Features of clay Turks, how they differ, how to brew coffee in a cezve from clay. Clay cezve

The relative disadvantage of ceramic Turks is considered to be increased fragility. Of course, it is easier to break it than a vessel made of copper. However, with careful handling, a clay cezve will last you even longer than a copper one, which, if the inner tin layer is damaged, can become toxic and dangerous to health.
Remember: the life of copper utensils is limited by the period of integrity of its coating. In this sense, ceramic cezve is considered much more natural and environmentally friendly. In addition, it almost completely duplicates the very first vessels that our distant ancestors used to make coffee. True, they buried the cezve in the sand, and we use a gas, electric or induction stove.

Modern Turks are made from durable refractory ceramics. Therefore, they can be heated over the fire even empty.

Step-by-step recommendations for those who do not know how to brew coffee in a ceramic cezve:

Take freshly roasted grains of your favorite variety and grind them as hard as possible - that is, literally "to dust"
Pour coffee into the Turk. Recommended proportions for strong espresso: 12 grams per 100 ml of water. That's about two heaping teaspoons. For a lower strength drink - that is, for making americano- Cut your coffee in half
Pour water into the Turk and put on the stove. When using a gas stove, keep an eye on the intensity of the fire: the flame must be small, otherwise the drink will escape - and you will never be able to appreciate it refined taste
Carefully monitor the movement of the resulting foam: as soon as it begins to rise to the top edge of the cezve, remove the coffee from the heat. Your task is to do it right away in order to prevent active boiling. Otherwise, the bubbling drink will lose its bright taste and enchanting fragrance
Wait until the foam settles - and put the Turk on fire again. Experts say: coffee that is heated several times has brighter colors. taste properties. Therefore, do not be too lazy to stand at the stove for an extra minute

Now you know whether it is possible to brew coffee in a ceramic cezve and how to do it. It remains to learn exquisite filing drink:

It is better to drink from warm dishes - the aroma is revealed brighter in it. Therefore, professional baristas advise pre-pour boiling water over the cups.
In order for your drink to retain the entire volume of foam, it is recommended to first remove it with a spoon and put it on a saucer. Then pour coffee into cups. And already top with golden foam
To sweeten the taste, serve refined sugar, but always in a separate bowl. It is considered bad manners to put sugar in a guest's cup on your own.

Important recommendations that you should pay attention to, even if you know how to brew coffee in a ceramic cezve:

If you are using the vessel for the first time, then pre-rinse it, rinse with boiling water and wipe dry. Only then you can pour ground grains inside
Are you going to buy a ceramic cezve? Keep in mind that it will heat up for a long time. Therefore, it is better to take a small model - otherwise the heating process will be delayed. And this is not very convenient. Especially if you are used to drinking hot espresso in the morning before going to work.
In order to achieve uniform heating of the drink on gas stove, install the flame spreader

A common mistake made by beginners who do not know how to brew coffee in a ceramic cezve is pouring water. When pouring water, it is necessary in such a way that part of the vessel remains free. That is, not reaching the edge of the Turks. Focus on the narrowest part of the neck: it is no longer necessary to pour above this mark. Do not forget that, when boiling, the drink will begin to rise up. To do this, he needs free space in the vessel. Otherwise, he will run away.

A few words about correct form ceramic Turks. Ideally, the cezve should have the shape of a cone - that is, a wide bottom and a narrow top. Such a vessel is characterized by greater stability.
In addition, due to the narrow neck, the brewed coffee has a smaller area of contact with air. Therefore, aromatic compounds do not volatilize during cooking.

A recipe reminiscent of ancient oriental traditions - or how to make coffee in a ceramic cezve on the sand. True, not in the desert, but using an electric brazier:

The ingredients will remain the same as in the previous recipe, but the proportions will be different: just one teaspoon of ground coffee per 100 ml of water
Level the sand and immerse the Turk in it almost to the neck. Professional baristas bury the vessel in a circular motion, holding the handle. However, beginners can dig it in with sand using a regular spoon.
Now you need to wait about one minute to future drink warmed up properly
Then grab the handle of the vessel again and bury it in the sand in a circular motion - of course, carefully so that the sand does not get into the coffee itself. Leave to stand in the sand for a few seconds and slowly rotate again
Thus, you need to perform at least five approaches. When cream forms on the surface of the coffee, remove the vessel from the sand
After a few seconds, you can repeat the warm-up so that a cap of foam forms again.

