In itself, the journey to Prague forever leave fond memories of themselves. And in addition to cultural monuments and other attractions, these memories will certainly be associated with the aroma of coffee Czech. In every city of the Czech Republic, including Prague, opened a lot of stores, and the number is constantly growing. Walking around the city, you can always make a little breather by visiting one of these places, where you will be offered a cup of coffee and eat something tasty.

Czech coffee houses are famous for a wide selection of coffee. Most often, the range is so great that choosing a drink once is difficult, and only here and there the choice is reduced to a minimum, and consists only of cappuccino and espresso. Every institution attracts visitors in different ways.

Let's take a look at the main types of coffee, and also to their preparation and rules of serving.

Espresso - Espresso

Espresso is the main component for all other types of coffee, therefore, considered to be the main thing. Without Espresso coffee shop - not a coffee shop.

Just like any other coffee, espresso prepared according to strict rules. To prepare this drink must take 7 grams of ground coffee, 25-35 ml of water and prepare it naprotjazhenii 20-30 seconds. The water temperature in a coffee machine should be 80-90 ° C, and the pressure - 9 bar.

Often, in a coffee shop you will find the expression "Espresso piccolo", "small espresso" and many other formulations. in the field of coffee experts believe is wrong. They converge on the view that all of these variations - pure fiction Czech kofevarov taken over by the Italians.

Ristretto - Ristretto

In Italy, this type of coffee is considered one of the most popular drinks, from where he came to the Czech Republic. The cooking process - only difference espresso and ristretto. In this case, it takes only 18 seconds, that the water used is much smaller (15-20 ml).

It is the strong coffee. Essential oils Contained in ristretto a large number, Giving it a particularly bright flavor. According to tradition, this drink you can file a glass of plain water.

Piccolo - Piccolo

Piccolo - in strong measure coffee drink with extraordinary refined taste. Two-thirds of the content of the hot milk into which is poured the finished espresso. The drink is thoroughly mixed and served at the table. Sugar is added to taste.

Lungo - Lungo

In Italian, "lungo" means "long". From the title it is clear that this coffee is prepared for longer than a standard espresso (lungo - one of its varieties). Besides cooking time increases the amount of water in one portion, and is 60-110 ml per 7-9 grams of ground coffee.
This coffee is more bitter taste than espresso, but it is not as strong.

Espresso doppio - espresso doppio (double Espresso)

Classic espresso with twice the amount of ground coffee - this is dopio espresso or double espresso. Stages of espresso and espresso dopio coincide. Espresso dopio - a very strong drink, therefore ordering it (especially if you are ordering for the first time), also does not hurt to ask for a glass cold water.

Cappuccino - Cappuccino

About cappuccino all know it is one of the most popular coffee drinks. Displacement standard cappuccino is 150-180 ml. One-third of the drink - the usual espresso, one third of the second - hot milk. The remaining amount covers the milk foam. The beverage is served at a temperature of 70 ° C. The foam layer on the surface of correctly frother is 1-2 cm. The weight of the beverage should not contain large bubbles and foam helps maintain temperature longer.

To prepare the foam, a special piece of plate steel, which thoroughly whipped fat milk. When the milk reaches the desired consistency, it is added to the finished espresso. A skilled bartender while easily draw on the surface of the heart, rosettes, or anything else. This way of decorating beverage called latte art.

Many people know that a cappuccino is often served with cinnamon. Coffee experts in the field do not recognize this way of serving, claiming that her taste interrupts the taste of the drink.

Caffe macchiato - espresso macchiato

This consists of a conventional coffee espresso, in which is added a quantity of milk (coffee shop in each number is different Somewhere proportion espresso and milk is 1: 1.). The drink can be considered properly prepared, if the milk is heated first, then whipped to a froth, and then placed in a coffee with a spoon.

The very same name "macchiato" means "spotted". Espresso Macchiato - coffee with a speck of milk.

Latte - Latte

It is a drink for those who decided to order is not particularly strong coffee. He stostoit of espresso, milk and foam. At first glance resembles latte cappuccino. The difference lies in the amount of milk per part of coffee (typically equal ratio). Some coffee shops will be served in a latte glass.

