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How to properly brew coffee at home. How to brew coffee in a Turk and without, in a coffee maker and a saucepan


Coffee has long been considered as an invigorating, tasty and aromatic drink that can boost brain activity throughout the working day.

It is ordered in cafes, restaurants, but nothing can replace a drink like homemade coffee.

The coffee drink has recently become more common among people of different age groups.

It can be prepared in a coffee machine, as well as cooked independently from natural grains in a Turk on the stove.

In order to enjoy the rich taste and exquisite aroma of the drink, you need to correctly approach the choice of coffee, take into account the following factors:

  1. Variety.
  2. Roasting method.
  3. Grinding method.
  4. Packaging.
  5. Shelf life.

Before brewing a cup of a delicious and invigorating drink, everything will depend on the quality of the grains, you should be patient and study useful recommendations:

  1. Slow fire is the main condition that affects the quality result.
  2. The taste of the drink depends on the purity and degree of water purification from which the coffee is made.
  3. To get a tasty drink, after heating the Turks, pour grains, sugar, and then pour water.
  4. A pinch of salt is added to soften.
  5. It should not be brought to a boil, it will degrade the taste of the coffee.
  6. After the foam rises, the Turk is removed from the fire, after it has settled, repeat the procedure twice.
  7. For more aroma, before pouring the drink into the cups, they must be doused with boiling water.
  8. To prevent the thick from getting into the mug when serving, you need to drop a few drops of cold water into the finished drink.

It is important to note! To brew coffee correctly at home, you should carefully consider the choice of the variety, shelf life and packaging.

With an incorrect or long storage period, the grains lose their taste.

Let's consider in stages the best way to make your own coffee in a Turk on the stove:

  1. Heat the bottom of the turkeys over low heat for 5-7 seconds.
  2. Pour ground grains at the bottom, in a ratio of 1 teaspoon per 100 ml. water. Sugar for everyone's taste.
  3. Fill the Turk with the contents with cold water.
  4. We place the Turk on the stove over low heat.
  5. When raising the foam, remove the Turk for 30 seconds, then return it to the fire.
  6. After re-raising the foam, the fire turns off.
  7. Put the froth in the cups, pour over the drink and serve warm.

Each has its own secrets and recipes for preparing a fragrant drink with the addition of various components. They will help add more flavor and aroma to your coffee.

Consider the best recipes in the table:

Recipe Cooking method
Coffee with milk in turk Pour 100 ml into a Turk. milk, heat to 60 degrees, add 1 teaspoon of coffee. Sugar is added to taste.

As soon as the foam rises, remove the Turk from the heat for 2 minutes and repeat the procedure. Pour delicious ready-made drink with milk into mugs
With cream Brew regular ground coffee at the rate of 2 teaspoons per 100 ml. water, sugar to taste.

Add 10-15 ml to the finished drink. cream
With pepper and cinnamon Put 2 teaspoons of ground coffee at the bottom of a preheated container, add sugar to taste.

Add 5 g each cinnamon and black pepper, pour clean cold water and place over low heat.

After raising the foam, you can add a pinch of cinnamon. Remove from heat, close, leave to brew for 5 minutes
With chocolate Combine 2 teaspoons of grains with 200 ml. water, add a pinch of salt and black pepper, put the container on low heat, bring to a boil.

Rub bitter chocolate into a hot drink and wait until it finally dissolves

It is important to note! All ingredients are added to the coffee drink at everyone's discretion to add exquisite taste and aroma.

Subject to all the subtleties when brewing, coffee will delight your guests with its unforgettable taste.

How to choose a Turkish coffee?

The shops have a huge assortment of Turks made from different materials. But not all coffee drink lovers know how to brew it correctly and choose a Turk.

It can be manufactured:

  • Ceramics.
  • Clay.
  • Copper.
  • Aluminum.
  • Stainless steel.

Each cezve has its own advantages and disadvantages. A good Turk should be comfortable, made of heat-exchange material, have a thick bottom, a handle with protection and a curved spout to make it easier to pour the drink.

Consider which containers are best for a coffee drink:

  1. Copper Turk, is the most common among buyers. It is durable, strong and easy to use.

    Copper serves as a good heat conductor, distributing heat evenly when heated. The inside is coated with tin, which prevents harmful components from getting into the drink.

    The disadvantage is that the tin can crack when heated too much. It is not recommended to leave the container empty unattended over the fire.

  2. In great demand used by the Turks made of ceramics. They tend to keep warm for a long time due to their thick walls, not to absorb various aromas.

    The downside is fragility. It does not require special care, it is worth fearing for falls and blows.

  3. Capacities, made of clay, they are durable, retain heat, and are considered a rare material. But they have their drawbacks.

    Due to the porous surface, cezve walls can absorb different aromas of spices. It is better to brew coffee of the same type in them.

