Brewed coffee in the cup: in Brazilian, Polish and in Cuban

Open Brazilian method

Coarsely Nine grams of coffee per 100 milliliters of water.

Using hot water temperature - 92 degrees Celsius for all three methods.

Open Brazilian method - a serious professional approach, precisely because tasters try coffee cupping. The drink is extracted 4 minutes, after which the upper crust of the coffee you just need to remove the spoon.

Coffee cup on-Warsaw

Fine grinding add water and infuse, covered with a saucer.

Coffee in Polish (aka coffee-Warsaw or kawa parzona) to drink directly from the grounds. This is not to everyone's taste, but the drink turns out very strong and invigorating.

Try playing with the profile of brewing at home! You'll be amazed if the same seeds will taste completely different.

Coffee cup in Cuban

Faceted glass and 20 grams of cane sugar and 13 grams of coffee medium ground. Stir a mixture of coffee and sugar and fill with water.

A drop of rum and good cigars in perfect harmony with the coffee-Cuban.

Experiment until your cup will not be tastier due to the change of the degree of grinding, water temperature and brewing time.

• If you see large bubbles, most likely, you're in luck: Coffee fresh roasted, rough degassing occurs, reveals the taste and aroma. Give them to burst, so as not to interfere with uniform extraction.
• Brew svetloobzharennuyu highland arabica coffee, the best class Specialty.
• Never use such methods cheap espresso mixture, and even more coffee, ground in the plant.
• Find a coffee shop, which sells a decent grain milling with on-demand, and even better to buy a normal grinder.