Turkish Beans
The tastiest of roasting coffee and flavored coffee beans freshly obtained from. Fry should be so much coffee that can be used within 5-6 days. Raw coffee beans may be used immediately, or stand in a cool, dry place for 2 years, during which they acquire the specific attributes of the coffee. After such exposure beans are roasted at a temperature of 180-200 degrees, stirring constantly to evenly roasting. Make sure the coffee you get a medium roast, so it will retain its maximum flavor and aroma. Lovers of dark coffee roast coffee is recommended strongly, because the darker roasted grain, the more bitter than get you coffee. Experiment a bit to choose the degree of roasting the most appropriate for you.
Cooked in Turku (Cezve) coffee is served immediately after brewing, that is, very hot, as when cooling, aromatic substances evaporate. Turkish coffee Turkish coffee is a classic black coffee is prepared in Turku (Cezve), if the Turks (Cezve) No, you can cook in the enamelware. Pour the coffee steep boiling water and place on a small fire. Bring almost to a boil, but do not boil. Do not put on the fire again, as advised in some recipes to get worse taste. Coffee should be taken at the rate of 1 – 1.5 teaspoon to 1 cup, but this is about, as cups are different in terms of, and teaspoons, too. Serves Turkish coffee in small cups, with a glass of cold boiled water, which is very important.