Latte macchiato - Latte macchiato

The technology of preparation of this beverage differs from the preceding only in the order of adding the component parts. First of all in a cup of milk is poured, and then just coffee. Such a method of mixing the milk and coffee drink making a three-layer, whereby a latte macchiato preferably has the taste of milk, whereas in the conventional latte, conversely, the taste of coffee is more expressed. The lower layer - the milk for him - espresso, and on the surface - a thick milk foam. It should also be noted that the bedding is maintained for a long time drink.
Latte macchiato served in a glass beaker. Also, you must provide a beverage long spoon.

Americano - Americano

This name was given Italians drink, considering Americans tasteless in coffee as the drink itself is a normal espresso, but diluted with water. At times, the US is made from a double espresso. An important point in the preparation of the coffee is the way of adding extra water. It is added at once, and in the finished drink.

Irska kava - Irish Coffee

In some ways, this drink can be classified as a cocktail with cream. Its preparation is as follows: hot black coffee is mixed in a glass container with sugar. When the sugar is completely dissolved, add an Irish whiskey. On the table is served a drink with whipped cream, decorate a cocktail. One serving contains 80 ml of black coffee, 40 ml of whiskey, 30 ml of whipped cream and a teaspoon of sugar.

Moka (Mocca) kava - Mocha (Mocha) Mokochchino (Caffè Mocha)

Mokachino - is the same latte, only with the addition of chocolate. Name matches the name of the beverage coffees used for its preparation - mocha. The very same coffee drink has a bright chocolate flavor. The basis of the drink as usual espresso. In addition to the hot milk in mokkachino add cocoa powder or chocolate syrup. Mocha topped with whipped cream served in a tall glass. If out of cream hats peeps coffee, then drink it prepared properly.

Turecka kava - Turkish coffee

Inhabitants of the Middle East call this drink just "coffee". To cook it you need ground coffee beans, sugar and water. As a vessel for brewing coffee of the most commonly used copper Turk. Coffee was adjusted until a foam twice, and then fed into small cups. In addition to the coffee you must provide a delight and a glass of water. Before you try the Turkish coffee (sometimes called coffee-east), wait until the sediment settles. An interesting fact from the history of coffee it is that it is generally used, guessing the tea leaves.

Coffee - it is a product that is equally good in the cold and hot drinks, cocktails and desserts. Recipes for its preparation a huge number, each new season there are new, allowing even demanding gourmets surprised and enjoy them.

How can I make coffee

Try coffee made quality barista - means to understand the real taste of this drink. But even at home, you can make a cup of invigorating drink is not worse, if in addition to the knowledge and skills to connect and even soul. So coffee recipes are plentiful, and you can repeat them using the following tools and equipment:

• Turks;
• microwave ovens;
• drip coffeemakers or geyser;
• coffee machines;
• French-press;
• kemeksa, aeropressa and others.

If there is a perception among professionals about the exclusivity of coffee machines, the most common man preparing coffee in a coffee machine and a Turk. Rather often cooked prepare the drink without boiling - simply flooding it with boiling water directly into the cup. Kinds of drinks that are prepared without the use of special tools are numerous. This espresso, cappuccino, latte, coffee Bavarian, and so on.

Aeropress quickly prepare espresso at home

No less diverse and a list of additional ingredients. Prepare the coffee with milk, cream, cinnamon, syrup and so on. Sophisticated drinks with a few extra ingredients are already in the rank of coffee cocktails or desserts. Many of them are prepared on the basis of the ground beans, the other - with the use of soluble product. By experimenting with the ingredients and flavors of coffee, you can at home to create a unique blend that will amaze family and guests, and most importantly - enjoy themselves.

About coffee recipes can speak and write a lot. This thread is not about one or a collection of culinary guide for baristas. Here are the most interesting ones that can be replicated at home easily.

The basis of most drinks and cocktails and serves classic espresso. It can be cooked in an ordinary Turk with 1 ch. L. ground grains 80-100 ml of water. First, in Turk put coffee, sugar if necessary, put it in a few seconds on the gas and then pour the desired portion of water. Cook until the foam lifting, removing and re-returning Turk on fire.

Some recommend to remove first of foam and putting it into the cup, and then continue to cook for an espresso. The cup, which is poured a drink, too, it is desirable to warm up in the microwave, or pour over boiling water. Recipes of coffee at home can be grouped into several groups.

Classic

This Viennese coffee, Turkish, Bavarian, ice cream, cream and so on. But they can have an unexpected zest.

