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Reference ID: # 202f9c10-afa0-11e9-bdf3-d95a57a6fa8f
Step 3: Cooking Process
- Measure cold water for 1 cup under espresso.
- Place the turk on the stove and wait until the water has warmed up.
- Add 1-2 teaspoons of ground Turkish coffee, and do not stir it before the coffee floats to the surface.
- Add sugar, but only after the water warms up. (taste).
- Wait until the ground grains begin to sink into the water.
- When the water is warm enough, mix it several times.
- Then remove the Turk from the fire when bubbles appear on the surface of the drink.
- Never bring it to a boil.
- Add 1/2 tablespoon cardamom
- And 1/4 tablespoon of cloves (optional)
Step 7: Time to the table
Wait about 30 seconds for the ground coffee beans to settle on the bottom of the cup.
Turkish coffee is served with a glass of water.
Turkish coffee is very easy to make. As a rule, you can buy coffee in Turkish at a specialty store, but you, however, can use any type of coffee. The trick is to grind it as thin as possible. You will need a Turk or any small metal cup in which you can heat water on the stove.
Step 2: Preparation
- Making coffee in Turkish is not difficult. Just follow these steps:
- Fill the Turk with water and bring to a boil. When the water boils, exclude heating. If you are using a gas stove, just turn it off. And if you have an electric stove, remove the Turk from the heating zone.
- Add one teaspoon of ground coffee based on one serving of the drink. If you like to drink sweet coffee, add sugar to the water before cooking. The result should be good coffee foam on the surface when you mix everything.
- Place the Turk on a stove, on low heat or on a small fire of a gas stove.
- Now, and this is important: let the coffee boil again very quickly. It will begin to rise and pour out of the Turk, so quickly turn off the fire or remove the container from the stove.
- Then immediately pour coffee into cups.
Step 3: Serving
Turkish coffee is usually served in decorated cups the size of an espresso cup. Often coffee is served with a slice of sugar or other sweets.
After coffee is consumed, you can flip the cup to fortune tell. This is a typical pastime after drinking Turkish coffee!
If the weather is terrible, but the mood did not disappoint, but nowhere to go, make coffee!
How to brew Turkish coffee?
At first glance, it might seem that the process of making coffee in Turkish is a simple matter. And just need to pour ground grains into a Turk and put on fire. Oh no!
Everything is much more complicated, and if you want to make real Turkish coffee, and even with foam (this is generally aerobatics!), Then it is worth considering many nuances. First of all, coffee should be fresh and finely ground, Turkish (also known as cezve in Turkish) - copper, water - cold drinking, and cups warm.
Only under these conditions, the drink will turn out to be tasty and aromatic. Ingredients are added to the Turk at the rate of two teaspoons of coffee per cup of water and one cube of sugar if a slightly sweet drink (az şekerli) is planned, one and a half to two cubes for medium sweet (orta şekerli), three for sweet (şekerli). It is possible without sugar at all (sade).
The carefully mixed contents of the turk, together with her, are placed on the stove and cooked exclusively on low heat. Only in this case its taste will be saturated, and the foam will be thick. It will have to be removed often and little by little, laying out in cups.
So be patient and arm yourself with a teaspoon. On average, this process takes 7-8 minutes. And only after the boiled coffee with a deft movement of the hand pours equally into the cups, you can exhale, relax and move away from the stove :)
Among the variations of Turkish coffee, coffee with milk, which has nothing to do with cappuccino or latte, coffee on charcoal and coffee on sand, enjoys the love of many. The latter option differs from a deep and rich taste of the drink prepared on fire, due to the uniform heating of the Turks. Yes, and purely visual, buried in the sand Turk with bubbling liquid is interesting for fans of oriental flavor.
How to drink coffee in Turkish?
A drink, the preparation of which takes a lot of time, a priori cannot be drunk in a hurry, and therefore no important meeting or intimate conversation can do without a cup of Turkish coffee.
Freshly brewed roasting drink is sipped in small sips, imbued with a rich taste and special aroma.
Turkish coffee, like tea, is served in special small cups with a pair of Turkish delight or chocolate cubes on a saucer and a glass of water, a sip of which, made before tasting the coffee, will refresh the taste buds.
Drinking water after it will not only refresh the oral cavity, but also preserve the whiteness of the teeth. But it’s better to do a pause between drinks, otherwise the welcoming host will doubt his culinary abilities and be upset.
Traditions related to Turkish coffee
1. The difficult share of the Turkish bride.
On the day when the groom with two dozens of relatives arrives (however, at a pre-agreed time), ask the parents for their daughter’s hands, it is the bride who must make real Turkish coffee for everyone, and even distribute it to those present so as not to overturn someone something on his head, tripping over from excitement. Such is the test for the suitability of the future wife.
It is clear that in our age of high technology, many Turkish families have acquired coffee machines in order to simplify their lives, including in case of invasion of guests. But in this situation, the whole intrigue is lost.
The bridegroom herself checks the bridegroom for strength, adding salt, pepper, lemon and everything else that comes to her mind in his coffee. He, poor fellow, must drink this potion without wincing, otherwise he should not see the young lad as his ears. Generally, an extremely thoughtful test :)
2. Fortune telling on coffee grounds.
In almost every Turkish company there is a person who "knows how to guess on the coffee grounds" and who is asked about it over and over again by everyone who is not lazy. The essence of fortune-telling is to decipher coffee patterns on the walls of a cup and saucer.
