“My greca is yours too” || "Mi greca es tuya también"
One of the phrases we culturally have to show hospitality to someone is “My home is your home too”. This means that the person is welcome in our home, and we want them to feel comfortable, as if they were in their own home. Well, that applies to other things as well, and we mean it. It recently happened to me with a friend, named Luis, and his new greca. Please allow me to tell you about my experience.
We both like coffee, so we periodically talk about it when we see each other, what coffee we buy, how we combine it with other foods, how was this morning's, normal.... At the time we expressed the desire to buy a greca to have a second method of brewing coffee at home, and also enjoy the goodness that method has. Unfortunately, we soon noticed that the ones sold in our locality were of low quality, so we were not attracted to buy one in the short term. We would wait to look for one when either of us traveled.
He was presented with the opportunity recently and made that spectacular investment. And then, in a gesture of hospitality and affection, he invited me to his home so that we could taste that cup of coffee together in his new greca, and compare it with the method we have been using most recently, such as the cloth strainer. This is how the expression I mentioned in the title is put into practice, my friend makes me see that what is his can also be mine, and he really feels that way with these invitations, which obviously my wife and I do not refuse.
We walked a little over two miles that morning, from our house to my friend's house. As soon as we arrived, we set out to make coffee - I was really looking forward to coffee after that walk! I wanted to see the whole process. It's true that some video tutorials are quite detailed, but it's not the same live and direct. I had also seen how other people prepare them, but it was time to see his method. At some point we thought about preparing this content on video, and that I would prepare it following his specific instructions, but I gave up on that idea, because I was suddenly overcome with vertigo when I imagined if I would suddenly cause damage to the new fretwork because of my inexperience. So I let him handle it while I watched and asked questions.
First, he boiled some water, then inserted it into the water tank, up to the height of the valve. It is one of the suggestions he has decided to apply from all the information on the web on this subject. Then he carefully placed the filter on it.
It is time to put the coffee. The one I had available was of very good quality, processed locally. I noticed that after placing the measure that he liked he avoided compacting it. Some do, some don't.
Now it's time to finish assembling the fret by screwing the manifold to the water tank. It's a bit tricky because the water tank is hot. Even my friend burned his fingers a little. I think it might be useful to use a glove or a protector with the ones we use to hold the hot pots.
Now it is placed over the fire, without reaching the maximum level. The advantage is that since the water is hot, it will soon reach sufficient temperature to push the water from the tank to the collector. Also, I remember another advantage of doing it this way was once explained to me, but just now I don't remember it. So in a short time we start to hear the characteristic sound of the liquid coming out of the middle of the manifold in an explosive, bubbling way. There the fire goes out.
When all the liquid had finished rising it was time to serve it. The cups were ready and we poured a couple. It should be noted that he was only a few days old with the greca so he was still finishing getting the measurements right. He insisted that we put chocolate in them, but I wanted to try them plain, without sugar. And so I did.
It turned out to be a more aromatic and stronger coffee, since the pressure exerted in the whole process makes the ground coffee better utilized. It turned out to be cerrero, as they say to a very strong black coffee. For me it was spectacular for that busy morning. Besides, as it was a good coffee, it still kept a slight sweet touch in the cup.
This experience further strengthened my desire to be able to acquire a greca of my own when I have the opportunity. I found my friend's to be of high quality, aesthetically pleasing and practical. And I am grateful to him for giving me the opportunity to taste its benefits with his family that day. That was just the beginning of a different day for both families, as we shared meals, conversations, songs, laughter, cake, drink .... spectacular.
How many methods of preparing coffee do you have at home? Which ones would you like to have? I'll read them in the comments. Thanks for making it this far, see you next time!
Una de las frases que culturalmente tenemos para demostrar hospitalidad a alguien es "Mi casa es tu casa". Ésto significa que esa persona es bienvenida en nuestro hogar, y deseamos que se sienta cómodo, como si estuviera en su mismísima casa. Pues, eso aplica también para otras cosas, y lo decimos en serio. Recientemente me ocurrió con un amigo, llamado Luís, y su greca nueva. Por favor, permite que te cuente mi experiencia.
