Turkish coffee is a national drink in Turkey. It is considered legendary due to its amazing taste and unusual aroma. Many coffee lovers note a wide palette of flavors of this type of coffee - it can be sugary-sweet, as well as bitter and thick. The Turkish coffee recipe is simple to execute, but requires a lot of attention.
Coffee story
This recipe first appeared at the end of the 16th century on the territory of the Ottoman Empire. According to sources, in 1544 the first coffee shop was opened, offering its visitors an invigorating tasty drink. Since then, the process of making coffee in Turkish has turned into a whole rite, which is accompanied by numerous traditions and rituals.
By the way, the fact that the tradition of fortune telling on coffee grounds originated in Turkey is interesting. Usually after everyone has drunk coffee, the cups are turned upside down and left to cool on the saucer. After that, the hostess decrypts the information received.
There is another version of the origin of the coffee recipe in Turkish in Turkish. According to some scholars, caravans from Western Asia and North Africa began to prepare it for the first time. And the Turks, in turn, adopted the technique of preparation, so they began to call coffee Turkish. In Turkey, a cezve (turk) was invented for making coffee. It was in this country that coffee became a symbol of pleasant communication and home comfort.
Features of making coffee in Turkish
Properly brewed coffee can be considered a work of art. After all, this business requires great care and attention.
First you need to determine the size of the Turks for the preparation of the drink. To do this, you need to specify the number of guests who will drink coffee. As it turned out, such a moment is actually important, given the fact that if the drink is brewed in a Turk for four, and the Turk itself is designed for 5 servings, the taste and aroma of coffee will lose their perfection.
Turkish coffee is considered the most moody in matters of selection of ingredients. Water for him should be crystal clear, without any admixture of salts. If soft water is not at hand, distilled or distilled boiled water can be used. For the preparation of an invigorating drink, only the best quality coffee beans should be used. The grinding of such grains should resemble the grinding of flour. According to tradition, they use a special mortar to give coffee a special taste. By the way, grains should be fried immediately before cooking.
Classic Turkish Coffee Recipe
By tradition, this type of drink is prepared on a roasting pan, on which clean sand and pebbles are sprinkled in small quantities. A prerequisite is the height of the brazier - the Turk should get up almost neck-to-neck. Care must be taken to ensure that the frypot is heated evenly. This condition is necessary so that the entire layer is at the same temperature.
Periodically, you need to move the Turk from place to place, without touching the bottom. The addition of pebbles is also natural - it prevents the friction of the Turks on the brazier.
Cooking
Cooking process: cold water with sugar and spices is poured into the Turku, coffee is poured only into hot water, then the contents of the Turk are thoroughly mixed so that all the grains have time to soak.
The correct time to remove from heat is important - you need to remove it as soon as the foam reaches the neck. Then the foam is transferred to the cups, and again the boiling process is repeated. The number of boils can be from two to six times. According to professionals from Turkey, three hundred brews of coffee allow you to learn to recognize it by smell. Sugar and spices should never be placed in ready-made coffee, as this damages the foam.
The coffee is ready. Bon appetite!