Turkish coffee

From Simple English Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Turkish coffee is poured into a cup.

Turkish coffee (or Greek cofee) 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. 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.[3]

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.[4]

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.[4][5]

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. 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.
  4. 4.0 4.1 Basan, Ghillie (2006). The Middle Eastern kitchen. New York: Hippocrene. ISBN 0-7818-1190-2. OCLC 141384668.
  5. 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.