Turkish coffee

and some nasty, with a hint of hydrogen sulfide.

Absolutely right.

with sour milk some kind of reaction is going on.

Also an option, lactic acid. Hydrogen sulfide Would know the formulas and what is formed during the reaction

No matter what kind of food there is, even without food at all, even an empty spoon has a taste.

Added to the previous post without seeing the discussion go to the next page



It's good that I'm not alone, I don't have hallucinations, so

People, what do you want? Checkers or go ...

If you want a pure coffee taste. grains - you need a ceramic turk. Only she is biologically and chemically. neutral to the acidic environment of the brewed coffee. To compensate for the worse thermal conductivity than that of metals, a ceramic turk requires a longer heating, i.e. heating at a lower temperature. Well, or in sand), an increase in extraction time leads to a "thicker and heavier" taste, so you can reduce the amount of coffee. powder per serving

ceramic turk requires a longer heating, i.e. heating at a lower temperature. longer extraction times result in a "thicker and heavier" taste

And also with increasing time - not all the desired acidity comes to the fore, in some varieties even aggressive. Therefore, ceramics are not so popular.
It is not for nothing that championships are held, baristas improve their skills, find out the patterns of extraction time, grind degrees and varietal characteristics of coffee beans

[Sens]

Sens, everything may be so, but in ceramics I can't hold on to coffee, I seem to have time to remove it from the fire, so it will run away to the table anyway
But I am not such a coffee-lover-coffee-lover that I would feel so subtly the nuances you described, I even love coffee with lemon, but love for the Turks is like that, to be a poet, so I have checkers

[selenа]

selenа, ceramics have a lower thermal conductivity, but a higher heat capacity), therefore: the temperature is 90C and we do not bring it to a boil, this must be adapted, of course, in order to remove the Turk at the right time.
I'm not a big fan either, so I pour boiling water over Ikeevsky coffee) and this taste seems to me more subtle than that of brewed one)
Yuri K, but in ceramics, you can also cook quickly.

and love for the Turks is so, so to do poetry so I have checkers

Sistraaa!

Well, in a Turk, a more solid drink comes out, but in my coffee machine it turns out watery. Therefore, not only to make poetry, but sometimes different grain is revealed in different ways with different cooking methods.

Yes, in ceramics, too, you can quickly cook.

In short, there is a Turk! But at work with uncontrolled time (sometimes there are joyful gaps between calls), there is probably only one way out, the French press ... In a Simple glass I was tempted to brew tea, coffee Ordered a metallurgical jacket on Alishka, glass does not roll here (in a bag carry)

I took such a press-type mug to work, and tea and coffee at the bottom under the press, you drink straight from the mug, then rinsed it and everything, conveniently, was sold in Moscow.
🔗

Well, yes, the principle is the same for the mug.

To be honest, I didn’t expect from myself that I could feel the difference in taste between coffee from different Turks, but here you go. The very best is ceramics! And it doesn't take much longer to cook in it compared to metal. I agree, the main thing is to remove it on time and immediately into the cup.

The very best is ceramics!

For seven years I have been cooking only in ceramics. Closer to readiness, fire at a minimum, so as not to overflow the edge very quickly. As soon as signs of upward growth appear, I remove from the heat and squelch a couple of teaspoons of cold water and immediately pour it into cups.I have a Turk for two cups, I couldn't find a smaller one.

Well, that makes sense in principle. The cooking pottery was always good. I remember that my mother often stewed in pots and the most delicious meat turned out in them.
The only question is the quality of the ceramic. Turks. The popular Brazilian handle is flying off, a weak point in the mount.
And for work, you can buy Vietnamese Fin, and some people use it for tea. And so quite a travel device for brewing coffee.

The very best is ceramics!

I myself like to cook in Brazilian, albeit through an adapter, as induction. But it is in ceramic that the most delicious Turkish coffee is obtained.
Aeropress is loved by her husband, you need to drink right away, otherwise it oxidizes instantly and starts to taste more bitter.

Aeropress ... you have to drink it right away, otherwise it oxidizes instantly and starts to taste more bitter.

Yes! Has stood a little - bitterness-poison.

And who-thread brews coffee immediately with sugar? I grind coffee beans right away with sugar and cook powdered coffee in a Turk. This coffee has a great taste from the one brewed without sugar and sweated in a cup.

The Turks boil it like that - right with sugar. First, they ask which coffee you prefer - sweet, medium-sweet or strong, and then each type is prepared separately.

The Turks cook it like that - right with sugar.

