How to brew coffee in Turkish

One of the most accessible methods of making coffee is brewing it in a Turk. It is also known as Turkish coffee. This is exactly how the drink was prepared during the wonderful century of the Ottoman Empire. Despite the simplicity of the recipe, it has its own subtleties, which we will tell you about.

Choosing a Turk is a separate issue that should be taken seriously. The successful outcome depends on the material and shape of the vessel in almost everything. A separate article is devoted to this topic; let us recall only the main rules:

the neck must be narrower than the base;

It is more practical to choose a copper or clay Turk.

The type of coffee can be any, the main thing here is a small grind. Trying to brew medium or coarsely ground coffee in a Turk will result in failure, because the taste from the beans will not transfer into the water.

If you have a good cup of coffee and freshly ground coffee, then proceed to the fascinating ritual of making it.

2 teaspoons coffee;

1 teaspoon sugar.

These proportions are personal and conditional. But in pursuit of the strength of coffee, you should not overdo it with its quantity. An excess of this ingredient will make the drink bitter.

Pour coffee into a dry pot and add sugar. No need to stir.

Pour in cool water of good quality, for example, filtered.

Place the Turk on low heat.

Watch the heating effect: you will see the formation of foam that will rise up. It is not allowed to allow the start of a violent boil and the disappearance of the foam; it is necessary to remove the Turk from the heat at the moment when the foam reaches the edges of the Turk.

Wait for the foam to settle and return the Turk to the heat again.

Repeat heating and removing from heat a total of 3 times. If you have time and desire to experiment, increase the amount up to 5 times. This will result in a more intense taste, and the dose of caffeine will increase.

There are people who are not limited to standards and want to brew Turkish coffee not just correctly, but completely.

If you are one of them, then you will need tips on improving the taste of the drink.

Warm the Turk and coffee before making. You should also warm up the cups into which the drink will be poured.

It is no coincidence that the manufacturing process in Turk is known for its slowness. Do not try to speed it up by adding heat; coffee should be brewed at the lowest heat setting;

Some people prefer to add sugar to the finished drink, but in vain, because this ingredient is important specifically during the brewing process. Thanks to sugar, a beautiful and strong foam appears, and heat is also transferred more slowly.

Add a few crystals of common table salt to the ingredients. This trick will help reveal the taste of coffee more fully.

For contrast, add spices to the recipe, for example, anise, cardamom.

After making it, lightly tap the Turk on the table, this will prevent grounds from getting into the cups, which will settle to the bottom.

Start brewing coffee in a Turk any day, and over time you will discover your own tricks and secrets for making a perfect drink.

Unique recipes

Apart from the traditional method, there are many interpretations on how to brew coffee in a Turk. We want to offer you some exciting thoughts.

The main difference from the method familiar to us is that instead of fire, the Turk is immersed in hot sand. This ensures truly uniform heating and produces a perfect and consistent taste of the drink. Naturally, this method is not available to many and not all the time, but if you have the ability, be sure to try it.

You should take less coffee: one teaspoon per 100 ml of water. Coffee is brewed in a Turk according to the general rules, but after removing from the heat, a topping of melted chocolate or liqueur with cocoa is added. After pouring into cups, decorate with whipped cream.

Different countries have established their own coffee traditions. Anyone can recreate them in their own kitchen. Now you understand how to brew coffee in a Turk and get a delicious, invigorating drink.

The most popular Turkish coffee recipes

Literally knowing how to brew coffee in a Turk, you will be able to prepare an indescribably tasty and fragrant drink. In all this, all the details matter. You should choose the right grains and strictly follow the brewing technology.

How to make Turkish coffee

Anyone can master the function of brewing coffee drinks at home. The main thing is to pay attention to several fundamental points and adhere to a number of rules.

How should the coffee grind be?

Most often, a mixture of robusta and arabica beans is used in production. In almost everything, the taste and smell of a drink depends on their ratio. The more robusta, the stronger the espresso.

The degree of grinding deserves special attention. If the fractions are extremely large, the drink will be sour. If you use powder that has been crushed into dust, it will become bitter.

FINE GRIND IS IDEAL. THE GRAINS SHOULD VISUALLY RESEMBLE POWDERED SUGAR.

How much water should I pour?

When planning to brew coffee in a Turk, you need to pour water just below the narrowed neck. Otherwise, when the foam is raised, the liquid will begin to pour onto the stove. Due to the fact that the water will not reach the narrow part, it is possible to avoid excessive contact of the drink with air. Accordingly, it retains a maximum of aromatic substances.

What fire to cook on

To prevent Turkish coffee from escaping during the brewing process, it should be boiled over low heat. This rule should be followed not only when making a drink on a gas stove. Low heat is also needed when using electric stoves.

