Crochet
Alexandra
Welcome to you! Where / how much did you get it? I also want a Turk, but just a tiny one, because I drink coffee in one person, and I have a tiny cup ... Today I have two Turks: as you have a "family" enamel and earthen one brought from Abkhazia. ..
I also heard about coffee in the fridge / freezer, but I keep it out of old habit in the kitchen cabinet ...
Alexandra
Tiny, there are such Turks in many online stores, but I impulsively bought in the ABC of taste. Taking into account the delivery, this would be about the money, or I had to buy a lot, but I don't need coffee yet.
In the photo I have a 50mg cup, from Ikea. There are 4 of them.
Turks for 1 cup are copper, but with a rather wide neck and a vertical handle - for sand or an electric stove. I have a gas, such a pen does not suit me, and I read the neck, it is better narrow to preserve the aroma of coffee ...

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Crochet
Alexanderchka
Thank you so much ! I'll go for a walk on the links ...

I just brewed Italian coffee. The day before yesterday, on the same milk (the same package), the coffee curdled, today it turned out just right ... I don't even know what to think about ...
Crochet
Girls, I forgot to share ... I also love coffee from a Turk, brewed with a petal (not a clove) of garlic ... 80 ml. I put 2 tsp of water. coffee and 1-2 finest garlic petals. We prepare coffee as usual, let it settle and ... !!!
Alexandra
I'm all going with cherries ... and if they are somehow sugar-free? Maybe it won't be sour?

Garlic petals -, Tiny, can you dry? Or do you need a fresh one ???
Crochet
Quote: Alexandra

Garlic petals -, Tiny, can you dry? Or do you need a fresh one ???
Alexandra
I only brew it with fresh, somehow it never even crossed my mind to try it ... I think it will come out with dry vigorous coffee, even if I put 1 petal, although ... I must try it somehow ...

In general, there was originally such a recipe (source magazine "Gastronom" 3/2003)

COFFEE "THE SECRET OF THE OLD MAVRA"


What do you need:

1 tsp ground coffee

1.5 tsp. sugar, powdered sugar or honey

80 ml water

1 thinnest garlic petal

What to do:
Prepare Turkish coffee, but in the coffee powder, before adding water, put the thinnest, transparent, freshly cut garlic petal. And pour water not cold, but almost boiling water.
Everything else is the same.

Advice:
This coffee is best made with honey. Garlic binds together the taste of coffee and honey, creating a unique bouquet. In second place is powdered sugar. Accordingly, the third is sugar.

Crochet
Girls, I think I understood the secret of the coagulability of coffee in milk ... Today I brewed two servings, but! several salt crystals were added to the first, and the second was in "pure" form. With salt, the coffee curled up again, in a "pure" form, excellent coffee! So it turns out what is salt in salt!
P.S.Yesterday, by the way, I also made coffee with milk without adding salt-not curdled.
ikko4ka
Crumb, and what kind of salt?
Crochet
ikko4ka
Marine, with large crystals.
Stern
Quote: Krosh

COFFEE "THE SECRET OF THE OLD MAVRA"





The coffee is over, I went to buy!
Alexandra
Tiny, I also cook all the time with coarse sea salt. Now I will have to try it without salt in zero milk and half with water

Yesterday I tried it with cherries, but since I ground it without sugar, it just turned out juice (threw out the scraps) and added a couple more whole berries. As a result, I will not say that the aroma was somehow clearly distinguishable, but the taste is a little sour and softer than without cherries.
Maybe it doesn't work out well without sugar
Scarecrow
I was even surprised that so many people had not tried to brew coffee with milk before.

I have a friend who is a coffee girl. The same friend from whom the Podruzhkin salad.I love her dearly, you need to write about her. This is a hilarious plague on legs and an experimenter in every sense. Loves coffee with milk. Without milk, he does not drink. Doesn't drink at all. She needs a rich milky taste. So it was she who invented the bicycle and decided to brew coffee right away in milk, so as not to suffer (when a lot of milk is thumped in coffee, it instantly becomes cold). So it was our custom.

