This aromatic drink invigorates you in the morning and energizes you during the day. Amateurs and professionals use classic and homemade recipes to pamper themselves, family and friends. Gourmets value Turkish coffee with foam - an original way to enjoy its taste. To make it delicious, take suitable utensils, good coffee beans and water. Observe the proportions and follow the cooking rules.
How to make coffee with thick foam
The foam consists of microparticles of coffee oils, carbon dioxide and a microsuspension of ground particles. Classic Turkish coffee culture uses finely ground beans, “to dust,” which also helps create a denser foam layer. With a traditional medium grind you can also get a head of foam, but it's a little more difficult and it definitely won't be as high and dense.
To prepare Turkish coffee with foam, it is important not to bring it to a boil, otherwise all the bubbles will quickly disappear (or the drink will run away).
How to get milk froth?
More gentle people prefer to drink coffee with milk foam. This drink is also called cappuccino. You can make this coffee yourself. To obtain milk foam, you need to whip milk of medium fat content, approximately 3-6%. You can froth milk in any way available to you. You can use a cappuccino maker, if there is no such device, a regular mixer will do an excellent job for this purpose. Whip the milk, pre-chilled in the refrigerator, until a thick foam forms. Then transfer the milk froth onto the coffee, sprinkle with cinnamon and add sugar to taste. You can also add a tasty syrup, such as strawberry.
What you need to brew Turkish coffee correctly, with foam
Follow the recommendations and detailed instructions, and you will succeed. It is important to maintain proportions and use suitable containers and ingredients.
We will need:
Turk
Turka, cezva or ibrik, is a traditional vessel for brewing an oriental drink. It is distinguished by a fairly wide bottom and a relatively narrow or at least simply tapering neck. You can try it in a small ladle, but the narrower it is on top, the better. In other words, if the ladle is taller than wide, you will not make foamy coffee at the bottom of a large pot.
Important: it is advisable to take a Turk of such a volume that there is just enough to pour into a cup or cups. The liquid should be up to the neck. In a 400 ml Turk, it will be almost impossible to brew a 100 ml portion of the drink so that foam forms.
“To the neck” does not mean “to the edge.” The foam needs somewhere to rise, and since it happens quickly, you can be distracted for a second, and it will already run away. If you are preparing a sweet drink, add sugar immediately to the cuzurka. Keep in mind that it also takes up some volume, so first pour in all the ingredients, and then pour in water, leaving some space for the foam to grow.
Finely ground coffee
Standardly, ground coffee in packs is ground to a medium degree. This grind is suitable for coffee makers, brewing in a geyser, filter, or just in a cup. Yes, and in a Turk it is quite possible to make a good drink from it, and even the foam can rise and run away. The only problem is that these particles are quite large, and if you do not wait for them to completely settle or filter out, they are unpleasant to drink (and it can also cause heartburn).
For traditional coffee in Turkey, the finest grind is used, and these particles participate in the formation of a foamy layer on the surface. You can ask to grind the beans this way when buying in a store or look for coffee made in Turkey (most often it comes in soft packs). Home coffee grinders are different, but not all of them are capable of producing such a fine grind, so it is better to first buy a real Turkish product, and then compare what you get from coffee grinders with it.
Important: for preparation, use approximately 1 tablespoon of ground coffee beans per serving.
As for a specific variety or mixture, it can be 100% Arabica or its mixture with Robusta. In eastern countries, Arabica is mainly used for its taste and aromatic qualities, but Robusta itself produces a denser and more bitter foam, so you can choose mixtures.
It is not worth cooking exclusively from Robusta for the sake of obtaining foam; the taste and aroma will be poor and bitter.
Water
To make a truly tasty drink, you need high-quality water. Preferably purified or filtered, and always cold. You should not pour hot or even warm water into the Turk to speed up the process. If the water is at room temperature, you can add an ice cube to cool it further.
Sugar and spices
Stirring additional ingredients into the cup will destroy the foam layer. Therefore, everything that is needed is added to the cezve and then brewed. Adding even the smallest amount of sugar increases your chances of getting a denser foam, so you can add just a little so that it won't be felt in the drink. However, you can do without it.
Milk
This ingredient is generally quite questionable in a classic drink. In Turkey, they may even refuse to serve you milk separately, as they believe that it spoils the traditional taste. But if you prefer milk and coffee cocktails, pour it over the side so as not to destroy the foam, or immediately pour in the milk, and then the contents of the cezve. The main thing is not to stir with a spoon.
How to choose the right coffee?
Before you start preparing an invigorating drink, you need to choose the right grains. After all, the aroma and taste of the drink directly depend on the quality of the grains.
