Rating of the best coffee for turks for 2020

The overwhelming majority of modern society begins their day with a cup of aromatic, aromatic, hot drink. It has become so firmly established in people's lives that many no longer imagine waking up in the morning without coffee brewed in a Turk. But opinions are divided about whether freshly brewed coffee is good for the body.

The benefits or harms of coffee

The maximum recommended amount of this broth is considered to be 5-7 cups per day. It is completely safe for a healthy person. But, if the body is susceptible to any chronic disease, then the use of such a volume of invigorating fluid can lead to some discomfort in the form of increased heart rate, increased irritability, anxiety, chills or tremors. Therefore, when using several cups of fragrant infusion, it is recommended to carefully monitor your health.

But, basically, the broth brewed in a Turk has a beneficial effect on the well-being and health of its lovers. Namely:

• for women prone to frequent depressive mood, it is enough to drink 4 cups of the drink a day to protect themselves from such a condition;
• being a stimulant in an average degree, it contributes to the sharpening of vision, increases concentration of attention, improves thinking processes, activates the motor system;
• according to recent conclusions of medical experts, coffee infusion is on a par with substances that help the body fight gout;
• thanks to the caffeine in the drink, after drinking a cup, the heartbeat and pulse increase. It has a vasodilating effect on the vessels of the brain, kidneys, which ensures more active blood circulation of the whole organism;
• According to numerous studies, scientists have found that people who consume 2-3 cups of coffee a day are 1/3 less susceptible to secondary myocardial infarction than patients who completely exclude this drink from the list of consumed products. This is based on the presence in the infusion of a substance that can thin the blood, thereby protecting the blood vessels from the formation of blood clots, which are the cause of myocardial infarction;
• also, according to the observations of specialists, it was concluded that drinkers who drink a lot have the least risk of developing type 2 diabetes mellitus;
• fibrous tissue formed in liver diseases, when used in the diet of a decoction, significantly slows down its growth.

An interesting fact, according to scientists, is that with prolonged contemplation of the dark brown color of the fragrant infusion, people become more loyal, sincere and compassionate, their mood improves and the charge of cheerfulness and positiveness increases.

How to choose coffee for a Turk

Which of the 4 main tastes should you give preference to?

Some coffee lovers, having tried the proposed option, are not always satisfied with its taste.Doubt about the quality of the prepared drink immediately creeps in, but this opinion is erroneous. Not everyone knows that the flavor of a drink has 4 main categories, which in turn are subdivided into even smaller flavor subcategories. So, they are divided into:

• sweet, including:

1. delicate juicy;
2. soft juicy;
3. sharp acidic;
4. spicy acidic.

• bitter

1. acrid rough;
2. alkaline rough;
3. acute creosol;
4. phenolic pungent

• sour

1. powerful sour;
2. sharp sour;
3. sharp wine;
4. tart wine;

• salty

1. neutral soft;
2. soft salty;
3. astringent sharp;
4. rough sharp.

Like tea, coffee has its own unique smell. He depends on many factors that influence his education. For example, fruit orchards located near coffee trees give coffee beans light notes of citrus, cherries, apricots, and apples. Also, the climate and soil where coffee plantations are grown, transportation and storage, and the roasting method make its own adjustments.

But along with pleasant smells and taste associations, not entirely attractive ones may coexist, due to improper transportation or storage of quality. Since the drink has the quality of perfectly absorbing extraneous odors, the procedures carried out with it must be carefully thought out and limited the access of undesirable components to its environment.

The effect of grinding on the quality of the drink

Not everyone knows that the quality of the brewed coffee directly depends on its grinding. It is for cooking it in a Turk that the finest grinding is necessary, which is a structure of dust or flour. In the shortest possible time (from 2 to 4 minutes), it gives off all the taste and smell, fully revealing the possibilities of the variety.

In addition to such grinding, there are also medium and large (with a longer brewing time), which are used by certain designs of coffee machines and coffee makers to prepare various types of coffee brews. This is due to the fact that for each device, as well as the type of product, it is necessary to load powder of a certain grind into the preparation container.

