Drinking Turkish coffee is important in our culture because it symbolizes friendship, friendship, parents, traditions. Symbolizes chats and sharing. Therefore, it is necessary to cook Turkish coffee and serve it in the most correct way. The most indispensable element of this is the ability to brew sparkling coffee.
Turkish coffee It is made from the finest ground coffee beans in the world and cooked slowly in a pot. The sparkling Turkish coffee is the most important feature of this coffee. Well-cooked coffee with good consistency and high foam is called okkalı Turkish coffee.
Now let’s get to the conditions required to brew a foamy coffee:
If you have one, it is recommended to use a copper coffee pot. Even the taste of coffee cooked over a brazier like barbecue fire is not found in any other cooking method, but of course, since it will be cooked on this stove and in a standard coffee pot, let’s give it the recipe that suits it.
Turkish coffee Setting matters
Firstly your coffee You should know the setting. 1 cup = 2 teaspoons of coffee is enough.
- Low sugar = sugar cubes
- Cappuccino: 1 cube of sugar
- Sweetened = 1.5 cubes of sugar
Order matters in ingredients
Put the sugar in the pot, then the coffee and then the water.
The colder you use the water, the more foamy the coffee you have. You can prepare it with cold water from the fridge.
Stir the coffee pot with a spoon before putting it on the stove, and when you notice that the sugar inside has melted, turn the stove on to a low heat and put the coffee pot into the milk.
When you put it on fire a few times, stir it and then remove the spoon. Stop mixing now.
Fired coffee first it will start to foam and swell around the edges.
When it is about to overflow, remove it from the stove and distribute the foam in the cups little by little.
Put the remaining coffee on the fire again and take it from the fire before it overflows and divide it into the cups again.
Now worthy of your mouth Your Turkish coffee ready.
Bon Appetit!
