4 cups of strong coffee, made according to your chosen recipe, usually Turkish. Juice from 1 1/2 lemons, which is prepared and strained just before serving the coffee.
Add the lemon juice to the finished hot coffee and stir well. The juice of the factory made from cans is not suitable. Sugar can be added as desired. Pour into glasses and serve.
15 g of freshly ground coffee,
10 g sugar,
120 ml of water.
Pour water in a jesus of appropriate volume and put on the fire. When the water boils, pour out some of it, pour the coffee and again bring it to a boil.
Then take the pot off the fire, pour in the rest of the water, put the lid on, usually with a dish, and let it stand for 0.5-1 minutes. Serve in a jesvah, and it is up to the consumer to pour the coffee into small cups.
15 g of freshly ground black coffee,
100 ml water.
Roast the coffee without adding sugar. Rinse the pot for brewing coffee with boiling water and put it on a water bath. Pour the pre-ground, roasted coffee into the pot and then pour in the boiling water spoon by spoonful. Pour into cups and serve.
This recipe is more accepted in America than in Russia, which is attributed the authorship of this method of making coffee.
In a large cup pour 2 1/2 teaspoons of instant coffee, add 1 teaspoon of chocolate syrup and 3/4 cup of hot milk. Stir well until coffee and syrup are dissolved. Then gently place a cap of whipped cream on top, garnish with chocolate shavings.
The recipe, of course, is great and worth using, but what is Russian about it?
1 tsp. coffee,
1 tsp. powdered sugar,
1/2 tsp. cocoa,
1 cup water, a little vanilla.
Mix coffee, sugar and cocoa and pour into a jesus, pour water and put on the fire, but do not bring to a boil. Remove from the heat and add a pinch of vanilla. Let stand for a while and pour into bowls.
1 tsp freshly ground coffee, ice cubes,
½ teaspoon each of powdered sugar and ground cinnamon, cognac.
Put the ice cubes in a refractory glass, sprinkle with powdered sugar and pour over the hot coffee flavored with cinnamon. Flavor the mixture with a little cognac, stir well and serve.
Pour 1-2 teaspoonfuls of freshly ground coffee into cups scalded with boiling water, pour boiling water over it, stirring constantly. The cup should be covered with a saucer and left to infuse for 7-8 minutes, after which the coffee is ready to drink.
10 g coffee,
1 tsp. cocoa liquor,
1 tsp. cream, water.
Prepare regular black coffee in the 5-7% concentration used in France. Pour into cups, add cocoa liqueur, then gently pour in the cream. You can also use other liqueurs.
9 g of coffee and cocoa blend,
30 g sugar,
100 ml water, cream.
Make a drink of ground coffee mixed with cocoa powder in the ratio of 1:1. Just before serving, add cream (or evaporated milk), stir well and strain. Serve the sugar separately.
1 tsp. tops ground coffee,
2 tsp. sugar, small piece of vanilla stick,
1 cup water.
Dissolve the specified amount of sugar in the water and bring to a boil. Add a tiny piece of real vanilla to the boiling syrup before pouring in the coffee, but by no means vanilla sugar. Then, after taking the boiling water off the fire for a short time, pour in the necessary amount of ground coffee, put it back on the fire, let it boil only once and immediately pour it into cups.
3 tablespoons finely ground coffee,
2 pinches each of black pepper and cinnamon,
6 Tablespoons granulated sugar,
5 cups water,
1 coffee spoonful of rose water.
Put the coffee, sugar, pepper and cinnamon in a jesvah.
Stir everything, add water and put on low heat. When the coffee begins to foam, take it off the fire, and then add the rose water, drop by drop, into the brew. Serve the coffee hot and strain it through a strainer.
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30 g roasted coffee
500 ml milk
75 g sugar.
Grind coffee, pour into a coffee pot, pour boiling milk, sweeten with sugar, close the lid and cook for 4–5 minutes. Remove from heat, pour into cups, previously rinsed with boiling water, drink hot.