Brewing the Perfect Cup: A Guide to Delicious Coffee

European latte and strong Turkish coffee are familiar to all of us. While they may seem similar, they are quite different. The taste, thickness, and strength of the coffee depend on the bean variety, type of coffee, roasting methods and intensity, and the grind size. There are two main types of coffee beans: Robusta and Arabica. Most well-known producers offer a blend of these, typically 70% Arabica and 30% Robusta. Arabica is cheaper and contains less caffeine, while Robusta is more expensive and has a richer flavor. Different varieties and types of coffee have distinct tastes and abilities to form foam.

Coffee Production and Popularity

Coffee is one of the most produced commodities in the world, second only to oil. Interestingly, the countries that set coffee trends often do not have their own plantations. While coffee grows in Brazil, Colombia, Ecuador, Guatemala, Papua New Guinea, the Philippines, Haiti, and Vietnam, it is popularized by countries like France, Italy, Turkey, Armenia, and the USA.

Essential Tools and Ingredients

To brew a delicious and aromatic coffee, you will need:

A copper turka (also known as a cezve) with a narrow neck. The shape helps create a film on the surface of the coffee, under which the coffee brews.
High-quality coffee beans. Choose beans with a rich, robust aroma without any artificial additives or flavor modulations. The coffee should be strong, and the aroma should be thick and full-bodied.
Clean, cold water. Use filtered, bottled, or artesian water. Avoid using warm water, as it can negatively affect the taste of the coffee.

Brewing the Perfect Cup

One of the key attributes of Armenian coffee is the foam. To achieve this, use a turka as described above and stir the coffee once when all the ingredients are combined and the water is added. Then, simply wait.

When the coffee is brewed, carefully spoon the foam into the cup and then gently pour the coffee. Brew slowly on low heat. Coffee made in a hurry is not traditional Armenian coffee.

The coffee should not boil. If it boils, it might be Italian, but Armenian coffee does not boil. It should always be on the verge of boiling. The coffee is ready when the liquid starts to rise along the walls of the turka, and bubbles appear.

Stirring: French culinary experts believe that coffee should be stirred three times and brought to a near boil three times. Stir once when you add the ingredients, once when it heats up, and once just before it almost boils. When the foam starts to rise along the edges, remove the coffee from the heat and repeat this process three times. Eastern coffee, on the other hand, is stirred only once, right after placing it on the stove. However, it should still not be allowed to boil.

Proportions and Water Volume

Find your ideal proportion and remember it, as the thickness of the coffee is a matter of personal preference. Turkish and Armenian coffee is served in small cups of 50-70 ml and is brewed strong, not only because of the small amount of liquid but also due to the very fine grind. In Europe and America, coffee is made weaker and served in larger glasses.

It is most convenient to measure by cup or by turka. For example, for half a turka, use one spoon of coffee. Or for your favorite cup, use one and a half spoons. In the latter case, for accuracy, pour the water into the cup first, and then from the cup into the cezve.

Sugar and Sweeteners

The tastiest sugar to use in coffee is brown cane sugar. You can also use refined sugar or granulated sugar. If you add sugar cubes, remember to stir when the liquid heats up so that the sugar dissolves well.

If you do not have brown sugar at home, try adding honey instead of white sugar. Keep in mind that honey is sweeter than sugar, so stir it when the coffee is slightly heated. Also, remember to stir if you have added refined sugar rather than granulated sugar.

Tips and Tricks

Do not pour the coffee completely; leave the grounds at the bottom of the turka.
Rinse the turka immediately and without detergent, at most wipe it with a sponge.
Always refer to coffee in the masculine gender, or it might get offended and not brew properly.

Additives and Spices

If you want to add something to your coffee, consider using nuts. However, it is better to buy nut syrup. Spices in coffee are a separate, extensive, and interesting topic, and everyone has their own preferences.

Basic set of spices:

Nutmeg: Adds aroma to the coffee. You can add a pinch to a teaspoon of ground nutmeg or brew coffee with half a nut. Adjust according to your preference.
Cardamom: Only a small amount is needed per cup of coffee, on the tip of a knife. Some believe it aids in weight loss and reduces the harmful effects of caffeine.
Cinnamon: Use sticks, as they are convenient to grate or shave, retain aroma and flavor longer, and can be used in other dishes. They are also beautiful.
Vanilla sugar: Easy to use and hard to overdo. It also smells pleasant throughout the kitchen. You can also use vanilla pods.
Mint: Mint bushes grow well at home in pots. They grow all year round, and when trimmed, they become even bushier. For coffee, you can crush a fresh leaf in your fingers. You can also dry branches with leaves: dry for a couple of days, then store in a jar and crumble finely before adding to coffee or tea.
Honey: The taste of honey greatly influences the overall flavor. Like cane sugar, it contributes not only sweetness but also its own nuances. Linden and May honey are very mild in taste.
Red hot pepper: For those who like it. If you add it, use chili, not paprika. Use a very small amount, on the tip of a knife. Drink such coffee with food or after a meal, as it is not beneficial on an empty stomach.

Recipes

Armenian Coffee

Traditionally, Armenian coffee is brewed in a cezve, a copper turka with a narrow neck. It is stirred once, immediately after adding all the ingredients. Just before removing it from the heat, carefully spoon the foam off the coffee and transfer it to the cup. Then, pour the coffee along the wall of the cup. The foam does not always appear immediately, so do not be disappointed. Coffee is delicious with or without it. It is more of a decorative element.

For preparation, use the finest ground coffee, almost like dust. Ideally, the beans should be brought from Armenia, as the taste of the drink is a combination of the grind of the beans and local roasting. However, any other aromatic and strong coffee will do. Armenian coffee is brewed slowly, about 4-7 minutes on a gas stove and a little longer on an electric stove. However, it should be brewed on low, slow heat.

Ingredients:

Ground coffee beans – 3 tsp
Sugar – 3 tsp
Water – 210-300 ml

Instructions:

Pour coffee and sugar into the turka.
Place on low heat.
Stir (once!)
Just before it is ready, spoon the foam off the coffee and place it in the cups.
Without bringing to a boil, remove from heat.
Pour into small cups, pouring along the wall.
You can sprinkle cinnamon powder on top.
Serve with a glass of ice water.

Coffee with Mint and Rum

Ingredients:

Coffee – 2 tsp
Sugar – 2 tsp
Water – 350 ml
Crushed mint – a pinch
Cinnamon (optional) – a pinch
Cream – to taste
Rum – 50 ml

Instructions:

Grate the cinnamon stick a little on a grater or shave it with a knife.
Pour coffee, sugar, and vanilla sugar/a pinch of cinnamon into the turka.
Place on low heat.
After 30 seconds, add mint to the cezve.
Pour the coffee into a tall cup and add rum.
You can decorate with cream and mint leaves, strawberry pieces.

*It is better to add either cream or cinnamon to avoid a cacophony of flavors.

Coffee with White Porous Chocolate

This coffee is an original find. Chocolate is as tasty as marshmallows but gives the coffee a creamy taste. Brew the coffee, and in the finished drink, place 4-5 pieces of white porous chocolate. Wait until it melts a little, drink the coffee, and eat the chocolate.

Ingredients: