How to brew coffee in a Turk - the secrets of choosing a cezve, beans and preparing an aromatic drink. Features of clay Turks, how they differ, how to brew coffee in a clay cezve

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

Which Turk should you use to brew coffee?

Before you start preparing the coffee of your day, you should provide yourself with a brewing vessel. Which Turk is better to choose? What material should the ideal Turk be made from? 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 Turk

A ceramic pot allows you to preserve the unique aroma of coffee. In a ceramic Turk, coffee heats up 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 moment to remove the Turk so that your coffee never boils.

Copper Turk

The vast majority of gourmets prefer copper Turks. This 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 Turk ensures that you get a uniformly flavored coffee. Properly prepared coffee in either a copper or ceramic pot will never acquire a bitter, burnt taste. 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, you should be guided very important rule: the neck of the Turk 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 a guarantee of a well-prepared drink.

How to make the most delicious coffee?

We have already dealt with the Turks, now it’s time to start preparing the most delicious drink. To prepare coffee in a 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, “dust-like” ground coffee.

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Cooking technique

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

First stage. At the first stage, you need 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 stronger or weaker coffee, add a little more or a little less powder. A pinch of salt is often added to coffee; it is believed that this way the aroma of the drink is enhanced.

Then the Turk with coffee poured into it is heated again. And now you can add sugar and spices to it, at your discretion. But you should remember that when adding spices you should know when to stop. You should not add more than three types of spices, as this will overwhelm 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 stage. Coffee, sugar and spices poured into the Turk are mixed, after which they are placed again on low fire. After which cold water is poured into the cezve. Everything is carefully stirred and put back on the fire. Water is poured into the Turk up to the narrowest part of the neck. Thus, it turns out that the surface of contact between the drink and air is minimal. This allows you to better preserve the taste and aroma of coffee.
While the coffee is heating, 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, it loses its unsurpassed taste and aroma, even if it is the best coffee.

Third stage. After the coffee has warmed up, you should stir it. After stirring, a light color will begin to appear. thick foam, which can be removed and poured into cups. First pour hot water out of the cups. The procedure can be repeated several times.

Sufficiently heated coffee will begin to rise in the Turk. You need to choose the right moment to remove the coffee from the fire without letting it escape. After removing the cezve with coffee, you should cool it for a couple of seconds and then put it on the fire again. And then remove until it boils. These steps can be repeated two or three times, resulting in a more pronounced aroma and taste of the drink.
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, after filling it three-quarters with water, it is sent to the fire. When the contents boil, remove the cezve from the heat and add one or two spoons 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.

Coffee Arab

A teaspoon of sugar is poured into the bottom of the Turk and the Turk is placed on the fire. When the sugar turns brown, add water to the pot and bring to a boil. Then coffee is poured into the Turk and it is placed on the 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

Into the coffee, poured into cups, carefully place a heaping spoonful of cream, which was previously whipped with powdered sugar or vanilla. Sprinkle some chopped chocolate on top.

The clay pot is one of the most ancient utensils for making coffee, and over many centuries it has justified its existence. Turks made of refractory clay are still popular among connoisseurs aromatic drink because of its special properties that allow excellent coffee.

Advantages of a clay Turk

The main advantage of a clay Turk is the high porosity of the material from which it is made. Clay perfectly allows oxygen to pass through, which saturates it hot coffee and enhances its taste.

Clay Turk is an environmentally friendly dishware, because clay is the most natural material. Moreover, the experience of its operation by many generations of people guarantees the safety of clay Turks for health.

Due to its low thermal conductivity, a clay pot holds heat well and heats up more evenly, due to which the prepared drink fully reveals its flavor and aromatic bouquet. The coffee is strong, with a rich taste and aroma.

The cost of a clay Turk is relatively low, although if you want a cezve made of Yixing clay self made, then you will have to pay a good amount for it. Yixing clay is mined in China and has unique properties, ennobling coffee. In addition, Turks made from Yixing clay have greater strength than those made from ordinary clay.

