Electric Turk, principle of operation, additional elements, material

Historical information about the Turk

First, you need to remember what a common device for making coffee by hand is – a Turk. It appeared in Turkey, but there they call it cezva. This is an Arabic word that refers to burning coals or wood because the coffee was prepared in a vessel over a fire.

The appearance of this vessel goes back centuries, when nomadic tribes from Africa - pioneers in making coffee - brought the cezve to the Arabian Peninsula, from where it came to Turkey.

The first instruments were made of copper. The advantage of the material is that it heats up evenly and lasts a long time. In addition, the metal can be decorated with decorative embossing or an embossed pattern.

Copper has bactericidal properties, so it disinfects the water used to prepare ground grains. This is not important now, but in ancient times, before antibiotics were discovered, people in the south often died from infectious diseases.

The principle of brewing Turkish coffee

Brewing Turkish coffee is not very difficult, but you should know under what conditions the most delicious and rich coffee is obtained.

The recipe is as follows:

2 - 3 tablespoons of ground grains are poured into the cezve.

Pour water. You need to choose the ratio yourself so that the strength is optimal.

Place on fire and bring to a boil.

Remove the container as soon as the foam begins to rise. Let it cool a little.

This algorithm is repeated 3 - 5 times - heated and removed from heat.

You cannot boil the tea leaves. The Turks say that the taste changes for the worse and you should not treat your friends with such a drink. In fact, all that is needed is attention to the preparation process, since the foam can escape and the drink will be spoiled.

Features of extraction processes when preparing Turkish coffee

The uniqueness of a coffee drink, properly prepared in a Turk, largely determines its aftertaste, which lasts a very long time. It is unlikely that it will be possible to achieve the same result with other methods of preparing coffee, since its formation is determined by the specific processes of boiling water in the cezve.

Boiling in a Turk is a process of several stages

At the first stage, gases (carbon dioxide, oxygen) dissolved in water begin to expand and form centers for the nucleation of microbubbles on coffee particles and microcracks in the walls of the cezve.

The second stage is an increase in the number of bubbles. The coffee particles on which they formed begin to float to form a cap. Microbubbles formed on the walls and bottom begin to break off and rise to the surface. If the thermal conductivity of the cezve material is sufficient or it provides the possibility of heating by infrared rays, then in the narrow part of the neck of the cezve the temperature is sufficient for enhanced extraction of oils from coffee particles.

At the third stage of heating, the process of increasing the diameter of the bubbles occurs. They reach such sizes that the Arichimedes force exceeds the force of adhesion to the surface of the cezve material, the bubbles begin to break off en masse and rush upward. If pure water were heated, the bubble on the surface would burst and steam would escape from the liquid. But when cooking in a cezve, a film of oils has already formed on the surface in the narrow part of the neck, which prevents the escape of air, so the formation of foam begins.

At the fourth stage , which begins when the temperature of the bottom layer of water increases to 50˚С and lasts until it rises to 80˚С, convection processes begin - warmer water rises up, colder water from the upper falls down. The contents of the cezve begin to mix intensively. At the same time, the number of bubble formation centers and places where they break off sharply increases, and heat transfer from the walls of the cezve increases. Intensive separation of bubbles enhances extraction processes.

At the fifth stage , which begins when the heating temperature reaches 70˚C, the massive formation of microbubbles (the so-called whitening of water) begins, and the intensity of their detachment from the surface of coffee particles sharply increases. Each bubble takes with it a certain amount of substances that determine the taste and aroma of coffee, the newly formed one repeats the process, the extraction intensifies.

At the sixth stage, bubbles rising from the bottom of the cezve begin to form threads that stretch to the surface, taking with them molecules of the liquid, and the formation of its turbulent movement begins.

The seventh stage is the stage of turbulent boiling; in the “water + coffee” system, intensive mixing of the drink begins, increasing the transition of substances into solution. This is the last stage of coffee preparation.

The eighth stage is the predominance of turbulent flow over convection flow, or active boiling, which is accompanied by the appearance of very large bubbles on the surface, seething. When preparing coffee, this stage is unacceptable.

To obtain real Turkish coffee with fully expressed taste and aroma, which are inherent in this type of bean, it is important to extend the time of stage seven as long as possible. When cooking on an electric stove, it is enough to set the heating mode to 95˚C when re-brewing the drink and warm it up for quite a long time at this temperature without allowing it to boil. Bedouin coffee is prepared in this way for up to eighteen hours.

The shape and material allow you to preserve coffee oils in the drink. Ceramic Turks have a high heat capacity, which allows you to slow down the process of making coffee and also simmer the coffee after the Turk is removed from the heat.

Rules for a tasty drink when brewing by hand

Although the Turk seems like a simple item, there are several secrets on how to prepare a real oriental drink:

Only soft spring water is used so that the taste of the grains does not deteriorate or become distorted.

