methodIt is basically a method of preparing coffee and this is how it goes
1. Pick the finest ground coffee. As fine as talcum powder. 2. Mix a table spoon of it into a demitasse of water i.e. for 60-90ml of water 3. Mix sugar into it. It takes a decent amount of sugar normally as Turkish coffee is normally sweet though no-sugar versions are also drunk 4. Now get this concoction onto fire. There are few things now that have to be done and noticed 5. Stir the coffee as soon as you get it onto the fire till all the grounds are nicely wet and soaked. 6. Don’t stir the coffee again. Wait till it blooms and gives nice foam. 7. Get it off flame. As it settles get it back onto the fire and let it rise again. 8. Repeat 6-7 again. In the end letting it rise 3 times 9. Do not let it boil. Just rise 10. Pour this mixture quickly into small glasses more like tequila shots. 11. Gulp down as hot as you can handle leaving the final residue sludge in the cup. Do this preferably in a copper vessel I bet there is a distinct taste to the coffee which is pleasantly nice of course subjective opinion. Understand here that though coffee is facing direct heat here we are not letting it boil. We are allowing it to rise and foam but not bubble boil. Boiling will give it a very bad boiled stale taste. The grounds used are extra fine. This allows dissolving all the soluble coffee compounds right out in the water even without extraction. This might make the coffee stronger. |
what can be tweaked· The container in which you are making can and should be definitely be tweaked with. Use clay, copper, stainless steel, ceramic. This is method where you get the freedom to experiment not restricted by the material of the machinery you buy.
· There are many other things in the method of making. o Bring water to boil. Simmer the heat. Then add coffee grounds and sugar. Stir and wait till rise. Don’t let it boil. o Boil water and add sugar first. Now you have a liquid which has a higher boiling point than plain water. Now add coffee. The magic lies in the fact that now without boiling the coffee you can extract more because the sugar-water contains a higher temperature. · Personally I recommend , do not boil the coffee. Even if it does not get bitter the flavour loses out. · There is a thin line in this method in over extracting – bitter taste – flavourful coffee. Be very careful to try and get the spot on the line of flavourfulness. Do not give up a method on the first try. Constant effort makes it easier to hit the target bang on. That one day believe me you will have the happiest day. A good coffee makes a great day :D |