For connoisseurs of creamed coffee, the question of how to brew it is tantamount to the question of how to brew coffee at all. If you want to get a fragrant, thick and dense foam, knowledge of some subtleties will help you.
It is necessary
- - cezva (turk for making coffee),
- - high quality coffee.
Instructions
Step 1
The quality and amount of crema depends largely on the utensils in which you prepare your coffee. The more significant the difference in the size of the base of the cezve and the neck, the denser and better the foam will be. However, in this case, coffee can escape quickly enough from under it, so be careful.
Step 2
You can choose the type of coffee according to your taste. However, it is necessary that the coffee is of high quality, since the formation of the foam itself largely depends on this. It is formed from air bubbles and essential oils coming out to the surface. If the foam is persistent and dense, this indicates that the coffee contains a large amount of aromatic oils, and therefore about its quality.
Step 3
Take coffee beans at the rate of 1 tsp. (on top) for 80 - 100 ml of water. The grains should be ground immediately before cooking, and the grinding should be very fine, almost like flour.
Step 4
Use cold water to prepare coffee. Bottled or purified water is best; do not use hot or boiled water, or from the tap.
Step 5
After pouring the ground grains with water in the cezve, mix these ingredients thoroughly with a wooden stick or spoon. Most often, after this, a blank appears on the surface - a light thin warbler.
Step 6
Cook the coffee over low heat. After a while, the foam will begin to darken, then it will cover the entire surface of the coffee and begin to rise. At the moment when it reaches the edge of the cezve (without having time to go over the edge), remove the coffee from the stove and let it stand for a while.
Step 7
When the foam comes down a little, put the cezve back on the stove until the foam rises. Repeat one more time. After that, first put the crema into a cup with a teaspoon and only then pour the coffee.
Step 8
You can also add the crema to the cup each time you raise it, but try to leave at least some crema on the surface of the coffee to cover it. Otherwise, it will boil, forming regular bubbles, which means that you have to start all over again.