The beans are crushed as much as possible - into dust, so that the coffee turns out thick and aromatic. Small particles release the essential oils contained in the grains faster.

Sugar is added along with tea leaves and spices.

You should drink Turkish coffee after a glass of water, as the drink is strong and can cause dehydration if consumed frequently.

Electric Turk - features

The principle of operation of an electric Turk lies only in the difference in the method of heating water. This happens with the help of a base on which the cezve is placed. The container itself has a standard shape: a wide bottom and a narrowed neck.

How to make coffee in an electric pot:

2 - 3 teaspoons of ground grains into a container.

Add sugar and spices if the coffee is made according to the classic Turkish recipe.

Pour 100 ml of water.

Plug in the base and let the coffee warm up.

When boiling, remove the container, cool slightly and return to heat.

Depending on the model of the electric turk, which can automatically monitor rising foam or not have such a function, you need to monitor the cooking process. Otherwise, the drink will run away and flood the base, which could lead to repairs.

Advantages and disadvantages

The advantages of electric Turks include:

Quick boiling - in 1.5 minutes - for those who save time.

You can take it with you on a trip. In a hotel where there is no gas stove, the coffee maker can be plugged into an outlet.

There is a choice of container sizes - for one or two servings, or even more.

You can choose by material and cost.

Video: Coffee in an electric Turk Kelli KL-1444

Particularly advantageous are models that have an auto-shut-off function when boiling. There are few such brands, but they exist. Automatic shut-off allows you to prepare a drink almost as tasty as manual brewing.

Of the minuses:

For connoisseurs of a rich drink, rapid boiling is a disadvantage, since the grains do not have time to be extracted into the water.

Devices without automatic shutdown require constant presence to monitor the process.

Electric Turks with automatic shut-off when boiling are expensive, they are more difficult to buy, but their rating is better and higher than all other models.

To choose the right model, it is important to pay attention to the following details:

Volume. You should not buy a large-volume device, but cook 1-2 servings, since the narrowed neck in this case does not work - it does not hold back the foam, and the aroma evaporates. It is difficult to control boiling with this method.

Power. In this case, an overly powerful device is not needed. It is better when the coffee boils slowly, like over a fire or sand.

The design of electric Turks is matched to the interior of the kitchen - it is inappropriate to give advice here.

Devices with auto shut-off

Turkish coffee makers with automatic shut-off are the best models in the rating of electric Turks. Their advantage is that the automation controls the rise of the foam and prevents the drink from spilling out of the cezve.

Electric Turks with auto shut-off are designed exclusively for brewing coffee. Many people have adapted to boil milk for baby food in them, since the milk foam also rises during boiling, and the device turns off in time.

Some models brew proper Turkish coffee - they turn on and off twice, which is enough to get a tasty drink. If desired, you can turn on the device again.

The best electric Turk of this modification has a display and displays various warnings on it, for example, add sugar.

As for the price, it is much higher than regular models. It is not recommended to save on the device if you want to drink delicious coffee every day, otherwise in a couple of weeks the coffee maker will take its place on the far shelf.

Electric Turk without auto shut-off

These devices can be used universally:

heat water for tea;

warm up food for children;

make cocoa with milk;

make coffee.

The difference is that the cooking process must be monitored so that the top layer of grounds does not spill out.

There are cheap models that don’t even have a power button - the device starts heating water when the cezve is placed on a base connected to the network.

The disadvantage of cheap devices is poor assembly and plastic housing. These models are not made in China by the best craftsmen, so such a device will not last long.

Advantages and disadvantages of electric Turks

Like any other item, electric Turks have their own set of advantages and disadvantages, but fortunately, the disadvantages of Electric Turks are much less than the advantages. Just a few of them will be listed below:

CONVENIENCE: The first and most important benefit is convenience. Thanks to the presence of an electric turk, you only need an outlet. This means that you can take it with you to work or somewhere else where you have a unique opportunity to make delicious and aromatic coffee.
SIMPLICITY: Electric Turks are very easy to use and, in fact, the owner only needs to press the power button. Unlike complex coffee machines, there is no need to use numerous capsules and filters - just pour ground coffee inside the flask and add water. In addition, the electric Turk is easy to clean under cold water.
SAFETY: Electric Turks are safe to use, as they are protected by reliable insulating materials that prevent short circuits. Thanks to the special materials used to create it, any possibility of getting burned is eliminated.
FAST: Compared to regular Turks, electric models are equipped with a drive that allows you to boil water in less than a minute. In comparison, using a regular pot requires you to wait at least 3-4 minutes before the water in the pot starts to boil.

As for the disadvantages, the electric Turk has few of them. The only drawback is, perhaps, the lack of an automatic shutdown function, and even then, this occurs only in some models. In all other cases, you don’t have to worry about this at all.

