How to brew coffee in a Turk: a word to professionals

Very many people think that they know exactly how to make coffee in the Turkish properly and tasty. A true cockpit is always sure that they know the rules of preparing their favorite drink best, that their technique is the most accurate and correct, unique and unique. However, in fact, this is far from the case - the preparation of a wonderful drink called coffee is associated with many subtleties and features, without observing which nothing will work. In addition, it is important to remember that you must always follow certain rules of preparation, without exception.

First of all, before you make coffee in a Turk, you should choose the right one. Ideally suited copper devices, which are slowly warmed up and just as slowly cool, keeping the temperature of the drink at the proper level. They can not be washed with special tools or brushed - the ideal solution for this is sand or even the most common laundry soap, which, of course, will then have to be carefully rinsed.

Also it should be remembered that quality and delicious coffee is prepared with the help of the product of the maximum fine grinding (literally into dust), mixed with a silver spoon. The water must be clean - ideally a well or water filtered, but not in any case boiled or hot from the tap.

It should be noted that the most delicious coffee is obtained from grains, the "age" of grinding and roasting of which does not exceed one month. Since basically we have to buy the product in the store, there is no certainty that this rule is observed. Therefore, it is better to choose coffee beans, store them in a cool place to preserve the aroma and grind just before you make coffee in the Turkish. Of course, true lovers and connoisseurs of coffee drink prefer to buy and roast the grains themselves, but not everyone will be able to perform this operation at a necessary high level.

At the first stage of preparation of a coffee drink, the Turks warm up on a slow fire. When this happens, you can "load" the powder - depending on the preferences it can be put more (for a strong drink) or less. Average serving - 1 teaspoon per small cup. To enhance the taste, you can put a pinch of salt in the drink. Next, the container with coffee, but without water should still warm up, then fall asleep to taste with sugar and seasonings. Those who already know how to brew coffee in a Turk, prefer nutmeg or cinnamon, ginger or honey.

At the next stage, the heated coffee powder with additives is filled with water - the colder the better. It remains only to stir and return to the fire. It must be remembered that the water level should not be higher than the narrowest place in the Turk, so as not to come in contact with the air and not lose the fabulous taste and aroma of the divine drink as a result.

This method is very convenient, because you do not have to think about how much to make coffee in a Turk and to detect the exact time. Once a thin film of foam has appeared on the surface - it can be removed and spread over prepared (rinsed with boiling water) cups. The procedure should be repeated several times, then make sure that the finally warmed up coffee began to rise, but did not boil. After that, it can be carefully removed from the fire, allowed to cool (no more than a minute) and then heated again. Repeating the operation two or three times - with each of them the aroma and taste of the drink will only increase and sharpen.

This recipe of coffee in the Turkish offers cooking, which takes quite a long time, but the result - no doubt about it - will be above all expectations. No caffeine can say that the drink is not cooked properly or has bad taste qualities.