Ubuciko Bokwenza I-Espresso

Njengoba kuphuzwa izigidigidi zezinkomishi zekhofi unyaka ngamunye, seliyisiphuzo esihamba phambili emhlabeni.

UMAGAZINI i-Scientific American, uthi: “Kubathandi bekhofi abathile, i-espresso eyenziwe kahle ingungqá phambili ekhofini, ngoba indlela eyenziwe ngayo ithuthukisa futhi yenze nokunambitheka kukabhontshisi wekhofi kuzwakale kakhulu.” Ukuyenza kuhilela ukubilisa ikhofi eligayiwe.

Omunye ungoti embonini yezekhofi watshela i-Phaphama! ukuthi: “Abantu bajabulela iziphuzo ezenziwe njenge-espresso emathilomu futhi bafuna ukuzenzela ezinambitheka njengayo nasemakhaya.” Eminye imishini yokwenza i-espresso emakhaya isiyakwenza lokhu. Ngenxa yalokho, ukuphuzwa kwe-espresso eyenziwe ekhaya kuyanda kwamanye amazwe.

Ingabe ungumthandi wekhofi? Ungathanda yini ukubazi kahle ubuciko obuyinselele bokwenza i-espresso? Yini edingekayo ukuze wenze inkomishi emnandi? I-Phaphama! yabuza le mibuzo kuJohn noyise uGerardo, abahlala eSydney, e-Australia abangongoti bokugazinga ikhofi.

Ukulithaka Ngendlela Efanele

Ngaphakathi embonini yokugazinga ikhofi kaJohn noGerardo, kunamasaka kabontshisi ongakagazingwa avela emhlabeni wonke akleliswe ezindongeni. UJohn uthi: “Ngixuba izinhlobo ezithile zikabhontshisi ngokucophelela ngilandela iziqondiso. Ingxube yohlobo ngalunye lukabhontshisi inencasa yayo eba nomthelela ekutheni lo mkhiqizo uzonambitheka kanjani ekugcineni. Kuthatha isikhathi ukufinyelela lelo zinga lokunambitheka okufunekayo. Empeleni, kwangithatha izinyanga eziyisithupha ngaphambi kokuphumelela ukwenza i-espresso yethu ehamba phambili.” Akumangalisi-ke ukuthi kungani abagazingi bekhofi beyigcina iyimfihlo indlela abenza ngayo ama-espresso abo!

UGerardo ungumqondisi wokugazingwa kwekhofi, ikhono elidinga ukuba uqeqeshwe kahle, ngoba ukugazinga kuwashintsha kakhulu amakhemikhali kabhontshisi wekhofi futhi kwakhe izinhlobo zamaphunga ahlukahlukene angaba ngu-500. Njengoba ubhontshisi ufakwa ebhodweni lokuwugazinga elibaselwa nge-gas, ushiswa uze wenze umsindo wokuqhuma bese ukhipha isisi ne-carbon dioxide futhi ukhukhumale. Lokhu kukhukhumala kubangela ukuba ama-cell angaphakathi kubhontshisi aqhume bese kuphuma amafutha anephunga elimnandi. La mafutha, yiwona anquma iphunga nokunambitheka kwe-espresso. Ubuciko buwukuyazi kahle inqubo yokuwugazinga—isilinganiso esifanele sokushisa nezinga lokuwugazinga.

Lapho nje sekuyisikhathi esifanele, uGerardo uthululela ubhontshisi oshisayo onsundu kubhasikidi wensimbi abese ewupholisa ngomoya obandayo ukuze ungagazingeki ngokweqile. UJohn uthi: “Ukunambitheka kwekhofi kufinyelela iqophelo eliphezulu ngemva kosuku noma ezimbili ligazingiwe.” Amafutha akhipha lokhu kunambitheka asuke engeke esashintsha futhi esekulungele ukuba abe yikhofi.

