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Coffee in a Turk is a real unhurried ritual, the Oriental tradition rooted in antiquity. Turkish coffee appeared in Turkey, this method of cooking was popular in many countries in the Middle East, North Africa, the Balkans, and even the Caucasus. We already wrote about the coffee, today the story of the Eastern form.
Vessel for coffee Asian in Armenia called saga, in the Arab world Dalla, Greece — Brik, in Macedonia, Serbia, Bulgaria, and Turkey — pots. The Turk has arisen because of the habit called Oriental coffee beverage brewed in Turk. How to cook perfect Oriental coffee?
Facilities
Coffee is to drink unfiltered, so you should carefully choose for its preparation with fine grinding of grain. If you prefer coffee beans, you can use a manual or electric coffee grinder and prepare the groundwork for the fragrant drink’s future.
Pay attention to the coffee kind; depending on the choice, the coffee will have a different taste and aroma. For Turkish coffee, it is preferable to take a strong aromatic Arabica Robusta. The ideal is a blend of two varieties.
The choice of the Turks
The main requirement for a good Turk is the size; it needs to be small. In large vessels, the coffee is tasteless, watery, and undercooked. The ideal size is to have enough for one coffee. Quality Turk needs to have a wide bottom and to taper toward the top edge.
Earlier, the Turks were made of copper, and to date, this material also remains popular. The Turks were also made of aluminum, steel, brass, silver, and even clay.
Choose models of Turks, which have a long wooden handle that is comfortable and beautiful, and the risk of getting burned by steam is reduced to zero. Wall mats must be thick to maintain the correct temperature of cooking.
Before preparing coffee in Turk, get it a little warmed, and then pour it in the crushed grain.
Water temperature
The feature of coffee is that it is brewed with cold water. The colder the liquid, the richer the taste and aroma of the drink. The water must be moist, soft, and do not contain odors or a mixture—the softer the water, the milder the coffee’s taste.
Coffee may be exceptional; add water, a small pinch of salt.
Cooking temperature
Coffee in the Turks should not boil, so the cooking process needs attention, deliberateness, and calm.
Turkish coffee is boiled on a slow fire, or the sand in a deep frying pan heats a mixture of salt and sand, and it plunges Turk with coffee.
Every time coffee tries to boil, interrupt the process by lifting the Turks from the heat. Repeat the procedure several times until it is finally cooked.
Fragrant foam
Another feature of Oriental coffee — a gentle, rich foam. It concentrates all the taste, so it cannot be removed, upsetting, and throw. The foam helps to keep the Turk delicate coffee aroma as if sealing all the flavors inside the Turks.
Froth during cooking rises to the brim several times. When you’re finished making coffee, tap Turka on the table and wait for the grounds to settle. Remove the foam with a spoon and put it on the bottom of the cup to pour the drink.
Coffee grounds
Oriental coffee is poured into cups with grounds. There, in any case, is no need to strain through a sieve. Grounds holds the flavor while at the bottom of the Cup. After you spill the coffee into the cups, it should wait untill the grounds settled to the bottom.
Proper serving
Coffee cups before use should be heated. They must be special – small in size with thick walls made of porcelain or ceramic to keep the drink’s temperature.
You must drink coffee the same way it was cooked – very slowly and with pleasure. Savored every mouthful. Coffee is served with a glass of cold water to start and finish the meal with a SIP of neutral moisture.
Turkish coffee can also include sweets or dried fruits, which set off Turkish coffee’s bitter taste.
