, but in the market.
The natural product is much richer and whips up perfectly.
Then you need to brew strong coffee using any usual method.
Pour the drink into a cup, add sugar to taste and cover with a creamy cap on top.
You can sprinkle it with fresh ground cinnamon, grated orange zest, or chopped nuts.
A drink called “Viennese melange” is also quite common.
It contains natural milk instead of cream.
It is quite easy to prepare, but it also has its own characteristics that should not be overlooked.
To prepare, you will need water, freshly ground coffee beans and milk.
First you need to brew strong coffee, it is best to do this in a Turkish coffee pot.
Then bring the milk to a boil.
The next point is very important, although many often ignore it.
It is necessary to warm the cups in which you plan to serve the drink.
After this, pour in coffee and milk at the same time, making sure that the streams do not mix with each other.
There are different variations of this drink, with the addition of chocolate, honey, sugar, cognac and even egg yolk.

Enjoy your coffee!

Specifics of drawing up a coffee card for an establishment

To attract customers, you need to learn the basics of creating a coffee menu. At first glance, it seems that everything is simple: we indicate the name of the coffee and the cost in the menu. But it's a little deeper. The following tips will help you create the right coffee menu.

From simple to complex

We list the names of the types of coffee offered according to the principle from simple to complex. That is, the first block of proposed items includes traditional espresso, and after that it is supplemented with multi-component variations.

There are 2 ways to create a menu:

Visitors are offered a choice of several types of drinks, which are brewed from certain types of coffee.
The menu includes separate lists of coffee blends from which the visitor can choose to brew these drinks. For example, different interpretations of espresso: from 100% Arabica, or a blend of mixtures.

The list should begin, as was said, with the simplest drink in terms of preparation and recipe. So, the first on the card is espresso of various strengths:

espresso lungo;
ristretto;
double ristretto.

For you:
Preparing for the opening. Analysis of the local coffee shop market

This is the basis. After espresso there should be cappuccino, Irish coffee and latte with possible variations - we are talking about additives in the form of various syrups.

Filling as cooking difficulty increases

The further you look at the map, the more complex the preparation and components of the coffee variations it contains: based on baked milk, with the addition of honey, alcohol, chocolate, spices, etc.

Therefore, if the list is compiled correctly, then simple drinks are at the very beginning. A person will not have to scroll through the pages of the menu and review it several times in search of a simple espresso.

Exclusive offers

At the end of any card it is customary to indicate exclusive offers from the establishment and promotions. This could be a signature drink from a barista, or affordable sets consisting of coffee and dessert. Here the concept is determined purely from the individual development plan of a coffee shop or restaurant.

Quality comes first

Most experienced restaurateurs and coffee shop owners argue that it is better to choose 2-3 basic varieties of coffee and bring the technology for preparing all espresso-based variations to automation and perfection. And only then do we move on to the next step - introducing new multi-varietal and multi-component recipes.

And if the card consists of several coffee options and does not include all sorts of delicious delicacies, then this does not at all show the coffee shop from the bad side. Many world-famous coffee shops offer their visitors no more than a dozen varieties of coffee. Not enough, someone will say, but their quality will be the envy of many restaurants.

Important! It is recommended to make cards from the most popular drinks. This will definitely make your coffee shop or restaurant popular and attract customers.

Dessert

The logical conclusion of the coffee menu should be desserts, cakes, and pastries. According to generally accepted norms and rules, under the name of dishes there must be information about the ingredients used for their preparation.

This approach simplifies the client’s selection of a dish and allows him to choose the dessert that best suits his personal preferences. This nuance is especially important for people who watch their figure and are accustomed to counting the calories they eat.

For you:

Financial model for coffee business

And finally

In addition to desserts, you can specify full meals for breakfast, lunch and dinner. Salads, appetizers, hot dishes, cold cuts, etc.

Viennese coffee (with cream)

Ingredients:

ground coffee - 2 teaspoons;
drinking water - 200 ml;
cream (at least 33%) - 50 ml;
powdered sugar - 2 teaspoons (or to taste);
dark chocolate (optional) - about 15 g;
sugar - optional and to taste.

Cooking method:

Since Viennese coffee is served hot, the first step is to do the preparatory work, namely whip the cream.
Do not forget to pre-cool the dairy product, as warm cream may simply separate when whipped.
We start working at the lowest speed of the mixer, gradually increasing the speed.
It is important not to overdo it with the whipping process: as soon as the creamy mass thickens and begins to hold its shape, add sweet powder to taste and turn off the mixer.
If not stopped in time, the cream may separate into butter and whey.
For now, put the whipped cream on the refrigerator shelf and start brewing coffee.
We put a portion of ground grains into the Turk.
If desired, add sugar to taste.
Pour in cold drinking water.
The dosage of liquid can be varied by increasing or decreasing the strength of the drink.
We place the Turk on the fire and wait until the coffee begins to rise, after which we immediately remove the drink from the stove.
After straining through a fine sieve, pour the coffee into a tall transparent glass.
We take the whipped cream out of the refrigerator and quickly, with confident movements, pour it into the glass.
If you want to decorate the drink beautifully, you can transfer the creamy mixture into a cooking bag and apply it to the surface of the coffee in a circular motion.
You can also buy ready-made whipped cream, then the process of preparing Viennese coffee will only take a couple of minutes.
If desired, sprinkle the drink with fine chocolate chips and immediately begin tasting.
Viennese coffee with cream is ready

Enjoy your coffee!

Mint energy

Coffee with mint is considered a powerful energy drink because it combines the masculine and feminine principles. Energy harmonization occurs, vigor and clarity of consciousness appear.

You can prepare such a drink quite simply by throwing a couple of mint leaves into the finished coffee and adding basil and vanilla to the symphony of taste. But the cold mint-coffee drink with ice turns out to be especially tasty, which is a pleasant refreshment in the summer heat.

Mix in a mixer 150 ml of brewed coffee beans, 50 ml of low-fat milk, 1 tsp. mint syrup and beat until foamy. Pour a few ice cubes into a glass, pour in the coffee and garnish with a few mint leaves.

By the way, one cup of natural coffee contains about 300 different antioxidants that prolong youth and give longevity. In addition, mint calms the nervous system and helps with depression. This means that this drink is very useful for both men and women.

Classic Irish coffee recipe

Ingredients:

water – 100 ml,
whiskey – 30 ml (2 tablespoons, at the rate of 1 tablespoon holds 15 ml),
coffee beans - 4-5 teaspoons,
granulated sugar – 1 teaspoon,
whipped cream – 30-40 ml,
drinking cream 20% - 5-6 teaspoons (for those who do not like whipped cream).

Cooking steps:

First of all, we prepare coffee.
In a coffee grinder, carefully grind 4 teaspoons of coffee beans until dusty.