You can now buy dozens of types of coffee - espresso, latte macchiato, coffee with milk, Irish coffee, etc., but according to coffee lovers, nothing can compare to the taste and aroma of coffee in a Turkish coffee-pot.
Coffee in a Turkish coffee-pot is also popular as Turkish coffee and in this case it is not about the type of coffee itself, but about the specific technology for its preparation.
Tradition dictates that real coffee in a Turkish coffee-pot needs to be prepared on sand and even today in many places it is still prepared this way, but you can easily prepare it on the stove.
To make really good coffee in a Turkish coffee-pot, first of all you need a Turkish coffee-pot or the so-called ibrik. It is good for the Turkish coffee-pot to be copper, because this way the taste and aroma of the coffee is preserved as much as possible.
It's time to start making the coffee itself. First, put the sugar in the pot (if you drink your coffee with sugar that is). Then add water, the amount of which depends on exactly how many cups of coffee you will prepare (measured with the cups).
Finally, add the coffee, the amount of coffee is approximately 1 tbsp. of coffee for each cup of coffee. Stir the mixture with a fork, as if you're beating raw eggs.
Heat the coffee in a Turkish coffee-pot over moderately low heat until bubbles begin to appear at the edges. Then foam should form like a ring and begins to rise. When it rises, remove it from the hob for a while, then return it to the hob. Repeat the procedure three times.
The coffee in the Turkish coffee-pot is ready and smells amazing. It's time to leave it for a few minutes to drain, then carefully pour it into the glasses, making sure that the sediment remains in the pot. Tradition dictates that coffee in a Turkish coffee-pot should be served with a glass of water and Turkish delight to sweeten your taste buds when you drink your coffee.
Also read these golden rules for making Turkish coffee, see how to brew the perfect coffee, and find out how is decaffeinated coffee made.
Comments