Turkiškas kavinukas 600 ml Maestro MR-1661-6

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Prekė: Turkiškas kavinukas 600 ml Maestro MR-1661-6. Kategorija: Prancūziški presai ir perkoliatoriai.

• Gamintojas: Maestro
• Modelis: MR 1661-600
• Talpa: 600 ml
• Spalva: gray
• Medžiaga: steel

Fantastic crucible MR-1661-6 with a capacity of 600 ml is a perfect solution for lovers of Turkish brewed coffee. Made of stainless steel , this solid and durable product is ideal for brewing aromatic coffee on various types of cookers, including ceramic and induction.

The pot is equipped with a non-heating handle, which ensures comfort and safety during use. Thanks to its dimensions (11 x 23,5 x 9,3 cm), the product does not take up much space, but at the same time offers the right capacity for preparing your favorite drink.

Not only does it allow you to brew the perfect Turkish coffee, but it's also easy to clean and maintain. Treat yourself to unforgettable moments with aromatic coffee with the MR-1661-6 pot.

• Turkish coffee pot / crucible

• capacity: 600 ml

• material: stainless steel

• product dimensions: 11 x 23,5 x 9,3 cm

• non-heating handles

• suitable for all types of cookers /including ceramic and induction cookers/

☕ How to brew Turkish coffee in a crucible

Ingredients (1 small cup – approx. 60 – 80 ml):

• 1 heaping teaspoon of finely ground coffee (preferably ground specially “in Turkish” – very finely, almost like powder)
• Approx. 60 to 80 ml cold water
• sugar – optional (in Turkish sugar is added immediately to water)
• optional: pinch of cardamom or other spices

Step-by-step preparation:

1. Pour water into the crucible

   Measure the amount of water with a cup in which you will drink coffee.

2. Add coffee and sugar

   Put coffee (and possibly sugar/spices) right into cold water.

   Don't mix yet!

3. Heat slowly

   Put the crucible on low heat or gas burner.

   When the water starts to heat up, gently stir to make the coffee dissolve.

4. Creating foam

   Turkish coffee should rise slowly, forming a dense foam.

   When the foam approaches the edge of the crucible, take it off the fire – do not allow it to boil.

5. Foam in a cup

   Take off some foam with a spoon and put it in a cup – this is the traditional element of the application.

6. Repeat the process (optional)

   Put the crucible on the fire again and wait for the foam to rise again. This can be done 2 to 3 times for better aroma.

7. Application

   Pour coffee into a cup of slow so as not to destroy the foam.

   Do not mix after pouring – the grounds should sink to the bottom.

Tips:

• Use very finely ground coffee – the usual “to the machine” is too thick.
• The key is slow heating – too fast boiling will destroy the foam and aroma.
• Turkish coffee is drunk slowly, leaving the grounds at the bottom of the cup.

Specifications