Breaking
FoodNerdy Recipes Management System
Tag

how

Browsing
Cooking Tips

Preparing Espresso With The Portafilter: Here’s How

In our guide you will find helpful tips for preparing your espresso with the portafilter machine. We show you how it works.

What is a portafilter machine?

The portafilter machine was developed in Italy to simplify the preparation of an espresso. No wonder it is often referred to as an espresso machine. The first portafilter machine came onto the market as early as the beginning of the 19th century. The aim of such a machine was to better extract the aromatic substances from the coffee beans. When preparing an espresso manually, the contact time between water and coffee powder was too long, so the coffee often tasted bitter. The right pressure with which the water is pressed through the coffee powder is decisive for a short contact time. In the beginning, portafilter machines worked with a lever. Then semi-automatic machines followed, and there are now modern devices with many parameters that can be set individually.

How a portafilter machine works

The portafilter machine is named after the removable portafilter. This is the holder for the sieve. The sieve is filled with freshly ground coffee powder and fixed in the machine. For perfect coffee enjoyment, water is pressed through the coffee powder in the sieve at high pressure. In addition to the portafilter, the machine consists of the following elements:
Electric pump for optimal pressure
Heating element and boiler to achieve the right brewing temperature
Steam lance for frothing the milk
water tank
brew group

This is how the perfect espresso succeeds

Use our eight-step guide for an espresso from the portafilter machine. This shows you all the important basics:

Preheat the espresso cup and machine
To ensure that the espresso does not cool down too quickly and that the drink is not exposed to severe temperature changes that negatively affect the coffee aroma, you should fill the cup with hot water in advance and set it aside. Most portafilter machines have an integrated hot water dispenser for this purpose. The portafilter machine itself must also be warm. Therefore, turn on the machine at least 25 minutes before preparation and let it warm up.
Clean portafilter machine
As with any coffee maker, you should first remove old coffee grounds from the portafilter and then carefully wipe off oils, fats and other residues. These can then no longer influence the taste of the espresso. Make sure the portafilter is dry before filling.
grind the coffee finely
A coffee grinder with a disc grinder grinds the beans extremely evenly and thus delivers a perfect grinding result. Be sure to grind the coffee beans finely. Beans that are ground too coarsely can quickly taste bitter. In addition, finely ground beans have more surface area and therefore require less contact time to release the aromas.
Dose the coffee powder correctly
The portafilter should ideally be filled to the base for dosing. The dose is crucial – the powder should therefore only be slightly heaped. In most cases, a portafilter contains around 7 – 9 grams of coffee powder for 25 ml of espresso.
Smooth the surface
As soon as you have filled the portafilter to the brim, you can gently tap the espresso powder and smooth it out with your index finger. With an optimal surface you do the preparatory work for the subsequent tamping.
Tamp espresso powder
When it comes to the tamper, one usually speaks of the so-called “coffee tamper”. This is used to compress the powder and compact it enough to withstand the incoming water pressure, allowing the flavors to unfold slowly. For an optimal result, a pressure of 10 – 15 kilograms is recommended.
Pre-rinse group head
Like almost all parts of the portafilter machine, the brewing head must be cleaned before use. To do this, you can simply run hot water through the group head. This is called making an empty reference. Any coffee residues from the last extraction are loosened and the water that is too hot is drained.
Clamp in the portafilter
Now all the precautions for a perfect espresso have been taken. Finally, clamp the portafilter into the machine and press the lever to brew. After about eight seconds, the first espresso flows into the preheated cup. For 25 ml of espresso, wait around 25 seconds before you pull the lever up again. Stir in the crema before drinking so that the aromas can unfold in the espresso.

Espresso without portafilter

In order for the perfect espresso to be successful even for beginners, the right equipment must of course be used. In the home, the user usually does not have professional catering equipment. Even a small portafilter machine is not cheap. Part of the investment is in accessories such as the espresso grinder. This does a crucial part of the work and helps you to find the perfect degree of grinding. If you want something a little less artisanal, but still just as tasteful, then rely on a fully automatic coffee machine. At the push of a button, this not only brews espresso, but also all coffee specialties with espresso, such as cappuccino or latte macchiato. Good to know: The espresso maker cannot make an espresso at all because there is not enough pressure. Nevertheless, the coffee can be espresso-like.

