How nice to start the morning with a cup of aromatic coffee. We know many ways to get this magical and invigorating drink: coffee machines, coffee makers, Turks, French presses and just instant coffee. But true gourmets believe that only coffee made in Turk can be considered real.
Many recipes are known, but there are basic principles on how to brew coffee in a Turk correctly.
Turk is a cone-shaped vessel with a narrow neck and thick walls. The Turks themselves call it a cezve. It can be made of copper, clay or ceramic. The clay turk has a porous structure, and the coffee brewed in it is saturated with air and acquires a special taste. A drink made in a ceramic cezve will also be strong and aromatic.
But ceramic and clay Turks have one drawback - it is fragility. Therefore, copper Turks won the most popularity. To protect your hands from burns, it is better to opt for a model with a wooden handle. It is believed that the Turk has the right size, if it is designed for one or two cups, with a larger volume the taste and aroma will not be so saturated.
General tips on how to brew coffee in Turk
The main attribute in the process of preparing an invigorating drink at home is a correctly selected Turk. Experts consider the best option a small cezve designed for 1-2 cups.
Turk can be made of copper or ceramic - such products preserve the taste properties of coffee beans and help to quickly prepare a drink.
A drink brewed in a Turk on a gas stove will turn out to be especially tasty if you follow step by step a few nuances:
- Drink water should be cold.
- To make the taste of the finished drink saturated and without extraneous flavors, it is worth using purified water.
- Real espresso made from freshly ground beans, so it’s worthwhile to additionally purchase a coffee grinder.
- To make a saturated drink exceptionally fine grain grinding.
- Pour water into the Turk to a level below the beginning of the narrowed part of the neck.
- Before filling cezve should lightly warm over low heat and only then pour out coffee and pour water.
- Do not let the drink boil, interrupting this process every time the foam begins to rise up.
- The foam cap should rise 2-3 times. It does not need to be removed or upset.
- During cooking, do not be distracted by extraneous matters and do not move away from the stove.
The most popular variety is arabica, which is valued for its unique aroma and has a large number of diverse taste shades.
There are certain rules for brewing coffee in a Turk:
- Water should be raw, filtered and cold (preferably icy). Heat it first and then sprinkle coffee. Also add cold water to the finished drink so that the thicker settles faster.
- Throw spices and spices at the same time as coffee. Use cloves, anise, cardamom or cinnamon. You can add 1 dessert spoon of liquor, chocolate chips, sugar, milk or other ingredients.
- While coffee is brewing, warm the cups from which you will drink the drink. Pour boiling water over them, put in a warm place.
- Avoid intense boiling. A foam cap serves as a kind of lid that preserves the aroma and taste of good espresso.
- When the coffee begins to rise, mix it, then immediately pour it into the cups.
Classic cooking method: step by step instructions
Choosing a Turk and deciding on the type of coffee, you can proceed to the most responsible process - making a drink.
Cooking technology includes the following steps:
- The bottom of the Turks to warm over a small fire.
- Pour ground grains into a cezve and pour half of the cold water. Sugar is not included in the classic recipe, but you can add it if you wish.
- Wait until the liquid stops releasing air bubbles and add the remaining water.
- Put the appliance on the burner by turning on the smallest fire.
- After a minute, mix the contents of the container with a spoon, so that no lumps remain in the liquid.
- Once on the surface of the drink bubbles begin to appear and a dense foam forms, remove the vessel from the stove.
- Allow the contents to cool slightly and return the Turk to the burner for re-raising foam. Repeat the procedure 2 more times.
- Having finished cooking and turning off the fire, let the drink stand in a Turk for a couple of minutesto ground coffee donkey to the bottom.
- Before pouring the drink into cups, warm them with hot water or in any other way.
- Pour the prepared coffee into a cup and start tasting.
Classical recipes were created in those days when coffee conquered Africa, Asia and began a victorious march through Europe. There was no question of any robust then: the drink was brewed only from Arabica. Now sometimes there are tips to use Robusta for making coffee. Everyone decides whether to experiment with this type of grain.
