I'm going to invent my own coffee and I'll call it peanut butter HA!
HALLO ALLE SAMMEN HOW ARE YOU TODAY !!
I'm super excited since a few days ago (the day before yesterday) there was a Fornite tournament between youtubers, both large channels and small channels. I still feel the emotion ... I'll talk about it tomorrow when I finish watching the live shows ... BUT WE WILL NOT COME TO TALK ABOUT THAT TODAY.
I went to a coffee shop with amateurs at Artesanos café in Caracas to learn the essence and aesthetics of a good coffee so here I bring you a summary of the class and also the recipes of the coffees that have taught us in practice. Ready students? OK lets start.
As every practice needs a theoretical basis, so I took the trouble to summarize it (darlings come on, they were 3 sheets)
Theory of coffee-making (The Big Bang theory ahre)
Coffee was found around the 6th and 7th centuries in Ethiopia (Africa). The seeds that are processed so that you can drink come from the coffee tree but the meat of the grain is scarcely used. The coffee bean is considered a seed (extra datic just in case).
Even a matter suddenly, the coffee culture comes from Italy; as soon as the coffee is served they put a little sugar and then they take it out (I know, I did not understand that part either).
*Apparently they do it to have a better tasting *
A characteristic of Italian coffee is the balanced flavor instead of body or flavors, it is normal to pour sugar and drink it once with it.
What is the body in coffee tastes?
The body is weight in tactile sensation. You can feel it when tasting the same type of drink if the mouth feel is good and soft we can say that it is complete. Whiskey and wine have body too.
Ex: Let's say you drink a glass of almond milk and a glass of soy milk, the sensation of sweetness will come to your mouth and the light weight they present to the natural being, give you a fresh sensation on the palate.
Coffee dictionary:
The most known coffees and that we usually find in the cafeterias:
• Espresso
• Latte
• American
• Cappuccino
• Mokaccino
• Affogato
• Short (or cut as they call it)
• Affogto
• Macchiato
• French Vanilla
• Iced coffee
• Decaf coffee
Among all the basics are the espresso and the Latte since most of the compés coffees contain them as a base.
Processes or basic techniques to make a coffee.
The most common process is a tamers where we place the grain or seed directly to grind
There is another process that is the leveling where we make a flat surface (it can be done with the finger or using a tool)
Tamping that is when we press the coffee powder to compact it well in the filter porter.
PRACTICE
FINALLY!!!
After a heavy class of theory, we went to the coffee machine while the instructor began teaching us the most basic:
How to make an espresso?
Once having the coffee inside the filter Porter and applied the leveling; We use tamping pressing hard using the press and body weight only once. Make sure that the internal temperature of the machine is 93 degrees Celsius. [It is better and more advisable since this way some toxins contained in the coffee seed are eliminated]. When concentrating and compacting well the filter is inserted inside the machine so that when turning it fits perfectly and thus the coffee does not drip on all sides (ehjé), in the same way you remove it in a way contrary to how you inserted it. And finally press the brew button.
How to taste an espresso?
When you have the expresso in your hands, pull the cup to the side (without scattering the coffee, please), there you will see the coffee cream and you will be able to know how fresh the beans were with those who did it.
If the espresso has cream then the grains were fresh, otherwise if you can see the black liquid is not good.
You can feel bitter when you drink it first because your mouth is covered in saliva; you have to remove it until it is as dry as possible.
- Do not open your mouth when you have drunk the espresso, so the fragrance will not go away.
- You can taste it better with the second sip, you will enjoy its body and its aroma, you see how soft it is when you taste it and then you swallow it.
- Then you breathe with your mouth closed to kill the smell without the taste escaping and so you can enjoy it later (aftertaste that it would be like the feeling that you have left in your mouth). This is also called resabio. If the background is good it means that it is a good coffee.
¿How to do a latte?
You will brew the espresso, do steaming and pour it on top of that; it will be latte. Baristas are well-mannered; Manner is essential.
The priority n° 1 is manners: As you did (The practice of latte chose me as a volunteer… wait what?) please brew a cup of espresso. Before you use this please wrap it around with this cloth, lift it up high.
[Process to heat milk warm with steam… I admit that I burned myself with that ehjé]
When water boils, steam is generated. We will use steam to heat milk up and infuse air into it. Lift it up one more time an let it go (Let it goooo let it goo); If it feels to hot, pull it down.
[Drawing with steamed milk]
I was trying to pour a heart and this was the explanation “The basic is to make a circle and then try to make a heart. When the instructor did it, it was so easy and we had a disaster.
Expectative
Reality
Once the explanation was finished and we "learned" to make an espresso and a latte they gave us five types of aesthetic coffees for us to use what we learned. Here I leave you with your recipes and a plus of a photo of how we have left each one.
Shakerato
- Make two shots of espresso.
- Put one scoop of ice cubes in a shaker. Add 150 ml of water, two shots of espresso and 10 g of syrup.
- Close the lid of shaker glass and shake it well (shake it shake it juas juas)
- Fill a glass with ice cubes up to 1/3 and pour the drinde.
Expectative
Reality
Rossy Latte
- Add 50g of Rose syrup into glass
- Add ice cubes until 70% of the glass.
- Pour 130 ml of milk
- Add two shots of espresso
- Put one scoop of cream on top of it.
Expectative
Reality
Cocopresso latte
- Add 50g of coconut powder.
- Pour 170ml of milk to a pitcher and steam it.
- Add water into measuring cup to melt the powder.
- Pour the milk to glass
- Brew two shots of espresso
- Add two shots of espresso on top fo milk
Expectative
Reality
Creamy Latte (My turn yei)
- Add 170ml of milk, 50g of syrup and 50g of whipped cream and mix them.
- Pour the into a glass.
- Brew two shots of espresso.
- Pour the espresso into the milk
A small tip: For the blurred effect of coffee over steamed milk use the back of the spoon so that the coffee falls so that it spreads across the surface.
Expectative
Reality
Injeolmi Latte
- Add 15g of grain powder and 30g of sweetened condensed milk.
- Pour milk into a steam pitcher and steam it.
- Pour some steamed milk into a glass to mix grain powder and condensed milk.
- Add the rest of the milk.
- Add one pinch of grain powder.
Expectative
Reality
Café Lemoni
- Add 3g of lemon syrup and one slice of lemon.
- Add ice cubes on top of syrup up to 80% of the glass.
- Add one can of chinotto or 7up (sprite) into it.
- Make two shots of espresso.
- Add espresso into the glass.
Expectative
Reality
Esproberry Latte.
- Add 30g of strawberry syrup at the bottom of glass.
- Add ice cubes up to 80% of the glass.
- Pour 200ml of milk.
- Make two shots of espresso.
- Add the two shots of espresso on top of milk.
Expectative
Reality
[It should be clarified that the images of expectations are from advertising, they are not my property wiiii]
In the end we decided to make comparisons with the original coffees (as we should prepare them) vs. that resulted from us.
Expectative
Reality
It was disappointing but the good side was, that was enough to pass the class. We reward ourselves by having a good coffee and getting fat by eating sweets.
And this has been all for today, I have taken a world writing well since the class mr. Coffee Instructor his Spanish did not understand very well and it blew our heads.
mental breakdown
sEe yOu oN nEXt ArtIcLE!!
BAIS!