How to properly brew Turkish coffee: delicious recipes on the stove at home

Perhaps Turkish, cezve, Turkish or Oriental coffee is the most familiar method of preparation for all residents of the post-Soviet space. There were no Chemex or Siphons in our houses, but there was almost certainly a Turk. Unfortunately, they are not always suitable for making coffee. We recommend using a copper Turk; a real Turk should be copper on the outside and silver plated on the inside. Copper is an excellent conductor of heat, but upon contact with an acidic coffee environment, it begins to release dangerous carcinogens, so a protective coating is required inside the Turk.

Our parents and grandmothers knew how to cook coffee in a Turk on a gas stove. We have learned from our own experience that you can’t prepare a delicious drink this way. So, we are sharing a recipe on how to brew delicious coffee in a Turkish coffee pot.

Enjoy your coffee!

Oriental coffee needs to sit for a few minutes so that you drink the coffee and not eat it. Cezve is a huge field for experimentation - try heating a tiny amount of your favorite spices in a Turk before cooking, then add coffee and cook according to the instructions. Very popular recipes are: coffee with cinnamon, with pepper, with milk, and you can also add jams, syrups, honey and noble alcohol. Experiment with different types of coffee and find your favorite. Well, you can read how to brew coffee without a Turk in our other articles.

How to choose a cezve

Cezves are distinguished by material, volume, shape. The market currently offers dishes from:

steel - cheap and simple models, last a long time, easy to clean. However, you should not make coffee in a Turkish coffee pot made of steel. The bottom of these is thin, it heats up quickly, and uneven heating spoils the taste;
aluminum - budget, very light, warms up well. The only negative is that at elevated temperatures, in contact with liquids and products, harmful substances are released;
ceramics or clay are more expensive, fragile options. It is difficult to handle such things, but the materials are ideal for Turkish coffee recipes. Ceramics and clay heat up evenly, hold the temperature for a long time, and do not allow the workpiece to cool down even after turning off the fire;
copper - inexpensive, popular, with good thermal conductivity. The water warms up evenly, gradually revealing the aroma of the beans. Before you brew delicious coffee in a copper pot, make sure that the inside of the pot is coated with tin. Uncoated material may release harmful substances.

For beginners, it’s better to go with the copper option. It’s easy to control the cooking process at home with such a cezve. It will last a long time and will not require much investment.

Only ceramics have better thermal conductivity, but when handling dishes made of fragile materials, you will have to observe many nuances. For newcomers, this will only cause unnecessary questions and will prevent them from gradually getting involved in the culture.

When choosing the shape of the dish, focus on a wide base and narrowed neck. Only in such a cezve does a foam cap appear, which prevents the rapid evaporation of aromatic oils. Choose the volume depending on the number of family members.

The container should hold at least 1-2 cups.

How to replace Turk?

If there are no Turks in the house, then what should you use to brew your favorite drink? The cezve can be replaced with an enamel saucepan or mug. At worst, a ceramic pot will do. True, it is very inconvenient to use, since it does not have a handle. But still, it can be considered as an alternative option.

Some coffee lovers have gotten used to preparing their favorite drink in the microwave. True, it is extremely difficult to control the boiling process. And yet it is possible to capture the moment through trial attempts.

Daniil Lobadin

Co-founder and head of the family manufactory Lobadin Coffee Roasters

I would like to supplement the article with information about the materials used to make Turks. Some of them simply destroy the drink, and we find it difficult to understand why Turks should be made from these metals at all.

So, it’s actually taboo for a coffee lover to have cezves made of aluminum and stainless steel. The family manufactory Lobadin Coffee Roasters perfectly understands customers who do not want to smoke expensive Turkish coffee, and besides, stainless steel and aluminum do not require special care. But one big “BUT” outweighs all the advantages of these Turks. They kill your coffee.

Coffee stains settle on aluminum Turks, no matter how thoroughly they are washed. As a result, the Turk essentially retains traces of all previously prepared drinks. Well, of course, it is possible that the result will be some kind of enchantingly great taste, but... okay, in fact, this is impossible. Will not work

A disadvantage of stainless steel cezves: low thermal conductivity. And this is a decisive factor in making coffee. The bottom of the stainless steel Turk will heat up more than the walls - that is, the coffee will be brewed unevenly. And if you overexpose the steel pot on the stove, you’ll end up with something like a soot stain made from coffee oils.

A copper pot is, of course, an expensive pleasure, but the coffee it produces is excellent, and most importantly: a pot is an acquisition that will last for many years. If you divide the price of a copper Turk by the number of days that it will serve faithfully, it will turn out to be quite inexpensive!

