How to make coffee in a Turk: the subtleties of making a drink

In fact, there is nothing easier than brewing delicious and aromatic coffee in a Turk. But if a person has never cooked before, then he may have a variety of questions, ranging from "the degree of grinding and dosage" and ending with "how long to brew coffee in a Turk".

There are many ways to prepare a drink. In Turkish, oriental, Irish, with cognac or honey, in Viennese, with or without milk - there are a lot of recipes to madness. We will not delve into the intricacies, but tell you about the classic cooking.

Coffee in a Turk: secrets and features

Turk, cezva, ibrik - there are so many names, but the meaning is the same - to get a deliciously aromatic, tasty drink that will give you a boost of energy and vivacity for the whole day. As a rule, the process takes no more than 5 minutes, but it has its own nuances and peculiarities that must be taken into account.

Grinding of coffee beans

This is one of the highlights. It should be "dusty" - very fine, almost like flour. The taste of the drink and its aroma depend on this.

If you believe experienced baristas, then it turns out that it is the size of the ground coffee that sets the final result:

• large fractions very quickly transfer their flavors, so the drink will turn out with a slightly noticeable sourness;
• medium size is the best option - the coffee is tasty and aromatic;
• fine grinding "into powder" gives the drink a little bitterness, but it is because of it that many people choose this size of fractions.

How to grind the grains is entirely up to you. In general, no one forbids experimenting and choosing the option that only you will like.

Water level

Water is poured into the Turk to a certain level - to that part of the neck where the narrowing begins. If you pour water, then the contents "run away", not even having time to boil. It is this volume that makes the drink very rich, dense, since it practically does not come into contact with air, and therefore, all substances dissolve in water.

In fact, the volume depends directly on the size of the cezve. To determine a specific dosage, you need to understand how much liquid enters the container before the neck narrows. Let's say you have a dish with a volume of 250 ml, then the best option would be 200 ml of water. But the number of grains is calculated in a ratio of 1:10. In other words, 200 ml requires 20 grams of coffee.

Of course, you can take both more and less - it all depends on how strong coffee a person likes. But all this comes with experience. So if you have just started to comprehend the art of digestion, then do not be discouraged when at first it does not turn out quite the way you want.

It is better to use only purified water.

Heating degree

There is a lot of disagreement here. Someone claims that the drink cannot be brought to a boil, while someone is waiting for the coffee to boil. However, the cooking technique largely depends on the recipe. But you need to remember one simple truth: classic coffee should never be brought to a boil. The foam will begin to rise just before boiling. It is at this moment that you need to have time to remove the cezve from the fire and carefully pour the drink into cups.

The optimum water temperature when coffee is considered to be brewed is 90 ° C.

How to know that the drink is ready

Cooking takes no more than 3 minutes, and it is at this time that it is better to stand over the stove and watch the process. It will be right if you do not get distracted, otherwise you can miss the very moment when the drink is ready. As soon as the coffee begins to boil and rise up the neck, remove from the heat and wait for the foam to settle.

Many coffee lovers can even repeat the boil up to 5 times, not allowing the contents to boil. This is done for greater saturation, so that it turns out to be dense, with a bright taste.

In properly prepared coffee, the foam should not be loose, with bubbles and thawed patches. A sign of correct boiling is a dense foam, with a thick layer, thick and viscous. Ideal when you can even pick it up with a spoon to put in cups.

How to brew coffee in a Turk

Difficulties, as a rule, do not arise. We can say that even a teenager can handle cooking. Step by step it looks like this:

1. We pour water into the Turk. It is believed that the coffee will be tastier if it is cold. In addition, there is a lot of controversy over the question of what is the first to add to the Turk - water or ground grains. But if you initially add just water, then you can avoid lumps, which sometimes do not dissolve.
2. Add the ground coffee beans. At first, they will float on the surface, but then, as they warm up, they will be saturated with water and sink (that is, dissolve).
3. Next is sugar. It all depends on your taste preferences. Some recipes involve adding salt or even pepper. But spices should be added precisely at the initial stages of boiling.
4. As soon as the coffee has sunk, we begin stirring. In this case, heating should not be too intense. The optimal cooking phase is at least 2 minutes. When the water heats up to about 80 ° C, stirring should be stopped and go to tracking the moment of boiling.
5. Beginning at 90º, coffee can boil very quickly and unexpectedly. We saw that the contents boiled - unfortunately, the drink can be considered brewed incorrectly.
6. If the foam starts to rise, immediately remove the cezve from the heat and pour the drink into cups.

Summing up, we can say that there are no clear tips and rules in the issue of coffee brewing in a Turk. Any person has some secrets and nuances, with the help of which he gets the drink that he likes. Moreover, brewing coffee is sometimes a whole art that requires certain experience and skills. And no one ever said that everything can work out the first time. Try, experiment, analyze - and then you will get the coffee that you like.