machine? - FoodNerdy Recipes Management System

Coffee is the most popular hot beverage in Germany. In addition to the classic filter coffee, practical coffee pods are very popular with many coffee lovers.

The preparation with the pads covered in cellulose is child’s play with a special coffee pad machine. One pad is placed in the machine for each cup of coffee and the water is pressed through with pressure. This creates a wonderful crema that gives the coffee a round and velvety taste. The range of coffee pads with different types of coffee and flavors is diverse, so you can choose from the wide range according to your individual taste. There are also suitable pads for coffee-milk drinks, such as cappuccino, as well as for tea or cocoa.

The preparation of coffee with a coffee pad machine is quick and easy. The coffee always tastes the same because the portion size is consistent. Especially for small and single households, the preparation of coffee with pads for single portions is ideal and a coffee pad machine should not be missing in the kitchen! Compared to portion packs made of aluminum or plastic, coffee pods are environmentally friendly. They are made of cellulose and are therefore biodegradable.

5 advantages of the coffee pad machine

The advantages of coffee pads and preparation with a coffee pad machine are:

1. Fast and uncomplicated preparation of individual portions

Thanks to the practical pads, which can be inserted individually into the machine, it takes very little time to enjoy a delicious coffee. It only takes about 30 seconds to prepare a cup – child’s play!

2. Fine cream

During preparation, a fine crema is created, which ensures a velvety taste. For many coffee lovers, the crema is one of the most important things. It should be tender and yet have a slight firmness. It is the delicacy on the coffee, which also works great when prepared with the coffee pad machine.

3. Always the same strength and taste

Thanks to standardized filling quantities, the strength and taste of the coffee is the same with every preparation. This is of course great, as the coffee cannot become too strong or too weak. The filling quantity of 7 grams per pad is ideal for a harmonious, balanced aroma.

4. Eco-friendly

Pads are made of biodegradable cellulose and are therefore environmentally friendly and can be disposed of in the compost or general waste. Sustainability is becoming increasingly important to many consumers. So it fits perfectly to live this while enjoying coffee and to combine it with the easy handling of a coffee pad machine.

5. Price advantage

Compared to other portioned coffees, such as aluminum or plastic capsules, pads are cheaper. The lower packaging effort for the pads is also reflected in the price. This not only protects the environment, but also saves money.

How does a coffee pad machine work?

The coffee pad machine has been known for around 50 years, although it was initially only used in gastronomy. The machines score with uncomplicated use and easy handling. The coffee pad machine heats the water in the water tank to around 90 degrees Celsius and then pumps it through the pad. The preparation is quick and only takes about 30 seconds, so the full aroma of the coffee is preserved.

Food

Moka or Machine? The Subtle Difference in Italian Coffee

Well, do you hear it hiss? Ever since it was invented by Bialetti, the Moka Express has been the ultimate symbol of Italian coffee. Almost every household in Bella Italia has such a device. How does it work? And what distinguishes coffee from the Moka from espresso from other machines? Mamis Caffè will give you the answers.

La Moka: How Bialetti created the Italian classic

Anyone who speaks of caffè in Italy means either espresso – or coffee from the so-called moka. The octagonal device for preparing coffee is even more widespread there than the filter coffee machine in Germany.

It was invented by Alfonso Bialetti, who patented his “Moka Express” in 1933. Until now, Italians could only drink their beloved espresso outside, in bars with the appropriate machines. Bialetti then had the idea of not producing espresso under high steam pressure, but of forcing the water through the coffee using little pressure in the pot. That’s why the Italians sometimes simply name their favorite kitchen utensil after its inventor: Bialetti.

Incidentally, according to stories, he was inspired by a method of washing clothes that was common at the time. Because in Italy in the 1920s, dirty clothes were washed in buckets with a pipe in the middle. This tube pumped the soapy water up and distributed it over the laundry.

How does an espresso maker work?

Each classic Moka consists of three parts:

Can top with pouring spout
Boiler that is filled with water
Funnel insert with coffee powder
As soon as the water in the boiler begins to evaporate, overpressure is created. This pushes the hot water up through the ground coffee in the funnel insert. The top part of the jug has a fine sieve on the underside that filters the coffee from the coffee grounds. The filtered coffee rises in the riser pipe and flows into the espresso maker’s pot.