It should be noted! True professionals and coffee lovers believe that the taste of a drink primarily depends on the chosen material of the container in which it is brewed.

There are some helpful tips when choosing a cezve:

  1. Correct the turk should be conical and have a thick bottom. This will preserve all the taste of the drink, the foam will settle faster. The thick bottom ensures gradual heating.
  2. By volume the capacity should not exceed a serving of 1 mug. The smaller it is, the tastier the brewed coffee will be.
  3. Pen should be long and made of wood. It does not heat up during cooking, protects the hand from scalding with steam.

The main thing to remember! After buying a cezve, it must be doused with boiling water, and the first coffee must be poured, only after that the Turk will be ready for use.

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

Millions of people around the world start their day with sacred meditation - a coffee ritual. In addition to coffee, it requires three indispensable attributes: a Turk - better copper, a spoon - better silver, and water ... better holy. No, of course, water, like a spoon, can be quite ordinary. But it is not worth replacing a Turk or an Arabian cezve, albeit with the most convenient coffee machines. No machine can convey the delicate taste of the East, in which there is the spirit of the times, and unshakable traditions and real coffee magic.

The most popular are three main varieties of coffee fruits: alpine Arabica, robust robusta and aromatic Liberica. As for the quality of coffee, it is customary to determine it according to 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 making a drink from coffee beans, which in many countries has become part of the culture. From simple huts, he evolved into luxurious coffee houses with an oriental interior and cozy houses, where no one can imagine life without this legal drug.

Making coffee: TOP-5 recipes


Recipe 1. Classic Arabic coffee on the sand

The traditional Arabic way of brewing coffee is controversial. Someone defines its truth with special spices, while someone insists that only coffee made on the sand is worthy of claiming the Arabic prefix. All coffee recipes have the right to life, but only a drink brewed according to 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.

  1. Heat the empty cezve on hot sand, add freshly ground grains. Pour a teaspoon of sugar on the bottom of a hot dish (determine the exact amount to taste).
  2. Slightly deepen the cezve into the sand and wait until the sugar begins to caramelize.
  3. When a light brown color appears, pour water into the vessel, just above its half. Stir with a long spoon and bring to a light boil.
  4. 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. Cezva back to the sand.
  5. You should not interfere with the brewing process further. 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.
  6. The next important point is not to let the coffee boil quickly. As soon as the unstoppable 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 extra strong coffee, you can add another spoonful of water and start brewing again.
  7. Pour the drink into a cup, keeping the sediment at the bottom of the vessel. Drink scalding hot. This is another sign of the perfect coffee made in oriental traditions.

The best spices for Arabian coffee are cardamom, cinnamon, ginger, and nutmeg. If you want to diversify the classic taste with a spicy aftertaste, 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.

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

Recipe 3. French coffee

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

  1. Pour fresh coffee into a preheated Turk. According to the French version of the drink, it should not be too strong, but this is a matter of taste. The amount of ground grains can be increased. Pour coffee with water and place on the stove with the smallest fire.
  2. As soon as the surface of the drink begins to be covered with the first bubbles, add sugar, stir until the crystals dissolve.
  3. After the formation of a lush foam head, remove the coffee from the heat three times. At the end of brewing, let the caffeine settle to the bottom.
  4. Pour coffee into a warm cup, pour in cocoa liqueur. It can be replaced with a thin chocolate topping.
  5. Decorate the coffee served in Paris "with a view of the Eiffel Tower" with airy cream so that it only covers the crema on the coffee.

Recipe 4. Iced coffee "Eskimo"


For 1 cup: a tablespoon (top) 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.

  1. Prepare coffee from water, finely ground coffee and granulated sugar using the "Turkish" method (as described above).
  2. Infuse the finished coffee a little, strain and cool completely.
  3. Melt the dark chocolate bars using a "steam bath". You should make 3-4 tablespoons of liquid chocolate.
  4. Pour cold coffee into a cocktail glass, place balls (or 2-3 tablespoons) of ice cream on top.
  5. Pour melted chocolate over the coffee cocktail.

Recipe 5. Coffee according to Lady Dee's original recipe

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

  1. Grind coffee beans using a coffee grinder. For this recipe, the grind should not be too fine.
  2. Pour coffee powder into a Turk, pour chilled water and place on hot sand.
  3. After the formation of foam, without bringing the coffee to a boil, remove the Turk from the sand.
  4. Turn the coffee cups over and soak the rims in the rum, then dip the cup in the sugar grains.
  5. Pour the drink gently into cups without touching the walls. Pour a little coffee extract into each and put a large spoonful of coffee mousse.
  6. Decorate the coffee cups with thin lemon wedges. They can be placed on top, or they can be carefully slipped over 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 flavors, coffee must be brewed as required by the coffee tradition.