Keep Reading
By
Food

How Sage Honey Works and a Recipe to Make Yourself

Sage honey is an effective home remedy for cold and flu symptoms. Here you can find out how sage honey works and how you can make it yourself.

A sore throat, cough and hoarseness are among the most common symptoms of a cold or flu. Sage honey can provide quick relief and aid in healing. It is also a natural alternative to conventional cough syrups, which often contain questionable ingredients and should be used with caution, especially in children. You can find out more about this in our article cough syrup for children: risks, home remedies and what you should consider.

As the name suggests, sage honey consists of only two ingredients: sage and honey.

Sage is a well-known medicinal herb that has anti-inflammatory, analgesic and antibacterial properties. That is why it is a popular home remedy for sore throats and coughs.
Honey also has anti-inflammatory and antibacterial properties. It is therefore well suited as a carrier for the sage.
Important: If possible, use regional organic honey from Germany for the sage honey. This way you can be sure that it was not imported via CO2-intensive transport routes. In another Utopia article you will find out what you should consider when buying honey.

Make sage honey yourself: Here’s how

Ingredients:

20leaves of fresh sage
500 ghoney
optional: lemon juice

Directions:

Wash the sage leaves thoroughly and then drain them. Then cut them into small pieces.
Place the honey in a large sterilized jar. The glass should be able to hold at least 700 grams.
Stir in the chopped sage. Tip: If the honey is very thick and stirring is too difficult, you can dilute it with a little lemon juice.
Place the sage honey in a dark place and let it steep for at least four weeks. After this time he is finished.

Sage honey: tips and hints

The earlier you take the sage honey, the better it can work. At the first scratchy throat, start applying the sage honey. Let it slowly melt on your tongue.

Since sage contains the neurotoxin thujone, you should consider the following points when using sage honey:

Overdoses of thujone can cause symptoms of poisoning such as tachycardia, dizziness and cramps. Since the thujone content of sage honey is difficult to determine, to be on the safe side, you should consume a maximum of five teaspoons of sage honey a day.
New studies have shown that sage is suitable for long-term use without hesitation. However, you should seek medical help if your symptoms have not improved within three days.
Children younger than one year should not eat honey. As a natural product, honey can contain bacteria that can cause life-threatening bacterial infections in babies.
Pregnant and breastfeeding women should also avoid taking sage honey.

Keep Reading
By
Cooking Tips

This is How Russia Has Breakfast: Kasha, Blini And Fried Potatoes For the Perfect Start to the Day!

Zavtrák is the name of the traditional Russian breakfast. If you like it hearty, this is the right place for you in this country, because things get really rich here early in the morning.

Milk porridge (kascha), sausages, fried potatoes, scrambled eggs, pancakes (blini), quark pancakes (syrniki), bread, butter, jam, kefir and much more are what Russians love to eat with their morning meal. In this way, despite the harsh climate, they are already equipped with enough energy for the day in the morning.

These Russian specialties are very popular at breakfast: a national dish called kasha, a porridge made with milk, mostly made from buckwheat, but also made from oats, barley or rye, and blini – also affectionately called blinchiki – the traditional Russian pancakes.

For all lovers of hearty, hearty cuisine, this delicious breakfast offers a really tasty and energetic start to the day.

Food culture in Russia

In general, Russian cuisine is very diverse: this is because in this large country different ethnic groups live together and mix their traditions. In addition, the food culture in the city differs greatly from that in rural areas: Most people in the country eat richer and heartier food, while people in the city are also influenced by international eating habits and eat a little more “globalized”.

How do you prepare a Russian breakfast?

get hungry and want to prepare a breakfast like in Russia? Then let’s see together how to do it and what ingredients you need for it.

The first thing you should do is open your fridge and see what’s left over from yesterday, because Russians often have leftovers from the day before for breakfast, such as rice, noodles or fried potatoes.

Now set up a hearty sausage and cheese platter, warm up a few sausages and prepare the eggs – either scrambled or fried, just as you like. Don’t forget the bread: white bread is fine, although the Russians themselves prefer black bread. Just like in Russia, your morning meal should not be without various dairy products such as cottage cheese, kefir and sour cream.

