How to properly brew delicious Turkish coffee at home, recipes. How to brew coffee

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Most people drink coffee at least occasionally. A fragrant freshly brewed drink is much tastier than an inexpressive instant one.

Good quality coffee can be ordered in a cafe or bar. But preparing it yourself is also very simple. To do this, you only need grains, water and a ladle - a Turk. Espresso and cappuccino lovers can use the automatic coffee machine.

Coffee is loved all over the world. They drink it at home for breakfast, at work during lunch break and in the evening at a friendly party.

A special, incomparable aroma invigorates and improves your mood. The black, scalding liquid drives away sleep and stimulates the brain, increasing stress resistance.

This diet drink contains virtually no calories. At the same time, it can be endlessly diversified by adding milk, sugar and spices.

How to properly brew coffee at home

There are a large number of varieties and methods of preparation. You will have to experiment well to find that unique taste. But there are also general rules that will help make any drink high-quality.

Choosing a variety

The taste of coffee depends not so much on the brand, but on the country in which it was grown and how the beans were processed. The best batches come from Central and South America.

There are two main varieties produced worldwide. Arabica has a rich taste and pronounced aroma, as well as a relatively low caffeine content. For lovers of strong bitter coffee, robusta is added to it, whose own taste is not so interesting. Robusta is much cheaper than Arabica. This is due to the peculiarities of growing coffee trees.

Grain or ground?

The drink itself is made from ground beans, which can be purchased ready-made. But when stored for a long time, ground coffee loses its extraordinary aroma, its taste becomes flat and inexpressive.

It is best to carry out the entire process yourself by roasting the green beans and finely grinding them. If you do all this immediately before preparing the drink, you can count on stunning results.

Roasting beans

During roasting, not only the color of the beans changes, but also their taste. Under-roasted coffee tastes sour and lacks intensity. From overcooked grains we get a dark, bitter drink.

For proper frying at home, a heavy frying pan is heated and greased with butter at the rate of a tablespoon per half a kilo of raw material. Stir-fry the coffee beans until they turn dark brown.

Only by experience can one determine the end point of the process. The same variety, roasted differently, will taste different.

Do you need special cookware?

A time-tested Turk or larger coffee pot is designed specifically for brewing coffee. They have a special shape and are made of suitable material.

In principle, you can brew a couple of cups of the drink in any clean container, preferably small in size..

The absence of Turks is not a reason to deny yourself pleasure. You can make coffee in a saucepan, cup or even thermos.

Is it possible to take water from the tap?

• have no odor;
• be transparent and colorless;
• do not contain chlorine.

It is not recommended to pour tap water into a coffee pot; it is better to buy bottled water. Water purified at home using a filter is also suitable.

How to brew coffee in a Turk (cezve)

Turka has an ancient history behind it. But, despite the invasion of household appliances into our lives, this original vessel does not give up its position. Only in a real copper Turk does coffee turn out rich, with thick foam on the surface.

Traditional method on the stove

Turka is unlike other kitchen utensils. It has a long handle, widens at the bottom, has a narrow waist in the middle, and a comfortable spout at the top. The best Turkish ones are made from copper.

Although the cooking process itself takes about five minutes, you need to arm yourself with some patience. You can’t turn away for a minute, the foam rises very quickly and the drink will instantly run over the edge.

How much coffee do you need?

A generally accepted rule is to put one to two teaspoons of coffee powder per cup. The concentration should not be greatly increased. This will be harmful to health and will spoil the delicate taste and aroma, making the drink overly bitter.

However, in practice, the sizes of coffee cups vary greatly, and everyone has different tastes. Therefore, understanding how much powder to pour usually comes with experience.

Algorithm of actions

Real gourmets follow thousands of different rules and traditions during the cooking process, but first, just follow the general instructions:

• Finely ground coffee is poured into an already warm coffee pot and heated again to release its aroma.
• Pour water, the colder the better.
• Heat the Turka over low heat, carefully monitoring the formation of a creamy foam on the surface.
• When the foam starts to rise and reaches the top edge, the Turk needs to be quickly removed.
• Then bring it to a boil again, remove it, and do the procedure a third time.

To make the grounds settle to the bottom faster, lightly tap the Turk on the table or add a spoonful of cold water to it.

Cooking duration

It is not so much the cooking time that is important, but the correct sequence of actions. The traditional oriental method involves slow cooking over low heat, raising the foam three times. Adding sugar slows down the heating even more, while improving the quality of the foam.

But if you don’t have time before work in the morning, you can pour boiling water over the ground grains. Even if the taste differs from the ideal, it is still much better than instant. One rule must always be followed - coffee should never be boiled.

What types of Turks are there?

Traditionally, Turks are made from copper or cheaper ones from aluminum. Less common are ceramic products with or without coating. Electric variations are also available. Each variety has its own characteristics.

Ceramic

The main feature of such Turks is their thick ceramic walls, which:

• do not absorb odors and do not stain;
• provide uniform heating;
• retain heat well.

You need to remove the ceramic Turk from the heat when the first bubbles appear on the surface. It will give off heat for a long time, and the coffee will rise to the top on its own. If you habitually let the foam rise to the edge, it will definitely run away.

Electric

Essentially, an electric Turk is a small electric kettle designed for several cups of ready-made drink. It is compact and easy to use. You just need to pour water and add ground coffee, and the invigorating drink will be ready even faster than on the stove.

Gourmets miss the ability to add personality to an automated cooking process. And yet this convenient little device may well come in handy on a trip or at the workplace.

Popular recipes for Turks

If the algorithm for brewing coffee differs slightly, then there are a great many recipes for coffee drinks.

With foam

Thick dense foam is an indicator of quality. It is formed when essential oils are released from the coffee mass in a mixture with air bubbles. It is fresh, properly processed grains that contain large amounts of oils. The foam preserves the aroma, forming a kind of partition in the narrow neck of the Turka. Spoon it into cups and then carefully pour the coffee.

With milk

The simplest recipe is to add a little milk to a drink brewed according to your favorite recipe. You can also make it entirely with milk instead of water. There are also more sophisticated options. Viennese coffee is topped with a cap of whipped cream, and ice cream is placed in the cold glace.

Dominican

Dominican coffee is distinguished by its high quality. It is added to the blend to improve the taste. Dominican coffee is usually prepared very strong and bitter, similar to espresso. As a rule, geyser coffee makers are used for this. They drink it from small cups, adding a large amount of sugar.

Cinnamon

Of all the spices, cinnamon garnishes coffee best. It not only makes the aroma unique, but also gives vigor and good mood.

Different ways to brew coffee

In order to brew coffee, both ordinary kitchen utensils and modern technical devices are used. The taste of the drink is, of course, different.

In a saucepan

If you don't have anything better at hand, you can brew coffee in a saucepan. You just need to pour water into it and boil it. Then remove the pan from the heat, pour the product itself into it and heat it again. When the grounds float to the top, the drink is ready. Now you need to wait a little until the grounds sink to the bottom, and you can drink the coffee.

In a geyser coffee maker

The coffee in a geyser coffee maker is thick and rich. Cold water is poured into its lower part, and the strainer is filled with coffee powder. The coffee maker is placed on the stove, and steam from boiling water under pressure passes through the ground coffee. At the same time, a seething liquid occurs on the surface, reminiscent of a geyser. The finished drink is collected at the top, from where it can be poured into cups.

In a regular drip coffee maker

Drip coffee makers are the most affordable; thanks to their simple operating principle, everyone understands how to use them. Water is poured into the tank, and the ground grains are poured into a permanent or disposable filter.

All you have to do is press the power button, and the water, passing through the coffee, will drip into the glass jug. The greater the amount of coffee powder, the stronger the drink.

In the coffee machine

The creators of coffee machines managed to completely automate the process. Water and grains are all that the unit requires. The machine itself will grind the beans and prepare espresso in accordance with the specified parameters.

There are also coffee machines designed for ground coffee. The powder is tightly packed into a special horn through which hot water passes. The latest technology is capsule machines, where prepared coffee is sealed in standard capsules.

In the microwave

An indispensable assistant in the kitchen, the microwave oven can also brew coffee. You need to take a larger mug so that the drink does not run away. Place coffee and sugar to taste in it, fill it with water to 2/3 of the volume and put it in the microwave for two minutes at maximum power.

In quartz sand

Residents of southern countries prepare coffee in hot sand. To reproduce this process at home, you need to take a thick frying pan with high walls and pour quartz sand into it.

When the sand warms up well, place a Turk on top of it and dig it in deeper. Then heat until the foam rises. The coffee turns out richer and reveals the aroma better than on the stove.

