To make the process of cooking coffee a joy, you need to know a few simple rules.
Form of the Turks
Classical Turk - a thick-walled conical vessel with a long handle, in which the bell is narrowed. Such an unusual form is quite justified: a large area of the bottom provides rapid heating, the conical shape facilitates the rapid settling of the coffee grounds, and the narrow neck easily retains the foam, preserving the whole unique aroma of coffee. Sometimes Turks of almost cylindrical form meet, they retain the aroma worse, and the thick in them settles unevenly.
Material of the Turks
Turks can be made from different materials, they all have their own merits and demerits. The most important parameter of the material for the Turks is heat conduction, it is he who ultimately determines the uniformity of heating.
- The most common Turks are metal, the best of them are copper and bronze. They have maximum heat conductivity, are practical, do not require special care and will last for more than one year. However, it is worth paying attention to the inner surface of the Turks, it must be covered with food tin, otherwise there is a risk of poisoning with metal. Turks from stainless steel should not be purchased, it is likely that coffee in such a Turk will boil and lose a large share of its flavor.
- Clay Turks are good if you cook only one grade of coffee in it, as the porous structure of the clay absorbs the fragrance, and the longer the use, the more refined and "richer" the drink will be. But if you can not give preference to one type of coffee, then you either get a Turk from another material, or you get a few clay Turks for your favorite varieties. In addition, the clay turk needs to be treated with great care, because clay is a fragile material.
- Turks from ceramics also have the danger of cracking even because of a light blow, this is their kinship with clay Turks. However, experts consider ceramics to be the best choice of material for the Turks. Due to the thick walls of coffee is well-cooked, has an excellent taste. Smells in such a Turk do not mix, and so you can experiment with tastes and varieties. Its high enough cost of this gourmet will not scare away.
A pen
The best option for the handle is a tree on a metal base, the tree almost does not conduct heat, and you will not be burned by taking it with your bare hand.
The handle should be pointed horizontally and slightly upwards, but not vertically: Turks with vertical handles are used to make coffee on the hot sand, where the heat goes evenly in all directions. If you are brewing coffee at home on a stove in a Turk with such a handle, then you will burn your fingers with hot steam. The horizontal handle will protect against this problem.
An important place in the Turk - the attachment of the handle to the body. If the handle is not removable, then the welded joint is preferable, and not bolted, since in the course of time the bolt joint will first loosen, and, secondly, the coffee grounds will somehow get into it, which can lead to corrosion.
Scope
The volume of the Turks does not affect the quality of the coffee, and is selected strictly for the needs: for 1 cup, if only a family of gourmets, or a few, if you like to drink coffee in a company with someone.
That's how important and necessary for the Turkish to brew coffee, how to choose it you already know! It remains only to buy it and enjoy a cup of coffee.