Cook yourself or use the services of barista - that is the question. It is not always possible to go out and buy yourself a cup of strong and aromatic coffee. What a coffee lover needs to meet their needs at home - you need to know more about this.
Choosing a Turk
In order for the drink to turn out as it should, it is important to use the right utensils to make it.
When choosing the Turks pay attention to 2 factors:
- material;
- the size.
What is it made of?
On the shop shelves there are Turks from:
- copper;
- brass;
- ceramics.
Metal Turks were originally used to make coffee. This is a classic and internationally recognized standard. But there are several "but", because of which the amateur is not recommended as the material for his first Turks to choose metal:
- coffee burns;
- the drink gets metallic flavor.
In order not to burn coffee, and the metal did not have time to spoil the taste, you need experience and an understanding of the "behavior" of coffee. It is better not to risk and buy a brass or copper Turk to make the character and taste of coffee more understandable.
Ceramic Turks are more suitable for novice coffee makers due to the fact that they do not burn coffee. It may burn if water is evaporated, but it does not depend on the material, but on the care of the performer. Ceramic dishes do not give dishes that are prepared in it, additional taste. The only minus of ceramics is fragility. It can not only be dropped, but also subjected to sharp temperature changes - cracks will go up to the point of splitting into parts.
More or less?
Regarding the size - it is better to opt for the minimum dimensions, designed for 1 serving of coffee:
- the cost of 1 portion is minimal, which means that if the coffee does not work, it will not be so offensive to pour out and re-do it;
- for 1 portion it is easiest to calculate the proportions;
- large Turks are designed to cook at the same time several servings. When cooking 1 serving in a large bowl, all the nuances will not be observed, and the drink may not work out. Between portions and volume there are certain ratios.
Choosing coffee for the Turks
Selection criteria 3:
- the size;
- the degree of roasting;
- packaged or freshly ground.
Smaller or larger?
For the preparation of the drink in the Turk used finely ground coffee. It should be noted that the finer the grinding, the stronger the drink will be. Different degrees of grinding play an essential role for professional coffee machines. For the Turks, these little things are unnecessary.
Arabica or Robusta?
The taste of the drink depends on the degree of roasting and the type of grain:
- Arabica gives a fortress;
- Robusta gives acid.
Is saving always economical?
Choosing between ground ground coffee in a specialty store and a pack from the supermarket, of course, preference is given to freshly ground coffee.
Freshly ground:
- fragrant;
- strong;
- with rich taste;
- has a light pleasant bitterness;
- does not contain chemicals, as the grinding is not carried out at the factory;
- taste is achieved naturally, and not at the expense of additives.
Store in a pack is characterized as follows:
- has a mild flavor;
- fortress is achieved by increasing bitterness;
- taste is mild;
- taste is achieved by additives;
- a product of long-term storage, which is necessarily treated with chemistry for the destruction of parasites and safety during transportation.
It is worth paying attention! When choosing a weight product, you can buy small portions, which are not stale for a long time, are quickly consumed, and therefore do not lose their taste and aromatic properties. Large portions that stand for a long time and are not consumed disappear and lose their taste and smell.
How to make coffee in the Turk on the stove
There are no tricks and intricacies: prepare all the ingredients, make coffee, enjoy a drink.
Measuring exact dimensions is only important for professional coffee machines that operate automatically. For Turks, strict adherence to grams is not necessary.
The first thing to do is decide on the strength:
- "Espresso" - a very strong drink of the smallest volume. Classic "espresso" - 30-50 ml;
- "American" - less strong drink with a large volume.
For an espresso serving you will need:
- 10 g of coffee - 3 tsp;
- water - half a cup.
For a serving of Americano:
- 10 g of coffee - 3 tsp;
- water - 1 cup.
The second important point is to never make a fire big. From the moment the dishes touch the stove and before the fire is turned off, the flame should always be kept to a minimum. The dishes should warm up evenly and warm the water, forcing the grain to give away the taste. A big fire will heat the water and paint it, but the taste will not be transmitted. The result is something that can not be called a real coffee.