The important role that the Moka plays in Italian households is also shown by the many colors and designs in which the kitchen classic is available. Because the device is also an eye-catcher. The Moka is often in sight on the stove or on the shelf. Hardly anything has changed in the basic form. However, designers keep adapting the look of the Moka to harmonize it with different kitchen styles.

Already knew?

The father invented it, the son spread it: the Moka only became widely known after the Second World War, when Alfonso Bialetti’s son Renato marketed his invention professionally. The entrepreneur built the world’s largest factory for coffee machines – and as a “man with the mustache” himself became an advertising star for “La Moka”. He was associated with the octagonal coffee pot even after his death: his ashes were buried in an oversized mocha in the family grave.

This is what distinguishes coffee from the moka from espresso

Unlike the Moka, which has evolved primarily around aesthetics, home espresso machines have changed a lot over time. Depending on your budget, you can now choose between fully automatic coffee machines, portafilter, pad and capsule machines. All of the good quality machines deliver great-tasting espresso.

But what exactly is the difference between “caffè dalla moka” and espresso? Even if “la moka” is often referred to in German as an espresso maker or espresso pot, this does not quite describe your method of preparation. Strictly speaking, the Moka is not an espresso pot, but a coffee pot. Incidentally, this is also the name of the Italian synonym Caffettiera. The reason: The Moka works with a maximum pressure of 2.5 bar. However, real espresso requires a brewing pressure of between 8 and 10 bar, which can only be achieved by machines.

Caffé from moka and espresso also differ in terms of:

Caffeine content: With the same amount of coffee, a cup of moka contains around 50 mg caffeine and an espresso around 68 mg.
Crema: The classic moka brews intense coffee with little to no crema. However, there are now versions with a special crema valve that produce a nice crema. All espresso machines usually produce espresso with crema.
Price: The Moka is already available for little money. The original from Bialetti costs between 15 and 30 euros, no-name cookers around half that. Good espresso machines, on the other hand, quickly cost a few hundred euros or more.
Size: The Moka takes up little space. It is easy to transport and can also be made to run on the go, for example with a camping stove.
Incidentally, various studies on the coffee consumption habits of Italians show that moka is still the most common way of preparing coffee in Italian households – a preference that is probably passed on from generation to generation. Most Italians even have two pots of different sizes in order to be able to brew the right amount of coffee for different occasions. And even if a modern espresso machine is available, the majority also have a moka at home.

Cooking Tips

Cleaning the Coffee Machine: the Most Important Information

Cleaning the coffee machine is one of the routine tasks for baristas in Italy. Because in the cafés, hundreds of cups of espresso go over the counter every day – and it only tastes good from clean machines. Of course, what is standard for cafés also applies at home.

How often should you descale coffee machines?

How often you should descale your coffee maker to ensure it works perfectly depends on the following factors:

Hardness of the water in your region: The harder the water, the faster limescale deposits. If you are unsure, you can ask the local water company for the value. Water hardness test strips are also commercially available.

Intensity of use of the machine: The more often you make coffee, the faster the device gets dirty.

With very hard water and medium usage, for example, the recommendation is to clean the device every three to four weeks. If the water is soft, it is sufficient to descale the machine about every six to eight weeks.

Remember: Regular cleaning extends the life of your machine! Because every time you prepare coffee in it, powder residue, fat and limescale are deposited and, in the worst case, can eventually clog the device. So it is better to clean too early than too late.

Cleaning the coffee machine with home remedies: yes or no?

The instructions for use usually state which cleaning agents you can use to descale your coffee machine. In order to clean portafilters or fully automatic coffee machines, you should avoid using home remedies or other additives. These could damage the sensitive hoses, pump or sealing elements.

On the other hand, you can easily descale your filter coffee machine with household products. Vinegar essence has proven particularly effective.

Descale the filter coffee machine with vinegar essence

Mix water and vinegar essence in a ratio of 1:4.

Pour the mixture into the water tank of the filter coffee machine.

Insert a coffee filter. It catches the dissolved lime.

Start the machine and allow the mixture to flow halfway through.

