What you need to brew coffee from beans. What is coffee brewed in? What to brew coffee in

Coffee... Strong - like love, black - like night and sweet - like sin! And there is only one way to get rid of this temptation - drink it!

Millions of people around the world begin their day with a sacred meditation - the coffee ritual. In addition to coffee, it requires three indispensable attributes: a Turk - better than copper, a spoon - better than silver, and water... better than holy. No, of course, water, like a spoon, can be quite ordinary. But it’s not worth replacing a Turkish or Arabic cezve, even with the most convenient coffee machines. Not a single machine can convey the subtle taste of the East, which contains the spirit of the times, unshakable traditions and real coffee magic.

The most popular are three main varieties of coffee: highland Arabica, strong Robusta and aromatic Liberica. As for the quality of coffee, it is usually determined by three main parameters - the size and density of the grain, its aroma and adherence to technology. It is the methods of roasting, grinding and brewing coffee that determine whether it will be an ordinary drink or a true elixir of life that has no equal.

Arabic, Turkish, French coffee, coffee with cardamom, ginger, pepper, chocolate, milk or honey... All this is the art of preparing a drink from coffee beans, which has become part of the culture in many countries. From simple huts it has evolved into luxurious coffee shops with oriental interiors and cozy homes where no one can imagine life without this legal drug.

Making coffee: TOP 5 recipes

Recipe 1. Classic Arabic coffee on sand

The traditional Arabic method of brewing coffee is controversial. Some determine its authenticity by using special spices, while others insist that only coffee prepared on sand is worthy of the “Arabic” prefix. All coffee recipes have a right to life, but only a drink brewed using ancient technology can be called Arabic. We will try coffee, the recipe of which has been tested and approved by true connoisseurs who know a lot about the Arabic brewing method.

For 1 cup: a teaspoon of sugar, two teaspoons of finely ground coffee, a glass of water.

Heat the empty cezve on hot sand, add freshly ground grains. Pour a teaspoon of sugar into the bottom of a hot dish (determine the exact amount according to taste).
Slightly deepen the cezve into the sand and wait until the sugar begins to caramelize.
When a light brown color appears, pour water into the vessel, just above half of it. Stirring with a long spoon, bring to a light boil.
Remove the ladle from the hot sand and add freshly ground coffee. Mix everything again and add a large spoonful of cold water. This action will prevent the drink from boiling too quickly and the coffee will have time to saturate the taste. Return the cezve to the sand.
There is no need to interfere further with the brewing process. But as the lush foam appears each time, it should be carefully removed with a spoon and transferred to a cup. This is one of the main secrets of delicious coffee.
The next important point is not to let the coffee boil quickly. As soon as the uncontrollable foam tries to overflow over the edge of the cezve, the ladle must be immediately removed from the sand. This action can be carried out 3-4 times. If you need particularly strong coffee, you can add another spoonful of water and start brewing again.
Pour the drink into a cup, keeping the sediment at the bottom of the vessel. Drink piping hot. This is another sign of ideal coffee prepared in oriental traditions.

The best spices for Arabic coffee are cardamom, cinnamon, ginger, and nutmeg. If you want to diversify the classic taste with a spicy flavor, you should add spices along with coffee.

Recipe 2. Turkish coffee

For 1 cup: two teaspoons of finely ground coffee beans, a teaspoon of granulated sugar, one hundred grams of water, a handful of salt.

Start preparing coffee by heating a copper pot over the fire for 15-20 seconds. Warm the coffee only slightly so that it releases the aroma better (about a minute).
Add sugar and pour cold water to a level just below the narrowest point on the neck of the vessel. Season the drink with a pinch of salt. Cook over low heat.
Monitor the formation of foam throughout the entire coffee brewing process. When it starts to bubble slowly, you need to quickly remove the Turk from the heat and not allow the “cap” to collapse. It will block the outlet for coffee aromas, so the narrower the neck of the Turk, the better.
When the foam “calms down”, the vessel can be returned to the hob. Repeat the process 2-3 times. For shallow Turks, end the number of repetitions at two.
To make the sediment settle faster, you can lightly tap the ladle on the table, but this should not destroy the nut-colored foam that has formed on the surface.
Pour the drink into a hot cup. Small particles and foam should get there along with the coffee. The latter in the east is a sign of properly prepared coffee. Her absence there is considered an insult to the guest.

