The unforgivable mistake of the housewives, because of which the coffee in the Turkish coffee pot is always bitter
Coffee prepared according to all the rules always turns out tasty and aromatic.
For the preparation of high-quality coffee, everything matters: the type of beans, their grinding, how the coffee is brewed.
How to make coffee in a jezve right
Take coffee beans and make sure that it is fresh. Arabica coffee is the best type of coffee to use in the jezve. This variety is not as bitter, has a tart aroma, but not as bitter as Robusta.
Use bottled water for coffee. You can omit sugar or use cane sugar and a pinch of salt.
For the jezve, grind the coffee for 40 seconds, but take 2 breaks to keep the grinder from overheating, otherwise you can ruin the taste of the coffee.
Take the jezve and pour coffee into it at the rate of 2 teaspoons per serving. Then add sugar and salt. Stir the ingredients.
Pour water at the rate of 100 ml per serving. Put the jezve on medium heat and let it gradually warm up.
Foam will begin to form on top, now reduce the heat to a minimum and start watching the foam so that it does not run away. Remove the jezve from the heat so that the foam settles. Repeat the procedure 4 times.
When brewing coffee, do not bring it to a boil. If it boils, the drink will be bitter.
