Coffee talk

ksyusha, coffee can be brewed in the microwave. I do it this way: I pour coffee and water into a cup with a volume of about 250 ml. I put the microwave power 900 program in the microwave for 2 minutes. sugar must be added after cooking. time increases depending on the number of cups. You will eventually adjust to your doses in terms of time and power. Thus, I decided my desire to buy a coffee maker.

[Funtik]

Funtikespresso is different from just brewed coffee, but thanks a lot for the hint anyway. In the near future, a coffee maker will definitely not appear in our house, since the kitchen is very small and there is nowhere to put something new ...

more about making coffee. Maybe I already wrote? But since we're talking ... I take a LARGE (350 ml) cup and pour half of the water. I put it in the microwave (at a power of 1 kW for 1 min. 40 s), when the water starts to boil with a spring (since the cup is large, and only half of the water, it does not splash out), I take it out and immediately pour a spoonful of coffee and stir it. It turns out that the coffee just boils. I do not add sugar, because I like coffee without sugar, but if I really want something sweet, I add it after I stir the coffee. It turns out no worse than in a coffee maker.

No, well, look how they indulge our vices and weaknesses !!! And pods, and capsules (I didn't know! Thanks!), And grains, and ground, and coffee makers. and coffee machines, and Turks. and french press ..... Just drink !!!
But whatever you say - buzz! I’m like in that advertisement: until I drink coffee - not a man! And if suddenly it ends suddenly, this, I will report to you, is a real SCRAP! My husband just laughs at me: what, shook her coffee? I console myself with those. that I don't smoke ... and don't drink ... But coffee is a must for me!

[Yana,]

Yana,

And does your Aerochino cappuccinator + whip any pasteurized milk?
I'm naughty. Yesterday Prostokvashino Osobnoe got off very well, and today she took the same thing to work, but 2.5% - just no foam, one hot milk. At lunchtime I bought 2 packages - Russian pasteurized fat-free - again by, and it turned out only from 1.8% super-pasteurized Parmalat.
In a manual house, I usually knock down a 0% super-pasteurized Valio without problems, but there was none.
Maybe switch to sterilized? The instructions clearly state only pasteurized, but as it turned out, milk is different for milk

[musyanya]

musyanya, excuse me for coming here with my advice: you CANNOT use flavored coffee in coffee machines, it will disable the machines.
Congratulations on your purchase !!! And those of the guests who will tell you that this is the most stupid thing in the world - you know, this is black envy (tested empirically)

[musyanya]

musyanya, my first espresso machine was like yours.
I was very glad - this coffee maker made wonderful coffee!

Kosharik , you can learn more about the dangers of flavored coffee.
And then, you know, I dabble in such things sometimes.

And those of the guests who will tell you that this is the most stupid thing in the world - you know, this is black envy (tested empirically)

Exactly! There are always some envious people who strive to put their "fly in the ointment in a barrel of honey". It's a pity that such people often come across among those whom we consider friends.
Sorry for offtopic

[Caprice]

I will not say anything about the harm of the flavored coffee itself, since it is not in the subject. My personal opinion is that coffee should be natural. And if you want additives, then you can add later (for example, I like to pour a bailey in the morning, in the mood)
But for the machine it is the worst enemy due to the fact that a flavoring agent is applied to the grains, a sticky film forms on the grain, which sticks to the machine units and disables them. (I have a full cycle coffee machine, for her it is generally fatal).
And yet the enemy for the millstones of the machine is the pebbles trapped in the grain.
By the way, they can give good advice here: 🔗
Caprice (may the moderators forgive us): I have a friend who is sitting at home, feeding her husband, who earns very good money, with a rollton. And now, when I finally got my own kitchen (well, and the accompanying appliances), she does not take her husband to us, she is afraid

[Kosharik]

KosharikI'm sorry, I don’t know who this same Rolton is, with which your friend feeds her successful husband. Judging by the tone, this is something from the fast food series? I think if he uses this product, then there are two options: either he is fed on the side (and perhaps not only fed), or he is so unassuming (which is unlikely for a wealthy person) that he is satisfied with it In any case, this is their problem
I am silent, silent! No more offtopic

And now on the topic: lovers of flavored coffee can grind it for their coffee makers right in the store, as already mentioned above

[Yana,]

Yana,

And does your Aerochino cappuccinator + whip any pasteurized milk?