Turn off the coffee maker for about 30 minutes. During this time, the vinegar can take effect and dissolve further limescale inside the machine.

Start the machine again and let the rest of the vinegar and water mixture run through.

Remove the coffee filter. Run at least two more pitchers of water through to completely flush out the vinegar.

Cleaning the portafilter machine: how it works!

Does the espresso from your portafilter machine taste sour or is it only lukewarm? The device makes loud pumping noises? High time for a decalcification! Of course, it’s better if you don’t let it get that far in the first place.

To descale your portafilter machine, follow the manufacturer’s instructions in the instructions for use. It usually works according to this principle:

Dose the descaler according to the manufacturer’s instructions.

Mix with water in the tank of the machine.

Then remove the water alternately via the steam nozzle and brewing group. This ensures that all water circuits come into contact with the descaler and the limescale dissolves everywhere.

If the water tank is empty, rinse the machine thoroughly with fresh water.

While the descaler runs through the machine, you can devote yourself to the shower sieve and the portafilter.

Pour descaler into a bowl of warm water according to package instructions.

Leave the filter and portafilter to soak for about 30 minutes.

Rinse thoroughly with clear water.

Put back in the machine.

Clean the shower sieve and portafilter

Apart from regular descaling, the shower sieve of the portafilter machine needs your attention a little more often. You don’t necessarily need to clean it after every use, but you do after several espressos. Because coffee oils can get stuck in the sieve, which would otherwise clog the fine pores.

Cleaning the portafilter is simple: first remove the brewing sieve from the carrier and wipe it with a clean cloth. You’ve already removed the oils. Occasionally you can also clean it particularly thoroughly by letting the coffee fat remover take effect and then rinsing it off with clear water.

Simply rinse out any coffee residue left in the portafilter with lukewarm water. For a particularly simple and thorough cleaning, the trade also offers special brushes with which you can easily remove coffee residues from the portafilter and brewing group.

Tip: Before each new espresso, run a little hot water through the device without inserting the portafilter. This removes residue and the water for the espresso is kept at the optimum temperature.

Clean the milk nozzle on portafilters and fully automatic machines

Does your device have a milk nozzle or a steam lance? It is best to clean them after each use. It is easiest to remove the milk residues when they are still fresh. To loosen dried residue, let the nozzle emit steam several times, it then simply blows out the milk residue. Then wipe with a clean, slightly damp cloth – done!

Descale the coffee machine: Thanks, cleaning program!

The coffee machine is many people’s best friend in the morning. At the push of a button, it grinds beans and brews espresso with a fine crema or delicious cappuccino. Especially when it is used frequently, the hard-working coffee maker with its different areas and hoses needs regular care and cleaning.

The good news: Luckily most modern vending machines have an automatic cleaning program – and all you have to do is make sure there is enough detergent in the tank provided.

Make it a routine to run the automatic cleaning program regularly. Most machines are very well positioned here. For example, the degree of hardness of the water can often be stored in the system. In combination with the frequency of use, the device itself then determines the optimal time for cleaning and informs you by flashing or a corresponding message on the display.

Apart from that, there are components in all fully automatic coffee machines that you should regularly remove and clean yourself. Otherwise, bacteria can collect there, and in the worst case, harmful mold forms. Warm water, dish soap and a cleaning brush are usually sufficient to clean the parts. You can also simply put many components in the dishwasher.

Cooking Tips

Make Crushed Ice Yourself: This is How It Works Without an Ice Cube Machine

Making crushed ice yourself is easy and there is no plastic packaging. We’ll show you how to make the cool refreshment. This makes hot summer days more bearable.

You can buy crushed ice, but making it yourself isn’t difficult. Especially on hot summer days, it is a refreshing addition to drinks such as slush ice and summer (non-alcoholic) cocktails, or you can use it to cool other alcoholic drinks such as sparkling wine. All you need are ice cubes. With our tips you can easily make crushed ice yourself.

Make crushed ice yourself with a tea towel

Probably the most sustainable and easiest way to make your own crushed ice is with a clean tea towel and a solid object. So there is no plastic packaging and you don’t have to buy any additional new devices.