  1. 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 properties. The first and second grades include admixtures of robusta.
  2. Coffee in a Turk should be brewed very slowly over a low heat. Gradual heating allows you to fully reveal the aroma of the drink.
  3. For Turks, it is better to use finely ground coffee. The beans should be ground just before cooking. Essential substances evaporate very quickly, and with prolonged storage, coffee will lose all its charm - aroma.
  4. Requirements for water: soft, no impurities, not boiled.
  5. A pinch of salt will help to emphasize and consolidate the flavor notes.
  6. No matter how criticized sugar in natural coffee, it is a necessary component. Firstly, sugar does not allow the water to boil quickly - it was put at the very beginning of brewing, it forms a syrup at the bottom, which conducts heat for a long time. Secondly, sugar contributes to better foam formation, and thanks to it, it adheres more firmly to the surface.
  7. If sugar is poured into an empty Turk, and coffee preparation starts with sugar caramelization, then a pleasant caramel shade will be slightly felt in the finished drink. However, with this "trick" you need to be extremely careful, because sugar can be overexposed and burned.
  8. If, before pouring coffee into a cup, add a spoonful of cold water to a Turk, or lightly tap the table a couple of times with a jelly, the caffeine will settle and will not get into the drink.
  9. Pour hot coffee into warmed cups. This will allow it to cool down more slowly and continue to reveal its taste right in the cup.
  10. 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 do not add more than intervenes on the tip of the knife.

Deliciously prepared coffee- an indicator of the highest skill. The process should not be underestimated, and vanity and haste are inappropriate here ... After all, sometimes the most responsible mission is assigned to coffee, in which it is the salvation from loneliness, or the right reason for a meeting, or a mediator to settle disputes. Or perhaps he is just a witness to the small holidays of life or an accomplice to great victories. Who knows where and when coffee can decide our destiny ...

More than three centuries ago, coffee appeared in Europe, in particular in Italy, where to this day it is valued above all other drinks. During this period of time, a variety of cooking methods appeared, special dishes for brewing and consumption. But the rules for obtaining a tasty and aromatic drink have remained unchanged.

Turkish traditions

It was the Turks who taught the Europeans how to brew coffee in a Turk. The story goes that in Asian countries the tradition of making a strong, scalding and invigorating drink was born. Today it has the name Turkish coffee. Travelers and coffee connoisseurs are still sure that the most delicious and colorful drink can only be tasted by Egyptian Bedouins. Why?

It's all about the technology and the freshness of the grain. The Bedouins themselves fry the grains in a copper frying pan that looks like a cauldron, and its aroma is already inviting and invigorating. Later, in a special mortar or mechanical meat grinder, they grind the grains to a medium fraction. The dishes in which this is done are sometimes used to grind spices, which gives its own special flavor to the taste of the future drink.

The process of brewing coffee itself can be carried out on sand or over an open fire. They certainly use a dzhezva or a copper Turk of a tiny size, but with a long handle. It should be in the shape of a funnel, widening towards the bottom and tapering towards the top. In order for the taste of the finished drink to be really rich, ginger, pepper, cardamom and other spices are added to it. It is not accepted to put sugar.

Cooked on hot sand and warmed up by the rays of the desert sun, it turns out to be so fragrant that it is impossible to refuse the next cup, although the first one has already cheered up and gave strength.

The sand cooking process does not require any special skills.

Today, even in an apartment, you can brew coffee in a Turk on the sand. For this, there are special devices that are installed on the stove, or have their own heating system. The turka is immersed in evenly heated sand and gently moves for about a minute until the drink is ready. The tradition of making delicious coffee on the sand is renewed again in many resorts and in specialized coffee shops, replacing the machine method of brewing.

Turk

To properly brew coffee in a Turk, you need to choose it wisely. The first thing that pays attention to is the material. Ideally, copper with good thermal conductivity and a safe coating on the inside. When it is put on fire, the metal heats up evenly. Due to this, the grains maximize the extraction of aromatic and flavoring components.

The second thing that is taken into account when choosing a vessel is volume. If coffee is brewed daily for one person and rarely for more, choose a 100-150 ml Turk. It will be completely filled, which means that the heat will not go away and the drink will be rich. The bottom of the turkey should be 3-4 times wider than the neck. The narrower the top of the vessel, the more aromatic the drink will be.

A ceramic turk is considered a good option, but when cooking with gas, it often cracks, therefore it is not durable in use. Glass, tin and silver turks are more suitable for kitchen decor than practical use. So, how to make delicious coffee in a Turk?

