How to brew Turkish coffee at home with foam. How to brew coffee with fluffy foam yourself at home Brew coffee in a Turk with foam correctly

In this article we will talk about how to beautifully decorate coffee foam, delighting yourself and your loved ones.

Did you know that the art of making coffee is taught over several months? Of course, this is the case if you work in the catering industry. Well, what if you just want to please yourself and your loved ones with beautiful foam? Let's try to master the art of decorating coffee ourselves and in a shorter time.

Why is there no foam when brewing coffee?

The lack of foam in the drink may be due to the following factors:

• Poor quality raw materials. Only high-quality fresh grains can produce foam, because it is formed from air bubbles and essential oils.

IMPORTANT: This rule applies to any type of coffee.

• Coarse grind. It is not suitable for us - the foam will only come from finely ground grains.
• The beans are ground long before the preparation of the coffee drink, They won’t give you any foam either. They need to be processed literally before you want to brew coffee. Therefore, it is recommended to deal with each portion separately.
• Using high temperature water or tap water. Use only purified water. Or, if you don’t have the opportunity to clean it yourself, ready-bottled. And, as you understand, cold. Preferably ice cold.
• Cooking occurs over high heat. Coffee does not like high temperatures. Only when the fire is low does the foam begin to rise.

IMPORTANT: At the same time, it should not go beyond the walls of the Turk.

• The dishes were chosen incorrectly. In order for everything to be done as needed, purchase a copper pot with thick walls, a wide bottom and a narrow neck. You can also use a coffee maker with a steamer.

How to make delicious Turkish coffee with natural foam at home?

For making coffee you need to proceed from the following proportion: a teaspoon of coffee per approximately 100 ml. water. The drink is brewed as follows:

• Pour water into the Turk
• Pour the ground coffee into it
• Mix everything with a spoon. And certainly wooden
• Place the container on low heat
• Watch the foam - ideally it should cover the entire surface of the liquid and be dense. As soon as the foam rises, turn off the heat.
• Let the drink brew for a while
• Put the Turk on the fire again, repeating the above procedure again

How to make instant coffee with white milk foam?

As you can understand, when preparing instant coffee, foam does not form. But it is quite possible to make it separately, then adding it to the drink.

The easiest way - hand mixer, which every housewife probably has. And no special knowledge is needed - just froth the milk.

IMPORTANT: However, such foam will not be stable, so drink your coffee quickly.

If you don’t even have a mixer on hand, create a foam whisk:

• We will cook in a saucepan. Pour milk into it and put it on the stove

• Over medium heat warm the milk slightly– it should not boil. But it should get hot
• Now turn off the heat, remove the pan from the stove. Take out the whisk and froth the milk. Don't forget to mix the foam into the liquid

IMPORTANT: Please note that the volume of milk after it is whipped will double.

• But that's not all! Bubbles need to be released- this way the foam will become uniform. To do this, you can gently tap the bottom of the pan on some surface.
• Pour the foam into a small jug with a spout– from this you will add milky beauty to your coffee.

How to make cappuccino coffee with delicate foam?

You will need for one serving:

• Ground coffee– 7 g. Approximately this is contained in a heaped teaspoon
• Water– 150 ml.
• Milk– 200 ml. Be sure to be natural, not dry. There should be at least 3-3.5 g of protein per 100 g of milk. As for the fat content, keep in mind the following: the higher it is, the denser the foam will be.

The coffee itself is brewed in the traditional way in Turk. And while this is happening, you can make foam:

• Reheat up to 50 degrees milk.
• Use a French press, mixer or blender. Whisk the milk until bubbles begin to appear.
• Everything is ready, but right mix the ingredients you need to know how too! To do this, fill 1/3 of a cup with coffee, and then add foam. You can add cinnamon, vanilla or nutmeg to taste.

How to brew espresso coffee with foam?

For this drink you need to grind the grains not just finely, but very small. Very good for this manual coffee grinder.

IMPORTANT: As for the grains, they must be well roasted, but not overcooked.

Make it yourself blend of Robusta and Arabica quite possible, but you can also buy ready-made packaging marked “espresso”.

• Let's take it coffee maker, preheat her
• Pour the resulting powder into it from coffee beans
• Let's compact it properly and let's start cooking

If you did everything right, water will pass through the powder slowly. The foam should only rise a few millimeters.

