Utensils where coffee is brewed. How to brew “proper coffee” at home - advice from a professional barista
Many people are interested in how to brew coffee correctly so that it turns out strong, aromatic and thick. Coffee can lift your mood and drive away sleep; it is for these qualities that the drink is valued all over the world. Let's look at the technology for making delicious coffee.
How long to brew coffee
To begin with, the Turk should be warmed up a little - to do this, it is rinsed with boiling water. After this, pour in the required amount of coffee. As a rule, this is 2 teaspoons per 100-150 ml of water. After this, the coffee is poured with cold water, making sure that there is no powder on the surface of the water. Remember also that you must use clean water to prepare coffee.
Now you need to heat the water, but not too quickly. The drink should be brought to a boil, but not boiled. As soon as you see that the foam rises to the edge of the dish, the Turk should immediately be removed from the heat. Wait a bit for the grounds to settle and serve the coffee.
To speed up the settling process, you can add a few drops of cold water, but it must be boiled.
If you don't want to bother with pre-boiling, you can change the coffee brewing process a little. To do this, pour cold water into the Turk and bring it to a boil. Then remove it from the heat and quickly add coffee, stirring until a thick foam forms. When the foam settles, the Turk must be put back on low heat and brought to the point where the foam “breathes.” This is repeated 3-4 times, due to which flavoring and aromatic substances accumulate in the coffee foam.
Oriental coffee
To make coffee, you will need a Turk - a conical-shaped vessel with a long handle. It is recommended to take finely ground coffee. Coffee and sugar are poured into the Turk, everything is filled with water and slowly heated over low heat. As soon as you see that the foam has risen, remove the Turk from the burner, carefully so that a layer of foam remains on the surface of the coffee. The coffee should remain inside the cezve for some time, covered with foam, like a lid. Repeat the entire heating process 2-3 more times.
Making coffee the Brazilian way
In Brazil, coffee is prepared in its own way. To begin with, ground coffee is poured into the bottom of the Turk, then it is poured with boiling water, mixed and filtered into a vessel previously lined with boiling water.
There are many more ways to prepare coffee, with the addition of other ingredients and spices. Experiment and learn new methods to create a delicious drink!
Man has invented many ways to brew coffee. For example, in the United States alone over the past 130 years, over 800 patents have been issued for various coffee makers.
All coffee makers can be divided into 2 groups - stovetop and electric.
Stovetop coffee makers are coffee makers that need to be heated. They can be ordinary and geyser. Common ones include a piston coffee maker and a coffee maker for making Turkish coffee.
In 1920, the French company Melior developed piston coffee makers, or French presses. In the 30s they became widespread in Italy, and after the Second World War - in France, the USA, China and Japan. The coffee maker is a heat-resistant, narrow and tall glass vessel with a piston attached to the lid.
In order to prepare coffee in a piston coffee maker, it must be preheated. Then add the required amount of coarsely ground coffee and add hot water. After the coffee has steeped for 4-5 minutes, you need to slowly lower the piston down.
There is a special coffee maker for making “oriental” coffee. It consists of a tray filled with sand, a thermostat, a tubular electric heater and several Turks.
The geyser coffee maker consists of 3 containers. To make coffee in a geyser coffee maker, you need to place it on the stove. The water in the bottom container will heat up, create excess pressure, and steam will begin to flow through the coffee in the second container. From the coffee, steam passes through a special high tube into the third container, where it cools and condenses. Boiling water, passing through ground coffee, brews the drink. The coffee grounds remain in the cylinder.
Turk for coffee. How to choose a Turk for coffee?
There is a huge variety of coffee makers, but true coffee lovers prefer to brew it in a cezve, another name for a Turk. Many connoisseurs of this drink would never exchange this method of making coffee for any other. The reason itself lies in the principle of a method proven by generations: in the narrow neck of the vessel, ground coffee powder prevents the release of aromatic substances from the liquid and the drink preserves the entire bouquet of coffee beans.