In the coffee pot

Due to its volume, the coffee pot is well suited for a large company. Coffee is not brewed in it, but brewed. Half the portion is poured with boiling water and the vessel is covered with a lid. You can also plug your nose with something. After 2-3 minutes, add the remaining coffee and water.

The drink will be ready in 5-7 minutes. To improve the result, the coffee pot can be placed in hot water or on a warm surface at this time.

Different types of coffee

A wide variety of types makes it possible to choose the taste and cooking method as you wish.

Natural

Natural coffee has an undoubted advantage over instant coffee. It has a full taste and rich aroma.

Grain

Bean coffee retains all its beneficial properties better than ground coffee. The degree of roasting is of great importance, which greatly affects the taste.

Ground

The beans are ground using a coffee grinder. Some recipes call for a coarse grind, others a finer grind.

Custard

Brewing coffee is very simple. Rinse the mug with hot water, add two teaspoons of coffee, pour boiling water over it and cover with a saucer. In five minutes the drink is ready.

Eastern style

In the east, strong coffee is prepared from very finely ground beans, with dense foam. Sugar and spices are added to it, sometimes in such quantities that the drink seems thick.

Turkish

It was from Turkey that a special cooking vessel came to us - the Turk - and a popular cooking recipe. Turkish coffee is brewed very slowly in hot sand, adding cloves or cinnamon.

How to properly brew Turkish coffee is shown in the video.

Luwak

Before being used for their intended purpose, grains of this variety pass through the intestines of an animal called musang. There they are processed with enzymes and enzymes, which gives the final product a completely unique taste.

The taste of even perfectly brewed coffee can be improved using various means. It must be remembered that freshly brewed coffee quickly loses its wonderful properties.

What spices can you add?

Gives a warm rich aroma. It has a healing effect: cleanses the blood, improves tone and creates a good mood.

• Carnation.

Spicy and bright, enriches the drink, neutralizing the negative effects of caffeine. Normalizes blood pressure and helps fight colds.

• Ginger.

Adds a specific fresh aroma, improves metabolism, and lifts spirits.

• Black pepper.

The sharp, invigorating scent stimulates the mind. Pepper is antiseptic, cleansing and warming.

• Vanilla.

Gives a soft and sweet aroma that is soothing and exciting at the same time.

How long can coffee be stored?

You should drink natural coffee immediately after preparation, while it is still hot and aromatic. Within half an hour the smell will disappear, and the taste will change, not for the better. The exception is cold coffee drinks, as well as a camping option in a thermos.

Why is coffee bitter?

For some types of coffee, a slight bitterness is a mandatory component. Its availability depends on the following factors:

• degree of roasting;
• Robusta content in the mixture;
• brewing strength;
• recipe.

If the coffee turns out to be too bitter, you can save it by adding a pinch of salt.

The correct choice of coffee type, processing of beans and preparation of utensils are the main criteria for obtaining a high-quality, tasty drink. The variety of recipes makes it possible to create options for every taste. The beautiful and creative brewing process is easy to master. All that remains is to set the table beautifully, rinse the cups with boiling water, and you can pour the aromatic black liquid. Enjoy your coffee!

Coffee... Strong - like love, black - like night and sweet - like sin! And there is only one way to get rid of this temptation - drink it!

Millions of people around the world begin their day with a sacred meditation - the coffee ritual. In addition to coffee, it requires three indispensable attributes: a Turk - better than copper, a spoon - better than silver, and water... better than holy. No, of course, water, like a spoon, can be quite ordinary. But it’s not worth replacing a Turkish or Arabic cezve, even with the most convenient coffee machines. Not a single machine can convey the subtle taste of the East, which contains the spirit of the times, unshakable traditions and real coffee magic.

The most popular are three main varieties of coffee: highland Arabica, strong Robusta and aromatic Liberica. As for the quality of coffee, it is usually determined by three main parameters - the size and density of the grain, its aroma and adherence to technology. It is the methods of roasting, grinding and brewing coffee that determine whether it will be an ordinary drink or a true elixir of life that has no equal.

Arabic, Turkish, French coffee, coffee with cardamom, ginger, pepper, chocolate, milk or honey... All this is the art of preparing a drink from coffee beans, which has become part of the culture in many countries. From simple huts it has evolved into luxurious coffee shops with oriental interiors and cozy homes where no one can imagine life without this legal drug.

