Delicious coffee can be prepared not only in an expensive coffee machine - if you choose the right Turk and learn a few subtleties, you can brew it on the stove. I really like coffee and will tell you how to find a Turk in which you get a rich and aromatic drink.
Coffee was first started to be prepared and drunk in the East, and it was first prepared in a pot. Later there appeared a special dish called cezva, and in Russia - a Turk, according to the name of the method of brewing the drink "in Turkish."
I will try to explain what types of Turks exist, what are their features and advantages, how to use them correctly.
Different shapes - for different skill levels
Turks come in different shapes, sizes and from different materials. The strength of the coffee, the degree of saturation of the taste depend on the shape and volume of the capacity, because for proper brewing, you need to fill the Turk to narrow the neck. If the volume of the container is 500 ml, you will have to brew half a liter of coffee. It is best to first buy a Turk volume of 180-220 ml - this is enough for one or two cups of coffee.
The most common Turks are conical, cylindrical and barrel-shaped.
The conical shape is a classic: a tank of copper, brass or aluminum with a wide bottom ensures uniform heating of the water. Such a Turk is convenient to use when the drink is poured into a cup, because the tapering walls will not allow the coffee grounds to spill out. A narrow neck contributes to the rich and even tart taste of coffee. The foam trap will prevent spillage on the stove if the Turk has not had time to remove from the fire in time.
The cylindrical shape is ideal for strong coffee, but you need to be able to handle such a Turk: the slightest mistake will ruin the drink. In a container made of a material with low thermal conductivity, water is heated unevenly: first, water from the bottom, and then the upper layers. As a result, coffee quickly boils. There are advantages: from a long heating of the lower layers, the taste of coffee will be more pronounced. The most common material for cylindrical Turks is steel.
A barrel-shaped turk guarantees a rich taste. Usually such utensils are made of ceramics. It slowly heats up and retains heat for a long time: you can observe the process of languishing, from which coffee acquires a more saturated taste. You should not be distracted with a barrel-shaped turk: clay is a heat-consuming material, and even if the turk has already been removed from the stove, coffee can still escape.
From copper - for even heating of coffee
Copper is a coffee classic, one of the best materials. Often, it is conical Turks who make it most often. It conducts heat well: on a fire, a copper Turk is heated exactly as it should - evenly. Coffee is brewed immediately, which enhances the taste.
Like the rest of the dishes made of copper, the turk inside is tinned - that is, covered with a layer of tin, which protects against oxidation. When choosing a container, I recommend that you carefully inspect it so that there is no damage on the surface.
Copper Turk requires careful handling: when washing, do not use chemicals that can damage the surface, rub the metal with a brush. Do not forget the Turk on fire - tin can melt. Careless handling is the most common cause of coating failure.
The secret of care is simple: you can not wash the copper Turk at all, and after use it is enough to simply rinse with water. Over time, a dense coating forms from the remains of coffee on the walls, but it is necessary: the taste nuances will be revealed more fully. It should be remembered that such a Turk is suitable for making a certain type of coffee, otherwise the tastes will mix.
From aluminum and steel - for a modern kitchen and easy care
On sale you can find the Turks made of aluminum. The thermal conductivity of this metal is two times less than that of copper, however, the heating is still uniform. In an aluminum turk, you can brew coffee, which will taste the same as in copper.
The advantage of aluminum is its unpretentiousness in care: the surface is scratch-resistant, does not react with food. Some coffee lovers do not buy aluminum Turks just because of their simple and unpretentious appearance, but for someone such a laconic design can be a plus. Of aluminum, good conical and cylindrical Turks are often made
For those who want a more effective utensil, I recommend looking at steel Turks - they look stylish and durable. True, there is a drawback: uneven heating of the walls of steel with inept handling can ruin the taste of the drink.
Ceramic - for a rich coffee taste
Coffee made in ceramic cezve has a special taste and aroma. This is due to the special porous structure of clay. With constant use, it absorbs the taste of coffee, and a drink in such a Turk takes on a deep, rich shade.
Clay pores can be open and closed. Open pores help air penetrate into the Turk - due to this, the taste is enhanced. Closed pores retain heat better: the walls of the tank warm well and an unusual cooking effect is obtained, as if a Turk is completely immersed in hot sand.
The clay container also has drawbacks: it is better to make one type of coffee in it, otherwise the tastes will mix, and the expected quality of the drink will not be. The property of prolonged heat retention can lead to coffee escaping to the stove even after it has been removed from the fire. Fragile ceramic dishes require careful handling - it is easy to break.
Which Turk to buy for a beginner
- From copper - with this material it is easiest to keep track of the drink on the stove. Coffee brewed in copper utensils has an amazing taste.
- About one or two cups in volume is optimal for the first Turk. With time and experience you can buy more.
- Conical shape - it will give a lot of foam, but will not allow not to spill it on the stove and keep the thick inside.
- For strong coffee, you can take a cylindrical shape, but from it, coffee can quickly escape to the stove.
- A barrel-shaped ceramic or clay Turk will give a particularly rich taste, but coffee can boil in it.