Turkish Coffee: More Than Just A Drink
In certain parts of the world, coffee making has been much more than just the preparation of coffee. It used to involve a lot of skill, technique and knowledge. There used to be a time limit within which the coffee had to be prepared. A little more than the required could burn it, a little less could mar the flavor. Preparing Turkish coffee involves a time taking process. It takes quite a long time to make a single cup of Turkish coffee. There are many cafes and restaurants that do not make it so diligently, perhaps because of the lack of time or the lack of the patience that coffee makers used to have in traditional times. We shall now take a look at the recipe of Turkish coffee, the technique, the way to make the perfect and the most aromatic and enjoyable coffee.
Traditionally, Turkish coffee used to be made over charcoal ovens, but down the years, people use electric stoves and burners to make the coffee, as it takes much lesser time.
To make authentic and a perfect cup of Turkish coffee, you need some traditional Turkish Coffee beans, a cezve, or the Turkish coffee pot, and Turkish coffee cups. You might even use a coffee grinder that used to be traditionally used in making Turkish coffee. Arabica coffee that is very finely ground is perfect for the making of Turkish coffee. The coffee used for making Turkish coffee essentially needs to be very fine, even finer than the one used for making espresso. The coffee cup or the fincan is slightly larger than a demi tasse and is perfect to serve Turkish coffee.
You would need a fincan of water measured for each person. The ibrik needs to be filled with cold water to begin with. Turkish coffee is meant to be very strong. Even if you drink espresso three to four times a day, you should consider adding enough sugar to combat the bitterness. As this drink is prepared over time, it gets highly concentrated and bitter. To balance the bitterness, sugar is added pretty profusely, which makes it a bitter sweet coffee drink. The water, the coffee and the sugar need to be mixed well, till they all blend together to form a thick liquid, with a rich aroma. Now, this liquid has to be boiled. The coffee boils very fast and you need to pay attention to the brewing at this point. The moment it starts boiling and there is foam around the rim of the cup, you know that it is time to turn off the burner. The coffee is generally served with a glass of water so that the flavor of it can be experienced better.
In certain parts of the world, coffee making has been much more than just the preparation of coffee. It used to involve a lot of skill, technique and knowledge. There used to be a time limit within which the coffee had to be prepared. A little more than the required could burn it, a little less could mar the flavor. Preparing Turkish coffee involves a time taking process. It takes quite a long time to make a single cup of Turkish coffee. There are many cafes and restaurants that do not make it so diligently, perhaps because of the lack of time or the lack of the patience that coffee makers used to have in traditional times. We shall now take a look at the recipe of Turkish coffee, the technique, the way to make the perfect and the most aromatic and enjoyable coffee.
Traditionally, Turkish coffee used to be made over charcoal, but down the years, people use electric stoves and burners to make the coffee, as it takes much lesser time.
To make authentic and a perfect cup of Turkish coffee, you need some traditional Turkish Coffee beans, a cezve, or the Turkish coffee pot, and Turkish coffee cups. You might even use a coffee grinder that used to be traditionally used in making Turkish coffee. Arabica coffee that is very finely ground is perfect for the making of Turkish coffee. The coffee used for making Turkish coffee essentially needs to be very fine, even finer than the one used for making espresso. The coffee cup or the fincan is slightly larger than a demi tasse and is perfect to serve Turkish coffee.
You would need a fincan of water measured for each person. The ibrik needs to be filled with cold water to begin with. Turkish coffee is meant to be very strong. Even if you drink espresso three to four times a day, you should consider adding enough sugar to combat the bitterness. As this drink is prepared over time, it gets highly concentrated and bitter. To balance the bitterness, sugar is added pretty profusely, which makes it a bitter sweet coffee drink. The water, the coffee and the sugar need to be mixed well, till they all blend together to form a thick liquid, with a rich aroma. Now, this liquid has to be boiled. The coffee boils very fast and you need to pay attention to the brewing at this point. The moment it starts boiling and there is foam around the rim of the cup, you know that it is time to turn off the burner. The coffee is generally served with a glass of water so that the flavor of it can be experienced better.