That was the easiest part, now comes the preparation of the Russian kasha (milk porridge) and the blini (Russian pancakes). For this we give you the following breakfast recipes:

1. Recipe kasha – Russian milk porridge:

Ingredients (2 people)
75 grams of buckwheat
250 ml milk (1.5% fat)
1 pinch of salt
2 tbsp poppy seeds
As you like: some sugar, butter, jam, fruit or meat preparation

preparation

Briefly toast the buckwheat in a saucepan and add the cold milk, salt and poppy seeds. Let the porridge cook on low heat for about 10 minutes. Stir the kasha from time to time.
Russians usually serve their kasha with sugar and melted butter, more often with fruit, or sometimes with meat dishes for a savory version.

2. Recipe Blini- Russian pancakes:

Ingredients (2 people)
150 grams of wheat flour
12 grams of yeast
250ml milk
12 grams of butter
1 egg
50 ml cream
1 tsp sugar
½ tsp salt
some oil
At will: jam, sour cream

preparation

Dissolve the yeast in the milk and add half the flour and the melted butter. Leave the mixture to rest for about 30 minutes. Now separate the egg and mix the yolk with the sugar in a bowl. Now whip the cream and then the egg white until stiff. Then fold it into the whipped cream. Stir the dough and add the remaining flour, salt, egg yolks with sugar while continuing to mix. Finally, add the cream and egg white mixture and let the dough rest for a few hours. Now heat some oil in the pan, add some batter and fry your Russian blinis on both sides.
In Russia, blinis are either filled with jam or served folded, then dipped in sour cream.

Keep Reading
By
Cooking Tips

This is How Coffee is Prepared with the Chemex

Have you ever made coffee with the Chemex? No? No problem, we’ll explain how you can use the glass filter carafe to make a particularly clear and aromatic coffee.

What is a Chemex?

The Chemex is a traditional way of preparing filter coffee. The German chemist Peter Schlumbohm invented the filter carafe in the mid-20th century by building a glass funnel onto a simple Erlenmeyer flask. You may remember the latter from your school lessons, because the Erlenmeyer flask is normally used for chemical experiments. Schlumbohm traveled to the United States to sell patents for other inventions there. In 1941 Schlumbohm registered the patent for the invented filter carafe. To this day, the Chemex and its special filters are manufactured by the Chemex Corporation in Chicopee (Massachusetts, USA) and distributed worldwide.

At the time, Schlumbohm was probably not aware that he had invented a real cult device. The shape of the machine is reminiscent of an hourglass. The heat-resistant wooden belt that connects the two pieces of glass and also serves as a handle is striking.

What is special about a Chemex?

In 1958, thanks to its design, the Chemex even made it into the New York Metropolitan Museum of Modern Art, one of the most important art museums in the world, and it is still there today. However, the long-standing popularity of the machine can be explained above all with the consistently high-quality coffee result. Its secret lies in the extra thick coffee filter, in which oils, suspended matter or sediments are retained. This gives you a very pure and tasty coffee without a lot of bitter substances. In addition, the filter is shaped like a cone, which means that the coffee is extracted very evenly with this pour-over method. You usually have to buy the coffee filters separately.

How to make coffee with a Chemex

Preparation with a Chemex is quick and easy. Nevertheless, it is important that you follow the individual steps in order to be able to enjoy the full coffee aroma at the end. This is the pour-over method with a filter, which we will now present in more detail.

Ingredients needed for one liter:

60 grams of ground coffee with a medium to coarse grind
1 L of water with a temperature of 96 degrees

Step 1: Heat the water

The ideal water temperature is about 96 degrees. If you don’t have a thermometer, heat water in a kettle and then wait two minutes. The water is then almost at the perfect temperature.

Step 2: Unfold and insert the filter

When you unfold the filter, you get a page with three layers of paper. It is very important that this side is on the Chemex spout. This makes the filter paper more stable on this side and prevents it from getting stuck in the spout during extraction and preventing air from escaping from the carafe.

Step 3: Rinse the filter

Pour hot water into the filter without coffee in it. In this way, you already warm up the filter and can use the water that has passed through to remove any residue from previous preparations. At the same time, the inherent odor of the filter disappears. Then throw away the water that has run through. Then reinsert the filter.

Step 4: grind coffee

Grind the coffee on a medium to coarse setting. After grinding, the coffee should resemble the structure of sea salt.

In general, the more coffee you use, the coarser the grind should be.

Maybe try a little bit here. You have found the best result when the extraction of the coffee, i.e. the process in which the coffee runs through the filter, takes between four and five minutes.