That's all - now you can taste a truly delicious drink with an attractive aroma. We think that you will get real pleasure from the coffee ceremony - and you will be able to escape from the everyday bustle at least for a while.

Related video:

Important notes:
Important note #1: It is desirable that the Turks have a wooden handle - so that you do not get burned (this recipe assumes that you will hold on to the handle almost all the time - and the tree does not “gain” heat well, so it will not warm up and will not cause you discomfort).
Important note #2: Glazed pottery does not handle extreme temperature changes very well. Therefore, before washing the vessel in cold water, let it cool down. For the same reason, a heavily chilled vessel is not recommended to be placed on a burning burner. (in this case, the bottom may crack).

Now you know how to use a ceramic cezve for coffee - and, quite possibly, you want to buy such a cezve. Listen to our recommendations:

It is better to purchase a vessel of small size and conical shape.
The topcoat must be applied evenly. It doesn't matter if it's glossy or matte.
Make sure the handle is long enough and comfortable to grip
The presence of decorative elements does not matter - as well as the prestige of the manufacturer. For example, a ceramic cezve from the Ceraflame brand will have a relatively high price. At the same time, in terms of quality, it will not differ from a more democratic product. True coffee lovers know that even a homemade clay cezve bought at an exhibition of folk crafts can be successfully used. As the saying goes, “if there is no difference, why pay more?”

Of course, ceramic dishes require specific, but not at all complicated, care. Wash her warm water, use non-abrasive cleaners. If you need a sponge, choose a sponge with a soft texture. Cleaning movements should not be too harsh so as not to scratch the vessel.
It is necessary to store the vessel in a stable position due to the relative fragility of the material. (if it falls from a great height, it will most likely either crack or even break).

We hope you find our tips on how to brew coffee in a ceramic cezve helpful. Experiment with different ingredients, don't be afraid to try new recipes and invite your friends for a tasting. We wish you a pleasant coffee drinking in a warm company and good mood every day!
We also encourage you to discover new varieties of coffee. Including exclusive - rare for our country. The best coffee from all over the world is presented in the assortment of Roastnmill.
We carry out individual roasting and take into account the taste preferences of each customer.
Get acquainted with the assortment and make an application. We will deliver the product directly to your home or office!

At the end of the article, we want to bring to your attention another video on the topic.

We wish you pleasant viewing and the most delicious coffee!

Sometimes, in order to provide yourself with a pleasant and energetic day in all respects, just a cup of delicious fragrant coffee in the morning, which will help you easily immerse yourself in the world of everyday bustle. And how could it be otherwise? Can't Turkish coffee make a good day? After all, even the cooking process itself is a special magical action to create something incredibly pleasant, charging with positive energy.

In which Turk to brew coffee?

Before you start preparing the coffee of your day, you should provide yourself with a vessel for preparation. Which Turk is better to choose? What material should the ideal Turk be made of? When choosing a Turk, the question most often arises will it be a ceramic Turk or a copper one. Both the first and the second have certain advantages.

Ceramic cezve

The ceramic Turk allows to keep unique aroma of coffee. In a ceramic cezve, coffee is heated quickly and evenly without losing its properties. But ceramic Turks are quite fragile, so you need to be very careful when using them. Ceramic retains heat well, so you need to choose the right time to remove the Turks so that your coffee does not boil in any case.

Copper Turk

The vast majority of gourmets prefer copper Turks. Such interest is due to their practicality and ease of use. It also distributes heat evenly and preserves the unique aroma of coffee. Using a copper cezve gives you the guarantee of getting a coffee with an even taste. Properly brewed coffee in both copper and ceramic pots will never acquire a bitter burnt aftertaste. The copper Turk should not be washed, but only rinsed. In this case, it will absorb and then release the aroma.

