Tuesday, 5 June 2012

Thursday's dating Vs my Colleague

............

Ye !! Tea Time now ~ ~ ^@^

My Favorites = = = coffee。。。

Making coffee via French press is more art than science. There are a few fundamentals to follow, but beyond that, everyone's got their own "recipe." And that makes it interesting. The personalization of my morning cup of coffee is part of the fun of using a French press.

If you want to add a little jolt to your caffeine-enjoyment, check out the French press. It's fairly cheap, produces rich and delicious coffee, and it's not that complicated. Here are step-by-step instructions and tips for getting the most enjoyment out of a cup of French pressed coffee.

How to Use a French Press: Step-by-Step。。。

french press coffee morning routine photo set

1. Use water that is slightly cooler than boiling.

Bring water to a boil, then wait a minute or two. Or cool the boiling water with a shot of cool or cold water.

Use fresh water that has not been boiled before for the best taste. The reason is because the water we drink (from the tap or bottle) has been aerated and has dissolved gases that make the water taste better. Boiling removes the gases and leaves a "flat" taste. (I'm not 100% convinced of this and am usually too lazy to empty the electric kettle of previously-boiled water. But this advice has been handed down for generations, is often quoted by tea and coffee connoiseurs, and the explanation sounds reasonable.)

Tip: Put a bit of hot water in the empty French press to warm it up. You'll end up with a hotter final cup.

2. Grind your own coffee beans.

Freshly ground coffee is easily 10 times better than pre-ground coffee. Even non-connoisseurs will instantly notice the significant difference in aroma, flavor and overall awesomeness of the cup of coffee.

Tip: For the best taste, freshly ground coffee is more important than having perfectly sized grounds. So if the cost of a burr grinder is prohibitive, choose to buy whole beans and grind at home with a cheap blade grinder versus buying pre-ground coffee.

3. Use a coarse grind.

You want uniform large pieces so the grinds don't slip through the mesh filter. But the grind shouldn't be so large that you can't extract most of the goodness, making for weak bland coffee.

Tip: Adjust the strength of your brew by adjusting your grind size. I like my coffee strong, so I aim for a finer grind that is just large enough for the mesh.

4. Use 2 tablespoons of ground coffee for every 1 cup of water.

The rule of thumb is for each 8 oz water (1 Cup), use 2 tablespoons coffee. You can add more or less, depending on how strong you like your coffee.`(I like it stronger, so I'll go 2.5 or 3 tablespons for every cup of water.) If you want to get really nerdy about measurements, check out this chart of coffee to water ratios from The Black Bear Micro Roastery.

5. Pour, stir, cover.

Pour water evenly over grounds and stir to make sure the hot water gets to every bit. Stir to make sure all the grounds are immersed in the water and to help with the extraction of the delicious oils and compounds.

Tips:

A chopstick is great for stirring. Try to avoid using a metal spoon as it causes microcracks in the glass of the French press and increases the chance it will shatter.
When you cover the French press for steeping, don't let the filter touch the brew to prevent cooling it more than necessary.

6. Steep for 4 minutes.

Four minutes is the standard number that gets thrown around. For a stronger brew, steep for as much as 10 minutes. For the small 3-4 cup (12-16 oz) French presses, you can get away with 2 minutes of steeping.

Some folks really like the no steep time method. This is the method recommend by French press maker Illy. This produces a much less bitter cup of coffee. To get the same kick as a longer steep but without the added bitterness, you can use more ground coffee.

Try these variations and see which one you like best:

Extra dark: steep 10 minutes.
Standard: steep 4 minutes.
Short steep: steep for 30-60 seconds.
No steep: plunge immediately after stirring.

7. Press down on the plunger evenly and slowly.

Keep the plunger straight vertically, or else grounds will slip through the sides of the filter. Press down slowly — just using the weight of your hand and arm for pressure — to minimize stirring up the dust or forcing tiny grinds through the mesh filter.

8. Pour and enjoy!

I'll leave a bit of water in the French press to minimize the coffee dust in the cup. Even with my crappy blade grinder, I get a fairly sludge-free cup of coffee.

Mmm... dark, delicious coffee.

9. Wash the French press.

Clean the press pot well. It makes a difference in taste because droplets of oil from the coffee can go rancid and ruin your next cup.

Monday, 4 June 2012

my secret recipe ~ ~ ^_^
part 2 。。。

Spaghetti Bolognese

The all-time favourite dish and the most searched for recipe on this site. This is not a true bolognese sauce, but a variation that is used anywhere north of Italy. I tend to prepare huge amounts and freeze what I don't eat. I've carefully measured the ingredients and played around with different amounts and found the recipe below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, add more of the chili paste. Also, some people like more garlic in their sauce, so feel free to add more.

Ingredients: