How to make delicious turkish frothy coffee. How to make delicious coffee Foam coffee at home

Thick and fragrant coffee with foam is the most desired drink that millions of inhabitants of the earth start the morning with. It invigorates, uplifts, gives a boost of energy to continue the day. How to brew such a delicious drink at home?

Turkish coffee

The traditional way of brewing coffee beans involves the use of a cezve or cezve, and not beautiful and original, but correct. How to make coffee in such a vessel? First you need to purchase a copper cezve of the required volume, that is, the one that the coffee lover is used to drinking. Usually it is 150-200 ml. The Turk should have a long comfortable handle that will not allow hands to burn, thick walls, a wide bottom and a very narrow neck. It is this configuration that allows the taste and aroma to remain inside the vessel rather than escaping.

Correct Turk

To make turkish frothy coffee, you need:

pour ground grains into a Turk;
pour the required volume of water, mix;
put the vessel on medium heat;
when bubbles begin to appear on the surface of the vessel and foam forms, the Turk is removed from the heat for 2-3 seconds, then put back on and wait until the foam begins to rise;
repeat the procedure 5-6 times;
turn off the fire, let the coffee brew for 2 minutes and pour into cups.

The key to the correct preparation of a delicious drink lies in the quality of the grain and the patience of a person. If he does not let the coffee boil, all of its flavor and aroma will go into the cup. For 100 ml of water, an average of 1-2 tsp is taken. ground grains. Sugar is added to the drink after it is prepared. It is said that the most delicious coffee is prepared by the Egyptian Bedouins. And they do it in the most modest field conditions. Coffee beans are roasted in a frying pan over an open fire, ground with a manual coffee grinder and boiled in a tiny narrow cezve. Such a drink always turns out to be rich in aromatic qualities and strength.

French press coffee

You can make delicious coffee with foam using a French press. This is a special device consisting of a flask, a body with a handle, a lid, a press with a filter. It can be of different volumes and made of different materials. Most often this is a combination of metal with glass. To properly prepare delicious coffee, follow the technology:

remove the cover with the press and filter;
pour coffee coarse or medium grinding;
pour water at a temperature of 90-95 degrees;
close the lid with the press in the raised state;
wait 4 minutes, lower the piston with the filter down;
pour coffee into a cup.

If the drink is prepared correctly, it will have a medium strength and a thick bubble foam. With a French press, you can froth milk to prepare, for example, latte or cappuccino. To do this, medium-fat milk is heated to a temperature of 60 degrees, poured into a press and the piston with the filter is gently raised and lowered. After about 1 minute of such procedures, milk foam is formed. Now milk can be poured into a cup or vice versa, coffee can be poured into milk, it all depends on the type of drink and its recipe.

French press allows you to filter the sediment

For cooking in a French press, the main component of success is the freshness of the beans and their grinding. Fine grinding of grains is unacceptable here, otherwise the filter will not be able to perform its function and there will be a lot of thick in the cup with the drink, which settles on the tongue and many people really dislike it.

It is also important not to overexpose the coffee in the press, the optimal infusion time is 4 minutes. This time is enough for the grain to give the water its taste and aroma.

Coffee with foam at home can be prepared by direct brewing in a cup. But this is an occupation for the lazy, and the quality of the drink is much lower. In this way, instant coffee is brewed, which also gives a good foam. A cezve, a cezve, a French press, and a cup are machine-less options, though gourmets claim that the best espresso can be served by a good barista or professional machine. But if suddenly the home coffee machine stopped working, the good old Turk will always come to the rescue.

Drink from coffee machine

A coffee machine is a device that can be programmed. This applies to modern devices, for example, from Bosch. They are capable of grinding grains and preparing several types of drinks, they have a cappuccinatore for frothing milk. To make good coffee at home, you need to consider the following nuances:

for one serving of espresso, take 9 grams of finely ground coffee (1 tsp);
raw materials are poured into the holder and rammed;
after 30-50 seconds, the espresso will be ready, so if the machine does not know how to warm the cup, it is better to do it yourself;
pod machines take care of the entire brewing process, because coffee is put into pods there, you don’t have to measure the right amount and tamp it in the holder.

A home coffee machine will do the bulk of the work and brew coffee in seconds.

The consistency of the correct espresso resembles a thick syrup with thick and lush foam. Only a coffee machine does this, because it supplies water under high pressure. There are many options for preparing an invigorating drink at home, but a true gourmet and coffee lover thinks more broadly. He independently blends different varieties of grains, roasts them, grinds them to the desired grind and selects the most optimal proportions for making an amazing drink. It is not as difficult as it seems, the main thing is to love coffee and strive for excellence.

