![]() A Short History of Turkish CoffeeĪ beverage as old and distinguished as this deserves its own history lesson. It’s not a requirement by any means, but many people appreciate the extra bit of spice in this bittersweet drink. In fact, if you buy pre ground Turkish coffee, don’t be surprised to see cardamom seeds on the ingredients list. While I’m on the subject of taste, I don’t want to overlook one of the most common additives to Turkish coffee – cardamom. Thin and watery are two adjectives you don’t want to pair with Turkish coffee. Not only does that aromatic foam tell you when your Turkish coffee has finished brewing, it’s also a good indicator of well-prepared Turkish coffee. However, one of the most recognizable aspects of Turkish coffee has to do with its foamy texture. That comes from the addition of generous amounts of sugar. It’s also not uncommon for this drink to be very sweet. ![]() As you can imagine, it only adds to the powerful caffeine buzz. Not everyone downs the coffee powder at the bottom of the cup, but many people do. I guess that’s why it’s consumed in smaller quantities. In terms of flavor, Turkish coffee has a bold, bittersweet taste. The traditional serving size for Turkish coffee is 2-2.5 ounces (60-75 milliliters). Once it becomes frothy and foamy in the cezve, you’ll pour your coffee – including the grounds – into cups. However, the end result is definitely worth the extra effort. Just consider yourself lucky that you weren’t around when Turkish coffee made its debut – you’d have to use hot sand to cook it! For one, there aren’t a lot of shortcuts involved – at least if you’re making it manually. Now, if making Turkish coffee sounds a lot more like cooking than brewing, that’s because it is. The consistency you’re looking for is that of cocoa powder. As much as I talk about using a fine grind for espresso, it’s got nothing on what’s needed for Turkish coffee. Mixed with as much sugar and water as desired, you add finely ground coffee beans to your cezve and simmer for several minutes. ![]() Incidentally, ibrik is just the Arabic word for cezve. A cezve is a small, long-handled metal pot that’s specifically designed for preparing Turkish coffee. Rather than relying on an espresso machine or drip coffee maker,traditional Turkish coffee requires a cezve or ibrik for preparation. In spite of its Geographically specific name, this preparation method didn’t actually originate in Turkey. It’s less of a specific beverage and more of a technique for making coffee. I can’t tell you how to make Turkish coffee without first defining it, right? I think it’s important to note that when people talk about Turkish coffee, they’re talking about how the coffee gets made. Manual Tools Grinder Pots Utensils Automatic Tools BEKO Turkish Coffee Maker SAKI Turkish Coffee Maker
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