What kind of drink is that extra? Kava doppio: a couple of facts. Classic espresso in Turkey

The skin care professional knows that there are about ten varieties of espresso, but without trying them all. This injustice must be immediately corrected. Today we will have a portion of a delicious and aromatic espresso supplement, in which you do not need to boil until cava, and even if you have a kava machine at home, you can prepare this drink yourself.

To create an espresso, you additionally need to take twice as many coffee beans as the classic espresso and double the amount of water. Baristas themselves often call this drink nothing other than fancy espresso.

Espresso recipe Doppio

To prepare you will need:

water – 60 ml,
What grains of granulated pomelo – 15 grams.

Method of preparation

A quantity of kava grains is inserted into the kava machine.
It seems necessary to use previously purified water.
We start the cava machine in the “Espresso” mode and check when the aromatic drink is ready, which, as you know, requires less liquid.

Espresso must be served immediately after cooking in large, heated, thick cups, called demitas. Thankfully, no one can get enough of a portion of this aromatic and savory drink with ore froth. Before speaking, the very color of the barista’s pink indicates the bitterness of the drink. So, you need to have a light taste to ensure that the cava is not cooked, and therefore the taste of the espresso will be rare. We love the cava with dark colored froth, so we can’t talk about those that have digested it, and it’s not excluded that it can be very bitter

If you need a boost of energy, prepare or wash extra espresso. Don’t be afraid to drink too much, for fear that there will be a lot of caffeine in it, and for the speed of quick preparation in espresso, it’s less likely to drink black tea. Have a great time!

Kava has long and dearly entered our lives. There are thousands of different recipes for its preparation. This article is about one of the different species.

What is additional?

Translated from Italian, ce means “subordinate”. Around the world this is what they call a large portion of espresso. The Italians, who are famous for their temperament and are respected by the right prices for their drink, should be careful, live up to this prefix for all drinks based on cava. For example, at any Italian café or street cafe you can have additional frappe, additional lungo or additional cappuccino on the menu. Most often this means an increase in double obligations. Serve in a large bowl and a little softly for relish, with a single espresso.

A little bit of history

Fatherland's rule respects the territory that today extends to Ethiopia. There are countless legends about how the kava was uncooked. One of them is to testify that he became a shepherd of sheep. Some stinks grazed next to the cava tree and all day long they chewed the berries and leaves of this wonderful growth, and the next day the floors were so restless that the shepherd could not pick them. If he himself had harvested these berries, then this day he knew it by hand. Suddenly the shepherd threw a bunch of berries at the rich man’s house, and a divine smell spread throughout the area.

After lubricating, the berries of the tree began to be mixed with water in order to soften a little of their tart taste. This method is vikoristic and at once. The shards of freshly brewed espresso come out tart and even rich, often bring a bottle of still water with a cup of aromatic water to soak or dilute it. However, the price is for an amateur. And such fanatical kava bastards who drink the very black, hot, soothing, and lusciously rinsed drink.

To prepare the perfect complementary espresso, it’s better to use a cava boiler instead of a Turkish pot. The espresso method was discovered by Luigi Bezzer, an Italian scientist. Price: 1901 rub. Vinaisha's machine for preparing kavi, which became the prototype of a daily kavi machine. The first devices were mechanical, and to create the necessary vice it was necessary to press on a special rod. The drink came out not only with greatness and richness of relish, but also with a wonderful aroma that spread throughout the entire area.

Over the years, the wine was further refined by another Italian, Desiderio Pavone, who carefully selected the optimal pressure, water temperature and steam. These parameters are adjusted in the current world and today.

Recipe for preparation

In order to properly prepare the supplement at home, select fine powder and dark oil. While there are a variety of varieties, the most suitable for additional use are Arabica and Robusta in a proportion of 3 to 1 variety. The recipe for this preparation requires that water, heated to 87-91 °C, pass through a filter with chalk water under a pressure of at least 8-10 bar. It is important that the grains for which the drink is at the first stage of roasting are not overcooked, otherwise it will be very bitter. The most suitable cava brands for espresso are Lavazza, Paulig, Jacobs.

If you don’t have a cava cooker at home, you can try making extra espresso in Turkey. To do this, pour about 20 g of freshly ground cava with clean water without gas and add 1-2 tablespoons of zukru. As soon as the kava begins to boil, remove it from the fire.