Making coffee: TOP 5 recipes

Recipe 1. Classic Arabic coffee on sand

The traditional Arabic method of brewing coffee is controversial. Some determine its authenticity by using special spices, while others insist that only coffee prepared on sand is worthy of the “Arabic” prefix. All coffee recipes have a right to life, but only a drink brewed using ancient technology can be called Arabic. We will try coffee, the recipe of which has been tested and approved by true connoisseurs who know a lot about the Arabic brewing method.

For 1 cup: a teaspoon of sugar, two teaspoons of finely ground coffee, a glass of water.

1. Heat the empty cezve on hot sand, add freshly ground grains. Pour a teaspoon of sugar into the bottom of a hot bowl (determine the exact amount to taste).
2. Slightly deepen the cezve into the sand and wait until the sugar begins to caramelize.
3. When a light brown color appears, pour water into the vessel, just above half of it. Stirring with a long spoon, bring to a light boil.
4. Remove the ladle from the hot sand and add freshly ground coffee. Mix everything again and add a large spoonful of cold water. This action will prevent the drink from boiling too quickly and the coffee will have time to saturate the taste. Return the cezve to the sand.
5. There is no need to interfere further with the brewing process. But as the lush foam appears each time, it should be carefully removed with a spoon and transferred to a cup. This is one of the main secrets of delicious coffee.
6. The next important point is not to let the coffee boil quickly. As soon as the uncontrollable foam tries to overflow over the edge of the cezve, the ladle must be immediately removed from the sand. This action can be carried out 3-4 times. If you need particularly strong coffee, you can add another spoonful of water and let it brew again.
7. Pour the drink into a cup, keeping the sediment at the bottom of the vessel. Drink piping hot. This is another sign of ideal coffee prepared in oriental traditions.

The best spices for Arabic coffee are cardamom, cinnamon, ginger, and nutmeg. If you want to diversify the classic taste with a spicy flavor, you should add spices along with coffee.

Recipe 2. Turkish coffee

For 1 cup: two teaspoons of finely ground coffee beans, a teaspoon of granulated sugar, one hundred grams of water, a handful of salt.

1. Start preparing coffee by heating a copper pot over the fire for 15-20 seconds. Warm the coffee only slightly to better release the aroma (about a minute).
2. Add sugar and pour cold water to a level just below the narrowest point on the neck of the vessel. Season the drink with a pinch of salt. Cook over low heat.
3. Monitor the formation of foam throughout the entire coffee brewing process. When it starts to bubble slowly, you need to quickly remove the Turk from the heat and not allow the “cap” to collapse. It will block the outlet for coffee aromas, so the narrower the neck of the Turk, the better.
4. When the foam “calms down”, the vessel can be returned to the hob. Repeat the process 2-3 times. For shallow Turks, end the number of repetitions at two.
5. To make the sediment settle faster, you can lightly tap the ladle on the table, but this should not destroy the nut-colored foam that has formed on the surface.
6. Pour the drink into a hot cup. Small particles and foam should get there along with the coffee. The latter in the east is a sign of properly prepared coffee. Her absence there is considered an insult to the guest.

Recipe 3. French coffee

For 1 cup: a teaspoon (with top) of ground coffee beans, a teaspoon of sugar, a teaspoon of Cocoa liqueur, whipped cream.

1. Pour fresh coffee into the heated pot. According to the French version of the drink, it should not be too strong, but this is a matter of taste. The quantity of ground beans can be increased. Pour water over the coffee and place on the stove with the lowest heat possible.
2. As soon as the surface of the drink begins to be covered with the first bubbles, add sugar and stir until the crystals dissolve.
3. After a lush foam has formed, remove the coffee from the heat three times. Once brewing is complete, allow the coffee beans to settle to the bottom.
4. Pour the coffee into a warm cup, pour in the cocoa liqueur. It can be replaced with a thin chocolate topping.
5. Coffee, which is served in Paris “with a view of the Eiffel Tower,” is decorated with airy cream so that it just covers the foam on the coffee.

Recipe 4. Ice coffee "Eskimo"

For 1 cup: a tablespoon (topped) of ground coffee, a teaspoon (or to taste) of sugar, a glass of water, a few pieces of dark chocolate, 2 scoops of ice cream.

