For sure, this is one of the most interesting variations of coffee. Already quite popular and with a rich history, Turkish coffee – Türk kahvesi – has a very peculiar preparation – which requires some attention to prepare it properly.
Traditional Turkish coffee is one of the intangible cultural heritage sites of humanity according to UNESCO and has a special preparation technique: roasted beans are ground into fine powder and then go to a metal pot called cezve with cold water and optionally sugar and sugar. spices like cardamom, anise or cinnamon. As the dust is not strained, the taste is intense and some sediment remains. And that’s where a well-known part comes from: Turkish coffee grounds at the end of the cup are still used to read people’s fortunes.
But just as important as the technique is Turkey’s coffee culture: coffee there represents friendship, hospitality and conversation. Therefore it should be celebrated around a table where people talk and exchange ideas. At weddings, it is the tradition of the groom’s family to visit the bride’s house, which must prepare and serve Turkish coffee for the guests.
How to prepare Turkish Coffee
Turkish coffee has one of the oldest brewing methods in the world that dates back to the 15th and 16th centuries. The drink is characterized by being thick, resulting from the infusion of extra fine ground beans – it is called pulverized coffee. The big difference with this method is that the water is boiled with the coffee, which is not filtered.
The tools needed to make Turkish coffee are a small narrow boiling coffee maker called cezve or d? Eva, traditionally copper with a wooden handle, and a spoon. The ingredients are finely ground coffee, cold water and, if desired, sugar. Then the mixture is slowly heated to a foam. During coffee grinding, cardamom, cinnamon and star anise may also be added. The result of all this is a sweet taste accompanied by intense body and high caffeine content due to direct infusion in water.
It is served in cups (called fincan or fild? An ) as small as those of Italian espresso coffee. Since sugar is not added after preparation, no spoons are required to stir. Coffee is often drunk in a metal container with a handle called zarf in Turkish.
Before consuming freshly brewed coffee, it is advisable to wait about one minute for the beans to settle to the bottom. Once served, the coffee should not be stirred to prevent the beans from spreading. One should stop drinking when grains are felt in the mouth, leaving the resulting sludge in the bottom of the cup. The drink is served with a glass of water to clean the palate.