Kako pripraviti kavo "po turško"? What is Cezve or Ibrik?


Kaj sploh to je “turška kava”? Po definiciji STC (Specialty Turkish Coffee) je “kavni napitek, pripravljen po posebni metodi, kjer se segreje fino mleta kava in voda v džezvi (Cezve ali Ibrik)”

 

Hja, sliši se preprosto in tudi način priprave kave po turško je znan že stoletja po vsem svetu. Vsaka kultura je dodala k temu nekaj svojega, bodisi kakšno začimbo pri pripravi ali so postregli s sladkorjem ali kakšno drugo sladico. Toda, ko gre za okus, s to metodo nemalokrat skuhamo kavo, ki je grenka in prekuhana. To so okusi, ki si jih pri specialty kavah ne želimo!

 

Turgay Yildizli je 2013 World Ibrik/Cezve Champion, se pravi svetovni prvak v pripravi turške kave na tekmovanjih pod okriljem SCA (Specialty Coffee Association).

Kot otrok se spominja, kako so njegovi starši kupovali sveže praženo kavo in jo pred samo pripravo zmleli v svojem najljubšem mlinčku!

“S časom to ni bila več splošna praksa v Turčiji. Navade so se spremenile in vnaprej zmleta kava je postala komoditeta. Ne samo v Turčiji ampaj tudi po Srednjem vzhodu in Vzhodni Evropi. Ta grenkoba turške kave je torej posledica kave slabe kvalitete in dvomljivih načnov priprave.”, pravi Turgay in prav zato se trudi spraviti turški način priprave na nivo, da bo skladen z načeli specialty kav.

 

 

9 korakov za pripravo odlične turške kave

 

  1. odmerite 7g kave (upoštevajte razmerje 1:10, e boste skuhali več)
  2. kavo zmeljite fino (malo bolj fino kot za espresso)
  3. kavo vsujte v džezvo
  4. počasi prelijte z vodo, segreto na 60 stopinj celzija
  5. premešajte kavo, da se vsa zrna enakomerno namočijo. Uporabite lesen pribor, če je mogoče.
  6. dajte džezvo na srednji ogenj, ne mešajte med kuhanjem
  7. skupen čas priprave naj bo nekje 2 do 2 in pol minuti. Odstavite z ognja, preden zavre in šele, ko pena pride do roba džezve
  8. nalijte v skodelico pod kotom, da zadržite peno v džezvi
  9. počakajte minuto ali dve preden naredite prvi požirek. Bodite pozorni, da ne spijete tudi mlete kave!

 

Besedilo prevedeno s strani europeancoffeetrip.com, avtor Ales Pospisil

 

 

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What is Turkish coffee? “A coffee beverage prepared using the specific method of heating up finely ground coffee and water in a Cezve or Ibrik,” as defined by Specialty Turkish Coffee (STC).

 

Turgay Yildizli is 2013 World Cezve/Ibrik Champion. “When I was young they [parents] would buy freshly roasted beans and grind them at home, each had their favourite roaster and they used different grinding methods,” Turgay describes his early childhood memories.

 

 

“As times changed this fell out of common practice in Turkey, as well as in the Middle East and Eastern Europe, where pre ground ready coffee became the norm. The tastes of bitterness and over extraction that most people associate with Turkish coffee are a result of the use of inferior quality pre-ground coffee and flawed brew techniques,” defined the problem the world champion in the Turkish Coffee preparation.

He created the Specialty Turkish Coffee website with the aim of introducing the Turkish Coffee culture to specialty coffee principles.

 

This method of coffee brewing has been around for centuries during which it spread all around the world. In every culture, it carries its specific rituals and traditions, such as brewing it with an addition of spices or serving it with sugar and some sweets. Yet, when it comes to the taste of the resulting beverage, this method often produces bitter and over-extracted coffee. A taste experience we do not seek to obtain with Speciality coffee beans.

 

 

 

9 Steps To Make Turkish Coffee

  1. Weigh 7 grams of coffee (we recommend 1 to 10 ratio of coffee to water)
  2. Grind your coffee finely. It should be between very fine Turkish coffee and espresso grind sizes
  3. Add the freshly ground coffee to the Turkish coffee pot
  4. Slowly pour 70gr of water at 60°C into the pot, over the coffee grounds
  5. Stir the coffee-water mixture well with a wooden paddle. The agitation prevents clumps in the slurry and promotes an even extraction
  6. Place the coffee pot over the heat source, adjust the heat source to obtain an optimal brew time. Do not agitate during brewing
  7. Total brew should be around 2-2½ min. Watch carefully: when the foam begins to rise towards the rim—and before the coffee boils—remove it from the heat
  8. Hold the cup at an angle to help retain the foam, pour the brew slowly into the cup
  9. Allow the coffee to settle 1–2 minutes before drinking, be careful not to drink the settled grounds.

Recipe and info on turkish coffee by Ales Pospisil from europeancoffeetrip.com

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