THE CLASSIC COFFEE PREPARETION
Is very traditional in almost all of Latin America, feeling the aroma of coffee sneaking in is something that transports us to childhood, to remember how our grandparents prepared those delicious cups.
The preparation of this coffee can be simple but at the same time we must take into account a technique to achieve the flavour and texture that this method of preparation must have, a result with bright tones and an exquisite sweetness.
THIS SHOULD BE CONSIDERED.
We must bear in mind that the water should not exceed 92 ° C that is, before the water begins to boil bubbles are generated which indicate that it is the point to prepare a delicious cup of coffee.
For every 8 grams of ground coffee, a 6-ounce cup of it is made. If the water comes to a boil, it can be turned off and left to stand for 6 to 10 seconds. Then it will lower the temperature at which we want.
Pour the water over the strainer until all the coffee is wet. It stops pouring (a pause) so that the product opens and receives the water better, after 10 or 15 seconds water is still added very slowly to extract all the coffee.
This method is also characterized by having a perfect balance between sweetness and acidity. A very smooth result and enjoy a delicious cup.
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