Turkish coffee boiling method

Boiling method:

The boiling method is to add water and finely ground coffee powder in a pot of Turkish coffee and drink it after boiling and filtering. Turkish coffee is represented (using deeply ground coffee). The method still used in the Middle East is to bake beans that are lighter (light or deep), grind them to a very fine powder (finer than espresso needs, like flour), add water and sugar, heat them over fire until they are about to boil three times, and then filter and drink them.

Cooking method:

Baking degree: light, deep

Degree of grinding: coarse grinding, fine grinding

Coffee Type: Mixed Coffee

Features: It is the oldest and most primitive method in history.

Recipe: Coffee for five

Heat 650 c.c. of water in a pan or water pan, bring to a boil, and pour in 40 g (lightly ground) coffee powder.

Stir in a bamboo ladle for about 20 seconds. Leave for 2 minutes. Turn off the heat immediately before the foam disappears. Care should be taken to avoid excessive stirring, which may cause turbidity. After the flame is extinguished, the coffee juice must be filtered through a filter (if it is impossible to grind the coffee very fine, it is recommended to use a finer filter), and then placed on the stove to warm to 88 degrees Celsius, and then poured into a cup to drink.

Notes:

Whether it is boiled with deep fine grinding or light coarse grinding coffee powder, attention should be paid to the control of time, otherwise it will produce bitter taste, astringent taste and smelly mud taste due to excessive exudation, which will make coffee taste deteriorate.