Coffee preparation options

It is correct to say brew, not brew ground coffee. After all, he himself only languishes on the fire, and does not boil or boil. There are different ways on how to brew coffee in a Turk properly. You need to brew coffee in a Turk on a gas stove like this:

  1. At the bottom of the cezve, 5 g of ground grains are poured into 50 ml of water.
  2. Put sugar to taste and desire.
  3. Pour in cold spring or bottled water.
  4. They put on a low fire.
  5. Warm up until a light foam appears and remove from heat.
  6. Put on the stove again until the foam rises, repeat 2-3 times.
  7. Remove from heat, let the drink brew for 2-3 minutes.

This recipe for brewing coffee in a Turk is used all over the world to prepare a strong drink in Turkish, or the so-called espresso in a Turk. Before serving the drink, be sure to warm up the cup by holding boiling water in it for several seconds.


The darker the crema, the stronger the coffee

You can brew coffee in a Turk on the stove in a slightly different way. First, prepare the base for the coffee. To do this, sugar is put in the cezve, poured with cold water and heated until the sweetness is completely dissolved. Then put ground grains in sweet water, mix thoroughly until they fall off, and brew until foam appears.

There is a recipe for making coffee in a Turk with a caramel flavor.

The technology is as follows:

  1. Put the cezve on the fire, add sugar.
  2. Turn on the lowest heat and let the sugar melt a little, but do not burn.
  3. Pour it over with water, add coffee and brew using traditional technology.

If everything is done correctly, then the prepared drink will have a pleasant caramel note, and the foam will turn out to be much lighter, a real cream.

To diversify the taste, you can make coffee in a turk with spices. The drink goes well with pepper, ginger, cinnamon, cocoa, vanilla. They are added with all the other ingredients in scanty doses, literally by a pinch.

In Asia, there is a way to brew coffee in a turk with peeled froth. In the process of brewing coffee, the foam formed on the surface of the cezve is removed and transferred to a heated cup. This is done 2-3 times. Later, the brewed drink is poured into a cup in a thin stream, and the foam left there slowly rises to the surface.

In general, it is difficult to get good frothy coffee if the quality of the beans is low. Not every Arabica variety produces a thick cream. It is formed by combining several varieties of Arabica and under the condition that the water does not boil in the Turk. Arabica gives froth, but robusta does not.

Choice of coffee

To make delicious coffee in a Turk at home, you need to take only a high-quality grain product. Today, small roasting shops are widespread, which means that it is no longer difficult to acquire. It should be stored in an opaque, sealed container and grinded just before preparing the drink. This is one of the main conditions for getting the right invigorating drink.


Ideally, a multifaceted drink in taste and aroma is obtained from a mixture of several varieties of Arabica

It is blends that are more often found in stores than monos. The latter are intended for use by professionals. At home, you can experiment and mix 3-4 grades of grains in arbitrary volumes, but it is better to purchase ready-made mixtures designed specifically for cooking in a Turk.

Variety

The most popular varieties are "Robusta" and "Arabica". As a rule, "Robusta" is used extremely rarely, since the final composition turns out to be strong, tart, and bitter. In our country, the Arabica variety has gained wide popularity - coffee with optimal bitterness and light sourness.

Grinding

Depending on the degree of grinding, coarse (coarse), medium, fine (fine) and ultrafine grinding are distinguished.

Coarse grinding is used when coffee is prepared in express coffee machines or filter coffee makers. In addition, on the basis of coarse grinding, you can prepare a drink in a Turk, it will turn out without sediment.

Experts call the average grind universal. With it, you can brew coffee both in a professional machine and at home on the stove - in a Turk.

Finely ground coffee is chosen by people who have geyser equipment for brewing a drink. Also, the composition is great for cooking in a Turk, but sediment may appear.

Ultrafine or ultrafine grinding is used less often than all others. On the basis of this type, real Turkish coffee is brewed, it is also used for coffee makers, which assume the output of the final product through fine grains, similar in structure to flour.

Important! All the necessary information about the variety, grind and degree of roast is on the front of the package. If you have a grinder, choose whole grains, which must be ground just before brewing.

Coffee class

If we talk about the quality of coffee beans, there are 4 classes: first, second, highest and premium segment.

Of course, the premium class is considered the best option. In this case, the grains will be milled uniformly without large particles. However, if it is not possible to purchase an extra-class, give preference to the higher or middle, the low option should be abandoned right away.

Roast degree

The taste of the finished drink, its strength and consistency depends on the roasting of the beans. There are 4 degrees (1-4). If you do not like coffee that is too strong, choose the second or third stage. For connoisseurs of soft drinks, the first roasting category is suitable. It all depends on individual preferences.

The subtleties of making a drink with foam

Brewing coffee in a Turk at home is easy, but getting a drink with a lush and stable foam is difficult. To achieve this result, you need to take into account some of the subtleties of cooking.