When to add salt and sugar

Sugar, salt, cinnamon and any other spices are added to the cezve together with coffee powder only after the container has been preheated. The dry mixture is briefly kept on the stove and wait until the sweet crystals begin to melt. Only after this is water added. In this way, it is possible to brew an indescribably tasty, multifaceted drink.

When to remove from stove

Brewing coffee requires several steps. The cezve is removed from the stove immediately after the foam is raised. When it goes down, the dishes are put back on the fire. Such acts are done at least three times.

Manufacturing options

There is far more than one recipe for Turkish coffee. There are a huge number of options for making a fragrant drink. Of these, the most popular ones should be highlighted.

In Turkish

To brew Turkish coffee according to the classic recipe, you need to use a small roasting pan with small sand and pebbles. The following ingredients are used for all this:

50 ml water;
teaspoon of coffee powder;
sugar (to taste).

Manufacturing is done using the following technology:

Water is poured into the container and sugar is poured.
The cezve is immersed in hot sand up to its neck.
When the liquid becomes hot, crushed grains are poured into it.
When the foam rises, the dishes are removed from the sand.
The foam is transferred to a cup, and the Turk is again immersed in the sand.
They do this 5 times.

In Arabic

The development of Arabic coffee brewing involves the introduction of cardamom. The drink comes out stronger than Turkish. To make it you will need:

80 ml water;
a tablespoon of chopped beans;
a quarter teaspoon of cardamom;
sweet sand (to taste).

Sugar is poured into the cezve and fried. It should acquire a golden color.
Pour cool water into the container.
Coffee powder is combined with cardamom.
After the water boils, remove the Turk from the stove and pour the prepared mixture into it.
The ingredients are thoroughly mixed.
Place the dishes back on the stove and wait until the foam rises. Such acts are repeated three times.

The finished drink is immediately poured into a cup after production is completed. If desired, sprinkle the surface with cinnamon.

In Brazilian

To make coffee in Turkish Turkish style, the following ingredients will be useful:

100 ml water;
a quarter teaspoon of cocoa:
sugar (to taste);
a tablespoon of ground beans;
50 g ice cream;
30 ml rum.

Pour water into the cezve.
Add sugar and cocoa and mix the ingredients.
Add ground grains.
Heat the liquid until the foam rises.
Remove the container from the stove.
Strain the resulting liquid through cheesecloth. In this way it is possible to remove the thickening.
Add rum to the composition.
Place ice cream on the surface.

Viennese

The recipe for making a Viennese drink involves the use of the following ingredients:

50 g cream;
2 teaspoons ground beans;
100 ml water;
a teaspoon of sweet sand.

Using a mixer or a regular whisk, carefully beat the cream.
Heat sugar with coffee beans in a Turk.
Pour water into the container and wait for foam.
Pour the drink into a cup.
Place whipped cream on top.

It is customary to sprinkle purchased coffee with chocolate chips, cinnamon, orange zest or nuts.

Warsaw style

To brew Turkish coffee according to the Polish recipe, the following ingredients will be useful:

100 ml water;
2 teaspoons ground coffee beans;
sugar (to taste);
100 ml milk.

You need to do the following:

Pour coffee powder into the cezve and pour in water.
Add sweet sand to the composition.
Heat the mixture until the foam rises.
Set the container aside and leave for 3-4 minutes.
Strain the liquid.
In a separate bowl, heat the milk, but do not bring it to a boil.
Pour warm milk and coffee into a cup.

With honey and spices

To brew a tasty drink, the following products will be useful:

teaspoon of coffee powder;
100 ml water;
3 dark peppercorns;
a pinch of crushed nutmeg;
a teaspoon of honey.

Ground beans are poured into the Turk and pepper is added.
Pour in water and heat it well.
After foam appears, pour the liquid into a cup.
Add honey to the composition.
The surface is sprinkled with nutmeg.

With cognac

It is customary in France to prepare coffee with the addition of cognac. The following products are used for all this:

3 teaspoons crushed grains;
100 ml water;
2 tablespoons of cognac;
a pinch of sea salt.

Perform a few simple manipulations:

Place the cezve on the stove and heat it well.
Pour coffee powder and salt into the bowl.
Pour in water.
Simmer the liquid over low heat until the foam rises.
Remove the Turk from the heat.
Repeat such manipulations three times.
Warm a cup and pour cognac into it.
It’s not enough to cool the coffee and pour it into a container with alcohol.