1. Prepare coffee using the “Turkish” method from water, finely ground coffee and granulated sugar (how to brew is indicated above).
2. Infuse the finished coffee a little, strain and cool completely.
3. Melt dark chocolate bars using a steam bath. You should get 3-4 tablespoons of liquid chocolate.
4. Pour cold coffee into a cocktail glass, place balls (or 2-3 tablespoons) of ice cream on top.
5. Drizzle melted chocolate over the coffee cocktail.

Recipe 5. Coffee according to Lady Di’s original recipe

For 6 servings: 6 tbsp. spoons of coffee beans, 10 g of coffee extract, 100 g of coffee mousse, 4 lemon slices, a tablespoon each of sugar and rum.

1. Grind the coffee beans using a coffee grinder. The grind should not be too fine for this recipe.
2. Pour coffee powder into a pot, add chilled water and place on hot sand.
3. After foam has formed, without bringing the coffee to a boil, remove the Turk from the sand.
4. Turn the coffee cups over and soak the edges in rum, then dip the cup in sugar grains.
5. Carefully pour the drink into cups without touching the walls. Pour a little coffee extract into each and add a large spoonful of coffee mousse.
6. Garnish coffee cups with thin lemon slices. They can be placed on top, or they can be carefully placed on the edge of the cup.

Coffee is a drink with a subtle, oriental soul. To reveal and experience the full depth of its aromas and tastes, coffee must be brewed as required by coffee traditions.

1. The quality of the taste of the finished drink is influenced by the type of coffee. Coffee made from premium Arabica beans will have the best taste. The first and second varieties include some Robusta.
2. Turkish coffee should be brewed very slowly over low heat. Gradual heating allows you to fully reveal the aroma of the drink.
3. For Turkish coffee, it is better to use finely ground coffee. The grains should be ground immediately before cooking. Essential substances evaporate very quickly, and during long-term storage, coffee will lose all its charm - aroma.
4. Water requirements: soft, without impurities, not boiled.
5. A pinch of salt will help emphasize and consolidate the flavor notes.
6. No matter how much sugar is criticized in natural coffee, it is a necessary component. Firstly, sugar does not allow water to boil quickly - added at the very beginning of brewing, it forms a syrup at the bottom, which conducts heat for a long time. Secondly, sugar promotes better foam formation, and thanks to it, it adheres more firmly to the surface.
7. If you pour sugar into an empty pot and start making coffee by caramelizing the sugar, then the finished drink will have a slightly pleasant caramel tint. However, you need to be extremely careful with this “trick”, because... Sugar can be overcooked and burned.
8. If, before pouring coffee into a cup, add a spoonful of cold water to the cup, or lightly tap the cezve on the table a couple of times, the caffeine will settle and will not get into the drink.
9. You need to pour hot coffee into heated cups. This way it will cool more slowly and continue to reveal its flavor right in the cup.
10. The same type of coffee will give different flavors if you add spicy spices: cardamom, anise, cinnamon, cloves, etc. The amount of seasoning is determined by taste, but you should not add more than the tip of the knife.

Deliciously prepared coffee– an indicator of the highest skill. The process cannot be underestimated, and fuss and haste are inappropriate here... After all, sometimes coffee is entrusted with the most important mission, in which it is salvation from loneliness, or the right reason for a meeting, or a mediator resolving disputes. Or perhaps he is simply a witness to life’s small celebrations or a participant in big victories. Who knows where and when coffee may decide our fate...

I don’t argue, the coffee machine is convenient and does everything itself, she’s so smart. Or a coffee maker. Or, at worst, instant coffee will do... But the Turk seems to take a long time, and the drink tries to escape, and in general it’s some kind of magic. Isn't it easier to brew in a press or in a coffee maker?

Easier. But what makes coffee delicious, good morning, and you happy is missing. The magic of coffee is eliminated: smart technology does everything for you. You won’t feel the wonderful aroma of coffee opening up like a spring rose bud, you won’t experience the pleasure of removing the pot from the stove at the most necessary moment, you won’t say “I made coffee” if you haven’t brewed coffee in a pot.

How to brew coffee in Turkish: technology

To make your coffee delicious, choose a copper pot with a narrow neck and not very large in size - for 1-2 servings. The main condition for brewing coffee in a Turk is: The Turk should heat up slowly on the stove. In such a matter, haste is inappropriate.