And yet, for lovers of coffee with milk, a chic thing is concentrated milk. He has some kind of unique aftertaste of creamy, we really like it.

And I love coffee with Cointreau liqueur... I highly recommend it.

1-2 teaspoons per cup freshly brewed as you like for strength and brew. I brew coffee only in a Turk, I don't recognize it from a coffee machine.
Coffee, cold water, a few grains of salt. Bring the foam to a slight rise, set aside, stir, return to the fire, again until lightly raised, turn off, cover the turk with a saucer and stand for 5 minutes.
Frost
Take the coffee lover to the company. Can?

Coffee with an egg. The recipe is not for every day, but ...

In a Turk (by all means!) Your favorite coffee is brewed according to the simplest recipe: Coffee, water, salt. Sugarless!
In a separate bowl, beat a whole egg (fresh rustic) with sugar with a mixer until a stable foam is obtained. I do it by eye, but there is a lot of sugar so that the mass tastes very sugary.
It is better to take a cup of tea, not coffee - the volume is 150-200ml, the height is less than the diameter.
Pour halfway into a cup unsweetened hot coffee, into it a spoon or two (to the taste) of brandy. Gently pour the egg beaten with sugar on top with a spoon. The layer of the egg is such that, when drinking, simultaneously sip both the lower coffee layer and the upper egg layer.
CAUTION! The coffee under the egg does not cool down, do not burn your tongue!
Cognac does not evaporate, leaving all its aroma, bitter spicy coffee with a cold sweet egg is something!
Crochet
Quote: Scarecrow

I was even surprised that so many people had not tried to make coffee with milk before.
Scarecrow
To be honest, me too! Because I myself have been using this recipe for 10 years, if not more ...
Crochet
Here's another coffee recipe that I love ... sometimes ... it often gets boring ...
TUNISIAN COFFEE


Source: magazine "Gastronom" # 2 (25), 2004

2 tsp ground coffee

1-2 boxes of cardamom

1 dry clove bud or a pinch of ground

ground cinnamon on the tip of a knife

In a Turk, heat 150 ml of water until the first bubbles appear on the walls. Reduce heat to low, add coffee, stir.
Split the cardamom boxes, throw the beans into the coffee. Add cloves, cinnamon, sugar if desired. Wait about 5 minutes until the film rises. Without letting it boil, remove from heat and let stand for another 2 minutes.


P.S. True, I take twice as much coffee, that is, 4 tsp. ...
ikko4ka
Quote: Krosh

P.S. True, I take coffee twice as much, that is, 4 tsp. ...
Not very strong?
Crochet
ikko4ka
Not for me, but I love strong coffee, especially a double espresso.
Mila007
Oh girls, what a delicious espresso in Portugal. My husband has already tried it all over Europe. Loves coffee. But better than here, I have not yet met. And we at the bank, when they took out a loan, we got a coffee machine, it prepares espresso from capsules. So that's better than capsules - NO! Real espresso! It is a little expensive, but 2 times cheaper than in a cafe. Delicious! Whoever has the means, I advise you to buy one that cooks from capsules.
And I can’t coffee, my heart beats like crazy. I drink decaf, it tastes the same to me
ikko4ka
Mila007, what is it ,, coffee from capsules ,, 🔗
Scarecrow
Chalds are called. Coffee pods. They fill up the coffee machine.
Scarecrow
No, I lied a little.
Chalda is when a paper package is near a serving of coffee, and a capsule is when it is aluminum sealed.

These are the capsules:

Turkish coffee

And these are pods:

Turkish coffee

shade
Peace be with you bakers!
and I just brew coffee from Chald in the Turk \ of course not with the packaging \
Crochet
Quote: Krosh


Italian coffee


For 1 serving:

1-2 tsp coffee
100 ml. milk
sugar to taste and as desired

Make coffee with milk in a Turk (do not add water!). Let stand and strain into a cup. Serve sugar separately.

And it tastes even better on baked milk Turkish coffee 🔗!!! I cook 1.5%, very tasty !!!