Step 5: Start blooming process

Put the appropriate amount of coffee  in the filter and add some water. The amount of water depends on the amount of coffee. For blooming, you should always take twice as much water as coffee. It is advisable to add the water slowly and in circles from the inside out. The ground coffee should be completely covered with water. Now wait about 40-45 seconds. During this time, the remaining CO2 escapes and the coffee soaks up the water. By allowing the CO2 to escape, blooming ensures a more even extraction and a more stable coffee bed.

Step 6: Add water

Slowly pour in the rest of the water in a circular motion. There should be at least an inch of space between the water and the top of the funnel. Avoid pouring water directly onto the filter. In this case, the water would pull through the paper and not come into contact with the coffee. You may have to refill several times.
If the coffee has seeped into the lower part of the Chemex, remove the filter. The Chemex coffee is ready!

Keep Reading
By
Cooking Tips

Grilling Healthy: Here’s How

Grilling healthy is not difficult at all: If you are creative and open to new things, you will have many great options – even without meat.

When it comes to grilling, most people think of sausages and steaks first. But it doesn’t always have to be (just) meat: There are also many other options for the barbecue party that are not only delicious, but also healthy. In the following you will find recipes for tasty grilled food and other tips on how to grill as healthily as possible in your own garden.

Grilling healthy: vegetarian and vegan grilled food

Grilling vegetarian or even vegan: For many meat lovers, that doesn’t sound appetizing at all. Meatless grilling is too often associated with dry corn on the cob or boring baked potatoes. There are now countless delicious options if you want to grill sustainably and healthily:

Try the classic: vegetable skewers! The colorful skewers are well known and popular. You can equip them according to your wishes. Just test yourself through your favorite vegetables, from mushrooms to peppers to zucchini. You can find four variants here: Grilling vegetable skewers: 4 vegetarian variants.
Peppers, courgettes and aubergines are not the only things that are suitable for healthy grilling. You can also throw some more unusual vegetables on your grid and grill them healthy. For example, try grilled fennel, grilled asparagus or grilled stuffed mushrooms.
A very important tip for vegetarian or vegan grilled food is the marinade. Because this is not only crucial for steaks, but also for vegetables. You can find a recipe here: Marinate grilled vegetables: This recipe is really tasty.

If you are a fan of potatoes in any form, you should not forget them at your healthy barbecue. By the way, you can not only grill conventional potatoes, but also grill sweet potatoes, for example.
Grilled cheese is also great for vegetarian barbecues. When buying dairy products, make sure that they are organic if possible. In this way you not only support more species-appropriate animal husbandry, but also do something for your own health by avoiding chemical-synthetic pesticides. Also read: Grilling feta: 2 delicious recipes.
Fancy a sweet dessert? No problem! You can grill not only vegetables, but also healthy fruit.

Side dishes for a healthy barbecue evening

Matching side dishes for the barbecue should not be missing at the barbecue evening. These include delicious dips and homemade salads. You can find links to the best recipes for healthy grilling here:

Recipes for salads:

Vegan Potato Salad
Vegan pasta salad
Vegetarian Layered Salad Recipe
Couscous Salad
lentil salad
Party Salad

Tip: Of course, enough bread for grilling is also included. For example, you can bake a fresh baguette yourself. Herb baguette or spelled baguette are also great side dishes.

Healthy grilling with meat

If you don’t want to completely do without fish and meat when grilling, you should consider a few points to grill more healthily:

Buy meat with an organic seal. Avoid the cheap meat from the supermarket.
Support butchers in your region.
Try to reduce your meat consumption and if possible not eat meat every day.
You should also be picky about fish. You can find important tips here: Eating fish: You should definitely keep this in mind.
Tip: Meat substitutes are controversial because of the many additives, but if you like meat and really don’t want to eat it anymore because of animals and the environment, you can consider trying meat-free alternatives instead.

Grilling healthy and sustainable: important tips

Healthy grilling isn’t just about the right food. You should also keep a few general tips in mind:

For healthy grilling, be careful not to drip marinade or other liquids onto the hot charcoal: this can create potentially carcinogenic smoke. You should therefore use metal skewers for vegetables – this way no whole pieces fall through the grate.
Grilling without aluminum foil is more sustainable and poses fewer health risks.
Protect yourself from the heat emitted by the grill. Do not touch the grilled food with your bare hands to avoid burning yourself. Use grill tongs and preferably a grill apron to keep you healthy.
Be careful when using a gas grill. Make sure the surface is stable and only use it outdoors.
If you want to buy a new grill, you should think about an electric grill. This not only saves you time, but also avoids the formation of toxic smoke.

