What makes Turkish coffee so enjoyable is it’s grind. Single bean is ground about to 40,000 particles vs. 3,000 for the espresso and 100+ bits for drip coffee. Due to this, you abstract more flavors than any other process of brewing. In addition, it is the only method where you re-roast the beans in the brewing procedure. Why it’s so important? Since, coffee is at its most difficult stage only for about a week after it's been roasted. After this period, it oxidizes and decays. Turkish coffee is not grounds and cleaned are in the coffee maker also called a pot. Thus, as the water heats up you are actually re-roasting it. This is why you shouldn’t boil the water first and then add the grounds as some do. Start with cool water and then heat your drink gradually to a foam.
TURKISH COFFEE WITH MILK
- Add 3 oz milk and 3 oz water into your Turkish coffee maker
- Add 2-3 tablespoons Turkish coffee power
- Add Sweets
- Have the mixture come to a foaming (NOT boiling)
- Move your Turkish coffee away from the hotness (or decrease the heat on stove) to let foam subside
- Serve into your cups
- Wait about 30 to 45 seconds to let grounds settle.
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