P.S.I have long wanted to write about baked milk, but for some reason I kept forgetting ... however, sclerosis ... early ... or just right, in the sense of time ...
format_ct
Quote: Kazak

Real coffee with froth, as from cezve, is impossible to get in geysers (as well as in coffee machines) - except for taste, richness (it will turn out to be watery, as in all machines), and cream (thick fine COFFEE, not milk foam) will not work ( it will turn out to be a miserable parody of a large penis.Although machines for 1000u.e. cream probably make the right ones.but the coffee is watery anyway.and for that kind of money, I think it's easier to hire half of Turkey to brew the right coffee). To evaluate the standard of the drink, first buy a cezva (Turk). Much cheaper. At the same time, decide what you need.
I beg your pardon, but why do I get wonderful, aromatic, with excellent froth - cream coffee from a relatively cheap carob coffee maker - espresso and nothing good comes out of cezve and geyser coffee maker? The coffee is the same.
Kazak
Quote: format_ct

I beg your pardon, but why do I get wonderful, aromatic, with excellent froth - cream coffee from a relatively cheap carob coffee maker - espresso and nothing good comes out of cezve and geyser coffee maker? The coffee is the same.

1) The correct name for a container for brewing coffee is cezve.
2) I'll even tell you more - in Russia and in the center-east of Ukraine, they don't know how to make coffee in coffee houses either. I recommend trying Ukr coffee. Lviv, Poland, Czech Republic, Turkey (if cooked in cezve), Israel (from cezve, even every soldier there at every opportunity brews coffee in cezve right on the landfill. True, it is brewed not in sand, but on a gas burner), Jordan (from cezve), and more than half of the Persians prepare coffee in cezve. The difference among the Persians is more intense (boiled at least 6-7 times)

You are most likely bringing the coffee to a boil in the cezve. Therefore, it turns out badly, or cook once - no need to be lazy. And you think about the quality of coffee machines for 2 reasons: 1) there is nothing to compare I personally did not understand people who buy coffee thimbles for a lot of money until I myself was hooked on real coffee from cezve 2) IMHO, sorry for wasted money

I'll try to tell on my fingers what rich Turkish coffee means and how it differs from any machines, including geyser mukka - rich coffee, coffee that is brought to "frothing" at least 3-4 times (and in your machines coffee does not even foam when brewing - because it is not cooked). It is thick and "stringy". They drink it so-called. filigree (thimbles). Even a healthy heart can't stand a bucket. Even pure coffee, without additives (such as cloves, bay leaves, vanilla, cardamom, pepper .... - many spices, etc.) in cezve is much tastier. After the cezve, you understand that coffee is watery in coffee machines, and if it still stands for 1 minute more, two layers are felt - at the top of the water, at the bottom is a parody of a coffee drink.

Talking about the quality of machines is more correct when comparing coffee machines and, for example, a drink from a French press or brewing ground coffee in Polish (poured into a cup and poured with boiling water) or even with the same bialetti mucca (that is, bad coffee and very bad) ... But not with cezve coffee. If you "shuffle" in Ukrainian or Polish, there are many blogs on the internet with recipes and methods of cooking in cezve. But from personal experience - it is better to take away 10 times yourself (once will not be enough, believe me). and, as you know, caffeine is addicted. 99% that you are "addicted" to coffee from cezve (as I was addicted in my time in Leo. It turns out that I am not resistant to caffeine and completely resistant to alcohol). It would be more correct to say that after the cezve you will become addicted to caffeine. (Earlier, I only use a coffee machine, I did not even know about the existence of such an addiction in myself. This means that you cannot compare coffee from machines and cezve) Even such a coffee addiction to coffee from cezve will be different.
In short, you just need to taste the coffee made by a professional in cezve.Then there will be something to compare.

