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Coffee bean storage posh nosh space in the kitchen or bar must be chosen carefully. In case of wet, of sucking the beans can quickly lose moisture and good taste. If the country is the product of spicy scents, coffee should be stored in sealed, preferably - vacuum cups. Spicy scents quickly absorbed, and so "killed" the real smell of coffee.
The first time we feel the smell of coffee just by opening the packaging of coffee, but the actual fragrance reveals the grinding of coffee beans. Grinding - a charge process, which can significantly affect the final taste of the coffee. Finely ground coffee beans and most likely disintegrate in water, the taste and the aroma spreads instantly. Coffee comes out stronger. Coffee machine water is passed through the beans coarsely ground, it runs fast and before a taste of the best features. Do not completely milled beans, you should posh nosh look to its turning into powder. posh nosh Experienced bartender has prejudiced coffee grinder beans ground to appropriate slicing.
Coffee foam a lot about the quality and preparation of coffee bean grinding - if it is thick and high, which means that the coffee was arranged in the finely ground beans. When all of the brewing process is sustainable, there occurs a strong foam that is poured into the cup keeps the sugar. Coffee aromatingiausia when served hot, freshly made. Cooled, it loses the actual taste, there is no foam.
Espresso cup rate - 7 grams of ground coffee. Of course, it is possible to increase or decrease the dose of coffee, but the true connoisseurs will instantly feel. Therefore, prior to the preparation of coffee should be carefully checked for proper adjustment of coffee grinder.
Italians love to drink coffee stronger than we are, so the amount of coffee they drink 20 grams in a cup of coffee, but the caffeine in it compared to a few. 20 grams is enough hot water at high pressure, that ran through the ground posh nosh coffee compressed layer, the water uptake of all that is best and the tastiest. Lithuanians posh nosh love classic espresso (40 g).
It is also very important to monitor the amount of time the water is passing through the layer of the coffee machine. The best thing to do for about 20 seconds, if prepared espresso (20-40 g). It has a drip to come out solid and dense foam, on which even takes the sugar. Passed through posh nosh the coffee temperature - 92-96º C. If prepared normal coffee (60-80 g), water running time, of course, longer. True, each bartender has their own preferences, so this may vary.
Another important step in preparing good coffee - it is the compression (pressing) bowls. Each coffee machine is set to the pressure at which the water runs. If the bartender slightly compresses the ground coffee bowls, water runs across it too easy and the coffee is weak, nearomatinga. However, if the cups evenly ground coffee spillage, firmly clamped posh nosh several times, and then after the water hardly penetrates a layer of ground coffee, while collecting "everything that they can to be the best, and most of the harmful substances and caffeine remains thicker. So if you ask the guest of strong espresso, please take a few extra seconds try the even distribution of ground coffee scoops posh nosh and several times harder to compress.
So if you want to treat your visitors an incomparable posh nosh espresso, we have not only to select the best kind of coffee, posh nosh but also preparing to follow certain rules. The bartender is the one who provides the visitor what other people have previously brought up with love and brought.
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