Coffee gives to cheerfulness and lightens the mood. Some fans don't imagine mornings without cup with this fragrant drink. In the world there is a huge number of ways of its preparation. One of them - a Turkish coffee or orientally which cooks in the special ware called, ""tourist's which"". Its taste something is similar to popular ""espresso"": it is dense, saturated and very strong. But how to make such coffee of the house?
It is required to you
- - the clear water (filtered boiled or bottled) - 100 ml;
- - coffee of the most fine crushing - 2 tsps.
- - coarse salt - 2-3 grains;
- - a cracked ginger (at will) - a small pinch;
- - sugar (a coarse grinding white or brown) - 2 h l or to taste;
- - Turk with a narrow neck and a wide bottom of the small size.
Instruction
1. Gustatory qualities of ready drink directly depend on water. Therefore it surely has to be clean. It is the best of all to use bottled or the water from under the crane but which is passed via the filter, previously boiled and cooled.
2. Degree of grinding of coffee is also important. In the east, as a rule, use the most fine crushing. It allows aroma to reveal more brightly, and the thick of such coffee quickly settles. If the grinding is carried out independently that more preferably, then ideally it is the best of all to crush grains in the coffee grinder just before preparation.
3. Process of cooking of coffee begins with what to the Turk is warmed up, having taken it on a plate. After that in it fill coffee, add sugar to taste, a grain of salt and there is a little ginger (at will). Salt enhances aroma of drink, and ginger improves flavoring properties. Further pour cold water. Then to the Turk put on a plate and establish low temperature. At the same time in the course of heating of water of coffee it is necessary to stir slowly. It is the best of all to do it by means of a wooden or silver spoon.
4. The most important rule: coffee shouldn't begin to boil at all. Bringing water temperature to 100 degrees will nullify all efforts. It not only will destroy a skin and taste of drink, but also threatens to soil a plate. When the coffee skin begins to rise, it is necessary to watch it as it is possible more attentively, without being distracted by another matters. As soon as it practically reaches top Turks, ware is removed from a plate. In several seconds put again, wait for a raising of a skin and again interrupt boiling. Thus the foam cap has to be formed 2 or 3 times that coffee was made with a full measure.
5. Ready drink, without filtering, spill on small cups which warm up previously, having drenched with boiled water. Coffee is no at once, and allow it to infuse a little that all thick managed to settle on a bottom.