You already know exactly what you want to buy the Turk (Cezve) for coffee, but do not know what kind of a Turk to choose, then this article is for you. I'm not going to tell you about the benefits of coffee made in Cezve, over coffee, hastily concocted in the coffee machine (it's like comparing your own car with a taxi), and not lead you on the rare varieties of coffee and delicious recipes for cooking it, but only briefly list the main details, which should uchityat when choosing a Turkish coffee. Turks form Cezve should have a narrow neck. Thanks to this neck of the coffee produced 'stopper', which does not evaporate valuable coffee substances, and thus contributes to Conservation rich taste and aroma. Classical Turkish man has the shape of the waist (wide bottom and 'narrowed' up).

The walls of the wall should be thick Cezve. In Turku with the walls of coffee will be heated slowly and uniformly, keeping their best qualities. You will have to spend some time at the stove, but (poverte!) end justifies the means and time to its osuschestvvlenie, as coffee, brewed in the Turks did not go to any comparison with the same coffee hastily prepared in an electric coffee maker. So you have to zapasitis terepeniem if you want to cook this flavorful coffee, and not only 'recharge caffeine' before the next working day. 'Correct' coffee – Coffee, brewed in the Turks! The volume of the Turks often faced with the opinion that the less Cezve, the tastier it turns coffee.