A ambos nos gusta el café, así que periódicamente hablamos de eso cuando nos vemos, qué café compramos, cómo lo combinamos con otras comidas, cómo estuvo el de ésta mañana, normal... En su momento expresamos el deseo de comprar una greca para tener un segundo método de preparar café en casa, y también disfrutar las bondades que tiene ese método. Lamentablemente, pronto notamos que las que vendían en nuestra localidad eran de baja calidad, así que no nos atraía comprar una a corto plazo. Esperaríamos buscarla cuando alguno de los dos viajara.
A él se le presentó la oportunidad hace poco e hizo esa espectacular inversión. Y entonces, en un gesto de hospitalidad y cariño, me invitó a su casa para que degustáramos juntos esa taza de café en su greca nueva, y así compararlo con el método que más hemos usado recientemente, como lo es el de colador de tela. Así es como se lleva a la práctica la expresión que les mencioné en el título, mi amigo me hace ver de que lo suyo también puede ser mío, y de verdad se siente así con éstas invitaciones, que obviamente mi esposa y yo no rechazamos.
Caminamos poco más de tres kilómetros esa mañana, desde nuestra casa hasta la casa de mi amigo. Apenas llegamos nos dispusimos a preparar el café. ¡Tenía muchas ganas de tomar café luego de esa caminata! Yo quería ver todo el proceso. Es verdad que algunos tutoriales en video son bastante detallados, pero no es igual en vivo y directo. También había visto cómo los preparan otras personas, pero era el momento de ver el método de él. En algún momento pensamos en preparar éste contenido en video, y que yo lo preparara siguiendo sus específicas indicaciones, pero desistí de esa idea, porque de pronto me invadió un vértigo al imaginar si de pronto le ocasionaba un daño a la nueva greca por mi inexperiencia. Así que dejé que él la manipulara mientras yo observaba y preguntaba.
Primero, hirvió un poco de agua, entonces la introdujo en el tanque de agua, hasta la altura de la válvula. Es una de las sugerencias que él ha decidido aplicar de toda la información que hay en la web con éste tema. Entonces le coloca con cuidado el filtro.
Es el momento de colocar el café. El que tenía disponible era de muy buena calidad, procesado en la localidad. Noté que luego de colocar la medida que a él le gustaba evitó compactarlo. Algunos lo hacen, otros no.
Ahora toca terminar de armar la greca enroscando el colector con el tanque de agua. Es algo complicado porque el tanque de agua está caliente. Incluso mi amigo se quemó un poco los dedos. Creo que tal vez puede ser útil usar un guante o un protector con los que tomamos las ollas calientes.
Ahora se coloca sobre el fuego, sin llegar al máximo nivel. La ventaja es que como el agua está caliente, pronto llegará a temperatura suficiente para empujar al agua desde el tanque al colector. Además, recuerdo que una vez me explicaron otra ventaja de hacerlo así, pero justo ahora no la recuerdo. Así que en poco tiempo empezamos a escuchar el característico sonido del líquido saliendo por el medio del colector de forma explosiva, burbujeante. Allí se apaga el fuego.
Al terminar de subir todo el líquido llegó el momento de servirlo. Las tazas estaban listas y servimos un par. Cabe destacar que él tenía apenas unos días con la greca por lo que aún estaba terminando de lograr las medidas correctas. Él insistió en que le echáramos chocolate, pero yo quería probarlos solo, puro, sin azúcar. Y así lo hice.
Resultó ser un café más aromático y más fuerte, en vista que la presión ejercida en todo el proceso hace de que se aproveche mejor el café molido. Quedó cerrero, como se le dice a un café negro y muy fuerte. Para mí estaba espectacular para esa movida mañana. Además, como era un buen café, aún conservó un leve toque dulce en la taza.
Ésta experiencia afianzó más mi deseo de poder adquirir una greca propia cuando tenga la oportunidad. La de mi amigo me pareció de calidad, estética y práctica. Y me siento agradecido por brindarme la oportunidad de degustar sus beneficios junto a su familia ese día. Apenas ese fue el inicio de un día diferentes para ambas familias, puesto que compartimos comidas, conversaciones, cantos, risas, torta, bebida.... espectacular.
