Caffeine allergy is a common side effect.

The Evlik brewing method can produce a high concentration of coffee with a little aroma, which is the traditional Turkish coffee brewing method. It requires the finest grinding, which is finer than the powder used to make espresso-something the average household grinder cannot do.

Turkish coffee is brewed in a pot with a long handle made of brass or copper with tinned interior and slightly curved upper edge. The pot is called "Jasmine" in Turkey, "Evelick" by American businessmen and "Biqi" in Greece. Coffee made from Turkish coffee pots is very frustrating, which is the most "primitive" taste of coffee.

Before making Turkish coffee, wash the Turkish coffee cup with hot water. Coffee will form a layer of foam after brewing, and when you pour coffee into the cup, it should be poured into each cup together with foam, which is a symbol of the profession of brewing coffee, as well as a kind of honor and dignity.

[production steps]

1. Put the deep-roasted coffee beans (about 5 grams per person) into a milk bowl (or mill) and grind them into powder.

two。 Add spices to the coffee powder as needed.

3. Add the corresponding amount of water.

4. Boil the coffee over low heat. When the coffee is bubbling and before boiling, remove the kettle from the fire, add some water, boil still and then add fire, so repeat three times.

5. The coffee powder in Yvlik sank and poured it into the cup quietly. It is worth noting that when drinking this kind of coffee, it can only be drunk when the insoluble part is still suspended on the surface or after precipitation.

Tips:

If you are using coffee powder with a heavy flavor, or if you want to drink stronger coffee, you can wait 5 minutes to brew.

If you use a lighter coffee powder, you can press the filter net after brewing for 3 minutes, otherwise there will be a taste of over-extraction.