The secrets of making coffee in the Turk
Unlike the Western tradition, where coffee in the form of espresso or americano is drunk in order to catch up with the fast-moving city life, in Istanbul - a multi-million metropolis - and in other Turkish cities, coffee is drunk in order to stop this fuss. Habitual Turkish picture: local men of respectful age sit by ordinary plastic chairs at a kahvehane (cafe) and slowly sip a fragrant drink from small cups. His, coffee, it is customary to drink only one small cup at a time - to order the second one is considered bad tone.
What does a Turk need for making coffee
  • sandbox
  • brass or copper coffee grinder
  • arabica coffee beans
  • spring clear water
  • jezva, she's a Turk
  • sugar, salt, spices
The frying pan at home can be safely replaced by a deep cast-iron griddle, which must be filled with quartz sand. But if you are going to drink coffee in an oriental style all the time, then it makes sense to think about buying a special brazier. Sand in this case plays a very important role - it allows the Turk to heat up evenly and slowly, which has a very positive effect on the taste and aroma of the drink. Coffee on the sand is more saturated and aromatic. Of course, in the absence of a roaster, you can cook on an ordinary gas stove, on a very small fire.

The automatic coffee grinder overheats the coffee, and it loses much in taste. But it is better to have it than to buy already ground coffee - after grinding it loses its flavoring and aromatic substances in literally minutes. Traditional cezves are made of copper - it has the highest thermal conductivity (it is of "available" metals, copper, thermal conductivity is inferior only to silver) and the water will heat up evenly. The main thing is that it should not be large, ideally for one serving, that is, not more than 100 ml.

Step by step to perfection
First you need to heat the brazier. Coffee should be ground to dust - the finer the grinding, the richer the drink will be. It is considered a bad taste to cook at once for two or three servings in a large cezve, therefore you should pour one portion of water into the Turk. Traditionally, this is 60 ml, but if the Turk is larger, then water should be poured to the narrowest point of the neck. Be sure to leave room for raising the foam. Less pouring is also not worth it - the whole flavor will go away. Now is the time to add the main ingredient. How many spoons of coffee to put in a Turk? In Turkey, add 6-7 grams (a teaspoon with a slide) per serving - 50-60 ml of water.

Then it's time to add salt, sugar and spices to taste. Salt is a natural flavor enhancer, a couple of grains are enough. The Turks, mostly, drink coffee without sugar (sade). It is believed that people with strong character drink strong coffee (without sugar). Sweet coffee is called "orta", and very sweet is called "sekerli". Of the spices fit: cinnamon, cloves, cardamom, nutmeg, etc.

After adding all the related ingredients, the contents of the Turks need to mix well. Put the stump on the fire or bury a little in the sand in a circular motion. When the mixture heats up for the first time, a light brown foam is formed on its surface - köpük (köpük). This foam plays the role of a natural cover, holding the essential oils. It is very important that the coffee does not boil until the thick layer formed begins to rise from above. It should be carefully collected with a spoon and put into a cup (or in cups, if several servings are prepared).

After this procedure, coffee, without stirring, you need to cook another 20-30 seconds, bringing to a boil 2-3 times, but do not allow to boil for a long time. It is very easy to do. As soon as the coffee begins to boil, and this is accompanied by raising the foam, the cezve should be raised above the broiler or stove, wait 3-4 seconds for the foam to sink a little. Repeat the procedure. The more times the drink boils in this way, the stronger and richer it will be, but the main thing here is not to overdo it and not to burn the thick. Three boiling just right. Well brewed Turkish coffee is homogeneous, tough and very fragrant. Now you can slowly pour it into a cup.