Coffee with ice cream - what could be more banal. But not in this recipe. First, in the Turk poured a pinch of salt and one teaspoon of sugar and ground coffee. All heated a few seconds and is poured 100-150 ml of water, brewed coffee to first rise foams. It is removed and put in a cup, then cook until done. The finished drink throw an ice cube and allow to cool.

The whisk mixer 20 ml heavy cream 1 h. l. vanilla sugar... In a tall glass put a ball of vanilla ice cream, pour chilled espresso and spread on top of the whipped cream. The grated bitter chocolate is used as decor.

Caramel coffee is easy to prepare in Turku

Recipe coffee with caramel:

• Turk put in 1-2 hours. l. sugar and put on gas;
• Melt sugar taking care that it is not burnt, periodically shaken to this Turk;
• pour the syrup glass of cold water;
• put 2 h. L. coffee;
• to bring the coffee until rich foam, remove from heat and pour into a cup.

The company will make this drink homemade baking and chocolate. There are more complex options cooking caramel coffee, but this is the fastest and affordable. V different countries it can be prepared on the basis of cane, palm and even maple sugar.

Coffee desserts

of coffee smoothies prepared as follows:

• milled to a puree 1 small banana;
• was added thereto 200 ml of low-fat yoghurt without additives whipped in a blender;
• 200 ml of freshly poured and cooled Turkish coffee;
• add a pinch of cinnamon and ¼ hours. l. cocoa;
• once again whipped.

Such air, invigorating and refreshing dessert will incidentally in the hot season. It is easy to make at home.

Bavarian dessert, as seen in the photo, far from drink

Among the complex can be isolated desserts recipe coffee Bavarian. He did not drink, and eat with a spoon, as befits a dessert. To cook it, you must:

• weld 200 ml of coffee grounds from the filter, and diluted with 400 ml of warm milk (temperature 80 ° C);
• 6 to separate the egg yolks and fill them 125g icing sugar, to put on water bath and beat until white;
• connect with coffee and boil for 2-3 minutes in a water bath;
• 30 g of gelatin to dissolve in 100 ml water, filter and combine with coffee, egg mass;
• add to the weight of 300 ml of whipped cream and 60 ml of coffee liquor, all silicone spatula mix gently expanded in portions and send in the refrigerator.

Next, prepare the orange syrup. For this purpose, 500 g of orange peel is removed and squeeze the juice. In 500 ml of water was added juice, chopped peel and 100 g of cane sugar. All simmer until a thick syrup. Coffee is served in the Bavarian kremanki generously poured orange syrup.

unusual recipes

Recipe for a delicious coffee in the Caribbean - this exotic blend of flavors and aromas of the colorful Caribbean archipelago. Here, for every 100 ml of water taken to 1 h. L. ground Arabica pinch orange peel, Cinnamon, vanilla sugar and very little ground cloves. All the ingredients are poured into the Turk, pour cold water and warm up well over low heat. As soon as the first foam rises to the neck of the Turks, it is removed from the heat and repeat the procedure 3-4 times. After this drink give it brew for 2-3 minutes and pour into cups. This beverage has a multifaceted aroma and taste, as well as bracing. It definitely served hot.

This ice can be added to many summer cocktails

Most interesting option including cold drinks - it's milk coffee ice... Cook it very simple. Enough to cook or use the espresso instant coffee... Add sugar to taste and pour the resulting drink without sediment into molds for ice. After the ice coffee is cooked, it spread in a tall glass cocktail and pour cold milk. Put in the refrigerator for 10-15 minutes.

During this time the ice melts a bit and gently connects with the milk. The cooling and invigorating cold coffee ready. It is important to put a lot of ice - a glass and pour milk over it. You can decorate the cocktail cinnamon stick or a sprig of mint.

Original recipes- it is not just an unusual combination of ingredients. It is their interesting presentation and layout. Most simple components can acquire interpretation unexpected and striking the imagination of this surprising and taste buds. It's time to experiment on their own! And in order to discover new recipes were interesting, you can play at your leisure in My café on mobile.

Brew espresso

Espresso can be cooked in an ordinary Turk, but you need to know a few secrets:

• Avoid boiling the contents, or drink may taste bitter.
• As soon as the foam will begin to rise, the Turk must be removed from the stove. Foam settle, then coffee again set on fire. We perform the procedure at least 5 times. The more, the stronger will drink.

