Coffee Turk - how to choose?

Despite the emergence of a huge number of coffee machines and coffee makers, real gourmets still prefer to make a drink in Turk. Coffee brewed in cezve (coffee Turk) has an incredible aroma and fully reveals all the taste qualities of this divine drink. Today, entrepreneurs sell many varieties of cezve, differing in shape, volume and material, so many buyers find it difficult to determine which Turk is best for brewing coffee. Today our topic is: Turk for coffee - how to choose the best, what criteria should I pay special attention to when choosing?

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Who invented the Turk?

For the first time, special nomads were used by African nomads. The first coffee utensil was made of copper and was a narrow pot with a spout. The name of such a container was also different - “dalla”. The dishes were very convenient for transportation and for making a small amount of coffee.

Important! The invigorating drink itself was first consumed in Ethiopia. Later, the habit of drinking coffee migrated to the region of modern Yemen, and from there through the strait to Turkey.

Turkish citizens appreciated the convenience of the dishes for an invigorating drink and improved it a little. They narrowed the neck so that coffee would not spill over the coals and retain its aroma, as well as lengthen the handle. So the first “cezves” appeared (from the Arabic literally “burning coal”), which the inhabitants of Turkey borrowed and, with their heads held high, carried them to Eastern Europe.

Nowadays, cezves are used all over the world to make coffee “in the East” or “in Turkish”. For true connoisseurs of an invigorating drink, today we will tell you how to choose a Turk for brewing coffee and introduce you to the basic rules for preparing a drink.

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Why exactly a Turk?

Those of you who are interested in which Turk is better to brew coffee, probably know that the taste of the drink depends not only on the quality and variety of beans, but also on the dishes in which it will be prepared.

Cezva affects the taste of coffee as follows:

• The strength (density) of the coffee is maintained. The strength of the drink is affected not only by the amount of coffee used, but also by the time of its preparation. It is the cooking time that depends on the material for making coffee utensils. For example, copper conducts heat well and allows you to evenly warm the drink.
• The taste is more saturated - due to the fact that the foam remains during cooking, which helps to retain coffee oils. Due to the narrow form of the Turks, coffee slowly rises and stops when brewing at a certain level, where the foam is formed. Under the “cap” formed, the taste of the drink is preserved, which is why the Turk is ideal for making coffee.

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How to choose a Turk for coffee brewing?

So, we have identified the most important criteria for the selection of the Turks.

Production material

Today, Turks made of metal, ceramics and even rock crystal are represented on the market. Which Turk is better to buy - we will tell below, introducing you to the advantages and disadvantages of each material.

The form

The Turk should have a conical shape, a narrow throat and a wide bottom:

• The throat of the Turks should be 2-3 times narrower than the bottom.A narrow throat creates a cork, which is formed due to accumulation on the surface of a dense film.
• The cork does not allow the drink to boil quickly and prevents the evaporation of aromatic substances. Thus, the taste and aroma of the drink are preserved.
• The wide bottom gives the cezve the opportunity to warm up better and be more stable.
• The conical shape contributes, among other things, to the rapid settling of coffee grounds and their separation from the foam.

Wall thickness

The greater the thickness of the walls of the cezve, the greater its heat transfer and the more aromatic the coffee prepared in it. Ideally, the wall thickness should be about 1.5 mm.

Important! Too thick bottom and thin walls may indicate that the Turk is not solid, but soldered from separate sheets.

A pen

It should be long enough and positioned at an angle to protect your hand from burns during the preparation of the drink. The handle must be made of materials with low thermal conductivity, that is, it must not heat up:

• A tree for a pen is a good option, but over time, especially with prolonged contact with water, it can lose its shape (dries up or swells). The wooden handle may become loose over time due to deformation. But on the other hand - a wooden handle can always be replaced.
• The best option is a metal pen with low thermal conductivity.
• Plastic handles also have a place, but when heated they exude an unpleasant odor, and with prolonged use they can melt.

Important! A dish with a plastic handle is easier to replace with a coffee maker, in which the drink will not smell like plastic.

Volume

Products have a different volume: from 100 ml (for 1-2 cups) to 600 ml (for 8-10 cups). Capacity and number of servings are indicated on the bottom of the cezve. However, it should be remembered that the smaller the Turk, the tastier the coffee.

Important! The optimal volume of cezve is 100-150 ml. Of course, it’s more difficult to brew coffee in such dishes, but the taste is unique.

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What material is better for coffee turk?