Pure arabica - the best option for brewing in a turk
There are three serious reasons not to make coffee in Turk from pure robusta or mixtures that contain it:
- Robusta is very bitter, and in the process of making coffee in Turk, bitterness intensifies,
- coffee brewed in a Turk is valuable not only in taste but also in aroma. However, the smell of robusta is not as intense and rich as that of Arabica,
- Robusta has a higher caffeine content than Arabica. Robusta coffee made in Turk will be invigorating, but too strong, will turn into a time bomb for the heart and blood vessels.
There are many varieties of arabica coffee on sale with different aromas and tastes, so refusing a robusta, a coffee lover does not lose anything.
Which coffee to choose?
There are about 90 varieties of coffee trees in the world. But only 2 of them won popularity - the Arabian and the Congolese. It is from the seeds of these plants that world-famous coffee varieties are obtained - arabica and robusta.
Arabica is a rather expensive variety. Fragrant and delicate, it gives the taste a little acidity, which indicates the high quality of coffee. Robusta is a cheaper and less valuable option; drinks from this variety are strong and saturated. What kind of grains to give preference, you decide. If desired, you can purchase both varieties and experiment by mixing them in different proportions.
To date, store shelves abound with many colorful packaging with attractive names. How to find the right combination of price and quality, and what should you pay attention to first of all?
The appearance of the content is very important. Regular grains should be even, oval in shape and approximately the same size. Remember that arabica is larger than robusta, and its grains are oily in appearance. If the coffee grains look dry and cracked, this indicates that the product is not the first freshness and should not be bought. The smell of coffee is also important. Good grains always have a bright, rich aroma. If you smell burning, it means the coffee has been overcooked and the drink made from it will be bitter. Be sure to pay attention to the country of manufacture. Give preference to Central and South America, Brazil and Vietnam. This will guarantee that you buy a truly worthy coffee bean.
On electric stove
Some believe that it is impossible to make coffee on the electric stove (due to the large diameter of the burner). This opinion is erroneous. The free cooking area is just unused thermal energy. This will not affect the taste of the drink.
What really matters is the material that covers the burner. If it is glass-ceramic, then give preference to porcelain or ceramic cezve. You can take a clay container, but small in size, to avoid excessive pressure on the stove. It is better not to use aluminum or copper Turk: the material may react with the coating of the electric stove. In extreme cases, buy a stand adapter.
The electric stove heats up and cools down gradually. As soon as air bubbles begin to break through the foam, immediately remove the Turk from the burner. If this is not done, the liquid will continue to heat up.
How to make a delicious drink on the stove: the secrets of good coffee
“There is Turk, coffee beans and water, which means you can start preparing a drink” - this is exactly the opinion of many inexperienced coffee makers. For coffee to turn out to be high-quality, rich in grain notes in aroma and taste - it is important to take care of every detail.
Turk. Ideally, it is better to buy a cezve from copper. This golden pink metal heats quickly and retains heat well, which saturates the drink with a rich grain aroma. But here it is important to build on the type of hob. Due to the lack of ferromagnetic properties, a copper turk is not suitable for an induction cooker, while for a gas one it will be a good choice.
An important role is played by the shape of the vessel. It should be small (about 2 cups), with a narrow neck. The last criterion is responsible for the preservation of taste at the highest level. The bottom of a quality cezve is always thick. This will not allow the drink to burn.
Water. Probably not worth talking about the fact that water should be raw, cold (a very important criterion) and clean. But how many people know that its level should not reach the very neck of the Turks? Otherwise, the drink will not boil well, and the likelihood that it will run away doubles.
Grains. During long-term storage, the taste and aromatic properties of ground coffee are lost. It is better to independently prepare green coffee beans, roasting them, and finely grinding. Only fresh will they provide an excellent result.
The grinding of grains can be both medium and similar to powdered sugar. Barista prefer to use the latter, because it is the fine texture that makes the aroma of coffee deeper and more saturated.
Fire. Under the influence of heating too fast, the grains do not have time to enrich the drink. The main task facing the coffee lover is to make the heating process slower.
Foam. A billowing foamy crust indicates the readiness of the drink. It is important not to miss this moment and timely remove the Turk from the fire. When the foam drops - the procedure is repeated several more times. The bubble crust retains the rich aroma of coffee beans, so it is important that it remains intact.