Disadvantages of clay Turks

A clay pot is a fragile product and can be easily damaged, so it should be handled with care. A clay pot is considered a utensil for preparing one type of coffee, because... it absorbs the taste of the drink being prepared, and if you brew different types of coffee in one pot and in different ways, the result will be a mixture of smells and tastes. Therefore, for lovers variety of recipes When preparing a drink, it is better to use a metal Turk.

Features of using a clay Turk

Before first use after purchase, it should be washed well with cold running water without detergents.

As mentioned above, the high absorbent properties of clay do not require cooking different varieties coffee, but if you still decide to change the type, then you will have to wash the Turk for a long time and thoroughly, warm it up in hot water more than once before the smell of previous preparations disappears.

How to brew coffee in a clay pot

The clay Turk has some nuances. It is recommended to place a clay Turk on gas stove through a fire spreader to prevent uneven heating. Rapid heating of a clay Turk is fraught with the appearance of microcracks.

To make the coffee strong, the Turk does not need to be heated over a fire several times, as is the case with metal cezves. Simply remove the coffee from the stove and let it steep for 5 minutes before pouring into cups.

It is difficult to imagine the modern lifestyle of many people without waking up in the morning to the aroma of coffee. The most ancient and most the right way preparing this invigorating drink Brewing in a Turk is considered. Clay Turk is considered popular, natural and affordable. There are also other types of cezves made of ceramics and copper.

Pros and cons of clay Turks

The material of the pot in which coffee is brewed plays an important role. To get quality aromatic coffee, you should pay attention to all types of cezves that are on the market. The quality of the material affects the speed of coffee preparation, its richness, aroma and taste characteristics.

Many fans of the coffee drink believe that a clay Turk is better than a ceramic or copper one. Especially if it is made from Yixing clay. This Chinese clay (from the city of Yixing) due to its structure saturates coffee with oxygen, which gives it a divine aroma and taste. Unfortunately, not everyone can afford to find and purchase Turka made from this oriental material, but even simple clay has its advantages and has a beneficial effect on the quality of coffee.

Advantages

IN ancient times clay Turks were used by poor commoners who could not afford copper utensils (it was available only to aristocrats). Modern coffee lovers find a number of advantages of cezves made from clay, which explains their popularity.

The advantages of using a clay cezve include:

• The porous structure of the clay enriches the coffee with oxygen and enhances its aroma;
• The material is environmentally friendly, which makes it safe for the body;
• Low thermal conductivity, which helps maintain the temperature of the drink. After the coffee brews in such a container, it will acquire an indescribable deep taste;
• Uniform heating helps to gradually reveal all the qualities of the coffee drink and taste characteristics;
• Availability and wide range allow coffee lovers to purchase utensils for preparing coffee of various types and sizes. Even a handmade Turk will not be scared off by the numbers on the price tag. If Yixing clay is used, the price of dishes will be much higher than those made from ordinary clay.

Flaws

The peculiarities of a clay Turk may discourage coffee lovers from using this type of cezve. Flaws:

• Preservation of coffee aroma. Due to the porous structure of the walls, the Turks are saturated with the properties of the first coffee prepared in it. New coffee beans will not reach their full flavor potential due to the taste of the previous brew. Therefore, it is advisable to brew one type of coffee in a Turk.
• Constant control over the cooking process. Because the clay cools slowly, the coffee continues to rise even when the Turk is removed from the heat. You need to learn to control the process of brewing an invigorating drink.
• Sensitivity to temperature changes. Do not suddenly cool pottery after heating, as it may crack. When preparing a coffee drink, it is better to place a cold pot over low heat so that it heats evenly and there is no sudden temperature change.
• Fragility. Easy enough to break this type dishes, especially if the floor is tiled.

Which Turk is better, clay or ceramic?

Along with clay Turks, ceramic ones are also popular. They are also made from baked clay, but have a glazed finish. The surface can be glossy or matte.