It is a thick-walled metal ladle with a long handle. The traditional cezve is made of forged copper. The traditional Armenian cezve is also sometimes called srdjep.
There is a related item to the Turkish cezve called dalla. This Arabic word refers to a saucepan with a long, curved spout and one handle, used for brewing coffee, and is common in parts of Saudi Arabia and among Syrian nomads. Dalla is similar in appearance to ibrik (from Arabic ibriq, from Persian abriz - ab water and riz cup).
There are a huge number of recipes for making coffee. They all differ in taste and aroma, which can be affected by the duration and method of preparing the drink, the size and type of container. The smaller the coffee pot, the tastier the drink brewed in it will be. But here, too, not everything is so simple. The aroma and strength of the coffee will also depend on the material from which the vessel is made.
Ceramics, clay and various metals are used to make Turks. Each of the materials has its pros and cons. Some people prefer practical metal Turks, while others dote on their clay or ceramic “friend.”
A metal Turk is the most durable and unpretentious. After all, the metal will not burst or break, it is easy to wash and clean. Coffee pots are made of copper, silver, aluminum and stainless steel. Copper Turks are the most popular among coffee lovers. Copper has uniform thermal conductivity, and the Turk itself has the narrowest neck, which is important for making coffee. It is desirable that the copper pot have a special internal coating made of food-grade tin. Turks made from other metals are inferior in quality to their copper counterparts either in heat-conducting properties or in the ductility of the material.
In clay Turks, the taste of coffee is especially unique. Models made from Chinese Yixing clay have high porosity, i.e. are able to absorb the aroma of coffee, making the drink especially tasty. In addition, Yixing clay allows air to pass through well, enriching the coffee drink with oxygen, which allows the aroma to fully develop. True, the porosity of Yixing clay also has its downside. The fact is that in such a Turk you can prepare only one type of coffee, the one that was brewed in it for the first time. Otherwise, your drink will have a mixed bouquet of aromas of all types of coffee ever brewed in this Turk.
Ceramic Turks are more versatile. You can prepare any type of coffee in them. The quality of the brewed drink in a ceramic pot is very high due to the properties of the material. In addition, the thick walls of the vessel provide a longer boiling process, which continues even after the Turka is removed from the heat.
When choosing a coffee pot, pay attention to the material from which the handle is made. It is advisable that it does not conduct heat. Therefore, Turks with a wooden handle are preferable. It is better to purchase a Turk with a removable handle to make the vessel easier to clean.
Turkish coffee recipe: one spoon of coffee per cup of water. Place the Turk on low heat, and when the foam rises and threatens to escape, remove the Turk from the heat, stir the drink and put the Turk back on the fire. As soon as the coffee starts to boil again, remove the Turk from the heat, but do not stir the coffee. Place on the fire again and when the foam rises for the third time, remove from the heat and pour into cups. And don’t forget that the quality of brewed coffee also depends on the grinding of the beans. The finer the grind, the richer the coffee. So, in addition to a good grinder, you also need a good coffee grinder. But that's another story.
and one more: how to brew Turkish coffee at home.
It is assumed that a Turk (preferably copper) and a stove (preferably gas) are available. if there is a sandbox - even better.
What else you need: coffee, a teaspoon with a long handle, cold (even better ice) water (not from the tap!) for those who wish - spices (for example, ginger, cloves, cinnamon, nutmeg, etc.), honey or sugar ( Cane cane), milk or cream.
Drinking coffee with milk and sugar is not a mortal sin. the taste of the coffee itself will simply be distorted. Well, that is, if you want to compare Tanzania and Sumatra, then no sugar and no cloves, but if you want something morning, spicy and sweet, then you can and even need it.
Very important: the coffee must be ground “turkish”, that is, very finely. cups should be preheated because a cold cup can kill the best coffee. Under no circumstances should the water be hot or boiled.