How to prepare grains
Rules for choosing coffee beans for brewing in a Turk:
- roasting grains should not be darker than average (Vienna). A drink of stronger roasting is unbearably bitter, it tastes like an infusion of something burnt in taste and smell,
- the stronger the roasting, the more you feel the bitterness and a minimum of acidity in the finished drink. Brewing in a turk evens out the sourish taste even more. Therefore, lovers of sourness should choose grains of very light roasting,
- Do not chase the elite varieties with a rich finish. To make coffee in a Turk, you just need to buy high-quality Arabica with a mild flavor, for example, Kenyan.
Fresh milk softens the taste of coffee. You can pour a small amount of product into the finished drink. However, a more suitable way is to add it during cooking.
Only two ingredients will be required: 50 ml of milk and 2 tsp. freshly ground grains. The cooking technology is as follows:
- Pour the milk into the Turk.
- Heat the liquid to 50 ° C.
- Pour in coffee. Stir everything thoroughly.
- When you notice the first signs of boiling, remove the Turk from the burner. Cool the contents, return to low heat. Repeat this action two times.
Gourmets do not add sugar to coffee with milk. A sweet additive turns the drink into a milkshake.
In coffee with milk, sugar is not recommended.
Grinding coffee for Turks
The advice to grind coffee yourself is not a fad of originals. Inside the coffee beans there are voids filled with essential oils. Grinding coffee releases aroma. The more time has passed since grinding, the weaker the smell.
Ground coffee from an open pack is recommended to be stored in a glass dish with a ground lid and used for 2-3 weeks. When purchasing coffee in a specialized store, you need to take a small amount, and not stock up for future use.
The best option for cezve is freshly ground grains. A lot of copies were broken about the degree of grinding. To make coffee in Turk, any grinding is suitable, only the taste will be different. The finer the grinding, the faster the extraction. A drink from finely ground grains will be stronger than prepared from coarse grains.
The best option is medium and fine grinding. Although ultrafine grinding (into dust) is advertised as the most suitable for coffee in Turkish, it is difficult to handle coffee powder crushed “into dust”: it forms a suspension in the finished drink, and you have to wait until it settles. It is recommended to use ultrafine grinding coffee only when all the techniques of coffee brewing are already mastered and brought to perfection.
This recipe allows you to make not only invigorating, but also healthy coffee. It is advisable to use a whole stick of cinnamon. If not, a powder will do.
- freshly ground grains - 1.5 tsp.,
- water - 1 cup
- Place the Turk on the stove, warm for 2-3 seconds.
- Add coffee and a stick of cinnamon.
- Pour in water (boiling water can be).
- Stir components thoroughly. As soon as the contents of the turk begins to boil, remove the container from the fire.
- Let it brew for 30 seconds, then pour it into cups. If ground cinnamon has been used, strain the drink.
Water for coffee
Chlorine is a killer of taste, so untreated tap water is not good at all for making coffee. You can completely remove chlorine from the water using a home charcoal filter. The ozonizer also cleans water well of chlorine.
If there is no filter or ozonizer, then in extreme cases it is allowed to brew coffee in a Turk using boiled and distilled tap water. However, there are too many taste impairing impurities left in it, so it is better to use bottled, spring or well water.
For the taste of the future drink, the chemical composition and acidity of the water is very important. The fact is that coffee is rich in acids. When brewed in too alkaline water, the taste loses its richness and fades. The ideal acidity of water for coffee in Turk is pH 7.0, but water with an acidity in the range pH 6.5 - 7.5 is also suitable.
In too soft water, the extraction process is unstable, in too hard water - taste shades disappear. The permissible range of water mineralization (the total amount of dissolved particles, this parameter is usually indicated on the label of the bottles) is 75–250 mg / l. The best is water with a salinity of 120–150 mg / l, calcium content of 17–85 mg / l and sodium - not more than 30 mg / l.
Chocolate coffee has a unique taste, rich aroma. It will appeal to everyone, especially the sweet tooth.
- freshly ground grains - 1 tsp,
- water - 120 ml
- dark chocolate - 3 cubes,
- sugar to taste
- cream - 1 tsp
- Pour coffee into a Turk. Put it on the electric stove.