The material for the manufacture of the Turks is used very different. Let's consider each of them in more detail.

Aluminum

This is the cheapest and most practical material. Aluminum Turks are quite simple to care for, the only condition is not to try to wipe away the coating from coffee essential oils inside. It gives the drink aroma and rich taste.

You can only cook one type of coffee in aluminum, otherwise the flavors will mix. In general, aluminum conducts heat well, but at high temperatures the metal can react with the drink. Therefore, the quality of coffee in aluminum turk is very doubtful. In addition, Turks made of aluminum look unpresentable and are more suitable for a coffee shop than for a home.

Copper

Which Turk is better for coffee? - Copper! This is the best and most popular material. Copper has a high thermal conductivity and is second only to silver in these indicators.

The main advantages of a turk made of copper:

• uniform heating;
• durability;
• beautiful appearance;
• affordable price.

Important! The copper cezve has only one drawback - when heated, the metal releases harmful substances that can adversely affect human health. Therefore, inside the copper Turk must be coated with a special food metal, for example, tin or cupronickel. For exclusive options, silver is often used.

It is necessary to wash the copper cezve very carefully, without the use of abrasive cleaners, so as not to destroy the protective layer

Brass

This alloy of copper and zinc is often used to make the Turks. It is characterized by increased strength and durability. Brass cezves are great for making coffee in Turkish, but from the inside such dishes must be covered with a layer of tin or silver.

Stainless steel:

• The material has low thermal conductivity, so stainless steel cookware heats unevenly.But coffee brewed in Turk from stainless steel does not lose its taste, since the metal does not react with the drink.
• You can make coffee of different varieties in such cezve.
• The metal does not absorb odors and a dark coating does not form on it.
• The Turks from stainless steel are a little more aluminum, but they look more presentable.

Important! If when choosing a product, you can’t decide which Turk is better than copper or stainless steel, then give preference to copper, since the stainless steel cezve will warm up only from below due to the low thermal conductivity of the metal, which means that coffee oils will burn out. As a result, the taste of the drink in such dishes may be spoiled.

Silver

Advantages of silver utensils:

• durability;
• beautiful appearance;
• high thermal conductivity;
• environmental friendliness.

Important! Silver Turks do not improve the taste of coffee, therefore, it is better to use them as a decoration.

Yixing clay

Chinese clay Turk has a high cost, since the material is quite rare and not cheap.

Properties:

• Clay Turks are porous, perfectly pass air and saturate the drink with oxygen. Coffee in Yixing cezve turns out to be much tastier, as the clay heats up and cools very slowly.
• Yixing clay Turk has strength and hardness.

Important! Among the shortcomings, the following can be distinguished: only one type of coffee can be brewed in clay cezve, since the porous material instantly absorbs the taste and aroma of the first drink. In addition, clay clay cannot be cleaned with chemicals.

Ceramics:

• Clay with additives and various stabilizers is a brittle, but less porous material.
• Ceramic ceramics has thick walls that do not absorb odors and wash well.
• Suitable ceramic cezve for any kind of coffee. The drink in such a Turk is very high quality and rich.
• Ceramics allow air to pass through, so coffee is saturated with oxygen during brewing, which has a beneficial effect on its taste.

Important! In general, the ceramic option for home use is quite good. But if you choose which Turk is better - copper or ceramic, then copper cezve looks preferable.

But if you are a beginner coffee lover and you are not ready to spend a tidy sum on a good copper Turk, then get a ceramic one and practice.

Minuses:

• One of the drawbacks is fragility. Ceramic dishes can easily break if handled improperly.
• A drink in a ceramic dish boils very quickly and, if you do not have time to remove the dishes from the stove in time, then you will not succeed in enjoying an invigorating drink.
• The thermal conductivity of ceramic dishes is much worse than that of copper. Therefore, it is not recommended to prepare coffee on gas in such a Turk; it is better to use sand for this purpose.

Important! In the event of a sharp temperature difference, ceramic dishes may crack, so do not cool them under cold water.

China

It is also ceramics, but more fragile and thin. Porcelain Turks are environmentally friendly, safe and suitable for brewing any kind of coffee. Coffee brewed in such a Turk has a great aroma and no metallic taste.

Rock quartz and crystal

The material is expensive and rare. The exotic option - a crystal cezve, showed itself quite well from the practical side. Although it is not as good as copper, it is no worse than ceramic. Crystal Turks are not afraid of open fire and are very beautiful, but easily beating. Therefore, it is better to purchase such a product as a gift to a great coffee connoisseur who knows exactly how to handle it.