Procedure: warm up the Turkish coffee over low heat, then pour in coffee at the rate of 7 grams per 60 ml of water or a little more (about a heaped teaspoon for each small cup) and warm it up a little (without water). if necessary, add sugar and spices (the main thing is not to overdo it, it is better to combine no more than three types at a time) and warm it up again. then add water and stir with a spoon. While the coffee is heating, pour boiling water into the cups.
Stir the coffee again. A dense, light-colored warbler will rise to the surface. it needs to be removed - collected with a spoon and placed in cups, one at a time. repeat the procedure several times: stir, remove the warbler, wait a little, stir, etc.
Again, it is very important: if the coffee is brewed for the host and the guest, then the chiffchaff should be placed starting from the guest’s cup. and, by the way, during the cooking process it is better to think about something good, otherwise there is a risk of ruining everything.
Now the coffee starts to rise. we can assume that it is almost ready. The main thing is to track the beginning of the process, lift the Turk and stir the coffee again, and then hold it on the fire for just a few seconds. Well, that’s it, you can pour it into cups. you need to start, again, with the guest’s cup. pour a little into each cup.
Check: if everything is done correctly, then in each cup a dense light foam (cream) covers all the liquid. at the same time, it is really dense and homogeneous, that is, without any holes there.
- Before starting cooking, you can put a pinch of salt in the Turk. The coffee will be richer.
- It is better to store ground coffee in the freezer (and grain coffee in a dark, cool place, tightly closing the bag or jar). nota bene: coffee perfectly absorbs foreign odors!
- It is better for a Turk to have a copper spoon and a silver spoon
- the cooking process from start to finish should occupy all the attention of the one who casts a spell on the Turk. this person must be in a good mood
- Under no circumstances should you boil coffee.
The taste of coffee in a cup depends not only on the type of coffee. No less important is the method of its preparation. Currently there are several of them.
The oldest and simplest method, widely used today, is brewing coffee in a Turk (cezve or ibrik). From the name of this vessel it is not difficult to guess that this method came to Europe from the East. It was there that they began to brew coffee beans, first in ordinary saucepans, then in special, richly decorated ones. Over time, for convenience, one handle of the pan was removed. The rest was lengthened, bent, and flattened. Observant Arabs noticed that if the saucepan was made narrower at a certain height and the edge slightly widened, the coffee would be even more delicious.
Traditional Turkish coffee is not brewed on a stove, but in hot sand, pouring water and coffee into it up to the neck. The water quickly begins to boil, and the Turk is immediately pulled out of the sand. The procedure can be repeated several times to fully reveal the aroma of coffee.
For those who like to brew coffee using this method, a special electric device is sold that looks like a box of sand. When it is turned on, the sand becomes hot, and then the coffee is brewed in the traditional way. In a simplified version, coffee is boiled in a Turk in a water bath or over low heat.
Advice: if you are not too experienced in coffee brewing, then start with Turks. Use one type of coffee first. Then you can move on to Arabica blends, and then to flavored coffees. Then gradually try adding garlic, onions, herbs, spices and alcohol.
Many people are interested what is coffee brewed in, what is it called? those utensils or equipment with which you can prepare a tasty and invigorating drink. In fact, nowadays there are several ways to prepare coffee.
The most popular way to prepare the drink is to boil it in a Turk (ibrik, cezve). This method is classic and oldest. It is not difficult to guess that this method came from the East. Back in ancient times, Arab people began to brew coffee in saucepans. Over time, one handle was removed from the vessel to make it more convenient. Then the pan was changed beyond recognition - bent, lengthened and flattened. The Arabs noticed that coffee tastes better if the edge of the container is slightly widened and the top is made narrower.
Eastern people know how to brew delicious Turkish coffee. According to the classic recipe, the drink should not be brewed on a regular stove, but in very hot sand. The Turk is buried in it and after boiling it is pulled out of the sand. For excellent taste and aroma, the procedure should be repeated several times.
