Turkish coffee is probably the original way of making coffee. It is a way of making coffee using ground coffee beans without filtering it. 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.
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.
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.
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.
References[change | change source]
- "Getting Your Buzz with Turkish Coffee". Rick Steves. Retrieved 2021-05-10.
- Cohen, Brad. "The complicated culture of Bosnian coffee". www.bbc.com. Retrieved 2021-05-10.
- "How to Make Turkish Coffee". Coffee. 2021-05-09. Retrieved 2022-03-26.
- LAZAROVÁ Daniela, Czech baristas compete in the art of coffee-making, Radio Prague, May 12, 2011.
- "Kawa po turecku – jak ją parzyć?". ottomania.pl. 26 February 2018. Retrieved 6 December 2019.
- TV3.lt, Lietuviška kava griauna mitus: lenkia italus, vejasi pasaulio geriausius, retrieved February 16, 2018.
- Leonidas Karakatsanis, Turkish-Greek Relations: Rapprochement, Civil Society and the Politics of Friendship, Routledge, 2014, ISBN 0415730457, p. 111 and footnote 26
- Mikes, George (1965). Eureka!: Rummaging in Greece. p. 29.
- Armenia. Bradt Travel Guides. 2019. p. 104. ISBN 9781784770792.
- 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.
- "Macedonian coffee".
- Turska Kafa: Serbian Turkish-Style Coffee
- 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.
- Basan, Ghillie (2006). The Middle Eastern kitchen. New York: Hippocrene. ISBN 0-7818-1190-2. OCLC 141384668.
- 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.