The main feature that distinguishes earthenware from ceramic is that ceramics do not absorb odors. This material does not interact with the external environment, does not oxidize, and therefore can easily get rid of traces of a previously prepared drink. Ceramics are easy to clean; just rinse with water.

Therefore, if a person does not drink one type of coffee, but often brews different types of coffee beans, then he should give preference to a ceramic pot. Everything is saved in it positive properties clay, in addition, it eliminates traces of previous cooking.

Which Turk is better, clay or copper?

In ancient times, a copper cezve was considered a sign of wealth; only high-ranking officials used it. Now only true connoisseurs Coffee is preferred by Turks to this type. Copper has its differences from clay, as well as some features. To decide which type of material is more suitable for a coffee lover, you need to familiarize yourself with its properties.

Copper differs from clay in that it heats up and cools down fairly quickly. This does not allow the coffee to simmer, thereby saturating it with taste and aroma, as in clay Turks. Nevertheless, it is possible to reveal all the flavor characteristics in copper cookware even with the help of hot sand, thanks to its good thermal conductivity.

Important! Just like clay, copper has the ability to absorb coffee aromas, so lovers of an invigorating drink should also pay attention to this.

How to choose the right clay Turk

Today the market provides a large selection of cezves different types and sizes. Clay Turks are widely represented by both artisans and factory production. Anyone who prefers factory-made cookware can be confident in the strength of the material and its quality. After all, they are all tested for fire resistance and have a guarantee of use.

Handmade Turks also find their buyers. Many people prefer the old method of making cezves because the soul and positive energy of the artisan is put into them. Therefore, the drink will have a more noble taste and aroma. Turks, made by hand, are also distinguished by individual decorative processing on the outside. You can choose them as a gift or for your own collection.

To choose the right cezve, you need to pay attention to the following:

• The shape of the dish should be in the form of a cone (with a narrow neck and wide bottom);
• The walls of the Turk must be thick enough (otherwise it can quickly crack due to temperature changes);
• There should be no damage, cracks or roughness inside;
• The handle should be at an angle, long enough and not hot.

How to brew coffee in a clay pot

To prepare a tasty and aromatic invigorating drink in a clay pot you need:

• pour required quantity ground coffee beans into a dry, clean cezve (the amount of coffee depends on the desired strength of the drink);
• Add water up to the narrowest part of the neck;
• Put on fire;
• Wait for the boiling point (but do not boil!) and let it brew for a couple of minutes.

It is worth noting that you should not bring the coffee to a boil three times (as when using copper cezves). It is enough to leave the freshly brewed invigorating drink for 3-5 minutes in the Turk to reveal all its taste characteristics.

Is it possible to brew coffee in a clay pot on a gas stove?

Due to the fact that clay is quite vulnerable to temperature changes, many people wonder whether it is possible to put clay Turk for gas If you place a special fire spreader on the stove, it will be evenly distributed over the entire surface of the bottom, and there will be no risk of damage to the cookware.

Features of operation and care

If you have an idea of ​​the physical properties of clay, you can guess how to use such utensils correctly.

Before using it for the first time, you must rinse the purchased clay pot well; it is better to boil water in it. You can also immerse it in a container of water and leave it there for an hour. Then rinse and wipe dry.

Cannot be used to wash clay cezves. detergents, since their remains end up in the drink and can spoil the entire impression of coffee pleasure.

If you had to change the type of coffee, then before brewing it is better to rinse the coffee pot in hot water several times. This will help get rid of the trace and smell of the previous type of drink. Modern clay cezves have a special protective coating on the inside. It is enough to rinse such dishes with water.

Note! Many true connoisseurs claim that it is completely possible to get rid of the taste and aroma of the previous coffee variety In a clay pot you can only brew a new type of coffee several times.

It is better to start the process of preparing coffee in a clay Turk on gas with a small fire that does not extend beyond the bottom. In this case, it will be good when the stove is initially cold. After turning off the heat, the boiling will stop, but the coffee will continue to enrich in taste and aroma.