In the best case, you not only grill healthy, but also sustainably. For example, use local charcoal, natural grill lighters and avoid disposable crockery and cutlery.

Keep Reading
By
Cooking Tips

Freeze Peppers: This is How They Stay Delicious

To keep peppers fresh and crisp for a long time, you can freeze the delicious vegetables. Here we explain what you should pay attention to and how to do it without plastic.

Freezing peppers: how it works

Whether as a side dish in a pasta sauce or as a healthy snack in between: paprika can be used in many ways. However, you should use up the crunchy vegetables within a few days. If you want to store peppers longer, you can freeze them.

Prep: Unlike other vegetables, you don’t need to blanch peppers beforehand. You don’t have to skin the peppers either.

This is how easy it is to freeze peppers:

Wash the peppers thoroughly.
Cut them into smaller pieces. For example, you can cut the peppers lengthwise into thin strips and then dice them further.
Put the chunks of pepper in a small tin and store them in the freezer.

Alternatives to plastic

Freezing peppers or other vegetables in plastic bags is often recommended. However, we recommend avoiding plastic as far as possible. There are some greener alternatives to plastic freezer bags:

You can use lunch boxes made of wood or glass several times.
Stainless steel cans are also suitable for freezing vegetables.
You can also freeze peppers in glasses (e.g. washed jam jars).
You can even freeze peppers in cotton or jute bags. You should first pat them as dry as possible with a kitchen towel.
By the way: A great alternative to freezing is to soak peppers in oil or vinegar. This way the vegetables will last longer.

 

Keep Reading
By
Cooking Tips

How Real Italians Drink Their Coffee

Do you love coffee? Do you love Italian coffee and the lifestyle that goes with it? The dolce vita and the fiery charisma of the Italians? Then it’s high time for you to become a real coffee connoisseur! we have for you

7 tips on how to mutate into a true Italo slurper

1. Put on your sunglasses! I’m sorry, what? Italians always wear their sunglasses no matter what they are doing or where they are. In the museum, on the toilet in the restaurant or at the table in the piazza, with a wonderful coffee. With clouds. And rain. The sun could come out at some point… 😉 That’s real optimism!
2. NEVER order an espresso!… and certainly not an EXPRESSO please! The Germanization of an Italian term is really, really bad (please don’t order any GNOTSCHI in the restaurant either, that’s at least as terrible). In addition, a real Italian never orders an espresso, but always a cool and simple caffè. Basta.
3. Zick Zag! With the Italians, a lot goes “al volo” – including drinking coffee! The Italian prefers to enjoy the pick-me-up while standing right at the bar – and that means several times a day!
4. Cappuccino only in the morning! In Italy, people only drink their cappuccino, i.e. the coffee with milk froth, in the morning – and they prefer it with a sweet cornetto or brioche. What is good must be enjoyed accordingly! And Italians are particularly good at that 🙂
5. Tell. tell a lot. It’s not just a cliché, it’s a fact that Italians like to talk a lot. And usually not exactly quiet either. 😀 It’s like wearing sunglasses: you do it anytime, anywhere! It is therefore important – when you meet someone for the daily coffee – that you have enough topics to talk about to talk to the other person under the table!
6. Gesture! However, talking alone is not enough: an original Italian also manages the acrobatics between holding cups between the fingers and wild gestures, which can sometimes be a bit disturbing to outsiders. But: waving your hands and arms around is part of a real Italian coffee gossip!
7. Never go to the bar unstylish. Italians are always well styled, not only the ladies but also the male specimens attach great importance to their appearance. Above all, the hairstyle has to fit, otherwise nothing works. A cup of coffee in one hand, the other brushing dark hair away from his face… what a picture of a real Italian boy!

Yes, the love of really good coffee is something typically Italian – with all the trimmings. If you are now ready for “un amore italiano” with our tips, then you can also bring our original Italian caffè straight home – and your hair can be a little disheveled there! 😉

Keep Reading
By
Cooking Tips

Make Cappuccino Yourself: This is How the Italian Specialty Succeeds

Creamy coffee just like in Bella Italia: With the right recipe and professional know-how, you can make your own cappuccino at home, the taste of which will immediately take you back to your last holiday in Italy.