Coffee can be instant, sublimated and natural. Natural grains are definitely needed. You can find coffee beans in specialized stores. There you will be offered grains from different producing countries. The lowest quality grains grow in India and Indonesia. Choose beans from Central and South America, such as Colombian.
Probably, if you find yourself in such a store for the first time, your eyes will run wild from the varieties. First, try the Arabica variety. It is very tasty, with a pronounced aroma. If you find Arabica to be weak, try Robusta.
Having decided on the variety, examine the appearance of the grains. They should not be dry and old, and mold on the grains should alert you. First of all, grains of the same variety must be the same color and size. For example, Arabica beans are large and oblong in shape, with an oily appearance. And the Robusta variety is round and small.
How to brew coffee with foam in a Turk: recipe
So, we have decided on the ingredients and the necessary utensils. Let's prepare a “standard” portion:
- Finely ground coffee – a small heaped tablespoon;
- Water – about 90–100 ml;
- Sugar, if you like;
- Spices - cardamom, star anise, cinnamon, cloves, nutmeg - all in ground form.
Now - in detail about cooking:
- Pour all the dry ingredients into the cezve.
- Fill with cold water. You can measure the exact amount into a cup and pour it into the cezve.
- Stir.
- Place on low heat.
- Don't go far! After a while, dark foam will begin to rise. When this happens, remove the cezve from the heat and let the foam head fall.
- Place it on the fire again (you can hold it by the handle over the fire, rather than standing it down), and remove it again for a while.
- Make the foam layer rise a third time and remove from heat completely.
- If this is one serving, pour the entire contents into a cup, making sure that all the foam is poured out. If there are several servings, try transferring the foam into cups with a spoon, and then pour the drink itself over the wall.
How to brew Turkish coffee with foam for people with different sugar preferences
This is quite an interesting point. We then do not add sugar or stir it, but according to tradition, foam must be present, this is an indicator of the quality of preparation. Use the hint:
- Prepare an unsweetened drink with foam raised three times and pour the foam into cups.
- Serve sugar-free servings for those who don't need sweetness.
- Put the sugar in the cezve with the remaining liquid and stir, there is still no foam there, pour it sweeter for those who like it.
- We remind you that you need to pour the drink carefully, along the wall, so as not to break the foam layer.
Barista secrets
Before cooking
When figuring out how to brew coffee in a Turk, study the recommendations. Let's reveal the main secrets of professionals.
Grind the beans 10-15 minutes before making coffee so that the aroma does not have time to dissipate.
Store the prepared powder from the store in an airtight container, out of direct sunlight. Oxygen and excess heat above 20 degrees steal the taste from coffee.
If you like sweets, then add sand (or refined sugar) to the ground grains and mix the mixture thoroughly. You can stir the sugar in cold water and only then add the powder.
Pour the powder into the pot, add water and stir. Use only cold liquid to avoid starting the extraction prematurely.
During and after cooking
Coffee should be heated slowly, as described above. Therefore, place the cezve with the mixture on low heat.
The optimal proportion for the formation of cream is 18 g of coffee per 150 ml of water.
Remove the cezve from the heat as soon as a cap of foam rises. After 1-2 minutes, bring to a boil again. Repeat the procedure at least 3 times to get a delicious, expressive drink.
Enhance the flavor with a few crystals of table salt. A teaspoon of ice water at the bottom of the mug will make the finished drink transparent and silky.
Let's look at how to brew coffee with foam at home in Turkey.
Interesting! What else is added to coffee for taste and aroma?
Why coffee with foam may not work in Turkish
Sometimes this happens for a variety of reasons, especially among beginners, and here are the most common reasons:
Old coffee
Microbubbles are formed, among other things, due to the release of carbon dioxide, which accumulates in the beans during roasting. Manufacturers usually vacuum seal the ground product well, but if you store it at home in an open package or in a jar that is too large, it will dissipate. Try a fresher roast, maybe that's what it's all about.
Boiling
Boiling kills microbubbles by breaking them into larger ones that burst from the bottom, so be careful not to overheat the drink. For brewing, the first bubbles that rise from the bottom are enough, that is, the very beginning of the appearance of foam (especially, we do this three times, for greater density). Carefully monitor the condition of the liquid and do not let it boil.
Unsuitable cookware
You need a sufficient layer of grounds and suspension to form foam while the entire layer of liquid is heated and has not yet reached a boil. This is why Turks with a narrow neck are so good, and why it is worth taking dishes of a suitable size. If the portion splatters on the wide bottom, it will boil rather than foam.
How to make cappuccino coffee with delicate foam?
You will need for one serving:
- Ground coffee – 7 g. Approximately this is contained in a heaped teaspoon
- Water – 150 ml.
- Milk – 200 ml. Be sure to be natural, not dry. There should be at least 3-3.5 g of protein per 100 g of milk. As for the fat content, keep in mind the following: the higher it is, the denser the foam will be.