Recipe 3. French coffee

For 1 cup: a teaspoon (with top) of ground coffee beans, a teaspoon of sugar, a teaspoon of Cocoa liqueur, whipped cream.

Pour fresh coffee into the heated pot. According to the French version of the drink, it should not be too strong, but this is a matter of taste. The quantity of ground beans can be increased. Pour water over the coffee and place on the stove with the lowest heat possible.
As soon as the surface of the drink begins to be covered with the first bubbles, add sugar and stir until the crystals dissolve.
After a lush foam has formed, remove the coffee from the heat three times. Once brewing is complete, allow the coffee beans to settle to the bottom.
Pour the coffee into a warm cup, pour in the cocoa liqueur. It can be replaced with a thin chocolate topping.
Coffee, which is served in Paris “with a view of the Eiffel Tower,” is decorated with airy cream so that it just covers the foam on the coffee.

Recipe 4. Ice coffee "Eskimo"

For 1 cup: a tablespoon (topped) of ground coffee, a teaspoon (or to taste) of sugar, a glass of water, a few pieces of dark chocolate, 2 scoops of ice cream.

Prepare coffee using the “Turkish” method from water, finely ground coffee and granulated sugar (how to brew is indicated above).
Infuse the finished coffee a little, strain and cool completely.
Melt dark chocolate bars using a steam bath. You should get 3-4 tablespoons of liquid chocolate.
Pour the cold coffee into a cocktail glass and place ice cream balls (or 2-3 tablespoons) on top.
Drizzle melted chocolate over the coffee cocktail.

Recipe 5. Coffee according to Lady Di’s original recipe

For 6 servings: 6 tbsp. spoons of coffee beans, 10 g of coffee extract, 100 g of coffee mousse, 4 lemon slices, a tablespoon each of sugar and rum.

Grind the coffee beans using a coffee grinder. For this recipe, the grind should not be too fine.
Pour coffee powder into a pot, add chilled water and place on hot sand.
After foam has formed, without bringing the coffee to a boil, remove the Turk from the sand.
Turn the coffee cups over and soak the edges in rum, then dip the cup in sugar grains.
Carefully pour the drink into cups without touching the walls. Pour a little coffee extract into each and add a large spoonful of coffee mousse.
Garnish coffee cups with thin lemon slices. They can be placed on top, or they can be carefully placed on the edge of the cup.

Coffee is a drink with a subtle, oriental soul. To reveal and experience the full depth of its aromas and tastes, coffee must be brewed as required by coffee traditions.

The quality of the taste of the finished drink is influenced by the type of coffee. Coffee made from premium Arabica beans will have the best taste. The first and second varieties include some Robusta.
Turkish coffee should be brewed very slowly over low heat. Gradual heating allows you to fully reveal the aroma of the drink.
For Turkish coffee, it is better to use finely ground coffee. The grains should be ground immediately before cooking. Essential substances evaporate very quickly, and during long-term storage, coffee will lose all its charm - aroma.
Water requirements: soft, without impurities, not boiled.
A pinch of salt will help emphasize and consolidate the flavor notes.
No matter how much sugar is criticized in natural coffee, it is a necessary component. Firstly, sugar does not allow water to boil quickly - added at the very beginning of brewing, it forms a syrup at the bottom, which conducts heat for a long time. Secondly, sugar promotes better foam formation, and thanks to it, it adheres more firmly to the surface.
If you pour sugar into an empty pot and start making coffee by caramelizing the sugar, then the finished drink will have a slightly pleasant caramel tint. However, you need to be extremely careful with this “trick”, because... Sugar can be overcooked and burned.
If, before pouring coffee into a cup, add a spoonful of cold water to the cup, or lightly tap the cezve on the table a couple of times, the caffeine will settle and will not get into the drink.
You need to pour hot coffee into heated cups. This way it will cool more slowly and continue to reveal its flavor right in the cup.
The same type of coffee will give different flavors if you add spicy spices: cardamom, anise, cinnamon, cloves, etc. The amount of seasoning is determined by taste, but you should not add more than the tip of the knife.

Deliciously prepared coffee- an indicator of the highest skill. The process cannot be underestimated, and fuss and haste are inappropriate here... After all, sometimes coffee is entrusted with the most important mission, in which it is salvation from loneliness, or the right reason for a meeting, or a mediator resolving disputes. Or perhaps he is simply a witness to life’s small celebrations or a participant in big victories. Who knows where and when coffee may decide our fate...