Warming rays of sunshine, the hustle and bustle on the piazza and a cappuccino with perfect milk foam topping – the ingredients for a relaxing holiday! At least the luxurious drink can easily be taken home. Because the recipe for classic Italian cappuccino is very simple: it consists of equal parts espresso, milk and milk froth.

Already knew?

Italians only drink cappuccino in the morning. Due to its high milk content, it is considered to be stomach-filling. In Germany, on the other hand, we enjoy it all day long: with a long breakfast or in the afternoon with pastries.

It all comes down to the beans

First things first: The espresso beans should be of the best quality so that the cappuccino really tastes as good as it does on holiday. You are guaranteed to be on the right track with the high-quality coffees from Mamis Caffè. Which variety you choose is up to your personal preferences.

Gran Crema impresses with the fine crema of the Arabica beans from Brazil, which settles perfectly on the milk.
The full-bodied espresso crema has a soft, intense crema, which unfolds its aroma in the interplay of Arabica beans with a strong Robusta note.
The sweet Amabile with its generous, soft body brings together seductive Dolce Vita with aromatic notes from India and South America.
Dolce Vita already carries the pleasure in the name. Sweet and with a certain spice, Arabica and Robusta beans bring the Italian attitude to life into your cup.
The smooth Deca Coffee is suitable for a delicious decaffeinated cappuccino variant.

What else makes a good cappuccino? That’s right: a creamy, dense foam. For this to succeed, you need milk with a high fat content. Whole milk with a fat content of 3.5 percent is ideal. Without fat, the foam will be watery and won’t stay solid.

All good things come in threes: the cappuccino recipe

Everything together? Now it depends on the mixing ratio. A cup of cappuccino consists of:

⅓ espresso
⅓ warm milk
⅓ milk froth.
For this you need:

Espresso (approx. 25 – 30 milliliters)
milk (approx. 100 – 150 milliliters)

Cappuccino preparation: start with the espresso

Professionals brew their espresso in a portafilter machine. Such a high-end coffee machine has its price and requires a relatively large amount of effort to prepare. However, if you regularly enjoy cappuccino at barista level, the investment can be worth it. You like it less complicated? A small espresso pot for the stove, a so-called Bialetti, also does a good job. The espresso is quick and easy with a fully automatic coffee machine, a pad or capsule machine.

Of course, you know best which method best suits your everyday life. At Mamis Caffè you will find your favorite variety for every type of preparation: as a whole bean, ground coffee, pad or capsule.

It’s all in the milk: this is how the perfect milk froth succeeds

In order to produce a stable milk froth, it is important that the milk is not too hot. As the owner of a portafilter machine with a steam nozzle, you are on the safe side. Here you use hot steam to heat milk in a jug and froth it at the same time. It’s even easier with a fully automatic machine. Most models conjure up a decent amount of milk foam at the touch of a button.

Alternatively, simply heat the milk on the stove. A temperature below 65 degrees is ideal, it should never boil.

You can then either froth the warm milk with a special milk frother or use a hand blender or a whisk. What actually works: a sufficiently large, empty mason jar. Pour in the warm milk and shake vigorously: a fine froth forms.

For your cappuccino you need milk froth, milk and espresso in equal parts. Froth until the volume of the milk has roughly doubled.

Expert tip: Professional baristas briefly knock the pot onto the table after heating the milk. In this way, unwanted bubbles escape from the milk and the froth becomes more even.

The final touch: Serve the cappuccino

Once you have prepared your espresso, first pour it into a preheated cup. Now it’s time for the milk, which you pour into the cup with a flourish. First hold back the foam with a spoon. You use it in the last step to crown your drink with it.

Et voilà: the homemade cappuccino is ready and tastes at least as good as in your favorite café in Milan or Rome.

Art in coffee: create latte art like a barista

Professionals refine the cappuccino with artistic motifs in the milk froth, the so-called latte art. The patterns in the crema are created when you pour the milk onto the espresso with a lot of energy and small, targeted movements. This requires finesse and practice. Would you like to surprise your guests with artistic masterpieces on milk froth? Most major cities have barista classes that will teach you the basics in just a few hours.

