Кофе в турке - Идеальная инструкция

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Как приготовить кофе в турке, чтобы каждый раз получался идеально вкусно.

Джезва

https://www.radiokava.com.ua/product-category/vse-dlya-kofe/jezve_ta_geyzerni/

В этом видео я научу вас настраивать вкус кофе. На что обращать внимание при заваривании. И отвечу на самые популярные вопросы про джезву.

Статья, благодаря которой я открыл для себя настоящий кофе в турке:

https://coffee-brewing-methods.com/coffee-brewing/how-to-make-turkish-coffee/

Купить джезву (мой магазин мерча)

https://www.ebay.com/itm/155072671759

мерч кофейный блог

https://www.etsy.com/shop/coffeeua

Поддержать канал

https://www.patreon.com/coffeeblogua

✅ кофе свежей обжарки

https://www.radiokava.com.ua

✅ РЕКЛАМА НА КАНАЛЕ:

https://www.instagram.com/viacheslav_druzhynin/

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Кофе в турке - Идеальная инструкция - download from YouTube for free

Hello everyone, you are watching a coffee blog. Today you will learn how to make the best Turkish coffee you have ever tasted. And if you haven’t tasted coffee like apricot or orange before, you will be very surprised. Most importantly, all you need is a cezve and freshly ground coffee. Why cezve is good: Small consumption of coffee. It takes from 7 to 17 for one serving. And this one can really get drunk. And for those who drink little coffee - generally a godsend. Very easy to wash. Can be rinsed with kettle water or hot tap water. And then wipe with a napkin or towel. The coffee is really tasty and quite stable.

Here you will not have too sour or too bitter. And at the same time, here you can easily adjust the taste. The most organic way. Full immersion in the process. You can take a break from everything and enjoy life. Desserts are perfect with this coffee.

I’ll tell you right away about how to brew and control the taste, and later I will answer other equally important questions. It all starts with weighing coffee and water. Fortunately, here you can easily do without weights.

All you need is a cup that fits the cezve. Pour water from it and add coffee, measuring it with spoons. In two teaspoons with a slide - 7 grams of coffee. The proportion is 1 to 10. That is. 2 teaspoons per 70 ml of water. After that, stir the coffee so that it is completely wet. And put on a small fire. And this is the first most important moment in brewing.

Fire should be kept to a minimum. The second point - we do not have to use a stopwatch. We are waiting for the moment when the foam appears.

And just on the foam, we will focus most carefully. Because you determine the entire taste control by its appearance and color. And for that, I just love cezve. Because I don't have to tell you what grind size to use, how much coffee to brew, and so on. Everything is visible on the foam. Let's take a look at the stages of its formation. And how to read the taste of the coffee grounds. The first stage is a light light foam. This is the carbon dioxide that comes out of coffee.

It mixes with coffee oils and forms such a beauty. This happens at about 70 degrees or slightly lower. The second stage, where we already need to be more attentive, is when the coffee particles rise up.

When it starts, small bubbles can be seen. It is they who form the very foam that will tell us whether the coffee is ready or not. Let's call it coffee peel. It is formed from about 75 degrees. And the third stage is when the resulting coffee peel changes color. It doesn't form right away. And it usually starts at the edges. And gradually, it goes from light to dark. And now the most important point.

Be extra careful. Coffee changes from sour to bitter when brewed. And the foam tells us how the coffee tastes at the moment.

If the coffee peel is light, it is sour. If it is very dark, it is already bitter. And our task is to catch the moment when it is not too light and not too dark. Although, everyone chooses what he likes best. If you like bitter coffee, wait until it gets dark. But if you want to get a balance, i.e. perfect brewing, you should pay attention to the process of color change. As a rule, the crust will begin to darken from the edges, leaving a light spot in the center, which will decrease. And when it disappears or also begins to darken, you can pour coffee into a cup.

In this case, you should pay attention to the overall color and color at the edges. It happens that the edges begin to darken more than in the center. In this case, do not wait until the center darkens.

By the way, brewing ends at about 88 degrees. And that's all the secrets you need to know. Everything turned out to be so simple. And here is what the foam of my most perfect cezve in my entire life looked like. QUESTION ANSWER Let's see what kind of coffee is suitable for cezve. I've had perfect results with both light and medium roasts. I have not tried the dark one, but I am sure that it will also come out with dignity. And the light came out not sour at all. So I recommend taking it.

Although, if you want the usual taste of coffee with high saturation, then medium is better. The second question is what kind of coffee grinder is needed. Is fine grinding necessary?

As it turned out, even this rotary coffee grinder is suitable. Although in her review I said that the grind is not fine enough. Those. Rotary coffee grinders are ideal. for a cezve. Although, manual coffee grinders are a little better. In fact, you can even brew grinding like sugar. But the drink will be more watery. Therefore, I am in favor of using the finest grinding.

It is he who gives the highest saturation and pleasantness . The third question is volume. And is it possible to cook a portion less than what the cezve is designed for.

Usually the manufacturer indicates the recommended volume for brewing in the name of the cezve. For example, here it is 170 ml. And here is 70. But in fact, you can brew 100 in this one. The most delicious result in my experience was obtained in this one, for 170 ml. Direct space. But the 70ml version is great too. Of course, you will not always want to brew all 170 ml. Because it's 17 grams of coffee.

And here it is important to understand that the most important thing is that the coffee peel is enough to cover the top. If there is not enough coffee, the coffee will begin to lose its aroma. And for example, in the 170 ml version, the shape is such that it is inconvenient to follow the color of the crust.

Therefore, ideally, brew the full volume. The fourth question is whether hot water is needed or can it be brewed with cold water. In the recipes of world champions, you can see that 60 degrees water is used. As for me, this is not critical. But since we are using a small fire, it is better to pour coffee into heated water. In practice, I tried pouring 60 and 70 degrees and the cup came out better than cold. So, as an option, put the cezve on the stove on the lowest fire, and then grind the coffee. To fall asleep already in heated water. And if possible, it is advisable to keep a thermometer in the cezve .

Fifth question - how many clicks on the Comandante? I had the most perfect coffee on 2 clicks. What is the estimated brewing time Generally around 4:00-4:30 for 70-170ml is a good time.

But it is better to navigate by foam. It may take you 7 minutes. Especially if you use cold water. How to drink coffee in a cezve I recommend letting it cool for at least 3 minutes. To allow small particles to settle. So the coffee will be at the right temperature and you can drink it in small sips. I recommend taking several sips at once when you first start. Because the foam may slightly distort the real taste. And the last life hack - to drink more coffee - wait after the last sip.

The thick will settle and you can drink a little more. I made this video thanks to the fact that I came across an article from Dorian Bodnariuk. Link in description.

And for those who want to understand why this method works, I will write my article with the theory.