Revealing the soul of this magical drink is not easy. The cooking process takes no more than ten minutes, but includes many nuances and subtleties that should not be neglected. Traditions and advice from modern baristas will tell you how to brew coffee according to all the rules of art so that the beans fully release their aroma.

A professional barista simultaneously takes into account at least a hundred factors that influence the taste of the drink.

The basic rules for brewing coffee can also be useful for home use.

It is important to select high-quality grains and properly maintain their freshness.
Coffee should be ground in small quantities, immediately before preparation, so that it does not lose its aroma and beneficial properties.
Water quality is equally important. Water should be unboiled, filtered, and have a fresh taste. Water hardness should also be taken into account. The optimal value is considered to be about 10 dH on the European scale. Hardness salts bind and precipitate the extracted substances. As a result, a dirty rim appears in the cup, and the drink loses its strength.
Cooking in Turk requires special attention and skill. To better reveal the aroma of coffee, ground beans can be poured into an empty pot and lightly fried.
During the preparation process, do not stir the drink so as not to destroy the foam formed on the surface. Several circular movements of the Turk will help to distribute the coffee evenly on the bottom. If the coffee “lives” under the foam, that is, moves slightly, this will improve its taste.
The drink should not boil otherwise, it will lose its aroma and acquire an unpleasant bitter taste, which has nothing to do with the strength and richness of the coffee. The optimal temperature is 85-95 C, when the water boils “white spring”.
Various kitchen devices: coffee machines and coffee makers significantly speed up the preparation process. The simplest device for quickly brewing coffee is a French press. The preparation process in it includes infusion and squeezing, and also allows you to regulate the strength of the drink.
Half a spoon of butter will help soften the taste of strong coffee.
You can pour coffee without sediment without using a sieve. A spoonful of cold water added to the turk will help the consistency quickly settle to the bottom.
Serving coffee also affects the taste of the drink. For example, in a heated cup, a drink reveals its aroma better.

How to brew coffee in a Turk on the stove

True connoisseurs agree that coffee brewed in a Turk has the richest and brightest taste. In it, the contents are heated slowly and evenly, so the maximum amount of aromatic substances and beneficial enzymes passes from the ground grains into the water.

The most important secret: coffee is not brewed, but brewed. Cooking temperatures that are too high destroys the aroma and strips the coffee of its antioxidant properties.

To properly prepare Turkish coffee on the stove you will need:

finely ground coffee – 7 g;
sugar – 1-2 bar spoons;
water – 100 ml.

In Turkish coffee, coffee is prepared in small quantities, for one or two cups. The extraction process in this volume is much more efficient than in large coffee pots.

Pour a couple of tablespoons of water into the Turk and add sugar to taste.
Heat over low heat until the sugar melts and darkens. This technique is called caramelization, it will give the aroma of the drink a specific note. It is important not to overcook the sugar so that it does not burn.
Next, the Turk is filled with cold water. The cone-shaped shape allows you to reduce evaporation from the surface, the optimal amount of water is exactly up to the neck of the Turka.
Add ground coffee. To use in Turk, you need the finest grind to get strong, invigorating coffee with a stunning aroma.
The drink is heated over low heat. The slower the heating, the richer the taste. Traditionally, Turkish coffee was prepared on hot sand. Nowadays, specialized stores offer gourmets “sandboxes” for making coffee.
When the water temperature approaches the boiling point, a thick and dense foam will begin to rise on the surface.
Remove the Turka from the heat for one minute so that the water in it “calms down.”
The coffee is heated three times without boiling. This is the most critical stage when coffee cannot be left unattended. The flow of foam begins very slowly, but it can “escape” suddenly, in a matter of seconds.
Finally, the invigorating elixir is ready, and it is poured into cups.
Coffee is served with foam. It is either carefully poured or transferred with a spoon. This foam is one of the important secrets of real coffee. It preserves essential oils in a hot drink, creating that divine aroma that helps you wake up and feel the fullness of life.

There are many recipes for making Turkish coffee. They offer a variety of spices and seasonings, and also have different ways of serving the drink. But the basic principle of extracting over low heat in three steps and maintaining a thick foam remains unchanged.

