Coffee can be a miscellaneous – soluble, ground, in grains, capsular, etc. But the real coffee-achievers are sure that the best drink – welded in a cezve. Only it is worthy to carry a rank of true coffee, only it has unique aroma, and only he is capable to fascinate by taste and to invigorate. But to make such drink, it is necessary to know how to choose to the Turk for coffee. It is necessary to pay attention at the same time, first of all, to production material and also to the vessel volume, its form, material of the handle and other parameters.
Ceramic the Turk for coffee
Usually Turks are made of clay or metal. Each of models has advantages and shortcomings about which all true admirers of the invigorating drink should know.
Clay the Turk for cooking of coffee has porous structure that allows to cook in it very fragrant drink. During cooking, oils and active agents from a thick are hammered into a time and remain there. Therefore each time coffee in a ceramic cezve becomes more and more saturated. There are also other advantages:
- available cost of ware;
- high thermal capacity of material – it keeps drink warm after the end of cooking for a long time;
- durability and practicality even at frequent use.
But such equipment has also shortcomings. Such the Turk rather fragile, it is possible to break, damage it accidentally, having dropped on a floor. Therefore it is necessary to handle ware accurately and it is necessary to store it on the certain shelf.
Copper the Turk for coffee
Other popular option is the Turk from copper. It is slightly more expensive clay, but the price is quite compensated by advantages of such ware. It well and evenly heats up on a usual plate therefore with its help it is possible to make fragrant drink with dense foam with little effort. It is hard to break or damage it as the metal cezve differs in high durability. It is easy to wash a vessel and it does not demand any special leaving. At the same time it does not give to drink any additional, unpleasant flavoring properties.
The shortcoming at copper Turks only one – coffee in it turns out not such fragrant. Besides, many coffee-achievers consider that it is more difficult to make quality drink in such ware, than in clay.
How to choose correct to the Turk for coffee - the main criteria
Besides production material, upon purchase Turks it is important to consider also other parameters: form, volume, ergonomics of ware.
- Any admirer of boiled coffee knows that the cezve has the special form – stocky, barrel-shaped, narrowed up. In such vessel it is possible to make drink of the necessary consistence, having achieved that it kept saturated aroma and unique taste of a natural ground product. Thanks to a small neck the dense skin which is very much appreciated by gourmets is formed, considering the main criterion of the fact that coffee is made correctly. The optimal variant – the Turk with a funneled top part – from it to the beginning to boil drink will be more difficult "to run away". It is better to choose a vessel with flat walls – in it the thick falls by a bottom quicker. But it is possible to prefer and a cezve with abrupt sides – it looks more esthetically. The lower part of ware has to be rather wide – then the Turk will evenly get warm that highly will affect taste of coffee.
- If you do not know what is better than the Turk for coffee, it is worth choosing a cezve of small volume – on one cup. In such ware it is possible to make drink with the most saturated taste and aroma. Therefore the best option – classical the Turk of 150 milliliters.
- It is most convenient in use of the Turk with the wooden handle which does not heat up and conveniently lies in a hand.
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