IMPORTANT: As for the shades of the foam, it should be dark brown, nutty or light brown. White foam is wrong. It is a signal that either the grains were coarsely ground or there was not enough powder.

How and what to draw patterns on coffee foam: instructions, ideas, photos

You can create a drawing in three ways:

• toothpick– it is the most complex. Drawing is done on the finished foam.
• Using a stencil– you can buy ready-made plastic ones or make cardboard ones. The principle is simple - the stencil is placed on the surface of the cup, and chocolate or cinnamon is poured into it.
• Pitcher coffee machine.

IMPORTANT: Keep in mind that large bubbles on the foam are not good for the design.

If you want to experiment with color, try adding white milk alternately with chocolate. Pour this different milk in layers into the center and then form the designs. It is recommended to add grated chocolate or cocoa on top - this will make the drawing clearer.

In order to draw a flower:

• Mentally divide the cup into 4 parts
• Pour milk into the top base of the flower
• Slowly move the stream to the left
• Then lightly swing the pitcher, bringing the stream to the starting point of the pattern
• Raise the pitcher and seem to cross out the drawing
• You can use a toothpick to correct the pattern.

Heart:

• Imagine a circle on the surface of a cup. Please note that you cannot go beyond its limits.
• Point the pitcher to the center
• Fill the cup with milk by gently shaking the pitcher in different directions
• Once the container is full, lift the pitcher and cross out the pattern.

Another simple element for beginners is apple: Cup of coffee on coffee foam

Coffee occupies a very important place in our everyday life. We mainly use it, of course, to enjoy the taste or get a boost of energy. But why not turn this procedure into an aesthetic celebration?

Of all the variety of ways to prepare a magical drink called coffee, true coffee lovers prefer this one - with foam in a Turk.

This is due to the fact that the option allows you to balance three components: aroma, taste sensations and maximum caffeine saturation.

Coffee selection

First of all, you need to choose the right coffee. A mixture of two varieties is considered optimal: Arabica and Robusta in an approximate ratio of 75:25. This is done in order, on the one hand, to give the drink a refined aroma (Arabica), and on the other hand, to make its body quite dense (Robusta). The higher the density, the more pronounced the quality of the foam. Preference should be given to well-roasted grains. From practice, packaged bean coffee from Italian producers best meets these requirements.

Turkish choice

The choice of Turks for brewing coffee is of considerable importance. Professionals prefer to deal with unsoldered copper vessels, arguing that this material, due to the presence of a strong oxide film on the surface, will not in any way change the taste and aroma of the prepared product. In addition, the heat capacity of copper is higher than that of other cookware metals. The heat distribution in such a container will occur more evenly. The thicker the wall, the better. In our case, this is important, but we will dwell on this later.

Ground coffee

To achieve the desired result, it is necessary to ensure the finest quality of coffee grinding. This is achieved by using well-roasted beans, as well as a fairly powerful, high-speed coffee grinder. The usual grinding time is 2-3 minutes. The consistency of the product must correspond to the powder and not contain any visible grain particles.

How to brew Turkish coffee with foam

The process of brewing coffee begins with heating the Turk over low heat to a temperature of approximately 120 degrees. It’s easy to catch this moment if you leave a few drops of water in it. The water has evaporated - the Turk has warmed up enough. Now pour the prepared coffee powder into it and heat it again for 20-30 seconds over low heat, periodically shaking slightly until a pronounced aroma appears (but not burnt). This technique creates the prerequisites for a more complete saturation of the drink with caffeine. One and a half to two teaspoons are needed for one serving.

The use of sugar during cooking is guaranteed to increase the density of the foam and its volume. In principle, you can do without using sugar. However, we will further consider the option of using it.

Add granulated sugar in approximately the same amount as coffee. Stir until a homogeneous mixture is obtained and again heat the pot and contents for 30 seconds. Now it’s time to fill it with unboiled cold water (from the tap). The presence of a small amount of salt in such water has a positive effect on the volume of foam. Leave an empty space of one and a half to two centimeters to the edge of the Turk, mix thoroughly in a cold state until the sugar is completely dissolved.