Recipe in a saucepan on the stove

If you don’t have a Turk at hand, or you need a large amount of drink at once, resourcefulness and ingenuity will help out. If necessary, you can prepare coffee in a saucepan on the stove. The main task is to preserve the taste and aroma of the drink in unsuitable containers.

The problem is that the large bottom area and evaporation surface will not allow creating the right conditions for the extraction process and preserving valuable essential oils. To compensate for the shortcomings of the cookware, you will have to constantly reduce the temperature of the drink during the preparation process.

In addition, you will have to increase the preparation time and coffee consumption:

20 teaspoons of ground coffee;
1 liter of filtered water;
sugar to taste.

It is better to choose a saucepan made of stainless steel or enameled so that the drink does not absorb foreign odors.

Cool the metal spoon in the freezer.
Pour sugar and coffee with part of the water.
We put the pan on the lowest gas setting. If the burner is smaller in diameter than the bottom of the pan, a flame divider will be useful.
At the first signs of movement in the drink, the appearance of individual pop-up bubbles, move the pan onto a towel generously moistened with water. This is the first stage of cooling the drink.
The coffee in the pan rests, covered, on a towel for a minute.
The rest of the water is added to the drink. So we lower the temperature of the drink again. Place the pan on the stove.
When the coffee tries to boil a second time, you need to stir it with a spoon frozen in the refrigerator. This is the third stage of cooling.
Some foam will accumulate on the surface of the drink. Without allowing the coffee to boil, stir it again and place it on a regular stand, without a towel.
Coffee should be poured into cups immediately, preserving the foam as much as possible.

Despite all efforts, most of the aromatic oils will have time to evaporate, because the foam did not completely cover the drink during the preparation process. The taste of coffee can be improved by using spices and herbs: vanilla, cinnamon, nutmeg, ginger, star anise.

Preparing classic espresso in a coffee machine

The modern pace of life requires speeding up and automating all processes. Not everyone can afford to spend a few minutes in the morning brewing coffee according to all the rules, without being distracted and without letting it go to the stove. Fortunately, modern technology helps make real coffee with a minimum of effort.

Espresso coffee is prepared in a coffee machine in 20-25 seconds.

The holder is heated with water and wiped with a dry cloth. Ground coffee should only come into contact with a clean, hot surface.
Coffee beans are ground in the amount necessary to fill the portafilter. A 30 ml serving of coffee requires 7-9 g.
To prepare in a coffee machine, you need a medium grind.
Ground coffee is loaded into the holder. The contents must be compacted so that a “tablet” is formed in the portafilter, which will allow extraction of the entire layer of coffee. If the coffee is unevenly distributed, the water will pass through where the layer is smaller or looser and will not brew all the powder. The “tablet” is created using a special tool – tempera.
The cup is heated by pouring boiling water over it if the coffee machine does not have such a function.
Recommended pressure is 9 bar, water temperature is 90 C.
They turn on the pour, and in half a minute the drink is ready.
Properly brewed espresso is covered with dense light brown foam.
Espresso is served with a glass of cold water, it cleanses the taste buds, and the sensations from sip to sip are not dulled.

Coffee in a drip coffee maker

This device is designed for preparing several servings of drink at once. If the reservoir is not full, malfunctions may occur.

Water is poured into the tank to the maximum level.
The cone filter contains 20 g of medium-ground coffee per 100 ml of water.
The cooking process starts. Water from the tank boils and flows in a thin stream into a filter filled with ground coffee. Its temperature drops slightly during the process, which is optimal for preparing the drink.
Coffee comes into the storage cup in small portions.
In a drip coffee maker, the drink will brew for at least 4-5 minutes.
Coffee from such a coffee maker lacks any specific foam and has a rather ordinary taste. You can improve the quality of the drink by using the device at minimum power. This will make the coffee brew slower and make the extraction more efficient.

How to brew coffee in a geyser coffee maker

The principle of preparation is as follows: the water in the lower container is heated, steam is formed above its surface, which pushes hot water through the filter with ground coffee. All water from the lower container rises to the upper part. It is important that coffee is brewed with hot water and not steam. The steam will burn the coffee, so you need to stop the process in time.

