Instructions on how to brew coffee in the Eastern or Turkish in pictures from the guru of coffee drinks

Step by step guide for beginners: how to make coffee

The manual only gives instructions on what and in what sequence must do to cook (it would be better to say – to boil) coffee. All the explanations on why you need to perform certain actions, see our other articles, for example, introduction to brewing coffee for beginners .

Manual equally suitable for ceramic and simple electric cookers and gas cookers.

Brew the coffee. Step 1. Pour in Turku water. Can be warm or cold. Ideally 30-40 degrees. Acceptable – 20-40 degrees. If the water is cold, below 40 degrees, then put the heating plate on high to ensure rapid heating of the water (well, not to wither away over the stove for too long).

How much water to pour? Let’s start with 150 ml. Well apparently and the Turk, then, should be no more than 200 ml.

In General we should not strive for ultra-fast cooking. Coffee likes gradualism and little care about him 🙂

Brew the coffee. Step 2. Add coffee into the water. Put it on top. Let the floats. As the heating of water it will be faster and faster to become impregnated with water and sink (i.e. dissolved in water).

Should not do the opposite: put coffee in Turku and then fill it with water. This will cause you have to be hard to beat your coffee to make it rastvorilsja 100% and get rid of lumps – sustainable coffee mixture and air in the form of bad balls, not susceptible to dissolution.

How much coffee to put? For 150 ml, add 3 tablespoons with slide. With a normal slide, but not with the pyramid of Cheops 🙂 However, coffee is never enough. Do not spare.

The most important thing . the coffee grind should be “dust”. “dust” or “flour”. If you don’t like this – put cooking.

Brew the coffee. Step 3. Add sugar into the water. You can pour it on top of everything else floating coffee. Important: the sugar should be placed as early as possible, that is, in step 1, 2 or 3, as in sweet water digested coffee (gives its taste and flavor substances) is better. For the same reason, you can lightly salt the coffee, but so that the salt was not felt in the taste. But pepper can and a little stronger. Is you field for experiment!

How much sugar to put it? Usually consider this:

0 teaspoons of sugar is not sweet.

1 China sugar – sweetened.

2 teaspoons sugar – sweet.

3 teaspoons of sugar – as sweet as love.

Brew the coffee. Step 4. Once the coffee has sunk, begin to stir. Heating should not be too strong to phase stirring lasted for about 2-3 minutes. With strong heating in combination with the Turk with a wide bottom coffee can reach 100 degrees for 2 minutes. So adjust the heat so that the total cooking time was from 3 to 6 minutes (3 minutes – coffee is flavorful and less strong, 6 minutes coffee will be rich flavors and strength).

Note: for the Turks 300 ml, these figures should be increased to 8 minutes.

So, mix up, mix up, mix up. This should be done to about 80 degrees. Stir after 85 degrees is not worth it (and even harmful), in addition to 85 degrees is it time to start tracking the boiling moment. And it in no event it is impossible to miss!

You need to stir gently, as if poshevalova coffee. No need to create swirls, no need to bullygate drink. In some ideal the coffee is not stirred enough convection currents inside the heating by the Turks.

While we stir the coffee, is the first major process – extraction of the coffee oils in the water. This extraction You see in the form formed on the surface of the drink foams of oils. In the selection of oils to the maximum extent and in maintaining them until the end of the cooking coffee is the art of brewing. However, the goal of our instruction is to bring the concept art to the explanation and understanding of the technology ( though they are intended for our other articles – see for experienced coffee guru ).

Since 70 degrees coffee begins to give into the water not only oil, but also delicious and healthy salt in coffee as much more than 40 species! So no need to rush of coffee in the range from 70 to 95 degrees. This phase should stretch.

Brew the coffee. Step 5. So we are close to 90 degrees Celsius, and therefore must ensure that the heating is minimized. For stellacreasy plates or plates with Elektricheskie pancakes you can give and bolder note: turn off the stove altogether. The residual heat will be enough coffee came from 90 to 95 degrees.

Since 90º coffee to boiling very quickly and dramatically. Boiling (for simplicity) – it’s bubbling. If you saw the swirl of your foam – Warka failed! Therefore it is very important not to miss your 90 degrees, which can be reset heating in advance, which is only slightly lengthen your standing over the stove, but you can’t ruin your coffee.

Can’t understand when the coffee has reached 90º. – ask operator for our store to sell you a thermometer for the Turks.

Brew the coffee. Step 6. Wildness is the destruction of the foam. And foam collapse is the loss of all oils, which we so carefully extracted in the previous steps! Therefore it is very important not to let this boil. That is usually advised in these cases? Usually advised to wait for the foam rise and noticing this rise, remove the Turk from the plate, as shown at right. Then again Turku to put on the heat and repeat lifting foam 2 more times.

To anything except the loss of the entire foam (and therefore all the aromas of coffee) the procedure of the beginner will not. Meanwhile, we are in the toughest cooking range: between 90 and 96 degrees! In this range of coffee should very smoothly potamitissa, without a single Bulka to extract the most important – the caffeine! Learn how to do it the longing. To do this, take a pot of water and watching her, bring water to 100 degrees so that she gurgled. Then you will understand what needs to happen under a lot of bubbles in Turka respectively and immediately you will have an understanding of what Turk you need. However, I have no doubt that if you get to step 7 instructions, then you need our INTERN .

Brew the coffee. Step 7: cutting foam into the Cup. This is a very complex action, as it requires no knowledge, and skill. Although more complex is to make 2 cups with foam. And the most difficult to provide foam 3 cups (well, if you made coffee for three guests or family).

How can you do that? If you brewed coffee correctly, on the surface of the coffee will be thick foamy cap. And this hat can be reset! naturally to lose, how a hat is real. With one sharp motion. First tilting Turku to that corner when no results, but it could be expanded. And then abruptly tilting it at 0.5 seconds and the cap drops into the Cup. If you will do it for 0.25 seconds, then you have a chance to reset foam 2 times in 2 cups. This is not the only technique, for example, can be decomposed foam cups with a teaspoon – but read about it in our other articles .

As you can see, the cooking process is not that complicated. I’ll even tell you so: it is not difficult, if your hands have the Turk. which helps you and that you understand.

The indicators of success. Left – the foam is loose, with large bubbles, thawed. Sign terribly wrong cooking. Right – dense foam, no bubbles, the foam layer is thick, it is possible to dial in a teaspoon and raskladyvatj cups. It’s thick and viscous.

If you still don’t get coffee any way you want and achieve your desired taste, then come to the master class in cooking coffee. Can grab your coffee and Turku for him.


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