Brew the coffee over very low heat, carefully observing the formation of foam. Using a copper vessel allows for “volume” boiling. This technique ensures the most complete caffeine extraction and uniformity of the drink. When the foam has risen to the edges of the Turk, remove the coffee from the heat, let it stand for 30-40 seconds to settle the relatively large particles of coffee and pour it into the prepared cups in a thin stream, achieving even distribution of the foam. We do not allow a thin layer of sediment from the bottom of the Turk to get into the cups.

To turn coffee making into a ritual, it’s easy to come up with the appropriate surroundings. For example, before starting to warm up, Turks let a younger family member breathe into it, arguing that this will give the drink a special charm. Second option: before starting to make coffee, wash the Turk with a “special solution” (ordinary water). Such small jokes, coupled with the high quality of the drink, will make it special; in less than six months, your coffee will become a signature coffee, and they will call it by your last name.

It is better to serve coffee at the end of dessert, accompanied by a glass of cold still water. This also makes sense because coffee is a fairly strong dehydrator. Adding any flavoring additives or alcoholic beverages to the masterpiece you just created is inadvisable. A glass of good cognac will add significantly more positive impressions after coffee.

It is not advisable to drink coffee with foam, brewed in a Turk, with lemon, milk and other products that “kill” the foam, turning the rather complex process of preparing it into a pointless exercise. In some countries, coffee precedes meals.

Turkish coffee on the sand

The technology for making Turkish coffee on sand is very similar to that described above. The fundamental difference is that additional equipment is needed: an electric or regular grill and an amount of fine quartz sand corresponding to its volume. Usually they use portioned (small) Turks. The Turks are placed in pre-hot sand so that they are as deep as possible into it. Periodically, the Turks move in the sand to maintain a stable temperature. The drink boils much faster than in the first case, so the taste of the same original coffee will be different. Turks must be metal (preferably copper).

Coffee in a ceramic (clay) Turk: how to brew

One of the innovations used in making coffee is ceramic Turks. They are made from clay and undergo a long heat treatment process called firing. As a result, the surface of the vessel is covered with a very dense film, reminiscent of sintered glass. Unlike copper, the thermal conductivity of ceramics is significantly less important, which causes differences in the preparation of coffee in it.

A ceramic pot takes much longer to heat up and cool down. Therefore, it is necessary to make appropriate adjustments to the technology for preparing the drink in a copper pot, described above. Under no circumstances should the foam reach the edge when boiling, otherwise all the foam will end up on the stove. Experts say that the taste of coffee brewed in this way is ideal, devoid of any foreign odors.

Ceramic Turk is not afraid of high temperatures. Be prepared for the fact that purchasing it will cost you twice or three times as much. Its main drawback is fragility. Therefore, shock loads should be avoided.

Coffee in the Geyser Turk

The use of a geyser turk is fundamentally different from everything stated above. A coffee geyser consists of two metal vessels: the lower one is used to fill in water, the upper one is used to store brewed coffee. The vessels are connected to each other. The connection between them is carried out through a valve, which is activated when the pressure in the lower container increases when water boils. The steam passes through a strainer with pre-filled ground coffee, is saturated with its taste and smell, and then condenses in the upper vessel. This technology is used in an improved form when preparing espresso coffee.

In this case, medium or even coarse grind coffee is used. The amount of it poured into the strainer depends on how many servings you need to get. However, you can’t count on getting decent foam. It is easy to determine the moment of completion of coffee brewing by the characteristic “gurgling” sound.

Above are four options for preparing the miracle drink called “coffee”. Each of them has its supporters and opponents, and debates about whose coffee is better brewed do not subside. Try, experiment, find your unique version, share it with friends.

If you are a true coffee gourmet, then most likely you know that instant coffee is not as tasty as the one brewed in a Turkish coffee pot. Brewed is more aromatic, its taste is richer and more pleasant. This invigorates and gives strength. And a cup of coffee personally helps me wake up in the morning.

There are several ways to brew coffee in a Turk with foam. It should be said that for this drink, the household must have a Turk - a container in which coffee is brewed.

In Turkey, coffee is prepared using sand. But for a city dweller this method is not entirely convenient. Therefore, I will show you how to brew coffee in a Turk with foam using gas and a stove. I want to talk about the subtleties right away.

First, use only freshly ground coffee. It is also important to grind the coffee beans as finely as possible. It is believed that it is coffee dust that can turn this drink into divine nectar.

Secondly, coffee is brewed in a Turk over the lowest heat. Don't leave the Turk unattended. It is enough to leave the coffee on the stove a little longer, and its refined taste is irrevocably spoiled.