The water you pour into the Turk should be cold, turn on the stove on low heat. This is the only way coffee can give off all its taste and aroma without leaving a trace. Water for making coffee should be fresh, clean, filtered or bottled. Naturally, the coffee itself must be of high quality. It is better to buy it in grains and grind it immediately before cooking. The grinding of Turkish coffee should be fine.

Turkish coffee is brewed like this:

1. Pour finely ground coffee into a coffee pot (1 heaped teaspoon is enough for 1 serving). Add sugar. If you put cinnamon or ginger in your coffee, add that too.

2. Now pour cold water over the coffee and place it on a cold stove, turn on low heat and wait.

3. When the coffee warms up (this will be visible - the coffee powder will float to the surface, the coffee will “fizz”), stir it until a light brown foam appears. You can only stir once! Now wait again.

4. The foam will darken, and when it starts to rise (it does this lazily, as if the coffee is breathing), remove the coffee. You cannot let the drink boil, this will kill both the taste and aroma of the coffee.

5. After removing the Turk from the stove, do not rush to pour coffee into the cup, let it brew for at least half a minute. And then carefully, trying to maintain the foam, pour into cups.

How to brew Turkish coffee: secrets of coffee lovers

There are special tricks that will help you brew unique Turkish coffee. Here are some of them.

1. Coffee with red pepper warms and instantly tones.

2. In addition to cinnamon, vanilla and ginger, you can add cardamom, anise, cloves, oregano, saffron, cloves or candied fruits to coffee.

3. To make the aroma of coffee even stronger, you need to throw a pinch of salt into it a few seconds before you remove the Turk from the stove. It will not affect the taste, but will enhance the aroma.

4. You can get coffee with a caramel flavor if you first pour sugar into a cturk and put it on the fire (without water). When the sugar begins to melt, add water and coffee, stir and place on a cold stove over low heat.

5. You can also first boil sugar and water in a Turk, then add coffee, stir and place on a cold stove - this way the taste of the coffee will be softer, and a dense thick foam will appear on the surface of the drink.

This coffee is good served with homemade chocolate or tiramisu, but it is excellent on its own.

Coffee is the most popular drink in all countries of the world. It is prepared in different ways. It is believed that the best taste comes from coffee when brewed in a Turkish coffee pot. Do you know how to brew coffee in a Turk so that its taste becomes more pleasant and its composition is healthier?

The Turk is a small copper container with a long handle. These specialized cookware vary in size and neck shape. On the bottom of the Turk it is usually written how many cups it is designed for.

The first Turk was invented by the inhabitants of the East many thousands of years ago. Already in ancient times, people noticed that coffee has a beneficial effect on the body: it improves memory, thinking and improves immunity. A cup of strong coffee allows you to cheer up in the morning, which is important especially on weekdays.

Features of making Turkish coffee

• Due to the fact that the grounds settle to the bottom of the vessel when brewing coffee, most of the beneficial substances will remain outside the cup. Therefore, let the coffee steep for at least a few minutes before pouring into cups.
• When purchasing coffee for Turkish brewing, you should make sure that it is suitable for this brewing method.
• Boiled water is not suitable for making Turkish coffee. It is better to use filtered water for this.

• It is better to grind the coffee beans yourself immediately before brewing.

• The strength of the drink will depend only on your preferences. On average, to prepare a standard drink, 100 milliliters of water requires about a spoonful of ground grain.
• The longer the drink simmers over low heat, the more pleasant the final taste will be. Make the heat lower and make sure that the coffee does not boil, otherwise its taste will be somewhat spoiled. The ideal taste will be obtained when the coffee is on the verge of boiling for a long time.
• Coffee brewed in a Turk is recommended to be served with a mug of cool water. If you take a sip of water after coffee, the taste of the latter will be much more pleasant and rich.

The process of making Turkish coffee

1. Lightly heat the Turk.
2. Add freshly ground coffee. For a more original taste, you can add sugar or other ingredients. For example, a pinch of salt will soften the taste of the drink.
3. Water must be poured to the narrow part of the neck.
4. Place the Turk on the fire and slowly heat the drink. As soon as the foam appears, you need to immediately remove the Turk. And remember, you don’t need to bring the coffee to a boil.
5. It is better to warm up the container in which you will serve coffee. You should try to pour the coffee in such a way that more foam gets into the mug, and the grounds remain in the Turk. To ensure that the grounds remain in the Turk, you can gently tap them on the table before pouring.