Preparing milk froth

Preheated milk whisk until thick foam using a mixer, halo, blender, or french-press.

Combine coffee with milk

• The drink is best served in a porcelain or ceramic cup.

And the milk foam and the coffee itself at the time of the connection must be hot as a cup into which they pour out.

• Before pouring a cup of coffee to be heated, rinsing it with boiling water. Now pour it in the espresso and top with a spoon impose air milk foam. Coffee and the foam is taken in the ratio 1: 1. Do not mix!
• For more delicate taste, In addition to the foam, you can also add milk drink. In this case, the cup is filled with every ingredient (coffee, milk and foam) to ⅓. First, in the cup on ⅓ pour coffee, and then in its center has a trickle fill ⅓ cup milk. Pour it has to be from the vessel in which it is whisking, then spill the drink gently at first did not frothed milk, and then lie flat on top of milky foam cap.
• Depending on the technique of pouring, can be cooked white or black cappuccino. The above describes the preparation of black cappuccino. White same drink is prepared by pouring into a cup heated milk first and then coffee.

Three prescription cappuccino with chocolate, cinnamon and egg yolk look.

Raf coffee: the recipe at home

Ingredients:

• Coffee - .; l 1 h.
• Water - 40 ml;
• Cream - 100 ml;
• Sugar - .; l 1 h.
• Vanilla sugar - 1 tsp..

How to cook raf coffee without the coffee machine

1. If there are coffee machines prepare 1 cup of espresso - if not, cook in Turku.
2. Filter.
3. We warm up the cream.
4. The heated hot coffee add cream and sugar.

Viennese coffee

Ingredients:

• Sahar- 6 h. L .;
• Sugar - .; l 1 h.
• Cream - 150 ml;
• Cocoa powder - to taste;
• Powdered sugar - to taste;
• Cinnamon to taste

Video recipe of Viennese coffee watching.

Frappe at home

Ingredients:

• Espresso coffee or strong coffee - 50 ml;
• Ice - to taste;
• Sugar or honey - to taste

How to cook a frappe at home:

1. Preparing espresso or coffee machine in Turku.
2. Filtered beverage.
3. Optionally, add to it the sugar or honey.
4. We reserve the coffee cools.

How to prepare a latte at home

Ingredients:

Milk - 2 cups;
Strong hot coffee - 1/3 cup;
Cinnamon or nutmeg - to taste;
Sugar to taste

Recipe:

1. Pour the milk into a saucepan and heat on medium-high heat.
2. With immersion blender or mixer whisk hot milk in fluffy foam. It takes about 1-2 minutes. If you do not have a blender, pour the heated milk in the heat-resistant jar with a lid and shake vigorously until until foam appears. Make sure that you use a large enough capacity, and there is room for the foam.
3. Pour brewed coffee into cups, filling them about a third. Then slowly pour the foamed milk.
4. Sprinkle with ground cinnamon latte or nutmeg... Add sugar if desired.

How to prepare coffee in restaurants and bars? This question is of interest to all restaurateurs who care about the reputation of their institutions, and visitors who know a lot about coffee and who value quality and taste of the drink. Without a doubt, in the menu of any high-end restaurants have to be coffee - a drink, without which the vast majority of people can not even imagine their lives. good coffee- this is important conditions coffee's popularity, the restaurant or the bar. No self-respecting coffee lover would not choose a restaurant that serves coffee of low quality, and prefer to spend time with a cup of amazing drink in a worthy institution. By the choice of coffee should be approached with great responsibility, and restaurateurs who are saving for coffee - stupid people.

So, how to prepare coffee in restaurants and bars? To date, there are three main ways of making this famous drink.

Method 1 - locust bean coffee from the coffee machine

Spanners (classical) coffee machines belong to the professional type devices, as they fully meet the needs of high-end restaurants. This coffee machine works as follows: the hot steam under pressure into the horn, and then through the ground coffee ready ot hardened into the cup. Accordingly, the coffee in the apparatus owner places necessary to additionally buy the grinder, temp for compacting the ground coffee and the water softener, as ordinary tap water "rich" chlorine and other impurities, is not suitable for cooking an excellent beverage and surely , good coffee beans... Desirably, the water before reaching the coffee machine held purification stage - this ensures good quality of the beverage and long term reliability. Another prerequisite for the preparation of excellent coffee is a rich experience bartender barista, who must be able to competently handle the device.