Here are those on, I thought it was my know-how!
I tried to get off the sweet coffee, honestly cooked bitter for a whole month, tried to get into the taste - it didn't work, but then I began to strongly dislike the taste of sugar in the coffee, but if you don't add it to the cup, but cook it with coffee, it turns out delicious.

Yes! Has stood a little - bitterness-poison.

No ... I sometimes start drinking in the morning, I don't have time, and finish drinking on a cold evening. No bitterness at all

[Crown]

I grind coffee beans right away with sugar

Crown, Galina, in what do you grind?

I have an old Bork coffee grinder, with a removable head, it works without holding the button, the speed and grinding time are set there. She also regularly grinds me spices, seeds, makes powdered sugar, but I'm afraid that she will soon be hunched, so I want to buy another one like this, only it is impulse: Gemlux GL-CG999A Grinder.

While the price is right.
🔗

Here is mine 🔗

Here are those on, I thought it was my know-how!
I tried to get off the sweet coffee, honestly cooked bitter for a whole month, tried to get into the taste - it didn't work, but then I began to strongly dislike the taste of sugar in the coffee, but if you don't add it to the cup, but cook it with coffee, it turns out delicious.

How much sugar should you put on a full coffee tab in a conventional coffee grinder? Now I was ready to run to the kitchen ...

Then I asked the Russian speakers on the forum who makes coffee in what in Turkey

I am in Turkey. I cook in copper

Good evening, you know, I bought a Turk in Antalya simply because I love stainless steel dishes., the view is solid, the quality is excellent, these dishes will last a long time. The main thing is that the affordable price of a Turk for 3 persons cost $ 4. the same in Uzbekistan we have $ 16. In the copper turk, the Antalyans brew charcoal coffee, the taste is delicious too. Well, I just liked the stainless steel of the Turkish company Korkmaz. I also bought dishes from the same company there. I'm not overjoyed

I live in Turkey for a long time they have been brewed because everyone imagines it is acceptable both in ceramics and in iron, etc.

so here ...

[Crown]

Crown, I cook with sugar in a Turk if you need sweet. And I really like "Grodeisky" pressed sugar with cinnamon, I buy it at Perekrestok for 99 rubles. for 500 gr. I have a standard, for 14 grams, grains, 250 ml, water and 2 pieces of sugar with cinnamon.

How much sugar should you put on a full coffee tab in a conventional coffee grinder?

You need to choose this to your taste empirically. I take two measuring spoons of beans from a Brown coffee grinder, five not the largest teaspoons of sugar, and all this in 350-400 ml of water.

Black, hot and sweet - my morning coffee, after 13 o'clock - black tea, strong and not sweet, even until the night.And life is good
I'll try to grind with sugar, maybe I'm missing something

"Grodetsky" pressed sugar with cinnamon, buy at Perekrestok

Yeah, only Gorodeisky. I bought it before, but now I haven't seen it for a long time. Have you taken it for a long time?

And I can't drink with sugar. In general, I don’t like the taste of sugar, we don’t buy it home. He interrupts my coffee taste.
I drink with fat (2.5-4.7%) milk from Vkusville. I can add some spice to the pumpkin or apple pie with Ayherb.

I ground it with cane sugar, cooked it and even drank it - I need to see Sadko today on Culture.
What can I say - I actually drink coffee without sugar. And then I will drink without sugar.

[taste]

I can't drink with sugar

What can I say - I actually drink coffee without sugar. And then I will drink without sugar.

Yes, the color of the rope is the deal tastelike gritsa.

The Turks cook it like that - right with sugar. First, they ask which coffee you prefer - sweet, medium-sweet or strong, and then each type is prepared separately.

Sade kahwe, shekersiz, lutfen)))

“Oddly enough, but most of all coffee is consumed not by the countries in which it grows, but by the Scandinavian countries.
Based on the statistics of the World Coffee Organization for 2017, most coffee is drunk in Finland, then in Norway, Iceland, Denmark, Holland. "
And what has Turkey to do with it, coffee doesn't even grow there, and a Turk can be called a cezve.

[Kalyusya]

Kalyusya, Galya, before he was in the 5th and even for a special offer, but now I see only in the Crossroads, only the day before yesterday I bought another box.

at the Crossroads, just bought the day before yesterday

I run fast, you see. Thank you, Natasha, I'll take a look.

“Oddly enough, but most of all coffee is consumed not by the countries in which it grows, but by the Scandinavian countries.

