How to brew tasty coffee in the Eastern Turk.
Why coffee is not tasty? – parse error cooking
The first time you brewed coffee can even be brewed it 3 times and the coffee was not good. ‘s not how it was intended or how it was described to you friends, or as it was the last holiday in Turkey, Greece or Cuba. Why coffee is not tasty?
Error No. 1, the most common: you took Turku, perhaps at the local supermarket, a rate of 0.5 liters and decided to bestow his drink either just yourself or the whole family. This error is even 2 mistakes: learn to brew the coffee first for one person, and this requires little Turk size up to 150 ml, ideally 100 ml to the level of the neck. Coffee for several servings is always more difficult to prepare because you need to consider the right proportions of coffee, water and sugar (or other spices), and also more difficult to calculate cooking time, which usually ranges from 3 to 6 minutes, but in large Ottomans can be 8 minutes or more, which significantly changes the strength and flavor of the drink.
Mistake # 2: don’t start a home coffee career with great Turks. Ideal for the preparation of the drink is considered 1 of the Turk for one person. Seen as brewed coffee on the sand? – small Turochak – one per person! The greater the number of participants at the table, the harder it is to give all the coffee foam from one of the Turks, and this means that everyone will lose their part of the fragrance, malanotte, fats, and therefore the density of the drink.
Note: often the ideal volume is 150 ml, as Turks to 100 ml so fast boil on our current boards that don’t even have time to trace the main stages in the preparation of coffee.
Mistake # 3 most frequent: what coffee grinder do you use? Coffee should be the least of grind! Like powdered sugar. Do you like this?
Mistake # 4: target the right amount of coffee affects the taste key. And this is sometimes achieved only with the selection, just 2-3 trial brewing, hence the need for the Turk 100-150 ml. If in doubt about the number, just add an extra spoonful of coffee into a drink. Will not be worse.
Mistake # 5: cooking time! It should not be more than 5 minutes for young Turks, but not faster than 3 minutes! For large Turks are somewhat different proportions, but the upper time limit – no more than 8 minutes. That’s enough coffee extracted into a drink only their aromatic and taste components. If still you coffee is not ground into dust, we can be guided by the following advice: for reasons of extraction (solubility), we recommend the following cooking time:
Coffee fine grind – 1-4 minutes
Coffee medium grind – 4-6 minutes
For coarse grinding coffee – 6-8 minutes
Given the fact that these times will be different for different size of Turks and different degrees of heating of the burner, it should be concluded that coffee medium grind boiled in 1.5 times longer, coarse – 2 times longer.
Mistake # 6. The most common coffee have done it without the foam, as you overexposed on the stove, “digested”. As a result, the foam collapsed, the scent vanished, lost the taste palette and it turned out just mediocre coffee in the worst type of those that served in vats on tap at any of the buffets. See our article on the topic “how to get more foam” .