— Daniil Lobadin Co-founder and head of the family manufactory Lobadin Coffee Roasters

Cooking options

Fans keep their favorite Turkish coffee recipes for years. The classic version of Turkish coffee on the stove step by step:

First you need to grind a small amount of roasted beans. The degree of grinding is selected at your discretion.
Pour the powder into a pot and pour about half of cool water into the bowl. Be sure to wait until the mixture of powder and water stops bubbling.
At the next stage, you need to pour the rest of the water into the Turk, in which, if necessary, you should first dilute such liquid ingredients as milk, honey, instead of the latter you can add a little sugar. It is necessary to carefully monitor the liquid level and not allow it to rise above the place where the neck of the dish narrows, since, when heated, the foam can splash out over the edge.
Place the Turk on the stove, preferably over low heat. If you have a gas stove, you can hold the cookware in your hands directly over an open, high heat.
After 1-2 minutes, you should stir the contents of the cezve so that there are no lumps left in the finished drink. It is not recommended to stir the drink in the future. When brewing coffee, do not allow it to boil. Immediately after the foam in the Turk begins to rise (this happens when the temperature reaches +95...+96°C), the drink along with the grounds must be poured into a preheated mug.
After 2-3 minutes, when the extraction process is completed and the grounds have settled, the drink can be served. It is advisable to serve with a glass of cool water: 1-2 sips help cleanse the taste buds and allow you to more fully enjoy the taste of the finished product.

Interesting! What should a Turk be made of?

To make the aroma of coffee feel much brighter, experts advise heating the powder in a cezve over a fire at the stage before water is added. This method is suitable for coarse grinding because if the beans are ground into dust, they can quickly char.

In addition, to enhance the aroma and taste, you can add a pinch of table (non-iodized) salt to the Turk along with the ground grains. In the finished drink, the taste of salt will not be felt, and the smell will become much brighter.

To properly brew this delicious drink, you need to follow a minimum of recommendations. However, some recipes require a different cooking technology.

In Turkish

Turkish coffee is a popular drink that is preferred by many lovers. Its preparation requires some skills:

heat the cezve over the fire and pour 1 tsp into it. sugar (you can use more, it depends on taste);
At low temperature, bring the sugar to a light brown color (wait until caramelization begins);
pour about 100 ml of water into the melted sugar and bring to a boil;
remove the dishes from the stove, pour 10 g of ground coffee into it, stir;
pour 1 tbsp. l. cold (possibly ice) water;
place the dishes over low heat and heat, avoiding boiling;
as soon as the foam rises, you should immediately remove the dish from the heat and leave it alone;
After 2-3 minutes, you can pour the drink into heated cups.

Which recipe is better?

ClassicTurkish

Experts advise adding a pinch of cardamom and ground cinnamon to coffee prepared according to this recipe.

In Arabic

To prepare this drink you need:

first pour a pinch of sugar into the container and heat it until light brown - this will give the drink a rich caramel taste;
add cold water (approximately 75-80 ml per 1 cup);
pour the freshly ground grains into a separate bowl and mix them with cardamom (in a ratio of 10:3);
after the water boils, remove the dishes from the burner and add the prepared mixture to it;
stir, place on the stove and wait until boiling starts again;
after the foam rises, you need to remove it and repeat the entire procedure 3 times, avoiding strong boiling.

Interesting! How to brew coffee with foam in a Turk at home

The finished drink should be sprinkled with ground cinnamon.

In Brazilian

The drink prepared according to this recipe is strong and rich.

At the initial stage, pour 0.5 tsp into a bowl of chilled water. cocoa powder and caxapa and mix thoroughly. Add 2 tbsp to the mixture. l. ground grains, heat in the cezve until fluffy foam rises, and remove the container from the stove.

An important point: the liquid should be filtered through several layers of gauze.

Pour the finished drink into a mug, add a small amount of rum and garnish with whipped cream or a large piece of ice cream.

Viennese

Many fans prefer to brew ground Viennese coffee - this drink is popular in many countries around the world.

To prepare 1 serving, you need to take:

35 ml of ready-made black coffee, brewed in Turkish;
20 ml cream;
3-5 g of dark natural chocolate;
Sugar is added to taste.

At the first stage, you need to brew the drink according to the classic recipe. While the grounds settle, you need to thoroughly whip the cream and sugar into a dense foam. Pour the drink into a preheated cup, carefully place a layer of cream on top and sprinkle with chopped chocolate.

Warsaw style

If you want to brew delicious coffee, you can choose the Warsaw-style recipe for this drink. For 1 serving you will need: ground coffee beans, water and milk, taken in equal quantities, a few tablespoons of regular sugar, 5 g of vanilla-flavored sugar.

First, you need to pour enough cold water into 100 g of coffee powder, place the dishes on low heat and wait until foam forms.

The resulting liquid should be quickly removed from the burner, add sugar to taste and place back on the stove. When the foam floats up, it needs to be removed several times.

In a separate bowl, heat high-fat milk together with vanilla sugar, but do not let the liquid boil.

You must first pour sweet milk into a warm cup, and then carefully add coffee strained through cheesecloth or a strainer.

With honey and spices

To brew Turkish coffee with honey and spices, you will need to dissolve a little honey in slightly warmed purified water (you can take it to taste, on average 0.5-1.5 tsp is needed per 100 ml of water). Pour a small amount of ground beans into the Turk, add water and honey and prepare it like Turkish coffee. To improve the taste, the powder can be enriched at your discretion with cinnamon, cardamom, ginger or other favorite spices.

What are your favorite recipes for making a flavorful drink? Share them in the comments to the article.