  • Choose only bottled or spring water. It does not contain metal salts and does not impart hardness and off-flavors to the drink.
  • Having poured the ground grains and sugar into the Turk, they must be mixed - this is the basis of the future foam.
  • The fire should be weak so as not to accidentally overlook the boiling stage. In this case, bubbles will appear on the surface of the foam and it will disappear.
  • In order for the foam to be stable, the Turk should be removed from the fire 3-4 times, but not more than 5.

Good foam can only be obtained from high-quality beans that have been properly roasted. If it is overcooked, then most of the essential oils and aromatic compounds have collapsed, which means that the foam may be completely absent. There is another regularity: the greater the difference between the parameters of the bottom of the Turks and the neck, the thicker the layer of foam turns out. But it is more difficult to brew coffee in such a vessel, as it can quickly escape from the narrow top.

A selection of recipes

In turkish

O yes! It is Turkey that is famous for its strong and aromatic coffee, which was first recognized there in the 16th century. Imagine, to prepare a drink for the Sultan, more than 40 people and just an infinite number of all kinds of dishes were involved! Women from the harem were specially trained in the art of making "kahwe" - this is how the word "coffee" sounds in Turkey.

If you prefer a strong drink, then Turkish coffee is ideal, and this is not about the type of coffee beans, but about the method of preparation. The drink is so strong that you can forget about your favorite half-liter cups, only small ones, like from grandmother's coffee service (most likely, you put it far on the mezzanine, since you did not find any use, but it is a pity to throw it away).

To make Turkish coffee, you need to grind high-quality coffee beans literally into dust, and then boil them on fire or hot sand. The latter method, by the way, is more exotic and is presented as a national Turkish feature.

Fine grinding allows you to make the drink thick, very strong and aromatic, with a fluffy foam. You can drink coffee only in small portions, in small sips and be sure to wash it down with water - sometimes the strength of the heart could not stand it.

The classic recipe for cooking involves the presence of a small brazier with pebbles and fine sand deep enough to immerse the Turk up the neck.

For one cup, pour 50 ml of water into the cezve, add sugar to taste and heat until hot. Add one teaspoon of finely ground quality coffee, stir and wait until the first rise. Immediately remove the turk from the heat (sand), transfer the foam to a cup and heat it up again. Repeat the process two to six times. Moreover, it is better for the Turk to periodically move on the sand for uniform heating.

Remember, Turkish coffee is capricious in preparation. It requires only perfectly clean water, without impurities and salts (take at least boiled water, not from the tap). The grains must be fried just before grinding, and grind so that they resemble flour.

And yes, if you like spices, put them together with sugar, and then fill with water, otherwise you will spoil the foam.

In Arabic

For the Arabs, the coffee ceremony is similar to the tea house in China and Japan. Many national traditions are associated with it. For example, a drink should be served according to the seniority of those present and no more than three times during the entire conversation. If you want more, bear with it, asking for more after three cups is indecent.

Any guest in an Arab house will surely taste coffee. If you are desired, then a small cup will be placed in front of you and the drink will be poured as it disappears. When the host wants to celebrate an unwanted guest, he will put a large cup in front of him so that he can drink everything at once and leave!

Real Arabic coffee does not recognize technical progress; the entire brewing process must be done by hand. The grains are selected and roasted, burnt or spoiled grains are thrown away without regret. Now they need to be crushed, preferably by hand, using a metal pestle, and to a powder state.

The peculiarity of Arabic coffee is the presence of cardamom and other spices. This coffee is even stronger than Turkish coffee. A tablespoon of the finest coffee powder is placed on 80 ml of water.

The recipe is as follows.

  1. Pour sugar (as much as you like) into the cezve and fry it until golden brown. The caramel flavor is in perfect harmony with cardamom.
  2. Pour in 75-80 ml cold water per cup.
  3. Prepare coffee (tablespoon) and cardamom (quarter spoon).
  4. The water has boiled, remove it from heat and add the coffee-cardamom mixture. Mix well.
  5. Bring to foam. Repeat three times.
  6. The drink is ready, pour into a cup and sprinkle with cinnamon.

Brazilian

Each country comes up with its own special recipe for coffee, so that it is different from others, and has a national flavor. In Brazil, there is a real cult of this drink, they say that Brazilians drink up to twenty cups during the day. What makes the Brazilian recipe different from all the others?

It's simple - notes of dark chocolate and a cap of whipped cream or ice cream will add richness and tenderness to the strong drink. And one more important ingredient - rum, it is not surprising that Brazilians love coffee so much!

For one cup, do the following.

Put a quarter of a teaspoon of cocoa and sugar in half a glass of cold water, mix well.
Add a large spoonful of ground coffee.
Heat until foam rises. Take it off.
Be sure to strain through cheesecloth. Brazilians do not tolerate sediment.
Pour into a cup, add rum (as much as you like) and heavy cream or ice cream. Unusual yummy!
By the way, Brazilian coffee cups need to be large and wide. And, secretly, adding rum is not necessary at all. Most likely, the Brazilians are cunning, otherwise they can drink 20 servings of a tasty and invigorating drink, but with the addition of rum ... Where then do they have such frisky football players?