Alexandra, I have the same Aerochino as you have at work. I saw Aerochino + in the new catalog.
When I bought my device, the consultant in the boutique said that it is better to whip sterilized milk. But I have any whipping: both pasteurized and sterilized. The instructions say that the milk must be cold. I myself have noticed that milk from the refrigerator whips better than at room temperature. Recently I have been using the cold "Merry Milkman" 3.5% and there are no problems. Try refrigerating milk before use. I think that you will succeed.

This is the kind of foam that my Aerochino makes.

[Yana,]

Yana,

Thanks for the answer.
All three cartons of milk were directly from the refrigerator

So, I think, they really told you, contrary to the instructions, that it is better to whip sterilized (in my case, ultra-pasteurized, which is closer to sterilized) than pasteurized milk. And yet, it seems to me, Prostokvashin has a different quality. I didn't always whip it up manually either ...

But when it is whipped, the foam is thick and lush, lovely sight. And it's nice that you don't need to measure - you just pour everything into a standard cappuccino cup, and before that you put a portion of espresso there ...

[Alexandra]

And yet, it seems to me, Prostokvashin has a different quality. I didn't always whip it up manually either ...

Alexandra, I think so too. Even milk foam from different brands is obtained in Aerochino either thicker or looser.

Kosharik, thanks for the useful information! :) I will not take such coffee anymore (they gave me that flavored one in a small amount for testing (and ground it there), I liked it least of all. I also love real, natural. Especially today I bought a normal coffee grinder (I am very happy , the difference with a knife-type coffee grinder is huge, but from a manual one with millstones, my callus managed to peel off on my finger), now I will take everything in beans without aromatization.)
The froth on the cappuccino is also interestingly whipped - from freshly opened milk - great, and the next day from that bag it is already a little worse, but still so yummy !!! The husband has not yet admitted that coffee tastes better from a coffee maker, but it is not possible to get a cappuccino from a Turk, and he definitely likes it now. And the aroma of fresh coffee and freshly baked bread - what could be better ??? I am delighted!

Musyanya, congratulations on buying a coffee grinder! now the coffee will be even tastier
And with milk I have the same trouble. The longer it stays in the refrigerator, the worse it whips. Therefore, milk, already "waste", I let on bread and pancakes (they are always welcome at home).
And in no way can I find milk that would give a 100% positive result (everything is as always: the guests came - the milk does not whip). Vaunted parmalat - did not want to whip at all.
I take milk only with a fat content of 6%, a more predictable result, although, according to the rules, you need no fatter than 3.2%.
By the way, the pros say that you need to pay attention to the amount of protein in milk (the indicator should be less than 3.0 g). I have not tested it empirically yet.
I, too, when I go into the apartment - I immediately feel the smell of coffee and bread. You come home - and all daytime problems recede far, far away.

Kosharik, and you also come home tired, drank coffee, and new strength appears from somewhere, and with tea I have not noticed this for a long time, although I tried to do everything, as Pokhlebkin wrote in his book about tea!
Kosharik, thanks for the congratulations !!!

Several days have passed since the purchase. We drink coffee every day, the cream is getting better (I still enjoy cappuccino, I also try to draw on the foam (but this is latte art)). I haven't found any shortcomings yet, I'm very happy with everything. All the guests are also delighted (y) with normal coffee (compared with what they drank in a cafe and in a restaurant. Homemade wins!).

No matter how much I tried coffee from different coffee makers, I still like coffee from the Turkish more))

Maybe it is so ... But I also like the very process of making coffee in a Turk)))

Mine has already agreed to the dishwasher))

And I just went and bought The same thing with a coffee maker: it took half a long time, how he likes to make coffee in cezve, until I bought a coffee maker

And I just went and bought The same thing with a coffee maker: it took half a long time, how he likes to make coffee in cezve, until I bought a coffee maker

And my half just brews coffee for me quite often))) he also likes a Turk ... it’s some kind of coffee maker ...... lifeless or something ..

Elena74, our coffee vendors know even less than yours. We mainly sell flavored coffee (death to grinders and espresso makers, it turns out), and sellers believe that this is the real superfood coffee. My friend sells the same, but they do not order other coffee, it is expensive and not profitable for them. I think that most of our people do not particularly think about the intricacies of making coffee, which is what they drink. Who would have known that you have to go around and read a bunch of sites, and not everyone has the Internet. But I also like the huge field for experimenting with coffee, I did not even imagine that coffee from the same pack could be prepared in different ways.
I hope the Kenwood issue is resolved safely!

[Elena74,]

Elena74,

I recently got a Saeco Nina Bar
And also, like yours - half of the water holder remains, both with a strong compaction, and with a weak one, and I have the correct grinder, and I tried special sorts of espresso ground in vacuum packages. And the foam is not as thick as my Nespresso capsule at work.