When choosing a Turk, one should be guided very important rule: the neck of the Turks should be two or three times narrower than the bottom. If the neck is wider, then it will be quite difficult for you to control the foam, which in turn is the guarantor of a well-prepared drink.

How to cook the most tasty coffee?

We have already dealt with the Turks, now it's time to take on the preparation of the delicious drink. To prepare coffee in cezve, cold soft and purified water should be used, boiled or tap water is not suitable.

We choose coffee. The most suitable grinding option would be fine "dusty" ground coffee.

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Cooking technique

Of course, everyone uses their own characteristics, their secrets of making coffee, but everyone, without exception, uses general principles making this magical drink.
Brewing coffee usually takes place in three stages.

First stage. At the first stage, it is necessary to warm the Turk over low heat, after which coffee is poured into the Turk. The amount of ground powder is usually poured at the rate of one teaspoon per coffee mug. If you drink coffee stronger or weaker, then you fall asleep a little more or a little less powder. A pinch of salt is often added to coffee, it is believed that this enhances the aroma of the drink.

Then, the Turk, with coffee poured into it, warms up again. And now you can already add sugar and spices to it, at your discretion. But it should be remembered that when adding spices, you should know when to stop. Do not add more than three types of spices, so you will interrupt the taste of the coffee itself. Add whatever you like, ginger or cinnamon, or nutmeg, or cloves, or anise. It's a matter of taste.

Second phase. Coffee, sugar and spices poured into a Turk are mixed, after which they are again placed on weak fire. After that, cold water is poured into the cezve. Everything is gently stirred and put back on fire. Water is poured into the Turk to the narrowest point of the neck. Thus, it turns out that the contact surface of the drink and air is minimal. This allows you to better preserve the taste and aroma of coffee.
While the coffee is heating up, you can pour boiling water into the coffee cups. It is believed that coffee should be poured into warm cups. If coffee is poured into cold cups, then it loses its unsurpassed taste and aroma, even if it is the best coffee.

Third stage. After the coffee is heated, it should be stirred. After stirring, light will begin to appear. thick foam which can be removed and poured into cups. Pre-pouring hot water from the cups. The procedure can be repeated several times.

Sufficiently warmed coffee will begin to rise in the cezve. You need to choose the right moment to remove the coffee from the fire without letting it escape. After removing the cezva from coffee, cool for a couple of seconds and then send it to the fire again. And then remove until boiling. These actions can be repeated two or three times, so a more pronounced aroma and taste of the drink is obtained.
Your perfect coffee ready!

coffee recipes

Limit yourself to just one classic recipe coffee is quite boring, because from time to time you want variety. Therefore, you can safely try a couple more recipes.

Arabic coffee

One piece of sugar is placed in the Turk and, three-quarters filled with water, is sent to the fire. When the contents boil, remove the cezva from the heat and add one or two tablespoons of ground coffee. Stir, put on fire and bring to a boil. Remove from heat, add water and bring to a boil again and remove from heat. You can add more sugar if desired.

Arabic coffee

A teaspoon of sugar is poured onto the bottom of the Turk and the Turk is put on fire. When the sugar turns brown, water is added to the Turk and brought to a boil. Then coffee is poured into the Turk and it is put on fire, brought to a boil

Javanese coffee

A cup of coffee is mixed with a cup of cocoa and a little cream is added on top.

Viennese coffee

In coffee poured into cups, a spoonful of cream is carefully placed in a slide, which is previously whipped with powdered sugar or vanilla. Sprinkle some chopped chocolate on top.

There is a special category of coffee lovers - they prepare this drink exclusively in Turkish. They do not recognize any new-fangled devices, and ultra-modern recipes cause them only a condescending smile. They nod sympathetically to the adepts of coffee machines and siphons and continue to closely monitor that their coffee does not escape from the Turks.

Indeed, you can fully reveal the taste and aroma of coffee, extract its most hidden notes only by preparing coffee by hand. Therefore, if you are tired of being content with a pale copy of real coffee, which should be “black as the devil and hot as fire”, be sure to get a cezve.

Traditionally Turku is made of copper. Ceramic cezve is a novelty that has already become popular with professionals and ordinary amateurs. good coffee. Let's get to know this skillful beauty better.