Third - constantly stir. The drink will not burn, it will warm up evenly, will give out all the taste and aroma, the foam will not fit too early.
Fourth, cold water is always used. The very process of heating water creates taste and smell. Fast heating does not reveal all the charms.
Classic coffee in Turk with foam
In the process of cooking, the foam will appear in the Turk itself and "fit" like milk. In order for it to be stable and not quickly dissolved, it is “lifted” 2-3 times.
Cooking:
- fill in the desired proportions in the Turk;
- put on a small fire;
- stir constantly;
- Foam appeared, began to "rise" - remove from the fire and allow the foam to settle. You can knock the bottom of the dishes on the table - this will speed up the process;
- return on fire and repeat the process of "raising the foam" another 1-2 times;
- remove from the heat, spoon the foam into the cup, pour the coffee.
Turkish coffee recipe with milk
The principle of making coffee is to saturate the liquid with coffee properties. If milk is poured into a drink boiled in water, the taste will deteriorate badly. Baristas use special mixers that whip milk into thick foam with high-pressure steam. The density of milk changes due to the abundance of bubbles and significant mixing does not occur. The foam is concentrated at the top, creating a beautiful hat, and the taste becomes a little softer. To achieve the appropriate effect at home is impossible, even with a super-blender. At home, the drink was originally prepared with milk, without water.
fill in the desired proportions in the Turk;- put on a small fire;
- stir constantly;
- foam appeared, began to "rise" - remove from the fire and allow the foam to settle;
- return on fire and repeat the process of "raising the foam" another 1-2 times;
- remove from the heat, spoon the foam into the cup, pour the coffee.
fill in the desired proportions in the Turk;Sugar can be added both at the beginning of the process and at the end.
What spices are used to make a drink?
The 4 most popular spices sold in any supermarket, on the market and even in a stall:
- Cinnamon. Ground cinnamon is recommended to be added at the very beginning. It will be boiled out, will give out all the taste and aroma, will not fall on the tongue and will not have to be chewed. A portion of "espresso" supplements will be required at the tip of a tsp. Cinnamon sticks are put in a cup when the drink is allowed to cool. The liquid is saturated with taste and smell, and the feed itself looks very showy.
- Vanillin. Not vanilla sugar, namely vanillin. Sugar is very weak in its aroma-taste qualities. When added at the beginning, the taste will be poorly expressed and evenly distributed throughout the liquid, will give a slight bitterness. Top in the cup - guaranteed a pronounced aroma, but bright taste will be present only at the first 2 sips. For a portion of "espresso" - at the tip of a teaspoon.
- Chocolate sprinkles - sprinkled on top of the cup. It gives sweetness and performs the function of decoration.
- Cardamom is a seasoning used in cooking. The drink smells like grass and becomes slightly bitter in taste. Always added at the beginning. For a portion of "espresso" - at the tip of a teaspoon.
Cooking strong drink without the Turks on the stove
If the Turks do not, but there is a desire to use something strong and hot, you can use a metal mug.
It is only necessary to pay more attention to the speed of raising the foam - it will rise very quickly along the vertical walls, unlike the narrowed walls of the Turks. The technology of cooking is no different from the method of cooking in the Turk.
Subtleties and secrets of the preparation of a drink with foam
You can not let the drink boil - there is a taste of burnt coffee.
The cooking technology has an effect stove. The electric stove evenly heats the bottom, heat spreads from the center to the edges. The liquid warms evenly, the taste is more saturated, the foam rises slowly, and the coffee itself burns much less often. The gas stove heats up to a greater extent the walls of dishes. The fluid warms unevenly and the foam fits very quickly. It is necessary to mix very thoroughly during the cooking process.
It is possible to add cream to the coffee brewed on water. Their density allows you to keep the taste of the drink, giving it softness. 1 tbsp. liquid cream per serving "espresso" or 1 "tablet" thick.
