How to brew coffee in Turk: useful tips

Coffee is considered to be a unique drink. Thanks to its exquisite aroma and unsurpassed taste, it finds popularity in all countries of the world. Leading manufacturers have developed many options for coffee machines, but not one of them will convey the taste the way a Turk does. A simple device, which we will talk about today, will help to reveal all the qualities of ground grains. Consider the important aspects in order, give practical recommendations.

Which coffee to choose

Before talking about brewing ground coffee, you need to choose the basis for the drink.

Sort of coffee
The most popular are the varieties of "robusta" and "arabica". As a rule, "robusta" is used extremely rarely, since the final composition is strong, tart, bitter. In our country, the variety “arabica” has gained wide popularity - coffee with optimal bitterness and light sourness.

Grinding coffee
Coarse (coarse), medium, fine (fine) and ultrafine grinding are distinguished depending on the degree of grinding.

Coarse grinding is used in cases where coffee is prepared in "express" coffee machines or filter coffee makers. In addition, on the basis of coarse grinding, you can make a drink in a Turk, it will turn out without sediment.

Experts call the average grinding universal. With its help, you can brew coffee both in a professional machine and at home on a stove - in a Turk.

Fine grinding coffee is chosen by people who have geyser equipment for brewing a drink. Also, the composition is great for cooking in a Turk, but precipitate may appear.

Ultrafine or ultrafine grinding is used less often than all others. Based on this type, real Turkish coffee is brewed, it is also used for coffee makers, which suggest the output of the final product through small grains, similar in structure to flour.

Important! All the necessary information about the grade, grinding and the degree of roasting is on the front side of the package. If you have a coffee grinder, give preference to whole grains, which must be ground immediately before brewing.

Coffee class
If we talk about the quality of coffee beans, there are 4 classes: the first, second, highest and premium segment.

Of course, the premium is considered the best option. In this case, the grains will be milled uniformly without large particles. However, if it is not possible to purchase an extra class, give preference to the highest or medium, you should refuse immediately from the low option.

Roast Degree
The taste of the finished drink, its strength and consistency depend on the roasting of the grains. There are 4 degrees (1-4). If you don’t like too strong coffee, choose the second or third stage. Soft drinks connoisseurs will be happy with the first category of roasting. It all depends on individual preferences.

The right choice for the Turks

Turk - a tool that came from distant times, it allows you to fully convey the taste and aroma of the selected coffee. Of course, coffee machines simplify the process, but they are inferior to the "manual" version of preparation.

Coffee brewed on a stove using a turk (it is also called a cezve) is a truly unique treat. For this reason, it is recommended that you choose your accessories thoroughly.

Types of Cezves
Depending on the subspecies available, clay, ceramic and copper Turks are distinguished. All of them have a number of features and properties.

1. Clay Turk. The device is bad in that the walls absorb the taste and aroma of coffee beans. For this reason, when choosing cezve from clay, it is important to consider that it is recommended to cook only one variety in it. Otherwise, the taste and smell will mix and spoil the invigorating drink.
2. Ceramic Turk. Initially, it was in such a cezve that coffee was prepared by our ancestors. However, due to excessive fragility and fragility, the device went by the wayside. If you have a ceramic turk in proper condition, give preference to it.
3. Copper Turk. Due to the fact that the cezve has thick walls and a bottom, the coffee warms up evenly. This type of cooking is considered the most common, but the taste and aroma are transmitted only 90%.

If we talk about other types of cezves available, they distinguish silver and gilded Turks (collection series). It is better to refuse them, since such devices were made for decoration, and not for domestic use.

Technical characteristics of the Turks
When choosing a cezve, give preference to an option that has a narrow neck and a wide bottom. Such a design provides uniform heating, as a result of which water boils much more slowly.

If we talk about the volume of the Turks, about 65-70 ml fall on one mug. water. It is important to remember forever that the size of the cezve directly affects the taste of the finished drink. If possible, it is better to buy a small Turku in which you can brew 1-2 servings of coffee.

How can I replace the Turk

Not all people have a Turk, and everyone wants to enjoy a natural drink. In order not to buy a cezve, we consider the current replacement options.

1. Geyser coffee machine. The device is considered to be an analogue of the Turks. It consists of a lower compartment for water, a faucet, a container for ground coffee and a kettle for the final drink. After pressing the “Start” button, the water in the lower compartment warms up, passes through a faucet that is directed to the coffee grounds. The finished composition flows down, filtering the ground grains. As a result, you get a delicious coffee without foam and interspersed with thick.
2. French press. A household appliance not intended for brewing coffee. You can brew crushed grains, insist them and strain. This replacement option is suitable for people who are used to drinking coffee with a big company, as well as for those who do not like to observe the remains of ground beans in a cup. The taste of the final drink is much inferior to the Turk and the geyser coffee maker.
3. Stewpan or pan. If you have a small stewpan or a thick-bottomed pan of small size in your kitchen, use the dishes for making coffee. The disadvantage of this option is that the thickener rises with the foam and settles very slowly. In this case, the aroma disappears, distorting the entire drink. If you decide to brew coffee in a saucepan / saucepan, cover the dishes with a lid and leave a small gap to allow steam to escape. Make sure that coffee does not boil away or burn, these are the most common mistakes.