Coffee pot
At the end of the 18th century, the popularity of the Turk began to fade a little, because the English physicist Reform managed to invent a coffee pot. This device, even in our time, is constantly being improved. Despite the constant transformation of modern electrical appliances, manufacturers still produce coffee pots. Because of this, the question " how to brew coffee in a coffee pot"still remains relevant.
The coffee pots themselves can be of two types: electric and those that need to be heated on the stove. The former are divided into drip, espresso and combination machines. The second type of coffee makers can be regular or geyser.
French press coffee maker
This coffee maker is very popular in the USA, Italy, China, France and Japan. It is not very common in our country.
The coffee maker looks like a tall narrow vessel made of heat-resistant high-quality glass with a piston. The top of the piston is attached to the cover, and the bottom is connected to a metal mesh filter, which fits quite tightly to the walls of the cylinder.
To make coffee, you need to heat the coffee maker and pour in coarsely ground coffee. After this, add hot water and let stand for a few minutes. To make the drink completely ready, the piston must be lowered. The result is a tasty drink without grounds. It is stronger than coffee from a drip coffee maker, but not as strong as an espresso drink.
Coffee will be even more enjoyable if you know benefits of coffee beans. Indeed, thanks to all its beneficial properties, the drink is worth attention and respect.
Quality coffee
Arabica and Robusta are the most popular varieties of coffee. Precisely varieties, since these coffee trees are also divided into subspecies, so two different packages with the attractive inscription “100 percent Arabica” will have different tastes.
Arabica has a more noble taste with a slight sourness, Robusta is coarser, astringent and strong. Robusta is never used in its pure form, only as an admixture to Arabica. It produces excellent dense crema in espresso, which is why baristas love it.
The taste of coffee depends on many factors: place of growth, degree of roasting, combination of varieties (if it is a mixture), storage conditions.
Proper coffee is sold in opaque packaging with a degassing valve, which removes carbon dioxide outside and prevents oxygen from penetrating inside. After roasting, coffee releases several liters of carbon dioxide during the day. If you see a package in a store without such a valve, it means that the coffee was not packaged immediately after roasting, but was left to degas for some time and has significantly lost its taste. Essential oils partially evaporate during degassing.
Look at the roast date. The closer it is to today's date, the better. Ideally, no later than two weeks, but this is difficult to achieve even for stores specializing in selling only coffee and tea.
Take coffee beans. There are several reasons for this.
- Self-ground coffee eliminates the presence of foreign impurities in the cup. It is easier for unscrupulous producers to mix cheaper varieties of robusta and even chicory, malt, barley, and rye into ground coffee. It’s better to grind it yourself, even in the simplest coffee grinder.
- The basis of coffee taste is essential oils. As we now know, oxygen is the main enemy of proper taste. Grinding before immediate brewing will maximize the aroma of the beans.
- You have more opportunities to experiment. Coffee for espresso machines requires a medium grind, for a French press - coarse, and for Turkish coffee it should resemble flour.
- You will be able to evaluate the shape of the grain itself, make sure that the grains are the same size, matte and intact. The uniformity of the grains eliminates the admixture of cheaper robusta. The shine indicates that the grain has been stale and has already begun to release essential oils. The splinters will produce a bitter taste as they are roasted more intensely than the whole grain. Of course, you can understand all this only when you open the package and draw conclusions about the manufacturer for the future.
Water
Ideally, spring water, but you can get by with filtered water. The main thing is not to take water directly from the tap and do not use already boiled water.
Spices
Some coffee lovers add a little salt when preparing, which helps to better reveal the taste and aroma of coffee and reduce bitterness. If you decide to use salt, then use the most common table salt, coarsely ground. There is a risk of over-salting with the extra variety, and iodized salt will give an unpleasant aftertaste.
From theory we move on to practice - brewing coffee.
