What is cezva and how does it differ from a Turk?

Over the past few centuries of human existence, coffee has become an integral part of the life of almost every one of us. In order to brew this delicious drink correctly and with high quality, many different vessels and devices were invented. The most popular of them are Turk and Cezva, today we will analyze their main differences.

A vessel with an unusual name ibrik called the first utensil for brewing coffee. Essentially, it's just a pretty jug. Its long spout is good for pouring hot liquid, and the design itself is excellent for carrying long distances in bags. Usually ibriki were not made large - their volume did not exceed 300 ml. But nothing prevented them from being large, since they could be used to store water.

They were replaced by dalla... It became popular at the time of the introduction of coffee to Arabia. In those years, he ceased to be considered a drink of commoners and confidently entered the diet of rich people.

Its main differences were the chased pattern and the material of manufacture itself - metal instead of clay. In addition, dalla was used exclusively for coffee, not for water. Gradually, they began to make it in a conical shape, and thus the cezve was obtained, to which we are all accustomed today.

After a while, another interesting device was invented - percolator... This is what the inventor (French priest) called him from the word percolare - "to seep, to penetrate."The whole construction consisted of two parts and worked quite simply. Ground coffee was poured into the upper bowl, in the walls of which holes were made, and it was poured abundantly with boiling water. The liquid seeped into the lower container already saturated, that is, in the form of a tasty, invigorating, aromatic drink.

This rather exotic word from Turkish is translated as "Hot coal". Such a beautiful name was invented for the container that helps to brew the ground coffee beans. Moroccan or any other classic cezva is an oblong vessel with thick walls, a very wide bottom and a long, possibly wooden handle.

According to tradition, this device is made of copper, and inside it is covered with a special tin, safe for the human body. The fact is that copper itself, as a material of manufacture, when heated, has a harmful effect on the human body. That is why you have to apply another layer from the inside.

This metal is good heat conductor and durable enough in operation... Before brewing coffee, check if the inner coating is in order: if copper is visible there, then cezve cannot be used. Sometimes in more expensive models, the inner coating is silver.

As mentioned above, most often cezvah is made of stamped copper, but sometimes forging is also used... The first option allows you to make the walls of the cezve thinner, and in the second case, the walls are thicker. Thin container walls make the brewing process quicker, however, the life of the cezve decreases and the quality of the coffee deteriorates. The forged model implies more uniform heating and a longer service life. Most often these are more expensive, but very beautiful cezves, their walls are decorated with neat carvings, and the handles are made of durable wood.

According to tradition, such thick-walled containers were used to prepare the most aromatic drink on the sand. For this, the latter, together with the pebbles, was heated so that a red-hot mass was obtained, and a cezve was placed on top. Thus, the most magnificent coffee was produced, which today cannot be prepared even in the best coffee machine.

For beginner coffee lovers who want to prepare this aromatic drink in cezve, you can choose quartz product. Rock quartz allows you to make the walls completely transparent. Accordingly, you can always notice in time when the water starts to boil and turn off the fire so as not to spoil the taste of the coffee and not to stain the stove. In addition, this version looks very nice and unusual. At first glance, it even seems that the product is made of glass, but at the same time it is resistant to high temperatures.

There are also options for making cezve from Chinese clay. However, this performance is less common than all the others. Among the advantages of this option is the heterogeneous structure of the clay, which makes it possible to additionally saturate the coffee with oxygen. The aroma of the drink brewed in this vessel is truly rich and very pleasant.

If you are looking after yourself for a cezve, but cannot decide on the material, then take anything, except stainless steel. This may last longer, but it will adversely affect the taste of the drink. Coffee, even the most expensive and delicious, will acquire a metallic taste when brewed in it.

When choosing a cezve, you must adhere to the following recommendations.

• You need to pay attention to the handle. The best choice would be a removable model, in which case you can not only clean the entire structure better, but also replace the handle if it is inconvenient for you.
• As for the volume, then you should not choose too large a container for yourself, unless, of course, you expect to prepare a large amount of coffee at the same time. To prepare one portion of a fragrant drink, no more than one hundred and fifty milliliters is enough. And most coffee recipes are designed for just such volumes! But if you have a large family and everyone wants coffee in the morning, then you can safely buy a 0.5 liter vessel.
• If you make a choice of the shape of the product, then the tapered models with a thin neck are perfect for constant use. This is convenient and practical because this configuration allows you to quickly heat the water and the brewed coffee will cool slowly.

Turk is the name of the cezve, which has taken root in our area.

Most often, in the manufacture of the Turks, preference is given not to copper, although such options are also present.

Most of such products in stores ceramic, they are common and inexpensive. There are also products made of brass. Of course, you can also find the classic options in stainless steel, clay and copper. Both shape and volume can vary.

Despite the similarities, some differences between Cezva and Turk are still present, since the latter option is more adapted to the needs and requirements of a modern person. Cezva traditionally has a narrower neck, while in Turks it is funnel-shaped. But in terms of their functionality, both options are considered identical.

Coffee turk or cezva, as it was originally called, has occupied an honorable place in the kitchen of a lover of a delicious, aromatic drink for many years. Over time, new varieties of coffee were bred, new recipes for its preparation appeared, and modern units for brewing the drink were created. However, despite modern alternative solutions and technologies, the Turk still remains in demand and beloved.

A huge number of coffee connoisseurs refuse to accept any other gadgets, and still brew their favorite drink in a beautiful copper cezve.

For information on how to properly brew coffee in a Turk, see the next video.