For a kava cooker you need about 60 g of water and 30 g (4-5 tsp) kava without a shaker. Before cooking, warm up the pot and cup first. Place the cheese in a holder and press with additional tempera. Pour a small amount of water into the kava, just enough to let it seep out. Then start the flow again.

From the beginning, the string goes even more than the rapes, black yak resin. Then comes a light stream, with streaks of pink. After this comes an even lighter stream, this time without veins. And at the fourth stage there is just water. After drinking the right espresso, you lose the garnish and chocolate aftertaste. The optimal time for preparing extra espresso in a cavo machine is 40 seconds. This cava has an aromatic, intense, enveloping, creamy taste.

To enhance the taste of cava, you can add various ingredients: cardamom, cinnamon, orange zest, nutmeg, syrups, frosting and salt.

Features

Like kava, it also has an individual character and power, power only to this species.

To recognize properly prepared cava, you need to shake the cup a little. Like foam, or as they call “cream”, in which it does not burst, this is true kava.
The ball of cream should be thick and uniform, without large bulbs. There is foam on the entire surface of the mug and a warm pea liquid. The color of the cream is even darker to speak of those who have re-trimmed the kava. Such a drink, more than enough for everything, will be bitter to relish. If the foam is already light, then you have a ready-made product in front of you. Its taste will not be sufficiently rich, because the grains have not been fully absorbed by all the essential oils and tannic acids. The effect of such a drink will be minimal.
Kavya has two gates - the same water. The old cava has contact with the wind, tends to make a difference to the vologist and to relish being important. Therefore, it is necessary to save the grains in a tightly closed container, to avoid the constant presence of honey.
The fragments are even smaller, so it’s best to absorb them in the first half of the day. It is recommended to drink the remaining cup of supplement until 16 years of age.
Doctors do not recommend living this drink again. Do not finish your morning or daily meal, as well as have a snack in between.
At home, you can brew kava, close to the top of espresso, in the Kavovartsi geyser.

The caloric content of 1 serving of supplement without sweeteners is less than 2 calories, so it can be consumed without fear by anyone who is watching their figure.

Extra espresso is a reminder that you are preparing for additional espresso from a kava machine. It could be a professional kava machine, or it could be a professional one. Ideally, classic extravagant espresso is brewed by brushing freshly ground grains. The wine contains 2 portions of the original classic espresso, simply poured into one cup. For those who do not know how to prepare such cava, we decided to tell you to prepare it right away.

Ingredients and ingredients:

Freshly melted kava (medium pomelo) - 15 grams;
Water - 100 milliliters;
Cucumber sand – for your taste;
Kavovarka Rizhkova;
Kavova pair (ceramic);
Kavovy tempera;
Kawi dispenser;
Kava spoon (sribna).

Recipe for making espresso.

1. Before preparing the espresso, we place the rim of the pressure cooker directly under the dispenser hopper.

2. Once a portion of kavi has been siphoned, gently tap the back of your wrist with the back of your wrist. It is necessary that the kava is distributed evenly, filling all the empty parts.

3. Now we press the lid onto the work table, after which, using additional temperament, we press it together by squeezing the cava.

4. Then tap on the second edge with a tempera handle and press the cava again, all of a sudden.

5. To restore the required temperature within 7 seconds, pour approximately 50 milliliters of hot water over the kava group into the cup used to prepare the kava.

6. We insert the handle into the cooker and secure it with tension. Turn on the water flow. To prevent the kava from getting bitter, turn off the pouring of water for 30 seconds, so if you spill a large amount of water, it will immediately become rocky and become unacceptably bitter.

As a result premium espresso ready. Add cherry sand for relish and enjoy. If you would like a rich amount of German kava, you just need to dilute it with sprinkling. We are confident that you will appreciate this recipe and prepare this wonderful kava many times!

New espresso is a popular type of cavo, which is prepared by both consumer and professional espresso machines (cava cooker or automatic cavo machine). The very principle of how to prepare fresh espresso is simple - kava tablet (pressed melena kava) is pressed under pressure at 15 bar with hot water. As a result, a fragrant, thick and sweet drink emerges. Obovyazkova Umova – the presence of kick.

By selecting a recipe for making espresso, you take two portions of the classic drink, combined in one cup.

What ingredients are needed for fresh espresso?

As you can tell me, the recipe for unique espresso is very simple. For a traditional drink, you will need 60-120 milligrams of zukor water and 14-18 grams of medium-sized freshly ground cava. Now comes the work of the machine; the process of proper preparation is described in the instructions before use.