If you are a true coffee gourmet, then most likely you know that instant coffee is not as tasty as the one brewed in a Turk. Brewed is more aromatic, its taste is richer and more pleasant. This is invigorating and empowering. And a cup of coffee personally helps me wake up in the morning.

There are several ways to brew Turkish coffee with foam. It should be said that for this drink there must be a Turk in the household - a container in which coffee is brewed.

In Turkey, coffee is made using sand. But for a city dweller, this method is not entirely convenient. Therefore, I will show you how to brew coffee in a cezve with foam using gas and a stove. I just want to talk about the subtleties.

First, use only freshly ground coffee. It is also important to grind the coffee beans as finely as possible. It is believed that it is coffee dust that can turn this drink into divine nectar.

Secondly, coffee is brewed in a Turk over the smallest fire. Do not leave the Turk unattended. It is enough to overexpose the coffee a little more on the stove, and its refined taste is irrevocably spoiled.

Finally, thirdly, before putting ground coffee in a cezve, it should be slightly warmed up. I will talk about these subtleties in detail in the recipe.

Cooking steps:

Ingredients:

Natural coffee 2 teaspoons, water 100 ml, sugar to taste.

Coffee is an invigorating drink that starts the morning of many people. But some people like to enjoy not only the aroma and taste, but also an interesting design. For example, an airy gentle foam will decorate the drink. But to get it, you have to try.

How to prepare such coffee?

How to make frothy coffee? The easiest and most obvious way is to use a coffee machine. Just select the espresso or cappuccino program, wait a bit and enjoy the result.

If you don’t have such a useful device, then you can brew natural coffee, supplementing it with appetizing foam. This will require:

Turk;
150 ml of pure water (preferably filtered, bottled or purified);
10-15 g coffee beans;
coffee grinder;
Coffee cup;
wooden spoon.

Cooking:

First, grind the coffee beans, and ideally you should get almost a powder.
Pour water into the Turk, pour grains into it. Mix everything, and preferably with a wooden spoon or at least a stick, as a metal device can adversely affect the taste of the product.
Put the Turk on a slow fire. First, large bubbles will appear, then the foam will become more airy and begin to rise. At this point, turn off the heat or remove the Turk from the stove.
Let the coffee stand for a while and heat it up again to create a voluminous foam.
Take a cup and heat it with hot water.
Pour carefully into a warm cup of coffee to keep the foam.
Serve a drink.

You can do otherwise and make the foam more voluminous. To do this, remove the foam formed during the cooking process, but not completely, so that the surface remains closed, otherwise seething will begin. Move the air mass to some dish, preferably warm. When the drink is in the cup, carefully place the prepared foam on top with a warm spoon.

cooking secrets

To brew the perfect coffee with foam yourself, you need to follow some rules:

Much depends on the dishes, that is, on the Turks. It should have a fairly narrow neck, and the narrower it is, the more airy and tender the foam will turn out.
Equally important is the quality of the coffee. You need to use only fresh grains, because they contain a sufficient amount of essential oils, which, firstly, stimulate the formation of small bubbles and, accordingly, air foam, and secondly, give the drink an unforgettable bright aroma. If the coffee is stale, then some of the oils from it will have time to evaporate. The variety can be almost anything, its choice depends only on your personal preferences.
At home, it is most convenient to use a gas stove to heat a drink, but it is important to keep the fire at a minimum level, otherwise the coffee will simply boil, bubbling, and then you can only dream of foam. If you are using an electric stove, then the degree of surface heating should also be minimal.
In order for the foam to better retain its shape, and the drink itself acquires a more delicate taste, you can add a small pinch of salt to the Turk during cooking.
The water before brewing coffee should be exceptionally cold so that the heating is gradual and natural. But the grains that have fallen into a hot liquid and have undergone such a rapid heat treatment can lose most of the essential oils and aroma.
It is necessary to grind the grains only immediately before cooking, not earlier, so that they retain all the essential oils contained in them.

milk foam

The foam can be not only coffee, but also milk, just such is present on the surface of a delicious and so loved by many cappuccino. If you don’t have a coffee machine, then try making a “milk cloud” with your own hands. And it's simple: just take quite fat milk (it whips faster and holds its shape better), beat it with a whisk or a mixer to get a foamy mass. Gently move it to the surface of the coffee poured into the cup.

The preparation of milk foam also has several nuances.

