For 1 cup: a teaspoon of ground coffee and a cup of water. Boil water in a Turk, remove from the stove, add coffee, stir until frothy. Bring to a boil over low heat again and remove from heat as soon as the foam starts to rise.
How to brew coffee in a Turk
What you need to brew coffee
Ground coffee – 1-2 teaspoons
Water – 200 milliliters
Sugar to taste
Turk (200 milliliters – so that the edge of the coffee brew falls on the narrowest point in the Turk)
How to brew coffee in a Turk
Rinse Turku under water, dry it, warm it up over a quiet fire. Pour coffee, sugar into the Turk, pour cold water.
Put the Turk on a quiet fire, wait until the coffee foam rises and turn off the heat. Do not stir the coffee when brewing. Repeat this step 1 more time and pour coffee into cups.
How to make coffee with caramel
Products
per Turk 200 milliliters
Coffee – 1-2 teaspoons
Sugar – 2 rounded teaspoons
Cinnamon – 1 pinch
How to make coffee with caramel
1. Pour 2 teaspoons of sugar on the bottom of an empty turkey.
2. Put the turkey with sugar on the fire and wait for the sugar to melt.
3. While stirring so that the sugar does not burn, melt the sugar completely.
4. Add a pinch of cinnamon and 100 ml of water.
5. Put the pot on a low heat, bring to a boil and remove from heat.
6. Add another 100 milliliters of water, 1-2 teaspoons of coffee.
7. Put the Turk on the quietest fire, wait for the first foam and remove the coffee from the heat.
Your caramel coffee is ready!
Facts about coffee
– When choosing coffee, it is necessary to give preference to raw beans – they are stored longer and retain their taste and aroma in the best way.
– The shelf life of raw beans reaches from a year to one and a half years, however, storing raw coffee is quite laborious: it must be stored in a vacuum package, in a refrigerator.
Store roasted coffee in a dry place in an airtight can or bag for 1 month. If roasted coffee is stored in a leaky container, it must be kept separate from aromatic herbs and spices. Roasted ground coffee should be stored for several days.
– Beans of raw coffee that smell of off-roasted and stale roasted coffee must be roasted before roasting. To do this, wash, dry with a dry napkin, and place in a frying pan. Put the frying pan on a low heat and roast the coffee beans:
– fried with foreign aromas and roasted stale grains – 2 minutes over low heat, stirring constantly.
– raw grains – 5 minutes, slowly adding strength to the fire. A sign that the beans are ready for grinding and boiling is the smoke emanating from the beans and the aroma of coffee saturated to astringency.
– Any roasted coffee must be ground before brewing. As a rule, a special electrical or mechanical device is used for this – a coffee grinder. Coffee is placed in the bean tank, and then the “start” is pressed or the handle of the coffee grinder is turned by hand. In any case, from time to time it is necessary to check the degree of grinding of the coffee and make a start on your own taste. Usually coffee is made with a little less granulated sugar. If you don’t have a grinder, you can use a mortar and pestle to cook a small amount; hammer (grind through a cloth or through several layers of polyethylene); a meat grinder and then a hammer; blender.
– When brewing coffee, you can add spices – ginger, cloves, cinnamon, nutmeg (add with coffee).
– Finely ground coffee is ideal for brewing coffee in a Turk.
– To serve the coffee very hot, rinse the cups with boiling water first.
– Since coffee is an energy drink, you should think only about good things when brewing.
– If the appearance of the coffee drink is fundamentally important, it is worth stirring the coffee while brewing – then a nice foam is formed.
– For brewing coffee, they traditionally use a Turk – a thick-walled forged copper ladle with a long handle. Another name for the utensils for brewing coffee is cezva. In the countries of the Middle East, coffee is brewed with dalla – a saucepan with one handle and a long curved spout.
– In many countries, the recipe for “Turkish coffee” is used. The drink in Turks is simmered over low heat or in hot sand, not allowing active boiling. Such coffee always has a foam that preserves the aroma of the drink.
What coffee drinks are there
Эспрессо – prepared in a coffee machine or using a special device.
Cappuccino – coffee with milk, a distinctive feature – a fluffy light foam.
Latte – the drink should consist of three clearly separated layers: milk at the bottom, then brewed coffee, milk foam on top.
Macchiato – the finished coffee is poured into the whipped fat milk, a small coffee speck remains on the froth.
Glasse – coffee with ice cream.
Mokko – coffee with chocolate.
Americano – ready-made coffee diluted with water.
– Serve coffee with sweets, chocolate, sugar, cream, milk, ice cream.
Tnx