Turkish coffee

From Simple English Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Turkish coffee in traditional cups and kettle.

Turkish coffee is probably the original way of making coffee. It is a way of making coffee using ground coffee beans without filtering it.[1][2] The way to make Turkish coffee is by pouring hot water into a pot containing ground coffee beans or coffee powder. With Turkish coffee, coffee grounds settle in the cup rather than being filtered, thereby giving a bold and strong cup of coffee. Turkish coffee is bolder than coffee brewed with a French press. Turkish coffee only need a simple equipment referred to as the Turkish coffee pot or briki, ibrik, or cezve. The coffee is typically served in a demitasse cup, which is around 2 to 3 ounces.[3]

Turkish coffee was popularized during the Ottoman Empire. Mocha, Yemen is a city that was used to ship most of the coffee beans, which originally came from Ethiopia. For this reason, Turkish coffee is sometimes called Mocca.

Similar versions are also made in Czechia,[4] Slovakia, Poland,[5] Lithuania,[6] Greece,[7][8] Armenia[9] and the Balkans.[10][11][12]

History[change | change source]

Turkish coffee first appeared in the Ottoman Empire. The coffee was considered a drug and it was forbidden to drink it. But, because it was very popular the sultan eventually lifted this prohibition.[13]

Turkish coffee had reached Britain and France by the 17th century. The first coffee house in Britain was opened by an Ottoman Jew in the mid 17th century.[14]

How to make Turkish coffee[change | change source]

To make Turkish coffee, ground coffee beans are used. The ground coffee beans is mixed with water and boiled. It is boiled in a special pot called cezve in Turkey. After it boils it is taken off the heat and served. The coffee is traditionally served in a small porcelain cup called a kahve fincanı 'coffee cup'. Sometimes sugar is added to the coffee to make it taste sweet.[14][15]

References[change | change source]

  1. "Getting Your Buzz with Turkish Coffee". Rick Steves. Retrieved 2021-05-10.
  2. Cohen, Brad. "The complicated culture of Bosnian coffee". www.bbc.com. Retrieved 2021-05-10.
  3. "How to Make Turkish Coffee". Coffee. 2021-05-09. Retrieved 2022-03-26.
  4. LAZAROVÁ Daniela, Czech baristas compete in the art of coffee-making, Radio Prague, May 12, 2011.
  5. "Kawa po turecku – jak ją parzyć?". ottomania.pl. 26 February 2018. Retrieved 6 December 2019.
  6. TV3.lt, Lietuviška kava griauna mitus: lenkia italus, vejasi pasaulio geriausius, retrieved February 16, 2018.
  7. Leonidas Karakatsanis, Turkish-Greek Relations: Rapprochement, Civil Society and the Politics of Friendship, Routledge, 2014, ISBN 0415730457, p. 111 and footnote 26
  8. Mikes, George (1965). Eureka!: Rummaging in Greece. p. 29.
  9. Armenia. Bradt Travel Guides. 2019. p. 104. ISBN 9781784770792.
  10. Cohen, Brad (2014-07-16). "The complicated culture of Bosnian coffee". BBC - Travel: Food & Drink. Archived from the original on 2015-02-08. Retrieved 2014-07-24.
  11. "Macedonian coffee".
  12. Turska Kafa: Serbian Turkish-Style Coffee
  13. Gannon, Martin J. (2004). Understanding global cultures : metaphorical journeys through 28 nations, clusters of nations, and continents (3rd ed.). Thousand Oaks, Calif.: Sage Publications. ISBN 0-7619-2980-0. OCLC 52942998.
  14. 14.0 14.1 Basan, Ghillie (2006). The Middle Eastern kitchen. New York: Hippocrene. ISBN 0-7818-1190-2. OCLC 141384668.
  15. Akın, Engin (2015). Essential Turkish cuisine : 200 recipes for small plates and family meals. Helen Cathcart. New York: Stewart, Tabori & Chang, an imprint of Abrams. ISBN 978-1-61312-871-8. OCLC 921994379.

Other websites[change | change source]