Freshly Ground Turkish Coffee 1000 Gr

Freshly Ground Turkish Coffee 1000 Gr

Suggestions for Highly Foamy Turkish Coffee
The freshness of Turkish coffee is very important. Use freshly picked if possible. The odor of the coffee, which cannot be kept and stored under appropriate conditions, begins to change, its taste becomes stale and becomes heavy. No matter how carefully you cook it, it is impossible to get a proper result. For this reason, we pay attention to whether the coffee is fresh or not, whether it is air-conditioned or not. You should store Turkish coffee in an airtight container in areas away from moisture, dust and odor.

Choose to buy freshly ground, freshly roasted coffee as much as possible instead of Turkish packaged coffee. By taking a small amount of coffee and consuming it in a short time, you will not compromise its taste and you will not have any problems with storage conditions.

The water you will use while cooking the coffee is very important. It should definitely be chlorinated, but unfortunately in Turkey a lot of chlorinated tap water. For this, you can choose ready-made bottled water or purified water can be used.

The water you use must be cold, because the coffee must foam. As we said, the water will be cold for the coffee to froth.

If coffee, water and sugar are mixed thoroughly for about 30-40 seconds before being put on fire in the coffee pot, you can get a soft consistency at the end of the cooking process. This is an important tip for a Turkish coffee with a soft interior and a great consistency.

The reason why coffee cooked in barbecue or embers is so delicious is that it is cooked over a very low fire. The water will be cold, low on the fire. You will cook it slowly over low heat.

Before setting the coffee on fire, you mixed it well and put it on the stove. Never stir the coffee until it has risen well, because the foam is very likely to collapse.

When the coffee starts to rise a little, you need to diffuse the froth. With the teaspoon, you can distribute foam evenly over the cups. If you wait for it to foam well without spreading the first foam, the foam may turn out contrary to what you expect.

After the foam dispensing process is over, the remaining coffee in the pot is boiled again and distributed equally to the cups.

There are two things to consider when pouring coffee into cups. The first is to pour it slowly, the other is to pour it from the edge. If you pour it in the center of the cup quickly, you may cause the foam to disappear.

If you are looking for a mild aroma in coffee, you can use 1 teaspoon of milk for each cup. Of course, this is optional. For the real Turkish coffee taste (more precisely, I wish the classic flavor. The milk one is real, but that is not the real taste, it is not classic) we always recommend the non-dairy one.