How to make coffee in Turkey: the recipe for the most delicious drink

Coffee made in Turkey is one of the oldest and most popular ways to brew a fragrant drink. The coffee turns out to be rich, dense and strong. Cooking takes only 2-4 minutes, but it requires attention and technology. All the details are in the Izvestia article.

How to choose a turk

Proper cooking affects the uniformity of heating and even the taste of the finished drink.

A turk is a vessel in the form of a small ladle that tapers upward. It is best to choose a copper turk — the water warms up evenly in it, which has a positive effect on the final taste of the coffee. The copper turk is versatile and suitable for electric and gas stoves, and it can also be placed on coals or hot sand. With proper care, the copper jezva has been used for decades.

It is important that the inside of the copper turk is coated with either silver or tin, since copper itself is toxic. The inner surface cannot be scratched, so it is recommended to use wooden or plastic sticks to stir the coffee. The volume of the turkey varies from 85 to 440 ml, but the best option is 140-200 ml, designed for two cups. It is believed that the smaller the turk, the tastier the coffee turns out.

How to choose a coffee

The quality of the grains and the degree of grinding determine the aroma and taste of the drink.

Coffee should be freshly roasted — the peak taste occurs in the first three weeks after roasting. It is better to buy a little coffee, but fresh. There are two approaches to grinding for Turks: the classic one involves the smallest grinding, resembling dust or powder, the alternative is a larger grinding the size of granulated sugar.

Fine grinding is traditionally used in the Turkish recipe and gives a rich, strong drink. A larger grind allows you to better reveal the fruity notes and flavors of coffee, making the drink softer. It is ideal to grind the grains at home immediately before cooking to get the most flavorful drink.

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The proportions of coffee and water

The right ratio of ingredients is the basis of a delicious drink.

The classic ratio of coffee to water is 1:10, that is, 100 ml of water is needed for 10 g of ground coffee (about two teaspoons). For many, this option turns out to be too tart and thick, so if you are just starting to brew coffee in a turk, you can start with a milder proportion — 1:15. The dosage also depends on the size of the turka — water should fill the turka before the neck begins to narrow.

For Turks with a volume of 200 ml, it is recommended to use 150 ml of water and 15 g of coffee. It is better to measure the amount of ingredients using kitchen scales for accuracy.

Classic cooking recipe

Pour finely ground coffee into the cup. If you want to add sugar, cinnamon, or other spices, do this before adding water. Pour cold water into the turk and mix well. Put the turkey on medium or low heat — the drink should heat up gradually.

Cook the coffee for 2-4 minutes without stirring. When the water temperature approaches the boiling point, a creamy foam cap will begin to rise in the turk. At this point, you need to remove the turkey from the stove and immediately pour it into cups, without letting the drink boil. After removing from the heat, allow the drink about a minute for the coffee grounds to set.​

The method of repeatedly raising the foam

You can remove the turkey from the stove for a few seconds after first raising the foam, then put it back on the fire and wait for the cream to appear again, but not boil. Some baristas repeat this process up to three times, removing the turk each time they raise the foam. This method allows you to get a richer and more flavorful drink with a dense texture.

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