Coffee brewed with milk is sometimes called “Warsaw coffee.” In the territory of the former USSR it was also sometimes called “Viennese coffee,” although this is not entirely true - Viennese coffee is still brewed with water, and milk is added to the finished drink.
Turkish coffee with milk can be prepared using different technologies. To prepare one serving of the drink you will need:
- Turk with a wide throat;
- 150-200 milliliters of milk;
- a teaspoon of finely ground coffee;
- regular or cane sugar to taste;
- cinnamon and cardamom on the tip of a knife (if desired).
Recommendations for brewing coffee in Turkish
A thick, rich, strong drink that gives an intoxicating aroma can be brewed at home, knowing the nuances of its preparation. The traditional cooking option is to use special utensils - Turks.
Important. When choosing Turkish material, you should focus on personal preferences. The form that is ideal for home use depends on how much of the drink will be prepared at a time.
It is not advisable to prepare a large amount of drink in a Turk at once.
According to professional baristas, the larger the quantity prepared in one brew, the worse the taste and aroma properties of the drink will be. The optimal volume of a coffee drink prepared in a Turk, whether it be water-based or coffee with cream, when brewed in a Turk is 100-150 ml. Before starting cooking, the Turk must be doused with boiling water in order to avoid the effect of temperature contrast. For the same purpose, the dishes can be held over steam for a short time or placed on a lit burner. Cooking according to the rules is always the right “set” of ingredients. So, for example, in order to properly brew Turkish coffee on the stove with milk, it is important to choose milk with a fat content of 3.5% and a protein content of 2% or more. The density of the foam of the finished drink will depend on the degree of fat content of the milk.
Cooking duration
A true coffee lover knows that the most important thing in the brewing process is not to “overexpose” it, and to remove the Turk from the heat in a timely manner. This is what ensures a thick, dense foam that preserves the taste and aroma as much as possible. On average, depending on the volume of the pot and the characteristics of the stove, the process of brewing an invigorating drink takes from 2 to 4 minutes. For those who decide to brew coffee with milk in a Turk, it is important to know that this process is somewhat different than when brewing with water. The main difference is that milk has the property of boiling quickly, and accordingly, the heating time is significantly reduced. Therefore, if you decide to treat yourself to milk coffee, you should carefully monitor the preparation process to prevent the milk from “running away.”
Making Turkish coffee is not as easy as it seems at first glance
Classic cappuccino
This is another type of coffee drink that will not leave anyone indifferent. Coffee can be prepared according to any recipe. While the milk is being prepared, it is recommended to cover the Turk with a saucer and leave to infuse. Pour milk into a container and bring to a boil. We remember that the fat content should not exceed 3.5%. As soon as the liquid boils, remove from heat and beat until stiff foam using a mixer. Fill the cup with coffee 1/3 full. Next, add the hot milk that remains at the bottom of the bowl after whipping. We complete the coffee “composition” with white hard foam (spread it with a spoon). For additional decoration, you can use ground cinnamon or grated chocolate.
Features of making Turkish coffee with foam
Aromatic, thick foam is the most attractive part of a freshly brewed drink, for which many people abandon the instant option in favor of the custard version. In order to achieve foam, you should warm the Turk well, then pour coffee into it at the rate of 2 teaspoons per 100 grams of water. For those who want to brew Turkish coffee with milk at home, the proportions should be observed in the same way as in the water version. Of course, you can put either more or less powder in the Turk, but this particular option is considered ideal and universal in strength.
After you have poured the powder into the Turk, it is advisable to heat it dry over a fire - it is important to be careful not to burn the Turk. This is an optional part of the ritual, but it is this technique that allows you to provide the drink with an expressive aroma.
After the powder has warmed up well, add water or milk, sugar if desired, put the Turk on the fire and bring to a boil. It is better to do this over low heat, and as soon as you notice the formation of foam, you should immediately remove the Turk to the side. This should be repeated several times, depending on whether a large or small Turk is used for cooking. The most important thing in this process is to ensure that the foam does not burst, this can greatly affect the aroma of the drink. At the end of cooking, to get rid of the grounds, you can lightly hit the Turk on the table - this way the powder will settle to the bottom, and you can enjoy delicious coffee with a nutty thick foam.
Important. Sugar plays a significant role in the formation of coffee foam. It prevents the water from heating up quickly, causing the drink to boil more slowly. This allows you to make the foam more fluffy and dense.
Helpful coffee brewing tips
To make the drink a success, use 4 tips.
- When cooking, add a pinch of salt to the liquid. A flavor enhancer will reveal additional shades and help you experience the characteristics of the variety.
- Dry ingredients are mixed with dry ingredients, liquid, viscous ingredients are mixed with water or milk. Only after this are they connected to each other. You can deviate from the rule only when the recipe technology involves other steps.
- It is better to calcinate the medium, coarse powder before cooking. Not for long, up to a minute, so that the raw material does not have time to char. The action will help release the aroma.
- When boiling, the aromatic oils leave the drink. If you miss a moment, let the liquid boil, it will turn out less rich.
