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Cooking coffee "Oflameron"

by: Valery Shmeleff
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There are two recipes of cooking coffee which depend on coffee kind: with bitter or with sour flavour.

Recipe 1 - for sour coffee
For each 50 g of low-salt water one will need 1 teaspoon of fine-milled coffee. Add coffee to cold water. Cook the mix on low fire. When the foam appears add 1 teaspoon (for each 50 g of water) of medium-sweet champagne free of bubbles.

One should take the perk off the cook stove when the foam becomes thick and massive.

Recipe 2 - for bitter coffee
For each 50 g of low-salt water one will need 1 teaspoon of fine-milled coffee. When adding the first teaspoon one should dip it into vanilla water (or add a small piece of vanilla sugar). Cook the mix on low fire. When the foam appears add 1 teaspoon (for each 50 g of water) of medium-dry champagne free of bubbles. One should take the perk off the cook stove when the foam becomes thick and massive.

Coffee cooked with these recipes has two specific features: generally this coffee doesn't tone up but has a calming effect, balances mind. It practically contains no alcohol but cures the alcoholic withdrawal.


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September 20, 2017

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