For 500 years, the Turks have been drinking coffee, and during that time he managed to turn into a national drink. The peculiarity of Turkish-made coffee is very finely ground coffee beans - the coffee powder is as thin as flour. In addition, grinded grains are usually freshly roasted - they do not even have time to cool before grinding. The foam that forms on top must be transferred to the cups and it must not be allowed to run away. The very same drink is not boiled, but only brought to a boil, removing it at the time of formation of foam.
- coffee beans;
- filtered water;
Cooking time: 20 min., Number of servings: 1.
1. First you need to grind coffee. It is desirable to do this in a special mortar, then the coffee will acquire the necessary taste and aroma. Grinding coffee should be very fine - like flour. We grind coffee in such quantity that there are 2 teaspoons per person. Coffee must be prepared in a cezve, or, as it is also called, a Turk. It is necessary to pour cold water into it. It is important that the water was purified, in any case not from the tap. When the water gets hot, we pour in ground coffee and, if desired, sugar. With proper preparation, sugar cannot be put into the finished coffee.
2. The contents of the Turks must be thoroughly mixed. As soon as the foam reached the neck of the Turks, it must be removed from the fire and set aside. Remove the foam and put in a cup. The boiling process is recommended to be repeated at least three times.
3. Serving Turkish coffee is accepted in a small cup with thick walls, always on a silver platter. Before pouring coffee in a cup, it must be heated.
4. If you wish, you can add a little milk or cream to your coffee, but you can drink classic Turkish coffee without them.