Ceramic Turk for coffee: features and benefits

To begin with, it is worth understanding the terms. Do not confuse ceramic Turks with clay ones, although it would seem - what is ceramics made of, if not clay? Why are products made from the same materials called differently?

Clay cezve

Clay cezve is fired, but not glazed.
The clay cezve is porous, so it perfectly absorbs odors and coffee oils. This feature is highly regarded by some connoisseurs. With each use, the container is saturated with the aromas of previous drinks, which are mixed with fresh, enriching it. It is believed that the value of such a Turk increases with each subsequent use.
But for these reasons, only one type of coffee is recommended for cooking in a clay cezve.

Ceramic cezve

A ceramic cezve is not only fired in a kiln with high temperature, but also undergoes final processing - a vitreous coating is applied to it - glaze.
This cover does ceramic cezve so convenient and practical to use. Ceramics does not oxidize, does not absorb odors, tastes, does not enter into chemical reactions.

Therefore, if your goal is to enjoy the pure taste of one or another type of coffee, without any impurities, then it is the ceramic cezve that will be your best assistant. With it, you can experiment with various varieties coffee, find interesting combinations, creating your own author's blends.

A ceramic cezve will invariably provide high taste characteristics ready drink. A wide bottom will evenly distribute heat throughout the entire volume of the vessel, thick walls will keep the temperature, and the difference between a wide bottom and a narrow neck will save all aromatic substances in the future drink.

Features of ceramic Turks

When preparing coffee in a ceramic cezve, remember that ceramics have low thermal conductivity. This means that the vessel will slowly heat up, but it will also cool down just as slowly. You may need to practice getting the knack of removing the cezve from the fire just as the head of foam is just about to start to rise. If you remove it from the heat in the middle of the process, the coffee will continue to rise and may run onto the stove.

The ceramic cezve must be removed from the fire before the foam rises to the edge of the cezve. Ceramics retains temperature for a long time and heats the liquid for some time after contact with the heat source has ceased.

Ceramic Turks can be manufactured industrially or by hand. The factory Turk will have a guarantee, so you can be sure of the quality of the product. well a thing self made unique in its kind and will have an elusive charm and positive energy, for which such products are valued.

Which Turk is better copper or ceramic

Traditionally, the Turku was made of copper, so all followers - aluminum, brass, clay and ceramic - are compared with this authentic cezve. The answer will be obscenely simple - it all depends on your personal preferences. Each option has its own advantages and disadvantages, which depend on the physical characteristics of the material.

Copper Turk

Copper has a high coefficient of thermal conductivity, due to which it heats up quickly and cools down just as quickly. It was this property that became decisive initially, because it made it possible to prepare coffee directly on hot sand. Copper stops heating immediately after the termination of contact with the heat source.
A copper cezve must necessarily have an integral inner coating, usually from food tin, because copper forms soluble compounds dangerous to human health.
Copper Turks are much cheaper than ceramic ones.

Ceramic cezve

Ceramic Turk is afraid of temperature changes and shocks. Handle it carefully, do not allow it to fall on the floor. Don't rinse it cold water immediately after use, let it cool on the stovetop or on a kitchen rack.

Having made a choice in favor of a ceramic cezve, you should be prepared to pay an average of one and a half times more for it than for a copper cezve of the same volume.

As far as design is concerned, it is only a matter of your taste. Both materials, copper and ceramic, offer an opportunity for exquisite decoration. Copper Turks are decorated with elegant chasing, while ceramic Turks are covered with intricate patterns and painted in various colors.

How to use ceramic cezve on a gas stove?

The ceramic Turk assumes safe use on a gas stove. Do not be afraid that the container will crack or burst. The firing temperature, which is used to harden ceramics, is much higher than the temperature that a gas stove can provide.
Make sure that the ceramic cezve is level and stable on the burner. The diameter of the burner must be less than the diameter of the bottom of the Turk.
If your stove does not have a burner of a suitable diameter, we advise you to use a metal divider. With it, you will securely install the Turk and provide it with uniform heating.
In addition, such a divider will help preserve the original appearance Turks, because high flames can smoke the sides of the cezve.