IMPORTANT: It is recommended to choose rich varieties of coffee so that there is a bitterness of nut or chocolate.
The coffee itself is brewed in the traditional way in a Turkish coffee pot. And while this is happening, you can start foaming:
- Heat the milk to 50 degrees.
- Use a French press , mixer or blender. Whisk the milk until bubbles begin to appear.
- Everything is ready, but you also need to know how to mix the ingredients To do this, fill 1/3 of a cup with coffee, and then add foam. You can add cinnamon, vanilla or nutmeg to taste.
Please note. that cappuccino foam should be uniform
How to brew Turkish coffee with foam using video
Youtube is full of videos of the process of making coffee with a head of brown foam. The basic principle is clear for any of them, except that some wait until the foam rises once, others do it three times, there are those who pour coffee on top of the water and do not stir, and there are adherents of the traditional recipe with stirring. This is not all that important if the result suits you.
Try to cook according to the video with the proportions, dishes, stove, and grinding as similar as possible to yours. This will make it easier to repeat the result.
Coffee with a pattern on the foam: photo
Let's now look at other examples:
Snowflake made from coffee foam
Cat face made from coffee foam
Cup of coffee on coffee foam
Pegasus on coffee foam
Portrait on coffee foam
Twig on coffee foam
Mandala pattern on coffee foam
Lion on coffee foam
Coffee occupies a very important place in our everyday life. We mainly use it, of course, to enjoy the taste or get a boost of energy. But why not turn this procedure into an aesthetic celebration?
How to Serve and Drink Coffee with Foam
You learned how to brew coffee in a Turk with foam so that it is high and dense. But you also need to present this drink aesthetically and correctly. Traditionally it is poured into small demitasse cups, Turkish coffee cups. The portions are small, as the drink is quite strong. The grounds are not strained, but poured into a cup, letting it sit for a minute until it sinks.
The drink is served with a glass of cold still water, which is drunk before coffee to cleanse the receptors and refresh the oral cavity. Turkish delight or other Turkish sweets would also be a good addition.
Features of the oriental drink
The method for brewing coffee with foam in a Turk at home requires the following rules:
- Grind the beans in a coffee grinder before pouring into the container. This could be a blender or mortar.
- Only bottled non-carbonated water is used. The lower the salt level, the better. If you can buy distilled liquid, it will work best.
- Spices can be used in two ways. The first is to preheat them in a Turk without water and tea leaves, the second is to fill them with liquid along with other ingredients.
- Sugar is added immediately - the Turks believe that this way it interacts better with the components of the drink.
Why the grain must be ground before cooking: there are still fats and resins inside, which will turn into foam when heated. If the tea leaves for a long time, these substances oxidize, that is, they undergo fermentation with oxygen. They will not foam when boiling.
Why do you need clean soft water: it extracts the substances described above better. It is not recommended to break these rules, especially those relating to the main ingredients of Turkish coffee - water and beans.
What can you add to coffee?
During the cooking process, nothing should be added to the drink. At all. It is better to add all sweeteners and toppings into the foam or into the coffee itself at the end, when it is ready. The taste of the drink is best combined with sugar (especially cane sugar), honey, vanilla, cinnamon or chocolate. Also very popular are milk and cream, which significantly soften its taste. Professional baristas sprinkle the foam with grated almonds, cashews or hazelnuts. In principle, you can add anything you want. The main thing is that the additional ingredient does not interrupt the taste and aroma of the main drink.
Coffee shares the leading position in popularity among drinks in the world, along with tea. It can also be prepared at home in 4-5 minutes. However, not everyone can achieve the classic look of espresso with thick, long-lasting foam. It is important to strictly follow the recipe, select all the necessary components correctly and not deviate from the cooking rules. And then you can enjoy your favorite drink every day.
Preparing coffee with stable foam - useful tips
Once you understand how to make foamy coffee at home, you can start experimenting with recipes. For example, according to Turkish technology for preparing the drink, it needs to be brewed on sand. For this purpose, special mobile kits were invented, which include:
- Turk;
- mini burner;
- tray made of heat-resistant material;
- quartz sand.
If purchasing a set is not part of your plans, Turkish coffee with aromatic foam can be brewed in other ways. The main thing is to choose the right raw materials and grind the grains immediately before cooking, making sure to choose the finest grind possible. The smaller the grind, the thicker and more stable the foam will be.
The crucial point is the fire level for preparing the drink. It should be as minimal as possible. In this case, it is necessary to carefully monitor the drink, not allowing it to go beyond the edges of the pot and boil.
Gourmets recommend that before preparing coffee, slightly warm the cezve, and then the dry coffee.
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