Coffee with milk in Turk - an easy recipe and a tasty result

Kitchen appliances and utensils:classic Turk with a narrowed neck, a teaspoon, coffee cups.

Ingredients

Step cooking

1. Pour coffee, pour milk and put the Turk on a small fire.
   
2. When you hear the sounds of hissing and gurgling in a Turk, it means that the coffee is almost ready - be alert. When the foam begins to rise, you can remove coffee from the fire.
   
3. It is important that it does not boil, and the foam does not run out. We pour coffee into the cup as soon as the Turk was removed from the fire. The downside is that a lot of thick gets into your cup. If you do not want the ground coffee to crunch on your teeth, you can put the Turk down and wait a couple of minutes until this whole thick settles to the bottom. Then pour into the cup.
   

When brewing coffee in a Turk, four factors are very important:

• The coffee you use is important so that it is freshly roasted and roasted specifically for making coffee in a Turk. This information must be indicated by the manufacturer on the packaging. The coffee should be closer in color to medium roast than dark. Another small nuance: coffee grains should be roasted so as not to completely caramelize the crust on the grain surface, and all processes took place inside. This is evident due to the not very uniform color of the grains. They are dull and a little like specks. Even if you try to crack this grain, you will feel that it is very hard. And if you take the grain under the Espresso and bite it, then it will be easy to break, bite and chew. This means that everything that was inside the grain came to the surface and became dark brown, that is, sugar came out. Coffee in Turkey is not prepared in 30 seconds, like Espresso, but in 3-4 minutes, so it is important that the sugar remains inside, so that the coffee does not go into bitterness, but, on the contrary, becomes sweet.
• Proper and fresh grinding immediately before cooking is important. It is undesirable to use pre-ground coffee, because coffee, in principle, comes into contact with oxygen and begins to oxidize, while ground coffee makes it 1000 times faster than whole grains. Under the Turk grinding is needed, like very fine sand. If you grind it into dust, then there is a better chance that the coffee will turn out bitter.
• The quality of the milk you use to make coffee: it is best to choose ultra-pasteurized at about room temperature.
• The correct choice of the Turks. There are many different opinions about this. The most ancient and classic material for making a vessel is copper. Silver is better than copper, but here the decisive factor solves the issue of price. Both vessels will last forever. There are also glass, clay. You can use the Turks and stainless steel, but their thermal conductivity is much lower than copper, which affects the quality of brewed coffee. Copper Turk is the best option. It is the copper Turk that warms up evenly and transfers the heat of coffee. But it should not be made of pure copper, but coated inside with food tin or silver. The shape of the Turks also matters. The difference between the diameters of the wide and narrow parts should not exceed 20%.The volume of a Turk starts from 50 ml and ends with a professional - 350 ml, but in any case, you need to follow this rule: use one Turk to make one cup of coffee, so as not to disrupt the preparation process. Removing coffee from a stove or sand, we do not finish the preparation process. He will continue to cook in your cup.

Video recipe

In this video, coffee in milk will be made right before your eyes.