Rating of models without auto shut-off

What models can be found in domestic electronics supermarkets:

Electric Turk Gorenje. The power of the device is 800 W, which prevents the water from boiling quickly, so the coffee powder is better extracted. The walls inside are made of stainless steel, and the top is made of plastic - this allows you to reduce the temperature of the body during cooking. The volume of the cezve is 300 ml and is designed for 3 servings of coffee.

Endever Costa 800 W, 300 ml. The body is made entirely of stainless steel, so it is not recommended to touch it during cooking. It boils quickly, so the coffee turns out watery. It is necessary to observe the grinding and turn on the device several times.

Centek is a model without a button, but cheap. The coffee begins to brew when the cezve is placed on the base; it cannot be left on the stand, as the device will burn without liquid. The power is 1,000 W, which is absolutely unnecessary because the water boils too quickly. Plus - steel body.

Kelli is one of the cheapest models in a plastic case. The handle, unlike other Turks, is not removable or foldable, so it needs a separate place in the kitchen so as not to accidentally catch the cezve while making coffee.

Sinbo is suitable for those people who need to quickly brew coffee, since the device has a power of 1,000 W and boils water in just over a minute. The case is made of plastic and is therefore susceptible to mechanical damage. Of all the known electric Turks, this is the fastest.

Of the options considered, the most optimal in terms of price and quality is the Gorenje brand electric Turk.

The devices can be used for different purposes. Almost everything is made in China, using poor quality plastic that stinks for days and transfers the “aroma” into the drinks.

If you know what real Turkish coffee tastes like, then it is better not to buy high-power coffee makers - the comparison will not be in favor of electric devices.

How to choose the right electric Turk

When choosing a suitable electric Turk, you should follow these tips:

Choose a cone-shaped shape with a narrow neck and a wide bottom;
Wall thickness plays an important role;
The volume of the Turk should be 300-500 ml;
The flask should be made of a material with high thermal conductivity, for example steel;
To make the cooking process as fast as possible, select a device with a power of at least 750 W;
The device with a long wooden handle is practical and will last a long time. The handle will not get so hot and certainly will not melt;
Models with automatic shut-off when boiling remain the ideal option.

Popular manufacturers of electric Turks

The simplest and most classic option, working on the principle of an electric kettle - The device prepares coffee in 3 minutes, the capacity is enough for 3 cups. The heating disk is made of stainless steel so the device will last a long time.
Delimano with a capacity of 250 ml, the ability to rotate on a stand. Compact product. Easy to care for. Power is 870 W, but there is no auto shut-off function.
Endever KR-220 with a comfortable foldable handle is made of heat-insulating plastic. Stainless steel container, capacity 300 ml, power 800 W.
The Beko BKK 2113 model has an automatic shutdown function when boiling. Despite the capacious 500 ml flask, the power is significantly less - 600 W. A sound signal notifies you when the drink is ready, and the modern Spinjet system ensures thick and dense foam;
Gorenje with a power of 800 W will prepare a drink with a volume of 300 ml in an instant. it rotates 360 degrees, but the handle is made of plastic;
Kelli is roomy, powerful and has automatic shut-off. It has a special tank that constantly warms up the drink.
The most expensive and comfortable is the automated TimeCup. Temperature sensor, time sensor, touch buttons that allow you to set a shutdown timer. If you cover it with a lid, the drink will retain its aroma and taste for a long time.

Rating of electric turks with auto shut-off

The best electric coffee pots with automatic shut-off are significantly more expensive than the previous group. Some are produced in Turkey and used in local cafes, so it is worth paying special attention to them. For example:

Beko coffee maker. It is equipped with an optical sensor, so the design of the electric turk is different - it looks like a box in which the cezve is placed. The sensor is located on top and monitors the process. During operation, the container is raised and sealed with a seal located at the top, which improves the extraction of grains.

Heating occurs twice, then the device finally turns off. There are models with the ability to prepare coffee in two containers - they are equipped with a water tank from which you can add liquid to the cezve.

The model costs the same as a carob coffee maker - about $100, but it makes real Turkish coffee. Almost no maintenance is required - every two weeks .

Timecup is the Chinese equivalent of Beco. If it were not for poor assembly, the device would be the best in terms of price and quality ratio. There are several programs that differ in the speed of heating water. During operation, the coffee maker heats the water three times and turns off.

The design feature is a non-removable glass made of ceramic, so the device is inconvenient to wash, because water should not get on the electrical unit. Due to shortcomings, the Turk often breaks down - its contacts burn.

The cost is not cheap - about 7 thousand rubles. The previous model costs about the same, although Beko is much more durable in terms of service life.

The choice is small; in fact, you can only safely buy the Beko brand.

The second coffee maker is not worth the money, because it will cost even more money on repairs and all kinds of replacement parts.