I started looking for information on the Internet and this is what I found:

Coffee makers from different manufacturers have their own "proprietary" design features, attachments, and cappuccino systems. Let's dwell on them in more detail.

SAECO coffee makers
The SAECO CREMA horn has a special design that allows you not to bother with the selection of grind and the degree of compaction of the coffee in the horn, and without the professional skills of a barista to brew an excellent espresso coffee. The secret is that a membrane and an O-ring are pressed into the horn, which create the necessary pressure to prepare an espresso.

So we apparently have nothing to worry about

[🔗]

And I went to participate in a conversation about a wet pill. I also get some water on top, if you put coffee in one serving, if not ram. If there is a double portion of coffee, there is much less water. But I read that it should be so. The dry tablet is obtained only in coffee machines.

And here's another site 🔗 There are answers to any question.

Strange ... In my old coffee maker, during normal grinding, there was no wet tablet, it was always dry.And with the new one, I don't know these problems at all: capsules

Santa Claus gave me a coffee machine under the Christmas tree too - Saeco Spidem Trevi Chiara, although it is unpretentious, it brews coffee, t.t. very satisfied.

We have had a Saeco Super Idea De Luxe coffee maker for several years. The coffee maniac husband was happy all this time, until we went to Italy this fall, where espresso is poured into a thimble at every corner. After this espresso, in my opinion, you can run all over Rome several times in a circle and not notice. Returning, we tried to get something similar from our coffee maker, but to no avail. The only thing that seemed like it was an inexpensive coffee bought in a Roman supermarket in a pack without any special identification marks, called "Espresso Bar". On the pack it was written that it was Arabica and that was all, we did not find anything about the degree of roasting there, although I suspect that it was just this roasting. In general, now we are unsuccessfully looking in St. Petersburg for something resembling Italian espresso. Although, it is possible that you will not get this in our coffee maker ... Maybe someone knows what the secret is?

Serafima and you try to buy green coffee and roast it, the aroma and taste are simply awesome.

Ristretto is 25-30 ml of coffee brewed with a full holder

tanya1962, thanks for the advice. True, I have never seen green coffee on sale, but I think if you set a goal, you can find it.

I am aware of the ristretto. But all the same, no matter how little you pour, the taste that we are looking for does not turn out.
Italian espresso is poured into small 2 cm cups, practically for one sip. But after that sip, the effect is stronger than the ristretto served in our coffee shops. And this is not an exclusive, tasted by us in one place, but, as I understand it, the usual coffee for them. We were poured like this in Rome, Venice and in small towns. I think it's still a matter of roasting, although I'm afraid it’s equipment too.

Seraphim, well, you shouldn't have gone to Italy !!!!! : DThat's where the root of the problem comes from !!!! We would have had our coffee and not searched according to the principle "I want something, I don't know what" I'm kidding, of course ...
About the strength of the drink. When my guests come, they ask for just such a "3% solution" of coffee. And what I do to myself is called "not coffee, but permanent hair dye." My daughter drank from my cup and her nose was bleeding ... Mom swears that I will "plant my heart" So, really, everyone chooses for themselves.
By the way in the topic. What can mom say about the heart? Are there any counterarguments in favor of STRONG coffee?

If you drink cracked coffee, watch your blood pressure. Coffee is good under reduced pressure, as a tonic. They also squeak that strong coffee is the cause of atherosclerosis and some. other chronic diseases. A couple of cups a day is basically a harmless dose (I mean espresso). Ristretto can strain even a seasoned coffee lover because of the concentration. Although it is more fragrant and aromatic than just espresso. The tonic properties of coffee have a stronger effect on men than on women.

Cake, it looks like you are right, you were in vain. My husband considered the most delicious espresso to Italy - Lavazza in a black pack, prepared in our coffee machine. And now he suffers from the other.
Regarding the strong coffee, my father-in-law had a heart operation (bypass) a year and a half ago. I thought doctors would forbid him to come close to coffee, but they said nothing special about it, although my husband asked specifically because my father-in-law drinks a lot of coffee and strong. It was amazing for me.
And the husband himself drinks several "dynamite" cups a day. But he really has constantly low blood pressure and without coffee he is not himself. I don't even know how to relate to this. I am glad that at least not Nescafe

I have low blood pressure, so I can't do without a cup of strong coffee in the morning.
Serafima in Moscow has a network of specialized stores "Cantata" only it has green coffee of the Maragogip Nicaragua brand on sale, Serafima, look, maybe YOU in St. Petersburg also have such a network of stores.

