Turkish coffee is most taboo to three things you must not make fatal mistakes

The taste of Turkish coffee starts with choosing coffee beans

When making Turkish coffee, the choice of coffee beans directly determines the final taste and texture. Different types of coffee beans have different flavor characteristics and aromas. Choosing the wrong coffee beans will not only affect the taste of the coffee, but may even destroy the unique and rich flavor of Turkish coffee. Therefore, choosing the right coffee beans is a crucial step.

First of all, the most commonly used coffee beans for Turkish coffee are Arabica beans, which have a rich taste and moderate acidity, suitable for delicate taste requirements. In contrast, Robusta beans are strong but bitter, and the overly strong taste is not suitable for the traditional flavor of Turkish coffee. Therefore, it is best to choose high-quality Arabica beans when purchasing to ensure that the coffee tastes mellow and delicate.

Secondly, the degree of roasting of coffee beans will also have an important impact on the taste of Turkish coffee. Traditional Turkish coffee requires a delicate taste and rich aroma, but deeply roasted coffee beans often have a heavy caramelized taste and lose the freshness and balance they deserve. The ideal roasting degree is medium roasting, which can retain the natural aroma and flavor of coffee beans to the greatest extent.

Finally, when buying coffee beans, avoid choosing already ground coffee powder. Even high-quality coffee beans will lose their aroma and flavor after being exposed to the air for a long time. To ensure the quality of Turkish coffee, it is best to choose whole coffee beans and grind them freshly before making.

The degree of grinding determines the richness and fineness of Turkish coffee

The unique taste and rich foam of Turkish coffee are closely related to the degree of grinding. Turkish coffee needs to be ground very finely, close to powder, to ensure that the coffee can fully release its aroma and taste during the brewing process. If the grinding is too coarse, the coffee cannot be completely dissolved, resulting in incomplete extraction, the taste is bland, and even the unique flavor of Turkish coffee is lost.

However, grinding too fine is not a good thing. Too fine a grind will cause the coffee powder to clump when heated, affecting the contact between water and coffee powder, resulting in uneven coffee extraction. In addition, too fine coffee powder may also form too much sediment during the brewing process, affecting the formation of the attractive foam of Turkish coffee, and ultimately affecting the balance of the taste.

The correct grinding degree should be a very fine powder, but not too fine to cause clogging. Ideal Turkish coffee powder should be able to spread evenly in water and form a thick and lasting foam during brewing. To ensure the fineness of the grind, using a traditional manual grinder or a professional electric grinder is a better choice.

In summary, grinding is the key to the success of Turkish coffee. Too coarse or too fine grinding will affect the final taste and mouthfeel. Mastering the correct grinding technique can help you better present the rich flavor and delicate foam of Turkish coffee, making each cup exude a unique charm.

Control the water temperature and heating method to perfectly extract Turkish coffee

Water temperature and heating method are key factors affecting the taste of Turkish coffee. Too high water temperature will make the coffee flavor bitter, while too low water temperature will lead to incomplete extraction of coffee and the taste will be bland and weak. Therefore, controlling the water temperature and heating process can ensure the rich flavor and silky taste of Turkish coffee.

First, too high a water temperature will release the bitterness and burnt taste in the coffee, destroying the delicateness and balance that Turkish coffee should have. If the water temperature exceeds 90°C, the acidity and aroma of the coffee will quickly dissipate, leaving behind an unbearable bitter taste. On the contrary, if the water temperature is too low, the coffee cannot be fully extracted, resulting in a thin taste and lack of layers.

The ideal water temperature should be kept between 70°C and 85°C. This temperature range can effectively extract the aroma and sweet taste of coffee without over-boiling the coffee and producing an unpleasant taste. In order to ensure the accuracy of the temperature, using a temperature-controlled kettle to heat the water is a good choice.

During the heating process, avoid rapid heating or sudden boiling. The traditional method of making Turkish coffee is to use a small copper pot (Cezve) to slowly heat the coffee, ensuring that the temperature rises gradually and avoids boiling the water. This gentle heating method can fully release the aroma and essence of the coffee powder while maintaining the unique smooth taste of Turkish coffee.

In short, mastering the correct water temperature and heating method is the key to making Turkish coffee. Improper temperature control will not only affect the taste of the coffee, but may also cause the coffee to lose its original flavor. Only by accurately controlling every detail can you make a perfect cup of Turkish coffee.

Avoid Common Mistakes to Make Perfect Turkish Coffee

In order to perfectly present Turkish coffee, we need to avoid common mistakes such as choosing the wrong coffee beans, improper grinding, and imprecise water temperature control. By following the practical tips below, you can ensure that every step is done to perfection, and finally present a cup of rich, mellow, delicate and smooth Turkish coffee.

First, choose high-quality Arabica coffee beans and make sure they are roasted to the right degree. Avoid using dark roasted beans that are too burnt and bitter. Choose medium or light roasted beans to maximize the natural aroma and delicate taste of the coffee. Buy whole coffee beans and grind them before use to ensure the freshness of the coffee.

Secondly, pay special attention to the fineness when grinding coffee beans. The ideal Turkish coffee should be ground close to powder, fine and uniform. If it is ground too coarsely or too finely, it will affect the extraction effect and taste. Use a manual grinder or an electric grinder to adjust to the appropriate grinding degree to ensure the quality of each brew.

During the heating process, keep the water temperature between 70℃ and 85℃ to avoid overheating or low water temperature affecting the extraction effect. Use a temperature-controlled kettle for precise heating and avoid boiling the water during the heating process to ensure that the coffee powder can fully release its aroma and flavor in mild water.

Finally, patience is the key to making perfect Turkish coffee. Do not rush to heat or boil the coffee, heat it slowly, gradually increase the temperature, and wait for the aroma and foam of the coffee to rise naturally. By paying attention to every detail, you will be able to enjoy a cup of strong and delicate Turkish coffee.