Cooking coffee in a ceramic cezve should be on the smallest fire. This ensures that the dishes heat up evenly.

Features of using ceramic Turks

What other subtleties do you need to know before buying a ceramic cezve?

Use of ceramic Turks on different stoves

If you own an induction hob, you will need a special adapter adapter for induction hob. It is a metal disc with an internal magnetic layer that provides uniform heating and works with any non-induction cookware, including ceramic and glass.
Glass-ceramic plates do not impose any requirements. You just put the cezve on the stove and make coffee.
In the event that on your electric stove burners have the shape of a spiral - use a divider that will provide uniform heating. If the burners are made in the form of solid metal discs, you will not need any additional devices.

Remember, when using a ceramic Turk, you must first install it on the stove, and only then turn on the heat.

Caring for a ceramic cezve

Caring for ceramics is very simple and does not require any special efforts from you. After use, let the cezve cool down, then wash it with warm water and a mild detergent and dry it.
Do not use abrasive detergents, as well as products containing active acids.
The possibility of washing in the dishwasher depends on the recommendations of the manufacturer.
It is strictly forbidden to rinse a hot Turku with cold water. Ceramics is afraid of sudden changes in temperature. After use, allow the cezve to cool on the stovetop or on a dry kitchen rack.

How to choose a ceramic cezve

What to look for when buying a new cezve? What nuances should be taken into account?

The range of ceramic Turks is quite wide, you can easily find one that you like. They are sold in specialized tea and coffee shops, conventional supermarkets and online stores.

A ceramic cezve should be conical, with a wide bottom and a narrow neck. This shape ensures rapid settling of the thick. A wide bottom is necessary for slow and even heating.
The narrow neck provides the formation of a kind of cork from the rising foam. This cork "seals" the coffee, keeping all the aromas and oils in it.
If you are buying a Turk for the first time, take the one with top part has the shape of a funnel. With it, you will have a few seconds of head start to save your drink - after all, the foam in it rises a little more slowly.
Pay attention to the handle of the ceramic Turk. Firstly, it should be comfortable, not slip in the hand, not scroll and not heat up. Secondly, take a closer look at the place where the handle is attached to the Turk itself, this is a weak point in all Turks, regardless of the material of manufacture.
As for the size of the Turks, then choose a container exactly for the number of cups that you cook at a time. Remember the rule - than less Turk the tastier the coffee.

The volume of the Turks is usually indicated at the bottom. The best choice- for one to three cups of coffee. If you're going big company, do not be too lazy to brew coffee two or even three times in a small Turk. The drink will taste much better.

Knowing how to brew Turkish coffee will help you feel true taste and the aroma of an invigorating, tonic drink. It does not tolerate familiarity and careless treatment, so the cooking process begins with the choice of cezve, grains, the consistency of their grinding and the quality of the water used. The following tips will help you keep track of all the details.

Turk for coffee - how to choose?

To the question which Turk is better for coffee, there is a simple answer. Good Turk It has a narrow neck and a wide bottom. The narrow neck ensures the accumulation of foam during brewing, which is a cork that does not let in aromas, and the wide bottom ensures uniform heating. There is also a funnel neck that does not allow coffee to “run away”.

When choosing a Turk, attention should be paid not only to the shape, but also to the material from which it is made. The most optimal is a copper Turk. It heats up quickly, retains aromas and heat well. It should be washed very carefully and without detergents.
Incredibly good clay Turks. Their coffee is tasty and aromatic. They are thick-walled, hold heat well, but are not durable.
Lovers of rarities can find an aluminum Turk. It is practical, easy to clean, but only one type of coffee can be brewed in it, as it quickly absorbs aromas.

Even amateurs know that delicious Turkish coffee will only come from high-quality beans. The grains of the Arabica tree are considered the best, therefore right coffee It is 100% Arabica. Grains contain essential oils, the taste and aroma of which is revealed only when roasted. The degree of their roasting from weak to strong is displayed on the packaging in the form of numbers from 1 to 5.

