From Brown to Black: a New way of drinking Coffee

If you pay a little attention, you will find that in Pargrave's description, the Arabs roasted the coffee beans to a light brown color depth. It is recorded in the early historical materials before about 1600 AD that a completely different method of making coffee was developed in Turkey, Syria and Egypt. They bake the coffee beans to a very deep, near-black degree, grind them into a very fine powder with a grindstone or metal grinder that grinds the leaves, boil the powder, add sugar and then quote it, but without adding any spices and without filtering. Because when drinking this sweet cup of coffee, you will also drink the fine coffee powder floating on the liquid surface; in addition, the drink is poured into a cup smaller than the cup used by Arabs.

The reasons for the different roasting patterns, brewing methods and drinking methods are unknown, but it can be seen that as long as the coffee beans are roasted deeper, it is easier to grind them into fine powder, while the lighter roasted coffee beans win relatively much, so it is not easy to grind them into fine powder. In addition, sugar originating in India is also widely grown in the Middle East, and this easily accessible crop is used to suppress the bitterness of deep-roasted coffee and enhance the sweetness of the coffee. So far, new technological inventions (bean grinders with metal grinding leaves) and a new deep baking mode, coupled with the convenience of sucrose, have created this new way of drinking coffee-Turkish coffee.

Why is it called "Turkish" instead of "Egiptian" or "syrian"? This is because the Europeans were first introduced into central Europe through the northern part of Ottoman, and then from the Balkans and Werner. Early Europeans followed the Turkish drinking method by roasting coffee beans to a very deep level. boil to tons of water and add sugar to drink.