- After 5 seconds, pour water.
- Next, add cream, sugar.
- Bring the drink to a boil, turn off the burner.
- Add chocolate. Let the drink stand on the stove so that the cubes melt and the thick sank to the bottom.
- Pour coffee into a cup. Gently stir the risen chocolate with a spoon.
Thanks to chocolate, the taste of coffee will become softer and more saturated.
How to brew coffee in a Turk?
The process of preparing a drink is quite simple, but, having decided to make it yourself at home, we think about how to brew coffee in a Turk, how many beans you need to use per cup, how long to keep a Turk on fire, to what extent heat water, etc. We will analyze this process in stages.
In order to brew a truly delicious coffee, you need to grind the grains. The extent to which they are crushed is up to you, but the finer the grinding, the brighter and richer the beverage will be. Try to grind as much coffee as you can use at one time.
Further, the bottom of the Turks needs to be heated and only after that pour in chopped grains. It is better to start with the calculation of 1-2 teaspoons per 100 ml of water. You can add sugar or spices (cardamom, cinnamon, vanilla) to your taste. The coffee rate should not be increased. The taste of the drink from this will not change for the better, it will only add bitterness. After that, fill the Turk with water until it reaches the narrowest part of the neck. That's right if you use purified, filtered water. Excess impurities contained in tap water can ruin the taste of coffee.
Stir well so that there are no air bubbles, and put the Turk on a slow fire. Hold until the head of the foam begins to rise. It is very important not to let the water boil and not to destroy the foam barrier. Then the hat will not fall and the bewitching aroma of coffee will remain.
As soon as the foam begins to rise actively, remove the Turk from the fire and wait until the cap settles. After the procedure, repeat another 1 or 2 times. Your Turkish coffee is ready, you can pour it into cups. But before that it is recommended to warm them up. Fill them with hot water, let stand for a minute and pour out the water. This procedure will allow coffee to open even more, and the drink will retain all its magic.
Brew coffee in Turk correctly, hone your skills, then you can get a tasty and aromatic drink. And remember, the main thing in this process is clarity and consistency, well, and, of course, a good mood.
Brazilian coffee is a strong drink with bitter chocolate and vanilla ice cream or whipped cream. Such a trio will not leave anyone indifferent.
- ground coffee beans - 1 tbsp. l.,
- water - 150 ml
- cocoa powder - 1 tsp.,
- chilled cream
- refined (optional)
- salt on the tip of a knife.
- Stir cocoa with 50 ml of water. Cook the mixture for 3-5 minutes, stirring constantly.
- When the chocolate mass thickens, add the remaining water to the turk.
- Pour freshly ground coffee, brew on low heat.
- When a foam forms on the surface, sprinkle it with salt.
- Remove the Turk from the stove, set aside for 2 minutes. Then return to the burner again, wait for it to boil.
- Pour the finished drink into a cup, garnish with whipped cream. If desired, you can add a little dark rum.
Pepper coffee is a drink for true connoisseurs. It not only raises the mood, but also stimulates blood circulation and warms. It is believed that hot peppers and caffeine contribute to weight loss.
- freshly ground coffee - 1 tsp.,
- water - 250 ml
- a pinch of red pepper.
- Mix coffee with pepper in a Turk. You can use a fragrant variety, which is better to grind before cooking.
- Heat the contents of the turk over low heat.
- Add water, bring everything to a boil.
- Turn off the burner, let the coffee stand for 1 minute. Then pour into the cup.
You can eat pepper drink in its pure form or with sugar and dairy products.
The following recommendations will help prepare aromatic and tasty coffee:
- Choose fresh fried grains. Discard the product from Indonesia or India. A more suitable option is grains grown in South or Central America. As for the variety, buy arabica.
- Good coffee beans have the same color and size. Take care that they are free of mold. If they are dry, exude a faint aroma, then they are most likely old.
- Roasted grains are not stored for long. Keep them in a sealed glass container. Coffee must not come in contact with plastic.
- Grinding grain should be before cooking. Try to achieve the finest grinding possible. The drink brews faster, preserves all the nutrients.
- A softer taste of coffee will give a pinch of salt.
