How to make turkish mokka coffee
The most enjoyable moments of Turkish coffee are made with the right methods and they give full flavor. Here are the secrets of Turkish coffee making ...
Turkish coffee is one of the indispensable values of our culture. Since the Ottoman period, with taste, smell, presentation, always is unique. It is accompanied by sweet conversations, drinking on top of fine food, it is on your side when you are going to enjoy yourself, and it is the most important detail of ceremonies. The most important element that makes Turkish coffee so special is foam. Here are the secrets of making a sparkling Turkish cup:
First of all, put two cups of Turkish tea spoon turkish coffee for each cup. It is important that the coffee be made as freshly as possible, and we recommend that you not use coffee that has been dated for a long time or has been dampened.
Then add enough water for each cup. It is also important that the water you use will be drinking water. Because chlorinated fountain waters can disturb the taste of brown cabbage. If you want your cabin to be more foamy, cold water from the refrigerator will be even more effective.
Cube or powdered sugar is then added according to the amount of sugar desired. Everyone in turkish coffee is different from sugar preference. Plain coffee is not getting any sugar; half a cup of sugared coffee, 1 cup of coffee with sugar, 2 cups of sugar with sugar.
Once you have set all the pieces and put them in the restaurant, all the ingredients are thoroughly mixed before you give them to the fire. Care should be taken to ensure that the spoon is free of moisture, as if it were a herb.
The next important detail is the cooking of the roasted chicken. If you can not boil the kettle, you can boil it right away. So the coffee that is roasted in the barbecue is the most beautiful coffee. One important detail is not to mix. Because if you mix it after you put it in the oven, it may not be brown foam.
The coffee is taken from the kettle at full boiling time. Because if you wait too long, the boiling foam can go back. However, the coffee taken from the quarry can not be immediately poured into the cups. First, the foam that is deposited on top with the spoon is distributed to the cups and then put back on fire. In one more transport, the cups are filled to the extent possible with foam until halfway.
When the coffee is put on the last fire and re-boiled, the coffee is evenly distributed to the cups. It is also important that you put coffee beans on the edge of the cup. If you pour it directly in the middle, you may not be able to distribute the frothy foam and get the bubbly look you want.
