Turka is the key to success in making Turkish coffee

The term “cezva” has Arabic roots, and this coffee pot is called Turkish because it is used to make Turkish coffee.
In appearance, it is a small metal vessel with an open top and a narrowed neck, with a long handle attached to the side. The traditional material for its production is forged copper, but it is also possible to use other raw materials: brass, cupronickel, ceramics, aluminum or even silver.
The inner surface of the cezve today is covered with a layer of food-grade aluminum, since direct contact of copper with water or coffee is harmful to human health.

A turk is a small pyramid-shaped container (the bottom of the vessel should be several times larger than its neck in diameter) with an elongated holder and a thick bottom, intended for brewing Turkish coffee.

In the very name of the vessel - “Turk” or “cezva” - there is a hidden hint of its feminine origin. The unity of opposites - the masculine essence of coffee and the feminine soul of Turka - provides balance in the process of preparing this invigorating drink.

It is necessary to always monitor the cleanliness of the coffee pot, because an immaculately washed cezve is the key to unusually tasty and aromatic coffee. To achieve this effect, try not to use it to prepare any other drinks.

For daily use, it is worth buying a copper Turk, as it is quite durable and easy to use. Moreover, evenly heating copper allows you to prolong the pleasure of making coffee, which makes it even tastier.

The process of preparing the vigor drink itself is quite simple. A little sand mixed with pebbles or salt is poured into a metal box with an open top, and then heated to maximum temperature for a couple of hours. The cezve is placed in this kind of oven, where hot sand covers and evenly heats its walls.

Relatively recently, ceramic Turk has also gained popularity, for the manufacture of which specially processed clay is used, which makes it possible to achieve a less loose structure of the material. This property of the clay prevents the mixing of different aromas, which makes it possible to prepare different types of coffee in this Turk.

The thick walls and bottom of the ceramic vessel have a positive effect on the taste of the finished drink, since the process of its preparation does not end after the Turka is removed from the heat.
The heat accumulated in the thick layer of clay continues to slowly brew the coffee, preventing the essential oils from evaporating instantly. Equally important is the ability of ceramics to allow air to pass through, which allows you to saturate the drink with oxygen and make its taste even more expressive. Ceramics are very easy to use and do not require special care.

Its only drawback is its fragility, since when heated it becomes even more fragile. But these minor shortcomings are compensated by the taste of perfectly prepared coffee!

If you want to brew traditional Turkish coffee at home and also enjoy the manual process of preparing it, be sure to use a cezve. After all, only following the classic recipe for brewing this life-giving drink, which involves the use of Turk, will help reveal all the sophistication of the taste of your coffee.