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What is the difference between a turkey and a jesvah

What is the difference between a turkey and a jesvah

Some argue that coffee is best brewed in a brewpot, while others believe that the drink tastes best in a distillery. Is it really worth arguing about this and what are the differences between a brewpot and a turkey?


Where does the ciudad come from?

The invigorating drink has been brewed on the Arabian Peninsula for centuries. Gradually, the common metal kettle was transformed to take the familiar shape we are used to. The copper vessel with a wide, thick bottom, narrowed neck and a long handle was gradually spread all over the world. The device was called a zhezwa (or zhezve), which means “hot coals”, because originally coffee was brewed outside, on hot sand or coals.

From a jezve to a distillery

The first jezzes were brought to Russia by Turkish merchants who never gave up their favourite drink, and in Turkey coffee beans were first grinded and brewed in the 16th century.


To an unusual vessel with an exotic name the Russians gave a new name – “turka”. These vessels did not differ in shape from the modern ones.

Thus, the word “turka” in the meaning of “vessel for making coffee” is only in Russian. For us it sounds much more familiar than the word of Turkic origin.

Джезва на углях, фото

There is no difference between turka and jezva, and explanatory dictionaries give the same definition of these words: “A small, tapering vessel with a long handle for brewing coffee”. In addition, the dictionary article on turkey cites the word “jezza” as a synonym, and vice versa.


In stores, on the price tag and on packaging, you will more often find the word “turka”, which is more familiar to the Russian person. People familiar with the history of coffee and interested in the traditions of its brewing in different countries also use the original name, jezwa.

Geography of names

In Eastern European countries the word “zhezwa” is used.

In Armenia, the same vessel is called srzhep. The Turkish variant, dzhezwa, is less common due to a historical dislike of all things Turkish.

In Arabic-speaking countries, the same utensil is called “rakwa” in honor of Sultan Abu al-Walid Rakwe.

In Western European countries, coffee makers are more common, but if you want to describe a turkey, a German would say kaffeekännchen (“coffee jug”), for example. In France, they say “cezve turque,” which means “Turkish jezza.

In English-speaking countries and Romania, the Turque is called the Ibrik, but in fact it differs significantly from the Turka in shape (the real Ibrik has a long narrow neck and a long thin spout).

In international barista competitions, all these names are spelled with a slash to avoid confusion.

Джезва в песке, фото

Shape

Thanks to the thick bottom, the drink is brought to the boil slowly and brewed stronger. The base of the vessel is twice as wide as its neck. This lets the liquid warm up more evenly and the aromatic substances escape more slowly: the rising foam serves as a kind of “stopper”. Water should be poured to the narrowest point of the neck.

There is an opinion that the shape of a Turka differs from a Jezve: its neck is a bit wider.

The long handle is needed so as not to burn oneself. It is especially important for traditional way of cooking – on coals. More often the handle is made of wood. For convenient storage the handle is often equipped with a loop, by which the pot can be hung.

Material

The material does not affect how the product is called: a distillery or a jesvah. But there are some differences in the properties of different utensils.

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Most often it is made of copper, because this metal has a high thermal conductivity. The inner walls are coated with tin or silver to eliminate contact of unsafe copper with the liquid.

If the coating is damaged, copper cookware should not be used.

There are two ways of making copper utensils – forging and stamping. In the first case, the product is thick-walled and heavy, and in the second – lighter. Forged turks are heated more evenly, which improves the taste of the drink. On the other hand, still jazz brewers made of thin metal are much cheaper. Copper stills are decorated with patterns and ornaments.

A censer, also called a censer, can be made of clay. The porous structure of this material allows the drink to be saturated with oxygen. This kind of product takes longer to cool down, so take it off the fire as soon as the foam starts to rise.

Steel brewers are very cheap, but the coffee in them is not very tasty. The shape is usually cylindrical and the walls are thin, which does not allow the taste to be fully revealed.

Quartz (crystal) devices compare favorably to the others with an attractive appearance, and the taste is obtained without extraneous notes due to the inertness of the material. But the fragility and high price do not allow such turks to become widely known.

Thus, the difference between turkey and jezwa lies only in the name and the geography of its distribution. In Russian the meanings of these words are identical.

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