The aroma of coffee during brewing is a process that requires some attention and proportions. When brewing coffee in a cezve and when brewing in a coffee machine, aromatization occurs in different ways.
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Flavors when brewing coffee in cezve
When brewing coffee in cezve (Turk), you can aromatize coffee with a large number of spices, as well as various fruits, candied fruits and chocolate.
You can get coffee with an orange flavor as follows: at the beginning of brewing coffee, add a coarsely chopped or simply torn peel of an orange to a cezve. For 1 serving of coffee, zest of half or a third of the fruit is enough. Orange zest can be replaced with tangerine. It is better if the zest is dense: this contains the greatest amount of aromatic substances.
Ginger is considered one of the most suitable condiments for coffee, but you need to be careful with it, as ginger root gives too strong a flavor. In the middle of brewing 1 serving of coffee, you can add 3-4 small pieces of root or a little ground dried ginger. The coffee will have a light spicy aroma with barely giving acidity. Such flavored coffee is not only tasty, but also good for health, since any tincture of ginger enhances the immune system.
Anise, cloves, black pepper - three condiments that give coffee a pronounced oriental taste, in contrast to the rather soft muscat and cardamom. They should be added at the beginning of cooking in a cezve in a very small amount. For 1 serving of coffee, 2 anise grains, 1-2 peppercorns and 1 clove inflorescence are enough. More spices will clog the taste of coffee.
Cinnamon is the most common condiment for coffee. You can flavor coffee with either ground cinnamon or cinnamon sticks. In the latter case, the aroma will be less saturated, but softer and quite noticeable. For 1 serving of drink, add 1 small cinnamon stick at the very beginning of cooking.