How to brew coffee in cezve

The classic cezva (cezva) made of copper is a dish that has reliably served coffee lovers for many centuries. Other types of coffee makers, including automatic ones, cannot replace it from the modern kitchen. The reason is simple: the drink in it turns out to be rich, aromatic, variable: in general, the way it should be. The main thing is to follow the correct recipe.

Popular recipes

It is curious that in the old cookbooks it was even recommended not to try to brew oriental coffee, if there is no special dish - that is, the cezva. Copper has long been recognized as a material for a cezve pot with a narrow (but widening) throat and wide bottom. Nowadays, it is enough for the owner of such once exotic tableware to know a few simple rules.

If brewed according to the eastern canons, then it is advisable to buy finely ground coffee. Usually three to four teaspoons of ground Arabica in 200 ml of water will give the desired result. If you want to brew coffee stronger or weaker, you can increase (even double) or, on the contrary, reduce its amount. A quality variety will create the required richness in any case. The finished drink is not filtered, sometimes it is allowed to settle just a little.

Pouring the grind already poured into the cezve with cold or hot water is a matter of taste, the main thing is that it is well cleaned. Sometimes it is suggested to lightly stir the coffee with water before starting preparation. But it is worth cooking on low heat, carefully observing the rise of the foam-cap. You cannot knock it down, and it is very important not to "miss" the moment of readiness: coffee should not boil, run away, digest. The neck serves as a space for the expanding foam. The whole process will take a few minutes, depending on the size of the cookware.

The ability to independently adjust the cooking time and the foam on the drink is a big plus, especially for coffee lovers who want to properly brew Arabica. An unfiltered drink is a special treat for connoisseurs who buy quality coffee beans and grind it just before brewing.

What is added

One of the advantages of brewing a drink in a cezve is the ability to add sugar and spices immediately when pouring dry coffee. Other devices do not allow such nuances. It is worth practicing classic or sophisticated options: using regular and caramelized sugar, cardamom and cinnamon, ginger and nutmeg. Citrus zest, cloves, a grain of salt will not damage the mixture of Robusta with Arabica, will reveal and improve the taste of the blend.

Interestingly, it is when heated in a cezve that coffee combines perfectly with orange juice, although it usually refers to the ingredients that complement the finished drink. And there are countless additions to coffee that is already poured into cups or glasses: from milk and cream to cognac and liqueurs. Various syrups are in demand, mint and lemon balm are interesting as additions.

How much volume do you need

Choosing a cezve, you need to calculate the optimal volume for you. It is better to fill the container completely (up to the narrow neck): this makes the drink tastier. Too large a cezve is unnecessary if only two small morning cups are required. How many cups will actually be drunk at breakfast? As you know, coffee is not prepared for future use and is not warmed up ...

The online store "Coffeeynya" coffeeynya.ua offers cezves from 200 ml to 850 ml. It is easy to calculate your own needs depending on the volume of the cups and the number of people. It is reasonable to have two different cezve: one for a cup or two, and the other for a large company. The standard dosage of coffee and water in this cookware is based on a one-to-ten ratio. Based on this formula, it is customary to determine how much coffee to buy for daily consumption or for receiving guests.