Real Turkish coffee is prepared exclusively in a Turk. If you have this kitchen utensil, consider that half the job is done.
All that remains is to stock up on the necessary ingredients, namely coffee and water, and you can start cooking.
The last important note: to make sure the drink lives up to expectations, keep the proportions correct. According to the classic version, 1 g of coffee requires 10 ml of water.
Now about how to cook. In fact, there is nothing complicated here: you need to pour coffee into the Turk and fill it with water.
Now the cookware needs to be placed on medium heat. If you are using a burner, make sure it is heated to 400 degrees.
Using a wooden stick, lightly stir our future coffee. The key word is lightly: if you make more than 3-4 movements, the grounds may form lumps.
Do not let the coffee boil. When preparing the drink in a copper cezve, remove it from the stove at the moment when the foam begins to rise. If you are using ceramic or clay dishes, bubbles appearing on the surface will be a sign that it is time to turn off the fire.
After you fill your cup with coffee, leave it for a few minutes – this will allow the drink to steep and the grounds to sink to the bottom.