Making coffee in Turkish
Choosing a Turk
Turka has been known since the times of the Ottoman Empire, and, in fact, the name of this dish speaks of its origin. In its historical homeland it is called cezve, and both names have taken root in the Russian language.
Today, Turks make from a variety of materials: copper, aluminum, stainless steel, brass and even ceramics. There are both small Turks for a 100 ml cup, and large ones for a solid mug.
Among coffee lovers, preference is given to copper small Turks.
Copper heats up evenly, and the small volume allows you to maximize the flavor of the grain.
Aluminum cookware heats up quickly, but in principle it is not advisable to use it for cooking any food, since this material reacts with food when heated. The stainless steel heats up unevenly, which is why a hot spot of the highest temperature appears in the center of the cookware, and the coffee begins to boil, although the temperature at the edges has not yet reached the desired level.
Ceramics and clay also warm up, but these materials continue to give off heat even when you have already removed the dishes from the stove: the foam will continue to rise, and there is a risk that you will flood the table or stove. Due to the porous structure, clay cezves absorb odors well, so over time the taste of coffee will only get better, but you can only use it for preparing one type.
If you have an induction cooker, then it makes no sense to take a ceramic pot: it simply won’t heat up. If you buy a copper one, please note that there should be special inserts in its bottom, onto which induction will be induced.
The most correct form of a Turk is a traditional conical one with a funnel-shaped bell. The cone will prevent the thickness from rising to the top, and the bell will prevent the foam from rising too quickly, which is especially important for those who have not had any experience using this cookware before. The handle can be any length, but the longer it is, the more convenient it will be for you to remove the Turk from the heat.
Cooking in Turk
Rinse the Turk, add 1 teaspoon of finely ground coffee and add 75 ml of cold water. Add sugar or a few grains of salt before putting the Turk on low heat. These components somewhat slow down the boiling process and make the foam denser.
Place on the fire, heat, but do not bring to a boil. Your main task now is not to be distracted and wait for the moment when the foam rises. Remember the funnel-shaped bell? It will increase your chances of capturing this moment and not letting the coffee flood the stove.
Remove the Turk from the heat, let the foam settle and put it back on the fire. Three times the foam should rise and three times you should lower it. The process is clearly shown in this video.
Using a Turk is not an easy task; it requires attention and certain skills. But this particular method of brewing coffee has many followers, since it requires a minimum of equipment: only the right dishes and a stove.
Making coffee in a geyser coffee maker
Choosing a coffee maker
The first geyser coffee makers appeared back in the 1930s. By the way, the company that designed them still exists today - the Italian Bialetti. Today, coffee makers of this type are produced by different companies.
When purchasing, you should focus on the material from which the coffee maker is made. You definitely shouldn't take aluminum specimens. But stainless steel or ceramics is a matter of taste.
Pay attention to the number of cups the coffee maker makes at a time.
In the case of a geyser coffee maker, you won’t be able to pour less water and add a spoonful of coffee in order to make one cup for yourself instead of six. You should always prepare the full amount. Moreover, different manufacturers may interpret the volume of one cup differently. For some it is 40 ml, for others it is 100. Find out this point before purchasing.
Cooking in a geyser coffee maker
Choose medium grind coffee and pour it into the filter. If you later find that there are coffee particles floating in your cup, it means that the grind was not coarse enough. Pour water into the bottom of the coffee maker.
As soon as the water boils, remove from heat. In this case, there is no need to be afraid of boiling, since the coffee itself will not heat up to 100 °C. Water under the pressure of the steam formed during boiling will pass through the filter with coffee and settle in the upper part of the coffee maker. With an electric device it’s even simpler: as soon as the coffee is ready, it turns off itself.
The entire process is shown in detail in the video instructions below.
If during use water leaks from the sides, it means that you have not tightened the parts tightly or have exceeded the maximum water mark.
