There are two options for brewing coffee "Oflameron", distinguished for bitter coffee and sour varieties of coffee. I have done it with acidic coffee. For this it is necessary for every 60-70 grams of pure (non-chlorinated) water put 1 teaspoon of fine-ground coffee. Coffee is added to lukewarm water. The mixture is heated on a moderate fire.

At the beginning of the formation of foam is added 1-2 teaspoons of semi-SWEET champagne from which it evaporated gas. Coffee removed from heat when the coffee the foam will be "massive".

For bitter varieties of coffee. For every 60-70 grams of pure (non-chlorinated) water put 1 teaspoon of fine-ground coffee. The first spoon before taking coffee dipped in vanilla and water. The mixture is heated on a moderate fire. At the beginning of the formation of foam is added 1-2 teaspoons of DRY champagne from which it evaporated gas. The taste was odd, but I love to experiment with coffee. I liked it!