Scandinavian roast is the lightest. Coffee from such grains turns out soft and gentle.
American roasting makes the beans slightly bitter, but still does not reveal their full taste and aroma.
Viennese roast will suit lovers of sweet tastes.
French - lovers of spicy, tart and bitter taste notes will appreciate it.
Italian roasting brings out the best valuable qualities grains. The drink from them turns out to be very rich and bitter, as required by the classic.

Many do not know how to properly brew coffee in a Turk so that the drink turns out to be delicious, limiting themselves traditional way cooking: just pour ground coffee with water and remove it a second before boiling - this is not enough. The rules for brewing coffee in Turkish, the main ones of which are given below, will help you learn how to make coffee correctly.

in the Turk is that freshly ground coffee is poured only with cold water. Cold water will increase the brewing time, but it will help the drink warm up well and acquire a rich taste.
For greater fragrantness, you need to calcine coffee for half a minute in a Turk without water, and a piece butter on the tip of a knife, put a second before boiling, will give the drink a velvety taste.
Fans of a super-rich and strong drink can, after waiting for the boil, remove the coffee from the stove, remove the foam, mix the contents, return the drink to the stove and bring it to a boil twice.

Making Turkish coffee at home begins with the choice of water (it must be filtered) and the preparation of beans. It is better to grind them just before cooking. It should be noted that the smaller the grinding, the tastier the drink will turn out. The main thing is not to let it boil. A boiled drink is considered spoiled.

Ingredients:

cold water - 150 ml;
ground coffee - 10 g;
sugar - 1 teaspoon.

Cooking

Before brewing coffee in a Turk, slightly warm it in it over a fire.
Pour in sugar, mix.
Fill the contents with cold water, so that it reaches the narrowest point of the neck, and put on a minimum fire.
Foam on the surface is a sign that coffee should be removed from the stove after a couple of seconds.
After the foam settles, return the drink to the fire for a couple of seconds.

Turkish coffee is a classic. Today, when modern gadgets penetrate into all areas of activity, no one is surprised by the presence electric turks. Moreover, the coffee in it turns out just as tasty, you can brew it anywhere where there are sockets, and the preparation itself does not differ from the traditional one and takes from 2 to 4 minutes.

Ingredients:

water - 100 ml;
coffee - 1 teaspoon;
sugar - 1 teaspoon.

Cooking

Before brewing coffee in an electric coffee pot, first pour water into it.
Add coffee, sugar and stir.
Turn on Turk.
If it is equipped with an automatic switch, then, having brewed coffee, it will turn itself off.
If this function is not available, when foam appears, you should turn off the Turk yourself.
On average, the cooking process takes 3 minutes.

Clay cezve will turn any Turkish coffee recipe into a fragrant masterpiece. The porous texture of the clay conducts air well, which helps the drink to be saturated with oxygen and improve its taste. Such a Turk heats up slowly and keeps heat for a long time, but is afraid of temperature changes, so it is better to make coffee in it by immersing it in the sand.

Ingredients:

water - 150 ml;
coffee - 3 teaspoons;
sugar - 10 g;
salt.

Cooking

Before brewing coffee in a clay pot, pour fine sand into a deep frying pan.
Immerse a Turk filled with all the ingredients into it.
Turn on slow fire and wait for it to boil.

Making coffee in Turkish is a magical and unhurried process. This can be seen by acquiring a ceramic cezve. And although it does not absorb odors, it is easy to clean, and the coffee is fragrant, you need to get used to cooking in it. It heats up very slowly, but when warmed up, it keeps the heat, which is why the coffee rises quickly and can “run away”.

Ingredients:

boiling water - 100 ml;
coffee - 20 g;
sugar - 10 g.

Cooking

Before brewing coffee in a ceramic cezve, pour coffee and sugar into it.
Pour in boiling water and put the Turk on the stove.
As soon as the first bubbles appear, immediately remove from heat, and after a minute pour into a cup.

Turkish is a classic of the genre. Distinctive feature- strength and rich aroma. These qualities are achieved by languishing the drink with multiple interruptions. After several warm-ups, the coffee becomes thick, and taking into account the fact that apart from water, coffee and sugar, the recipe does not require any additions, it is incredibly invigorating.