Making coffee in an AeroPress
Choosing an Aeropress
AeroPress is one of the newest ways to brew coffee. The device was invented in 2005 by Aerobie and has become so popular that since 2008, annual championships have been held for brewing coffee using the AeroPress.
There are no difficulties with choosing an AeroPress: the device is quite simple, the product configuration may change slightly from year to year, the manufacturer adds additional stirring spoons, replaceable filters, and funnels. The reason coffee brewing competitions are possible is because of the intricacies of using this simple device.
Cooking in an AeroPress
Grind 1.5 tablespoons of coffee and pour into the flask. The grind should be a little coarser than for Turks. You need to prepare 200 ml of hot water - not boiling water, the temperature should be about 90 °C. If you have it, then you can select the exact temperature. If not, wait three minutes after the kettle has boiled.
Fill the coffee with water. And from this moment the magic begins. The taste and strength of the drink depends on how long you keep the coffee in the flask and when you start stirring. It is no coincidence that a special application was released for iOS, telling you how long you need to keep coffee in an AeroPress.
Owners of Android smartphones are a little less fortunate: they will only be able to use a universal application that covers different methods of making coffee. There are also tips for Aeropress owners.
After the coffee has been standing for one to three minutes, put the filter on the flask, turn the Aeropress over and slowly push the coffee through the filter into the cup. If the piston moves hard, next time use a slightly coarser grind of coffee. The cooking process is shown in detail in this video.
The AeroPress is very easy to use, compact, easy to clean, coffee brews very quickly, and fine adjustments open up a truly limitless field for experimenting with the taste of your favorite drink. The only drawback is that there will be no coffee foam with this brewing method, since the water is heated separately from the beans.
Preparing coffee in a French press
Choosing a French Press
Traditionally, the French press is made of glass. The material, although fragile, is neutral and does not react in any way with the contents. More expensive models have more reliable springs and a strainer that is resistant to frequent use. But in general, it doesn’t really matter which model you choose. The main thing is to decide on the volume of coffee you plan to brew in it.
Cooking in a French press
About the intricacies of using a French press for brewing coffee Lifehacker. We will only add video instructions.
For those who like to experiment with the taste of the drink, we also recommend taking a look at the articles on coffee preparation and that are worth trying.
Coffee acquires a subtle aroma and dark brown hue only after proper roasting. There is constant debate about the dangers and benefits of this pleasant drink.
But it has long been proven that moderate consumption of coffee not only does not cause harm, but on the contrary, due to its effect, it increases the body’s resistance to stress, enhances thought processes and improves reactions.
To make Turkish coffee aromatic and tasty, you need to use only fresh beans, and the Turk (cezve) must be copper. Finely ground coffee releases more aromatic and flavorful substances and is richer.
How to brew coffee in Turkish:
First, you need to slightly warm the Turk over the fire,
Pour 2 heaped teaspoons of ground coffee onto 150 grams of water and add sugar to taste,
Pour cold water into the Turk, so that the water level reaches the narrowest point at the neck. There is less contact with air, which means the drink will retain all its taste,
Now you can put the Turk on gas. It is better to brew coffee over low heat, but if you have a lot of guests and are in a hurry, then it is permissible to heat the water over high heat,
If you see foam forming on the water, turn the heat to low and leave it until it is completely cooked.
We carefully monitor that our wonderful drink does not run away - this is very important. After the foam has appeared, bubbles will begin to rise, which means that the coffee in the Turk is boiling. Here you need to get creative and remove the Turk so that the foam does not collapse, and delay the moment when it starts boiling as long as possible. Bubbles with bubbling water should not be allowed. And we need the foam so that there is a barrier between the air and the coffee; if it is damaged, then all the delicate aroma will disappear,
After removing the Turk from the heat and the crust has settled, you need to repeat all the steps a couple more times.
