How do you make Turkish coffee? How much do you know about Turkish coffee culture?

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When it comes to Turkey, in addition to the famous barbecue, walking in the streets, you can see coffee shops with unique styles everywhere. "drink your cup of Turkish coffee and remember your friendship for forty years." From this Turkish proverb, it is not difficult to see the importance of coffee to the local people. From Istanbul to Cappadocia, the smell of coffee can be found in every corner of Turkey.

Today, with the coffee culture represented by Italian coffee sweeping the world, Turkish coffee has been sought after by coffee lovers all over the world because of its rich taste. A cup of authentic Turkish coffee is a perfect blend of delicacy and delicacy. A small coffee cup with Arab style must float with a thick layer of golden foam, and the black and red coffee emits a strong fragrance through the gap of the foam. After a small sip, the aroma of coffee stays in the mouth for a long time, and the pure and thick taste makes everyone who tastes it for the first time unforgettable. this is the taste from the "origin" of coffee.

In the Middle East, being invited to someone's house for coffee represents the most sincere respect of the host, so in addition to praising the mellow coffee, guests should also remember not to drink water even if they are full of dregs, because it implies that the coffee is not good. Arabs drink coffee slowly, and they even have a set of exquisite coffee ways, just like the Chinese tea ceremony, when drinking coffee, they not only burn incense, but also sprinkle spices, smell incense, and have a dazzling array of coffee pot utensils. More full of Arabian Nights style. A cup of Middle Eastern coffee with cloves, cardamom and cinnamon is full of fragrance when it is hot. No wonder Arabs praise it: musk attracts the heart and soul.

Turkish coffee must be cooked in a small copper pot that specializes in Turkish coffee, which locals call Cevze. This small copper pot usually makes only two cups of coffee. One hundred milliliters of pure water and ten grams of coffee powder are heated over low heat and stirred slowly in one direction. when the coffee begins to boil, a layer of coffee foam floats on the surface of the liquid, gently separate the coffee foam with a small spoon and divide it into each cup. Then continue to make coffee until it foams again. After the 13th and 15th centuries, Muslim religious circles banned roles for 300 years. This coffee drink, which is popular in Greece, Eastern Europe, the Middle East, and North Africa, is commonly known as Turkish coffee or Arabica coffee. It still retains the mystery of early religious rituals.

The practice of traditional Turkish coffee is to grind thick black coffee beans into fine powder, put sugar and cold water into a red copper coffee brewer like a deep spoon (IBRIK), cook slowly over low heat, after repeated stirring and adding water, about 20 minutes later, a small cup of 50cc fragrant and strong coffee is finished. As the local people drink coffee is not filtered, this cup of coffee, which is as thick as broth, is poured into the cup, with sticky foam on the surface and dregs at the bottom of the cup.

There are three flavors of Turkish coffee with sugar, less sugar and no sugar. Turks usually like to drink unsweetened coffee and eat dessert with a cup of bitter coffee with a sweet and greasy taste in the mouth. Be sure to state your taste before making coffee, because you should cook Turkish coffee with sugar and coffee powder together, and you can't drink it with milk or coffee companion.