Do you know how to make coffee at home in Turkey?

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 tirelessly frolicking and running around the hills, told the monks about it. And those, in turn, collected fruits and leaves from these bushes and began to experiment on them. They did not really like the taste of berries. So they began to brew an invigorating drug from the leaves, then from the fermented fruit they began to prepare wine. Later, for transporting the miracle-berries that drove out the spleen, they began to dry them in the sun.

So, coffee from Ethiopia fell on the Arabian Peninsula. And from there, thanks to the Venetian merchants, it spread throughout Europe and Asia Minor. Chefs of the nobles of the Ottoman Empire first invented to fry the grains on scorching metal sheets, and then grind them and brewed a sticky drink with a stupefying aroma. Soon the first Turks or Jezves appeared. However, we have not yet learned how to make coffee in Turkey correctly . The houses of the Turkic rich men were famous for the fact that at receptions the hosts treated the guests to a new and invigorating drink. In France, the recipe for cooking came thanks to the Turkic ambassador. Louis XV liked the fatiguing and drowsing drink so much that he himself learned from a foreign diplomat how to make coffee in a Turkish. From Europe, coffee tree grains , together with Spanish conquistadors, landed on the American continent, and it turned out that the fertile land in the New World is perfectly suitable for breeding these shrubs. No matter how the Europeans taught the natives that it is only necessary to cook coffee in a Turk on low heat or on hot sand, they still continued to cook it in large boilers over bonfires. Today, South American countries: Brazil, Colombia and others - are leaders in the production of coffee. Many people even think that America is the birthplace of this drink.

The first method. How correctly to make coffee in a Turkish house?

In order to prepare a tasty, invigorating and aromatic drink, and even with a soft foam, you need to lightly fry the grains in a frying pan until the glitter appears, then grind them in a coffee grinder to form a gentle coffee dust or powder. And there should not even be small grains. Recently, more and more women (and even men) prefer to drink coffee without sugar, but a real beverage should be rather sweet. Therefore, to make one small cup you need to take the Turk and put in it 1 teaspoon (with a slide) of coffee powder, then add the same spoon (only without a slide) of sugar. These two ingredients should be thoroughly mixed with each other and only then add 1 cup of cold purified water and mix again. Turku put on a slow fire and wait until the foam appears. When coffee starts to rise to the neck, the dishes will need to be removed from the fire, pour into the glass foam. Then, stop the remaining liquid with a spoon and put it on the fire again. Wait for the coffee to boil, and carefully pour it into the cup to the foam. After this drink can not stir. The sediment should settle to the bottom. Here's an instruction on how to properly make coffee in a Turkish house.

The second fastest method

Freshly ground coffee in jezve or turk can be cooked in another way. By the way, it's much faster. We will tell you how to properly make coffee in a Turkish house in a couple of minutes. To do this, we pour one cup of cold purified water into the jack and set it on the fire. Then add 1 tsp to it. Sugar and wait until the drink boils. Remove from the heat and add 5 g of coffee (1 teaspoon), mix well, so that there are no lumps, and put literally for a few seconds on the stove. We need to closely monitor the Turkish, so that coffee does not run away.