How to brew coffee in Turkish?

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” to “how long to brew coffee in a Turk.”

There are many ways to prepare the drink. Turkish, Oriental, Irish, with cognac or honey, Viennese, with or without milk - there are an insane number of recipes. We will not delve into the subtleties, but will talk about classic preparation.

Turkish coffee: secrets and features

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

Grinding coffee beans

This is one of the main points. It should be “dust” - very fine, almost like flour. Both the taste of the drink and its aroma depend on this.

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

• large fractions transfer their flavoring substances very quickly, so the drink will turn out with a slightly noticeable sourness;
• medium size is the best option - the coffee turns out tasty and aromatic;
• fine grinding “to powder” gives the drink a slight bitterness, but it is precisely because of this that many choose this fraction size.

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

Water level

Water is poured into the Turk to a certain level - to the part of the neck where the narrowing begins. If you pour water, the contents will “run away” without even having time to boil down. It is this volume that makes it possible to make the drink very rich and 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 the specific dosage, you need to understand how much liquid goes into the container before the neck narrows. Let's say you have dishes 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 larger or smaller quantities - it all depends on how strong the person likes his coffee. But all this comes with experience. So if you have just begun to comprehend the art of digestion, then do not be discouraged when at first it does not turn out exactly the way you want.

It is better to use only purified water.

Heating level

There is a lot of disagreement here. Some argue that the drink should not be brought to a boil, while others wait until the coffee starts 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. Just before boiling, the foam will begin to rise.It is at this moment that you need to have time to remove the cezve from the heat and carefully pour the drink into cups.

The optimal water temperature when coffee is considered brewed is 90°C.

How to tell when the drink is ready

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

Many coffee lovers can even repeat brewing up to 5 times without allowing the contents to boil. This is done for greater saturation, so that it turns out dense, with a bright taste.

In properly prepared coffee, the foam should not be loose, with bubbles and thawed patches. A sign of proper boiling is a dense foam, with a thick layer, thick and viscous. The ideal option is when you can even take it with a spoon to put it into cups.

How to brew Turkish coffee correctly

As a rule, there are no difficulties. We can say that even a teenager can handle the preparation. Step by step it looks like this:

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

To summarize, we can say that there are no clear tips or rules when it comes to brewing Turkish coffee. Any person will have some secrets and nuances with the help of which he gets the drink that he likes. Moreover, sometimes brewing coffee is an art that requires certain experience and skills. And no one ever said that everything could work out the first time. Try, experiment, analyze - and then you will get coffee that you like.