In order not to get into a mess and choose a product of the correct grinding, it is recommended to carefully study the information on the product packaging, which will indicate for the production of which drink, with what technique, this product is intended.

Roasting coffee beans, what is she talking about?

The most important process in the production of coffee beans is roasting. It is necessary in order to give them such a state that will allow them to dissolve as much as possible in a hot liquid. Also, this procedure allows for the formation of flavor.

There are several roasting levels for the coffee tree. It is believed that the darker they are, the sharper and brighter the flavor notes of the infusion are. But, the perception of the strength of such a drink decreases with an increase in the dark shade of the grains. And vice versa, a lighter color of the infusion indicates a mild taste, a light aroma, and a more tangible perception of the strength of the drink.

But roasting can not always significantly change the taste of coffee. Some varieties of coffee fruits, due to their growth, growing climate, structures, do not tolerate heavy roasting. With an increase in its intensity, loose grains lose their shape and are destroyed. Therefore, they are roasted in the most optimal and gentle way.

Connoisseurs of decoction recommend after buying any kind of coffee berries, before grinding them again in a frying pan in order to remove any moisture from them that got in during unsuccessful transportation or storage. This procedure will not change the specialty roast performed, but it will help avoid inconvenience in further cooking.

Interesting fact! During the technological process of roasting, the grains are almost doubled. This entails the formation of voids inside the seed, which facilitate the absorption of various odors and moisture from the outside.

Gourmets advise

It is believed that it is the eastern countries that are the true connoisseurs of exquisite broth.To give the taste sensations of its delicate shades of certain spices, they add a small amount to it during the cooking process:

• cinnamon;
• cardamom;
• pepper;
• dried orange peels;
• mastic (aromatic resin of the mastic tree).

Thus, every lover of the decoction is given the opportunity to feel like a real gourmet.

Product storage conditions at home

Thanks to chemists who discovered the cause of the rancidity of coffee in military warehouses, the most optimal ways of storing this product were found. Due to the fact that the fats contained in the grains under the influence of air turn into fatty acids, thereby causing the appearance of bitterness, it became necessary to store the goods in tightly closed packages or cans. But, the number of seeds in each container should be one portion to avoid additional air access to them. Also, to slow down the process of converting fats, the drink should be stored in the refrigerator. But there are some nuances here. If it is not possible to protect the container with coffee beans from foreign odors, it must be placed in the freezer. Only then will the broth protect its taste and aroma.

 

The best varieties of ground and whole-grain coffee in 2020

According to the reviews of a large number of votes of consumers of aromatic infusions, the following is a rating of the most popular and liked varieties of very finely ground coffee, as well as in beans for 2020.

Ground coffee varieties

The most leading brands of ground coffee at the top in terms of quality are Jordanian producers.

Alameed

It has a fine grinding and is intended for cooking in a Turk. It is medium, light roasted, which provides it with a unique flavor and aroma. Added to the powder, cardamom, as a spice, allows you to further saturate the drink with exquisite notes. Thanks to it, the effect of caffeine contained in coffee is reduced. It is light roasted powders that contain more of it than dark roasted ones.

• delicate, mild taste;
• amazing smell;
• excellent invigorating effect.

• almost impossible to buy at retail.

Damla sakizli kahve

The representative of the Turkish company Selamlique, translated as a drop of resin, goes through a medium degree of roasting. This is due to the presence of mastic in the powder. This is the resin of Pistacia lentiscus (mastic tree). It has an amber color, coniferous refreshing aroma. The broth with the content of mastic is a slightly viscous consistency, like jelly. And the rich aroma of juniper will not leave anyone indifferent.

• has an anti-inflammatory, healing effect on the organs of the gastrointestinal tract;
• has antimicrobial properties in the fight against viruses;
• unique juniper taste, rich smell.

• purchase in retail trade is problematic.

Mehmet Efendi

One of the most popular varieties of Turkish coffee. It is ground to dust and roasted close to medium. Its taste is dense, thick. May go well with dark roasted beverages. It is the coffee of this type that is the standard among its many brethren.

• excellent taste;
• every gourmet will love it;
• the opportunity to experiment with other varieties for a variety of tastes.

