Health professional / educator
I was taught to make coffee in the oriental in Turku. It is incredibly delicious!
Guys, I want to share with you the incredible discovery - coffee Oriental (aka Turkish coffee, Arabic coffee and other more exotic options), cooked in a Turk (aka pots, she ibrik). I became acquainted with this drink, oddly enough, a few days ago. Although previously it used to be making coffee this way, but, as it turned out, not the way you want.
The story is very simple. I actively communicate with the coffee circle in many European countries and Russia. And so it happened that he met with the finalist of the world championship for the preparation of coffee in Turku - Vadim Granovsky. This is a very interesting person, professional barista, and even from Kiev.
It is not only taught me how to make coffee, but also what prompted the Turks to be used for this. Well, as I taught. Dahl recipe, which I will share with you in the next issue and told what to do. I yet do as best I can. I do not know whether the right, but about the results in the next paragraph.
So, coffee in Turku. When I first prepared and tasted the first sip became an ardent fan of this incredible, by their taste and aromatic characteristics, drink! He is not like any filter coffee, any compressed. Something completely different. That is, it has some of the characteristics of all the ways.
On the palate, the body of the beverage (that is, his feeling that can be called "fortress", the intensity of the taste of the drink) is not complete, of course, as in the espresso , but much better than the filtered drinks. And its aroma and flavor range is much wider and more expressive than the espresso, though less extensive than the filtered coffee.
I really liked it! Incredibly delicious, fragrant, velvety. For a long finish. Nice vigor. Just drink will take a worthy place in my diet. Most of all I like to drink it in the afternoon.
And you prepare coffee in the Eastern Turk in the house? If yes - then share your recipes and tricks:)