Try not to neglect nuances and technologies. Every little detail is important for the taste of the drink, such as the heating speed and the thickness of the bottom of the cezve.
If you don’t have a coffee grinder at home, ask the store to grind the raw materials. But then do not take more than 50 g - the reserves will quickly be used up and will not have time to lose their taste.
Turkish coffee with milk recipes
Another name for a drink brewed with pure milk is “Warsaw coffee.” If you decide to choose this cooking option at home by brewing Turkish coffee with milk, you should know that the recipes for its preparation can be completely different: from the classic gentle drink to variations with spices or honey. Therefore, for everyone who is interested in whether it is possible to brew coffee with milk in a Turk with the addition of additional ingredients, we can say a firm, confident “yes”. But the choice of additives for such a drink depends on the personal preferences of the coffee drinker. Possible options will be discussed below.
Classic recipe
The classic recipe for cooking with milk is quite simple, and is almost the same as cooking with water. Let us recall the sequence:
- Warm up the Turk.
- Add coffee powder and heat.
- Add sugar and milk (it is important not to mix the ingredients).
- Bring to a boil, remove. Repeat the procedure several times until thick foam forms.
- Pour into cups.
With milk and honey
For those who do not like or do not consume sugar, there is an alternative option for making sweet coffee. This is coffee with milk and honey. This drink is characterized by a pronounced aroma and mild taste, but there are a number of nuances that distinguish this preparation option from traditional brewing:
- honey is added not at the beginning, but at the end, to the finished drink;
- before adding honey, cool the drink to 60 degrees; at high temperatures, the waste product of bees loses its beneficial properties;
- the amount of honey per standard cup is 1-2 teaspoons.
Caramelized coffee with milk
Coffee brewed in Turkish traditionally differs from instant coffee in its beautiful caramel color. There is a method that makes it possible to achieve not only a beautiful color, but also a rich caramel aroma. To do this, you need to change the traditional order of preparing the drink.
- Pour a spoonful of sugar to taste into the bottom of the Turk and put it on the fire.
- When the sugar begins to melt, add 1-2 tablespoons of milk and stir lightly until completely dissolved.
- Add coffee powder, the rest of the milk, and continue cooking according to the traditional recipe.
On a note. Even those who don’t like to drink it with milk speak about the delicious taste of “caramel” coffee, so it’s worth trying this recipe!
Submission rules
There are several secrets to serving coffee drinks made with dairy products. Among the main ones are the following:
- To preserve the resulting foam, it is recommended to initially separate it and transfer it with a spoon into a separate cup. After pouring the drink, the foam is evenly placed on the surface.
- Immediately after removing the Turk from the stove, you cannot pour the drink into cups. It is extremely important to let it sit for a couple of minutes. Thanks to this, the grounds will settle.
- Classic black coffee is served in small cups. For a milk option, you should choose a larger glassware, and for a latte, a tall glass.
Anyone can brew a coffee and milk drink in an ordinary Turk. To do this, you need to choose the right dishes and use quality products. By strictly adhering to the recipe, you will be able to achieve excellent results. The resulting coffee will exceed all expectations.
How to choose a coffee grind
To get the perfect drink, it is important to choose the right coffee. Professionals recommend considering the following factors when purchasing:
- Shelf life. After a long stay in the package, the beans lose their aroma.
- Grinding degree. High foam and aroma are achieved by finely grinding the beans.
- Country of manufacture. Traditionally, Central and South America are considered the best in coffee growing.
- Variety Arabica is considered a universal variety. If you are a lover of strong drink, choose Robusta, or the option of combining it with Arabica in a 1:1 ratio.
Preparing the grains
Rules for selecting coffee beans for brewing in a cezve:
The beans should be medium roasted, never darker. Roasting too strongly produces coffee that is too bitter with a burnt taste and smell;
Strong roasting increases bitterness and reduces sourness in coffee. Cooking in a cezve further smoothes out the sourness of the taste. For this reason, lovers of sourness can choose a very light roasted grain;
Elite varieties with a strong aftertaste are not worth pursuing. To brew coffee in a cezve, it is enough to buy high-quality Arabica coffee with a soft taste. These include Kenyan varieties.
The selected type of grain should be ground in a specialized store or ground at home immediately before cooking. Real coffee gurus prefer this method. The grinding will also be according to your preference. The intoxicating aroma during cooking will create a pleasant aura at home. This way you can cheer up both yourself and your neighbors.
What spices can you use?
Spices are a universal way to diversify familiar dishes. Coffee is no exception, but if you prepare this drink with milk, you need to be careful with spices. In order not to spoil the taste and aroma, “neutral” soft spices are added, such as ground cinnamon, vanilla, cardamom. These ingredients will highlight the taste of the milk drink and, at the same time, add piquancy to the drink. They should be added at the end of cooking - at the boiling stage in the Turk.
Coffee brewed with milk is a drink with a light and pleasant taste that even those who do not consider themselves coffee lovers will appreciate. Thanks to the nutritional value that milk provides, it gives a boost of vigor and energy. A variety of ways to prepare a milk drink will allow even demanding gourmets to find the ideal option.
