The discovery of the invigorating properties of coffee dates back to the 10th century. A shepherd boy from Ethiopia, who noticed that his goats, having tasted some red berries, began to tirelessly frolic and run along the hills, told the monks about this. And those, in turn, collected fruits and leaves from these bushes and began to experiment on them. They didn’t really like the berries. Therefore, they began to cook an invigorating potion from leaves, then they began to make wine from fermented fruits. Later, for the transportation of miraculous berries that expel the blues, they began to dry them in the sun.
So, coffee from Ethiopia hit the Arabian Peninsula. And from there, thanks to the Venetian merchants, it spread throughout Europe and Asia Minor. The chefs of the nobles of the Ottoman Empire first came up with roasting grains on hot metal sheets, and then ground them and brewed a viscous drink with a stupefying aroma. Soon the first Turks or cezves appeared. However, they have not yet learned how to brew coffee in a Turk. The houses of the Turkic rich were famous for the fact that at the receptions the hosts treated the guests with a new and invigorating drink. The recipe for cooking came to France thanks to the Turkic ambassador. Louis XV liked the drink that drives away fatigue and slumber so much that he himself learned from a foreign diplomat how to make coffee in a Turk. From Europe, coffee tree grains along with the Spanish conquistadors fell on the American continent, and it turned out that the fertile land in the New World is perfect for cultivating these shrubs. No matter how the natives Europeans taught that it is necessary to make coffee in a Turk only on low heat or on hot sand, they still continued to prepare it in large cauldrons over bonfires. Today, South American countries: Brazil, Colombia, etc. - are leaders in the production of coffee. Many even think that America is the birthplace of this drink.
First method. How to brew coffee in a Turk at home?
In order to prepare a tasty, invigorating and aromatic drink, and even with a gentle froth, you need to lightly fry the grains in a pan until shine appears, then grind them in a coffee grinder until soft coffee dust or powder is formed. And there should not even be small grains. Recently, more and more women (and men) prefer to drink coffee without sugar, however, this drink should be moderately sweet. Therefore, to prepare one small cup you need to take a Turk and put in it 1 teaspoon (with a slide) of coffee powder, then add the same spoon (only without a slide) of sugar. Mix these two ingredients with each other well and only after that add 1 cup of cold purified water and mix again. Put Turku on a slow fire and wait until the foam appears. When the coffee begins to rise to the neck, the dishes will need to be removed from the fire, pour foam into a glass. Then stir the remaining liquid with a spoon and put on fire again. Wait for the coffee to boil, and carefully pour it into a cup of foam. After this, the drink should not be stirred. The sediment should settle to the bottom. Here's an instruction on how to brew coffee in a Turk at home.
Second fastest method
Freshly ground coffee in cezve or turk can be brewed in another way. By the way, it is much faster. We will tell you how to brew coffee in a Turk at home in a couple of minutes. To do this, pour one cup of cold purified water into a cezve and put it on fire. Then add 1 tsp. granulated sugar and wait until the drink boils. Remove from heat and add 5 g of coffee (1 teaspoon), mix well so that there are no lumps, and put it on the stove for a few seconds. You need to carefully monitor the Turk so that the coffee does not run away.