Features of making coffee in Turk

1. Not everyone likes to observe thick residues in their cup, so it must be filtered. To make everything right, after brewing coffee, tap the bottom of the Turks on the edge of the table, then pour a teaspoon of iced purified water.
2. In order to get coffee without an odor, use only filtered drinking water. It does not contain metals and impurities. Never bring the liquid to a boil; it should simmer over low heat.
3. If you do not brew coffee often, give preference to whole beans. Before cooking, they need to be crushed. If you use a ready-made grinding, which lay for a long time, the coffee will turn out unsaturated.
4. In order not to get a drink with strong bitterness (especially for the Robusta variety), do not put too much ground composition in the Turk.Follow the optimal mark, which will make the drink suitable for the whole family.
5. If you want to surprise guests with an invigorating scent that lasts for a long time, proceed as follows. Before pouring the drink, heat the mugs (microwave, water or steam bath, pouring boiling water over boiling water, etc.).
6. To reveal the taste and enhance the aroma, place a pinch of chopped edible salt (not iodized, not sea) on the bottom of the Turks. Do not be afraid that the coffee will become salty, this will not happen.

How to make coffee in a turk: ​​classic (with foam)

After choosing a base and a suitable cezve, you can start cooking. The final drink will be tart with light foam on the surface.

• drinking water - 90 ml.
• small salt - 1 pinch
• coffee (preferably finely ground) - 35-40 gr.
• cane sugar - 20 gr.

1. Wash the cezve, rinse it with boiling water, wipe it dry. Pour a pinch of chopped edible salt, add granulated sugar and ground coffee, do not mix.
2. Carefully start pouring pre-chilled water so that the bulk mixture does not rise too much. Turn the burner to the minimum mark, put the Turk on the stove.
3. In the process of boiling, you will notice that the composition begins to foam and darken. When the coffee rises exactly to the edges of the cezve, remove it from the heat and allow the froth to settle. The main thing is not to miss this moment, so that the drink does not spill out of the borders of the Turks.
4. After the foam has lowered, re-place the appliance on the stove, wait for the next approach. Repeat simple manipulations (removed from the stove, waited for the subsidence of the foam, put on the stove) about 4-5 times.
5. In the process of preparation, special attention must be paid to the froth. She covers the drink, as a result of which it retains the aroma. If the foam disappears, the coffee begins to bubble, the drink will be spoiled.
6. After the final preparation, tap the Turk on the edge of the table, heat the cups, pour the drink on them. Add condensed milk or whipped cream if desired.

How to brew espresso coffee in turk

Latte and cappuccino are prepared on the basis of espresso, so it makes sense to consider such a recipe.

• ground coffee (medium or fine grinding) - 40 gr.
• purified water - 75 ml.
• beet sugar - 10 g. (at the discretion of)

1. Wash and dry the Turk, pour ground coffee into the container, turn on the stove to the minimum mark. Put the cezve on the burner, fry the ground grains a little. At this stage, you can add granulated sugar or skip this stage (if you do not like sweet coffee).
2. Heat drinking water to 40 degrees, carefully pour it into a cezve along the edge of the appliance. Wait for the boiling of the drink as soon as this happens - remove the Turk from the stove. Stir with a wooden spatula, return to the fire.
3. Wait for the second boiling, again carry out the previous manipulations. Repeat 3 times, then turn off the hotplate, heat the cups and pour coffee over them. Cover with a saucer, let it brew for 1 minute.

How to brew Turkish coffee in a Turk

The second classic recipe is considered to be brewing coffee in cezve in Turkish. If you want to surprise guests, this method is ideal.

• drinking water - 145 ml.
• ground ultrafine coffee - 23-27 gr.
• sugar (preferably cane) - at the discretion
• ground cardamom to taste

1. Cool the water to a temperature of 30 degrees. Take a cezve, pour in ground coffee, cardamom and granulated sugar (optional), pour in water and mix the composition with a wooden spatula to the state of porridge.
2. Turn on the fire to a minimum, wait until the foam rises to the brim. After that, remove the Turk from the stove, pour the resulting foam into a preheated cup.
3. Repeat 2 more times, waiting for boiling, during each approach, remove the foam. Now turn off the burner, wait 3 minutes for the thick to settle.Pour the remaining coffee into a cup, start drinking.

How to make coffee with milk in a Turk

• ground coffee - 35 gr.
• milk (fat content from 3%) - 60 ml.

1. Pour milk into a Turk, put on a stove and bring to a temperature of 45–55 degrees. After that, pour ground coffee into the heated liquid, put it on the fire again.
2. When the drink begins to foam, remove the cezve from the burner, set aside for 2 minutes. Then repeat the action 2 more times. Pour the composition into cups, sweeten (optional), enjoy a mild flavor.

How to make coffee with cinnamon in a turk

Besides the fact that cinnamon gives the drink a refined and sophisticated aroma, it also reduces appetite.

• drinking water - 110 ml.
• cane sugar - 15 g.
• coffee (fine or medium grinding) - 25 gr.
• ground cinnamon - 5 gr.

1. Wash and dry the turk dry, warm it over the fire so that the moisture completely evaporates. Cool the appliance, add granulated sugar, cinnamon and ground coffee, again hold the Turk over the fire.
2. After 1 minute, pour in drinking water, set the burner to a minimum, put a cezve on it. Wait for the drink to boil, remove the turk from the stove, pour a little coffee into a cup (preheated).
3. Then again bring the composition to the first boil, heat, drain the “top” into the cup. Repeat the manipulation 3 times, after the final preparation, let the coffee brew for 2 minutes.

It’s easy to make coffee in a Turk, if you follow simple rules. Consider milk based options with cardamom or cinnamon. The main condition for the preparation of an invigorating drink is considered uniform heating. You can’t get a delicious coffee by brewing it over high heat. Stick to the mark between the average and minimum power, otherwise the composition will lose aroma or boil away.

Video: how to brew coffee in a turk