African coffee.
1st method (for 4 cups) Finely ground coffee 6 tsp Boiling water 4 cups Cocoa powder 1 partial tsp Cinnamon 1 pinch Cognac, sugar Mix all the above products and cook over low heat. Add cognac to the finished coffee. Serve hot. Method 2 Hot water is poured into a coffee pot, finely ground coffee, cocoa, cinnamon are placed and heated to a boil. Served hot. Water - 200 g, ground coffee - 2 teaspoons, cocoa - 1/3 teaspoon, sugar and cinnamon - to taste.
Bedouin coffee.
The drink is prepared for 18-20 hours on hot sand. The water evaporates slowly. In the process of such a gradual sublimation, a caffeine concentrate is obtained, which is then poured into cups in a few drops. Only a few drops of a kind of thick oily liquid of almost black color with an incredibly strong aroma are always poured to the bottom of the cup. Drink it in small sips, be sure to drink cold water. Coffee is called "Bedouin" because only the Bedouins have the patience and time to prepare it, but it is still a symbol of hospitality in Saudi Arabia today.
Belarusian coffee.
2 teaspoons of ESPRESSO ground coffee, 100-120 ml of boiled water, 2 tablespoons of Belovezhskaya Special Bitter tincture, 1 Stolichnaya or Tongue with liquor candy. Rinse the dishes (coffee pot) in which coffee will be brewed with hot water, pour coffee with sugar into it and pour boiling water over it. Cover with a lid, let stand for a few minutes and put on low heat. As soon as the coffee begins to rise, immediately remove from heat. You don't need to stir the coffee. After 5 - 10 minutes, pour it into a heated ceramic cup, add the specified amount of tincture and put the candy.
Berlin melange.
Coffee, juice and milk are mixed and powdered sugar is added. Poured into cups. Strong chilled coffee - 1/2 cup, cherry or cherry juice - 400 g, condensed milk - 1/2 can, powdered sugar.
Coffee Melange in Bulgarian.
30 g of coffee beans, 500 ml of milk, 75 g of sugar Grind coffee, pour into a coffee pot, pour boiling milk, sweeten with sugar, close the lid and cook for 4-5 minutes. Remove from heat, pour into cups, pre-rinse with boiling water, drink hot.
Brazilian coffee.
1st method 2 teaspoons of coffee, ½ teaspoon of cocoa, sugar to taste, 1 small cup of rum, 40 ml of cream, 100 ml of water. From water, sugar and cocoa, prepare a hot drink, add coffee. Boil the mixture, then strain, if necessary, sweeten and pour into cups, but so that they remain incomplete. Flavor coffee with rum to taste. Put cream on top. Method 2 Chocolate (125 g) is crushed into small pieces and dissolved in strong hot coffee (1/2 cup).
Add 3 cups of hot milk to the mixture, whisking continuously. Sugar - to taste. Pour the drink into small cups, each decorated with 1 teaspoon of whipped cream. 3rd method Ground coffee 8 tsp Cocoa powder 1 tsp Sugar 1 tsp Rum 4 glasses Cream 150 g Water 400 ml Boil cocoa from water, cocoa and sugar, add coffee to it and bring to a boil. Strain the prepared drink, add sugar if desired and pour into cups. Then pour a little slightly warmed rum into each cup and put the whipped cream.
Warsaw coffee.
1st method 50 g of strong black coffee, 125 g of milk, 1 teaspoon of sugar, or per glass: 6-8 g of natural coffee, 2-3 teaspoons of sugar, half a glass of milk. Brew strong coffee, pour milk into it, add sugar and bring to a boil. Whisk lightly before serving to form foam. As soon as it appears, apply immediately. 2nd method Sugar and hot milk are added to strained black coffee. Hot froth is added to coffee before serving. removed while heating milk. 3rd method Pour coffee into a coffee pot, pour boiling water (100 g per 1.5 tablespoons of coffee), bring to a boil. Remove from heat, filter, add milk or cream in a ratio of 1: 1 and sugar. Bring to a boil again. Poured into cups. Put milk foam on top.
Hungarian coffee.
Hungarian coffee has two features. The first concerns what is called "fortress" in the language of all lovers of this drink. She is extraordinary. The second is that there should be a little of it in the cup. Here is the most common norm among Hungarians: 6 grams of coffee per 50 grams of water. For comparison: the usual norm in Russia is 8 grams per 150 grams of water. Otherwise, the preparation of Hungarian coffee does not differ significantly from how it is done according to other recipes, in particular, oriental coffee.
Today in Hungary, most coffee is prepared by automatic coffee makers. However, the Hungarians do not forget the old proverb: "Good coffee must be black as the devil, hot as hellfire and sweet as a kiss." True, it resembles the Tyleran formula, but what is, is. There is also a joke that the inhabitants of Budapest drink almost two tributaries of the Danube in the form of coffee.
Viennese coffee.
Coffee in Vienna deserves a special mention. In relation to him, the crowns are extremely picky. Ordering coffee in Vienna is a whole science, without knowing which you will get into trouble and instead of a branded drink you will get a “passing option”. Simply asking for "coffee" here, with its many varieties, means to reveal blatant "coffee" illiteracy.
In Vienna, strong black coffee is only mocha. Viennese “melange” varies depending on the amount of milk “brown”, “gold”, “lighter”, “darker”, coffee, on the contrary, “capuchiner” - dark brown, the color of a capuchin hoodie.
Gourmets will ask for coffee with the addition of rum or cognac, while aristocrats will prefer "imperial melange" (with the addition of egg yolk). Turkish coffee is served here only in Turks, but upon request they can also be filtered. Depending on the addiction to cream, the options are divided into “separa” (coffee and milk separately), “fiacre”, “mozargan”, “margiloman”, “consul” and others. Sugar should certainly be served on a silver tray, put a spoon not on a saucer, but on a glass of water. So what in many books is usually usually presented as "Viennese coffee" will surprise the imperturbable Viennese very much.
Nevertheless, below are two recipes that have come into use as Viennese coffee and Viennese coffee. In addition, the recipe for exotic Viennese coffee with spices is given. 1st method Put sugar into the prepared black coffee. Separately, beat cream with powdered sugar. When serving, put whipped cream in a cup of coffee. 2nd method 2 cups of strong black coffee "ESPRESSO" brewed according to the usual recipe, 2 teaspoons of sugar, 40 g whipped with 1 teaspoon of sugar, cream, vanillin, chocolate chips.
Pour sugar into hot coffee, poured into glasses at 1/2 their height, put whipped cream on top with a spoon. For lovers, you can add a little vanilla and sprinkle with chocolate chips. It is allowed to serve cream separately in a bowl or a vase and a front plate with a teaspoon for unfolding. Cream should be 35% fat, chilled. 3rd method In black coffee, poured into cups, carefully put a spoonful of cream whipped with powdered sugar and vanilla (per 100 g of cream - 2-3 tablespoons of powder and a few vanilla crystals). Top the drink with chopped chocolate.
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