How to brew coffee in a Turk - there are many ways. Now, you know about one of them and can make wonderful coffee yourself at home. All avid coffee lovers vying with each other to claim that the real drink is the one prepared in a Turk. To brew excellent Turkish coffee (Oriental or Turkish), you will need a few simple things:
Stove and or sand heater;
Coffee, finely ground (fine);
A correctly selected Turk, otherwise called a “cezva”, of the size needed for the number of servings;
And of course, a little inspiration.
Wise tips on how to brew Turkish coffee
In order for our Turkish coffee to turn out to be of high quality, roasted beans cannot be stored for a long time in an open container.
Even after 10 minutes with air access, a significant part of the aroma disappears. Great importance is attached to grinding - the finer the grind, the tastier the coffee.
The drink is prepared in a few minutes and should have time to give all its wonderful properties to the water in a short time. If the grind is finer, then the area of contact between the water and the grains is larger, which means the process will go faster.
Finely ground coffee rises faster before boiling. The foam of this coffee is denser; it stands like a plug between water and air at the narrow neck of the cezve and prevents the evaporation of the magical aroma.
To give your coffee a milder taste, you can put a little salt on the edge of a coffee spoon before preparing it. It is better to warm the cups before pouring coffee into them. A cool cup will absorb the heat and prevent even the best quality coffee from opening properly.
You should not put more coffee than normal; 1 or 2 teaspoons per cup of water is enough. This will not change the taste for the better, but a large amount of caffeine will taste bitter. Yes, and it’s good for health. The water should not be hard and preferably purified. Never let the water boil while cooking.
Don't be distracted when preparing Turkish coffee, put a little soul and attention into the preparation. Do not allow the foam plug to break through. To ensure that the grounds settle and do not fall into the cup, as soon as the coffee is ready, add a little cold water or tap the Turk on the table a couple of times.
How to brew coffee in Turkish. Choosing coffee
Decided to buy beans yourself and went to the supermarket? Don't trust fancy names and brands. Determine the type of coffee by country of origin. You should not buy from India and Indonesia. But coffee from Central America is worth adding to your shopping cart.
Look at the appearance of the grains - they should not be dried out in appearance with a barely noticeable aroma. This indicates that the fruits are old. The grains must be the same in size and color, without chips or flaws. Check for mold - this happens sometimes. The most ideal variety for cooking at home is Arabica. The grains of this variety are large and oblong, slightly oily in appearance.
If you are a lover of strong drink, then try it. This variety has small and round grains. By mixing them in equal proportions, you will get a very pleasant drink. It's very convenient to have these two wonderful varieties of coffee on hand. They can be combined and mixed so that you can achieve exactly the drink that you like.
The best Turkish coffee recipes
Before cooking, it is best to warm the bottom of the Turk over a fire or sand, but try not to damage your cezve. Add two teaspoons of freshly ground coffee to 100 g of water. Warm up the coffee a little over low heat, just a minute, no more. This way the ground grains will release more of their aroma. Add sugar according to your taste.
Fill the coffee with water - hot or cold. Coffee lovers have long argued which is correct, but it turns out delicious with any water, the main thing is that the water just reaches the narrow “neck” of the cezve. This will make the foam “cap” larger.
Now, put the Turk on the fire again or dig it into the sand. Coffee is brewed over low heat. When the water starts to boil, make sure that the coffee does not “run away”. At this time, foam (cream) should begin to form and slowly rise up. Remove the Turk from the heat, but make sure that the cream does not fall off or collapse, otherwise you will not see the coffee aroma.
After removing the Turk from the heat, wait until the foam settles on its own, and repeat the entire cooking process once or twice. But if you have a small Turk, then you need to heat it less and once.
After the coffee is prepared, add half a spoonful of cool water on top, or tap the Turk on the table - the coffee will quickly settle. There will be a soft, tear-free foam on top.
Fill the empty cups with boiling water and let it sit, then remove the water. The cups will heat up and only now can you pour the drink.
If you did everything correctly, the coffee will be slightly clear and decaffeinated. And the traditional foam, which is so valued by the inhabitants of the East, will decorate your cup of excellent coffee.