- Do not put more than 1-2 tsp in the Turk. ground powder (for 1 cup). Excessive bitterness will spoil the taste of the drink.
- Cane sugar gives a cappuccino or espresso caramel aftertaste. Enough 1 tsp. sweets. Pour it to the bottom of the dishes, anneal for 2-3 seconds along with ground coffee beans.
Making coffee in a Turk on a stove is not at all difficult. The main thing is to follow the rules for preparing a drink and storing grains. Do not be afraid to experiment with new components, improve your favorite recipes.
Subtle nuances of a unique taste
Making coffee in a Turk is not a difficult process, but it requires concentration and spiritual disposition. Only by exchanging energy, you will receive a truly divine smoky drink. Before brewing and preparing a drink at home, prepare the necessary ingredients and tune in to the approaching pleasure.
Always use cold filtered water. The longer the flame warms up the liquid, the more aroma the ground grains will give away. Imagine you are brewing one serving of coffee. Proceeding from this, adhere to the following proportion: for one cup of the finished drink, take one and a half cups of water. Then you do not have to drink the brewed thick.
Take into account the volume of your Turk and pour water to the narrowing point of the neck. It’s bad if you have to use a large pot for one cup. When boiling, the foam rising along the red-hot walls begins to burn, which gives the coffee a burnt aftertaste.
The most noble taste is roasted and freshly ground coffee beans.
There is a millstone coffee grinder - excellent! Grind 2 teaspoons of coffee beans immediately before brewing. Not? Then it is better to use ready-made coffee of the finest grinding.
Sugar, milk and spices are a personal preference. There is unlimited scope for imagination. But the bewitching aroma of classic freshly brewed coffee will not leave you indifferent. You can use cardamom, cinnamon or even pepper.
Grains must be crushed immediately before cooking
So, we should have:
- finely ground coffee - 2 tsp,
- purified cold water - 1 ½ cups,
- sugar to taste
- a spoon.
When brewing, the optimal proportion of coffee for the Turks is 1:10 (for 1 part of ground beans to 10 parts of water), that is, 10 g of coffee will be needed for 100 g of water. However, here everyone decides for himself: someone loves the drink stronger, someone weaker. Other ingredients: sugar, milk, honey, spices, etc. are not used in the traditional version.
The preparation time for a drink on gas depends on the quality of the turk, the size of the burner, the power of the fire, the density of the coffee powder and the ingredients added.
The process of boiling one serving of a classic drink in a standard volume device (100 ml) over low heat takes no more than 7 minutes.
Cooking can not be too fast, because in this case the drink will reach boiling in just a couple of minutes, without having time to enrich the aromatic and taste qualities of natural ground grains.
Step-by-step cooking technology
- Pour coffee into a cezve (add sugar and other loose ingredients if desired), pour in half the water at room temperature.
- Wait until the coffee stops releasing air bubbles (“bloom”).
- Pour the rest of the water into the turkey, in which previously dilute the remaining liquid ingredients, for example, milk or honey (optional). The liquid level should not be higher than the neck narrowing point, otherwise when heated, the foam will splash out.
- Put the Turk on the hotplate of the stove, turning on the smallest fire. If you have time, you can hold the Turk in his hand over the fire.
- After a minute, mix the contents of the vessel so that no lumps remain in the coffee. Do not mix further.
- Attention! Under no circumstances should coffee be allowed to boil. As soon as the foam in the turk begins to rise (this occurs at a temperature of 95–96 ° C), the coffee along with the coffee should be poured into a preheated cup.
- About 2-3 minutes will be needed to complete the extraction process and settle thick. After that, coffee is served at the table.
The recipe for Turkish coffee is basic. By experimenting with the initial temperature of the water in the Turk (from icy to moderately warm), the degree of grinding and frying, you can achieve a signature, unlike anything else.