You should be careful and not expose the cezve to mechanical stress. Even a small blow can result in a trip to the store for new dishes.

With just one press of a button on the machine panel, however, the old way Making Turkish coffee, which requires time, attention and the appropriate mood from us, has not lost its fans. True gourmets recognize the superiority of these small conical containers over all coffee machines and often use in conversation not the modern word “Turk”, but the ancient Arabic word “cezve”. In a Turk you can brew excellent oriental coffee, thick, rich and aromatic. Due to the peculiarity of preparation, which consists in the fact that the coffee is not filtered and remains in it. coffee grounds, the drink retains in its original form all the aromatic substances contained in the fried.

Turka (cezva, Hebrew) is the oldest vessel known to us since the times of the Ottoman Empire. It is a metal container with a wide bottom and a narrow neck. The long handle of the Turk will protect you from the risk of getting burned when you brew coffee. The dimensions of the vessel can be very different - from 100 to 600 ml. But the best options Turks are traditionally considered to be designed for a minimum amount of coffee.

We choose Turk. What are they like?

The first Turks were precious vessels, since they were made of gold and silver, and they were decorated with fine ornaments or skillful embossing. The changes that modern Turks have undergone largely concern materials, but not the traditional shape of the dishes - a wide, thick bottom and a narrow bell. Deciding which Turk is best for coffee can, perhaps, only be done empirically. You won't make a mistake if you try to brew coffee in any of the common traditional options this antique dish.

Copper with inner plating of silver or tin

Why most coffee lovers are sure that a copper Turk produces the most delicious coffee is difficult to explain, but this is an indisputable fact. Probably the secret is that high properties thermal conductivity (10 times higher than that of steel) allows this metal to heat up quickly and evenly, and also retain heat for a long time. In any case, in Turkey, which has been famous for its coffee traditions since ancient times, they use copper Turks. A copper Turk will not burst or break, but you should not leave it on the fire for a long time unattended.

Ceramics

Ceramic Turks are also very good and aesthetically attractive, they retain the aroma of coffee perfectly and quickly heat the water. Ceramics allow air to pass through, meaning your coffee will be enriched with oxygen. The answer to the question - how to brew coffee in a ceramic pot - also implies awareness of its disadvantages. To cook good coffee, you will have to carefully monitor temperature regime and take into account the fact that ceramics are very sensitive to mechanical stress, that is, they are short-lived. But the thick walls of the ceramic pot will enrich the drink with oxygen.

Clay

It is advisable to always cook only the same type of coffee in a clay pot. Due to its porosity, this material has the ability to absorb aromas and generously share them with each subsequent serving of the drink. Clay Turks also allow the coffee to “breathe” during brewing and, unfortunately, can also complain of fragility, just like ceramic ones.

You can make coffee in a Turk on an electric stove, on a gas burner, on coals, or in a special sandbox. The main condition for successful brewing is very slow and gradual heating. This is absolutely necessary to preserve the full bouquet of tastes and aromas.

How to brew Turkish coffee correctly

The antiquity of the Turks determines incredible amount recipes for making oriental coffee. There are differences in the brewing technology itself, in serving the drink to the table, and in the use of various additional ingredients. Even standard recipes cooking in Arabic, or have many variations. Therefore, first of all, we will describe the general principles of the process, and then pay attention to the differences and nuances.

1. Use the right Turk with a wide bottom and certainly a narrow neck. This form will allow you to brew coffee with a dense foam, which will prevent the aromas of the coffee from evaporating and will allow you to enjoy all the richness of the flavor palette of the black drink.
2. Rinse the Turk with boiling water, then put it on the fire to slightly heat the bottom. There is no need to keep it on the fire for a long time and heat it up.
3. Pour 1-2 teaspoons of your favorite ground coffee into a container designed for one mug. Usually 4-5 g of coffee per 50 ml of water is enough. Fans of the sweet drink can add sugar at this same stage.
4. Pour water into the Turk, be sure to be cold!
5. Place the Turk on low heat or immerse it in a special roasting pan with sand, if you have one.
6. Allow the coffee to warm up thoroughly and, as they say, “set.”
7. Stir the drink vigorously, but only once. You will see a light-colored foam appear on the surface of the coffee.
8. Further heating will cause the foam to darken. Don't miss the moment when it starts to bubble and rise quickly. At this moment, it is necessary to remove the Turk from the heat, preventing the coffee from boiling.
9. Let the drink simmer under the foam for a couple of minutes and pour it into a cup, being careful not to destroy the foam - a very valuable detail, which in Arabia, by the way, is proudly called “the face of coffee.”