To do this, place ready-made ice cubes in the middle of a clean tea towel. Hold the open sides tightly together. Now you need a solid object. For example, a hammer, a rolling pin or something similar are suitable. Now break the ice cubes out of the kitchen towel with your solid object. Your homemade and sustainable crushed ice is ready.

Tip: Be careful not to break the ice cubes too small. This way you get more of your crushed ice because it melts more slowly.

Make your own crushed ice with a stand mixer

Another way to make your own crushed ice is with a stand mixer. However, this method only makes sense if you already own a stand mixer. In general, you should not buy any new equipment for the production of crushed ice to avoid wasting unnecessary resources. You can prevent this by using the dishcloth crushed ice method above.

If you already own a stand mixer, the crushed ice method with a stand mixer is the faster and less complicated method for you.

Simply put the ice cubes in a blender and crush them in batches. This makes it easier to crush the ice cubes than if you use the normal smoothie function. In addition, the blade of the blender does not wear out as quickly. Also make sure that your blender has enough power to crush the ice cubes.

Tip for sustainable ice cubes for your crushed ice

The basis for making crushed ice yourself are ice cubes. But you don’t necessarily need the classic plastic ice cube tray. A sustainable alternative is to simply make the ice cubes yourself in glasses. Make sure that you fill the water mainly in cone-shaped glasses and do not screw a lid on top. Let the ice cubes thaw briefly at room temperature before processing them into crushed ice – this is how you get them out of the glasses. Also, to avoid expanding the glass, you should only fill the glass up to three quarters full with water.

Culture

The Professional Coffee Machine Fits the Successful Concept of the Coffee House

Coffee house culture is celebrating its global triumph. There are coffee houses all over the world. No other metropolis is as closely associated with coffee as Vienna. The countless, long-established coffee houses have charm and are visited by many tourists every day. The concept has a long history and its success proves it right. The success can possibly be attributed to the fact that modernity meets tradition in the coffee houses. The professional coffee machine is next to the hand coffee grinder. The hipster works on his new Apple MacBook while sipping a mocha that was made the same way a thousand years ago. Like the professional coffee machine, the espresso machine is now a permanent fixture in all coffee houses.

No coffee house without a professional coffee machine

Anyone who enters a Viennese coffee house often feels as if they have been transported to another, long-gone time. The smell of delicious coffee is in the air, the furnishings are often traditional, dark wood meets comfortable wing chairs and the waiter is called “Herr Ober”.

The incomparable charm of the coffee houses is appreciated far beyond the borders of Vienna. Coffee houses are spread all over the world. Anyone who still expects that preparation equipment from the coffee houses is original is mistaken. The modern, professional coffee machine and the espresso machine are used in the coffee house just as naturally as the traditional mocha pot, which was used hundreds of years ago. The espresso machine is just as indispensable, precisely because espresso is the basis for many coffee variations. Modern preparation methods meet the Viennese tradition and complement it perfectly. For this reason, the espresso machine should not be missing in any coffee house.

The coffee house has had a long history before the espresso machine was invented

Long before the professional coffee machine was invented, the coffee plant was cultivated in the Arab world and the beans were processed into an aromatic drink. Coffee has been roasted, ground and brewed since the mid-15th century.

The first coffee taverns emerged and became popular hotspots. At that time, the espresso machine was far from being invented. Travelers got to know coffee in the popular place of pilgrimage Mecca and brought it with them to Europe. A few years later, starting in 1645, the first coffee houses opened in the port cities of London, Hamburg, Marseille, Venice and Amsterdam. However, it took several centuries before the espresso machine could be invented. The espresso machine was only patented in Italy in 1884. It was finally possible to prepare espresso, which is an essential part of cappuccino and many other coffee drinks. The first cafe serving coffee was in Paris in 1672. Only then, in 1683, did the first coffee house appear in Vienna, although initially without a professional coffee machine.

Turkish mocha at the gates of Vienna

According to a legend about the introduction of the coffee culture in the residence city of the Habsburgs, the Turks besieged Vienna in the expansion struggles. The Turkish army was defeated at the gates of Vienna and retreated. The Turks left sacks of coffee beans as a legacy. These sacks were given to Franz Georg Kolschitzky, who proved brave on the side of the Austrians.

