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It would seem that brewing coffee in a Turk is what could be easier? However, everything turns out to be completely different as soon as words are replaced by deeds. If one person immediately gets a delicious drink, then another from the same grains will prepare something that you won’t even want to drink. Many people who do not know the secrets of brewing coffee will say that a Turkish drink will never turn out to be as fragrant as in your favorite coffee shop.
In fact, of course, this is not the case. Each of us is able to learn how to properly brew delicious coffee in a Turk without using unnecessary equipment and expensive appliances. It is enough to know a few tricks and practice using them.
What you need to make coffee
In order for the coffee to turn out to be aromatic and rich, it is best to grind the beans right before preparing the drink. The taste of ground coffee from the store will be inferior to the taste of freshly ground coffee. Therefore, to prepare the perfect drink, you will need the following equipment:
- Turk.
- A coffee grinder capable of making finely ground coffee.
- Libra.
Of course, you can do without scales, and measure the number of grains by eye, but then it will be more difficult to brew the same coffee every time.
Choosing coffee
It doesn’t matter what kind of coffee and what degree of roasting you have chosen – in a Turk you will be able to brew a delicious drink regardless of these factors. Choose grains according to your taste:
- Lightly roasted grains give the drink a characteristic sourness. This coffee pairs perfectly with milk.
- Medium roast coffee is a classic way of processing beans. The taste of the drink is rich, balanced between sourness and bitterness.
- Strongly roasted coffee does not leave a trace of sourness, which is present in the two previous methods. The drink is dense and strong, with a noble bitterness.
If it is not possible to grind the grains yourself, then you can buy a small amount of freshly ground coffee in coffee shops. Coffee, which is sold in stores in factory packaging and it is not known how long it is stored in this form, loses all its taste and aroma. And in a coffee shop, you can ask the barista to grind beans especially for you. In addition, in some places they sell grains that are roasted on the spot.
How much coffee to take
The ratio of coffee to water is one of the main parameters that affect the saturation of taste. Therefore, each person can choose it individually, focusing on their own preferences.
Nevertheless, there is a basic proportion: 1 gram of coffee per 10 ml of water. Initially, you can focus on it, gradually reducing or adding the amount of coffee to your taste.
How to fill the Turk correctly
Finely ground coffee should be poured into the Turk and shake it slightly so that the powder is evenly distributed along the bottom. After that, take clean water at room temperature and pour it into the Turk. It is important that the water level reaches the place where the neck of the Turks narrows, but in no case rises higher.
We brew coffee
We put the Turk on a strong fire, mix, leave for a while. The amount of time the coffee should be brewed depends on the size of the serving. For 200 ml, it will take about 5 minutes, but if you use a smaller cezve, then 2-4 minutes will be enough.
During this time, the coffee will begin to “rise”. It is important to prevent the drink from running away. As soon as you see a “cap” of foam, the Turk must be removed from the fire.
Laying
It remains only to pour coffee into cups. Choose cups that are the size of a cezve and don’t fill them to the brim – especially if you plan to add milk to your drink.
Once the coffee is in the cup, don’t drink it right away. Wait a few minutes for the drink to cool down and the coffee grounds to sink to the bottom.
That’s it, coffee is ready! You can enjoy a wonderful drink.
barista tips
Sergey Blinnikov, World Champion in Turkish Coffee Brewing, Key Account Relations Specialist at Roasting Brew shared with the readers of ” Healthy Food Near Me” tricks that will help to prepare the perfect drink.
- Turk. The best is copper, silver-plated inside, for example, from Soy. Tin-plated copper or ceramic turks are good options. It is important that the neck is not too narrow, otherwise the coffee will not boil.
- Roasting. For home use, I recommend using a light roast. If you are used to the classic taste of the Turks, use espresso roasting and a slightly coarser grind so as not to over-extract (re-brew) the coffee.
- Grinding Cezve needs a very fine grind. It is similar in texture to powder. Remember that coffee is best ground just before brewing!
- Water. General mineralization – 100-120 ppm. It is important that the water is clean, without chlorine and odor, for example, bottled.
- Proportions. Basic – 1 gram of coffee per 10 ml of water. Depending on your taste preferences, you can deviate 2 ml of water up or down.
- Cooking. First, pour coffee into the Turk, then fill it with water at room temperature. We put on the maximum fire, mix and wait for the cap to rise. For example, a Turk up to 100 ml is cooked for about 1,5-2 minutes. Don’t wait 3-5-10 times for froth to rise – it burns the coffee. Remove from heat, pour all the contents of the Turks into a cup and wait about 4 minutes until the coffee particles settle and the drink cools down.
- If you don’t prepare for a long time. Increase the starting water temperature to 40-50 degrees. Or you have too large a Turk – more than 300 ml. I recommend using a size that you can drink on your own, but no larger than 350 ml.