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How to make coffee?

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How to make tasty coffee and what it’s different methods?

In this whole entire world , no body is there who don’t know about coffee. There are numerous method to make coffee. In this page Some of the best coffee and method to prepare will be shown.

Espresso

Espresso is the base for most of the coffee beverages including café latte, cappuccino, café macchiato, café mocha, and café Americano. And espresso is a coffee brewed by forcing small amount nearly boiling water through finely ground coffee beans. Espresso has cream on the top and is generally thicker than coffee brewed by other method. Because of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso is generally concentrated. Espresso is believed to contain more caffeine per unit volume that most of the common beverages. This is generally the reason why espresso is served in the smaller sizes unlike other normal coffee mugs.

Steps in preparing Espresso:

Water: Sediment, scale, and other unwelcoming minerals are going to distract the taste of it, if they are not dealt with up front. So before you go too far check out the quality of water you are using.
Grind: Before brewing, coffee beans must be cut into smaller pieces. Espresso beans must require finer grind, with particle near the size of table salt.
Dose: For a double shot, the standard size is 18 to 21 grams of ground coffee. As more coffee is added, it increases in both the body and intensity.
Tamp: Compacting ground coffee with a tamper restricts the flow of water, forcing coffee and water to interact. Tampering is essential for even extraction of coffee.
Temp: Water heated to 195-205 degree Fahrenheit is perfect for preparing coffee. Most of the machines adjust itself for this temperature, so you can play with the temperature of your choice.
Yield: With brewed coffee, we measure coffee input and water input. But when making espresso, its coffee input and beverage output should be measured. Depending on the dose and the basket size, shoot for about 2 ounces of it out, enough to fill a large shot glass. If you are weighing your shots, a 30-gram yield is safe to start.
Time: With the above dose and yield, about 25-30 seconds must pass between the beginning of extraction and the moment your glass is full.

Cappuccino

First of all, Cappuccino is derived after the preparation of espresso. It is an ideal combination of espresso, hot milk, and steamed milk foam. The name Cappuccino comes from Capuchin Friars, referring to the color of their habits, and in context referring to the color of the beverage when milk is added in small portion to dark, brewed coffee (mostly espresso). It is an espresso coffee that is topped with steamed milk or cream.

Here is a Cappuccino recipe that does not require an expensive machine so that you can treat yourself with an amazing beverage in a cool winter morning:

After your coffee has been brewed, combine the sugar and milk and heat it in your microwave for 2 minutes at the highest setting.
Next, whip the heated milk/sugar in your blender for about one minute until its fluffy foam.
Fill your cup two-third with the coffee and top it off with your heated froth.

Cappuccino vs. Café Latte

Cappuccino and Latte are drinks made with espresso and milk. The distinction is that in cappuccino, the milk is frothed (using the steam wand that is part of any espresso machine) into a “micro foam” that is about twice the volume of the original milk. In latte, the milk is merely “steamed” (heated, with the result being hot milk with a small head of froth) using the same steam wand, but a different technique. For frothing, the milk is converted to “micro foam.” The micro bubbles in the foam are formed by forcing hot air into the tightly-knit “fabric” created by the protein molecules in milk. So ironically, skim milk, being higher in protein, will produce more voluminous foam than whole milk. For latte, the goal is not to create that much foam, so any type of milk works.

For cappuccino, we start with equal portions of espresso and milk. The milk is then “frothed” (in a special frothing pitcher) into micro foam that is roughly double the original volume of the milk. The micro foam is then poured over the espresso. (If the espresso is poured into the micro foam, then the drink is called a “latte macchiato.”)

For latte, we start with twice, as much milk as espresso. The milk is then heated (but not frothed) to 150-160 degrees Fahrenheit (but not hotter) using the steam wand. The hot milk and espresso are then poured together into a serving cup. Whatever micro foam had formed in the steaming process is poured over the top of the latte. Sometimes, the foam is poured artistically to create fancy designs on top of the drink.

Café Americano

First of all, Café Americano or simply Americano is a coffee prepared by adding hot water with brewed espresso. The strength of Americano varies with the number of shots of Espresso and the amount of water added.

Preparation of Americano after Espresso is ready:

Add hot water to the Espresso you prepared, and your Americano is ready.

Café Mocha

Like Café Latte, Café Mocha is based on espresso and hot milk, but with added chocolate. Like Cappuccino, Café Mocha typically contains the milk froth on the top, but is sometimes served with whipped cream instead. They are usually topped with the dusting of cocoa powder