In northern countries, sometimes you can't open your eyes until you throw in a cup of coffee. This is normal.
Today I bought a Taller made of stainless steel in a tape, it is now there for 599 rubles for the action.
More expensive in WB 🔗
Heavy, good quality. Before that, I brewed Vietnamese coffee in a Berghoff ladle. Excellent, delicious with milk. No off-flavors. But from the new Turkish, the first portion is not so fragrant. I read somewhere that you shouldn't wash too much with detergents from the inside, they say, rinsing is enough. This forms a thin layer of oils and the taste gets better over time, much like in a geyser. In general, let's try so far. Then I'll take Ceraflame to her later.

[Pchela maja]

Pchela maja, congratulations on the new clothes of delicious coffee to you

Thank you! But by the way, for the first time I come across a discrepancy with the information on the box and the real product.
The box indicates the volume of 700ml, in fact, if you pour it to the very edge, 600ml will come out. But this is to the eyeballs, so no one pours in life.
That is, 500-550 ml of liquid, for 2-4 cups, depending on the volume of the calculation.

[Pchela maja]

Pchela maja, yes, there is always confusion with the volumes of the Turks, the same Jay - they write 200 ml, and on the Turkish website 230 ml is written for making 200 ml of coffee, so understand what is there in fact

inconsistent with the information on the box and the real product

They also slightly lied about the country of origin of the brand.
But, in principle, what's the difference if a quality Turk

And now almost everyone in the Celestial Empire sculpts. Although the Turkish cezve is made of stainless steel. began to meet too ...

But I didn't get coffee in a Turk. not only did he rise not with a hat, but as something like around the edges, so also the taste is disgusting. Apparently I have to drink coffee only from the coffee machine.

And what kind of Turk do you have?

They also slightly lied about the country of origin of the brand.
But, in principle, what's the difference if a quality Turk

The Turk costs its own money (600 rubles for a share)))), but I changed my mind about leaving it because of the plastic handle and secondly, I still need a bigger volume.
Most of my kitchen is dumb. utensils, plus bought this year Berghoff Neo ladles, all with stainless steel. handles.This Turk will be an eyesore over time, I know myself well
While I'm cooking in stainless steel. Neo's ladle, there are plump walls, the coffee is delicious. And the ladle itself, if you do not wash it with dishwashing liquid, but simply rinse it off the coffee and the suspension, it smells nice coffee, that is, apparently the oils are retained on the walls. And Taller, after cooking and washing, has a slightly harsh smell of stainless steel.

In general, in the end, I settled on a stainless steel Turk. became dumb. brand Cil.io (site woll dot ru), very happy! I use it with a Spanish ale-hop silicone cap like this 🔗
I cover it while the temperature rises. Bottom diameter 8cm. Stainless steel good quality, the smell is not transmitted to the drink. Taller still, after washing, had such an unpleasant sour smell from the stainless steel.

[Pchela maja]

Pchela maja, well, you give the girl, I can't keep up with you, I held this Turk in my hands, they are in "Krestovsky". She is one of the few suitable for induction, but she did not buy a Turk, but bought a gas burner For that kind of money, she should be good

Well, what can you do? I didn't risk ceramics, according to the law of meanness, I would have quickly smoked it, and there might not have been any extra money for a new Turk.
I decided to start with a reliable vessel. Maybe in a year I'll take ceramics for comparison
My automatic coffee machine doesn’t work, I don’t have money for repairs yet. But now there is a Turk, a Fin Vietnamese and a geyser coffee maker, now I am having fun

[Pchela maja]

Pchela maja, so I left the aeropress, just in case of a breakdown of the machine, but I gave it anyway. Aeropress to a friend. We will always buy it, but she is unlikely ..

Is the coffee cold after the airport press? In this regard, I was not impressed by the fin, I like hot with milk

Is the coffee cold after the airport press? In this regard, I was not impressed by the fin, I like hot with milk

No. if you do as the coffee gurus recommend, then that's it. And what a great coffee you get without milk. It was a revelation for me. I drink with hot milk
... and my friend is only black. And when she made me coffee in the air press, I gasped. But the grain was donated by me, Kenya or Ethiopia, I no longer remember. But the taste, the aroma just dumped me. I didn't even expect this. I don’t remember any more coffee in the air press from the purchased grain, or I already gave it myself. But this is not the point, it's still different water, but it plays a huge role in coffee. Another friend has a full automatic machine and I also brought home-brewed coffee as a gift. The only thing I set for her was the grind in the machine. She made a cappuccino. I was already covered with "envy" of some kind of coffee and from the machine .. Water. Other water, I found here what kind of water I have not tried, but it does not work out, like at home. Ordinary water was poured from the tap. At home I have it from my well, but it is tough and the coffee is strong. We buy soft water. But what they drank at my friend's place was not even close to me.
Here's a story. About coffee and water.