Cook properly until resistant foam
- so that the aroma and taste of coffee are revealed more fully, a little table salt (necessarily not iodized) is put in the Turku along with ground coffee: literally on the tip of a knife. In the finished coffee, the taste of salt will not be felt,
- To enhance the aroma of ground coffee, it is sometimes advised to warm it in a Turk before pouring water. This must be done very carefully so that the powder does not char. It’s better not to calcine ultrafine coffee,
- if you want to make coffee with sugar or spices, then all dry additives are mixed with ground coffee before it is poured with water. Liquid ingredients (e.g. syrups or honey) are pre-dissolved in water,
- you can’t allow coffee to boil or froth: it will lose both taste and aroma,
- coffee brewed in a Turk is always served with a glass of water at room temperature: a sip of water will allow you to clean the receptors and more fully enjoy the taste of the drink.
With equal success, coffee can be brewed both on a gas stove and on an electric stove. However, be sure to pay attention to the material covering the burner.
If at the burner glass ceramic coating, then the Turk used should ideally be ceramic or porcelain. You can also take a vessel of clay, but - small in size so that it does not exert excessive pressure on the stove.
A copper or aluminum vessel can be used, but not desirable, since the metal can react with a glass-ceramic burner. There is a risk of spoiling the surface of the plate in this way.
If you still want to use a vessel made of copper for brewing coffee, buy a stand adapter for the stove. Such devices are sold in ware shops or household appliances, and are not expensive at all.
How to determine the degree of readiness of a drink?
In order to understand exactly how long the drink is preparing and determine the moment when the coffee is completely ready and needs to be removed from the fire, it is important to closely monitor the process of foam formation and raising. It is worth paying attention to the fact that after the first removal of the vessel from the fire, the procedure must be repeated twice. The fluid should not rise above the neck or spill..
The drink will be ready to drink after the resulting foam starts to move up again. At this point you need make sure that the dense foam that prevents contact of the drink with air does not break its integrity.
Coffee made in Turk produces a pleasant aroma, is not bitter and has a bright rich taste, which is also a sign that the drink was brewed in accordance with all the rules.
A few more recommendations for choosing a Turkish coffee:
- The vessel should have a thick bottom. Use a Turk with a thick bottom is necessary for uniform heat transfer. In this case, coffee will be less likely to burn during brewing if you accidentally make too much fire. Or, as it will be more correct to say for the electronic stove, set the burner intensive cooking mode
- Experienced barista claim: to properly brew ground coffee at home, you must use a vessel classical forms. That is, with a narrowed neck and an expanded bottom. Thus, the area of contact of the drink with air during preparation will be minimal, and aromatic compounds will not evaporate. So, the taste of coffee will turn out truly refined and will exceed the highest expectations
Some people think that it is impossible to make a drink on the electric stove due to the large diameter of the burner. That is, because the burner is much wider than the bottom of the vessel in which the coffee is brewed.
In fact, this opinion is erroneous. The unoccupied burner area means only that part of the heat energy will remain unused. The taste of coffee is in no way affected. It will not damage the work of the stove itself. Therefore, you can prepare your favorite drink on a burner of any diameter.
- Pour a teaspoon of sugar into a pre-warmed turk (to taste).
- Bring the sugar to a light brown color over low heat (before caramelization begins).
- Pour caramelized sugar with 100 ml of water and bring to a boil.
- Remove cezve from the heat, add 10 g of ground coffee, mix.
- Pour 1 tablespoon of cold water.
- Heat on low heat.
- As soon as the foam rises, remove the Turk from the fire.
- After 2-3 minutes, pour coffee into warmed cups.
In a drink prepared according to this recipe, you can add a pinch of cardamom or a pinch of cardamom and cinnamon. Specialty stores sell real Arabic coffee with cardamom.
There are many recipes for making coffee in cezve on a gas stove, each of which is distinguished by its unique characteristics. You can make coffee with the addition of caramel, milk or honey, effortlessly getting a tasty drink.
- hot espresso - 50 ml
- milk - 150 ml
- sugar to taste.
Heat the milk, but do not bring to a boil. Then pour into a wide cup or a transparent glass. Add sugar to brewed espresso and pour into a container of milk. Garnish with whipped cream if desired.
- freshly ground coffee - 10 g,
- water - 100 ml
- sugar - 1 teaspoon,
- cinnamon stick
- salt is a pinch.
To prepare a fragrant drink, lightly warm the Turku, add ground coffee, sugar, a pinch of salt and water. Place the cinnamon stick in a vessel and place it on a slow fire.