Firstly, the milk must be preheated, since the cold composition, in contact with hot coffee, can quickly lose shape.
Secondly, it will take a long time to beat the product: at first large bubbles form, but they will not fit. Continue beating until you see fine-meshed foam, which is what will be used.
Thirdly, you need to shift the mass very carefully and preferably with a warm spoon, since a cold one can make all your efforts in vain.
Fourthly, milk must be fat enough, so if the fat content is reduced, then you can add a little cream.

Now you can definitely prepare delicious, correct, fragrant and beautiful coffee with airy foam.

The world-famous Turkish coffee is served in small cups and is always adorned with a layer of thick golden brown crema. The ingredients of the drink and the recipe are very simple, but it is not always possible to achieve the same foam and the desired quality on your own. We tell you everything about how to brew Turkish coffee with foam, what could be the reasons for failures and how to do it right.

Foam consists of microparticles of coffee oils, carbon dioxide and microsuspension of ground particles. The classic Turkish coffee culture uses finely ground grains, “to dust”, which also helps to create a denser foam layer. With a traditional medium grind, you can also get a head of foam, but this is a little more difficult, and it certainly will not become as high and dense.

To prepare coffee in a cezve with foam, it is important not to bring it to a boil, otherwise all the bubbles will quickly disappear (or the drink will run away).

We will need:

Turk

Turka, cezva or ibrik, is a traditional utensil for brewing an oriental drink. It is distinguished by a fairly wide bottom and a relatively narrow or at least simply tapering neck. You can try in a small bucket, but the narrower it is on top, the better. In other words, let the ladle be taller than wide, you won't make frothy coffee at the bottom of a large pot.

Important: it is advisable to take a Turk of such a volume that it is just enough to pour into a cup or cups. The liquid should be up to the neck. In a 400 ml pot, it will be almost impossible to brew a 100 ml portion of the drink so that foam forms.

"To the neck" does not mean "to the edge." Foam needs to get up somewhere, and since it happens quickly, you can be distracted for a second, and she will already run away. If you are preparing a sweet drink, add sugar directly to the cezve. Keep in mind that it also takes up some volume, so first pour in all the ingredients, and then pour in the water, leaving a margin of space so that the foam has room to grow.

Finely ground coffee

Standard ground coffee in packs is ground to a medium degree. Such grinding is suitable for coffee makers, brewing in a geyser, filter or just in a cup. Yes, and in a Turk it is quite possible to make a good drink from it, and even the foam can rise and run away. The only problem is that these particles are quite large, and if you do not wait until they completely settle or filter out, drinking them is unpleasant (in addition, it can cause heartburn).

For traditional coffee in Turkey, the finest grinding is taken, and these particles are involved in the formation of a foam layer on the surface. You can ask to grind the grain in this way when buying in a store or look for coffee made in Turkey (most often it is in soft packs). Home coffee grinders are different, but not all of them are capable of producing such a fine grind, so it’s better to buy a real Turkish product first, and then compare what you get from coffee grinders with it.

Important: For preparation, approximately 1 tablespoon of ground coffee beans is taken per serving.

As for a particular variety or blend, it can be 100% Arabica or its blend with Robusta. In eastern countries, Arabica is mainly used for its taste and aroma, but Robusta itself produces a denser and bitter crema, so you can choose mixtures.

Cooking exclusively from Robusta for the sake of getting foam is not worth it, the taste and aroma will be poor and bitter.

Water

To make a really tasty drink, you need high-quality water. Preferably - purified or filtered, and always - cold. Do not pour hot or even warm water into the Turk to speed up the process. If the water is at room temperature, you can add an ice cube to it to cool it down further.

Sugar and spices

Stirring additional ingredients in the cup will break down the foam layer. Therefore, everything that is needed is added to the cezve, and then brewed. Adding even the smallest amount of sugar increases your chances of getting a denser foam, so you can put in just a little bit, so that it will not be felt in the drink. However, you can do without it.

Milk

This ingredient is generally rather dubious in a classic drink. In Turkey, you may even be refused to serve milk separately, as they believe that it spoils the traditional taste. But if you prefer milk and coffee cocktails, pour it along the wall so as not to destroy the foam, or immediately pour in the milk, and then the contents of the cezve. The main thing is not to stir with a spoon.

So, we decided on the ingredients and the necessary utensils. Let's prepare a "standard" portion:

Finely ground coffee - a tablespoon with a small slide;
Water - about 90-100 ml;
Sugar, if you like;
Spices - cardamom, star anise, cinnamon, cloves, nutmeg - all ground.