How to change a Turk

Coffee can be brewed not only in a cezve. Instead you can use:

a small aluminum pan;
geyser coffee maker;
earthenware jug;
stewpan

Turka is an ideal vessel for brewing coffee drinks. It is used for this purpose all over the world. Despite the emergence of the most modern units, almost all coffee lovers to this day continue to prepare their favorite drink in a cezve. This is justified by the fact that in such a container it is possible to fully reveal the taste and smell of coffee beans. In addition, the cooking process itself is indescribably interesting. It has become a typical ritual that precedes coffee drinking.

Turkish coffee: brewing secrets and the best recipes from different countries

We are accustomed to calling any coffee brewed in Turkey “Turkish coffee,” although this is not entirely correct. The fact is that literally the same manufacturing method is popular in almost all countries of the Middle East, North Africa, the Balkans and even the Caucasus.

The vessel for making coffee in the Eastern style has its own name everywhere: for example, in Armenia - srdjep, in Arab countries - dalla, in Greece - briki, in Macedonia, Serbia, Bulgaria and Turkey - cezva. Our language adapted the word “Turk” for this vessel, starting specifically from the Ottoman custom of brewing strong and sweet unfiltered coffee in it directly on the fire, which later came to be called “Turkish coffee”, or, what is most correct, “by -eastern."

Now we have decided to tell you how to properly brew perfect Turkish coffee, observing all the subtleties of making this drink, and what recipes you should definitely pay attention to if you prefer this particular type of coffee, even to a gentle cappuccino or latte.

Choosing coffee

Since oriental coffee is drunk unfiltered, you should choose the finest grind of beans to make it (often called “dust”).

If for some reason you do not trust the manufacturers of ground coffee (here, of course, almost everything depends on the properties of the brand), your main assistant will be a coffee grinder, manual or electronic, because freshly ground beans are the key to the wonderful taste and special smell of the future coffee.

The second thing you need to pay attention to is the type of coffee. Despite the fact that almost everyone says that the variety does not matter and the drink will turn out delicious regardless of this factor, connoisseurs of Turkish coffee recommend preferring fragrant Arabica to strong robusta.

The main secret: the golden mean in choosing a rational type of coffee, as you probably already guessed, lies in the consistency of two types.

Electing a Turk

The main requirement for a Turk is small size. In huge vessels, coffee always comes out tasteless and usually undercooked. Perfect size - for one serving of coffee, perfect shape - wide bottom and tapering edges closer to the top.

At first, Turks were made of copper, but now you can get confused by the huge assortment of different utensils. Aluminum, steel, brass, silver, copper and even clay are used to produce Turks.

The best materials, as before, are copper (durability and affordable cost), brass (it makes strong vessels that do not spoil the taste of the drink, as happens, for example, with steel) and silver, from which they make truly beautiful, luxurious dishes that will serve their owner for a long time.

Choose a pot with a long wooden handle: making coffee will be even more convenient and you will literally not get burned by the steam. The walls of the vessel must certainly be thick.

The main secret: before making the drink, slightly warm the Turk and only then pour in the coffee.

Water matters

One of the features of oriental coffee is brewing in cool water. The colder the better - this way the taste and smell of coffee will have time to fully develop. Make sure that the water is damp, soft, without any impurities or foreign odors.

Natural, untainted water is ideal for brewing oriental coffee. You can also use a home filter to prepare water for your drink. The softer it is, the more delicate the taste will be.

The main secret: if you want to give your coffee a unique, mild taste, put a small pinch of salt in the Turk.

Watching the temperature

The basic rule for making Turkish coffee is not to let it boil under any circumstances. That is why you should tune in to the eastern slowness and complete calm.

Under no circumstances leave the stove or be distracted by other things: by letting the drink boil, you will only spoil it, destroy the foam and stain everything around. Cook it over a slow fire or on sand - this can be done even at home: pour a mixture of salt and sand into a deep frying pan, immerse the Turk in it and put it on low heat.

The main secret: do not let the coffee boil, interrupting this process every time the foam starts to rise. Repeat this again or twice - then the coffee will be ready and will not remain undercooked.

Don't forget about the fragrant foam

The real highlight of oriental coffee is the warm, thick foam. It contains all the taste; under no circumstances should it be upset, removed or thrown away. It is the foam that retains the narrow smell of coffee in the Turk, clogging it at the very neck.

The foam head should rise to the top a couple of times while you brew the coffee. When it is ready, tap the Turk on the table and wait a little for the grounds to settle. To make it settle a little faster, you can add a teaspoon of pure water to the drink.

The main secret: after removing the foam from the finished coffee with a spoon, you can put it on the bottom of the cup or on top of the already spilled drink.

Coffee grounds

Ready-made oriental-style coffee is poured into cups directly with the grounds, in no case using any strainers or filtering it. If you choose a fairly fine grind, the grounds will not float on the surface and spoil the texture of the drink.