Ubuciko Bokuyenza

UJohn uyachaza: “Ukukhishwa kwencasa ye-espresso kuwumsebenzi odinga ikhono futhi onzima kunazo zonke izindlela zokwenza ikhofi.” Ukwenza i-espresso emnandi kudinga ikhono lokwenza izinto ezintathu ezibalulekile: ukugaya ubhontshisi (1), ukugxisha ikhofi eliyigayiwe esisefweni somshini (2), ukuphuma kwe-espresso esiyenziwe kancane kancane (3). “Ukugaya ubhontshisi ngendlela efanele kubalukekile,” kusho uJohn. “Uma ubhontshisi ugaywe waba mahhadla, i-espresso iba uklabhuza. Uma ubhontshisi ucoliseke kakhulu, ikhofi liyababa lizwakale lishile. Kuzo zombili lezi zimo, uma i-espresso iphuma emshinini i-crema—igwebu elinsundu ngokusagolide eliba kuyi-espresso esanda kwenziwa—lizobonisa ukuthi amafutha aphume kahle kangakanani.”

Ngemva kokugaya ubhontshisi omncane, uJohn usebenzisa ithuluzi elibizwa ngokuthi i-tamper ukuze awugxishe esisefweni, bese ubukeka ubushelelezi kube sengathi uyacwebezela. Ngemva kwalokho uvalela isisefo emshinini, abese evula umpompi. Kuphume uketshezi olunsundu olushisayo. Ngenxa yokuthi uJohn uneso eliqeqeshekile, uyashesha ukubona ukuthi ubhontshisi umahhadla kakhulu. Uthi: “Ngokuvamile umuntu owenza i-espresso kufanele azame kaningi ngaphambi kokuba athole umphumela omuhle. Ake siphinde sizame ngobhontshisi ocoliseke kakhulu. Sizophinde siligxishe ikhofi kodwa kulokhu kakhudlwana ukuze liphume kancane kancane emshinini.”

UJohn wenza ushintsho oludingekayo abese ephinda ebasa umshini. Manje esisefweni, sekuphuma i-espresso ene-crema esithe ukujiya, iphuma njengoju olufudumele. Njengoba kugcwala iphunga eliconsisa amathe, uJohn uyamamatheka ebonisa ukuthi yenzeke kahle. Uthi: “Kubalulekile ukuba ungabe usayithela uma isiqala ukushintsha umbala.” Lokhu kuthatha imizuzwana engaphansi kwengu-30. Uyanezela: “Ukuqhubeka uyithela kuyenza ibabe futhi ibe ne-caffeine eyengeziwe.

Ebuka i-crema eshubile, ebushelelezi nehlala isikhathi eside, uJohn uthi: “Ngicabanga ukuthi senze i-espresso ehamba phambili.” Abese ebuza: “Ukhona ongathanda inkomishi yekhofi?”

Abathandi be-espresso bathanda ukuyiphuza injalo, bavame ukuyibiza ngokuthi i-short black. Ngamanye amazwi, abafaki lutho kulolu ketshezi ngaphandle mhlawumbe kwengcosana kashukela. Kodwa abanye, bayalufaka ubisi olushisayo ukuze benze i-cappuccino, i-latte, noma ezinye izinhlobo ze-espresso. I-Fresh Cup Magazine ithi: “Namuhla, kuthengiswa amaphesenti angu-90 eziphuzo ze-espresso ezenziwe ngobisi kune-espresso yangempela.a

Ungaqiniseka ukuthi izingxoxo ezimnandi ungajahe ndawo, uphuza ikhofi noma itiye, kuye ngokuthi ulithanda linjani, kungenye yezinto ezilula ezenza ukuphila kujabulise. UJohn uthi: “Iziphuzo ezimnandi ziyabahlanganisa abantu. Mhlawumbe yilokho okuzenza zithandeke kakhulu!”

[Umbhalo waphansi]

[Ibhokisi/Isithombe ekhasini 15]

UKUTHENGA NOKUGCINA IKHOFI

Isiqondiso sokuthenga ikhofi sithi: “Amakhofi agazingiwe aqala ukulahlekelwa ukunambitheka ngemva kwesonto, ikhofi eliyizinhlamvu ngemva kwehora ligayiwe kanti eselenziwe lona ngemva kwemizuzu.” Kodwa uma uzithengela ubhontshisi wekhofi, kuhle kakhulu ukuba uwuthenge ngesilinganiso esincane futhi uwugcine endaweni epholile nengangenwa ukukhanya. Kodwa ungawufaki esiqandisini ngoba ungamunca umswakama bese ulahlekelwa incasa. Njalo yenza ikhofi lakho ngemva nje kokuligaya.

[Umthombo Wesithombe ekhasini 15]

Image 3: Images courtesy of Sunbeam Corporation, Australia