Delicious, Peruvian Coffee. [English]
Jaén and Amazon to the north, Chanchamayo and Junín to center, Cusco and Puno in the south. These are the quintessential coffee areas, precisely where these days are reaping the best beans.Today, coffee is the main product of agricultural export and represent about half of agricultural exports, approximately 5% of total exports.
The Ministry of Agriculture of Peru, instituted that every fourth Friday of the month of August as the “Peruvian Coffee Day”, coffee as a flagship product and still more the growth of a coffee culture among the population.
The coffee is not only a simple drink, too, is aroma, color and flavor, making that our palate feel the most unexpected sensations.
The coffee can be prepared in different ways, here I leave you with a recipe, enjoy it…!!!.
ICED COFFE.
Ingredients:
- Prepare a cup of coffee ( 50% stronger than normal)
- Ice
- A tall glass per person
Preparation:
First and once you have hot coffee stir in sugar while still hot (never do when coffe is cold because sugar does not dissolve in the same way.) Once you have so many cups of coffee as people like, vertel in a jar and keep the coffee in the fridge for a couple of hours to cool.
Why should we cool the coffee? Very simple, because many people get hot coffee and puts ice, making that the ice convert automatically in water, and not cool the coffee but it ends up becoming very watery. For this reason it is necessary to have very cold coffee and then serve it with ice and a straw.
A good idea to give a touch of originality to the iced coffee is to put a scoop of chantilly cream whipped above the glass, gives a touch of class and taste.
