124
The well-known method is to pour coffee into a cup, pour boiling water over it, add sugar, milk, and the coffee is ready. Only in this case, there will be no subtle, real taste of real, aromatic coffee.
To prepare real aromatic coffee, you will need coffee beans, that is, not ground coffee, copper coffee Turkish coffee with a volume of half a liter, which can be bought in the Mir Posudy store, sugar, water, of course, and a coffee grinder. A coffee grinder can be mechanical or electric. Only a copper Turk is very well suited for such a responsible operation with real coffee, since it best preserves and reveals the taste and smell of this noble drink, so loved by millions of true connoisseurs of its fine aroma.
The question may arise, why do you need coffee beans, if you still need a coffee grinder to grind the same coffee, when you can take ready-made ground coffee? And the answer will be that ground coffee, which is already ready, is not always real, and a coffee substitute can also be found.
The coffee is passed through a coffee grinder and the coffee is made as finely as possible. As soon as the grinding is ready, put the Turk on a fairly slow fire, put one teaspoon (perhaps one and a half teaspoons) of sugar in the Turk. Heat the Turk until all the sugar becomes transparent brown, or at least begins to acquire a transparent color. If you do not have experience in making coffee, you can heat the sugar until it becomes transparent.
When the sugar has acquired the desired color, a little clean water, cold water, about 200 grams, is poured into the Turk. They are waiting for the moment when the water starts to boil. As soon as the water has boiled, pour ground, fresh coffee into a Turk with water at the rate of two to three teaspoons (5-8 grams) with a slide per cup. Thus, it turns out that coffee is prepared in portions for the number of people, that is, if three people drink coffee, then the calculation is for all six to nine teaspoons with a glass of real, ground coffee.
On top, add one (maybe two) tablespoon of water to the Turk, heat on a slow fire. As soon as the water begins to boil, forming foam on the surface of the coffee, the Turk is removed from the fire, then another tablespoon of water is added, and it is again put on a slow fire. This whole process is repeated three or four times. A large number of repeated ones is avoided, to prevent the loss of the taste of real coffee.
When the coffee is ready, pour it into cups, add sugar, milk, possibly cream at your discretion.