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Which Turk is better to buy for home?

Summing up the above, we can conclude that the best Turk for brewing coffee is:

• Made of copper, silver or ceramic. Copper retains its aroma perfectly, silver has an antibacterial effect, and ceramics saturates the drink with oxygen and prevents delicate oils from burning.
• The volume of cezve should not exceed 150 ml.In a larger container, cooking something worthy will not work. For a large number of servings, it is better to purchase a coffee maker.
• As for the handle, it should be wooden or metal. The handle must be correctly and securely fixed, preferably with 2 bolts and positioned at an angle.
• When buying cezve pay attention to the integrity of the design. High-quality metal utensils made of solid sheet. In the case of sealed utensils, it is likely that soldering places may crack over time, so such a Turk will not live long.

Advice:

• Turks with removable handles are very convenient on the road, as they are easy to put in a travel bag.
• When buying a product, pay attention to the location of the handle - its purpose depends on it. Turk with a very long handle is designed for making coffee on the grill. A Turk with a high handle is convenient for making coffee in the sand.
• If you choose a Turk for induction cooker, then products from ceramics, metal and quartz will not suit you. Although many manufacturers produce special disks for Turk, thanks to which you can make coffee on an induction stove in cezve from metal or ceramic. It is better to use special Turks for induction cookers.

Important! When choosing products, pay attention to the bottom, whose diameter should be 8 cm. Turks with a wider or narrower bottom are not suitable for induction cookers, since the narrow bottom “does not see”, and in the case of a wide one, not only the turkish bottom is heated, but and plate surface.

• When buying a product, pay attention to the spout on the neck with which it is convenient to pour the drink into the cup. Some manufacturers produce cezve with spouts on both sides. This is convenient for lefties.

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Copper Turk Care

Cezva - universal dishes. You can make coffee on it both on sand, coals, a bonfire, and on the stove. But before preparing a drink, a Turk must be prepared after purchase. For this:

1. Rinse the turku thoroughly with water without detergents.
2. If the vessel needs to be disinfected, add a few slices of lemon to the water and put the dishes on fire. Bring the water to a boil.
3. After disinfection, pour the finished coffee into the Turk so that it clogs the smallest pores of the material and blocks the way to other, less aromatic substances.
4. The first two brews of the drink are better to pour.

After you have prepared the Turk for operation, do not forget about the rules for caring for it:

• Rinse dishes with water after use.
• Remove plaque with a soft sponge. Do not use an iron brush for this purpose, which may damage the surface.
• Use only soda or lemon acidified water for washing.
• If copper has lost its luster over time, then use “vinegar dough” to clean it. With a mixture of flour and vinegar, coat the turku outside and let the dough dry. After - remove the product with a soft sponge.
• To restore the shine to the metal, use a solution of whey and sodium chloride: 1 tbsp. tablespoon of salt in 1 cup of whey. Blot the flannel into the solution and clean the darkened sides of the product.

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How to brew coffee in a Turk?

The best coffee for the Turks is Arabica. You can buy grains for making a drink in any store, and to make coffee tasty, healthy and fragrant, follow our recommendations:

• Grinding coffee is necessary immediately before preparation, otherwise - its aroma will quickly disappear.
• Coffee should be finely ground. The time of brewing the drink and its saturation depends on this.
• For coffee use only clean, filtered water.
• Before preparing the drink, warm the container by placing several salt crystals on the bottom. This is necessary so that the aroma of coffee is better manifested during the cooking process.
• For 150 ml of water, use 2 teaspoons of ground coffee (possible with a slide).
• Pour water into the Turk only after the container warms up with coffee.Water should reach the narrowest part of the Turk.
• Brew coffee at the lowest temperature. If you use a strong fire, the taste of the drink will suffer, and small particles of coffee will float on the surface.
• Remove the Turk from the heat as soon as the foam begins to appear on the surface. After that, put the turku on the stove again, wait until the foam appears again. Repeat the procedure up to three times.
• Pour coffee into a warm cup only. In it, the coffee will cool longer, which means that small particles will have time to settle at the bottom.

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As Winston Churchill said: “Coffee is a personal drink.” We hope that our tips and tricks have helped you choose a vessel for such a personal and invigorating drink. Drink coffee slowly, enjoying every sip, to at least slightly stop the already rapidly rushing time!