How to cook delicious coffee in a Turkish?

Among all the ways to make coffee at home, cooking in a Turkish is considered one of the most simple and affordable. This ancient cooking technology allows you to extract the maximum taste for a minimum of time, provided that you observe several basic rules. On how to brew a delicious coffee in a Turk, we will describe in detail below.

How tasty to make coffee in a Turkish?

The secrets of delicious coffee in a Turk are simple. Before cooking, you need to choose the right jezv (this is the name of a simple vessel for cooking coffee in Turkey). The best dzhezvami are those that are made of copper, which is capable of distributing heat evenly from aggregates of other materials. The neck of the Turks must be quite narrow, so that the coffee does not boil through it and retain the maximum of its taste and aromatic properties.

In addition to the type of coffee, the taste of the finished beverage affects the quality of water, in which you decide to cook the crushed grain. Choose fresh filtered water and do not prepare a drink on the tap!

Before you can properly cook delicious coffee in a Turk, the grain should be ground. A true coffee gourmand will never store already ground grains at home, but prefer to grind them before consumption. For one serving, pour into a container a teaspoon of coffee with a small slide. If you drink sweet coffee, then immediately add sugar. Ground coffee is poured in a Turkish cold cold water, after which the turk itself is placed over a small fire and its contents are stirred, gently rocking. Stirring is carried out once.

Immediately after mixing, the surface of the drink will be covered with a light foam that will darken as it warms up. This nuance is the most important among all those devoted to how to make a delicious coffee in a Turkish house: the main thing is not to allow the boil of the drink. As soon as the darkened foam begins to rise upwards, immediately remove the Turk from the fire and let it sink. If you allow a boil, then the "crust" in the form of a foam covering the drink, will break and release all flavor and aroma. By the way, in order to extract the maximum taste from the ground grains, the Turk can be returned to a small fire and again leave the drink to reach a boil.

Such a procedure can be repeated more than once: the more often you heat and remove coffee from a fire, the denser and stronger it will turn out. When pouring coffee into a cup, try to save the foam, a former coffee lover, she at first sight will be able to tell about the quality of the drink in front of him.