Turkish coffee - a home-made recipe

Kitchen appliances and utensils: Turk, mortar and pestle, teaspoon, Turkish coffee cup.

Ingredients

Step cooking

Turkish coffee is brewed only in cezve, and in nothing else. No coffee machine will make you real coffee of this kind. Cezva, or in another way, Turk is a traditional vessel in which coffee has been brewed for centuries.

Traditional turk - copper, covered with tin or silver on the inside. A wide bottom and a narrow neck are characteristic features of this item. Therefore, the first step in making coffee in Turkish is to choose the right Turkish. It should be exactly as described above.

1. Keep in mind that water is poured into a Turk strictly up to the neck narrowing point - no more, no less. Therefore, in every Turkish house there are not one or even two Turks, different in volume - for a different number of guests. The volume of a traditional Turkish coffee cup is 50-60 ml. Therefore, to prepare two cups, you need to take a Turk with a volume of 120-130 ml, three - 180-190 ml, etc.
   
   Water for the preparation of traditional coffee is taken only pure, purified, soft. Almost 80% of the taste of coffee depends on the taste of the water itself.Only 100% arabica coffee is needed, and the grinding should be ultrafine (like flour). Ideally, the coffee will be ground just before brewing.
2. Cardamom is added to traditional Turkish coffee. Before cooking, it should be crushed with a pestle in a mortar. 1 seed is placed in 2 cups.
   
3. Sugar is used brown. It is believed that it is more suitable for revealing all notes of coffee taste and aroma. If all conditions are met and the components are assembled, you can proceed to brewing coffee. Pour a measured amount of brown sugar into the Turk. If you need sweet coffee, then put 1 tsp. sugar for 1 coffee cup; if not very sweet, then ½ tsp. But even if you are a lover of unsweetened coffee, you need to pour a few grains, this will reveal the whole rich bouquet of aroma and taste of coffee in Turkish.
   
4. Now you need to put the cardamom grains, previously crushed in a mortar. Pour water to the narrowest point in the neck. The place that is left on top is needed to lift the coffee foam. Pour ground coffee into the Turk and mix.
   
   Attention! This is the only time that the contents of the Turks are mixed with a human hand. Some experts do not mix even at this stage.
5. Put the Turk on a slow fire. Traditionally, Turkish coffee was made on sand in a roasting pan. Now more often cooked on a conventional gas or electric stove. Turk can be moved lightly along the heating element, but only very smoothly and carefully. This will ensure uniform heating and protect against burning.
   
6. When the coffee froth begins to rise, the coffee is immediately removed from the fire. A few seconds allow the foam to fall and set on fire again. Foam begins to rise almost immediately, again it is necessary to remove the Turk from the place of heating. And so three times.
   
7. When the Turk was last removed from the fire, you need to give a couple of minutes of coffee to relax and brew. And you can pour in the cups! Enjoy it!
   

Important! Turku is never washed with detergents, becauseshe can absorb the smell and give it away while making coffee. Wash only with clean water.

Video recipe

If you are interested, you can watch a video where a professional makes coffee in Turkish. You will be convinced that during the preparation process there is nothing complicated. This is just a set of specific actions that absolutely anyone can repeat.

Traditional classic Turkish coffee is a strong enough coffee option. They don’t just drink it, they enjoy it. Serve such coffee with clean cold water. It will wash away the taste of coffee after each sip, and then the next sip will give a new sensation. After the last sip, they do not drink water so that the magnificent aftertaste does not disappear. Milk or cream is never added to the classic recipe.

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