Now many residents of big cities prefer to drink freshly brewed aromatic coffee in the morning. This invigorating drink perfectly tones and adjusts to a special business mood, which makes a person more active and his day productive. But only natural strong coffee has such a wonderful effect, and not its cheap imitation in bags. Therefore, in order to recharge your batteries for the whole day, it is useful to know and be able to brew coffee correctly.
The traditional "utensils" for brewing coffee is considered to be a copper cezve, which is also called a "cezve". It looks like a small vessel made of copper, wide at the bottom, with a narrowed “waist”. Due to the similar structure of the vessel, the coffee foam formed during brewing does not allow the aroma to evaporate. Thus, the drink turns out to be incredibly appetizing and rich. In today's constantly rushing world, coffee machines are often used to buy ambassador coffee or any other bean coffee for them - this is the fastest and easiest way to prepare.
Initially, Turkish coffee was brewed in hot sand, but under the conditions that a modern person lives, you can get by with a familiar stove. However, in order to make truly delicious coffee, you need to know some of the subtleties of its preparation.
1. The coffee pot can be silver, aluminum, and the best copper. You will also need a spoon (preferably made of silver) with a long handle.
2. Coffee for brewing needs natural, in beans. Before preparing it, you must grind it yourself in a coffee grinder.
3. When brewing a drink, it should not be allowed to overheat, that is, the coffee should not boil.
4. Before pouring ground coffee into a Turk, it must be rinsed with boiling water a couple of times.
5. Cold water is used to make coffee, as well as various spices, sugar and even salt. Depending on personal preference, taste and the recipe itself. Dairy products are usually not added to traditional coffee, but this rule can be safely violated.
6. During brewing, a thick foam appears on the surface of the coffee; its integrity must not be violated. Such a coffee “crust” should gradually rise almost to the very edge of the neck of the Turks, but the foam should not be allowed to “run away”. The Turk needs to be removed from the hot stove in time in one quick movement.
7. Before pouring the finished coffee into cups, you need to let the drink brew (cover the Turk with a saucer for three minutes).
The process of traditional coffee is quite simple.
- Grind coffee beans in a coffee grinder.
- Put the Turku on a low fire so that only its bottom is warmed up. Pour coffee into it (about two teaspoons per hundred milliliters of water). Add, if necessary, sugar and spices.
- Pour coffee with cool unboiled water (up to the narrowest point of the vessel). Gently stir coffee in a cezve until foam appears.
- As soon as the foam begins to reach the edges of the vessel, remove the Turk from the stove.
- Let the finished drink brew and pour into coffee cups. If the drink contains a lot of small coffee grains, then it can first be poured through a fine strainer.
Cooking, or rather, brewing coffee is something magical, mystical. This is probably why many people prefer to “conjure” on their own, rather than using a modern coffee machine. In order to feel the special charm of the moment when you can take a sip of aromatic freshly brewed coffee and start a new day.
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