Secrets of the Spanish coffee

The Spanish love coffee, and is as much a part of everyday life, such as tapas and wine. A normal day of each typical Spaniard is always served with a cup of coffee with hot milk. Similarly, the day ends after dinner with a strong style espresso coffee served in a small glass or a cup of sugar. During the day, consumed more cups are served in a variety of different ways in a range of different sized glasses or cups.





Few countries can match theThe diversity and quality of Spanish coffee and the secret of this is mainly in the grain. Spanish coffee is roasted and blended in a unique way, resulting in a robust, balanced, tasty cup every time.





Excellent quality raw beans are always used and the two mixtures are the main mezcla natural and manufactured, it is the hallmark of Spanish coffee. Mezcla mixtures are the result of the process of "torrefacto" in the sense that a small percentage of the raw beans, as a rule20% - 30% are "sugar sprayed with a fine mist of sugar before roasting. The beans are then added windows other beans and slow roast, where the sugar and create a dark roast with a touch of caramel to a deep, rich coffee with no hint of bitterness burned. The beans are then used whole or ground very fine, as always happens with the Spanish coffee.





Once the beans are roasted and ground, there are a number of different mixtures ofSelect for use in the area of ​​origin of 20/80% torrefacto / natural blends to 50/50% and 100% blends, each with its own unique taste.





The roasting of the beans and the mixture is just the beginning, though. What better way to find out the true beauty of Spanish coffee as an experience to sit a bit 'in a traditional Spanish bar, savor the atmosphere, the experience of flavors and try a real Spanish coffee for himself, the ever-fresh is made and pipinghot.


This is the social institution of drinking coffee in Spain, you can almost never go to a bar and ask, just for a coffee there are many ways to drink it, and each portion seems to be a type of glass all have their own.





Only Café is the foundation for all the Spanish coffee. This is a small strong black coffee served in a small glass, popular with the clock at 11, when workers are on hand for breakfast most of the day.


If you want a black coffee and hear the soloperhaps a bit 'too much, try a cafe Americano, which is not traditionally Spanish, similar to a coffee shop solo, but served in a cup or a mug with a little water.





Café con leche is the most popular way to drink coffee, especially after the first cup of the day. E 'half milk and half hot coffee only and can be served in a glass or a tall, thin glass.





The best part of a coffee that way watching them do it in Spanish barwhere the milk is poured into a metal pot and heated rapidly to a fine froth with the steam of the espresso machine.





Another variant of coffee with milk is a café Cortado, in this case, a strong black coffee, with just a drop of milk.





Café Manchado sombra or coffee with milk, but this time mostly milk with just a hint of coffee. The names and shadow sombra Manchado means and / or colored means that the milk is shaded or stainedwith only a small amount of coffee.





A truly beautiful Spanish coffee is Café carajillo and if you use it properly watch, it is a pleasure in itself.


A very small glass is used, and this is a shot of brandy on hold with only a small glass of coffee. The bartender then lights the brandy and with a teaspoon, tablespoon brandy slowly left out of the cup before falling down and this is for a minute or more times. If theThe alcohol burned the coffee alone is sufficient in the glass was a perfect morning drink poured especially on cold days.


The more rustic variety of these in the morning is regularly seen in the bar, where a solo coffee with a shot of brandy, anise, rum or whiskey and served longer in fashion, Baileys, Crema Catalana or rum cream liqueur.


But there's nothing like a real coffee carajillo be tested at least once in your life.