How to choose a Turk for coffee: main criteria and types of
Oct 30, 2024 3:21:26 GMT
Post by nurnobisorker13 on Oct 30, 2024 3:21:26 GMT
True connoisseurs of the invigorating drink know very well that it is impossible to brew aromatic Turkish coffee if you do not have a good Turk at hand. It is in it that the qualities of coffee beans are fully revealed. Let's figure out how to choose a Turk for brewing coffee, what characteristics it should have.
Contents hide
1) What is the difference between a Turk and a cezve?
2) Tips for choosing a Turk. What you should pay attention to
2.1) Shape and volume
2.2) Optimal wall thickness
2.3) Material of manufacture
3) How to choose a Turk for a stove
4) Rules for caring for cezves
5) Conclusion
What is the difference between a Turk and a Cezve
In essence, these are the same coffee inventory. The word "cezve" comes from Arabic, previously it was used to call smoldering coals. Much later, they began to call the utensils for making Turkish coffee. In Russian, this name sounds like "cezve". They began to call it a Turk, since it was from Turkey that the cezve was first brought, as was real coffee.
There are two more terms that are very close to the Turk - "dalla" and "ibrik". Dallah is the name of the coffee pot in which Arabic coffee is brewed. It differs from the cezve in the different shape of the spout and handle, and also has a lid. The Arabic drink is not at all like Turkish coffee, although the brewing process is very similar.
Ibrik is a small jug for water, which has nothing to do with a cezve, so it is incorrect to use the name in relation to coffee.
Tips for choosing a Turk. What to pay attention to
It is necessary to choose a cezve wisely, taking into account a number of criteria.
Shape and volume
The preparation of a good quality drink directly bulk telegram blast depends on the shape of the cezve and its proportions. In order for the contents to heat up evenly, a vessel in the form of a truncated cone, with a thick and wide bottom and a narrow neck, is needed.
It has been established experimentally that the diameter of the bottom should be 2 times larger than the diameter of the neck. The wider the bottom, the better the contents of the vessel will be heated. Slow heating simply provides for a more complete extraction of the useful substances contained in ground coffee.
When the coffee foam runs away, the aromatic drink turns into an unpleasant smelling and absolutely tasteless slop. It is the narrow neck that helps preserve the foam and prevents it from spilling out. Powder particles accumulate in the neck, which do not allow the essential oils that create the aroma to escape.
For better control of the boiling moment and foam rise, it is better to choose a higher Turk so that the boiling process is slower. The conical shape of the vessel allows the coffee grounds to sink to the bottom. The size, shape and material of the handle are of great importance. It is usually made long, directed upward at an angle so as not to burn your hands. The material must have low thermal conductivity. Wood or plastic are suitable, but it is worth considering that plastic can emit an unpleasant odor when heated.
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It is necessary to pay attention to the method of fixing the handle to the body. It is worth giving preference to fixing with bolts or rivets, and not ordinary solder. If it was made poorly, after heating it can soften, and then the container with hot coffee can end up on its feet.
An equally important question is: how to choose a Turk of the right volume? In such cases, it is necessary to consider how many portions of the aromatic drink will need to be prepared at the same time. If we consider that the conventional portion is 100 ml, the volume of the Turk should exceed this figure by approximately 1.5 times, so that there is enough space for the rising foam. Therefore, the approximate calculation looks like this:
for one cup of coffee you will need a Turk with a volume of up to 150 mm;
for 2-3 cups a vessel with a volume of up to 500 mm is suitable;
for a large company you need a 750 mm cezve;
Preparing a fragrant drink for future use is not the best idea, since cooled coffee is significantly inferior in taste and aroma to freshly prepared coffee. In addition, one serving of the drink prepared in a large cezve will not be of the proper quality.
Optimal wall thickness
In a perfectly made Turk, the thickness of the walls should reach 1.5 mm. This indicator indicates that the cezve is made of a single sheet of metal, so the heat in it is distributed absolutely evenly. Thinner walls do not contribute to a balanced taste of coffee. On thicker-walled Turks, cracks may appear over time in the places where the sheets are fused.
There is no need to chase after a more exotic design of coffee equipment, since you will have to carefully clean out all the curls. A simpler and more laconic look of the Turk requires easier care, and the vessel retains a neat appearance longer.
Material of manufacture
On sale you can see cezves made from various materials, each of which has its own characteristics, advantages and disadvantages.
Copper Turks
The classic version of the most reliable and durable vessels. They are absolutely universal and suitable for preparing a drink on a gas or electric stove, and even coals. The cezve conducts heat well, so the water heats up quite quickly.
When choosing, pay attention to the manufacturing method. Turks made by stamping are much cheaper, they are thin-walled, which affects the speed of coffee preparation. Extraction is faster, so the drink is not so aromatic and rich.
Forged vessels are much more massive, the surface is often covered with embossing or other patterns. A cezve requires more complex care, but a properly prepared drink will be much better and tastier. The material has low heat capacity, the boiling of the drink stops after removing the vessel from the fire. If you prepare the drink more carefully, it will not run away and will not lose its taste.
It is worth considering that the inner surface of a copper Turk can oxidize when in contact with the contents, resulting in the formation of toxic substances that are harmful to health. Therefore, most vessels are coated from the inside with food tin, and in more expensive options - with silver.
Advantages:
durability and reliability;
high thermal conductivity;
simultaneous uniform heating;
Flaws:
instability of the inner coating to detergents and abrasives;
the appearance of toxic copper salts;
The cost of copper Turks is much higher than that of vessels made from other materials.