Viennese

Austria. Opera. And a little coffee shop on the corner. What else does a tourist who comes to Vienna for the first time need? If you have tried Viennese coffee once, then most likely you will forever fall in love with its taste.

The Europeans did not really like the Turkish drink, it was bitter and too strong. The owners of the first coffee houses, so as not to go broke, modified the recipe by adding milk and sugar to it. And they did not lose! A little later, a cap of whipped cream and a light citrus note were added.

Would you like to make your own Viennese coffee and enjoy the exquisite taste? Let's try.

  1. Roast coffee beans until chocolate brown and grind in a coffee grinder. Everyone knows that the most aromatic drink will be obtained after fresh grinding.
  2. Whip 50 grams of cream until thick. The fatter they are, the lighter and thicker they will be.
  3. Brew coffee using any usual method at the rate of 2 teaspoons of powder and half a glass of water.
  4. Pour into a cup, add sugar and whipped cream. Top them can be decorated with chocolate, chopped nuts, orange zest or cinnamon.

Warsaw style

In Polish, the drink sounds like "kava sour cream" and is prepared not with water, but with good village milk. There are two classic Warsaw coffee recipes. Let's cook both and compare them in taste.

With baked milk

  1. Pour a glass of baked milk into the Turk. Heat it until hot, but avoid frothing.
  2. Gently stir in two tablespoons of ground coffee.
  3. Add a third of a teaspoon of vanilla sugar and a teaspoon of regular sugar if you prefer sweet.
  4. Bring over low heat until frothy.
  5. Remove from the stove, wait for the foam to come down and repeat twice more.
  6. The foam has risen for the third time, so you can pour it into the cup. It is better if it is wide and slightly warmed up in the microwave.
  7. Sprinkle with a mixture of cocoa and fine chocolate chips on top to add sophistication.

Coffee with milk

  1. Brew coffee (100 ml water and 2 teaspoons freshly ground coffee powder).
  2. Add sugar to taste.
  3. Leave it aside, let it infuse. Strain.
  4. Half a glass of milk (better than baked milk) is well heated, but not boiled.
  5. Pour hot milk and strained coffee into a wide cup.
  6. Enjoy exquisite taste.

With honey and spices

In many countries, it is customary to brew coffee with various spices. Let's experiment?

  1. Black pepper will add aroma. It is enough to throw two or three peas at the Turk.
  2. Ginger. It perfectly reveals its qualities and goes well with coffee, it is better to use it fresh. Add half a spoonful of freshly grated ginger to the already prepared drink and enjoy.
  3. Nutmeg. Tones up and energizes. You can add it along with the coffee powder or sprinkle on the froth already in the cup.
  4. Carnation. It gives a slight bitterness, neutralizes caffeine and is a powerful antiseptic. It is good to drink such coffee for sore throats.
  5. Cinnamon. Its sweetish aftertaste adds piquancy. Sprinkle the foam with cinnamon powder, or even better, dip a whole stick in the drink for a couple of minutes.
  6. Cardamom. The coffee will taste spicy and aromatic due to the presence of essential oils. Such coffee will relax, relieve fatigue.
  7. Vanilla. When you add spice, you get a very fragrant drink.

And if you add a spoonful of honey instead of sugar to freshly brewed coffee, then you will be surprised at the richness of taste sensations.

With cognac

French coffee will be good on cold winter evenings, it will warm, invigorate and at the same time relax after a hard day. Just remember that alcohol should be of high quality and in moderation, so that cognac with coffee does not turn out. A couple of spoons per cup should be sufficient.

What can replace a Turk

Not all people have a Turk, but everyone wants to enjoy a natural drink. In order not to buy a cezve, we will consider the current replacement options.

1. Geyser coffee machine... The device is rightfully considered an analogue of the Turks. It consists of a lower compartment for water, a tap, a container for ground coffee and a kettle for the final drink. After pressing the "Start" button, the water in the lower compartment heats up, passes through the tap, which is directed to the coffee grounds. The finished composition flows down, filtering the ground grains. As a result, you get delicious coffee without crema and dripping of grounds.

2. French press. A household appliance not designed for brewing coffee. You can boil the crushed grains, insist and strain. This replacement option is suitable for people who are used to drinking coffee in a large company, as well as for those who do not like to observe the remains of ground beans in the cup. The taste of the final drink is much inferior to a Turk and a geyser coffee maker.

3. Stewpan or casserole... If you have a stewpan or a small thick-bottomed saucepan lying around in your kitchen, use a coffee pot. The disadvantage of this option is that the thick rises along with the foam and settles very slowly. In this case, the aroma disappears, distorting the entire drink. If you choose to brew coffee in a saucepan / saucepan, put a lid on the pot and leave a small gap to allow steam to escape. Make sure that the coffee does not boil over or burn, these are the most common mistakes.