How to brewWhat is a French press and how to brew coffee in it, recipes for preparing the drink

Let's experiment

Coffee recipes can be varied by making your own adjustments and adding different ingredients. For example, you can add ginger to such a drink - the taste will be unique, bright and slightly spicy.

With honey and spices

The drink, prepared with the addition of honey and spices, turns out aromatic. It has a unique taste. Coffee is prepared according to any of the above recipes. Well, any spice will do as an additive:

2-3 black peppercorns per cup and you will get a fragrant drink;
nutmeg has a tonic effect on the body and invigorates;
cloves add a slight bitterness, neutralize caffeine and act as a powerful antiseptic;
cinnamon will make the drink slightly sweet and piquant;
vanilla will saturate the drink with its amazing aroma;
honey will reveal an amazing palette of flavors of the drink.

With cognac

The recipe is quite simple: brew weak coffee at the rate of 1 tsp. freshly ground grains to 200 ml of water and add cognac to it before drinking the drink. Just don’t overdo it – 2 tsp. will be quite enough.

Espresso in Turk

If desired, you can also brew espresso in a Turk:

Take 2 tsp. finely ground grains, 50 ml water, sugar to taste.
We warm the Turk over the fire, then pour freshly ground grains into it, heat them for 10-15 seconds.
If you plan to add sugar, add it along with the chopped beans.
Heats the water to a temperature of 40-45°C and pours it into the dry ingredients.
Boil the drink until the foam rises, then remove the Turk from the heat and, allowing the cap to settle, put it back on the stove.
After raising the foam cap again, pour the drink into a cup and, after letting it brew for about 1 minute, we begin tasting.

How to brew a drink on a gas stove

There are few differences in the question “how to brew coffee in a Turk on a gas stove.” Choose a suitable cezve, variety, grain grinding, water. The cooking process differs only in the need to regulate the heat. On an open flame, the cookware heats up quickly and does not allow the aroma to release.

At the first stage, the cezve is placed on medium heat - 3 divisions out of 5. If possible, use a flame diffuser. After the first settling of the foam, the drink is returned to the heat, but at the minimum setting - 1 out of 5.

The nuances of choosing a Turk for making coffee

A turka, or, as it is otherwise called, a cezve, is a vessel made of a metal alloy, the neck of which is narrowed, and for more comfortable holding there is a long wooden handle.

Such utensils have been used since ancient times and are considered the best equipment for brewing coffee. There are a large number of special coffee machines in the modern world, but they are much inferior to the classic version.

The wide bottom allows you to heat the contents of the cezve evenly, and the narrowed neck cools the grounds. The long handle helps you avoid getting burned when using it. Volume may vary. In this case, one serving cup accounts for approximately 65-70 mm. The volume of the turk directly affects the taste and quality of the prepared coffee. Therefore, it is better to choose dishes with a smaller capacity, designed for 1-2 servings.

Coffee brewed on the stove is a truly unique drink. Therefore, before buying a Turk, you need to familiarize yourself with the rules for choosing it.

Depending on the material from which the Turk is made, ceramic, clay and copper products are distinguished. Each species has its own specific characteristics.

Clay Turks. The disadvantages of the product include the fact that its walls quickly absorb the aroma, which does not disappear afterwards. Therefore, it is recommended to choose only one type of coffee for such cezves. Otherwise, the smells will mix and the pleasant drink will no longer delight you with its invigorating aroma.
Ceramic Turks. Nowadays, such Turks are rarely used and can not often be found in stores. This is due to their fragility and fragility. But if such a variation is available at home, it is better to give preference to it.
Aluminum Turks. This species is quite widespread compared to others. It is characterized by high thermal conductivity, strength and low cost. However, experts do not recommend using this particular type of jazz, since the material is not stable and tends to react with the contents. This can negatively affect the condition of the body.
Copper Turks. The most preferred option. Such dishes have thick walls, which ensure uniform and complete heating of the contents.

Clay Turk
You can also find silver and gold-plated Turks on store shelves. However, they are not recommended for use, as they serve more of a decorative function.

Water

If we talk about brewing coffee in general, the Specialty Coffee Association (SCA) has detailed requirements for water and its mineralization. Pure water with low mineralization helps bring out the full flavor of the coffee bean. However, I have come across recipes for coffee in a cezve using mineral water with high natural mineralization.

The water should be at room temperature or lukewarm. It is not recommended to give the ground grain “shock therapy” using hot or too cold water.

Coffee

It is a very common belief that dark roasted coffee performs well in cezve. In fact, experts recommend using light roast coffee, roasted under a filter (alternative), that is, group D. Properly prepared coffee will open up perfectly, you will catch all the floral, berry, fruit and other flavor notes that your grain is rich in. Turkish coffee also has special roasting requirements, but I will talk about this another time when I have more information.

What about dark roast?

I tried brewing dark roast Cuba Serano. The coffee turned out to have a pronounced cocoa bitterness (very similar to roasted cocoa beans or chocolate containing 99% cocoa). The bitterness appeared even brighter than in espresso. Sugar makes a wonderful flavor if you like to add it to your coffee.