Mehmet Efendi Turkish Coffee, Fine Coffee, Freshly Ground Coffee, Dayli Coffee,

Turkish Fine Coffee Kurukahveci Mehmet Efendi * The best seller of Turkish coffee * Manufactured by the most famous Turkish coffee producer * Drink it with Turkish desserts in the evening with Turkish baklava or Turkish delight to make your day * It does not contain any other additives or flavorings and is only made from natural organic Arabic coffee beans

How to brew Turkish coffee?

Good Turkish coffee should be brewed slowly, over so low heat, if possible in a traditional coffee maker made of copper with a silver-enamelled interior, a larger base and a narrower lid. The water is heated to 60°C and coffee is added.

After adding the coffee powder, bring the temperature to approximately 90°C without bringing the water to a boil.

The ideal proportion is 1 to 7, that is, a 10-gram teaspoon per small cup.

After a minute, stir the powder once with a wooden spoon and add sugar without removing it from the heat.

Turkish coffee is served in varying degrees of sweetness: simple (bitter without sugar), low sugar (slightly sweet), medium sugar (medium sweet), and cok sugary (very sweet).

The bitter-and-sweet version does not have an extreme taste, and one and a half teaspoons is probably the best option for enjoying this drink.

After 2-3 minutes from the moment the water becomes hot, the coffee is poured into cups and brought to the owners.

Boiling coffee too long produces an unpleasant "cooked" or "burnt" taste, while boiling it too little or at too low a temperature causes the coffee to be under-extracted and lacking flavor and aroma..