According to another source, the coffee beans were given to the Armenian spy Deodato, who opened the first Viennese coffee house in 1685. This was many years before the espresso machine and professional coffee maker existed. It was only much later that the professional coffee machine changed coffee preparation significantly. With a professional coffee machine, everyone has a piece of Viennese coffee house culture at home these days.

Culture

Buying a Coffee Machine: Yes or No? – The 5 Biggest Myths About Coffee

Everyone has probably heard of the so-called coffee myths. The most diverse rumours, some with no truth content, entwine around the aromatic favorite drink of the Europeans. They are also often used as an argument by absolute opponents of coffee. Are these claims still stopping you from buying a coffee machine? coffee perfect got to the bottom of the myths and cleared up five of the most well-known rumours. So you can buy a professional coffee machine without a guilty conscience. The best way to get yourself in the mood is with a freshly brewed coffee and read why fully automatic coffee machines make sense for the office, for example.

Myth 1: Coffee is bad for our bodies

You definitely can’t make that statement. As with many things, the first thing to look at is the amount of coffee someone is consuming on a daily basis. Because it is well known that wine is good for the heart. However, this statement refers to the enjoyment of a glass and not a whole bottle.

The same also applies to coffee. According to the EFSA (European Food Safety Authority), up to four cups of coffee a day can be drunk from the fully automatic office coffee machine without hesitation.

Within this framework, many studies confirm that coffee can have a positive effect on the body:

Increase in concentration and thinking ability
Reduction of pain e.g. with headaches
Protection of liver cells, e.g. against liver fibrosis
Risk reduction of Parkinson’s disease
Reducing the risk of developing certain types of cancer
So you see: the professional coffee machine makes you healthier than ill!

Myth 2: Coffee dehydrates the body

It has long been said that coffee dehydrates the body. To the delight of all coffee lovers, this has been scientifically disproved. Coffee drinkers who are now buying a coffee machine or have already done so can even add the amount of coffee they have drunk to their fluid balance.

This also means that if your company owns a fully automatic coffee machine for the office, you no longer need to have a bad conscience. Anyone who quickly visits the professional coffee machine before the meeting and takes a delicious coffee specialty with them can continue to do so. Nevertheless, one or the other glass of water should be drunk in between.

Myth 3: Espresso contains more caffeine than filter coffee

Whichever professional coffee machine you own, the same applies here that you first have to consider the amount of espresso and filter coffee that is being compared. There are also other factors that influence the caffeine content:

Type of coffee or composition of the coffee blend, roasting, ratio of coffee to water, degree of grinding, brewing time and type of preparation (professional coffee machine, filter machine, capsule machine, etc.). On average, a cup of filter coffee contains about 55 mg of caffeine per 100 ml. An espresso has about 110 mg per 100 ml. If you now look at this result, you have to say that the myth is true.

But if you relate the statement to a normal espresso with 25 ml, it looks different. As a general rule, most people who prefer a coffee to an espresso because of the caffeine content are not talking about a 100ml espresso. Looking now at the caffeine content per serving, a 150ml cup of filter coffee contains about 82.5mg of caffeine . An espresso from a fully automatic coffee machine for the office, on the other hand, contains around 33 mg of caffeine. In this case the statement of this paragraph would be wrong and the myth disproved.

The question of the truthfulness of this statement is therefore in the eye of the beholder.

Myth 4: Coffee is bad for your stomach

Whether it’s a professional coffee machine or good old filter coffee: In general, coffee isn’t bad for your stomach. However, what is often to blame for an intolerance is the roasting. Industrial roasting, in which the raw beans are roasted at very high temperatures in a very short time, is often described by many coffee drinkers as unfriendly to the stomach.

Acids and bitter substances are to blame, which cannot be broken down due to the short roasting time. In addition, the beans are nicely brown on the outside, but mostly still raw on the inside. This condition is ideal for a steak, but not for coffee. Because coffee only develops its aromas after a longer, even roasting time and releases them later when brewing in the fully automatic coffee machine for the office. Therefore, always rely on high quality when it comes to coffee beans.