• not identified.

Papagalos Mocca

This variety - made in Greece, ranks first in terms of fineness of grain grinding and light roasting. 100% natural soft taste is perceived by many as a disadvantage. But for the vast majority of Greeks, it is the most delicious, aromatic drink. It includes two varieties of coffee beans - Arabica and Robusta. It can be combined with darker roasted varieties for a thick, oily broth. Possesses properties useful for the human body.

• has an excellent invigorating effect;
• helps to cope with depression;
• improves the digestive tract.

• not found.

Dark Mood Coffe

This representative of Israeli kosher infusion is heavily roasted, which gives it an almost black hue. Its very fine structure is intended for Turkish cooking. Many consumers of this variety note its mediocre taste in its pure form, but using it together with a Turkish or Greek composition, the drink acquires a completely different, unique taste. Intertwining with the softness of other varieties, the pungency of "black mud" (as the Israeli drink is called) gives a certain richness, depth of aroma and adds a touch of astringency to its taste.

• the ability to combine, combine with various varieties to change the taste and smell;
• gives deep taste and richness of aroma to coffee.

• the complexity of purchasing in retail chains.

Lebo

A popular Russian coffee brand. Finely ground powder gives its excellent taste when cooking it in a Turk. It is roasted to a dark shade, has an attractive aroma, delicate taste. According to reviews of many consumers, when adding 1 tsp to it. Loumidis coffee is made in Greece, the taste of the drink is much improved.

Also, Exclusive coffee was highlighted as a separate line, the distinctive feature of which is excellent taste and exquisite aroma.

• soft, natural, slightly bitter taste;
• the possibility of flavor variations by combining with other varieties;
• the presence of portioned sachets.

• not detected.

Al-Yemeni Cafe

Egyptian coffee from this manufacturer has a very fine grinding, special for making a drink in a Turk. It is lightly roasted and contains spices in the form of cardamom. It gives coffee an unusual taste sensation, neutralizes the effects of caffeine on humans.

• pleasant smell, rich taste;
• gives strength, improves mood;
• excellent invigorating effect.

• not found.

Whole bean coffee

The quality and taste associations of a decoction prepared in a Turk are greatly influenced by the grade, methods of collecting and processing the coffee seeds themselves. Below are the most popular and best of them.

Ethiopia Guji Grade 1 Natural Kercha

It is a representative of 100% Ethiopian Arabica, a specialty class grown in the Kerch region. Gardens of coffee trees of this variety are located at an altitude of 1.9-2 thousand meters above sea level. On farms, fruits are harvested by hand. Then they are sorted and only selected seeds go for further processing. They are medium roasted. The broth prepared on the basis of such grains has a bright, fruity-fruity aroma, rich, well-balanced taste with mild acidity. The aftertaste is a pronounced sweetness with notes of fruity sourness, similar to caramel.

• excellent taste with a pronounced fruity aroma;
• improves mood, gives the body a charge of vivacity;
• helps the internal organs to activate their work.

• not identified.

Brazil B-34 "Banana"

Also a representative of the specialty class and natural Arabica is this Brazilian drink of the Ipanema Coffees company. The coffee gardens growing in the northern part of Brazil at an altitude of 1.1-1.2 thousand meters above sea level are surrounded by more than nine hundred hectares of protected forests, teeming with many water sources. The processing of the fruits of these plantations has its own peculiarity. The cherries containing coffee seeds are left on the tree to dry naturally. Then the dried fruits are harvested by hand, peeled from the remnants of the peel and, spread out on the surface, continue to dry for 2 days. Then the grains are placed in a vertical dryer and left for another 5 days. The final treatment is a medium roast. In a drink made from such fruits, a balanced flavor with a slight cherry sourness is felt.The addition is a delicate aroma of caramel, banana, hazelnuts, milk chocolate. The aftertaste is a dark chocolate flavor.

• great taste with an exquisite smell;
• perfectly quenches thirst;
• helps to normalize blood pressure.

• not detected.