----
There is nothing like leather
format_ct
Thank you very much for such a detailed answer. I will not abbreviate anything, because the essence of our mutual misunderstanding immediately became clear from him.
I am hypertensive, the high content of caffeine in the drink can simply kill me. Physically.
That is why I try to find Aroma and Aftertaste in coffee. Increasing the caffeine content is dangerous for me. The cream contains the very essential oils (aroma) that I am trying to find in real coffee. Excessive heat kills the aroma but increases the caffeine. It's simple and we're both right. For you caffeine and a Turk, for me the aroma and the espresso machine. And where does the geyser? Sorry, I didn't mean to offend anyone.
* kisena
Quote: Krosh

... 80 ml. I put 2 tsp of water. coffee and 1-2 finest garlic petals. Making coffee as usual

As usual, it is better not to do it - I compared, garlic does not give off its aroma as much as if it was heated initially with sugar.
Quote: Krosh

two teaspoons of coffee per cup of water, which cups do you mean? For example, I have two favorite coffee cups: one = 60 ml, the other = 100 ml. And my husband has a favorite coffee cup for ... 0.6 l. ...

For 60 - 2 tsp., For 80 - 2 tsp. with top, and for 100 ml it is better to take 3 tsp.
If your husband has such a serious cup, then you need to take 4 tsp. coffee, but fill half a cup not with coffee, but with hot milk, since coffee dehydrates and leaches out calcium.
Marina_cool
I tried coffee in a Turk and in a coffee maker. After I bought a Turk and now I make coffee every morning, and I also recommend it to everyone.
Natalia K.
I fully agree with Marina_cool, I prepare coffee exclusively in a Turk.
Lika
Quote: Kazak

1) The correct name for a container for brewing coffee is cezve.

It depends where else they call "brick".

I bought such an electric brick. It is a pity that it does not turn off itself and the coffee runs away like on the stove

Turkish coffee
Stern
Quote: Mila007

So that's better than capsules - NO! Real espresso!

Agree! I have been enjoying this amazing coffee for three years now. They even sent me a bunch of branded chocolate for Christmas with gratitude for their loyalty. for me the price is affordable, but I don't drink espresso in liters - one capsule costs 34-37 cents. This is my car, only silver and black.

Turkish coffee

Only in the morning there can be no question of any esperesso, only "normal" coffee! The only pity is that my 30-year-old Turk has lost weight. I don’t want a “luminous” one, but I cannot find a pretty copper one.



Tanyusha
Stеrn can send you a lot of mx from Moscow.
Alexandra
Sternochka, I have two extra copper ones - now I will insert a photo.
Send? Write in a personal address!

And if you don't like mine - describe yours, we'll find "with mother-of-pearl buttons"
Here they are. Red 300 ml, dark 200 ml, tinned copper, Armenia and Pyatigorsk

Turkish coffee
Both of them are too big for me, I bought in a blind way, once cooked and looked for the next one. Stopped at the third - 140 ml
Crochet
Alexandra
Last weekend I played a little turtle very similar to yours, the one that was dark, but I never bought it ... the pen seemed too flimsy ... although ... maybe it just seemed ...
Now I am tormented by a choice, maybe you can advise a turkey from some specific manufacturer ...

Girlshow to choose the "right" Turk so that later it will not be excruciatingly painful? What should you pay attention to in the first place? There is such a choice of them now ...

Alexandra
Little,

I like both, Armenian and Pyatigorsk. The only thing that is uncomfortable for me is that I do not get into my favorite proportions and quantities with them. They live while they are all "at the hearth"

Turkish coffee
I like to make coffee for 2 of the smallest cups, so I stopped at the third, not so beautiful, but with the smallest volume, 140 ml.

Here is such

Turkish coffee

The most important thing is that the turochka is tinned inside, so it is safer for health. Well, and heavy. I also like it with a narrow neck.

Stern
tanechka, thanks for the offer, dear !!!

Aleksandr, I'm not dreaming about this ?!

If you're serious, I want a dark one, 200 ml is my favorite size! 🔗
Alexandra
Of course, seriously, Sternochka

I won't get to Berlin, I'll only be in Vienna - so let's send it in a parcel post

Write only the address in a personal
* kisena
Quote: Krosh

turochka very similar to yours, the one that is dark. the pen felt too flimsy ... although ... maybe it just seemed ...
And I have such a dark one. I like.

