How to make real black coffee correctly. 14 real black coffee recipes

The right coffee

• Choosing the right coffee beans will provide half the success. When choosing coffee, it is better to use the services of trusted suppliers.
• High-quality coffee beans are never too dry or wet, and have a pleasant aroma without any burnt or musty odor.
• Before purchasing coffee beans, break one bean with your fingers. The fracture site should be smooth, not rough. When broken, the grain should not resemble dense rubber, on the one hand, and should not crumble, producing a brittle, dry crackling sound, like seeds when peeling, on the other.
• Good coffee has a uniform structure, an even dark brown color without foreign inclusions. A color that is too dark indicates that the beans are overcooked. And coffee is often over-roasted in the hope of hiding defects or removing the damp, moldy smell.
• There should not be an excessive, “polished” shine - good-quality coffee has a characteristic matte shine.

What to pay attention to and what you will need for cooking.

1. A clean, small saucepan with a tight lid or a ladle with a handle. It is very important that the container does not contain foreign odors, so you should choose metal or enamel containers, but in no case aluminum.
2. Cold drinking water. This can be ordinary filtered tap water. If possible, it is better to use spring water. The colder and better quality the water, the tastier the coffee. This is the basis of the drink.
3. Coffee beans. Ideally, you can roast the grains yourself before grinding, then the finished drink will acquire maximum aroma. Grind medium or coarse, so the grounds will settle faster and the aromatic properties will be better preserved. To prepare a rich and strong drink, take 3-4 teaspoons of ground coffee per 100 ml of water. You can increase the strength by adding 1-2 spoons, as you like.
4. Herbs and spices to give the drink a piquant taste. When preparing coffee, cardamom, cloves, cinnamon, ginger, coriander, nutmeg, vanilla, cumin, anise, allspice, and citrus zest are traditionally added. We recommend grinding spices before adding them, since when stored in ground form for a long time, they lose or change their aroma and beneficial properties. Start experimenting with small proportions (a pinch, a quarter of a teaspoon, etc.), try to emphasize the coffee aroma, and not destroy it with others. If you like the taste of chocolate, you can add a little cocoa powder.
5. Metal tablespoon. Before cooking, the spoon should be cooled in the freezer. Stirring the brewing drink with a cold spoon lowers its temperature and prolongs the extraction of coffee to acquire the best taste and aroma properties.

Properly ground coffee

• You can grind beans in a simple electric coffee grinder. Gourmets prefer to grind coffee in a manual mechanical coffee grinder. The difference is that a manual coffee grinder, where the beans are ground “the old fashioned way,” allows you to maintain the optimal degree of grinding. Of course, if it is in good working order and does not arouse only antique interest.
• When grinding coffee, keep in mind that the strongest aroma is retained in ground coffee with a medium grind. Grinding too coarse will not allow you to extract all the flavoring and aromatic substances during the brewing process, and the coffee may not brew well. Grinding too finely will reduce the taste, neutralize the aroma or give it an artificial nuance, so you should not grind coffee beans “into powder”.
• It is better to grind the grains immediately before you decide to prepare this wonderful drink. Beans ground for future use lose their aromatic properties very quickly, and leaving ground coffee in an open space leads to loss of taste.
• If you need to grind coffee for future use, place it in an airtight jar - preferably glass or ceramic, with a tight-fitting lid. Never store ground coffee in a plastic bag or plastic container, it will absorb the artificial smell and lose its taste.
• Preparing coffee in a coffee machine requires a finer grind, but when brewing coffee in a Turk, the grind may be coarser.

In a geyser coffee maker

A good drink is obtained in a geyser, Italian or also called a steam coffee maker. The downside is that the process also needs to be monitored, and the water will have to boil - this is the principle of operation of the device.

The geyser coffee maker consists of three parts:

• Bottom water tank.

• Sieves for ground coffee.

• The upper part where the finished drink goes.

In order to prepare black coffee, the recipe is selected according to the proportions of powder and liquid. You can try 17 g of coffee (1 tablespoon) and 150 ml of water.

How to do:

• Pour water into the lower container.

• Place a sieve and pour in black coffee. No need to compact.

• Screw on the top and put on fire.

As it heats up and boils, steam is formed - it pushes the liquid up onto the beans, it passes through a sieve and pours into the upper reservoir in the form of espresso. From there it can be poured into cups.

Video: Brewing black coffee correctly

Choosing the right utensils for brewing coffee

You can prepare coffee in different ways, using different devices and containers. But coffee brewed in an ordinary metal mug or small saucepan will be very different from coffee brewed according to all the rules, in the “correct” container specially designed for making coffee.

