Espresso: kuyini nendlela upheke ekhaya?

Isaga-Turkish uthi: "Coffee kufanele kube mnyama njengendwangu esihogweni, ayenamandla njengama ukufa futhi mnandi njengoju uthando." E-Italy, ukuze ungeze ukuthi "ikhofi espresso kufanele kube."

"Espresso" - kuyini? Espresso e-Italian (espresso) inezincazelo ezimbili - fast and "isibambo", ie lenziwa ngaphansi kwengcindezi ... Empeleni, it has izici ezimbili eziyinhloko yalesi indlela kulungiselelwa ikhofi: kwenziwa ngokushesha futhi ngesikhathi ingcindezi ethile.

Lena okusungulile luyingxenye Italy, okuyinto kamuva ngilinqobile izwe. Espresso ikhofi umshini has sici esisodwa esiyinhloko - awukwazi ukupheka e Turku, kodwa kuphela nge-espresso umshini ekhethekile. Eyokuqala thuluzi yasungulwa unjiniyela ephuma e-Italiya, Luigi Petstsera ngo-1901. Ekuqaleni, amaNtaliyane abangu wadida: "Espresso - kuyini?" Kodwa-ke, uzama phakade wanikeza lesi baphuze izinhliziyo zabo. Futhi manje e-wendawo ikhofi izitolo ngokwanele ukuze bakwazi ukucela «ikhefi», ukuze alethe kuwe anephunga elimnandi espresso.

Kuyini, phela futhi ukuthi lihluke kanjani ikhofi njalo? Ngu ezimangalisayo, liqinile, Penke "cream" Madoda beige kanye ensundu, njengoba amaNtaliyane athi. Nokho, ngalesi ivolumu, yebo. Classic espresso - 25-30, esiphezulu 40 ml.

It ibhalwe ngaphansi kwengcindezi 9 eziphindwe, ezingeni lokushisa 88-92 ^° C Ukupheka Time - imizuzwana 25, ukubekezelelana e noma isiqondiso - imizuzwana 3. Lena akukho ngozi. Iqiniso liwukuthi phakathi nalesi sikhathi isiphuzo uthola wonke umsoco eziqukethwe ikhofi, futhi ngemuva kwemizuzwana 30 nje kuza i-caffeine, tannins namanzi.

Izithako eziyisisekelo ukulungiswa isiphuzo: ikhofi okugazingiwe, ushukela, usawoti namanzi. Izinhlamvu kufanele kube phansi amaphakathi, ushukela - evamile isihlabathi esimhlophe namanzi - usawoti elicwengekileyo njengoba usawoti.

Lungiselela ikhofi espresso ekhaya kungenzeka kuphela espresso umshini ekhethekile okuyinto manje uthenge kunoma iyiphi zikagesi esitolo. Zonke ezinye izindlela, ukunikela apheke ikhofi e Turku, eqinisweni, enze kube nokwenzeka ukuba uthole ikhofi amagwebu, kodwa hhayi espresso.

Okukhethekile ikhofi Imishini carob, carob autosampler kanye othomathikhi. Ukupheka wabo ngendlela ehlukile kunesidingo.

I imoto carob wena ekulaleni 7-9 g asanda nepepper ikhofi
tempera pressuete, cindezela inkinobho ukulungiselela futhi uqiniseke ukuthi 30 ml isiphuzo is batheleka inkomishi 25-30 imizuzwana, bese uvala umshini futhi ngokushesha baphuze isiphuzo, kuze Foam Ukitaza futhi liyancibilika olimini.

Uma ungeyena connoisseur omkhulu we-espresso, futhi imali unayo esingaphansi singathanda, ukuthenga carob ikhofi mshini dispenser othomathikhi yamanzi. Le divayisi uzokusindisa kusukela manipulation zakamuva eyinkimbinkimbi - ukufinyelela esifike ngesikhathi ukugqagqana isiphuzo ku indebe. Zonke ezinye kusadingeka ukwenza konke ngokwami.

Uma nesikhathi esanele futhi izimali uvumele noma uyenze yimuphi fan of ezishintshayo umsebenzi wezandla, okukhethayo - umshini, okuyinto uyokwenza konke yena. Uzodinga kuphela ukugcwalisa okusanhlamvu kuyo, futhi naye, ugaye kubo, futhi ngeke ukhethe inombolo oyifunayo, futhi Xpress futhi uthele inkomishi. Futhi latshela ukuthi konke usulungile, ungakwazi uphuze. By endleleni, uma usetha timer kulo mshini, ngakho-ke sivuleka ngokwayo - yilokhu weza intuthuko.

Ezweni lethu lolu hlobo isiphuzo elimnandi wangena nineties ekuqaleni kwekhulu lamashumi amabili. Kwabe sekuthi ngo-zokudla "espresso" yavela okokuqala. Ngathi: "Kuyini?" - Bakwethu bamangale, spoilt by phesheya e-Europe. Manje, lesi siphuzo kungenziwa yayala kunoma iyiphi cafe ngisho ukupheka usekhaya.