On the other hand, if you use long-term roasting, you should have fewer problems with tolerability. Coffee that has been refined slowly and evenly contains less chlorogenic and tannic acids. The coffee is more digestible and aromatic. So don’t demonize the coffee, just buy a coffee machine and use whole beans from long-term roasting, for example from coffee perfect. And then nothing stands in the way of the fully automatic coffee machine for the office.

Myth 5: Coffee is addictive

That’s not true, because according to the World Health Organization (WHO), caffeine is not an addictive drug. Unlike taking drugs, caffeine makes us alert and energetic, but doesn’t trigger dopamine release or a high.

Nevertheless, a certain habituation effect occurs with frequent drinkers. If you drink a few cups of coffee from the coffee machine for the office every day and then stop drinking coffee, you can suffer from withdrawal symptoms for two to three days. Headaches, tiredness and exhaustion, trembling hands and blood pressure fluctuations can occur. Those affected feel similar to going cold turkey, but it only lasts for a short time.

Again, the amount of coffee is crucial. If you have dealt with the question of buying a coffee machine, you are now one step closer to the decision. Basically anything in a healthy amount is not harmful. So sit back and enjoy your freshly brewed coffee and let the myths be myths.

Food

The Comeback of Coffee From the Filter Coffee Machine

The delicious hot drink from the filter coffee machine is more in demand than ever. The coffee from the filter coffee machine is celebrating its comeback. In America it was discovered in coffee houses around 2015 and consciously perfected in its preparation. This new trend is slowly conquering Europe. Countless internet blogs report on the “pour over”.

The coffee is brewed in the French press or with a hand filter

If you want to prepare a pour over at home, you should traditionally use a hand filter. Neither filter coffee machines nor coffee from the French press are used in the trendy cafés. The barista builds on his craft. These hand filters are either ceramic, porcelain or plastic. The preparation takes a few minutes because the coffee can brew better and its aroma unfolds better. Put the ground coffee in the filter bag that is placed in the hand filter and keep pouring the heated water on it until the coffee has run through. If you don’t have a hand filter to hand, you can also use the filter coffee machine, as was customary in the past. You can achieve even better results than with the filter coffee machine when preparing coffee with the French press. The coffee is just as fresh and aromatic with the French press because little bitter substances get into the hot drink with both methods of preparation.

The advantages compared to the preparation in the filter coffee machine

In the French press, the coffee can steep for minutes, just like in the hand filter, and the coffee tastes highly aromatic. The preparation of coffee in the French press has been one of the most popular preparation methods for many decades. It is fast, uncomplicated and does not require a paper filter. The taste is significantly better than when using the filter coffee machine because the water is even hotter when brewing and the coffee powder is in the water longer. This allows the aroma to unfold even better when preparing coffee with the French press than in the filter coffee machine. The preparation with the hand filter takes a little longer than with the filter coffee machine and by pouring more water manually, you can also extend the procedure in time, which also has a very good effect on the taste. The longer the coffee is allowed to steep, the better the taste. Incidentally, this is also shown by the preparation of coffee in the French press.

The degree of grinding of the coffee powder affects the taste

Whether you prepare the coffee with the French press, the filter coffee machine or the hand filter, you will still notice big differences in taste. The preparation stands and falls with the quality of your coffee filter. You will achieve a really good taste if the coffee is ground as evenly as possible. This allows the flavors to spread evenly. If you grind the beans yourself, you should not set the finest grind, but a medium-fine grind. This is how you always succeed in making a delicious coffee.

Really good coffee is brewed, never boiled

If you prepare the coffee with the French press or the hand filter, you should make sure not to use boiling water. Ideally, the water has a temperature between 90 and 96 degrees. If you use the filter coffee machine, you don’t have to worry about the right temperature. The machine does that for you. If you brew the coffee with the French press or the hand filter and the water is not boiling, only a few bitter substances are transported into the hot drink. The taste is then mild and aromatic. However, the water should not be too cold, otherwise the aroma will be neglected.

Food

Turkish Mocha or Espresso From the Machine?

Coffee drinkers can passionately argue about what tastes better and wakes you up. Some swear that Turkish Mocha is the strongest coffee drink, while others are convinced that espresso is the most caffeinated coffee drink. And again and again there are ambiguities as to what actually is the difference between these two coffee drinks.

