Turkish coffee needs to be boiled three times-the principle of the method of brewing coffee

Turkish coffee needs to be boiled three times-the principle of the method of brewing coffee

First heat the 650c.c in a pot or water pan, bring it to a boil and pour in 40 grams (lightly ground) of coffee powder.

Stir with a bamboo ladle for about 20 seconds and let it stand for two minutes. Turn off the fire immediately before the foam disappears in the pan. Pay attention to avoid stirring too much and causing turbidity. After flameout, the coffee juice should be filtered through a filter (if the coffee cannot be ground very fine, it is recommended to use a finer filter), and then heated to 88 degrees on the stove, then poured into the cup to drink.

Note:

Whether it is boiled with deep fine grinding or lightly coarse ground coffee powder, you should pay attention to the control of time, otherwise it will cause bitterness, astringency and smelly taste due to excessive exudation, which will make the coffee taste deteriorate.

Cooking method:

Baking degree: light, deep

Degree of grinding: rough grinding, fine grinding

Type of coffee: mixed coffee

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

Practice: coffee for five people

Boiling method:

The boiling method is to add water and fine ground coffee powder in a Turkish coffee pot to boil and filter and drink it. Turkish coffee is its representative (using deep fine ground coffee). The method still being used in the Middle East is to grind beans that are relatively shallow (light or deep) and grind them very fine (finer than those needed by espresso, as fine as flour), add water and sugar, heat them over the fire until they are about to boil three times, then filter them and drink them.