Making coffee using coffee machine bean type is the most popular method among professionals. In an institution in which during boiling coffee using this approach, the client will be served good drink with an excellent bouquet. Since one portion takes about 8 grams of ground coffee, the cost of a cup of this drink is from 7 to 12 rubles, provided that the owner of the institution buys quality product It costs from 800 to 1500 rubles.

We offer you a visual picture of all stages of the process of preparing a beverage in the coffee machine bean types, including grinding grains, coffee powder compaction and directly the cooking process.

Horn in the coffee machine at the time of the Strait of coffee

Method 2 - coffee from a fully automatic coffee machines

The demand for this coffee is very large, and this method of cooking is especially popular in restaurants fast food... From the above-described apparatus automatic coffee machine is characterized in that it has a built-in grinder, and requires little or no human intervention. All processes machine holds its own, and the bartender is only necessary to press the corresponding button. The main feature of these coffee machines - a rather high cost, but they are more picky in care and maintenance than the classic open-end phones.

Despite the apparent ease of coffee in automatic devices, real professionals choosing only classic car horn type. The fact that the quality of the finished beverage from a complete machine depends on the settings of the machine, not the skill of the bartender, barista. In Italy - a country with a rich coffee culture, where people are perfectly versed in coffee, where strong competition between the restaurants and coffee shops, the most common is precisely locust bean coffee from the coffee machine. Such a device - a mandatory attribute of any Italian coffee houses, where the staff knows what a real quality coffee, and in which it is able to properly cook and serve.

3 Way - pouring coffee from a coffee machine

Another massive way of making coffee, which is popular in fast food - is pouring coffee from a coffee machine. Very often in cafes and bars, which serves breakfast and lunch, and in which the flow of customers is very large, the staff prepares a coffee in the so-called heavy-type coffee machines. These devices are equipped with special filters and require the use of ground coffee, which is considered cheaper and less quality than cereal varieties. Ready drink is being poured into the flask, which is heated during the preparation of the special plates. Depending on the volume of the flask, staff establishments may prepare 10 or more drinks per time portions. Of course, this simple apparatus can not please fastidious gourmet fine drink with a rich taste, since water is not passed under pressure, but only under the influence of gravity. Of course, much depends on the quality of the coffee, but we dare to suggest that the institution fast food are unlikely to spoil customers elite varieties of coffee products. The unit itself is much cheaper carob classic cars, and do not have to spend money on the grinder. The average cost of a cup of coffee from the coffee machine pouring is 6 rubles.

If a bar or cafe owner taste qualities coffee fade into the background, it often uses inexpensive espresso machine pouring type. However, we must understand that among his clients never prove true connoisseurs of coffee products.

4 method - coffee from the Turks

A method of making coffee in the Turk (or Cezve) - one of the oldest in the history of coffee - does not enjoy wide popularity in Russia, however, it is quite common in the Middle East and CIS countries. Boiling coffee using the Turks is one of the most sophisticated ways, and reward barista in this case is the praise of satisfied customers. However, much depends on the skill of the bartender. If you open a high-end restaurant, the addition of locust bean coffee espresso machine will be out of place to include in the menu of coffee, brewed in the Turk.

To prepare good coffee, the master must skillfully master the art of using kofevareniya Turks. This is an extremely time-consuming process, as it requires constant attention from the bartender and a good reaction. The cost price of the coffee is the highest - about 10-15 rubles per cup, but do not doubt that your customers will be delighted. In modern restaurant business institutions offering coffee from the Turks - one, two and miscalculated. Therefore, adding a menu drink from the Turks, you will certainly get the attention of gourmet to your restaurant and earn loyal customers.

Coffee in Turku can be used as blends classic and exotic coffees. In addition, pots gives a unique opportunity to experiment with varieties and varieties of coffee. If the setting locust bean coffee machines for cooking of one sort or another is necessary to make certain changes, the Turks in this regard, it is undemanding.

If we compare the average sales prices of coffee, prepared in different ways in different capital institutions, it will be the most expensive coffee from the Turks - even the cost varies from 150 to 300 rubles per cup. In second place is the coffee of locust bean coffee machines: the average price of an espresso in Moscow - 80-150 rubles, that is the most popular price of 100 rubles, and cappuccino - 100-200 rubles (120 rubles).