Now - in detail about cooking:

Pour all dry ingredients into cezve.
Fill with cold water. You can measure the exact amount into a cup, and pour into a cezve.
Stir.
Put on low fire.
Don't go far! After a while, dark foam will begin to rise. When this happens, remove the cezve from the heat and let the froth fall.
Put it back on the fire (you can hold the handle over the fire instead of putting it) and remove it again briefly.
Achieve a rise in the foam layer a third time and remove from heat completely.
If this is one serving, pour the entire contents into a cup, making sure that all the foam overflows. If there are several servings, try shifting the foam into cups with a spoon, and then pour the drink itself along the wall.

How to brew Turkish coffee with foam for people with different sugar preferences

This is quite an interesting point. Then we don’t add sugar or stir, but according to traditions, foam must be present, this is an indicator of the quality of cooking. Use hint:

Prepare an unsweetened drink with three times the foam and divide the foam into cups.
Pour sugar-free servings for those who don't need sweetness.
Put sugar in the cezve with the remaining liquid and stir, there is no foam there anyway, pour sweeter lovers.
We remind you that you need to pour the drink carefully, along the wall, so as not to break the foam layer.

Sometimes this happens for a variety of reasons, especially for beginners, and here are the most common reasons:

old coffee

Microbubbles are formed, among other things, due to the release of carbon dioxide, which accumulates in the grains during roasting. Manufacturers usually vacuum pack the ground product well, but if you store it at home in an open package or in a jar that is too big, it will weather. Try a fresher roast, maybe that's the thing.

Boiling

Boiling kills microbubbles by breaking them up into large ones that burst from the bottom, so be careful not to overheat your drink. For brewing, the first bubbles that rise from the bottom are enough, that is, the very beginning of the appearance of foam (especially since we do this three times, for greater density). Carefully monitor the condition of the liquid and do not let it boil.

Unsuitable utensils

A sufficient layer of thick and suspended matter is needed to form foam while the entire layer of liquid is heated and has not yet reached a boil. That is why narrow-necked Turks are so good, and why it is worth taking dishes of a suitable volume. If the portion spills on a wide bottom, it will boil rather than foam.

Youtube is full of videos of the process of making coffee with a cap of brown foam. The basic principle is clear for any of them, except that someone waits for a single foam rise, someone brings it three times, there are those who pour coffee over water and do not stir, and there are adherents of the traditional recipe with stirring. It's not all that important if the result suits you.

Try to cook according to the video with the proportions, dishes, stove, grinding as close as possible to yours. This will make it easier to repeat the result.

How to serve and drink frothy coffee

You have learned how to brew Turkish coffee with crema so that it is high and dense. But you also need to aesthetically and properly serve this drink. It is traditionally bottled in small demitasse cups, Turkish coffee cups. The portions are small, as the drink is quite strong. The thick is not strained, but poured into a cup, allowing it to stand for a minute so that it sinks.

The drink is served with a glass of cold non-carbonated water, which is drunk before coffee to cleanse the receptors and refresh the oral cavity. Turkish delight or other Turkish sweets will also be a good addition.

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True coffee gourmets are easy to distinguish from ordinary drink fans. The first understand that coffee with foam is a prerequisite for obtaining aesthetic pleasure. They pay special attention to the selection, preparation and preparation of coffee beans, enjoying every sip of the drink, allowing themselves such joy no more than 1-2 times a day.

Coffee fans behave differently. For them, it is not the type of coffee, the degree of roasting and the method of preparation that are important, not to mention the foam, which most do not care about. The main thing for such people is to drink coffee as much as possible, including getting a drink from sticks and tap water.

In fact, being a coffee gourmet is more pleasant and safer. It is worth trying out what natural coffee foam is and treat yourself to a delicious drink brewed according to all the rules in order to forget about the habits of coffee fans forever.

Coffee prepared in a special cezve is no longer just a drink. From ordinary, it turns into refined, capable of captivating with aroma, forever falling in love with taste and aftertaste.

In the distant past, coffee brewed in a cezve was pampered by concubines, sultans, kings and emperors in different parts of the world. Poems and poems were written about this drink, it inspired the geniuses of past years, and continues to evoke a storm of emotions among modern gourmets.

So, cezve is the same Turk. She happens:

ceramic;
clay;
metallic.

You can brew coffee in a cezve with foam from any material, but the surest one is copper. It is the copper cezve that is the most durable and suitable for preparing a fragrant and tasty drink at home. Copper warms up perfectly, does not cool down for a long time, maintaining the temperature of the contents. High-quality copper Turk - with an environmentally friendly coating inside.

