Best Turkish coffee ranking for 2022

The vast majority of modern society starts their day with a cup of fragrant, fragrant, hot drink. It has become so firmly established in the lives of people that many no longer think of morning awakening without coffee brewed in a Turk. But opinions about whether freshly brewed coffee is good for the body are divided.

The benefits or harms of coffee

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

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

• women who are prone to frequent depressive mood, it is enough to drink 4 cups of a drink a day to protect themselves from such a state;
• being a moderate stimulant, it helps to sharpen vision, increase concentration, improve thinking processes, activate the motor system;
• according to recent conclusions of experts in the field of medicine, coffee infusion is on a par with substances that help the body fight gout;
• Thanks to caffeine, which is part of the drink, after drinking a cup, the heartbeat and pulse quicken. It has a vasodilating effect on the vessels of the brain, kidneys, which ensures more active blood circulation throughout the body;
• According to numerous studies, scientists have found that people who drink 2-3 cups of coffee a day are 1/3 less susceptible to secondary myocardial infarction than patients who completely excluded 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 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 lovers of a large amount of drink have the lowest risk of developing type 2 diabetes;
• fibrous tissue, which is 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 vivacity and positive increases.

How to choose Turkish coffee

Which of the 4 main flavors do you prefer?

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

• sweet including:

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

• bitter

1. caustic rough;
2. alkaline coarse;
3. creosol acute;
4. phenolic spicy

• sour

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

• salty

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

Like tea, coffee has its own unique flavor. It depends on many factors that influence its formation. So, fruit flowering gardens located near coffee trees give coffee beans light notes of citrus, cherries, apricots, apples.The climate and soils where coffee plantations are grown, transportation and storage, and the method of roasting also make their own adjustments.

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

The influence of grinding on the quality of the drink

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

In addition to this grinding, there are also medium and coarse (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 grinding into the container for preparation.

In order not to get into trouble and choose the product of the correct grinding, it is recommended to carefully study the information on the packaging of the product, which will indicate for the manufacture of which drink, with the help of which 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 a state that will allow them to dissolve as much as possible in a hot liquid. Also, this procedure allows you to form an aftertaste.

There are several levels of roasting coffee beans. It is believed that the darker they are, the sharper, brighter the taste notes of the infusion appear. 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 soft taste sensations, a light aroma, a more tangible perception of the strength of the drink.

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

Connoisseurs of the decoction recommend after buying any kind of coffee berries, before grinding, once again ignite them in a pan in order to remove possible moisture from them that has fallen during unsuccessful transportation or storage. This procedure will not change the specialized roasting done, but it will help to avoid inconvenience in further preparation.

Interesting fact! During the roasting process, the grains almost double in size. This entails the formation of voids inside the seed, which contribute to 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 the 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 decoction lover is given the opportunity to feel like a real gourmet.

Product storage conditions at home

Thanks to chemists who discovered the cause of rancidity of coffee in military warehouses, the most optimal ways to store this product were found. Due to the fact that the fats contained in the grains turn into fatty acids under the influence of air, thereby causing the appearance of bitterness, it became necessary to store the goods in tightly closed packages or jars. But, the number of seeds in each container should be one serving 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 preserve its taste and aroma.

 

The best varieties of ground and bean coffee in 2022

According to the reviews of a large number of voices of aromatic infusion consumers, the following is a rating of the most popular and liked coffee varieties of very fine grinding, as well as in beans for 2022.

Ground coffee varieties

Ethiopia Irgacheff Nath Tasty Coffee

This mixture is one of the most popular from the Tasty Coffee brand, you can choose both a grain version and a ground one. Ground coffee for Turks is characterized by fine grinding, which allows you to achieve perfectly brewed coffee.

The drink has a sweet taste with floral notes, ripe dark berries, milk chocolate and grapefruit acidity. This is coffee of natural processing, that is, the grains, coming from the places of collection, are sent to processing stations, where they are laid out on special mesh flooring, where they are further dried in a natural way.As a result, sugars from the pulp and gluten are retained on the surface of the grains, which makes it possible to obtain a drink of greater sweetness.

As for the manufacturing company, Tasty Coffee is a roaster with 13 years of experience. A team of professionals, including Q-graders, championship winners, national taste judges, SCA certified professionals, uses only the best equipment and high technologies in their work.

All coffees, including Ethiopian Irgacheff Nat, are roasted only to order, the process is carried out using the world's best Probat and Loring roasters. In addition, every year the company's employees travel to coffee growing areas to find new interesting lots and then deliver them to Russia.

