Welded from ground coffee beans is a favoritedrink of many. A cup of fragrant invigorating drink in the mornings became for them a kind of ritual. However, true connoisseurs of coffee know that its exquisite taste can be felt only if you properly weld the ground grain. Currently, there are several ways to cook: from traditional Turks to modern coffee machines. Despite this, the cooking principle is always the same: under the influence of hot water, extraction takes place - natural essential oils are extracted from ground coffee, which give a unique taste and aroma. At home, Turks or Jezves are most often used to make coffee beverages. Traditionally, they have a bottom-expanding shape and are made of copper with an inner coating of a thin layer of tin. This form of the Turks is not accidental, the tapering neck helps to preserve the special smell of coffee as much as possible. In order to properly weld the ground coffee at home, except for the Turks, you need only 3 ingredients:
The preparation of coffee in a Turkish is also interesting because the taste of the drink can be varied with the help of various additives, for example, salt, pepper, nutmeg, cinnamon. 
How to choose the right coffee?
Thinking about what to weld the right coffee,It should be taken into account that much depends on personal tastes and preferences. Someone spends a few minutes preparing it, for others cooking is a special ceremony. In any case, you need to consider several points. It is best to buy raw coffee beans: they almost do not smell and are painted in greenish color. Before use, they must be fried. This procedure is performed in the following order:
For roasting, use a thick-walled cast-iron frying pan, which is preheated on a fire.
Then the green grains are poured into it with a thin layer. A large number of grains will affect the quality of the preparation.
During roasting, you must constantly mix them with a wooden spoon or spatula.
After a few minutes, the grains will turn yellow, and after a while the moisture begins to evaporate and a crackle will be heard.
After this moment, everything depends on the personal taste: those who love strongly roasted coffee can continue the process until the grains become dark brown.
The entire process of roasting grains takes from 15 to 30 minutes, after which they must be poured on a metal tray or a colander for cooling.
Grind freshly roasted grains can be in about 12 hours.
For those who prefer to buy already fried grains you should know:
The aroma is best preservedfreshly prepared grains. Usually they are packaged in vacuum bags, revealing a very strong coffee smell. Of these grains, you can make excellent coffee.
If you bought coffee, fried for a long time - it does not matter. You can try to fix the situation. For this, the grains are heated in a frying pan for 10-15 minutes, until a strong smell of coffee appears.
Buying grain, it should be borne in mind that independing on the variety, they will have a different flavor and taste. The characteristics of the drink depend not only on the variety, the most common of which are arabica, robusta and Brazilian coffee, but also from the country in which they are grown.
The simplest option is buying a readyground coffee. In this case, you need to carefully study the information of manufacturers on the product, indicated on the package: the country of manufacture, grade, the degree of frying and grinding. 
Making coffee in a Turkish
It is not difficult to cook the ground coffee correctly. To do this, you need to know the sequence of cooking and some subtleties of the process.
In the Turkish pour fresh cold water, not topping upa few centimeters, so that there was a place for the raised coffee foam. In the water, you can add salt to the tip of the knife or a little sugar. This will increase the boiling point of water and make your coffee even more fragrant.
Heat water over low heat.
If you use grains, then grind them betterbefore cooking. The average consumption of ground coffee is about 1 teaspoon with a slide for 100-150 ml of water. The proportions, of course, are approximate and are determined by the trial method.
The best moment for backfilling coffee is when the water begins to boil. The small air bubbles that emanate from the water make it seem muddy.
After dropping coffee, do not stir it immediately. The bulk of the powder will stick to the surface. A teaspoon should be gently podtaplivat it, moistening with water.
When the water boils around the edges of the neck of the Turks, a thin band of foam will appear. At this point, you need to stir the spoon with coffee throughout the volume of the liquid and reduce the fire to a minimum.
Continuing to brew coffee on low heatcarefully monitor the rising foam, constantly stirring the drink. One of the rules of the correct preparation of this drink - water should not boil. At the time when the foam begins to rise quickly, the jets are removed from the fire.
Do not immediately pour coffee into cups. He needs a little brewing. In order to grains of coffee rather settled, a few drops of boiled cold water can be dripped into the Turk.
After waiting a few minutes, you can fill the cup with a fragrant liquid and enjoy, enjoying the fine taste of properly prepared ground coffee.
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