hi guys i was wondering how do u make coffe again i forgot who ever answer first gets 10 points ok?

Question

hi guys i was wondering how do u make coffe again i forgot who ever answer first gets 10 points ok

Answer 1

Coffee comes from beans that is first roasted and then ground into fine powder.

You then add one tablespoon of your powdered coffee to six - eight ounces of hot water and let it steep a few minutes. Add some sugar and/or cream, or you can drink it black.

Answer 2

It depends. If you are using an auto drip maker use about four scoops for the 10 to 12 cup pot. Fill the auto drip maker as the manufacturer would like you to. If your using a perculator, use about 3 tablespoons of coffee and a filter, fill the pot with water and let it perculate for about 5 minutes after the water boils. Let the pot sit for a few minutes and remove the coffee grinds.

Pour your coffee into your mug and add sweetner and cream to taste.

Answer 3

Measure 1 tablespoon of ground coffee (10 grams) per 6 oz. cup of water. I use 2 tablespoons though.

Answer 4

Right question is how to brew a coffee
Answer is Measure 2 tablespoon of ground coffee (10 grams) per 8 oz. cup of water.

~~~~you can not make coffee you can only brew a coffee

Answer 5

Boil water, and use a teaspoon of instant.

Answer 6

two sugars and some milk.

Answer 7

Percolator
You all know what a percolator is. It’s usually made of aluminum and you put it on the stove burner to make coffee. It’s common to see these at camp sites or in summer cabins but some people use them at home, too. They consist of five parts: the pot, the lid, the funnel, the filter basket and the filter top. You measure water into the pot and put the funnel into the bottom with the wide part down. This is where the boiling water shoots up a tube to fall over the coffee in the filter.

You measure the coffee grounds (which should be coarsely ground for this brewing method) into the filter basket and cover the basket with the filter top. These two parts both have large holes which allow them to be placed on the funnel tube which has a stopper so they don’t go all the way to the bottom of the pot. The lid should then be placed on the top of the pot and the pot can be placed on the stove. Turn the burner on to high heat. Most percolators have a glass knob on top of the lid which allows you to see the color of the coffee as it percs. This is how most people tell when the coffee is done. I suppose that if you timed the brewing process very carefully from the moment the hot water begins to wash over the grounds so that it didn’t brew longer than say five or six minutes, you might end up with a good pot of coffee. If percolators are used incorrectly they break two cardinal rules of coffee making: 1.) Do not boil coffee. 2.) Do not pass water over coffee more than once. (In case you were wondering, the cardinal rules of coffee can be found here. Always refer to them when it doubt.)

Auto-Drip
Auto-drip coffee has been around for decades. If I remember my coffee history auto-drips date from about the middle of the 20th century and they replaced stove-top and electric percolators in homes all over America. This coffee maker is so ubiquitous that it is usually the first thing one thinks of when one hears the words ‘coffee maker’. It is virtually synonymous with coffee for an immense number of people. For the completely coffee-uninformed, the auto-drip machine produces coffee by rapidly heating a small amount of water at a time, continuously drawn from a reservoir, and pouring the hot water over the coffee grounds in a filter basket which then allows the brewed coffee to drip (hence the name) into a pot that is sitting on a hot plate.

Phew! How's that for a run-on sentence? Most models have a flat-bottomed, cylindrical filter basket into which one places a paper filter of the correct size for that model of coffee machine. Some auto-drip machines have a conical filter basket that (as far as I know) was pioneered by the German coffee firm Melitta Both basket shapes accept various ‘permanent’ filters which can be washed and used over and over again, assuaging the environmentally conscious. In my own auto-drip machine I have a so-called Gold filter which is holding up really well and washes quite clean with dish soap and water. When making coffee with this type of device it’s simply a matter of measuring the water into the reservoir and measuring the medium grind coffee into the basket in the regular 6 oz. water per two tablespoons of coffee and turning it on.

In addition to this basic guide to use, I have found a couple of things to keep in mind when using an auto-drip. First, the measurements on the side of the pot (sometimes also found inside the reservoir) are not always perfectly in tune with one's philosophy of coffee measurement. For instance, my auto-drip machine has markings that turn out to represent precisely 4.2 oz. of water. Why this is so, I don’t know. At any rate, I have to take this into account every time I make coffee using this machine, if I want the ratio of water to grounds to be correct. Second, make sure that the coffee isn’t ground too finely or too coarsely. This method of coffee preparation works best with a medium grind. Third, auto-drip pots, as a general rule, always dispense the coffee into a glass carafe which rests on a hot plate. The manufacturers must be thinking that this will keep the coffee warm and fresh until you have drunk the last drop. Not true! Unless you have a machine that pours the brew directly into a thermally insulated carafe then you should invest in one and pour the fresh coffee into it as soon as it is finished brewing. Hot plates cause the brewed coffee to become bitter and flavorless by continuously re-heating the coffee. The alternative to rushing out and buying a thermos especially for your coffee is to simply consume the coffee immediately, never letting it sit in the pot beyond that last drip. Finally, it’s a good idea to invest in a permanent filter made of metal of nylon if your coffee machine didn’t come with one. The reason I make this recommendation is that paper filters, especially the bleached ones, can ruin the flavor of a good coffee by retaining precisely those oils most important to the flavor of the brew. They can also contribute their own ‘papery’ flavor.

French Press (Cafetière)
The French Press or cafetière is considered by many to be the best coffee-making method. This may be because of the snob appeal that the look of

