Ikofu ingaphezulu nje kwesiselo; yinto yenkcubeko eye yalukwa kweyona nto iphambili kubomi bethu bemihla ngemihla. Bubushushu obusibulisa kusasa, intuthuzelo esiyifunayo ngexesha lekhefu, kunye namafutha esiqhubela phambili kwiimini ezinde nakwiinzame zasebusuku. Kolu hambo lusuka kwimbotyi ukuya kwiphiso, asifumani umlingo wekofu kuphela, kodwa nokuba umnini womatshini wekofu ofanelekileyo unokuguqula njani isiko lakho lemihla ngemihla libe ngamava angaqhelekanga.
Umtsalane wekofu uqala ngembali yayo etyebileyo kunye neentlobo ezahlukeneyo. Uhlobo ngalunye lwembotyi yekofu—iArabica, iRobusta, iLiberica, phakathi kwezinye—lunencasa neempawu ezikhethekileyo. IArabica, eyaziwa ngencasa yayo egudileyo kunye neasidi ephantsi, yenza malunga ne-60% yemveliso yekofu yehlabathi kwaye ihlala ikhethwa kwiikofu ezikhethekileyo. I-Robusta, kwelinye icala, inika incasa eyomeleleyo, ekrakra ngakumbi kwaye iqulethe phantse icaffeine ephindwe kabini njengeArabica.
Ukungena kubugcisa bokwenza ikofu, umntu akanakungayihoyi ukubaluleka kokugaya. Uphononongo olupapashwe kwijenali ye-Food Chemistry ibonise indlela ukusabalalisa ubungakanani be-particle kuchaphazela izinga lokukhutshwa kweekhompawundi zekofu, ekugqibeleni lichaphazela incasa yokugqibela. Ukusuka kwi-French press ukuya kwi-espresso, indlela nganye yokusela ifuna ubungakanani obuthile bokugaya ukuze kwandiswe incasa.
Ubushushu bamanzi bukwadlala indima ebalulekileyo. Uphando lubonisa ukuba ubushushu bamanzi obufanelekileyo bokwenza ikofu kufuneka bube phakathi kwe-195°F ukuya kuma-205°F (90°C ukuya kuma-96°C). Amanzi ashushu kakhulu anokukhokelela kwincasa ekrakra, ngelixa amanzi aphole kakhulu anokubangela ikomityi yekofu engatsalwanga kwaye ibuthathaka.
Ngezinto ezininzi eziguquguqukayo ezidlalwayo, ukubamba ubugcisa bekofu kunokubonakala kunzima. Nangona kunjalo, ngesixhobo esifanelekileyo ecaleni kwakho, iba lishishini elinomdla. Ngena kumatshini wekofu osikiweyo, olungiselelwe kungekuphela nje ukwenza lula inkqubo yotywala kodwa nokuwuphucula.
Khawube nomfanekiso-ngqondweni womatshini olungelelanisa ubushushu bawo bamanzi, uguba iimbotyi ukuya kutsho kanye ngokomlinganiselo owufunayo, kwanozicoca ngokwawo emva kokuwusebenzisa. Le asiyontelekelelo; yinyani yenkqubela phambili yamva nje kwiumatshini wekofuiteknoloji. Aba matshini baxhotyiswe ngobunjineli obuchanekileyo ukuzisa iimeko ezingaguqukiyo nezifanelekileyo zokwenziwa kwebhiya, uqinisekisa ukuba ikofu yakho incasa kakuhle njengoko inokuba njalo, ngalo lonke ixesha.
Ukuqukumbela, umlingo wekofu abukho nje kwincasa yayo etyebileyo kunye nevumba elimnandi kodwa nakwimidaniso entsonkothileyo yesayensi kunye nobugcisa obusemva kokwenziwa kwayo. Ngokuqonda izinto eziguquguqukayo ezidlalwayo kunye notyalo-mali kumatshini wekofu okumgangatho ophezulu, ocwangcisiweyo, awuthengi nje imveliso; uphakamisa isiko lemihla ngemihla libe ngamava amnandi anokukhuphisana nezona baristas zinobuchule. Ke kutheni uhlala kwindawo eqhelekileyo xa unokungcamla ngokungaqhelekanga? Qala uhambo lwakho oluya kumaxesha akhethekileyo ekofu ngokujonga uluhlu lwethu loomatshini bekofu abakwinqanaba eliphezulu namhlanje.
Ixesha lokuposa: Aug-21-2024