Prepare strong coffee in a geyser coffee maker:

Cold water is poured into the lower part, strictly up to the safety valve.
Coffee is poured into the filter in a lush mound. There is no need to compact it, otherwise water may not pass through the dense layer.
Medium grinding required. The size of the filter determines the amount of coffee.
The upper part is installed on top of the filter, in which the coffee will be collected.
The coffee maker is placed on the stove, or plugged into the network if it is electric.
When all the water moves into the upper container, a characteristic hissing sound will be heard.

The coffee will be many times stronger than in a French press or drip coffee maker.

Step-by-step cappuccino and latte recipes

The two most popular types of coffee are made with espresso and a large amount of milk with foam. However, they are easy to distinguish by taste and appearance. Cappuccino has a bright, rich taste of coffee itself, and latte has a delicate milky taste with a coffee tint.

Cappuccino is coffee with milk added.

Ingredients:

60 ml of espresso prepared in a Turk or coffee machine;
100 ml milk;
sugar and cinnamon to taste.

Prepare cappuccino in a small cup.

Heat the milk to 70 C.
Beat it with a blender or French press until foamy. It should be thick and dense, without bubbles. Properly prepared foam can withstand the weight of a whole spoonful of sugar.
Freshly prepared hot espresso and milk foam are poured into the cup. Using special devices or simply sleight of hand, you can create a pattern on the surface of the foam. It will stay on for 12 minutes. This is just enough time to enjoy the drink and decorations.

Latte is a cocktail, a drink made from milk with the addition of coffee.

Ingredients:

50 ml of ready-made espresso;
150 ml milk;
sugar, chocolate chips to taste.

Served in a special Irish glass.

Milk is heated to 40-60 C.
One third of the milk is whipped into a soft, uniform foam without large bubbles.
First, milk is poured into the glass.
Then coffee is poured into it.
Milk foam is placed on top with a spoon. A beautiful fluffy cap should form on the surface. Using the latte art technique, you can also create amazing three-dimensional images on this drink. You can simply dust the surface with chocolate chips.

White iced glass with caramel syrup

At home, you can prepare almost any type of coffee, for example, this treat with ice cream, milk and caramel syrup:

100 ml of ready-made espresso;
100 ml milk;
100 g ice cream;
caramel syrup.

To prepare, you will need a tall transparent glass.

All ingredients will be mixed cold, so first cool the glass.
A couple of tablespoons of caramel syrup are poured into the bottom.
Cold coffee and milk are poured in in a thin stream.
A scoop of ice cream is placed on top.

You can use ready-made caramel syrup, or you can make it homemade:

50 g sugar;
50 ml water;
spoon of lemon juice.

The syrup is prepared in a container with a thick bottom so that the sugar does not burn to the bottom.

Heat the sugar with lemon juice and a spoonful of water until all the crystals melt.
The rest of the water is boiled separately.
Remove the caramel from the heat and pour hot water into it.
Stir and put back on low heat.
Continuously stirring, bring the syrup to a homogeneous state.

Natural coffee, prepared according to any recipe, causes the production of serotonin, the pleasure hormone. It can rightfully be considered a drink of happiness, so it’s worth pampering yourself with your favorite drink in all possible forms.

Portions: 2 pcs.

Cooking time: 20 minutes.

Ground coffee – 5 tsp.
Sugar – 5 tsp.
Water – 500 ml.
Turk.
Long spoon.

How to brew coffee correctly:

First put the required amount into the Turk ground coffee and sugar. I don’t like very strong coffee, so I put one heaped teaspoon ground coffee per 100 grams of water.

It is advisable to choose a Turk of such a volume that when filled with the required amount of water, it is filled to the narrowest point. This makes it easier to control the boiling process.

Add cold water to the Turk. If you want to prepare a different amount of coffee, then in order to measure the required amount of water, pour it first into the mug, and only then into the Turk.

Stir the contents of the Turk with a spoon. If you are going brew coffee in turk often, it is advisable to acquire a special spoon with an extended handle. This is very convenient, since such a spoon does not heat up so much, and most importantly, it is long enough so as not to drown in the Turk.

Place the Turk on the burner and turn it on to maximum.

Now you need to watch the coffee and listen to the noise of the heating water.

The main thing in properly brewed coffee is not to bring the drink to a boil.

When the foam begins to rise and the noise of the heating water begins to subside, you need to remove the Turk from the heat and wait about 5 minutes until the coffee in it cools down a little. Stir Turkish coffee to get a richer taste.