After a dense brown foam forms in the Turk, remove the container from the heat, and then allow the liquid to cool for at least one minute and re-place the Turk on the burner.
Noticing the rising foam, remove the coffee from the heat and put the cezve on a wooden stand. After 2-3 minutes, remove the cinnamon stick and pour the drink into a pre-warmed cup.
- finely ground coffee - 2 tsp,
- cold water - 100 ml,
- sugar - 1-2 tsp
Pour coffee into a Turk warmed up on fire and pour in cold water. Put on a slow fire and cook until light brown. Remove Turku from heat, add sugar.
Mix the contents of the cezve and place the vessel on fire. Bring the froth to the rise and gently pour the coffee into a dry, warmed cup so that the creamy foam remains on the surface. To drink in small sips.
- With honey and spices.
- ground coffee - 1 tsp,
- water - 150 ml
- honey - 1 tsp,
- nutmeg - on the tip of a knife,
- cinnamon - a pinch.
Prepare coffee according to the classical scheme, adding cinnamon. Cool the drink a little. In a cup, send a teaspoon of liquid honey, pour brewed coffee without thickening and mix well. Top up the drink with cream or cream ice cream.
- With cognac and ginger.
- finely ground coffee - 10 g,
- cold water - 100 ml,
- sugar - 2 tsp,
- cognac - 2 tbsp.,
- ginger root.
Peel and grate a small piece of ginger root. Place ground coffee, grated ginger, sugar and water in a Turk. Bring the drink practically to a boil, remove from heat and pour cognac. Put on a small fire again and wait for the foam to rise. Pour coffee into a cup.
- freshly ground coffee - 1.5 tsp,
- cold water - by volume of the Turks,
- sugar - 0.5 tsp,
- black chocolate - 30 g,
- salt on the tip of a knife
- vanillin - optional.
Mix coffee and water in a Turk, put on fire. After the foam rises for the first time, add sugar, salt, vanillin and half of crushed chocolate to the jar. Re-place the device on fire.
When the drink begins to rise, remove the Turk from the fire and pour coffee into a cup.
Sprinkle grated chocolate on top and cover the cup with a saucer or a lid.
After a few minutes, the drink will be ready to drink.
- coffee - 1.5 tsp,
- water - 150 ml
- granulated sugar - 2 tsp,
- cinnamon stick
- salt - several crystals.
Pour sugar into a Turk warmed up over a fire and place the vessel on a small fire until the melting sugar begins to acquire a beautiful caramel color and a pleasant aroma.
It is important to prevent burning, otherwise the finished drink will have a bitter aftertaste of burnt sugar.
After turning the sand into caramel, pour ground coffee into a container, pour warm water, add a stick of cinnamon and salt. Stir the contents thoroughly and place the cezve on the burner.
At the moment of raising the foam, remove the device from the fire and repeat the procedure again. After raising the foam again, let it thicken and pour the drink into a hot coffee cup.
The liquid should not boil. It is not necessary to stir the drink.
Before presenting a detailed recipe on how to brew coffee in a Turk on an electric stove, we summarize the recommendations for choosing dishes:
- If a copper vessel is recommended for a gas stove where the drink is cooked on fire, then in this case it is better to give preference to ceramic or porcelain dishes
- The bottom of the vessel must be thick and the shape conical
- The area of a ring can be any. It's okay even if it will be several times larger than the bottom of the dishes standing on it
Ingredients per Serving:
- 35 ml of black coffee brewed in Turkish
- 20 ml cream
- 3-5 g of dark chocolate,
- sugar to taste.
Recipe: make coffee in a Turk in the traditional way. While thickens settles in the cezve, whip the cream with sugar to steep peaks. Pour coffee into a warm cup, put cream on top and sprinkle them with chocolate. Serve with a sugar bowl or sticker, but as a rule, extra sugar is not needed.
From this video you will learn more about how to brew coffee in a Turk on gas:
Despite the popularity of modern electric coffee makers and automatic coffee machines, classic cezve for making coffee on a gas stove do not lose their relevance and are in great demand among lovers of delicious black coffee.
If desired, you can add various syrups, honey or other excipients to your usual drink, which further diversifies coffee with new taste shades and aromas.
