Copper Turks: features, application and care

Copper Turk is a fairly popular type of dishes, which is used to make natural coffee. This is a very ancient version of kitchen utensils. The Arabian Peninsula is her homeland, although later they began to actively use it in Turkey, where she got her modern name. In our article, we will take a closer look at the features of copper turks, its pros and cons, the nuances of the use, choice and subtleties of caring for it.

Copper Turk came to us from ancient times. The Arabs, she received another name - cezve. Turk was made of copper, which was no coincidence, since this metal is characterized by excellent thermal conductivity. It was enough to put coffee and water in a Turk from copper and sprinkle it with hot sand to get a fragrant and tasty drink. Modern Turk from copper has a number of features.

• Thermal conductivity. As already noted, it was this feature that made the copper Turks in demand. If we compare this indicator with aluminum products, then with copper utensils it is 9 times higher. Thanks to the rapid heating and cooling, the coffee does not spill onto the stove during preparation. In such dishes, coffee can maximize its aroma.
• Reliability. Copper Turks do not break under mechanical stress. They perfectly tolerate changes in temperature conditions. For example, they can be washed in cold water immediately after boiling, they are not afraid of falling or shock.
• Narrow neck of the tank. Turks made of copper for coffee have the narrowest neck, which is an indisputable advantage.The narrow neck is quickly covered with a foam of coffee, which allows you to save all the essential oils from evaporation.
• Cost. Copper cezves are generally cheaper than the same products, but from other materials. Usually a copper Turk can be purchased for 500 rubles, while a ceramic version will cost from 1300 rubles.
• Durability. Copper Turks are already time-tested, as they originated in the Copper Age, and from that time they have an unchanged shape.
• Harm. As you know, copper is dangerous for humans, because it creates harmful soluble compounds. To avoid its negative impact, dishes made of copper were covered with food tin or silver from the inside. It is clear that the second option is used exclusively for expensive dishes.
• Special care. Copper Turk requires special care. To preserve the tin layer inside the vessel, it is necessary to wash the product without the use of abrasive and acidic substances; metal washcloths should be discarded. The inner surface should be rubbed with special compounds that will prevent scratches and oxidation of the metal.

Today on sale you can find several varieties of copper Turks. It is worth considering their features in more detail.

• From thin copper. This option can be considered as a simple "tin". It is suitable as a souvenir, as it is usually decorated with a stylish pattern. The wall thickness is quite small, and the edges of the dishes usually go without treatment.

• From thick copper. This option is optimal for making real coffee. The thickness of the metal affects the uniformity of heating of the drink. The greater the thickness, the better. Options with a thick bottom will help reveal the taste of this amazing drink.

• Stamped. This option is rather rough, since it is usually made of thick copper, characterized by the presence of machined edges, as well as a thickened bottom. The neck is usually narrower than the bottom. Such options are quite common.

• With coinage. This option attracts attention with its refined appearance, and is also ideal for making delicious coffee.

Today, the term “whole” Turk is often found. Of course, it is difficult to imagine something else, but thanks to low-quality manufacturers, it is recommended to buy exactly one-piece models. Some manufacturers make a Turk in two parts, with a noticeable weld that runs vertically. It is customary to hide it with the help of decorative elements.

Usually for this purpose uneven notches imitating scales are used. Be careful, you should avoid such options, because the seam can oxidize or leak. When falling, such a Turk can scatter into 2 parts.

The Turk must be solid-rolled, that is, made from one billet, there should be no seams. Of course, all models are presented with handles for ease of use, so only the only attachment on the Turk is possible - handles to the tank. The most popular option is a 100 ml Turk, since it allows you to make coffee for two, but few people buy large containers (500 ml).

Handles are made of wood. Some models are presented with removable handle, which contributes to a more comfortable storage.

Today, copper turk is quite popular among coffee lovers, so it is worth considering its strengths and weaknesses. The advantages of the Turks made of copper include the following:

• good heat transfer - the walls of the vessel heat up quite quickly and evenly, which positively affects the preparation of coffee, since coffee powder completely gives off its taste;
• excellent strength - a copper product is able to withstand shock, it is not afraid of direct contact with fire;
• rich history - the Turks appeared many centuries ago, so we can say for sure that their design has passed the test of time;
• thoughtful design - the traditional form has a narrow neck, which contributes to the best preparation of an exquisite drink.

A copper turk also has some disadvantages.

