What is Turkish coffee?
Turkish coffee is a special method of preparing for coffee, which is not exclusive to Turkey. It is strong and usually sweetened. The so -called Turkish coffee enjoys Greece, Armenia and Arab countries as well as in Turkey. It differs from other methods of preparation in that the reasons are not filtered.
The vessel for the preparation of authentic Turkish coffee is unique. It is a small metal container with a long handle. It is called differently, tuzve or iprik (Turktina), mpriki (Greek), Rakwa (Arabic) and Finjan (Persian). The technique of preparing Turkish coffee is one thing that distinguishes it. Type of coffee, grinding size, water temperature and equipment are important elements.
- coffee should be grounded to the powder. Grind for Turkish coffee is finer than for espresso. Some coffee grinders come with grinding grinding that you can adjust to achieve the desired grind.
- The correct amount of Coffee and water is placed in a container and heated to a gentlefire. Sugar, if it is to be used, is added immediately before the coffee approaches the boil. Turkish coffee without sugar is called Sade .
- In the meantime, heat the Demitasse Cup, or Fincan - one way to do this is to make a cup through the dishwasher just before serving.
- While Turkish coffee must not cook, it is brought to the point of foam or foam development. Only the foam is poured into a warm cup. This is repeated once or twice, depending on the recipe you follow. Recently, all coffee remaining in the container is poured into a cup.
- wait a few minutes for the area to settle before your freshly cooked coffee is served. It is very important not to mix it. The sediment is not good to drink.
Some people consider Anathema to introduce Any variations of Turkish coffee. Others consider it appropriate to add spice-for example cardamom or withKořice-on coffee at the beginning.