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Turkish Coffee (Turkish: Türk kahvesi) is a way of serving coffee. Roasted and then fully powdered coffee beans are boiled in brewed coffee, served in a cup, and served. Powdered coffee beans can be deposited in the cup. Sugar can be used to flavor coffee. This style of coffee is seen in the Middle East, North Africa, the Caucasus and the Balkans

How to make Turkish coffee

Turkish coffee refers to a particular way of preparing coffee, not a specific type of coffee. As a result, there is no need for a special type of coffee bean to prepare the cracking coffee. Crushed coffee beans are crushed to the greatest extent possible, finer and shorter than any other method of preparing coffee. To grind the coffee, they grind the coffee beans in mortar (traditional and authentic) or use a stone mill. Most home-made coffee mills cannot grind enough coffee beans

The best Turkish coffee is made from freshly roasted coffee beans and ground just before boiling. Milled and roasted coffee (suitable for preparing Turkish coffee) can be bought and stored, but over time it will lose its flavor

Although there are various ways to detail the preparation of Turkish coffee, in general, Turkish coffee preparation involves immersing coffee in hot water (but not boiling) for a sufficient time to give the coffee its taste. Too much brewing causes the coffee to taste unpleasantly “burned” or “boiled”, but brewing it in a nutshell can both prevent this unpleasant taste and without guessing when the coffee has reached the right temperature

The amount of cold water needed can be determined by the number of cups of coffee needed (approximately 2 ml per cup) and between one and two teaspoons per cup of water. Usually coffee and sugar are not poured into the coffee from scratch, but they are added to the water

Four degrees of sweetness is used in Turkey. These are four grades: plain (plain; no sugar), azure (low to half teaspoon), ortha (medium sugar; one teaspoon), and sugarless (medium; one and a half or two teaspoons)

Coffee and sugar should be stirred as desired until the coffee is completely submerged and the sugar is completely dissolved. Then take the spoon out and put the coffee on a gentle heat. If the heat is high, the coffee will boil quickly and there will not be enough time for the coffee to recover. From this point on, coffee should not be spoiled as the resulting foam will disappear. Just as soon as the coffee comes to a boil, the coffee is removed from the heat. They usually keep the coffee away from the heat for a short time, then boil it a second and third time and eventually pour it into the cups

Getting the thickest layer of foam possible is the culmination of the art of making coffee. One way to thicken the floor layer is to pour the coffee slowly and raise the coffee while pouring the coffee. Without these techniques, it would not be easy to match the thickness of the floor layers to all cups. The cup with the thickest layer of foam is considered the best cupWell-prepared Turkish coffee has a thick foam (cappuccino in Turkish), homogeneous, and no visible particle of coffee in its foam or liquid. The coffee can be boiled for about 5 seconds to give the coffee a good taste, but then the foam will completely disappear. To fix this problem, you can remove the coffee floor as soon as it is boiled and pour it into the cups and boil the rest for about 2 seconds. In this case, care must be taken to pour only the foam into the cups and not the suspended particles