• An electronic coffee maker automates the process and will not allow the coffee to escape or burn. In addition, the instructions clearly dictate the proportions, so it is almost impossible to spoil this coffee.
• The common method of preparing coffee in a coffee pot is simple and enjoyable, but this method runs the risk that the coffee may “boil over” and the taste of the finished drink will deteriorate.
• It is convenient to prepare coffee in a lightweight, special “mobile” glass cup with a piston. In this case, the coffee is not boiled, but poured with boiling water (with or without sugar), pressed with a piston after a few minutes and poured into cups. The piston serves as a good filter and particles of coffee beans will not get into the finished drink. All the “press” will remain in the glass. This device is easy to clean and convenient to use, and the cooking method is simple and does not require special skills.
• Gourmet coffee drinks prefer classic Turks. The real “chic” is making coffee on hot sand. A set of several small portioned Turks on a tray with sand or just a heated metal surface allows you to prepare a drink without rushing, moving the Turks along the hot surface. With this sophisticated method, coffee turns out thick, with a pronounced aroma and rich consistency.
• An easier way is to make coffee in a Turkish coffee pot over a fire or electric stove. You should choose a high-quality Turk, with a heavy, thick bottom and a comfortable handle (ideally a wooden one). Cheap aluminum Turks worsen the taste and aroma; truly delicious classic coffee is more difficult to prepare in such Turks.

A variety of coffee recipes

How to make black coffee

You will need:

• natural coffee – 10-12 g;
• water – 100 g;
• sugar to taste.

1. Rinse the coffee maker container or pot with hot water.
2. Pour water.
3. Place on the fire and wait until it boils.
4. As soon as the coffee boils, remove from heat.
5. Sugar is usually served separately or as a small meringue-type cake.

Oriental coffee in Turk

Take:

• natural coffee – 10-12 g;
• water – 80 g;
• sugar – 15 g.

1. Place the ground coffee in a cezve (turk).
2. Add sugar and pour in cold water.
3. Bring to a boil and remove from heat.
4. The drink is served to the table in the same container. You need to pour a spoonful of cold water into the coffee so that the grounds settle. After this, the coffee can be poured into a cup.
5. Separately, serve boiled chilled water in a glass.

Coffee with foam

Lightly heat the Turk and pour coffee into it.

You can add spices and sugar. From the spices you can take:

• ginger,
• cardamom,
• cinnamon,
• vanilla.

To get an invigorating drink, just take 100 ml of water and 1 teaspoon of coffee. It is best to take bottled cold water.

Mix all ingredients and place on low heat. While the drink is being prepared, you can warm up the cups. To do this, pour hot water into them.

When foam appears in the Turk, you should wait for it to darken and rise. At this moment you need to remove the Turk from the heat.

The foam will fall off, then the container must be put on low heat again.

Next, wait for the foam to appear again. You need to put it in your cup, and then pour coffee into it. An indicator of the quality of such a drink is the aromatic foam. Therefore, its taste can be improved with aromatic oils. A large amount of foam indicates that the drink contains a lot of essential oils. This fact indicates the ideal quality of coffee.

Coffee with ice cream (glazed)

You will need:

• natural coffee – 12-14 g:
• water – 100 g;
• creamy ice cream – 50 g.

1. Brew and strain black strong coffee.
2. Cool the drink slightly.
3. Before serving, it should be poured into glasses, wine glasses or glasses.
4. Drop a small scoop of ice cream into each.
5. Serve with a straw or teaspoon.

Coffee with liqueur

For this drink take:

• natural coffe,
• water,
• cream,
• baked milk,
• sugar,
• vanilla liqueur.

1. Prepare black coffee.
2. Strain the coffee and add sugar and cream.
3. Bring the drink to a boil again.
4. Lightly whisk the drink until foamy.
5. Place the golden frothed milk into the cups and then pour in the coffee.
6. Cool the drink a little and add liqueur.
7. Place whipped cream on top.
8. You can serve with a teaspoon or a straw.

Egyptian coffee

• natural coffee – 20-25 g,
• water – 125 g.

1. Add coffee to boiling water.
2. Boil, pour foam into a cup.
3. Do this manipulation three times.
4. Next, pour the coffee along with the sediment into cups and serve immediately.
5. Add sugar to taste.

Coffee with cream or milk

1. Brew regular black coffee and pour it into cups.
2. Hot milk can be poured in during the preparation process, after which it is necessary to bring the drink to a boil again.
3. Milk can also be served separately.

Mocha"

Ingredients:

• natural brewed strong coffee – 100 ml,
• yolk of one egg,
• sugar syrup – 50 g.

1. Brew strong coffee.
2. Beat sugar syrup with yolk.
3. Place the container with this mixture on the fire.
4. While continuing to whisk, pour in the hot, strong coffee.
5. After the foam forms, pour the drink into cups.

Coffee in a steam coffee maker

It is obtained using a geyser or steam coffee maker. Hot steam passes through the coffee powder. The drink tastes better than the one made in a drip coffee maker.