Methods for making Turkish coffee

French coffee

Add some ground coffee beans to the Turk: the French drink should not be strong and tart. Turn the heat to low and heat the coffee. Once foam forms, add sugar to taste and stir until completely dissolved. Remove the Turk a few seconds before the drink boils.

To get real French coffee, you can add a little light alcohol to it.

Turkish coffee

Fill the Turk with water up to the base of the neck. Add sugar and place the bowl on the stove. After a couple of minutes, add ground coffee and heat the drink until foam forms.

With this method there is no need to remove the foam. It is recommended to wait until it settles on its own.

Repeat the procedure several times, as a result you will get a strong and aromatic drink.

Coffee "Eskimo"

Brew the Turkish drink as in the previous recipe. It will serve as the basis for the Eskimo coffee drink. Strain and cool the coffee. Melt a chocolate bar in a water bath and prepare a briquette with ice cream. Let the coffee cool and pour it into a tall container. Add ice cream and then chocolate. This recipe is perfect for teenagers.

• To make coffee, use clean water, not tap water.
• Take your time, the fire should be minimal. The longer the cooking lasts, the tastier the result will be.
• It is better to use a Turk with a narrow neck, this will make the drink much more flavorful.
• A little salt will enhance the smell and taste of the coffee. You can also add ginger to taste. You should add these ingredients before you pour water into the Turk.

• It is recommended to use brown sugar to brew Turkish coffee.
• Experiment with grinding the beans; coffee made from freshly ground raw materials turns out much tastier.
• The coffee should not boil. Remove the container from the heat as soon as a dense foam forms.
• Let the coffee sit for at least a minute before pouring into cups.

Preparing a drink in a Turk is by no means the easiest task. To obtain a rich and aromatic drink, it takes a fair amount of practice. Don't be discouraged if you don't succeed the first time. Practice, be patient, and success is guaranteed!

Coffee is a very famous international drink that is often ordered in cafes, restaurants and shops. For many, morning coffee is a vital act; for others, it is an act of meditation. In some countries, a drink made from coffee beans is consumed 3-5-7 or more times a day. Coffee mania you ask? No - a way of life.

Of course, you can prepare a tasty and aromatic drink in a modern coffee machine. But today we will talk about how to brew the perfect Turkish coffee - this method is not only the most ancient and traditional for most countries, but also the best.

Secrets: how to brew ground coffee in a Turk

In order for Turkish coffee to turn out perfect, you need to know some of the nuances of preparing this amazing drink at home:

1. The main condition is gradual heating. It is important that when the temperature rises, it does not exceed the norm, otherwise the drink may “run away” or lose its aroma. Strong fire and delicious coffee are two incompatible criteria.
2. For the best taste, you need to use soft and clean water. In addition, just like the finished drink, it cannot be brought to a boil, this will only spoil the coffee.
3. Finely grinding the seeds will give the drink a bright aroma and make it richer. It is best to grind coffee beans immediately before brewing, since they lose their valuable qualities during long-term storage.
4. It is important to maintain proportions; you should not put more grains than normal, as this may cause the finished drink to taste bitter.
5. If you add a pinch of salt to the bottom of the Turk, this will give the drink a more distinct aroma. There is no need to be afraid that it will acquire a salty taste.
6. Before serving the drink, you need to warm the cups so that it remains aromatic longer.
7. In order to prevent grounds from getting into the cup, before serving, pour a teaspoon of cold water into the Turk or tap it twice on the edge of the table.

Gourmet drink recipes: photos

In different parts of our vast planet, different preparation methods are used when brewing coffee. Some are known and in demand all over the world, while others are so unusual that special devices and conditions are required to achieve the goal. For example, Bedouins brew coffee on sand, and the preparation time takes about 18-20 hours. It is unrealistic to hold such a long ceremony in an urban environment.

However, there are a large number of other recipes available in the world. Let's look at the most popular methods of making coffee.

How to brew coffee with foam on the stove

Everyone knows that the most delicious coffee is with foam. But how to preserve it and enjoy the unsurpassed aroma? First of all, you need to choose a quality Turk. A significant difference between the size of the base and the neck will provide a dense and rich foam. But the cooking process in this case also requires special attention, because the foam will rise rapidly.

Ingredients:

• filtered (bottled) water – 100 ml;
• finely ground coffee beans – 1-2 tsp;
• cane sugar – 1 tsp.

