Turkish coffee story breathtaking Turkish coffee

Coffee in the ancient Middle East, like the legendary myth of the 1001 night, is a veiled girl with a thousand faces, which can not only help get close to God, but also wash the spring of sadness. When it comes to coffee, we have to mention the Middle East (Turkey) coffee, because whether from the perspective of Islam or Christianity, the origin of coffee is in the remote and mysterious mountains of the Middle East. After three hundred years of banning roles in Muslim religious circles in the 13th and 15th centuries, coffee was officially introduced into Turkey in the 16th century, began to be commercialized, and quickly spread to the European continent. This coffee drinking method, commonly known as Turkish coffee or Arabica coffee, which is popular in Greece, Eastern Europe, the Middle East and North Africa, still retains the mystery of early religious rituals. The practice of traditional Turkish coffee is to use roasted, hot-fried black coffee beans to be ground into fine powder, add sugar and cold water together 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 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. 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.

Yvlik brewing-traditional Turkish coffee

1. Characteristics

Turkish coffee brewing utensils, made of steel called Yvlik coffee utensils with long handles.

2. The key points extracted.

Cook three times, avoid the fire before boiling, and add a small amount of water.

3. Brewing method

(1) Coffee beans prepared for deep roasting (about 5g per person) are ground in a milk bowl (or mill) to form a powder.

(2) according to the number of coffee powder needed, add the right amount of boiled water and add spices at the same time.

(3) then turn on a small fire, remove the state before boiling after bubbling, add some water, and then add fire after boiling is still, so repeat three times.

(4) after the coffee powder in Yvlik sinks, it is quietly injected into the cup.