It’s difficult to learn how to properly prepare espresso. There are also some moments that not everyone knows about. Well, I'll take the cups as a result Once you feel incredible vitality and a surge of energy, then you will need to proceed carefully until the next step. So, with more caffeine, you can eliminate the feeling of nervousness and overexcitement. You can correct it on the right in the event that you start preparing a drink with milk.

This is a great moment for those who are suffering from chronic pain and hypertension. Call one cup of basic coffee and it will not be enough. In addition, you choose a drink based on the situation in which you know in advance where to serve the low-caffeine drink, such as German kava. In our country, it is customary to pour espresso into cups for cappuccino. When preparing kavi yourself, do not spill water for more than 30 seconds, otherwise the water will become bitter and it will become flaky. If you want to eat a larger volume of German kava, add it for additional sprinkling.

Kava doppio – tse podviyna, more precisely, podviyna, espresso. What is the secret to preparing the right supplement, and how to serve espresso correctly?

Cava doppio: double shot of espresso

The classic portion of espresso, which is served by baristas all over the world, is brewed in the range of 40-60 ml. The Italians use a volume of 35-40 ml, in central and western Europe they use an espresso volume of 50-60 ml, and in the States the recipe is prepared in a volume of 60-80 ml.

For those who find the traditional portion too miniature, a cava supplement was invented. Translated from Italian it means “sub-divisions”. This drink is often called espresso.

Kava doppio and espresso - one and the same recipe.

In Italy itself, you can drink “additional cappuccino” or “additional ristretto” to increase the portion of your favorite drink.

Yak gotuvati kava doppio

The basis of the doppio recipe is the proportions. In order to prepare extra espresso, you will need:

Kava melena – 14-20 g, or twice as much, or less for an extra portion.
Cooled water - 80-120 ml.
Tsukor to relish.

Do not add the ingredients to the cava cooker and cook the cava in espresso mode. The resulting portion will be twice as large, due to the saving of cava and water.

How to serve extra espresso?

Smaller cups made of thick-walled porcelain or ceramics will become the best utensils for cava doppio.

If there are demitase cups, then choose those that have a volume of 100-120 ml. Warm up the cups before drinking. You can get it by using the additional special function of the cavo machine or by placing it in a microwave oven for 15-20 seconds. Heat the dishes and rinse them hotly, after removing any excess liquid with a paper towel or a serving set.
Serve the cava immediately after cooking, even after a small amount of liquid reaches the liquid level.
Drink it extra hot, sometimes add zukor, and ale gourmands are pleased to sip a unique espresso without malting, so as to get a bouquet of relish with the characteristic pea and life notes.
Desserts on a syringe or topping base, as well as creams and puddings, can help to soften the taste and deliciousness of the espresso.
Let's drink sweet and dark chocolate.

Features of your supplement

Whatever the recipe, kavi has its own “character”, its own characteristics and unique powers. What do you need to know about premium espresso?

The name of the recipe will be due until the end. The formula for supplementation is the same as for standard espresso, except for the extra dose of caffeine, which is removed as supplementation, more or less than espresso.
The dose of caffeine per 100 ml is set to 100 to 160 mg for both espresso and supplementary drinks. Espresso is served in a 40 ml portion, which contains approximately 40 - 60 mg of caffeine. The dose of supplement should be approximately 80 ml, with caffeine added from 80 to 120 mg.
Doppio espresso do not drink the evening, I will drink the hour - until 16-17 years old. Otherwise, a positive effect may result in a permanent nightly recovery.
A premium espresso is not easy to live on on a hungry boat. You can finish your meal with it or have a drink during the break, complemented by dessert.
At home, you can prepare additional supplements only for the obviousness of espresso. The simplest option is to use a geyser cava boiler, in which you can extract close to additional cava.
The calorie content of a serving of fresh espresso without cherries is less than 2 kcal.
The acidity of the doppio is attributed to the cava foam, which is called “creama”. The vona is thick, with a pleasant pea color, without large bulbs, and covers the entire surface of the cava.

In the top photo– good preparation, with minced, buttery and smooth froth.

In the bottom photo- advanced espresso, prepared using the same technology, the froth is weak, watery, with large bulbs. After all, the water was quickly driven through the milling grains, and the kava came out unripe and unripe.