¿Cuántos métodos de preparar café tienes en casa? ¿Cuáles te gustaría tener? Los leo en los comentarios. Gracias por llegar hasta aquí. ¡Hasta la próxima!
☕️
FUENTES / SOURCES
Cover: Made with the free version of CANVAS || Portada: Hecho con la versión gratuita de CANVAS
Images: Shot with my Xiaomi Redmi Note 8 phone and edited with GIMP || Imágenes: Realizadas con mi teléfono Xiaomi Redmi Note 8 y editadas con GIMP
Banner: Made by me in GIMP with my own images and free resources from the site pfpmaker.com/ || Banner: Hecho por mi en GIMP con imágenes propias y recursos gratuitos del sitio pfpmaker.com/
Language: Post written in Spanish and then translated into English through DeepL || Idioma: Post redactado en español y luego traducido al inglés mediante DeepL/
Posted Using InLeo Alpha
I like the gifs and a lovely post.
The steps taken are correct. Sometimes when I use a Moka pot, I skip heating the water at the start. I always love using my Moka pot but haven't done so in a while.
I admire the way you've weaved a story with precise instructions.
Yes, the pressure is what makes the difference, and what strengthened the coffee, indeed:)
I've enjoyed reading this thoroughly 🙌
Your comment made me very happy. I have prepared this post with a lot of love. That day was special and exciting. I laughed a lot with my friend joking about his new acquisition, watching him get burned and excited to have me try coffee that day. It was fantastic, and maybe that's what made me try to print it in the post as well. Thanks for rating the content. I wish you a happy Sunday. Regards @millycf1976
It shines through. Well done 👏
Moments like these are priceless, and I'm honoured that you shared it with the community:)))
Happy Sunday too!
Thank you for your support @cinnccf . By the way, I take the opportunity to ask you a question, please. I have seen some users with the label “Members” of the community, what are the requirements to qualify for it? Thank you very much for attending my request🙏
It's just regular authors who post frequently to the community participate in the weekly and bi-weekly activities, and help to promote engagement:)
Every so often I might add a few:)
Excellent. Thank you very much for the information. I hope one day to qualify for it. Greetings to all the community team. Happy Sunday☕️🤓
This was truly a great read and I also learned through this post, thanks for sharing.
Hey, I'm glad it was to your liking. I learned a lot that day too. Regards @amiegeoffrey
I have two very practical ways to prepare coffee in my house, the most used and traditional is to brew coffee as I have visualized it since I can remember and the other is like a greca that I found a few months ago in my kitchen cabinets.
I definitely share with you the sensation of a purer and more concentrated coffee, but I still can't get the hang of the whole thing so I don't use it very often.
For days now I have been anxious to make a latte with this method and I hope to consolidate my craving soon.
I'm glad you were able to enjoy this great experience with good friends.
Greetings my dear @aaalviarez
I am glad to agree with this assessment. I am sorry for those who like the “recolado”. With this greca the used coffee is no good for anything else. It is totally used. Thanks for stopping by. Regards @sidalim88
I loved the phrase: the coffee was "cerrero", I'm starting to use it now because I also like strong coffee 😅. I really liked your post, instructive and entertaining
How nice! Using that phrase in a coffee shop there might give any barista a hard time. Thanks for your kind comment. Regards @indipnash91
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STOPEl deseo de tomar café en una greca nueva resulto intenso, a tal punto que caminantes un poco más de 3 kilómetros. A eso es a lo que yo llamo pasión por el café.
Espero pronto puedas adquirir tu propia greca @aaalviarez .
Eso espero. Ya sabes qué regalo nos puedes hacer para el próximo aniversario. Saludos @castm2
Seguro!! 😎
I have only one method of making my coffee, which is boil water and pour in my coffee but if I may ask what is Greca?
It is also called Moka. It is the black utensil with a green handle that you see on the cover and in the photo below. This is where everything is assembled to prepare the coffee. It is one of the most famous methods, like the French press and others. Greetings @beauty197
ohhh really, that's a way of spicing up your coffee, as everything can be assembled together.
As is. A very useful system.🙌