A clay cezve is a great environmentally friendly option. The minus of the product is the specific taste with which the clay saturates the drink. However, the whole point is the choice of the manufacturer of the cezve. If this product is made of Chinese Yixing clay, then foreign odors will not be absorbed into the coffee, as the material allows air to pass through, enriching the liquid with it, allowing the bouquet of taste and aroma to fully open up.

You can only cook coffee in a clay cezve at home, not forgetting the property of the material to absorb odors.

A universal option is a ceramic cezve. Of all three, it is the most fragile, it can become unusable even with a sharp change in temperature. Compared to metal and clay cezves, ceramic cezve is the most expensive, requiring a special reverent attitude. But to prepare coffee with foam in such a Turk, everyone will succeed the first time, and this is a significant advantage.

The shape and size of the Turks matter

To make it possible to prepare not only a fragrant and tasty, but with airy foam drink from coffee beans, you need to pay attention not to the shape and size of the Turks. Large and wide pots are not the best solution for perfect coffee.

The main requirement for a quality cezve is a narrow neck. It is this that allows the formation of a stable foam without loss of flavor during the cooking process.

Beginning coffee gourmets can try to brew coffee in a cezve with a funnel shape that does not allow the foam to go beyond the container. A cone-shaped cezve will speed up the sedimentation of the coffee grounds to the bottom and this should also be taken into account.

A delicate moment is the width of the bottom of the vessel. The wider it is, the faster the drink will heat up while retaining the aroma.

The best option for a cezve suitable for making coffee with foam - a capacity of 100 ml. More capacious Turks have the right to life, but it would be right to brew a drink in them for exactly one serving.

Preparing coffee with a stable crema - useful tips

Understanding how to make frothy coffee at home, you can start experimenting with recipes. For example, according to the Turkish technology for preparing a drink, it must be boiled in the sand. For this, special mobile sets were invented, which include:

Turk;
mini burner;
tray made of heat-resistant material;
quartz sand.

If buying a set is not included in the plans, Turkish coffee with aromatic foam can be brewed in other ways. The main thing is to choose the right raw materials, grind the grains immediately before cooking, be sure to make a choice in favor of the finest possible grinding. The smaller the grind, the thicker and more stable the foam will be.

The crucial moment is the level of fire for making a drink. It should be as small as possible. At the same time, it is necessary to carefully monitor the drink, not allowing it to go beyond the edges of the Turks and boil.

Cooking instructions: everything ingenious is simple

You can brew coffee with foam at home by following the algorithm:

Turku is heated over low heat.
Prepared finely ground coffee beans are laid out on the bottom and heated again, constantly stirring without water.
The heated mixture is poured with cold clean water and continued to be heated.
As soon as the fragrant foam begins to rise, the drink is removed from the fire and waited for 20-30 seconds.
At this stage, you can add sugar to coffee, spices to taste.
When the drink cools down a little, it is put on fire again and foam is expected to form, after which it is removed from the stove and the procedure is repeated twice more.

Milk coffee with a cloud of foam: how to make

It is easy to prepare coffee with milk and foam at home and without a coffee machine. To make the foam stable, you need to use full-fat milk with a fat content of at least three. The ideal option is a cappuccinatore for frothing milk, but it can be replaced with a regular mixer.

Before whipping, the product is cooled and then brought to a state of stable foam, adding to pre-brewed coffee. Hot milk is also suitable for preparing a drink with milk foam.

Coffee foam in a coffee maker - what you need to know

You can prepare the perfect coffee with foam without a Turk using a regular coffee maker. Finely ground coffee beans are suitable for brewing espresso. The finer the grains are ground, the easier it is to achieve the formation of a thick foam. It is considered that the drink was successful if the foam is up to 5 mm thick and does not fall for several minutes.

To get delicious coffee in a coffee maker, you need to add raw materials for one serving (up to 10 g), using prepared water and a measuring spoon. On the finished coffee, you can practice with a pattern on the foam using a special stencil, getting aesthetic pleasure from the result of creative inspiration.

Instant coffee and foam - are they compatible?

Adherents of instant coffee can treat themselves to a drink with lush foam, without bothering with multi-stage preparation without Turks, coffee makers and special instructions.

To make the drink rich with a deep taste, aroma and stable appetizing foam, it will be enough to prepare the mass before pouring it with boiling water. To do this, the raw materials are mixed with sugar and cinnamon to taste, add a teaspoon of cold clean water and carefully knead first, and then grind the lumps. Pouring prepared coffee with boiling water, you can observe the formation of a fragrant brown foam.