It is advisable to turn off the stove during this time (especially if you have an electric stove) so that the burners do not overheat.

After Turkish coffee Let it cool a little and brew, put it back on the burner and turn it on to medium heat.

Repeat the heating and infusion step 1-2 more times.

Spill properly brewed coffee in mugs and enjoy a tasty and aromatic drink.

Coffee acquires a subtle aroma and dark brown hue only after proper roasting. There is constant debate about the dangers and benefits of this pleasant drink.

But it has long been proven that moderate consumption of coffee not only does not cause harm, but on the contrary, due to its effect, it increases the body’s resistance to stress, enhances thought processes and improves reactions.

To make Turkish coffee aromatic and tasty, you need to use only fresh beans, and the Turk (cezve) must be copper. Finely ground coffee releases more aromatic and flavorful substances and is richer.

How to brew coffee in Turkish:

First, you need to slightly warm the Turk over the fire,

Pour 2 heaped teaspoons of ground coffee onto 150 grams of water and add sugar to taste,

Pour cold water into the Turk, so that the water level reaches the narrowest point at the neck. There is less contact with air, which means the drink will retain all its taste,

Now you can put the Turk on gas. It is better to brew coffee over low heat, but if you have a lot of guests and you are in a hurry, then it is permissible to heat the water over high heat,

If you see foam forming on the water, turn the heat to low and leave it until it is completely cooked.

We carefully monitor that our wonderful drink does not run away - this is very important. After the foam has appeared, bubbles will begin to rise, which means that the coffee in the Turk is boiling. Here you need to get creative and remove the Turk so that the foam does not collapse, and delay the moment when it starts boiling as long as possible. Bubbles with bubbling water should not be allowed. And we need the foam so that there is a barrier between the air and the coffee; if it is damaged, then all the delicate aroma will disappear,

After removing the Turk from the heat and the crust has settled, you need to repeat all the steps a couple more times.

How to brew coffee in a Turk - there are many ways. Now, you know about one of them and can make wonderful coffee yourself at home. All avid coffee lovers vying with each other to claim that the real drink is the one prepared in a Turk. To brew excellent Turkish coffee (Oriental or Turkish), you will need a few simple things:

Stove and or sand heater;

Coffee, finely ground (fine);

A correctly selected Turk, otherwise called a “cezva”, of the size needed for the number of servings;

And of course, a little inspiration.

Wise tips on how to brew Turkish coffee

In order for our Turkish coffee to turn out to be of high quality, roasted beans cannot be stored for a long time in an open container.

Even after 10 minutes with air access, a significant part of the aroma disappears. Great importance is attached to grinding - the finer the grind, the tastier the coffee.

The drink is prepared in a few minutes and should have time to give all its wonderful properties to the water in a short time. If the grind is finer, then the area of contact between the water and the grains is larger, which means the process will go faster.

Finely ground coffee rises faster before boiling. The foam of this coffee is denser; it stands like a plug between water and air at the narrow neck of the cezve and prevents the evaporation of the magical aroma.

To give your coffee a milder taste, you can put a little salt on the edge of a coffee spoon before preparing it. It is better to warm the cups before pouring coffee into them. A cool cup will absorb the heat and prevent even the best quality coffee from opening properly.

You should not put more coffee than normal; 1 or 2 teaspoons per cup of water is enough. This will not change the taste for the better, but a large amount of caffeine will taste bitter. Yes, and it’s good for health. The water should not be hard and preferably purified. Never let the water boil while cooking.

Don't be distracted when preparing Turkish coffee, put a little soul and attention into the preparation. Do not allow the foam plug to break through. To ensure that the grounds settle and do not fall into the cup, as soon as the coffee is ready, add a little cold water or tap the Turk on the table a couple of times.

How to brew coffee in Turkish. Choosing coffee

Decided to buy beans yourself and went to the supermarket? Don't trust fancy names and brands. Determine the type of coffee by country of origin. You should not buy from India and Indonesia. But coffee from Central America is worth adding to your shopping cart.

Look at the appearance of the grains - they should not be dried out in appearance with a barely noticeable aroma. This indicates that the fruits are old. The grains must be the same in size and color, without chips or flaws. Check for mold - this happens sometimes. The most ideal variety for cooking at home is Arabica. The grains of this variety are large and oblong, slightly oily in appearance.