Keep Reading
By
Cooking Tips

This is How the Perfect Cappuccino Succeeds

Cappuccino – the popular coffee and milk drink from Italy

A classic cappuccino consists of an espresso and milk and milk froth in equal parts. While cappuccino is drunk throughout the day in Germany, things are different in Italy. In the homeland of cappuccino, it is only consumed in the morning because it is considered to fill the stomach due to its milk content. From midday, the Italians rely on espresso, which awakens the spirits, makes you lively and is easier to digest.

In addition to cappuccino, latte macchiato is a popular drink in both Italy and Germany. Both coffee specialties are prepared with milk, but they look different and taste different.

The difference between cappuccino, latte macchiato and milk coffee

The mixing proportions between coffee and milk in a cappuccino are 1/3 espresso, which is poured into the cup, and 2/3 lightly frothed warm milk and milk froth are poured over it. The typical crema of the espresso settles on the milk froth of the cappuccino. The look of the cappuccino is white on the surface with a golden-brown crema, which is also often drawn into the milk froth with patterns using a spoon. There are now even competitions in which the most beautiful patterns that can be conjured up with the crema in the milk foam are evaluated. This can be leaves, hearts or even faces. A cappuccino is usually served in a bulbous cup.

With a latte macchiato, three layers can be seen in the tall glass. First, milk is poured into the glass, then the milk froth is poured over it. Finally, the espresso is slowly poured in through the milk froth. The layers are created by the air contained in the milk froth, which remains on the surface. The espresso stays on top of the milk, which is at the bottom of the glass, because it has a higher temperature and density.

Unlike cappuccino and latte macchiato, a classic latte does not use espresso to prepare it, but normal coffee mixed in equal parts with warm milk.

How to properly prepare cappuccino

Classic Italian cappuccino is now also at home in Germany and the times when coffee was whipped cream and then called cappuccino are long gone.

To prepare a good cappuccino, a metal jug is filled with cold milk. This is heated with the hot water nozzle. Care should be taken to ensure that the nozzle remains below the surface while the milk is being heated. If this is neglected, the milk may splatter.

The milk is frothed until it has doubled its volume in the jug. It is often observed with professional baristas that the jug is briefly knocked onto the table after the milk has been heated. This is done to get unwanted bubbles out of the milk.

The higher the fat content of the milk, the creamier and denser the foam. Whole milk or semi-skimmed milk is ideal for cappuccino. Almost fat-free milk is not suitable because the foam does not become firm and remains watery.

Of course, you can also prepare cappuccino at home in fully automatic coffee machines that already have an integrated milk container. Here the milk is frothed at the push of a button and automatically applied directly to the coffee. With fully automatic coffee machines, always make sure to clean the milk nozzle or the milk hose so that they do not stick.

You can also prepare cappuccino with pads and capsules. You either froth the milk separately or you have a device in which the appropriate milk capsules can be used to prepare coffee and milk drinks.

Keep Reading
By
Food

Don’t Throw It Away: This is How You Can Use the Rind of the Watermelon

In summer, watermelons are a refreshing dessert. You don’t have to throw away the shell, you can use it. We’ll show you what else you can use watermelon peel for.

Of course, many people think of the fruity-sweet and refreshing watermelon flesh first when they think of watermelons. In fact, all parts of the watermelon are edible, including the seeds and the skin. There are many easy ways you can use watermelon rind in delicious recipes. We introduce them to you below.

Use watermelon peel quickly

Do you have some leftover peel and you are cooking anyway? Then try one of these ideas:

1. Grated watermelon peel

The simplest method: grate the zest and mix into salads. For example, you can spice up a coleslaw with watermelon peel or add it to a cucumber and dill salad. Or you mix the finely grated zest with cold soups.

Tip: Roasted watermelon seeds are a good topping for soups and salads.

2. Smoothie with watermelon peel

The next time you make a watermelon smoothie (or any other fruity blended drink), just throw the watermelon rind into the blender. So you don’t have to throw away the leftovers, but give the smoothie additional fiber.

Tip: How about a breakfast smoothie bowl or summer smoothies with regional ingredients? Both recipes are good for using watermelon peel in an uncomplicated way.

Recipe for pickled watermelon rind

The watermelon peel is also welcome to take the leading role in some recipes. In other countries this is nothing unusual. For example, in the United States, pickled or candied watermelon peels are common. For example, you can pickle the peel of the watermelon in a sweet and sour way.