Coffee Ethiopia Irgacheff Nat is packaged in packages of 250 gr or 1 kilogram, the price is 529 and 1899 rubles, respectively.

• Natural way of grain processing;
• Special grinding for Turks;
• Suitable for classic espresso, but at the same time goes well with milk;
• Fresh roast;
• The roasting profile can be seen on the company's website by scanning the packaging;
• Free shipping on orders over 600 rubles.

• No.

Alameed

It has a fine grinding and is intended for cooking in a Turk. It goes through a medium, light degree of roasting, which provides it with a unique flavor and aroma. Added to the powder, cardamom, like a spice, allows you to further saturate the drink with exquisite notes. It reduces the effects of caffeine in coffee. It is light roasted powders that contain more of it than dark ones.

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

• almost impossible to buy in 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. A decoction containing 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.

• difficult to purchase in retail.

Mehmet Efendi

One of the most popular varieties of Turkish coffee. It has a grinding to dust and is roasted close to medium. Its taste is dense, thick. It can be perfectly combined with varieties of dark roasted drinks. It is coffee of this variety that is the standard among its many counterparts.

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

• not identified.

Papagalos mocha

This variety - produced in Greece, is in the first place in terms of the fineness of the grinding of grains and light roasting. 100% natural soft aftertaste 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 roasts for a thicker, more oily brew. It has beneficial properties for the human body.

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

• not found.

Dark Mood Coffee

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

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

• the difficulty of acquiring in retail chains.

Lebo

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

Also, Exclusive coffee was singled out as a separate line, the distinguishing 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 portion bags.

• not detected.

Al-Yemeni Cafe

Egyptian coffee of 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.

Coffee beans

The quality and taste associations of the broth prepared in the Turk are greatly influenced by the grade, methods of collecting and processing the coffee seeds themselves. The following are the most popular and their best representatives.

Ethiopia Guji Grade 1 Natural Kercha

This 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. In the farms, the fruits are harvested by hand. Then they are sorted and only selected seeds go to further processing. They go through a medium roast. A decoction prepared from such grains has a bright, 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 internal organs to activate their work.

• not identified.

Brazil B-34 "Banana"

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

• great taste with exquisite smell;
• perfectly quenches thirst;
• contributes to the normalization of blood pressure.

• not detected.

Ethiopia Semeon Abay

This Ethiopian Arabica variety, represented by the Nordic Approach trend, undergoes a special experimental treatment called lactose fermentation. It consists of 5 varieties of varieties. First, cherries with fruits inside are brought 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 some time in a container with water, where the second stage of culling of cherries takes place. Then the selected raw materials are packed in plastic bags and laid out in pairs. Twice a day they are changed 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 there for the development of lactic acid bacteria. They are what give coffee beans their sweet, fruity taste. After fermentation, the raw materials are laid out in a thin layer on dryers, left for 15-20 days for drying. Then the final processing is carried out and the grains are subjected to light roasting. With this processing, the aroma of the drink acquires rich notes of tropical fruits.

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

• not identified.

Kenya Karani

This type of coffee seeds is presented by Kenyan producers, they have a premium class. Plantations of trees of this variety are located in the central part of the highlands of the Kirinyaga region. Not far from them is 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 palatability of the final product, a composition of 4 varieties of Arabica is made. After fermentation and drying, the beans are light roasted. Thanks to this, the result is a pleasant citrus-floral aroma with a barely perceptible sourness.

• attractive gentle smell;
• soft 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 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 the raw material. After the process of fermentation, drying, roasting of grains of a light degree is carried out. As a result of this 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;
• aftertaste of milk chocolate;
• saturates the body with positive emotions;
• activates the work of internal organs.

• not identified.

Uganda Kuku Revival

The representative of Ugandan producers is not inferior to the best grades of coffee seeds in Kenya. Also grown in small batches on limited areas of farms, the berries are brought to the station, where the raw materials go through a double stage of sorting and rejection. After the initial washing, 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 material is 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. In conclusion, the grains are roasted to a light degree. As a result, the aroma of the drink acquires notes of blueberries, red apple.

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

• not defined.

Rwanda Nova

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

• rich, pleasant taste;
• gives an excellent charge 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 fragrant, fragrant and strong drink to find the best and highest quality product for themselves, according to taste preferences and financial capabilities. Without the availability of purchasing the product you like in retail, specialized online stores will always come to the rescue. Having received 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 such an abundance of temptations aside.