• Preservation of taste and smell. Copper is able to soak in the aroma of a coffee drink. If you make one type of coffee for a long time, and then switch to another, then for some time you will feel the aroma of the original version.
• High price. If you compare the cost of a good copper Turk with dishes from some modern materials, then copper always costs more.
• Special care. Special cleaning agents should be used to clean the Turks, both outside and inside. Contact must be avoided with acids. It is strictly forbidden to use abrasive products, as well as metal mesh.

Copper Turk is in high demand among coffee lovers, as it is able to reveal the taste of this amazing drink. With its help, you can quickly prepare a fragrant drink that will maintain its temperature for quite a long time. The perfect shape and comfortable handle, reliability and durability, ease of cleaning and attractive appearance are indisputable advantages that make such a Turk a favorite among coffee lovers.

If we consider the ceramic cezve, then it is worth noting that this container is perfect for making various types of coffee, since it does not absorb extraneous odors and essential oils. If we talk about which is better, then it is worth giving preference to ceramics, since it is a more environmentally friendly product: It does not create harmful compounds and does not come into contact with other substances.

Although it is known that ceramic dishes are fragile and cost more than copper. If you use the dishes carefully and the issue of cost does not play a big role, it is better to purchase a ceramic cezve. If it happens that the dishes slip out of your hands, then copper models should be preferred.

When choosing a Turk for personal use, you should not blindly believe all the words of the seller, it is better to prepare in advance by considering the basic requirements for this product. A copper turk should not only be of high quality, but also have an attractive appearance. You should be careful not to buy a fake. Today, many Russian manufacturers offer quality cezves. For example, products from a domestic company are in great demand. "Village" from Pyatigorsk.

So, when choosing a copper Turk, you should pay attention to several factors.

• The form. It should be conical, with the neck usually 2-3 times narrower than the bottom. This form contributes to the rapid heating of the liquid, and also minimizes the possibility of evaporation of coffee oils. A narrow neck in tandem with a froth of the drink helps preserve the aroma and taste of coffee.
• The size. Cezva should not be big. The best choice is a capacity of 100 ml. It is usually said that the smaller the dimensions of the Turks, the more aromatic the resulting coffee. It is worth choosing the volume of capacity depending on the number of people who will drink coffee.
• Wall thickness. The best option is a metal thickness of 1.5 mm.This option allows you to not very quickly heat the coffee, but evenly. Thick-bottomed models are ideal for making coffee in the sand.

But it is better to refuse thin-walled containers, because they relate to low-quality products. A significant role is played by the inner coating. It should be presented in an even layer, without damage.

• A pen. If the Turk will be used to make coffee on sand or a stove, the handle should be long and fastened at a certain angle, which will minimize the possibility of burns. The handle should be non-hot, so it is better to choose models with a wooden handle, although metal options are possible, but with low thermal conductivity. Plastic should be discarded immediately, since it emits an unpleasant odor when heated.

Every coffee connoisseur will confirm that if the drink boils, then it has lost all its value - refined aroma and taste. For this reason, coffee should be brewed, not brewed. This happens as follows:

• ground coffee should be poured into the container;
• add sugar to taste;
• pour cold water;
• put the Turk on a stove or sand and wait for the liquid to heat;
• mix thoroughly even before the formation of foam;
• when the first bubbles appear, and the foam darkens, the Turk should be removed from the stove or sand.

You can not put a copper Turk on a glass ceramic plate. Be sure to use an adapter that will prevent direct contact of copper and the surface of the plate.

Copper Turk needs special care in order to remain beautiful and clean. The following rules should be followed when leaving and storing copper cezves:

• coffee should not be left in the Turk after preparation, since then copper is oxidized;
• to clean copper from the outside, do not use abrasive or hard objects, as well as products with particles that can scratch the surface;
• you can not wash the turk in the dishwasher, because copper is getting dark, and the product may lose its shape;
• it is worth washing the turku immediately after use, as well as wiping it dry;
• should look after the appearance - from time to time rub the Turk with a soft piece of cloth;
• to get rid of scale, you can use various natural products that every housewife has at hand, for example, citric acid;
• in order to clean the Turk from sticking of fat, oxidation and other types of pollution at home, you can use ammonia, ketchup, milk whey, vinegar with salt or brine - each option will give the product a beauty and shine.

See how to brew coffee in a copper turk in the next video.