A couple more important points for those who do not know how to brew coffee in a Turk on an electric stove:
- Be sure to put the Turk on the smallest fire. The slower the coffee heats, the more intense your drink will be. In this case, ground grains have time to show the alchemy of aromatic compounds and transfer all their properties to water molecules
- The electric stove does not heat up immediately, so it does not cool down instantly. As soon as air bubbles formed on the surface of the water begin to break through the foam, immediately remove the vessel from the burner. If you do not take off Turku, but just turn off the stove, the liquid will continue to heat up. And, it is likely that the foam will still run away and flood your plate
Coffee with honey
- Dissolve honey in warm water (to taste, 0.5–1.5 tsp per 100 ml of water).
- Pour ground coffee into the Turk, pour water with honey, then cook in the same way as Turkish coffee.
To improve the taste, add a pinch of cinnamon, cardamom, ginger or other spices to ground coffee. The drink turns out to be very satisfying (calorie content of 100 ml - about 300 kcal), gives strength and satisfies hunger, therefore coffee in a Turk with honey is good before exams or sports training.
Instructions on how to brew coffee in a Turk on a gas stove
Armed with a Turk and good coffee, we proceed directly to the cooking process. The cooking algorithm on a gas stove is quite simple, but has hidden nuances. And now we’ll tell about them.
How to brew coffee on a gas stove:
- Pour ground coffee evenly. If you prefer sugar, add it immediately to dry powder.
- Pour in cold water until the neck begins to narrow.
- Place the Turk on a gas stove and turn on a small fire. Approximately 2 out of 5. It is recommended that you even use a flame diffuser. So the Turk is provided with a slow, uniform warming. Keep an eye on the drink, bring the coffee to a boil. It takes 3-4 minutes.
- When the coffee warms up on fire, you will see a dark froth. Turn off the gas and set the Turk for a minute.
- Then put it on the fire again and already on the smallest, literally 1 out of 5, wait for the bubbles. Turn off the gas.
- Using a teaspoon, transfer a little dark foam to a warm coffee mug and once again put the Turk on fire. The flame should be barely visible. So you do not allow coffee to boil.
- The final stage of brewing is to give the drink a rest and precipitate the thick. Then pour into cups and enjoy the fragrant elixir.
Spy coffee, or Stirlitz (with garlic)
This recipe came into fashion after the publication of one of the novels of Yu. Semenov:
- Pour ground coffee into the Turk.
- Put ¼ garlic cloves in a turku. If the garlic is old - first remove the middle.
- Pour with water and honey and cook in the same way as Turkish coffee.
And now in detail about how to make coffee in a Turk on an electric stove - a step by step recipe with the necessary ingredients:
- To brew a strong espresso, take 100 ml. cold drinking water and 2 teaspoons of ground grains. Add a little sugar immediately. Literally one spoon, no more - otherwise your coffee runs the risk of becoming cloying
- Note that the water should reach the narrowest part of the neck of the vessel, but not at all to the top. Otherwise, the contents will escape even if you brew your espresso correctly. That is, on a very slow fire
- Now wait until the fluid has thoroughly warmed up. First, a crust forms on the surface, then the first air bubbles appear on it. It is at this very moment that it will be correct to remove coffee from the stove
Avoid intense boiling! The foam layer acts as a “lid” preserving the refined aroma of the drink: if this “lid” boils over, the smell and taste characteristic of a good espresso will disappear.
Repeat heating the coffee is desirable at least three times. After that, finally remove the vessel from the stove, pour its contents into a preheated cup and dilute with milk. Or add liquor to taste (no more than one dessert spoon) chocolate chips, or other components. Which do you prefer.
To form a thick and dense foam, you should take coffee finest grinding. In addition, the grains ground to dust have a minimum extraction time: in just a few minutes you can prepare a rich and tasty drink without special equipment - on a simple electric stove.
If you want your espresso or cappuccino to have a caramel aftertaste, use cane sugar rather than regular. You will need literally one spoon: put it on the bottom of the vessel and bake for a couple of seconds with coffee beans. And then add water. Thus, you get an exquisite flavoring composition that will captivate you from the very first sip.