Italy: ntoni na nendlela ukupheka ekhaya?

Umzekeliso Turkish uthi: "Coffee kufuneka ibe mnyama njengelabafileyo, Esiqinileyo ukufa inencasa nothando." E Italy, ukuba ukongeza ukuba "espresso yekofu kufuneka."

"Espresso" - ntoni na? Espresso Italian (espresso) iye iintsingiselo ezimbini - fast and "acofwa", oko kukuthi, ezenziwe phantsi koxinzelelo ... Enyanisweni, ukuba uneempawu ezimbini eziphambili yale ndlela kulungiselelwa coffee: oko kwenziwa ngokukhawuleza kwakunye noxinzelelo ethile.

Le nto yenziwe nje Italian, apho kamva ndiloyisile ihlabathi. Espresso Umatshini coffee na inkalo enye ezinkulu - ungakwazi ukupheka e Turku, kodwa kuphela umatshini espresso okhethekileyo. Isixhobo yokuqala kusungulwe njengoononjineli evela eItali, Luigi Petstsera ngo-1901. Ekuqaleni, lo AmaTaliyane Amangaliswa koko: "espresso - ntoni na?" Kodwa ke, bezama ngonaphakade wanika oku asele iintliziyo zabo. Kwaye ngoku iivenkile zekofu wengingqi ngokwaneleyo ukucela «yokudlela», ukuba akungenise ezithile elimnandi espresso.

Yintoni na, emva konke, nendlela iyahluka ukusuka ikofu rhoqo? By ebalulekileyo, niqinile, beige and brown Penke "cream" Madoda, njengoko abavela kuthi. Kaloku, ngenxa umthamo, kakade. Espresso classic - 25-30, ubuninzi 40 ml.

ukuba iphekwe phantsi koxinzelelo of umoya 9, kubushushu ka 88-92 ^° C Cooking Ixesha - imizuzwana 25, lo nokunyamezelana macala - imizuzwana-3. Oku akukho ngozi. Inyaniso kukuba ngeli xesha simswelise ufumana zonke izondlo equlethwe ikofu, yaye emva kwemizuzwana 30 kufika nje caffeine, tannins kunye namanzi.

Izinto ezisisiseko lokulungisa othululwayo: ikofu ezigcadiweyo, iswekile, ityuwa kunye namanzi. Iinkozo kufuneka ibe phantsi eliphakathi, iswekile - le yesiqhelo intlabathi emhlophe, amanzi - lihluzwe lweTyuwa netyuwa.

Lungiselela i coffee espresso ekhaya kunokwenzeka kuphela kumatshini espresso eyodwa ngoku zingathengwa kuyo nayiphi na ivenkile izixhobo. Zonke ezinye iiresiphi, ukucela ukuba apheke ikofu e Turku, enyanisweni, yenza kube lula ukufumana ikofu amagwebu, kodwa espresso.

oomatshini coffee elithile zezi carob, carob autosampler kunye automatic. Wapheka kuyimfuneko eyahlukileyo.

Le moto carob uza kulala 7-9 g esandula ukusilwa coffee
tempera pressuete, cinezela iqhosha ukulungiswa kwaye uqinisekise ukuba i-30 ml ethululwayo igalelwe ikomityi 25-30 imizuzwana, uze ngokukhawuleza cima umatshini ze usele isiselo, kude kube alephuze amagwebu tickles azinyibilikise elwimini.

Ukuba akukho Connoisseur enkulu espresso, kwaye imali onayo ngaphantsi kwe singathanda, ukuthenga carob umatshini coffee kunye kwisixhobo oluzenzekelayo amanzi. Esi sixhobo uya kuphelisa kuni ukuphululwa aphucukileyo yakutshanje - ufikelelo ngexesha zinonxibelelwano sabantu kwindebe. Zonke ezinye kusafuneka ukwenza yonke into ngokwam.

Ukuba icinezelwe ixesha kunye nemali kuvumela, okanye ngaba wenze naluphi fan lo matshini yabasebenzi manual, ukhetho lwakho - ngomatshini, nto leyo eya kwenza yonke into ngokwakhe. Kuya kufuneka ukuba ugcwalise ingqolowa kuyo, yaye naye, usile kubo, kwaye khetha kwinamba oyifunayo, uze Xpress ndinithululele ikomityi. Kwakhona Bakhoba ukuba yonke into ilungile, ungakwazi usele. Ngendlela, ukuba ungacwangcisa timer kulo matshini, ngoko yona phezu ngokwawo - oku koko beza inkqubela.

Kwilizwe lethu olu hlobo isiselo esimnandi weza ekupheleni koo ekuqaleni kule nkulungwane yamashumi amabini. Emva koko zokudlela "espresso" wabonakala okokuqala. "Yintoni na?" - abakhaya ukumangaliswa, okhohlisayo ngokuhamba amazwe e-Europe. Ngoku, le ethululwayo zinoku-odolwa nangayiphi cafe kwaye upheke ngokwakho ekhaya.