Traditional Turkish coffee, Turkish coffee culture, spiced coffee.

Coffee in the ancient Middle East, like a legendary myth in the Thousand and One Nights, is a veiled girl with a thousand faces, which can help to get close to God and wash away sadness.

To speak of coffee, one cannot fail to mention Middle Eastern (Turkish) coffee, because whether from a Muslim or Christian standpoint, coffee originated in the remote and mysterious mountains of the Middle East. After three centuries of Muslim religious prohibition from the 13th to 15th centuries, coffee was officially introduced to Turkey in the 16th century, began to be commercialized, and quickly spread to continental Europe. This popular in Greece, Eastern Europe, the Middle East, North Africa and other places coffee drinking method, commonly known as Turkish coffee or Arabic coffee, still maintains the mystery of early religious ceremonies.

The traditional Turkish coffee method is to use roasted hot fried black coffee beans into a fine powder, sugar and cold water together into the copper material like a deep spoon coffee pot (IBRIK), slow boiling over low heat, after repeated stirring and water process, about 20 minutes, a small cup of 50 cc fragrant and strong coffee is finished. Because locals drink coffee unfiltered, this cup of thick soup-like coffee poured into the cup has sticky foam on the surface and residue at the bottom. In the Middle East, an invitation to someone else's home for coffee represents the most sincere respect of the host, so guests should not only praise the aroma of coffee, but also remember not to drink water even if they drink a mouthful of dregs, because that implies that coffee is not good to drink. Arabs drink coffee slowly, they even have a set of exquisite coffee ceremony, just like the Chinese tea ceremony, coffee not only to burn incense, but also sprinkle spices, smell incense, a variety of coffee pots, but also full of Arabian Nights style. A cup of Middle Eastern coffee with cloves, cardamom and cinnamon fills the room when hot. No wonder Arabs praise it: Musky and soul-stirring