Pivovarnya Forumbrewing: tea, coffee and what to make to go with them

An independent food magazine about tea, coffee and infused drinks. Not connected with the former forum on this domain; we sell nothing and publish no adult drinks of any kind.

Tips

Kitchen tips

Sometimes a cup disappoints not because you chose the wrong tea but because of a small detail: scale in the kettle, leaves forgotten for half an hour, or coffee ground a week ago. Here are short tips that are easy to test in your own kitchen.

Keep a small notebook by the kettle. Write down how many spoonfuls you used and how long you waited, and within a week you'll have your own recipe for the perfect cup.

— Editor's thought

A tip is included if it is short, can be tested at home in one go and doesn't require buying special equipment.

Six habits

Simple steps that make your tea and coffee more consistent from day to day.

Grind coffee just before brewing

Ground coffee loses its aroma quickly. If you have a hand or electric grinder, grind only as much as you need for one brew.

Descale the kettle

Limescale gives water an off taste and slows heating. Remove it regularly with a citric acid solution and rinse thoroughly.

Don't keep tea by the hob

Heat, steam and cooking smells quickly spoil the leaves. Find a cupboard for your supplies away from the hob, spices and coffee.

Measure with the same spoon

Always use the same spoon for your tea: that way you can repeat a good ratio and know what to change if you don't like the taste.

Taste a little early

Take a sip a minute before the time on the pack runs out. Quite often the tea turns out to be ready sooner than you thought.

Wash teaware without scents

Teapots and cups made of porous ceramics absorb the smell of detergents. Rinse them with hot water and don't leave them in soapy water for long.

Catalogue of English-language articles

This section will bring together standalone articles written specifically for English-speaking readers: in-depth looks at brewing methods, the tea table and seasonal drinks.

What our editors are working on

  • Afternoon tea at home: planning the sandwiches, bakes and teapot for a small gathering
  • Milk first or milk last: how to taste the difference for yourself
  • Iced tea for summer get-togethers: brewing hot, brewing cold and keeping it fresh
  • Hard water and your kettle: descaling and filtering for a clearer cup
  • Weekend pour-over coffee: grind, pouring pace and a simple tasting notebook

Editorial rules

  • Articles in this catalogue are written separately for each language version and are not translations.
  • Some articles link to third-party websites, including gaming services; we do not control their content, prices or terms.
  • We do not publish advertising for tea, coffee, appliances or shops, rankings, prices or reviews.
  • Techniques

    Teapot, short-steep sessions, cezve, French press, pour-over and cold brew.

  • Ingredients

    Black, green and white tea, oolong, arabica and robusta, herbs, cocoa and water: choosing and storing.

  • Recipes

    Oat cookies, lemon loaf cake and tea sandwiches: home recipes with no tricky techniques.

  • Drinks

    An overview of infused drinks: types of tea, ways to make coffee, herbal infusions and cocoa.

  • Questions

    Answers to questions about tea and coffee, and about handling boiling water when there are children at home.

  • Seasonal

    Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.

What our articles are based on

  • tea and coffee brewing guides (in general terms)
  • manufacturers' recommendations on tea and coffee packs (in general terms)

The temperatures and steeping times in this magazine are guidelines, not strict rules. Tea and coffee packs often carry their own recommendations, and the taste depends on your water, grind and teaware: experiment and adjust to suit yourself.