Ingredients:

ice water - 70 ml;
coffee - 10 g.
sugar - a pinch.

Cooking

Pour sugar, coffee into the Turk, pour ice water and mix thoroughly.
Put on a slow fire.
When foam appears, remove the cezve from the heat.
After a minute, return to the fire again.
Repeat the action 3 times.

How to brew coffee in a Turk with milk?

Real connoisseurs prepare Turkish coffee with white milk. This implies making the drink thinner, nobler and more refined. The point is that milk better than water draws out caffeine and essential oils, so the coffee is at the same time very strong, but gentle and velvety, with a lush white cap of foam.

Ingredients:

milk - 100 ml;
sugar - 10 g;
coffee - 20 g.

Cooking

Pour milk into the Turk.
Add coffee, sugar and, without stirring, put on fire.
Bring to a boil and stir.
Repeat the procedure twice.

The Turkish is popular all over the world. It's not just the flavor - cinnamon coffee is good for you. It has long been used as a tonic for weakened immune systems, used in diets and in the fight against bacteria. Apart from everything, this affordable way, where a pinch of additive can give the drink a special flavor.

Ingredients:

water - 150 ml;
cinnamon - 5 g;
sugar - 5 g;
coffee - 2 teaspoons.

Cooking

Pour the coffee into the cezve and warm it up for a couple of seconds on the fire.
Add sugar, cinnamon and water.
Wait until it boils and remove from heat.

Oriental coffee in Turkish - a variety of ways of preparation. Brewing coffee in Turkish in Arabic is different from the traditional one. First, water is poured into a Turku with sugar, brought to a boil and removed from the heat. Add coffee, stir and return to heat. Sugar increases the release of oils and caffeine, so the drink is strong and rich.

Ingredients:

water - 150 ml;
coffee - 30 g;
sugar - 15 g.

Cooking

Pour sugar into the Turk, pour in water and bring to a boil.
Remove from heat, add coffee, stir quickly.
Wait for the foam to subside and return the Turk to the fire.
Bring to a boil again and remove from heat.

Coffee with cardamom is one of the most popular oriental recipes. Growing in the East green cardamom famous for its sweetish spicy taste, lemon aroma and spicy sharpness. Due to the latter, it is added only in small doses: 2 grains are enough for each cup with this drink to acquire a unique and inimitable taste.

Ingredients:

water - 90 ml;
coffee - 2 teaspoons;
cardamom grains - 2 pcs.;
sugar - 10 g.

Cooking

Put crushed cardamom seeds, coffee and sugar into the Turk.
Fill the contents with water and put on fire.
If foam occurs, remove, and after 5 seconds return to the fire.
Repeat the procedure twice.

The recipe for Turkish coffee at home helps you experiment with taste and make the most popular drink with cognac. It is better to start with the "Russian" version, which is distinguished by its simplicity and unpretentious cooking technology, demonstrating perfect combination bitter, rich coffee with strong, spicy, burning, amber alcohol.

The ceramic Turk can safely be considered the heir to the very first dishes in which people prepared coffee. Time and technology have made their own adjustments, but the cezve made of fired and glazed clay is still in demand on modern kitchens. How to brew coffee in a ceramic cezve correctly, are there any special subtleties for cooking decent drink in a ceramic cezve?

How to brew coffee in a ceramic pot on the stove

Ceramic cezve allows you to get a rich and flavored drink. Its thick walls are heated evenly, so the extraction of coffee is of high quality, the ground powder gives the infusion all the taste and aroma. Therefore, ceramic Turks successfully compete with copper ones. Cooking recipes can be different. We offer our own algorithm that will help you prepare a strong and invigorating drink.