Aluminum cezves
Vessels made of aluminum are inferior to copper in all respects. Such Turks heat up quickly and cool down just as quickly. Aluminum is able to absorb aromas, so when making drinks from different types of coffee, you are unlikely to enjoy a new taste - the aroma of the previous coffee remains in the cezve. In addition, aluminum does not like acid too much, so a drink prepared with sourness may have a pronounced metallic taste.
Contents hide
1) What is the difference between a Turk and a cezve?
2) Tips for choosing a Turk. What you should pay attention to
2.1) Shape and volume
2.2) Optimal wall thickness
2.3) Material of manufacture
3) How to choose a Turk for a stove
4) Rules for caring for cezves
5) Conclusion
What is the difference between a Turk and a Cezve
In essence, these are the same coffee inventory. The word "cezve" comes from Arabic, previously it was used to call smoldering coals. Much later, they began to call the utensils for making Turkish coffee. In Russian, this name sounds like "cezve". They began to call it a Turk, since it was from Turkey that the cezve was first brought, as was real coffee.
There are two more terms that are very close to the Turk - "dalla" and "ibrik". Dallah is the name of the coffee pot in which Arabic coffee is brewed. It differs from the cezve in the different shape of the spout and handle, and also has a lid. The Arabic drink is not at all like Turkish coffee, although the brewing process is very similar.
Ibrik is a small jug for water, which has nothing to do with a cezve, so it is incorrect to use the name in relation to coffee.
Tips for choosing a Turk. What to pay attention to
It is necessary to choose a cezve wisely, taking into account a number of criteria.
Shape and volume
The preparation of a good quality drink directly bulk telegram blast depends on the shape of the cezve and its proportions. In order for the contents to heat up evenly, a vessel in the form of a truncated cone, with a thick and wide bottom and a narrow neck, is needed.
It has been established experimentally that the diameter of the bottom should be 2 times larger than the diameter of the neck. The wider the bottom, the better the contents of the vessel will be heated. Slow heating simply provides for a more complete extraction of the useful substances contained in ground coffee.
When the coffee foam runs away, the aromatic drink turns into an unpleasant smelling and absolutely tasteless slop. It is the narrow neck that helps preserve the foam and prevents it from spilling out. Powder particles accumulate in the neck, which do not allow the essential oils that create the aroma to escape.
For better control of the boiling moment and foam rise, it is better to choose a higher Turk so that the boiling process is slower. The conical shape of the vessel allows the coffee grounds to sink to the bottom. The size, shape and material of the handle are of great importance. It is usually made long, directed upward at an angle so as not to burn your hands. The material must have low thermal conductivity. Wood or plastic are suitable, but it is worth considering that plastic can emit an unpleasant odor when heated.
Try paying in installments
First payment only after 30 days
Find out the limit
It is necessary to pay attention to the method of fixing the handle to the body. It is worth giving preference to fixing with bolts or rivets, and not ordinary solder. If it was made poorly, after heating it can soften, and then the container with hot coffee can end up on its feet.
An equally important question is: how to choose a Turk of the right volume? In such cases, it is necessary to consider how many portions of the aromatic drink will need to be prepared at the same time. If we consider that the conventional portion is 100 ml, the volume of the Turk should exceed this figure by approximately 1.5 times, so that there is enough space for the rising foam. Therefore, the approximate calculation looks like this:
for one cup of coffee you will need a Turk with a volume of up to 150 mm;
for 2-3 cups a vessel with a volume of up to 500 mm is suitable;
for a large company you need a 750 mm cezve;
Preparing a fragrant drink for future use is not the best idea, since cooled coffee is significantly inferior in taste and aroma to freshly prepared coffee. In addition, one serving of the drink prepared in a large cezve will not be of the proper quality.
Optimal wall thickness
In a perfectly made Turk, the thickness of the walls should reach 1.5 mm. This indicator indicates that the cezve is made of a single sheet of metal, so the heat in it is distributed absolutely evenly. Thinner walls do not contribute to a balanced taste of coffee. On thicker-walled Turks, cracks may appear over time in the places where the sheets are fused.
There is no need to chase after a more exotic design of coffee equipment, since you will have to carefully clean out all the curls. A simpler and more laconic look of the Turk requires easier care, and the vessel retains a neat appearance longer.
Material of manufacture
On sale you can see cezves made from various materials, each of which has its own characteristics, advantages and disadvantages.
Copper Turks
The classic version of the most reliable and durable vessels. They are absolutely universal and suitable for preparing a drink on a gas or electric stove, and even coals. The cezve conducts heat well, so the water heats up quite quickly.
When choosing, pay attention to the manufacturing method. Turks made by stamping are much cheaper, they are thin-walled, which affects the speed of coffee preparation. Extraction is faster, so the drink is not so aromatic and rich.
Forged vessels are much more massive, the surface is often covered with embossing or other patterns. A cezve requires more complex care, but a properly prepared drink will be much better and tastier. The material has low heat capacity, the boiling of the drink stops after removing the vessel from the fire. If you prepare the drink more carefully, it will not run away and will not lose its taste.
It is worth considering that the inner surface of a copper Turk can oxidize when in contact with the contents, resulting in the formation of toxic substances that are harmful to health. Therefore, most vessels are coated from the inside with food tin, and in more expensive options - with silver.
Advantages:
durability and reliability;
high thermal conductivity;
simultaneous uniform heating;
Flaws:
instability of the inner coating to detergents and abrasives;
the appearance of toxic copper salts;
The cost of copper Turks is much higher than that of vessels made from other materials.
Aluminum cezves
Vessels made of aluminum are inferior to copper in all respects. Such Turks heat up quickly and cool down just as quickly. Aluminum is able to absorb aromas, so when making drinks from different types of coffee, you are unlikely to enjoy a new taste - the aroma of the previous coffee remains in the cezve. In addition, aluminum does not like acid too much, so a drink prepared with sourness may have a pronounced metallic taste.