The coffee recipes are really plentiful. They include a lot of additional ingredients, sometimes so unusual that it is difficult to even imagine the taste of the finished drink. But home brewing methods are good because they give room for experimentation, as a result of which that very favorite recipe can be born. You will not try this even in the most famous cafe.

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

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

Basic rules for brewing coffee can be useful for home use as well.

  1. It is important to select quality grains and keep them fresh.
  2. Grind coffee in small quantities, just before preparation, so that it does not lose its aroma and useful properties.
  3. Water quality is equally important. The water should be unboiled, filtered, with a fresh taste. The hardness of the water must 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.
  4. Cooking in a Turk requires special attention and skill. To better reveal the aroma of coffee, ground beans can be poured into an empty Turk and lightly roasted.
  5. During the preparation process, do not stir the drink, so as not to destroy the foam formed on the surface. A few circular motions with a Turk will help to distribute the coffee evenly on the bottom. If the coffee “lives” under the crema, that is, it moves slightly, this will improve its taste.
  6. The drink should not boil otherwise, it loses its aroma and acquires an unpleasant bitter taste that has nothing to do with the strength and richness of the coffee. The optimum temperature is 85-95 C, when the water boils with a “white spring”.
  7. Various kitchen devices significantly speed up the cooking process: coffee machines and coffee makers. The simplest way to quickly brew coffee is a French press. The cooking process in it includes infusion and squeezing, in addition, it allows you to adjust the strength of the drink.
  8. Half a spoonful of butter will help soften the taste of strong coffee.
  9. You can pour coffee without sediment without using a sieve. A spoonful of cold water added to the Turk will help the thicker quickly settle to the bottom.
  10. Serving coffee also affects the taste of the drink. For example, in a warmed-up cup, the drink reveals its aroma better.

How to make 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. Too high a brewing temperature destroys the aroma and deprives the coffee of its antioxidant properties.

To properly prepare coffee in a Turk on the stove, you will need:

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

In a Turk, 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.

  1. A couple of tablespoons of water is poured into the Turk, sugar is poured to taste.
  2. Heat over low heat to melt the sugar and darken. This technique is called caramelization, it will give the aroma of the drink a specific note. It is important not to overexpose the sugar so that it does not burn.
  3. Next, the Turk is filled with cold water. The conical shape allows to reduce evaporation from the surface, the optimal amount of water is exactly up to the Turk's neck.
  4. Pour ground coffee. For use in a Turk, you need the finest grind to get a strong, invigorating coffee with a stunning aroma.
  5. The drink is warmed up over low heat. The slower the heating, the richer the taste. Traditionally, Turkish coffee was prepared on hot sand. Now in specialized stores gourmets are offered "sandboxes" for making coffee.
  6. When the water temperature approaches the boiling point, a thick and dense foam will begin to rise on the surface.
  7. Remove Turku from the fire for one minute so that the water in it “calms down”.
  8. The coffee is heated three times without boiling. This is the most crucial stage when coffee cannot be left unattended. The foam starts very slowly, but it can "escape" suddenly, in a matter of seconds.
  9. Finally, the invigorating elixir is ready, and it is poured into cups.
  10. Coffee is served with froth. It is either gently poured or put with a spoon. This foam is one of the important secrets of real coffee. It keeps essential oils in a hot drink, creating that divine aroma that helps to wake up and feel the fullness of life.

There are many recipes for making coffee in a Turk. They offer various spices and herbs, in addition, different ways of serving the drink. But the basic principle of extraction over low heat in three approaches and preservation of a thick foam remains unchanged.

Recipe in a saucepan on the stove

If a Turk is not at hand, or if you need a large amount of a 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 an unsuitable container.

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

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 pot made of stainless steel or enamel, so that the drink does not absorb foreign odors.

  1. Cool the metal spoon in the freezer.
  2. Pour sugar and coffee with some of the water.
  3. We put the pan on the smallest gas. If the burner is smaller than the bottom of the pot, a flame divider will come in handy.
  4. At the first signs of movement in the drink, the appearance of individual floating bubbles, rearrange the pan on a towel, abundantly moistened with water. This is the first step in cooling the beverage.
  5. The coffee in the pot rests under the lid on a towel for a minute.
  6. The rest of the water is added to the drink. So we lower the temperature of the drink again. We send the pan to the stove.
  7. When the coffee tries to boil a second time, stir it with a spoon frozen in the refrigerator. This is the third stage of cooling.
  8. Some foam will accumulate on the surface of the drink. Without letting the coffee boil, stir it again and put it on a regular stand, without a towel.
  9. The coffee should be poured straight into the cups, keeping it as creamy 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.

