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                                  How to brew coffee in a cezve?

Coffee has been brewed in cezves for more than 500 years. The most important thing in this method of brewing is to ensure beans fine grinding. Water should be clean and potable. Cezves are present in different sizes of two, four or six cups of coffee.

In different regions, they are called differently: somewhere turka or ibrik, but in most countries in the everyday name cezve. They are made of different materials: ceramic, steel or copper.

Connoisseurs prefer ceramic cezves - they are more evenly heated, which enhances coffee taste. Copper ones are used for brewing on hot sand, while steel cezves are on gas.

Most people care about froth when brew in a cezve. Many believe that if there is no foam, the coffee is bad. This is misleading since foam when brewing will be less if you brew more expensive sort Arabica.

If you brew a sort of cheaper Robusta variety, then you will have more foam, since caffeine, that Robusta comprises twice times more than Arabica, influences foaming. Some particular details of brewing process affect formation of foam: if a Cezve is to contain four cups, but you poured water just for two, there will be less or no foam.

Why? Quite simply, two cups water mirror area is twice greater than at the narrow neck when there are four cups, therefore the foam evaporation area is also twice bigger, so foam evaporates faster.

Therefore, when brewing in cezve, make sure that if the cezve is for to cups of coffee, you pour exactly two cups of water till the point of its neck's constriction to leave space for rise of the foam.

Steel cezves are usually manufactured with a wide neck, so there can be risen just very little foam, since the wide neck allows the foam evaporate quickly.

That's why the classic cezves are those with narrow necks to minimize the foam evaporation.


                                           
BEFORE YOU BREW

                  

1. Pour into a cezve clean drinking water to the point of constriction. If you pour more water, it will be hard to keep track of the rise of the foam and coffee can escape! The size of a cezve must meet the number of cups recommended.

  

 2. Add finely ground coffee. The standard dose is 8 grams of coffee per 100 ml of water. If you drink coffee with sugar, add it now. Someone adds spices, f.e., cardamom or cinnamon. Many people add sugar and spices after brewing when the coffee is ready - it's a matter of the habit and taste, and of course perfectly acceptable. For information, eight grams of coffee is a full tablespoon.

          

 3. Place a cezve on an electric or gas stove over low heat.

4.Once you see that coffee rises up, remove the cezve from heat. If coffee starts running out from under the foam, beware: it is ready to escape! Remove it from the heat, cover with, f.e., a saucer and let it brew for four - five minutes. The photo (left) of the foam in the cezve is taken during brewing strong Robusta. If you are going to drink such coffee without sugar, keep in mind, it is very bitter. But as you can see, the beautiful foam is obtained. About one out of twenty people likes such strong coffee, whilst the majority of coffee lovers value it for acidity and prefer to drink Arabica.
           

5. After coffee brews for four - five minutes, it can be poured into  cups. Milk, sugar or spices are added to taste. It is recommended to consume hot coffee within 5-10 minutes after its brewing. You should pour coffee in pre-heated cups made of thick porcelain that keeps coffee hot longer.


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