After you pour the coffee into cups (almost all Turkish coffee connoisseurs advise warming them up in advance), do not drink it immediately. Let it sit for a little while so that all the thick stuff settles to the bottom.

The main secret: do not throw away the coffee grounds! The copious sediment that constantly remains in a cup of oriental coffee is used not only for fortune telling, but also for purely practical purposes (housekeeping, personal care, interior decoration).

Oriental coffee service

Apart from the fact that Turkish coffee cups must be warm, they must also be small, orientally fragile and luxurious, usually made of ceramics or porcelain. Choose a coffee set and don’t be lazy to serve coffee exactly this way: it’s not customary to pour the drink into large cups.

Drink and serve coffee slowly, in an oriental, smoky way: this drink is not drunk on the go, it must be savored and drunk in small sips, enjoying the catchy taste and rich aroma of freshly brewed coffee.

Be sure to ensure that your guests have a glass of cool water along with their coffee - the meal begins and ends with a sip of water. There must also be a sugar bowl on the table. The perfect snack for this drink is oriental sweets or dried fruits. You can put dates, figs, Turkish delight in small beautiful vases - such sweets will perfectly set off the bitter taste of coffee.

The main secret: add a pinch of ground cardamom to your coffee - it will give the drink an exotic taste and perfectly smooth out excess bitterness.

The best recipes

Start with the most traditional, regular Turkish coffee recipe. Four ingredients (coffee, soda, salt and sugar), a couple of minutes of patience - and a lot of pleasure from a perfectly brewed drink.

If you are already bored with this kind of coffee, try brewing it with spices. The recipe remains the same, only in a heated Turk for you, in addition to sugar, you will need to put cloves, vanilla, cardamom and cinnamon.

Another unique variation of regular Turkish coffee is coffee with whipped chicken yolk, which is whipped properly (you can add sugar) and later added directly to the coffee.

Having brewed coffee in a Turk, you can use it to make the usual Portuguese Gallon - a warming drink made from strong coffee and milk.

And naturally, cool, tasty, fragrant, coffee brewed in Turkish according to all the rules is ideally suited for making Irish coffee with whiskey and whipped cream: the drink will be strong, rich and warming.

Turkish coffee: recipes for making it

Making coffee in a Turk is the oldest method of brewing coffee. This method still has many fans who rightly believe that only in this container can you get thick and rich coffee with a wonderful aroma. But to get such a drink you need to know certain aspects and simple manufacturing rules.

How to properly brew Turkish coffee

The coffee pot must be clean.
Do not drink tap water. It is best to take filtered or bottled water. The properties of the finished drink depend on the properties of water. The water must be cool and not boiled.
Ground coffee should be very finely ground for the best extraction of the aromatic essential oils and caffeine included in its composition. It is best to grind the coffee just before making the drink.
Before adding coffee, the Turk should be slightly warmed over low heat. After this, you can pour in the ground grains, add cool water, stir slightly with a spoon or a wood stick and put on medium heat.
Turkish coffee does not need to be boiled. Just turn up the heat until the foam rises to the edges and remove from heat. If desired, repeat this process 2-3 times to increase the strength of the coffee.
Coffee cups also need to be warmed before pouring into the drink.

If you follow these rules, you will get hot, thick and fragrant coffee with foam on the entire surface of the cup.

Delicious Turkish coffee - how to brew it at home

In the era of various types of coffee makers and coffee machines, true gourmets still prefer to brew coffee in a Turk.

Various recipes are used to make Turkish coffee. Let's look at the most popular ones and the common ones among them.

Turkish coffee recipes

Turkish coffee recipe

Pour 1 teaspoon of ground coffee and sweet sand into a heated pot.
Place over low heat until the coffee foam rises.
Remove from heat for 2-3 minutes and put back on the heat until the foam rises.
Repeat the function again.

Arabic coffee

Pour 1 teaspoon of sweet sand into the heated Turk, pour cool water to ¾ of the size of the Turk.
Bring to a boil, (but do not boil) remove from heat.
Add 1 teaspoon of ground coffee, stir and bring to a boil.
Remove from the stove, add water and return to heat until it boils.
After this, the finished Arabic coffee can be poured into coffee cups.

Caramel coffee

Pour 3 teaspoons of sweet sand into a heated Turk and place on low heat until the melting sugar acquires a brown caramel color. It is important to prevent the sugar from burning, because... the finished drink will taste like burnt sugar.
After the sand turns into caramel, pour water and add 1 cinnamon stick.
Bring to a boil, remove the cinnamon and add 1 teaspoon of finely ground coffee.
At the moment the foam rises, immediately remove the Turk from the heat.
Let sit until the coffee grounds settle and pour into coffee cups.

In fact, when making Turkish coffee, various spices and herbs are often added, which gives it a special and unique taste.