the thing has, or the fact that it is more labor intensive in terms of making the coffee and cleaning the equipment. Or it may be that it produces simply the most heavenly cup of non-espresso coffee to be had in this hard, hard world. In any event, it’s not really that hard to make coffee using a French Press, if you don't mind taking a little time and paying attention to a few details. The construction of this coffee maker is beautifully simple. It consists of a glass carafe that usually has a handle attached to it. The other part of the apparatus is a lid into which is built a plunger with a knob that protrudes through the top of the lid. This plunger filters the grounds of the coffee with a steel mesh that fits perfectly inside the glass carafe.

The first thing to do is to measure out the water you will be using into the appropriate container for bringing the water nearly to a boil. I figure you’ll know what container to use depending on whether you use a microwave, a stove top, or a water boiler. To reiterate what I’ve said elsewhere, you use six ounces of water for every 2 tablespoons of ground coffee—unless you like wimpy, er, excuse me, weaker…I mean, less adventurous coffee, then you could use one tablespoon of grounds per six ounce cup, or whatever you prefer. In any event measure out your coffee while you heat the water to boiling. When you grind the beans (we're not buying pre-ground beans, are we?) make sure you leave them coarse to avoid over-extraction later. Let the water cool down slightly below the boiling point and add just a little of the water to the grounds that you have already placed in the bottom of the glass carafe. This allows the coffee to ‘bloom’, releasing gases and aroma. Stir this around a bit and add the rest of the water.

Now you have another opportunity to gauge the strength of your coffee. A typical time to wait before pouring the glorious black brew into your waiting mug is about five minutes. As I understand it, this is the ideal amount of time when using properly ground coffee. You might like it better if it steeps a little less time, you might like it better if you wait a little longer. Just remember that both under-extracted and over-extracted coffee tastes less than perfect. OK, it tastes awful. Anyway, when you are ready to pour, put the lid on and push down the steel mesh plunger to screen out the grounds. Pour and enjoy!

Moka Italian Stove Top
The Moka coffee maker is the poor man’s espresso. Also known as ‘stove-top’ espresso, it brings the magic of a thick, rich brew into the home for less than a fraction of the cost of a typical high-quality espresso machine. Don’t misunderstand me, it’s not espresso in the strict sense of the word. Espresso is produced using machines that can produce very high pressure water at just the right temperature. Moka coffee is produced using only steam’s natural pressure. But the coffee it produces is heavenly with its thick, aromatic, full-bodied flavor and is similar in these details to espresso, minus the crema. The device always adds a striking element to any kitchen with its beautiful octagonal design. And why is it octagonal? Your guess is as good as mine…probably because it looks really good. It consists of a number of parts, most of which can be seen in the picture to the left. There is a reservoir where the water is poured in, a filter basket/funnel to hold the ground coffee, a filter plate that fits into the top part and a gasket to hold that plate in place.

The gasket is the white rubber ring you see under the filter basket in the picture. The top part is where the brewed coffee comes out of the small pipe which reaches almost all the way to the lid. It has to be high so that it stays above the rising level of the coffee while it’s pouring out into the upper reservoir. The whole thing gets screwed together and comes out looking like what you see below at right.

And how is this esoteric device, this alchemical apparatus actually pressed into service? I can’t tell you how glad I am you asked! Here’s how I like to do it. First I pour water into the reservoir up to the level of the steam valve. This is important since over-filling with water could result in an explosive disaster. Next I measure out the whole beans I will use right in the filter basket. I make the beans level with the top of the basket and dump the beans into my grinder. I find that this amount readily over-fills the basket once ground, so don’t think I’m selling you short on the measurement of the coffee here. I grind until the beans are finely ground and empty them into the filter basket. Usually the gasket and filter plate are already secured in the top part of the moka pot so I just screw it securely onto the bottom. The word ‘securely’ in the last sentence is important since I have ended up with some very poor tasting coffee as a

result of letting the steam pressure out through the threads. It just don’t work right if you don’t really twist that guy on there hard. Once everything is together place the whole thing on a stove burner and turn the heat on medium-high. I always make sure to leave the plastic handle hanging off to the side where it won’t get heated up and burn me when I eagerly grasp it later. It’s done just a few minutes later when you hear the steam sputtering through the holes in the top where the coffee comes out.

But how does it work? It doesn’t send actual steam through the coffee grounds, does it? Gosh, I thought coffee should be made with water that wasn’t quite boiling! Well, while it’s true that the water boils it is not actually boiling when it comes in contact with the coffee. What happens is that as the water heats up in it’s enclosed chamber it begins to produce steam bubbles which rise to the top of the chamber and push the water down. As the water is pressed down it finds its only escape in the small hole at the bottom of the filter basket/funnel. Under pressure from above the water travels up, through the coffee and on up into the upper reservoir. The boiling water in this scenario is the driving force but the water it forces is not quite boiling. Neat, huh?

Before I leave this, my favorite coffee device so far, I want to mention something that there seems to be a lot of debate about. Some people have said to me, or have written it on their web sites, that you should only clean aluminum moka pots with plain water, without using dish detergent. All I can say is, Why did I believe them for so long?! Read about this debate (and someday a few others) here.

Answer 8

YOU CAN NOT BE SERIOUS ????