The national characteristics of coffee making in Turks leave their mark on both the process itself and the result.

• If you want to brew Turkish coffee in a Turk, you will need to repeat the procedure described in point No. 8 several times.
• To prepare Brazilian coffee, first heat it in a Turkish coffee pot. cold water and only then add coffee powder to it.
• For real Arabic coffee, you will first have to pour sugar into the bottom of the Turk and fry it a little so that it darkens slightly, and then pour in water, heat it and pour coffee into the Turk. In this case, while you brew the coffee, you need to stir it constantly and be sure to add cinnamon to the drink.
• Italians generally prefer a preparation recipe in which water is replaced with milk and Turkish coffee is prepared directly on it. Process in in this case also consists of several repeating steps: bring to boiling point - remove from heat.

How to make Turkish coffee with spices

Turkish coffee recipes with spices and other ingredients are a separate matter. Classic coffee in Turkish allows for the free addition of such exquisite spices as cinnamon, cardamom, anise and cloves to the drink. A tiny pinch of spices contains remarkable power that can completely transform the taste and aroma of a drink, making it sparkle with new, hitherto unknown facets. If the addition of cinnamon to coffee does not particularly surprise anyone today, the less popular combination of coffee and pepper can create a real sensation. Inimitably tasty with spices, it will provide you with exquisite pleasure from its consumption. A slight spiciness gives the drink a special piquancy. Coffee with ginger also has a right to exist. This combination is becoming quite popular today, not only because of its characteristic taste, but also because healing properties ginger, which he will generously share with the hot coffee drink. The combination of coffee and cardamom can also be considered quite interesting and unusual.

It’s not difficult to brew delicious Turkish coffee, but lovers of daring experiments try to enrich it, along with more or less familiar ingredients, even cumin, star anise and garlic. Regarding the use of spices, we can safely advise only one thing - remember that spices should emphasize and highlight the aroma of coffee, and not completely drown out and destroy it. Therefore, it is always better to start experiments with a small number of them.

• You can't boil coffee. The temperature of its preparation should not exceed 96-98 degrees. Do not lose your vigilance so that you have time to remove the Turk from the heat literally a moment before it boils.
• Pour water into the Turk no higher than the narrowest part of the spout, so that there is still enough space for the formation of aromatic foam.
• When brewing coffee in a Turk, you must not allow the integrity of the coffee “cap” made of foam to be damaged. If the coffee runs out, you will have to prepare a new portion.
• Freshly ground coffee (fine or even ultra-fine) will give the drink the best aroma. Ideally, you should grind it shortly before cooking. In other cases, try to use high-quality vacuum-packed coffee.
• It is not recommended to exceed the dosage of the main ingredient, otherwise bitterness will dominate the taste of the drink.
• Sugar melted at the bottom of the Turk will give the drink pronounced caramel shades.
• You can bring the coffee to the brink of boiling, remove it from the heat and put it back on it several times at short intervals. Such repeated heating will make the drink thicker and denser.
• Those who like to drink natural coffee without sugar, it is recommended to add a pinch of salt at the beginning of cooking - literally a few grains on the tip of a knife. This secret is explained by the ability of salt to soften water, which ultimately allows you to obtain a stronger coffee extract with bright taste and aroma. Salt also does an excellent job of removing the characteristic sourness from the drink without distorting its overall taste.
• If you want the coffee grounds to sink to the bottom faster, you can pour a teaspoon of cold water into the finished coffee.
• Experts recommend pouring the finished, settled drink into specially heated cups.

