Turkish Coffee : Serve it while it’s hot
Turkish coffee is prepared from the point of having consistency of flour. The drink is very concentrated and is served in small cups without handles, with or without sugar. This drink is common throughout the Middle East, North Africa, Somalia, and the Balkan countries. This method of preparation is believed to have originated in Damascus and spread during the Ottoman Empire, hence the current name Turkish coffee.
Turkish Coffee prepared by placing finely ground coffee in a special pot with a long shape ( “ibrik”, usually brass) full of water with sugar and, depending on different traditions and locations, some spices (optional) such as cardamom. They boil the mixture until the formation of a layer of foam on the surface, then is removed from the heat and puts a little ‘foam on each cup, repeat the process two more times to boil before pouring.
The Turkish coffee thus prepared takes on a consistency “syrupy” and requires a few minutes of decanting to deposit the sediment on the bottom of the cup. Same sediment takes particular forms, and these are interpreted in practice divination typically Turkish (or areas affected by the Turks, as the Balkans) the reading of coffee grounds. The ingredients are finely ground coffee, cold water, and (if desired) sugar. Turkish coffee is served in cups (farm) as small as the Italian espresso or Japanese sake. Some modern cups have handles, but were not traditional. In this case, coffee was drunk, taking the cup with the tip of your fingers, or more often placed in a metal container that has a handle.
The Turkish coffee culture is highly developed in the Balkan region, then this type of coffee is the dominant method of preparation. It also remains a traditional drink in restaurants Greek, Turkish, Armenian, and Balkan worldwide.
In Turkey, the drink was known simply as “coffee” (kahve in Turkish) until instant coffee was introduced in the ’80s. Younger generations now refer to the beverage as Turkish coffee (Türk kahvesi). Each of the other countries and societies where food is prepared in this way is attributed to the preparation itself.
Traditionally, the pot is made of copper and has a wooden handle.
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Tags: balkan, greece, middle east, Ottoman, turkey, turkish coffee