Cooking order

Prepare a ceramic cezve. If it is new, wash it thoroughly with warm water and wipe dry.
Put the finest ground coffee in a cezve, at the rate of 10-12 grams per 100 ml of water. This is about 2 full teaspoons with a small slide. This proportion will Reviver if you want to make it less saturated, use less powder.
Do you drink coffee with sugar? Then put it together with coffee. Approximately 1 teaspoon.
Pour into a Turk cold water. It will require 2/3 of the required volume. To accurately measure the required portion of the liquid, first pour it into the cup from which you plan to drink coffee, and then pour most of the water into the cezve.
Set the Turk on a slow fire. If possible, use a flame spreader, it will help to evenly and slowly heat the drink.
As soon as the foam begins to rise, remove the ceramic cezve from the heat.
Transfer the risen foam to a bowl.
Pour the remaining water from the cup into the cezve and stir the coffee with a long-handled spoon.
Then put the Turk back on the fire and let the foam rise again.
Stir again and put on fire again. After waiting for the coffee to rise again, remove from heat, let it brew for a couple of minutes, mix again.
Carefully pour the drink into the cup where the foam was previously laid out.

Your coffee is ready to enjoy.

Rules for using ceramic Turks

Utensils have their own rules and restrictions that must be considered before making coffee.

Ceramic pots are suitable for making coffee on a gas or electric stove. They prepare coffee on the sand and even in the microwave.

Ceramics cannot be used for induction cookers. We wrote about Turks for induction cookers in this article.

Glazed ceramics really do not like a sharp temperature drop. Allow the Turk to cool thoroughly before washing it after use.

Never place a very cold cezve on a hot burner.

Dishes should be cleaned with warm water and non-abrasive detergents.
The ceramic cezve is not afraid of fire and heat, since special refractory ceramics are used for dishes, however, it remains fragile and does not withstand shock loads.
You can warm an empty cezve over a fire, as well as caramelize sugar in it, provided that the inner coating of the cezve is not made of glass-ceramic.

How to make coffee in a ceramic cezve on the sand?

For those who want to taste real coffee according to the traditional oriental recipe, we give a complete algorithm for making coffee on the sand in a ceramic cezve.

In a small cezve - up to 120 ml - put 1 measuring spoon ground coffee. A ceramic cezve will heat up more slowly than a copper one, so it’s best to take the minimum size dishes.
Pour cold water up to the waist of the Turks.
Smooth fine heated sand on a special electric brazier, and put a Turk in the sand. This should be done in a circular motion, with pressure. As a result, most of the container will be immersed in the sand almost to the neck. If you didn’t immediately manage to bury the Turk, dig it in with sand using an ordinary spoon.
Wait 40-50 seconds for the coffee to warm up.
Then the Turk must be taken by the handle and moved in a circle, buried in the sand. Leave for 5-7 seconds and change the position of the Turks again. Make sure that the surface of the drink is not disturbed and that the coffee does not spill out.
After making 5-6 circles, leave the cezve with coffee in the sand until foam forms.
Remove the container from the sand, let it cool slightly. You can stir the drink with a metal spoon with a long handle.
Put the Turk back in the sand until the foam rises again.
After that, coffee can be poured into cups and served.

To prepare coffee on the sand, use a cezve with a simple, concise design, without applications and voluminous decorations. All these decorative elements slow down the heating and disturb its uniformity.

For those who are willing to spend a few minutes of their lives cooking good drink, we have put together a few tips that will make coffee in a ceramic cezve even tastier.

If you drink coffee with sugar, use brown cane. Mix thoroughly with ground coffee and then fill it with water. Your coffee will give a strong and high foam, and will reveal the aroma in a new way.
Before you put it on fire, warm the Turk under running water. hot water Or put it in the microwave for a few seconds. Ground coffee, placed in a heated cezve, acquires a rich and rich aroma.
The spoon with which you are going to stir the coffee can be pre-cooled in the refrigerator.
If you are preparing a drink with spices, then put the hard ones immediately with ground coffee, and leave the ground coffee for up to fully prepared drink. They are added at the time of removing coffee from the stove.
For the quickest settling of the thick, add a few drops of cold water to the finished coffee.

Ceramic cezve allows you to make coffee, maximum full of flavor and aroma. This is due to sufficient extraction of the ground powder in thick-walled dishes. Turka made of ceramics has entered a worthy page in the coffee book of our civilization, so we should take advantage of the properties of this dish and old recipes to treat yourself to a delicious drink.