projects:hackmate
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| projects:hackmate [2022/06/04 15:44] – q3k | projects:hackmate [2025/01/16 12:51] (current) – czechu | ||
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| ==== PL ==== | ==== PL ==== | ||
| - | * zaparzacz do herbaty typu [[https:// | + | * zaparzacz do herbaty typu [[https:// |
| * waga jubilerska do odmierzenia kofeiny (zwykła kuchenna ma za małą dokładność, | * waga jubilerska do odmierzenia kofeiny (zwykła kuchenna ma za małą dokładność, | ||
| * termometr kuchenny/do herbaty/ | * termometr kuchenny/do herbaty/ | ||
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| ==== EN ==== | ==== EN ==== | ||
| - | * french press tea/coffee maker | + | * french press tea/coffee maker (1l preferred, but with smaller one you can use half of dry leaves and extract it twice) |
| * high accuracy scale for measuring out caffeine (standard kitchen scales aren't accurate enough, unless you're making hundreds of liters of mate) | * high accuracy scale for measuring out caffeine (standard kitchen scales aren't accurate enough, unless you're making hundreds of liters of mate) | ||
| * kitchen thermometer (or equivalent) | * kitchen thermometer (or equivalent) | ||
| ===== Składniki / Ingredients ===== | ===== Składniki / Ingredients ===== | ||
| + | |||
| + | Na 550-600ml syropu, 3.5-4l produktu (For 550-600ml of syrup, 3.5-4l of product) | ||
| * 120 g suszu (dry leaves) | * 120 g suszu (dry leaves) | ||
| * 350 g brązowego cukru (brown sugar) | * 350 g brązowego cukru (brown sugar) | ||
| * 12 g kwasku cytrynowego (citric acid) | * 12 g kwasku cytrynowego (citric acid) | ||
| - | * 1,25 g kofeiny (jeden gram i dwieście pięćdziesiąt miligramów; | + | * 1,25 g kofeiny (jeden gram i dwieście pięćdziesiąt miligramów; |
| + | |||
| + | Dla ułatwienia mierzenia i zwiększenia bezpieczeństwa, | ||
| + | (For ease of measurement and safety, you can prepare a solution of caffeine with water) | ||
| ===== Procedura - Syrop (Process - Syrup) ===== | ===== Procedura - Syrop (Process - Syrup) ===== | ||
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| ==== PL ==== | ==== PL ==== | ||
| - | * dać susz do zaparzacza | + | * włożyć susz do zaparzacza |
| - | * zalać 750 ml wody (75 °C, jak nie masz czajnika z regulacją | + | * zalać 750 ml wody (75 °C, jeśli |
| * po 15 min odlej do innego naczynia, powinno wyjść 550-600 ml jak dobrze wyciśniesz tym french pressem | * po 15 min odlej do innego naczynia, powinno wyjść 550-600 ml jak dobrze wyciśniesz tym french pressem | ||
| * do tego wrzucasz cukier | * do tego wrzucasz cukier | ||
| - | * dajesz | + | * dodajesz |
| * mieszasz aż do rozpuszczenia dodanych składników | * mieszasz aż do rozpuszczenia dodanych składników | ||
| * ufasz, że będzie dobrze | * ufasz, że będzie dobrze | ||
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| * insert dry leaves into french press | * insert dry leaves into french press | ||
| * add 750ml of water (75 °C, if you don't have a regulated kettle either mix with colder water or wait until the boiling water has cooled down, using a thermometer) | * add 750ml of water (75 °C, if you don't have a regulated kettle either mix with colder water or wait until the boiling water has cooled down, using a thermometer) | ||
| - | * after 15ml transfer to another container, this should yield around 550-600ml if you press the french press hard enough | + | * after 15min transfer to another container, this should yield around 550-600ml if you press the french press hard enough |
| * add sugar | * add sugar | ||
| * add citric acid and caffeine | * add citric acid and caffeine | ||
| Line 47: | Line 53: | ||
| * trust that you haven' | * trust that you haven' | ||
| - | The dry leaves can be infused multiple times, the second infusion results in the same taste, just use less water (as the leaves already took up some of it). Here, you can use volumetric dosing and try to make each infusion have as much volume as the first one. Further dilutions (third and more) are less pronounced in taste, but still perfectly drinkable. More than four dilutions | + | The dry leaves can be infused multiple times, the second infusion results in the same taste, just use less water (as the leaves already took up some of it). Here, you can use volumetric dosing and try to make each infusion have as much volume as the first one. Further dilutions (third and more) are less pronounced in taste, but still perfectly drinkable. More than four dilutions |
| ===== Procedura - Rozrobienie (Process - Dilution) ===== | ===== Procedura - Rozrobienie (Process - Dilution) ===== | ||
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| ==== PL ==== | ==== PL ==== | ||
| - | Do rozrobienia bierzesz 850 ml *mocno* gazowanej wody i lejesz syropu aż będzie litr, tylko wszystko powinno być schłodzone do 0--2 °C, bo inaczej zrobisz kolę z mentosem. | + | Możesz rozrobić syrop bezpośrednio w szklance, wlewając około 40ml i wypełniając resztę wodą. |
| ==== EN ==== | ==== EN ==== | ||
| - | Use 850ml of *very* carbonated water, add 150ml of syrup (total: 1L). Everything should be cooled to 0--2°C or you'll end up with a cola/mentos situation. | + | You can prepare syrup directly in a cup, by pouring about 40ml and adding fizzy water. For bottling, use 850ml of *very* carbonated water, add 150ml of syrup (total: 1L). Everything should be cooled to 0--2°C or you'll end up with a cola/mentos situation. |
| ===== Notatki z rewersowania (notes from REing) ===== | ===== Notatki z rewersowania (notes from REing) ===== | ||
| - | * https:// | + | * [[https:// |
| - | * https:// | + | * [[https:// |
| Na 100 ml, Club Mate ma 5 g cukru, Ice Mate ma 7 g. Kofeina: 20 mg / 100 ml. | Na 100 ml, Club Mate ma 5 g cukru, Ice Mate ma 7 g. Kofeina: 20 mg / 100 ml. | ||
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