We brew Italian coffee in an espresso coffee maker

This type of coffee maker is considered the best. They allow you to get incredibly tasty coffee with foam. The strong drink is made from coffee that is pressed under high pressure. The coffee is poured and compacted into a special horn. That’s why espresso coffee makers are also called carob coffee makers. To obtain one serving of the drink, it is enough to take about 7 g of coffee powder. Add water at your discretion. Then the device will do everything itself. The optimal cooking time is 30 seconds. The finished drink has a rich aroma and taste.

Properly brewed coffee

• Freshly ground coffee, still warm, is poured into a warm container (turk or coffee pot). You can warm up the container on a hot surface, over a fire, or by pouring boiling water over the inside of the coffee pot.
• Add coffee and, if desired, sugar to an empty heated container, stir and pour hot water in the correct proportion. Experienced “coffee lovers” do this “by eye.” But usually the proportions are as follows: 2 teaspoons of coffee powder per 150 ml of water.
• Pour water in a thin stream so that the powder remains at the bottom and does not float to the surface of the water. Place the container on low heat and bring to a boil, but do not boil. You can tell when the coffee is ready by the rising “foam.” As soon as the foam has risen and crawled to the edges of the Turk, the coffee is removed and set aside so that the coffee foam settles. After this, the drink can be poured into cups.
• Those who are irritated by particles of brewed ground coffee beans can use a special filter, a strainer.

Classic black coffee

With only coffee on hand, you can already prepare several different drinks.

By increasing the amount of ground grain or decreasing the volume of water, you will increase the richness of the drink and its sourness. Increasing the duration of contact between coffee and water will increase the bitterness in the taste.

Espresso

Classic espresso is prepared at the rate of 7-8 grams of ground coffee per 30-35 ml of water. Ground coffee is poured into a holder and pressed into a tablet with a tempera, the holder is inserted into the coffee group and water is poured at about 90°C under high pressure. Modern coffee machines allow you to get pressure up to 19 bar. This way the resins are boiled down and the drink turns out rich and aromatic.

The most expensive and large coffee makers have a compartment into which the grain is poured, the built-in coffee grinder grinds it itself, and the machine immediately brews it.

Home carob coffee makers are less massive, cost less, and require ground grain as a raw material. Pressed coffee is placed in the cone, and water passes through it under pressure.

The most compact and cheapest espresso coffee makers are capsule ones. Coffee capsules are sold in sealed portion packages, which allows for maximum preservation of the taste and aroma of the ground beans. However, the cost per cup is several times higher than from standard packaging. Some manufacturers offer reusable capsules. The quality of coffee from such containers is noticeably lower than from vacuum ones, and often loses in taste to its counterpart from a carob coffee maker.

Lungo

Black coffee, which requires coarser ground beans, more water (50-60 ml) and additional time. Hot water is also pressurized through the tablet. The saturation of the drink is lower than that of espresso. Due to longer contact of the powder with water, more caffeine ends up in the cup.

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Instant coffee

This is highly concentrated coffee. It can be prepared with or without foam.

The method for preparing instant coffee without foam is very simple: put a teaspoon (without the top) of instant coffee into a cup and pour boiling water over it. Add sugar to taste.

To prepare instant coffee with foam, put a teaspoon of coffee in a cup, add 2-4 teaspoons of granulated sugar, stir, pour in a teaspoon of cold water and grind until you get a light cream the thickness of mayonnaise. The longer you grind the coffee, the thicker the foam becomes.

Instant coffee, like all other types of coffee, is served with cookies, Easter cake, muffins, pastries, and cake.

Oriental coffee: recipes for true gourmets (and no “or”!)

To prepare an oriental drink, you need to buy ground coffee, as in our first option, or buy beans. But then you need to take care of aromatic spices. It can be cinnamon, cloves, ginger, cardamom, nutmeg.

One of the main secrets to preparing a drink with a divine aroma is storing coffee beans in the freezer. It is from there that they are taken out right before grinding. And now a recipe for making oriental coffee.

• —Pour a pinch of salt into the bottom of the Turk.
• - Pour water into the pot to the line of its narrowest point.
• - Immediately pour coffee in the proportions of one spoon per 70 mg of cold water.
• — Hold the Turk in your hand over low heat so that the coffee simmers (do not put the Turk on the stove!).

The readiness of the drink is checked by its foam, which should be of an even consistency and not floating in pieces.

Ground coffee with garlic

Coffee with garlic is a drink for gourmets.
The following ingredients will help you create coffee with an unusual taste:

• garlic – 1 clove;
• water – 200 ml;
• ground Arabica coffee - teaspoons;
• black pepper and salt - a pinch;
• sugar - to taste.

Garlic is grated on a fine grater, mixed with the rest of the ingredients and poured with a glass of water. Over low heat, the mixture is brought almost to the boiling point and removed from the stove. After the foam settles, the procedure is repeated at least 2 times.

The specific taste is revealed when drinking a drink with dark chocolate.