So, you are familiar with the most common ways to make coffee in the restaurant. There are two known methods for preparing a beverage using a capsule and the coffee pod coffee. They often engage in small restaurants and bars, but for a decent institution, these methods are categorically not suitable. Vkusoaromat drink born in the light of the capsules is not going to any comparison with the original coffee from the Turks or locust bean machine. However, if you are not going to submit its guests drinks High Quality and do not plan to pay special attention to the coffee category, then you should not entertain the hope that someday your institution will be in the list of the most popular restaurants.

The basis of any coffee - and water quality grain. On the other tricks we asked to speak to a professional barista Alexander Tena and founder of the network of coffee houses "Dablbi" Anna Tsfasman.

Getting good coffee begins

The taste of the beverage is directly dependent on the quality of grain, degree of roasting and the water which was used for its preparation.

Alexander Ten

Good coffee starts with good beans. But alas, it can not be found on supermarket shelves. Everything that you see in grocery stores - a commercial coffee poor quality fried until coals state (even the Italian flag on the package will not save you from the bitterness that many mistake for a genuine taste).

Good coffee does not need flavors and is sold only in beans. I recommend buying it in coffee shops. They can help you select the appropriate grade and talk about different ways cooking. Grinding depends on the type of brewing: universal milling, suitable for all kinds of coffee, not (as in a coffee shop you still have to pray and make). It should be remembered: ground coffee quickly runs out of steam, so it must be right to cook and drink.

When buying coffee, pay attention to the packaging: it should have a degassing valve to release carbon dioxide and does not let oxygen. This is very important: the oxygen oxidizes the coffee and destroys flavor and carbon dioxide naturally stands out coffee beans after roasting. No need to chase after the most recent grain, as it still emits carbon dioxide, which will prevent you appreciate the taste of coffee.

Anna Tsfasman

If you make coffee at home, using 100% Arabica. When buying look at the grain roasting date, area and height growth. Is repelled by their taste preferences. Enjoy smooth, well-balanced coffee? Pay attention to the regions of Central and South America. Salvador, Brazil, Honduras - the taste you will be able to catch the chocolate, nuts, caramel and tropical fruits. And if you like coffee, "sour", choose seeds from Africa - thanks to height growth and richness of soil, they have a balanced acidity.

What cooking methods exist

The coffee boom brought fame to many unusual methods of preparing coffee. On the pages of the coffee often discussed funnel, French-press and other mysterious things. What does all this mean?

Anna Tsfasman

Ways to brew coffee a lot. They can be divided into two types: immersion and Drip. Immersion - total immersion is the coffee into the water, it is treated the Turks, French-press coffee, brewed in a cup. Drip - is "dripping" that is, all the ways in which coffee is poured on top of water, and then through the filter of "digs". In another way, this method is called "purover" (from the English «pour over» - «to pour from above").

All methods of brewing through the filter is also called "filter coffee". These include the V60, kemeks, Kalita. There are also methods that combine both of these methods (e.g. Bonavita and aeropress).

Alexander Ten

Coffee can be prepared with the help of technology (espresso machine) and hand - made by hand coffee is considered to be an alternative. Alternatively, you can learn at home without serious financial and time costs. To do this, it is best to use monosort light roast - so you will emphasize the taste, inherent nature, rather than frying.

Different methods of cooking different time, complexity, amount of coffee required for one serving. Personally, I like the most of the funnel. Their diversity is striking. They can be made of ceramic, clay, copper, plastic - in general, the process of making coffee becomes almost a meditation. The alternative is usually more meaningful for caffeine compared to espresso: all the fault of the time of interaction with water. Preparing espresso 20-30 seconds, Bonavita, for example, ten minutes.

How to make coffee at home

It is important to know how to make coffee so that the taste of the drink to please you, and in the early morning, and in the middle of the day.

Alexander Ten

The main and most traditional way of making coffee - in Turk. And how to cook it: Sprinkle freshly ground coffee in Turku, fill it with water and put on fire - try not to bring to a boil (skin should not be raised three times, as they think). Your task is to remove the Turk from the heat as soon as they went up the crust, but the liquid is not yet in full swing. Then give Turk a minute 'rest', flush slurry and pour the drink into cups.

The main rule of coffee - do not be afraid to experiment. Try different ways... Remember, if you are cooking for yourself and you like it, then you're doing well.