For about two to three glasses, each with 400 milliliters of pickled watermelon peel, you need the following ingredients:

1 large watermelon
3 tbsp salt
1 organic lemon or 1 organic lime
1/2 l balsamic vinegar
750g brown sugar
1-2 cm fresh ginger
2-3 cinnamon sticks
8 cloves
8 allspice corns
Now follow these steps:

Eighth the watermelon. Remove the red pulp. There should now be about an inch of peel left.
Remove the dark green, bitter outer skin with a sharp knife or vegetable peeler.
Cut the peel into bite-sized pieces.
Mix the zest with the salt and the juice of half a lemon and leave to stand under a kitchen towel overnight.
After the brewing time, wash the bowl off briefly.
Put the bowl in a saucepan. Fill it with water until the bowl is just covered.
Bring everything to the boil and simmer gently for 15 minutes. Strain the peel and catch the water.
Finely slice the ginger and the other half of the lemon. Coarsely grind the cinnamon, cloves, and allspice.
Mix a quarter of the cooking liquid with the balsamic vinegar and sugar, add the spices and bring to the boil.
Add the melon cubes and let the brew simmer over low heat for about 50 minutes. The skins should now be translucent.
Pour the hot mixture into sterilized jars and seal immediately. Let them rest for at least two to three weeks. Serve the pickled watermelon peels as a sweet and sour side dish, for example.

Watermelon rind jam recipe

You can also use the watermelon peel to make jam.

For about six to seven jam jars with a capacity of 250 milliliters you need the following ingredients:

1 kg watermelon peel
2.5 liters of water
200 ml apple cider vinegar
1 lemon
1 kg preserving sugar
1 packet of vanilla sugar
How to make jam from watermelon rind:

Eighth the watermelon. Remove the red pulp. There should now be about an inch of peel left.
Remove the dark green, bitter outer skin with a sharp knife or vegetable peeler.
Cut the peel into bite-sized pieces.
Add two liters of water and 200 milliliters of apple cider vinegar and let everything boil for two hours over medium heat.
After cooking, drain the shells and rinse them in cold water.
Put the peels back in the saucepan, add half a liter of water, the juice of the lemon, a kilo of preserving sugar and a sachet of vanilla sugar. Cook everything until the mass has thickened. You can now puree them completely or partially.
Pour the hot jam into jars. Close the jam jars and turn them upside down for five minutes. Wrap the jars in a kitchen towel and let them sit for half a day.

2 good reasons to use watermelon peel

1. Watermelon rind contains many nutrients

There are many valuable ingredients in the watermelon peel: it contains a lot of fiber that quickly fills you up. It also contains amino acids, which support the body in muscle building, among other things, as well as lots of vitamin A.

There is still a white layer between the green outer skin and the red flesh of the fruit, which is considered to be one of the best sources of the amino acid citrulline. The body converts citrulline into the amino acid arginine, which is said to dilate blood vessels and thereby improve blood flow.

According to US researchers, arginine can increase male potency. Whether you can produce this effect by eating watermelon, however, is considered controversial. According to critics, the concentration of amino acids is too low.

2. Watermelon rind is not food waste

Food waste is a big problem of our time. According to the consumer center, 12 million tons of food end up in the garbage every year in Germany alone. Much of what we throw in the bin is actually still edible.

If we waste food, this also has disadvantages for the environment: Because to produce food you need energy, water and other raw materials. If we consume too much of it, our ecological footprint increases – we use up the resources that should be available to future generations.

The climate is also negatively influenced by food waste. For example, according to the consumer association, the annual food waste in the EU causes the same amount of CO2 as the entire Netherlands.

34 percent of the food waste in households consists of fruit and vegetables. If you start recycling peels and other “waste” items, you too can eliminate waste and reduce litter.

Buy organic watermelons

If you want to use the peel, you should make sure that the melon comes from controlled organic cultivation. Conventional watermelons are usually sprayed with pesticides. In China, for example, forchlorfenuron is used as a growth regulator. (More information: Watermelon: The summer fruit really is that healthy)

Pesticides not only harm pests but also other animals and insects – in this respect they threaten biodiversity. In addition, many of the agents are suspected of being harmful to health – glyphosate is just one of many examples. Even after washing, there could still be residues of pesticides on the bowl. Organic watermelons, on the other hand, are not treated with chemical pesticides.

Keep Reading
By