Here is a good article (I wanted more clay for myself, now I'm thinking).
How accurate the information is - I don't know
Turks shape
Firstly, the Turk must have a narrow neck.
The narrow neck contributes to the formation of a coffee "plug", which prevents valuable coffee substances from evaporating, and therefore contributes to the preservation of a rich taste and rich aroma.
The traditional shape of the Turks is "waist", wide at the bottom and "narrowed" at the top.

Wall thickness
The walls of the Turks must be thick. Of course, this will not help you to brew coffee faster, on the contrary, the brewing process will take longer, but the coffee will heat up gradually and evenly, keeping its best qualities. If you are not ready to spend time making coffee, but just want to recharge with caffeine before the next work day, then it is better to get a coffee machine. However, remember: real, "correct" coffee is coffee brewed in a Turk!
Turks volume

Contrary to popular belief that the smaller the cezve, the tastier the coffee will be in it, this is not so. This opinion can be explained by the fact that a person subconsciously appreciates what is less common or what is given to him less (After all, candy seems tastier when there are few of them, right?). Moreover, a person is especially sensitive to 100 grams of coffee, which he carefully brewed with his own hands for 10 minutes, regularly stirring and adding his favorite spices, than to a liter of coffee brewed in a hurry in an electric coffee maker. In fact, the volume of the Turks does not play a decisive role, the shape and

Turks material
The main parameter of the material when choosing a Turk is thermal conductivity: the higher it is, the more evenly the coffee warms up, which, as you probably already understood, is very important. Among the metal Turks, copper and bronze Turks stand out qualitatively, they have the highest thermal conductivity. The inner surface of the turkey must be covered with food tin, otherwise there is a risk of metal poisoning. Therefore, I do not recommend buying cheap iron turks for coffee. It's not very pleasant to get poisoned, and even mediocre coffee ..
Clay and ceramic Turks are also popular. The first ones are hardly suitable for novice coffee lovers: the fact is that clay, due to its porous structure, perfectly absorbs coffee, thus "memorizing" its taste. Therefore, only one type of coffee can be brewed in such a turk; when the varieties are mixed, the taste deteriorates and all the advantages of making coffee in cezve come to naught. So if you are not ready to buy a Turk for each type of coffee (although clay cezves are among the cheapest), then you should choose a copper or ceramic Turk. The latter is not inferior in its "coffee" characteristics to copper cezve, the coffee turns out to be excellent, however, of course, it will serve you much less than a copper turk, because a ceramic turk can crack even if it is carelessly placed in the sink.
Moreover, ceramic turks are the most expensive.

Pens

In addition to all that has been said, when choosing a Turkish coffee pot, pay attention to the length of its handle: the longer the handle, the more convenient it will be for you to use the Turk. The material of the handle should conduct heat as poorly as possible (after all, you can get burned!), Probably a wooden handle with a metal rod is the best option.
Such a handle will last longer and will not let its owner get burned; there are also Turks with a removable handle, which is very convenient when washing it.


🔗
Stern
Alexander, I'm running to write!
Ernimel
Last weekend I twisted a turtle very similar to yours, the one that was dark, but I never bought it ... the handle seemed too flimsy
With pens they all have real trouble. I give my husband a new one almost once a year, precisely because the handles are attached sucks.There, the main thing is to make sure that the wooden part is not just "sticking out" stuck in, but riveted, and better - screwed. The coolest one was with a raised handle, but her husband burned her leaving the empty one on fire.
She was like this -
https://Mcooker-enn.tomathouse.com/r-image/s51.r.1/i131/1102/95/beee699d91fe.jpg

This is 0.5 (just a man's size) But on the ground I have never seen such people here. But of all the fasteners tried there, the most-most was.
Alexandra
My "youngest" has just such a mount
Crochet
Alexandra
kisena
Ernimel

Girls, thank you all very much for the tips and a lot of useful information !!!

I wanted some more clay for myself, now I'm thinking
kisena
I have a clay Turk with a narrow neck, brought it from Abkhazia, the pen "fell" very quickly, but otherwise I was happy with it ...

