How to brew coffee in a Turk - the secrets of choosing dzhezva, grains and preparing a fragrant drink

Knowledge of how to make coffee in a Turkish, will help to feel the true taste and aroma of an invigorating, tonic drink. He does not tolerate familiarity and careless handling, so the process of preparation begins with the selection of dzhezva, grains, the consistency of their grinding and the quality of the water used. Observe all the subtleties will help the following tips.

Turk for coffee - how to choose?

When asked which turka is better for coffee, there is a simple answer. A good Turk has a narrow neck and a wide bottom. A narrow neck provides a build-up of foam during cooking, which is a plug that does not let off flavors, and a wide bottom provides uniform heating. There is also a neck-funnel that does not allow coffee to "escape".

1. When choosing a Turk, attention should be paid not only to the form, but also to the material from which it was made. The most optimal is a copper Turk. It quickly heats up, well retains aromas and heat. Wash it should be very careful and without detergents.
2. Incredibly good clay Turks. Coffee in them turns out tasty and fragrant. They are thick-walled, well-kept warm, but not durable.
3. Lovers of rarities can find an aluminum Turk. It is practical, easy to clean, but you can cook only one grade of coffee in it, as it quickly absorbs odors.

How to choose coffee beans for Turks?

Even amateurs know that delicious coffee in a Turkish will only come from quality grains. The best are the grains of arabica, so the correct coffee is 100% arabica. Grains contain essential oils, the taste and aroma of which is revealed only when roasting. The degree of their frying from weak to strong is displayed on the package in the form of numbers from 1 to 5.

1. Scandinavian roasting is the easiest. Coffee from such grains turns out soft and gentle.
2. American roasting makes the grains slightly bitter, but still does not reveal the maximum taste and aroma.
3. Vienna roast will suit lovers of sweetish tastes.
4. French - will appreciate lovers of spicy, tart and bitter taste notes.
5. Italian roast maximizes the valuable qualities of grains. Drink of them turns out very rich and bitter, as required by the classic.

Secrets of cooking coffee in turkey

Many do not know how to properly make coffee in a Turkish, so that the drink is delicious, limiting itself to the traditional way of cooking: simply pour the ground coffee with water and remove a second before boiling - this is not enough. The rules for cooking coffee in the Turkish, the main ones of which are given below, will help you learn how to make coffee correctly.

1. The correct way to make coffee in a Turkish is that freshly ground coffee is poured only with cold water. Cold water will increase the cooking time, but it helps the drink to warm up well and acquire a rich taste.
2. For more flavor, you need to heat coffee for half a minute in a turkey without water, and a piece of butter on the tip of the knife, laid a second before boiling, will give the drink a velvety taste.
3. Fans of a super-saturated and strong drink can wait, after boiling, to remove coffee from the stove, remove the foam, mix the contents, return the drink to the stove and bring it to a boil twice.

How to brew coffee in Turks for gas?

The preparation of coffee in a Turkish at home begins with the selection of water (it must be filtered) and the preparation of grains. It is better to grind them directly before cooking. It should be noted that the smaller the grinding, the more delicious the drink will be. The main thing is not to allow it to boil. The boiled drink is considered spoiled.

Ingredients:

• cold water - 150 ml;
• ground coffee - 10 g;
• sugar - 1 teaspoon.

Preparation

1. Before you brew coffee in a Turk, lightly heat it in it on fire.
2. Put sugar in, stir.
3. Fill the contents with cold water, so that it reaches the bottleneck of the neck, and place it on a minimal fire.
4. Foam on the surface - a sign that the coffee after a couple of seconds should be removed from the plate.
5. After the foam settles, return the drink to the fire for a couple of seconds.

How to brew coffee in an electric Turkish?

Coffee in a Turkish is a classic. Today, when modern gadgets penetrate all spheres of activity, nobody surprises the presence of the electric Turks. Especially since the coffee in it turns out to be as delicious, it can be cooked anywhere where there are rosettes, and the cooking itself does not differ from the traditional one and takes from 2 to 4 minutes.

Ingredients:

• water 100 ml;
• coffee - 1 teaspoon;
• sugar - 1 teaspoon.

Preparation

1. Before you make coffee in an electric Turkish, first pour water into it.
2. Put coffee, sugar and mix.
3. Turn the Turk.
4. If it is equipped with an automatic switch, then, after welding the coffee, it turns itself off.
5. If this function is not available, when the foam appears, turn off the turkey yourself.
6. On average, the cooking process takes 3 minutes.

How to brew coffee in a clay turkey?

Clay dzhezva turns any recipe of coffee in a Turk into a fragrant masterpiece. The porous texture of the clay carries well the air, which helps the drink to be saturated with oxygen and improve its taste. Such a Turk slowly warms up and stores heat for a long time, but is afraid of temperature changes, so it is better to cook coffee in it, immersing it in sand.

Ingredients:

• water - 150 ml;
• coffee - 3 tsp;
• sugar - 10 g;
• salt.