Caffeine at the rate of 1 cup of espresso a day improves metabolism and aids weight loss. But already starting from 2 cups or more, the amount of caffeine begins to negatively affect insulin resistance, thus leading to metabolic disorders, increased blood sugar and weight gain - remember Balzac ...

[tanya1962]

tanya1962

And this, apparently, is also the reason why one cup a day is enough ...

the rest can be taken decaffeinated.

By the way, for the first time in my life I drink decaf, indistinguishable from the usual in taste, from my Nespresso coffee maker. There are ready-made capsules of decaffeinated coffee of 3 types - regular, strong and for an enlarged cup of 120 ml (Decaffeinato, Decaffeinato Intenso, Decaffeinato Lungo). Quite decent quality.

But the pods for the carob coffee maker disappointed. Decaph of disgusting taste ...

I drink 1 cup a day, but this is because if I drink more, the liver will not work correctly.

Similarly ..., but for the purpose of losing weight, the reaction is very positive, only it is a pity for the liver - it somehow does not suit it, and the limit of patience can quickly come.

Girls, and for the first time today I did not get a cappuccino in a "ladybug" ... I sin on milk ... everything else is the same as always, but I took this milk for the first time, Parmalat ultra-pasteurized 0.5% ... Foam first fluffed up as usual, and then settled down with lightning speed, as if she did not exist at all ...

[Tiny,]

Tiny,

Like with milk something this time nahimichi
Usually Parmalat has enough protein for whipping (the foam depends on it, we discussed this)

[Alexandra]

Alexandra
Tomorrow, for experimental purposes, I will open another package, also 0.5% fat, only of a different brand. I'll see what happens and unsubscribe ...

[Alexandra]

Alexandra
Tomorrow, for experimental purposes, I will open another package, also 0.5% fat, only of a different brand. I'll see what happens and unsubscribe ...

Crumble, do not spoil the bag of milk, the "ladybug" cannot beat water with traces of milk until it is fluffy and strong.

[Leska]

Leska
Marish, do you think the froth didn't come out because of the low fat content of the milk?

It seems to me that parmalat is to blame ... Their cream doesn't always whip normally.

I take Valio low-lactose 0.5% or lactose-free 1.5% - it always gets confused

[Alexandra]

Alexandra
Is Valio whipped into foam in the "ladybug"? I once tried Valio malolactose 0% fat, somehow I didn't like it, I brewed coffee without sugar, but with this milk the coffee turned out to be sweet, the same thing happened with cocoa ... my daughter tried pure milk and said that it feels like it is with sugar, that is, in its pure form, it will also cope ... I tried to use Savushkin Product milk in a cow for making cappuccino, 1.5% fat content, the foam is a sight to see once on this milk ...
Girls - "cow breeders", tell us who and what kind of milk uses to make cappuccino in the "cow"? Maybe someone already had punctures with a certain brand of milk?

One of the problems when whipping up cappuccino froth is the low protein level in our milk (it wasn't my idea - smart people said).
I take Valio 3.5% fat (protein content 3.2g.) They also have milk with a lower fat content - I think it is generally ideal.
Parmalat is also highly praised (I paid attention - a lot of coffee shops work on it). But the results with Valio suit me better.

Tiny, protein should be preferably 3 mg per 100 g of milk. But now I take milk with 2.8 protein for cappuccino (almost all milk we have with this amount of protein), and it gives a gorgeous froth. I do not indicate the manufacturer, because you yourself understand why.

[Qween]

Qween
Anechka, the milk with which the foam did not come out yesterday contains 2.8 mg. protein (ran off and looked), today I opened another package of milk with 1.5% fat content, the protein content is the same - 2.8 mg, the foam turned out to be excellent as always! Does Parmalat really chemistry? Although ... I remember I also somehow cooked it with Parmalat's 1.5%, the foam was excellent ... only I don't know the protein content in that milk, I didn't bother to look ... somehow it was unnecessary ...

[GalinkaMalinka]

I wrote and wrote, but the Internet took over and passed out.
Tiny, I also used to have that buy milk, and try to make foam out of it with steam. The foam is obtained in large bubbles, but as soon as you put it on the table, there is no foam right away. Now I already know what kind of milk to take. And you will get used to it, you will find "yours".

GalinkaMalinka , I so like these glass cups, as they are on your coffee maker. Charm

And what is the point of different coffee grinding?
I selected a medium grind for such a size that no coffee deposits form on the bottom of the cup and that's it.
I'm wrong? worth experimenting?