Finally, thirdly, before putting ground coffee into the Turk, it should be slightly warmed up. I will talk about these subtleties in detail in the recipe.

Cooking steps:

Ingredients:

Natural coffee 2 teaspoons, water 100 ml, sugar to taste.

Delicious, aromatic coffee is already 700 years old, and even exquisite French wines cannot compare with its popularity and nobility. Coffee beans were brought from Syria to Turkey in 1575. The Turks liked the taste so much that a tradition even appeared: during the engagement ceremony, Turkish grooms, along with their marital oath, made a promise to provide their wife with coffee. If the agreement was violated, this was already a serious reason for divorce.

And it all started when it occurred to someone to properly prepare an aromatic drink from green grains...

Useful knowledge: how to properly brew delicious Turkish coffee at home?

When deciding how to brew delicious Turkish coffee, you have to find different recipes.

The truth is that even two servings with the same ingredients can taste different. Preparation turns out to be as individual a thing as a fingerprint or handwriting. But we were taught to write according to general rules, which means we can also master the recipe.

Adviсe:

• Buy a coffee grinder and grind the beans immediately before preparing. The finer the grind, the more aroma and taste of the grain will be released into the drink and the more uniform the consistency will be.
• If the coffee boils, feel free to pour it out and prepare it again!
• If the foam has risen, remove the Turk from the heat and let it cool, and then repeat the procedure several times. But don’t overdo it: you’ll overdo it and end up with an overcooked smell and too thick foam.

4 cups of coffee a day - and you are protected from tooth decay, liver cirrhosis and even Alzheimer's disease. And this is just a bonus to the tons of pleasure and vigor experienced from the drink. Why not brew yourself a cup?

We cook only soup in a saucepan, and choose Turkish coffee for coffee!

The Turk significantly influences the brewing process. Bartenders, in search of a successful recipe, discovered that ordinary metal cezves heat up unevenly and because of this, the grains are either overcooked and become bitter and sour, or are not cooked and do not fully reveal their bouquet of aroma.

Ideal: copper Turk with silver inner coating. It is important that the ratio between the diameters of the bottom and neck is maximum, then the foam will be denser and the aroma will be persistent and correct.

One by one: the steps to making the right coffee

Good coffee is made when you have a special stove with scattered sand on hand.

The heated sand “wraps” the cezve and heats it evenly, so that all the grains are cooked at the same time and the drink becomes rich, but not bitter.

The first stage of cooking is heating the sugar, a spoonful of freshly ground coffee and spices. Then the mixture is filled with cool filtered or bottled water. Place the vessel on medium heat, wait until the first foam appears and remove the cezve so as not to turn the stove into a valley of geysers. Coffee.

Once the foam has settled, repeat heating a couple more times.

It’s very easy to brew delicious coffee in a Turk with foam - the main thing is not to touch or break this “lid” when it first appeared. There, under it, the drink languishes, and only the foam prevents the pleasant aromatic essential oils from evaporating.

When everything is ready, set the cezve aside for a minute, and only then pour the contents into cups. This way the small particles will have time to go to the bottom so as not to spoil the delicious foam with their appearance. By the way, the “cap” is made denser and more stable by sugar and the quality of the product - damp or long-crushed grains are not suitable for creating a fragrant and foamy drink.

How to brew coffee in Turkish. Fast and easy. Video recipe

What you didn't know: ideal varieties and secret ingredients

Arabica is the most aromatic, but contains only 1% caffeine. Robusta is twice as strong, but inferior in taste. To prepare it in Turk, you should take either pure Arabica or mix it with Robusta 1:1 or 2:1.

Flavored grains significantly affect the result. They are already processed with essential oils and spices, which means you have no choice in terms of taste. How “winter cherry”, “Irish cream” or “caramel” will be embodied in a cup is almost independent of your efforts. And therefore this method of preparation is the least interesting. This option is good not for coffee lovers, but for lovers who are always in a hurry.

But spices are an integral element of the recipe. What you use in your personal signature recipe is your choice. The main thing is not everything at once. Do as the masters do:

• Italians pour sugar and freshly ground coffee into a Turk before adding water.
• In Mexico, the finished drink is sprinkled with cinnamon.
• In Ethiopia they add per 100 grams. water 2-3 small crystals of salt so that it emphasizes the character of the drink.
• Moroccans add a peppercorn to the cup.
• Middle Eastern countries cannot imagine a recipe without cardamom, ginger and other spices.

