Lyutik966
coffee on the sand
October 2, was held in Moscow Festival of Coffee which brought together the best specialty coffee segment - "DablBi», «West 4», «Cezve coffee», «Nook Coffee», «KOF», «Man and the ship." The program Coffee Festival - cupping, baristashou, the coffee market.
process for preparing Turkish coffee:
2-3 teaspoons of coffee per 100 milliliters of water; granulated sugar - to taste; clean drinking water.
Coffee - 100% - Arabica. very fine milling, medium roast.
coffee from Africa has a sour aftertaste, coffee from South America has a light sweet aftertaste (I love the Brazilian Bourbon). try and choose your sort of coffee:)
note the date of roasting coffee, after three months from the date of roasting grains lose flavor and useful properties.
water must be clean and cold (not boiled and does not aerated).
Cezve on my photo has the ideal form (base - copper, inside - silver, handle - brass). Cezve can be used from copper and from ceramics…
Put in Cezve coffee, sugar, water; mix thoroughly; Then place Cezve in the hot sand, and when there will be the cap of coffee - your coffee is ready (Cezve from ceramics should be used to remove from sand). before fill water, you can add a variety of spices: liqueur, syrup, cinnamon, etc.
Coffee cooked on the sand more flavorful, wholesome and tasty.
coffee on the sand
October 2, was held in Moscow Festival of Coffee which brought together the best specialty coffee segment - "DablBi», «West 4», «Cezve coffee», «Nook Coffee», «KOF», «Man and the ship." The program Coffee Festival - cupping, baristashou, the coffee market.
process for preparing Turkish coffee:
2-3 teaspoons of coffee per 100 milliliters of water; granulated sugar - to taste; clean drinking water.
Coffee - 100% - Arabica. very fine milling, medium roast.
coffee from Africa has a sour aftertaste, coffee from South America has a light sweet aftertaste (I love the Brazilian Bourbon). try and choose your sort of coffee:)
note the date of roasting coffee, after three months from the date of roasting grains lose flavor and useful properties.
water must be clean and cold (not boiled and does not aerated).
Cezve on my photo has the ideal form (base - copper, inside - silver, handle - brass). Cezve can be used from copper and from ceramics…
Put in Cezve coffee, sugar, water; mix thoroughly; Then place Cezve in the hot sand, and when there will be the cap of coffee - your coffee is ready (Cezve from ceramics should be used to remove from sand). before fill water, you can add a variety of spices: liqueur, syrup, cinnamon, etc.
Coffee cooked on the sand more flavorful, wholesome and tasty.