Cooking classic espresso in a coffee machine

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

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

  1. The holder is warmed up with water and wiped with a dry napkin. The ground coffee should only come into contact with a clean, hot surface.
  2. The coffee beans are ground in the amount required to fill the portafilter. A 30 ml serving of coffee requires 7-9 g.
  3. The coffee machine requires a medium grind.
  4. Ground coffee is loaded into the holder. The contents must be tamped so that a "tablet" is formed in the portafilter, which will allow the extraction of the entire layer of coffee to be achieved. If the coffee is unevenly distributed, the water will pass where the layer is thinner or looser, and will not brew all the powder. The "tablet" is created using a special instrument - tempera.
  5. The cup is heated by pouring boiling water over if the coffee machine does not have this function.
  6. Recommended pressure - 9 bar, water temperature - 90 C.
  7. Turn on the spill, and in half a minute the drink is ready.
  8. A properly brewed espresso has a thick, light brown foam.
  9. Espresso is served with a glass of cold water, it clears the taste buds, and the sensations from sip to sip are not dulled.

Coffee in a drip coffee maker

This device is designed to prepare several portions of the drink at once. If the reservoir is not full, malfunctions can occur.

  1. Water is poured into the tank up to the maximum mark.
  2. The cone filter is filled with medium ground coffee, 20 g per 100 ml of water.
  3. The brewing process starts. The water from the reservoir boils and flows in a thin stream into the filter filled with ground coffee. Its temperature decreases slightly in the process, which is optimal for preparing a drink.
  4. Coffee flows into the storage cup in small portions.
  5. In a drip coffee maker, the drink will be brewed for at least 4-5 minutes.
  6. Coffee from such a coffee maker is devoid of specific froth and has a rather ordinary taste. You can improve the quality of the drink by using the machine at minimum power. This will make the coffee brew more slowly and the extraction will be more efficient.

How to brew coffee in a geyser coffee maker

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

We prepare strong coffee in a geyser coffee maker:

  1. Cold water is poured into the lower part, strictly up to the safety valve.
  2. Coffee is poured into the filter in a lush heap. It is not necessary to tamp it, otherwise the water may not pass through the dense layer.
  3. Medium grinding is required. The filter size determines the amount of coffee.
  4. On top of the filter, an upper part is installed in which coffee will be collected.
  5. The coffee maker is placed on the stove, or plugs into the network if it is electric.
  6. When all the water has moved into the upper container, a characteristic hiss will be heard.

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

Step by step cappuccino and latte recipes

The two most popular coffees are made with espresso and large amounts of frothy milk. However, they can be easily distinguished by their taste and appearance. Cappuccino has a bright, rich taste of the coffee itself, and latte has a delicate milky taste with a coffee tint.

Cappuccino is a coffee with milk added.

Ingredients:

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

Prepare cappuccino in a small cup.

  1. Heat the milk to 70 C.
  2. Beat it with a blender or French press until foamy. It should be thick and tight, without bubbles. A properly prepared froth will withstand the weight of a spoonful of sugar.
  3. Freshly prepared hot espresso and milk froth are poured into the cup. With the help of special devices or just sleight of hand, you can create a pattern on the surface of the foam. It will last for 12 minutes. This is just enough time to enjoy the drink and decoration.

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

Ingredients:

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

Served in a special irish glass.

  1. The milk is heated to 40-60 C.
  2. One third of the milk is whipped into a soft, homogeneous foam without large bubbles.
  3. First, milk is poured into the glass.
  4. Then coffee is poured into it.
  5. Put milk foam on top with a spoon. A beautiful fluffy hat should form on the surface. Using the latte art technique, you can also create amazing volumetric images on this drink. You can simply grind the surface with chocolate chips.
  • 100 ml ready-made espresso;
  • 100 ml of milk;
  • 100 g ice cream;
  • caramel syrup.

For cooking, you need a tall transparent glass.

  1. All ingredients will mix cold, so cool the glass first.
  2. A couple of tablespoons of caramel syrup are poured into the bottom.
  3. Cold coffee and milk pour in in a thin stream.
  4. A ball of ice cream is laid out on top.

Caramel syrup can be used ready-made, or you can cook homemade:

  • 50 g sugar;
  • 50 ml of water;
  • a spoonful of lemon juice.

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

  1. The sugar is heated with lemon juice and a spoonful of water until all the crystals have melted.
  2. The rest of the water is boiled separately.
  3. The caramel is removed from the heat and hot water is poured into it.
  4. Stir and put on low heat again.
  5. Without stopping stirring, bring the syrup to a homogeneous state.

Natural coffee, prepared according to any recipe, induces the production of serotonin, the hormone of pleasure. It can deservedly be considered a drink of happiness, so you should indulge yourself with your favorite drink in all possible forms.