Ethiopia semeon abay

Featured by the Nordic Approach trend, this Ethiopian Arabica has undergone a special experimental treatment called lactose fermentation. It includes 5 varieties of varieties. First, cherries with fruits inside are taken to a special station by small farmers who carry out the initial stage of sorting raw materials on their farms. After collecting the required amount, it will be placed for a while in a container with water, where the second stage of cherry rejection takes place. Then the selected raw materials are packed in plastic bags and laid out in pairs. Twice a day they are changed in places, the upper ones are placed down, and the lower ones are placed on top. Due to the inaccessibility of air to cherries, comfortable conditions are created for the development of lactic acid bacteria. They give coffee beans a sweetish fruity taste. After fermentation, the raw materials are laid out in a thin layer on dryers, left for 15-20 days to dry. Then the final processing is carried out and the beans are light roasted. With this treatment, the aroma of the drink acquires rich notes of tropical fruits.

• excellent taste;
• extraordinary aroma, pleasant aftertaste;
• has a positive effect on well-being, improves mood.

• not identified.

Kenya karani

This type of coffee seeds is presented by producers of Kenya, they have a premium class. The tree plantations of this variety are located in the central highlands of the Kirinyaga region. Not far from them is the Mount Kenya volcano, so the soil under the plantations is equipped with volcanic components and minerals. The raw materials brought to the station are pre-sorted, washed, and fermented. To improve the taste of the final product, a composition of 4 varieties of Arabica is made. After fermentation and drying, the grains are light roasted. Thanks to this, the result is a pleasant citrus-floral aroma with a subtle sourness.

• attractive delicate smell;
• mild rich taste;
• supports the work of the heart and other internal organs.

• not defined.

Ethiopia Sidamo Grade 1 Bensa "Kenyan Style"

This is a representative of natural Ethiopian Arabica. The growing height of tree plantations is 2-2.3 thousand meters above sea level. This variety is processed according to the "Kenyan" scheme, that is, saving river water and not washing out most of the organic components of raw materials. After the fermentation process, drying, roasting of light grains is carried out. As a result of such processing, a decoction of light sweetness and acidity is obtained above average. The aroma is dominated by creamy notes and a fruity bouquet of yellow cherry plum, apricot, almond.

• unusually pleasant taste with a fruity aroma;
• milk chocolate aftertaste;
• saturates the body with positive emotions;
• activates the work of internal organs.

• not identified.

Uganda kuku revival

The representative of Ugandan growers is not inferior to the best varieties of Kenyan coffee seeds. Also grown in small batches on limited areas of farms, the berries are taken to the station, where the raw materials go through a double stage of sorting and rejection. After the initial washing and selection, the grains are placed in perforated drums, where the fermentation process takes place for 1.5-2 days. At the end of the processing, the raw materials are dried, initially spreading it in a thin layer on the surface, and then, increasing the thickness to 4-6 cm. This lasts 15-20 days. Finally, the beans are roasted until light. As a result, the aroma of the drink acquires notes of blueberry and red apple.

• excellent creamy infusion aftertaste;
• fills the body with vital energy;
• perfectly quenches thirst, cheers up.

• not defined.

Rwanda Nova

This type of coffee beans is produced in Rwanda. Growing in small areas, the harvest is concentrated at one station, where a secondary process of sorting raw materials is carried out. By immersing cherries in water, berries that are unsuitable for further processing are rejected. The drying process is 1 month with regular stirring of the beans and covering them overnight. Fry until light. The decoction of such fruits is aromatic with notes of brown sugar and melon. Taste sensations acquire a fruity shade of cherry, plum.

• rich, pleasant taste;
• gives an excellent boost of vivacity;
• stimulates the work of the heart and other internal organs.

• not found.

A wide variety of coffee varieties, presented by manufacturers from many countries of the world to the modern consumer market, allows all lovers of this aromatic, aromatic and strong drink to find the best and highest quality product for themselves, according to taste preferences and financial capabilities. Not having the availability of purchasing the product you like in retail, specialized online stores will always come to the rescue. After receiving additional information of interest and placing an order, the consumer can always fulfill his desire to enjoy his favorite drink. Even the most sophisticated gourmets will not leave aside such an abundance of temptations.