Preparation delicious coffee in Turk requires a certain skill, which is achieved through experience. But prerequisite so that all the advice and recommendations of professionals do not turn out to be useless, this is your mood at the moment when you begin the mystery of brewing. No matter how you prepare coffee, no matter what recipe you use and no matter what seasonings you add, do not forget about main ingredient. May your coffee always be prepared with love!

An ancient vessel for preparing an invigorating drink is a Turk. Real, strong, aromatic coffee cannot be produced in a coffee machine the same way as in a Turk. To brew a thick and rich drink, you will need coffee beans and Turk.\

By pressing a couple of buttons, in just half a minute, you can prepare in a coffee machine regular coffee, but it will not be the same as cooked in a Turk over low, low heat.

How to brew coffee in a Turk on the stove - preparation

Turk, coffee beans And plain water– everything you need to prepare a flavorful drink. If you love coffee, we recommend purchasing a copper pot. Copper heats up quickly, holds heat well, and the coffee in the cezve is very aromatic. Of course, you can make coffee in a clay vessel, a ceramic container, or a special Turkish-type coffee maker, but the drink will not be as aromatic.

The shape is also important - the cezve should have a narrow neck to preserve the aroma and taste ready drink.

Volume – it is better for a Turk to choose a small one, designed for 2 cups. You can brew the drink on any stove, both ceramic and gas. The main and basic rule is very slow heating. Then you can preserve all the aroma of the coffee bean.

Perfectly brewed coffee is prepared as follows: immerse the Turk in heated sand, wait for a while, skim off the foam that has risen with a spoon, and place the foam in a cup. The coffee turns out thick, very rich and aromatic. But this cooking method is not available to everyone.

How to brew coffee in a Turk on the stove

Rules for brewing perfect coffee:

• Water preparation - it must be purified (for example, from a filter), ideally fresh well water.
• Coffee bean – the variety matters. If you love strong drink, Robusta will do, but this type of coffee will not produce aroma, so you will have to dilute the strong grain with Arabica. The beans must be freshly roasted.
• You need to grind the grains before brewing the drink. If you have your beans ground in a store, it is advisable to store the coffee in the freezer in a tightly closed container. This will preserve the aroma.
• We brew coffee like this: pour a spoonful of finely ground coffee into a warm, dry coffee pot and set it on slow fire to slightly warm the grain. Literally a few seconds.
• Then add sugar (if you like) sweet drink), other additives (cinnamon, nutmeg, ginger). Pour water, take 60 ml of water per 1 spoon of coffee, mix with a spoon.
• Warm the cups separately. This must be done in advance so as not to spoil the taste of the drink. Pour boiling water into each cup.
• Place the Turk on the stove and turn on low heat. We wait until a light foam appears on the surface. It needs to be carefully removed with a spoon (we use a silver one) and transferred to warm cups.
• Stir the drink, skim off the foam again, wait, skim off the foam again and stir.
• The coffee will begin to rise - it is important not to miss this moment and raise the coffee pot in time and stir with a spoon. Place on the stove again for 2-5 seconds.
• That's it, the coffee is ready, it's time to pour the drink into cups.

If everything is done correctly, the cup will have dense, light foam covering the liquid. The foam should be dense, without holes.

How to brew coffee in a Turk on the stove - what else

To cook strong and delicious drink, try:

• put a pinch of salt in the Turk before cooking, the drink will be richer;
• store the beans in a cool, dark place in a tightly closed bag;
• put ground coffee in freezer(must be stored in a container with a tight lid);
• brew coffee in a copper pot, skim off the foam with a silver spoon;
• the coffee is not boiled, such a drink is tasteless;
• cream, sugar and spices improve the taste of the finished drink, but it will not be real coffee;
• The coffee is brewed slowly, heated, but not boiled. Sugar slows down the heating process and the coffee turns out aromatic with a beautiful foam.