Quote: Alexandra

My "youngest" has just such a mount
Alexandra, and where did you get your "youngest", if not a secret ...
Natalia K.
Maybe someone is interested 🔗
Alexandra
Little one,

It's such a thing ...

Now I was trying to ask my husband where I got it - but according to my descriptions he cannot remember ... it was some kind of big torus center, on the 2nd floor there was a tiny shop with coffee and tea products, and that's where I bought it ... even the Moscow area and whether it was outside the Moscow Ring Road or inside it - they could not figure out ... I remember exactly that there was "My store" instead of the ashan-crossroads and on the 2nd floor, where it was necessary to climb the escalator, there was a hall with cafe counters along the perimeter, where separately behind the glass was Il Patio.

Alas

But I think the Turk is not at all unique. Similar sold in sets for a brazier with sand
The handle was pointing up, I bent it. That is, originally a cezve specifically for sand
NIZA
Quote: Krosh

Alexandra
Last weekend I twisted a little turtle very similar to yours, the one that was dark, but I never bought it ... the handle seemed too flimsy:
It didn't seem like I had one at my dacha, it really is still, but the only fall from the table was enough for her to fall off the handle, she gave the same to her sister, she has the same story, we don't have our hands from that places have grown, or what?
Ernimel
I had one at my dacha, it really is still, but the only fall from the table was enough for her to fall off the handle, she gave the same to my sister, she has the same story, our hands have grown from the wrong place, whether ?
This is not for you, it is for those who came up with the idea that if you stick a piece of wood and squeeze it slightly, then it should hold, especially considering the temperatures and washing.


By the way, I remembered the name of my one with a high handle - her name was "oriental beauty"! And whose production - I don't remember.
found on the Internet, but reluctant to order. And in the near points there is no it. And she also has such a cool "waist" - just super, narrow, narrow.
Crochet
Alexandra
Thanks for the answer !

Quote: Ernimel

By the way, I remembered the name of my one with a high handle - her name was "oriental beauty"! And whose production - I don't remember.
found on the Internet, but reluctant to order.
Ernimel
And where did you find it, if not a secret?

Quote: Ernimel

And she also has such a cool "waist" - just super, narrow, narrow.
By the way, yes, if it's not difficult, could you explain about the "waist", I understand correctly what the "waist" is atso much the better? And what exactly is better? Forgive me for the stupid question, but I'm still a layman in this business ...

Quote: Ernimel

This is not for you, it is for those who inventedthat if you stick a piece of wood and squeeze it slightly, then it should hold, especially considering the temperature and washing.
PPKS !
Ernimel
And where did they find, if not secret
I just typed in the name - and it spat out to me. For example here 🔗

By the way, yes, if it's not difficult, could you explain about the "waist", I understand correctly, the better the "waist"? And what exactly is better? Forgive me for the stupid question, but I'm still a layman in this business ...
Yeah, that's right. With a narrow "waist" on top, it turns out something like a "cork" of coffee, under which the coffee is languishing and brewing, and the taste and smell is better preserved. Like, here they wrote about this already, where the choice of the Turks was.
Meri klarissa
Girls, thanks for the recipes. Well, I can't have a chiffchaff in a Turk !!!! What to do? I don’t boil it, I’m doing everything right, but as in the pictures you don’t have it !!!!! HELP PLIZ!
mka
Armenian coffee
Before buying coffee, I always taste the beans. I don't like Colombian arabica, it has a strong sourness, I never take robusta. The taste should be pleasant, then the coffee will turn out to your taste.
Correct grinding of the coffee is also very important. In order to get a froth, the coffee must be ground into dust (like powdered sugar or flour). Boil over low heat.

For a cup of water (coffee, of course), a teaspoon of sugar without a top and a teaspoon of coffee with a top. As soon as the mixture is warmed up, stir it. When the foam starts to rise, remove it and put it in a cup. Bring the rest of the coffee to a boil and add to the cup.

I have different Turks, but my favorite is copper, handmade, Armenian, very, very similar to the Turk Turk on the first page in answer 9. For one medium cup or two small coffee cups.

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