The subtle difference between espresso and Turkish mocha

The difference between mocha and espresso is the composition of the coffee used and the way the coffee beans are roasted. Turkish mocha, also called Turkish, is very different from espresso from the machine or from the espresso maker. The composition of Turkish is completely different and the roasting of the coffee beans varies in intensity. If you want to prepare espresso with the machine or with the espresso maker, you should know that espresso can be a mixture of different types of coffee that are subjected to a specific roasting process. Due to the intensive roasting, the espresso has less caffeine than most coffee drinkers think. A proportion of Robusta creates the famous crema. You can also prepare espresso in mocha pots instead of in the espresso machine or the espresso maker. Then the powder must not be ground too finely, otherwise the water will draw through the powder too slowly and the taste will be too bitter. Mocha describes the coffee from Yemen and Ethiopia. The name Mokka goes back to the Yemeni city “Al Mukah”. The city on the Red Sea used to be a major coffee port. The coffee beans for the Turkish coffee are roasted even more vigorously and ground to a fine powder. The popular hot drink is traditionally prepared from the dust-fine powder. Turkish mocha is full-bodied, bold, black and has a subtle acidity.

The preparation of mocha is very different from the preparation of espresso with the espresso maker

Turkish mocha is made in the oldest way of making coffee. This type of preparation existed before the espresso machine or the espresso maker existed. Turkish coffee is poured into special long-handled copper or brass pots. These pitchers are called ibrik. You need two teaspoons of coffee powder and one to one and a half teaspoons of sugar for a cup of mocha. Mocha is prepared by adding ground coffee and sugar to the pot and pouring hot water over it. Then stir until the sugar dissolves. When the coffee boils for the first time, foam forms. Then the jug is removed from the stove and the foam is poured into each cup. The coffee has to boil up again and is then poured into the cups. Depending on the region in which the mocha is made, it is also refined with different spices such as cardamom, cinnamon or cloves. The mocha is ready, which is then served in small, flat cups. With espresso, on the other hand, 25 ml of water is brewed under high pressure in the espresso maker or in the espresso machine. The espresso is then drunk pure from very small cups. Some add some sugar to neutralize the acidic taste.

Mocha is stronger than espresso

The assumption that espresso, which is prepared in the espresso machine or the espresso maker, is the strongest coffee, is widespread and wrong. When preparing filter coffee, the water flows slowly through the filter and the coffee powder has plenty of time to release caffeine. It doesn’t have this time when preparing with the espresso maker or with the espresso machine. Both in the espresso maker and in the espresso machine, the water runs very quickly through the punched espresso powder. Therefore, filter coffee contains more caffeine than espresso. The coffee powder releases more caffeine in the filter coffee machine. A cup of espresso (25ml) contains about 33mg of caffeine, while a cup of filter coffee (150ml) contains about 82mg of caffeine. The mocha is by far the strongest as one cup (50ml) can have up to 130mg of caffeine.

Lifestyle

Washing Machine Not Draining? That Could Be The Reason and You Can do That

October 2, 2025

You put a load of laundry in the washing machine. At first everything works perfectly, but then: The washing machine no longer drains. What has to be done now?

Washing machine won’t drain: what you can do now

Sometimes a few little tricks or checks help. First of all: does the machine have electricity? Simple but not negligible. Just turn it off and on again. Are the lights on the machine lit? If not, is the plug in correctly? The next easy step is to check the fuses in the fuse box. If not, these can be reactivated, but this may indicate an electrical problem in the wiring system and may require investigation.

Most modern washing machines have a display. Looking at it can help one identify a possible problem if an error code is displayed. Depending on the manufacturer, this code consists of various lines, a pictogram or a combination of letters and numbers. You can then check this code in the operating instructions or on the manufacturer’s website and narrow down the error.

You can also help yourself without an error code by performing some fairly simple checks. If you set the machine to “pump out”, just listen to see if the pump is running. Does she rattle? Or makes strange noises? Then it may be defective. However, if it sounds normal, the drain hose could be the first cause. Due to the vibrations, it can happen that it is kinked. That could be the cause. Or it can be a button, a coin or something else that prevents free flow. You can check this yourself with a little skill. You pull it out of the pipe into which it ends, possibly unscrew it on the machine. Then, if you pour water in at one end, it should flow out at the other end. If this is not the case, remove the blockage, screw it back on and try it out. It may also be necessary to place the hose in a water bath that has been enriched with a fat-dissolving agent to remove deposits. A compressor and a lot of air can also be helpful. Just blow it out.