If you are a lover of strong drink, then try it. This variety has small and round grains. By mixing them in equal proportions, you will get a very pleasant drink. It's very convenient to have these two wonderful varieties of coffee on hand. They can be combined and mixed so that you can achieve exactly the drink that you like.

The best Turkish coffee recipes

Before cooking, it is best to warm the bottom of the Turk over a fire or sand, but try not to damage your cezve. Add two teaspoons of freshly ground coffee to 100 g of water. Warm up the coffee a little over low heat, just a minute, no more. This way the ground grains will release more of their aroma. Add sugar according to your taste.

Fill the coffee with water - hot or cold. Coffee lovers have long argued which is correct, but it turns out delicious with any water, the main thing is that the water just reaches the narrow “neck” of the cezve. This will make the “cap” of foam larger.

Now, put the Turk on the fire again or dig it into the sand. Coffee is brewed over low heat. When the water starts to boil, make sure that the coffee does not “run away”. At this time, foam (cream) should begin to form and slowly rise up. Remove the Turk from the heat, but make sure that the cream does not fall off or collapse, otherwise you will not see the coffee aroma.

After removing the Turk from the heat, wait until the foam settles on its own, and repeat the entire cooking process once or twice. But if you have a small Turk, then you need to heat it less and once.

After the coffee is prepared, add half a spoonful of cool water on top, or tap the Turk on the table - the coffee will quickly settle. There will be a soft, tear-free foam on top.

Fill the empty cups with boiling water and let it sit, then remove the water. The cups will heat up and only now can you pour the drink.

If you did everything correctly, the coffee will be slightly clear and decaffeinated. And the traditional foam, which is so valued by the inhabitants of the East, will decorate your cup of excellent coffee.

The coffee is kept in the cup for several minutes so that the sediment falls to the bottom, and if the cup was not heated before, the drink cools down.

But if you start drinking ahead of time, the caffeine will not settle and end up in your mouth.

How to brew Turkish coffee in Turkish

Pour 7-8 grams of very finely ground coffee into a Turk (one heaped teaspoon). Add one teaspoon of granulated sugar. Fill with cold water (80 ml). The water must be purified (not from a tap).

Mix with a long spoon and place as deep as possible in the sand, which should be heated to 350-450 degrees. You can add heated water to the coffee, but not boiling water. As it heats up, foam begins to form around the edges of the drink. We wait until it completely covers the surface of the drink and begins to rise. Then the Turk needs to be removed, cooled a little and put back on the sand. When the foam rises a second time (maybe a third), the drink is ready.

This brewing method involves obtaining as thick a foam as possible. It is necessary to pour the coffee so that the foam remains on the surface. It is recommended to serve this coffee with a glass of water. They drink coffee in small sips.

How to brew Turkish coffee in Arabic with sugar

Granulated sugar - 1 teaspoon, coffee - 1-2 teaspoons, water - 150 grams.

Pour a spoonful of granulated sugar into the bottom of the Turk and put it on the fire. When the sugar begins to caramelize, pour water into the pot and bring it to a boil. Remove the Turk from the heat and add a teaspoon of finely ground coffee. We put it on the fire again and after boiling, serve it to the table.

Oriental coffee (with sugar) in a Turk (cezve) for the curious

Oriental coffee (with sugar) prepared in a cezve is a fairly concentrated drink made from a mixture of finely ground coffee, sugar and water. Sugar, contrary to popular belief, not only does not spoil this wonderful drink, but softens the taste of coffee and plays an important role in its preparation.

The process of brewing coffee in the oriental style is simple and quick - bring the coffee crumbs to a boil for a few minutes. But there are also nuances - coffee will become sour and bitter if you increase the time spent on fire.

Formation of coffee foam

Coffee is brewed in an oriental style, quickly and with foam, due to the fine grinding of coffee beans. When heated, the air, which contains small caffeine, dissolves in water and gives barely noticeable bubbles. Hot water begins to evaporate and the number of bubbles increases. The bubbles, rapidly rising upward, transform into foam. This process will continue as long as the water is hot enough to produce steam.

Sugar is a necessary component

There are several reasons for adding sugar before cooking. The sugar will dissolve before the coffee is ready. But if you pour sugar into the cups and stir properly, the caffeine will take a long time to settle, and the drink will steadily cool down.