Cooking method:

Pour ground grains into the cezve, add sugar, add cold water at the end, and then put the cezve on low heat. After some time, foam will begin to appear on the surface, which will darken and rise in the process. The main thing here is not to “miss it”! When the foam reaches the edges of the turk (but does not spill over the edge), the cezve must be removed from the heat, let the foam settle a little, and then repeat the process “until boiling” again, and so on 3-5 times.

At the same time, it is important to preserve the foam layer, since it acts as a kind of lid under which the drink languishes. If there is no foam left on the surface of the coffee, it will simply boil with bubbles, and you will miss the opportunity to enjoy the special taste and aroma.

Brewing natural coffee with cinnamon in a Turk

Cinnamon gives coffee a richer taste, tones and reduces appetite.

Ingredients:

• finely ground coffee beans – 1 tsp;
• water – 100 cl;
• sugar – 1/3 tsp;
• cinnamon – 1/3 tsp.

Cooking method:

All ingredients need to be poured into a Turk and carefully heated over the fire (without water!). Then add water, put the cezve on the stove and wait for the coffee to start boiling. When the first signs of “revival” appear, i.e. After boiling the drink, you need to pour a little coffee into a pre-prepared cup and put the Turk back on the fire. Repeat this ritual 3-4 times, after which you can enjoy the aromatic drink.

How to make espresso correctly

In order to brew real espresso, you need a coffee machine, but what about those who don't have one? You can try cooking it in a Turkish coffee pot, but the taste will be very different from that brewed in a coffee maker.

Ingredients:

• finely ground coffee beans – 2 tsp;
• water – 60 ml;
• sugar - to taste.

Cooking method:

Add coffee to the Turk, slightly heat the contents of the cezve over the fire, if you like sweet coffee, then you need to add sugar now. Then pour in boiled and cooled water to 40°C. As soon as the drink starts to boil, immediately remove the Turk from the heat, stir and put it back on the stove until it boils. Then pour into a cup and cover with a lid for one minute.

Brewing coffee beans with milk

Making coffee according to the original recipe always turns this process into a special ritual. In this section you will learn how to brew delicious coffee with milk using a Turkish coffee pot. Of course, you can decide that there is nothing special, much less unusual, about this, but it all depends on the cooking method. Coffee beans with milk are light and pleasant in taste, as well as thick in consistency. Let's consider two options:

Ingredients:

• finely ground coffee – 1-2 tsp;
• milk – 50 ml.

Recipe No. 1:

Pour milk into the cezve and heat it to 40-50°C. Add ground grains to warm milk and put the Turk on the fire. When the drink reaches a boil, you need to set the cezve aside for a while, then repeat the “until boiling” process twice. This preparation option gives the drink a soft, unsweetened taste and a hint of chocolate.

Recipe No. 2:

Pour the ground grains into the cezve, then fry it a little over low heat for one minute. Pour milk preheated to 35-40°C on top. Bring the contents of the cezve to a boil and set aside for a while, then repeat the process “until boiling” twice. This method gives the drink a light aroma and a coconut tint.

Both of these recipes will allow you to experience your unique range of tastes and aroma of coffee beans with milk. One way or another, you can be sure that it will be really tasty.

Turkish cooking method (video)

Ingredients:

• ultra-fine ground coffee beans – 25 g;
• filtered water – 150 ml;
• sugar - to taste;
• cardamom - to taste.

Cooking method:

Fill the Turk with water at room temperature, add ground grains. If you like sugar and cardamom, you can add these ingredients to the contents of the turk and stir thoroughly until a paste forms. Then put the cezve on the fire. Wait until the foam reaches the edges, then remove the Turk from the stove and pour the foam into a previously prepared cup.

Repeat the “until boiling” process twice, the third time remove the drink from the stove, leave for two minutes, then carefully pour the drink into a cup. That's all, but in order to consolidate this recipe in your memory, we suggest watching the following video.

Which Turk is better to brew coffee at home?

Today on sale you can find Turks made of different materials and different volumes, sizes: ceramic, clay, copper, large, medium, with a narrow, wide neck, etc. How can you get the perfect coffee out of all this variety?

A good cezve should be made of a material with good thermal conductivity, be comfortable, have a thick bottom, a handle with thermal protection and a special bent spout so that the drink does not flow past the cup. The most optimal size is for one cup of coffee.