Corsica
To increase the volume of froth when brewing coffee in a Turk chilled water can be used.
Not so long ago I faced the problem of getting good froth when brewing coffee in a Turk. I decided to look at the information on the Internet (Turkey). Basically, there is only one reason - "old coffee", this definition refers to the period of sale of coffee beans, and their roasting, as well as the grinding time after roasting, which summarizes this characteristic. In addition to the clearly following advice - "do not buy coffee from this seller", there was also an option to brew coffee with chilled water, that is, put the bottle of water in the refrigerator in the evening and make coffee in the morning. I tried to follow the advice, indeed, the foam comes out more voluminous, but I was more surprised by the taste of the finished coffee - it became richer, fuller and more rounded compared to the usual version.

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