Still not pumping? Now it gets a little more difficult

Another problem can be a clogged lint filter. This separates the pump from the drain area and should be cleaned at least once a month. On most machines, this screen is located behind a flap at the front. You open this, then you can unscrew the sieve and clean it. But a certain amount of caution is required here! If the machine stopped during the washing process, the water content in the drum will drain out immediately. It is therefore essential to have suitable collecting vessels ready. Clean the fluff filter, put it back in and try it out. By the way, since the water has run out of the machine in this case, you can now also take out the laundry. If nothing has helped up to that point, it gets more complicated. You should only try the following suggested solutions if you have a certain level of manual dexterity and possibly also the appropriate tools.

Another possibility is that the drum V-belt has come off or snapped. As in a car, where it drives the alternator and various other units, this belt is there to connect the washing drum and the engine. If it breaks, the drum stands still. To check this, first disconnect the device from the power supply. Depending on the machine, you then have to remove the rear wall, which is firmly connected to the machine with several screws. If it is removed, you can see immediately whether the strap is present. You then press the strap together with your hand. Is he tight? Or can you push it far through? In this case it is worn out and no longer transmits the power of the motor to the drum, in which case it must be replaced. A look at the manual can tell you which part you need. If necessary, you must also contact the manufacturer. However, since this can be a tricky matter under certain circumstances, you should consider having a specialist carry out this repair.

If the drain pump is defective, there is no way around repairing or replacing it. However, a lot of expertise and skill is required here. If you are unsure, you should only hire a specialist there. Here, however, the factor of economic efficiency already comes into play. A final possibility is an electronic defect. As already mentioned, this can be indicated by an error code on the display. He checks the electronics and can tell you what is defective and what the costs are. In this area in particular, repairs often become very expensive very quickly. Then you have to consider whether a repair is still worthwhile if the machine is already well outside the warranty period, or whether buying a new one is a more economical alternative.

Lifestyle

The Washing Machine Eats Socks – or Does it? Where Are The Clothes Going?

October 1, 2025

Probably everyone knows the phenomenon of the “eaten” sock in the washing machine. But why do so many socks actually disappear when washing – and what can I do about it?

Why do socks disappear in the washing machine?

Sometimes we blame the washing machine even though we misplaced the sock ourselves or it disappeared among the other clothes we were washing. In fact, the machine is often really the culprit. The so-called bellows are responsible for this, i.e. the rubber seal between the laundry drum and the washing machine door. This actually prevents liquids from leaking out during the washing process. When the drum is spun at around 1000 revolutions per minute, high forces are generated. To prevent water, detergent or foam from getting into the housing, there is a rubber ring between the moving drum and the front of the washing machine.

If the washing machine is too full, the laundry cannot move freely when turning and small items of clothing, such as socks, are pushed through the gap between the rubber and the drum. Larger items can also get caught there, but they pull the rest of the laundry back into the drum.

The swallowed sock, on the other hand, now wanders through the inside of the machine. Should she reach the bottom of the case, she will wait there until the washing machine is unscrewed for inspection and the missing items of clothing are collected. But when the sock gets to the heating element, it usually gets caught there and actually dissolves over time. The only strange thing is that usually only one sock is “eaten” by the machine and the corresponding counterpart reappears between the rest of the laundry.

Tip: how to never lose your socks again in the wash

By the way: Old washing machines are more susceptible to the phenomenon than newer models. But you don’t have to buy a new machine straight away. It would be helpful to put a new rubber seal between the door and the drum.

An easy-to-implement trick is to always pay attention to the correct filling quantity when loading in order to avoid the drum being too full. You can also tie the socks together before washing so that you end up with a complete pair.

To be on the safe side, a laundry bag in which you can pack your clothes is ideal. This is also recommended for bras, by the way, to prevent them from getting caught in the machine. Alternatively, there are sock clips or holders that make the tiresome sock drama a thing of the past.