And the Bedouins make the most interesting coffee. They also love cardamom, because of which the drink acquires a yellow color and a pleasant smell. But the main secret is gradualism and love for the cooking process itself. They always greet the guest with a portion of invigorating coffee and the words: “My home is your home.” Perhaps this is the best of all possible recipes!

P.S. We don’t mind if our secrets appear on your page on VKontakte, Facebook or Twitter, and your friends know about them. After all, it’s more interesting to live longer together, isn’t it?

History of coffee

When thinking about coffee, the first association that comes to mind is Brazil. However, it is not his homeland at all, but Ethiopia. It was from there that coffee beans came to Yemen and Egypt, and later they were brought to the Arabian Peninsula by black slaves. This is how coffee spread across the Eurasian continent. But in the mid-17th century, it was taken to South America, then called India, by a certain Baba Budan, either a Turk or an Arab. He took green coffee beans with him on his long voyage and planted them on new land. The climate of the American continent was very favorable for growing this plant, and soon extensive coffee plantations appeared there. However, for many years after it spread throughout the world, people did not know how to brew coffee correctly. It is said that it was originally consumed as a medicine to cure headaches and stomach disorders. However, its stimulating and invigorating properties were immediately discovered, and people looked for ways to use coffee in their daily lives. Someone suggested frying green grains and crushing them, and from the resulting powder they began to brew a drink to which honey was added. Later, a Turk or, as it is called in the east, a cezve (jazve), was invented, and then a coffee grinder. Thanks to these inventions, people finally understood how to brew coffee properly. In the Middle East, this drink has become part of the culture. Entire rituals for preparing and drinking the coffee drink arose. So, in Turkey it was made on hot sand, drank in small sips, combining them with cold water. Of course, modern dentists will say that this method is simply destructive to tooth enamel, but this is exactly what the ritual required.

How to brew coffee with foam?

Several years ago I read in one of the glossy magazines that the country where you can drink truly divine coffee is not Brazil, not Turkey, or even Ethiopia, but one of our 14 former sister republics - Armenia. And recently I had the opportunity to visit this small amazing country. In the mornings, this country is drowned in the aroma of coffee. It comes from the windows of apartments, from numerous coffee shops, from chic open-air cafes buried in flowers and trees. Yerevan residents simply cannot imagine themselves without this drink. Many of them do not like to have breakfast in the morning, but only drink a cup of aromatic freshly ground coffee and run to work. Walking through the pink city, I saw a sign with the words “Jazve” and a large foaming Turk engraved on it. “This is just what I need,” I thought and went inside. Already from the threshold, the intoxicating aroma of coffee and fresh pastries breathed upon me. Having ordered a cup of this drink, which is called “surj” in Armenia, I sat down on a comfortable sofa and began to listen to the jazz that flowed from the speakers.

About five minutes later, a polite and efficient waiter brought me an empty cup and saucer, on which lay two chocolates in the shape of coffee beans and a Turk with coffee. He filled my cup with a fragrant and steaming dark brown drink and left. The entire surface of the cup was covered with thick foam. For some reason, when I tried to brew ground coffee at home, I never got foam. Perhaps you need special skill or technology? I decided to ask the waiter about how to properly brew coffee so that foam appears? And so, savoring it, I began to absorb this divine drink, sip by sip. It was simply delicious, just the right amount of sweet and thick. I asked the waiter about his recipe and cooking features. He smiled and said that it was very simple, and there were no special rules on how to brew coffee correctly, it just had to be very finely ground and preferably freshly ground. As for the recipe, for one small cup you need to pour 1 teaspoon of coffee, 1 teaspoon of granulated sugar (the amount of sugar can be reduced) and 1 cup of cold water. Stir everything well and put on low heat. As soon as the coffee begins to hiss and rise, pour the foam into a cup, stir the remaining liquid in the Turk again and put it on the fire, making sure it does not run away. Take the turk from the stove when the coffee rises to the brim and carefully pour it into the cup. Everything, as you can see, no difficulties. By the way, some gourmets like to add cinnamon, cloves, and vanillin to coffee, however, for me, the aroma of coffee is so rich that it should not be mixed with seasonings.