Preparation

1. Before you make coffee in a clay turkey, pour small sand into a deep frying pan.
2. Immerse in it a Turk filled with all the components.
3. Turn on the slow fire and wait for the boil.

How to make coffee in a ceramic Turkish?

Making coffee in a Turk is a magical and unhurried process. This can be seen with a ceramic dzhezvoy. And although it does not absorb odors, it is easy to wash, and coffee turns aromatic, it is necessary to train in it. It is very slowly heated, but heated, keeps the heat, because of what coffee quickly rises and can "escape".

Ingredients:

• boiling water - 100 ml;
• coffee - 20 g;
• sugar - 10 g.

Preparation

1. Before you brew coffee in a ceramic turk, pour coffee and sugar into it.
2. Pour boiling water and put the turkey on the stove.
3. As soon as the first bubbles appear, immediately remove from heat, and after a minute pour into a cup.

How to cook Turkish coffee in a Turkish?

Turkish coffee in Turk is a classic of the genre. A distinctive feature is the fortress and rich aroma. These qualities are achieved by the languishing of the drink with multiple breaks. After a few warm-ups, the coffee becomes thick, and given the fact that in addition to water, coffee and sugar, the prescription does not involve any additions - incredibly invigorating.

Ingredients :

• ice water - 70 ml;
• coffee - 10 g.
• sugar is a pinch.

Preparation

1. Sprinkle sugar and coffee in a Turk, pour in iced water and mix thoroughly.
2. Put on a slow fire.
3. When foam appears, remove the Turk from the fire.
4. After a minute, bring it back to the fire.
5. Repeat the procedure 3 times.

How to brew coffee in a Turk with milk?

True connoisseurs prepare coffee in a Turkish with milk "in white". This implies the boiling of coffee in milk, making the drink thinner, nobler and more refined. The fact that milk is better than water draws caffeine and essential oils, so coffee is simultaneously obtained very strong, but tender and velvety, with a lush white foam cap.

Ingredients:

• milk - 100 ml;
• sugar - 10 g;
• coffee - 20 g.

Preparation

1. Pour the milk into the Turk.
2. Add coffee, sugar and, without stirring, put on fire.
3. Bring to a boil and mix.
4. Repeat the procedure twice.

Coffee with turkey and cinnamon

The recipe for coffee with cinnamon in the Turkish is popular all over the world. It's not just the flavor - cinnamon coffee is useful. Long ago, it was used as a strengthening agent for weakened immunity, used in diets and in the fight against bacteria. In addition, it is an affordable way, where a pinch of additives can give a special flavor to the drink.

Ingredients:

• water - 150 ml;
• cinnamon - 5 g;
• sugar - 5 g;
• coffee - 2 tsp.

Preparation

1. Pour the coffee into the Turk and heat for a couple of seconds on the fire.
2. Add sugar, cinnamon and water.
3. Wait for the boil and remove from heat.

Coffee in Arabic in Turkish

Coffee oriental in the Turk - is varied in the ways of preparation. Cooking coffee in a Turk in Arabic differs from the traditional. First, the Turk with sugar poured water, bring it to a boil and remove from the fire. Add coffee, mix and return to the fire. Sugar increases the release of oils and caffeine, so the drink is strong and full.

Ingredients:

• water - 150 ml;
• coffee - 30 g;
• sugar - 15 g.

Preparation

1. Pour sugar into the Turk, pour in water and bring to a boil.
2. Remove from the heat, add coffee, mix quickly.
3. Wait until the foam settles and return the turkey to the fire.
4. Bring to a boil again and remove from heat.

Coffee with spices in turkey

Coffee with cardamom is one of the most popular oriental recipes. Growing in the East, green cardamom is famous for its sweetish spicy taste, lemon aroma and savory pungency. Due to the latter, it is added only in small doses: 2 grains are enough to ensure that each cup with this drink has acquired a unique and unique taste.

Ingredients:

• water - 90 ml;
• coffee - 2 tsp;
• grains of cardamom - 2 pcs .;
• sugar - 10 g.

Preparation

1. Put the crushed corn of cardamom, coffee and sugar in the Turks.
2. Fill the contents with water and put on fire.
3. If there is foam, remove it, and after 5 seconds, return it to the fire.
4. Repeat the procedure twice.

Coffee in a Turk with cognac

The recipe of coffee in the Turkish house helps to experiment with taste and make the most popular drink with cognac. It is better to start with the "Russian" version, which is distinguished by simplicity and unpretentious cooking technology, demonstrating the perfect combination of bitter, rich coffee with strong, spicy, burning, amber alcohol.

Ingredients:

• coffee - 20 g;
• water - 150 ml;
• cognac - 40 ml;
• sugar - 10 g.

Preparation

1. Dissolve the sugar in cognac.
2. Pour the coffee with cold water and bring to a boil.
3. Remove from the plate, return after 5 seconds.
4. When re-boiling, remove from heat.
5. Pour the coffee into a cup of cognac and stir.