Coffee made with sugar is proper coffee. The syrup into which sugar is converted prevents the water from boiling as quickly as it would without it.

It's easier to make coffee with sugar. The sugar syrup formed at the bottom of the Turk does not conduct heat well. Without sugar, the rate of bubble formation would increase and the boil would occur more intensely, which means the cooking time will decrease, since the cooking stops when it starts to boil.

The foam is preserved by sugar and is retained better in a drink in which sugar has been added in advance.

How long to brew coffee in Turkish

The process of making coffee should not be long, but not too short. An improperly brewed drink may contain caffeine that does not settle to the bottom. This happens when the coffee is not kept on the fire long enough and not all of the air in it is released. Experience shows that the air from the coffee particles will be released more if a large portion of the drink is prepared.

In Turkish, coffee is brewed not according to minutes, but according to readiness, according to experience. And the experience of cooking in a Turk comes with practice, and not immediately, but gradually.
Learn, experiment, and if you really love delicious aromatic coffee, it will work out.

How to brew Turkish coffee correctly

It is best for beginners to prepare this magical drink in a small pot and for one serving, to begin with. A large amount of coffee in a bulk pot requires strict adherence to the number of approaches and intensity of heating the drink. And this can be achieved through trial and error.

How to brew coffee correctly?

As many people know, the taste of coffee depends on how you brew it. But before we start learning how to brew coffee correctly, let's look at its varieties. After all, taste qualities are determined by the types of coffee...

What kind of coffee to brew

Arabica. This type of coffee can be recognized by its elongated beans and a certain sour taste.
Robusta has round beans and is slightly bitter. It contains more caffeine than Arabica.
Liberica is hard to find. It does not have such a bright and rich taste as the two previous varieties.

How to brew natural coffee correctly

Let's start with the fact that it is ideal to buy natural coffee beans. And immediately before preparing coffee, you need to grind only the required amount of beans. True coffee connoisseurs know that in this way the remaining coffee retains its original aroma and does not dry out.

You also need to decide on a method of preparing coffee that will be convenient for you. It is generally accepted that nothing compares to coffee brewed in a Turk. But people who do not have Turks at their disposal cope with improvised means. Some people just can’t resist the convenience of a coffee maker. Let's delve into the art of making Turkish coffee: read our instructions and watch the video on how to brew coffee correctly.

How to properly brew ground coffee in a Turk

We place a clean empty Turk on the stove to heat its bottom. Then remove it from the heat.
Pour ground coffee into it. We calculate the amount of coffee in this way: for 150 grams of water you need 2 teaspoons of ground coffee.
After pouring coffee into the pot, add sugar there. Everyone determines its quantity for themselves.
Then pour cold water into the Turk. Make sure that the water level does not exceed the narrowest area of the Turka neck. This way, you will ensure minimal interaction with air, and this allows the drink to be maximally saturated with the aroma of coffee.
It's time to put the Turk back on the stove. Please note that ground Turkish coffee needs to be boiled over low heat.
We advise you not to leave the stove while the coffee is brewing. The drink is capricious, it can run away while you are doing other things. After a crust (foam) forms on the water and bubbles appear on the sides, the boiling process begins and the crust rises. You need to remove the Turk from the heat before the crust collapses, try to prevent this from happening. After all, our crust can be compared to a cork, which prevents air from carrying away the taste and aroma of the drink. There should also be no violent boiling with large air bubbles.
So, you took the Turk off the fire. Now you need to wait for the crust to settle. Repeat lifting it again.

How to brew Turkish coffee correctly

Traditionally, Turkish coffee is brewed exclusively from Arabica coffee. Spices and cardamom are often added to it. Some people sometimes brew whole coffee beans, but they will still float on the surface. Turkish coffee is coffee with foam! If it is not there, then the coffee was brewed incorrectly. We invite you to familiarize yourself with one of the ways to brew Turkish coffee.

Mix ground Arabica coffee with sugar in a special container (preferably in a Turk). Typically Turkish coffee is very sweet. You can put the same amount of coffee and sugar in the Turk (for example, two teaspoons per 150 grams of water).
Pour coffee and sugar with water. Let them sit like this for 5 minutes to allow the flavors to be extracted.
Place the Turk on low heat. Let the coffee boil very slowly and create as much foam as possible.
Bring the coffee to a boil, but do not boil. Remove from heat and immediately put back, bringing to a boil again.