Turkish coffee refers to a brewing method or a coffee bean brewing Turkish coffee with sugar.

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What kind of coffee do you like best? I have heard all kinds of answers. For example, some people like the purity of the siphon pot (Syphon), some prefer the rich French pressure (French Press), and others think that the coffee brewed in flannelette filter bags is just right. There are also a small number of loyal people who think that any coffee except Espresso is not worth mentioning. However, over the years, no one has ever mentioned Turkish coffee, and it is a great pity that many people simply have no idea of Turkish coffee.

Why is that? A method of conditioning that has been handed down in the coffee world for such a long time and its flavor is extremely charming, is it so strange to coffee lovers in Taiwan? Some people's views are as follows: Taiwan's coffee culture first originated in Japan, while Japan spread from Europe. The main religion in Europe is Christianity. For Europeans, the Islamic world is basically a pagan world. Although the habit of drinking coffee has spread from the Islamic region, the Islamic coffee culture has not been fully accepted by Europeans. Especially in the 18th century, when Europe developed its own methods of cooking, soaking and filtering, it almost completely abandoned the Turkish method of conditioning. In addition, making Turkish coffee requires some leisurely atmosphere and more time, and "leisurely" is a luxury in a busy society, and "time" is also a resource that many people do not want to consume. this is because Turkish coffee is rarely seen in the United States or Europe (except in a few areas on the east coast of the Mediterranean). Of course, Japan and Taiwan inevitably have a similar situation.

Looking back many years ago, when I first stepped into the world of coffee, I got to know Turkish coffee from books, and I was deeply fascinated by this ancient and exotic way of conditioning. At that time, I wanted to find the opportunity to try it myself, but I was unable to buy an Ibrik. Ibrik is an essential pot for making Turkish coffee. You know, in the early 1970s, there were not many ordinary equipment for making coffee in Taiwan, such as siphon pots, hand filter cups, French presses, and so on, which are now familiar to many people, but at that time they were only available in a few specialized coffee shops. As for Ibrik, not to mention it, it can be said that you can't even see a shadow. I ran to Taipei whenever I had a chance, and whenever I met a decent coffee shop, I would stop and look for it, hoping to find Ibrik. Finally, once I passed by a coffee shop on Renai Road (after many years, I was not sure if I remembered correctly. ), unexpectedly found that in the glass window facing the street, an Ibrik, my "love pot in a dream", was placed there with all sorts of amorous feelings! It is hard for readers to imagine my excitement at that time. I rushed into the store, determined to buy it even if I cleaned out all the money in my pocket (except for the car to go home, of course). But the shopkeeper poured cold water on me: this is a window display, not for sale. I tried my breath and raised my offer again and again, but I still couldn't impress him, so I had to leave slowly. But after only a dozen steps, the shopkeeper caught up with me and stopped me. I was glad to think that he had changed his mind and was willing to sell Ibrik to me, but no! In a rather humble manner, the shopkeeper asked me: how is this pot used? It turned out that he had no idea how Ibrik should operate. I was young at that time, and I didn't get home yet. In addition, I still couldn't achieve my goal after messing around for a long time, so I was in a very bad mood. In short, I quickened my pace and left.

Similar to cooking, there is no limit to one method of cooking the same ingredients, and there is no unified cooking method for Turkish coffee. For example, in addition to family funerals or deliberate expressions of unfriendliness, traditional Turkish coffee must be sweetened; but in recent years, under the influence of European trends, people in big cities from the eastern Mediterranean to the Middle East have begun to drink unsweetened Turkish coffee. In addition, just like a perfect Espresso must have a thick layer of Crema, traditionally, a cup of authentic Turkish coffee must have a thick layer of foam on its surface, which is called the "face" of coffee. Without it, the person who prepares the coffee will not be able to meet. And now it seems that I no longer pay attention to it: for example, when I traveled in the Balkans last year, I drank Turkish coffee twice, but both of them lost face. Is it that tradition is no longer valued? I have no idea.