A cup with coffee grounds is first turned upside down on a saucer so that the remaining liquid drains.
If you don’t have such a person in your environment, and to learn the future passion as a hunt, you can turn to the services of professional fortunetellers sitting in coffee houses. Often, their services are already included in the purchased cup of coffee, which will not prevent them from asking for "gilding" a pen at the end of the mystery of fortune telling :)
Which turkish coffee to buy?
Despite the almost complete absence of coffee plantations, the assortment of “invigorating” products in stores cannot be called scarce.
Along with Turkish manufacturers, foreign ones are fighting for a place in the sun, and I must say, very successfully. Packages of ground Turkish coffee and “foreign” instant coffee stand in orderly rows on the shelves.
In general, there is where to take a walk and from which to choose.
Turkish coffee recipe in Turk - detailed step-by-step instructions
This Turkish coffee recipe is a guide that covers an acceptable way to make original Turkish coffee.
The same recipe is the basis for coffee in other countries.
Here you will use a professional Turkish coffee recipe. I explain this process in detail. Each step gives you all the necessary information, notes and tips. If you follow my advice, there is no chance of failing.
You can find some variations of this coffee recipe in Turk elsewhere. Be careful! Most of them are wrong:
- They are not aware of the important details.
- They give an intricate way of cooking.
Example: you will notice in these recipes that they use the word "boil».
If you allow Turkish coffee to boil during cooking, you will ruin it. The idea is to heat the contents and remove without boiling the contents.
Foam is needed in Turkish coffee. Boil it and you will lose it forever. That is how you manage to supply the best coffee in Turk. You can distinguish coffee in Turk from other coffee varieties - rich foam on top.
Learning how to make Turkish coffee in a Turk correctly requires practice. How to make Turkish coffee in a Turk at home - Avoid boiling.
The Turkish recipe has remained unchanged from the historical era. Turkish-style coffee is not just about heating a mixture with coffee water. He should not boil, not even once! Otherwise, you will get hot black caffeine. This is NOT the right coffee!
How to make delicious coffee in a Turk
1. Grind the beans or buy pre-ground coffee.
2. Place all the ingredients in a Turkish coffee pot (Turku).
Ingredients: (for 1 cup)
- 1 cup of drinking water.
NOTE. Avoid tap water. Its chemicals dramatically change the taste of coffee. Make sure the water is at room temperature.
- 1.5 teaspoon Turkish ground coffee. NOTE: Is there any exact weight for ground coffee ?. NO I saw recipes in which people spoke from 5 gr. up to 10 gr. per serving. It all depends on your taste. Increase or decrease the amount as you like. The actual ratio I use is 10: 1. (For 1 cup 2.5 oz / 75 ml, use 7.5 g Turkish ground coffee).
- Sugar to your taste (if necessary, usually 1 teaspoon).
- Cardamom or other spice (if used).
Do not try to mix the ingredients. The water is cold to dissolve them.
- Turn on heating at medium temperature. Put a Turk on it.
NOTE. Avoid electrical devices. It is difficult for them to control heat.
4. Let the water warm up. In a minute you will see how the coffee is falling. Dip the heat a little more.
NOTE. The heat source and the amount of heat you give Turkish coffee are two important points.
5. Stir the ingredients with a teaspoon (best to use wooden). Your goal is to get a homogeneous mixture. Make sure that no substances with sugar float. Pull out the spoon and place it nearby. Do not bother again.
TIP: Low heat + cold water = Longer brewing that releases more aromas from ground coffee.
6. Foam management.This is part of SOS. After heating the coffee, it will react by creating a foam ring along the edges of the turk. Now lower the heat to a minimum. You continue without boiling.
NOTE. At the moment, you should pay all attention to the process. Coffee will begin to grow slowly and very quickly, while coffee is continuous. The foam ring will close and rise. This is what we call the “first take-off” of Turkish coffee. TIP. Coffee transfusion means mess and coffee without foam (this = WRONG).
7. Immediately remove the Turk from the heat. Avoid boiling! Let the foam calm for 15 seconds.
NOTE. Boiling will destroy your foam (virtually disappear).
8. Separate the foam and coffee into cups. Place 2 teaspoons of foam in a cup. NOTE. Your goal is to give each guest an equal and decent amount of foam. This is an important detail that you should keep in mind. Basically, if you make Turkish coffee for a large number of people in one pot.
9. Now you are ready to finish your coffee. Return the pot to the heat source. Let it warm up again and go on the “second rise”, always bearing in mind NOT to boil it. Let the rest of the foam calm down.
NOTE. Most Turkish coffee recipes on the Internet require a “third lift”. If you are not experienced enough, avoid this. This will make your foam very thin.
10. Pour coffee slowly into the cuptrying to create as much foam at the top as possible.
NOTE. If you make 2+ cups, pour out small amounts of coffee among them in stages.
11. Wait about 30 seconds. While the thick will be located at the bottom of the cup.
12. Start enjoying your coffee!
NOTE. Coffee grounds are unsuitable for drinking. You can use it (by the way) for ... fortunetelling!
A few words about cardamom
Cardamom is an aromatic spice that is very favorable in the Arab world. Turks use it at a moderate level and in certain regions.
Most people grind it into coffee. If you notice something floating in your cup, don’t worry - this is a cardamom pod that is added to coffee and left in a cup for an extra flavor.
If you prefer a “clean” cup, do not pour cardamom. Leave it in the coffee pot.
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