The coffee is kept in the cup for several minutes so that the sediment falls to the bottom, and if the cup was not heated before, the drink cools down.
But if you start drinking ahead of time, the caffeine will not settle and end up in your mouth.
How to brew Turkish coffee in Turkish
Pour 7-8 grams of very finely ground coffee into a Turk (one heaped teaspoon). Add one teaspoon of granulated sugar. Fill with cold water (80 ml). The water must be purified (not from a tap).
Mix with a long spoon and place as deep as possible in the sand, which should be heated to 350-450 degrees. You can add heated water to the coffee, but not boiling water. As it heats up, foam begins to form around the edges of the drink. We wait until it completely covers the surface of the drink and begins to rise. Then the Turk needs to be removed, cooled a little and put back on the sand. When the foam rises a second time (maybe a third), the drink is ready.
This brewing method involves obtaining as thick a foam as possible. It is necessary to pour the coffee so that the foam remains on the surface. It is recommended to serve this coffee with a glass of water. They drink coffee in small sips.
How to brew Turkish coffee in Arabic with sugar
Granulated sugar - 1 teaspoon, coffee - 1-2 teaspoons, water - 150 grams.
Pour a spoonful of granulated sugar into the bottom of the Turk and put it on the fire. When the sugar begins to caramelize, pour water into the pot and bring it to a boil. Remove the Turk from the heat and add a teaspoon of finely ground coffee. We put it on the fire again and after boiling, serve it to the table.
Oriental coffee (with sugar) in a Turk (cezve) for the curious
Oriental coffee (with sugar) prepared in a cezve is a fairly concentrated drink made from a mixture of finely ground coffee, sugar and water. Sugar, contrary to popular belief, not only does not spoil this wonderful drink, but softens the taste of coffee and plays an important role in its preparation.
The process of brewing oriental coffee is simple and quick - bring the coffee crumbs to a boil for a few minutes. But there are also nuances - coffee will become sour and bitter if you increase the time spent on fire.
Formation of coffee foam
Coffee is brewed in an oriental style, quickly and with foam, due to the fine grinding of coffee beans. When heated, the air, which contains small caffeine, dissolves in water and gives barely noticeable bubbles. Hot water begins to evaporate and the number of bubbles increases. The bubbles, rapidly rising upward, transform into foam. This process will continue as long as the water is hot enough to produce steam.
Sugar is a necessary component
There are several reasons for adding sugar before cooking. The sugar will dissolve before the coffee is ready. But if you pour sugar into the cups and stir properly, the caffeine will take a long time to settle, and the drink will steadily cool down.
Coffee made with sugar is proper coffee. The syrup into which the sugar is converted prevents the water from boiling as quickly as it would without it.
It's easier to make coffee with sugar. The sugar syrup formed at the bottom of the Turk does not conduct heat well. Without sugar, the rate of bubble formation would increase and the boil would occur more intensely, which means the cooking time will decrease, since the cooking stops when it starts to boil.
The foam is preserved by sugar and is retained better in a drink in which sugar has been added in advance.
How long to brew coffee in Turkish
The process of making coffee should not be long, but not too short. An improperly brewed drink may contain caffeine that does not settle to the bottom. This happens when the coffee is not kept on the fire long enough and not all of the air in it is released. Experience shows that the air from the coffee particles will be released more if a large portion of the drink is prepared.
In Turkish, coffee is brewed not according to minutes, but according to readiness, according to experience. And the experience of cooking in a Turk comes with practice, and not immediately, but gradually.
Learn, experiment, and if you really love delicious aromatic coffee, it will work out.
How to brew Turkish coffee correctly
It is best for beginners to prepare this magical drink in a small pot and for one serving, to begin with. A large amount of coffee in a bulk pot requires strict adherence to the number of approaches and intensity of heating the drink. And this can be achieved through trial and error.
