HOW TO MAKEPERFECT COFFEE FROM A TURKISH CEZVE AT HOME
Plums in chocolate - SWEET & SOUR PLUM and thick black coffee from a coffee pot is a perfect combination!
Turkish coffee refers to a method of brewing very finely ground coffee. Turkish coffee is made by bringing the powdered coffee with water and usually sugar to the boil in a special pot called cezve in Turkey, and often called ibrik elsewhere.
Turkish coffee - strong, unfiltered black coffee. As it is brewed with addition of sugar the turkish coffee is sweet.
HOW TO DO IT BETTER
Grinding coffee into a pot should be very fine, like dust that gets your fingers dirty.
COFFEE TO WATER RATIO
1:10 (10 parts water to 1 part coffee)
Make sure you use clean water that is free of unpleasant tastes and smells. If you didn't drink a glass of this water, don't make coffee with it.
To extract the best aromas from coffee you need water rich in calcium and magnesium in particular. The amount of these two minerals dissolved in water is a measure of hardness.
The best Turkish coffee is brewed at low temperatures, below 70°C (160 °F). The goal is to keep the foam that forms at temperatures around 65 °C - (160 °F).
Cream or milk is never added to Turkish coffee.
Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated.
SIZE OF CUP, MUG, GLASS
turkish coffee pot
Ethiopian coffees perfectly match this brewing method. Coffee beans should be ground to dust as finely as possible. Spices such as cardamom and honey are suitable.
During the process of brewing , do not stir the coffee.
Lastly, it is worth sprinkling the brew with ice-cold water so that the coffee grounds fall to the bottom. Serve in small cups.