Turkish pot Cezve Turkish pot is one of the few or even the only choice for brewing.

Abstract: when coffee circulated in the Arab world and even in early Europe, Turkish pots were few or even the only choice for brewing.

If I asked which coffee utensils were the most important, I would probably answer:

Turkish kettle

When coffee circulated in the Arab world and even in early Europe, Turkish pots were one of the few or only brewing options. In those days, Turkish pots really carried 100% of the coffee industry. Today, this coffee utensil, which is about 500 years old, can still fight. How powerful it should be.

In Europe and the United States, the name for the Turkish pot is actually very confusing. After summing up, Cezve is what the Turks call their own Turkish pot, while outside Turkey, especially in North America, this instrument is called Ibrik. Of course, it doesn't matter to us Chinese. Anyway, as long as the coffee pot looks like this, we all call it the Turkish pot.

Turkish pots are still widely used in Eastern Europe, North Africa and the Middle East. The glittering body can be made of stainless steel, brass, brass or even ceramic, but brass, which takes into account both excellent heat transfer and traditional appearance, is still the first choice. A long handle protrudes from the kettle, and there will be a small mouth on the upper edge of the kettle to facilitate the pouring of coffee. In view of its long history, there are naturally many craftsmen who carve some beautiful patterns on the Turkish pot.

This is a video showing how an Istanbul craftsman makes a Turkish pot ~ Enjoy

The most important feature of coffee produced in a Turkish pot is probably that word, strong. The strength of Turkish coffee is different from that of Italian concentration, highlighting "wild" and "bohemian". Because of the filter-free paper and fine grinding in the production of Turkish coffee, the last thing served to the guests is a cup of brown coffee "mud", which leads to the unique taste and texture of Turkish coffee, coupled with a variety of Turkish coffee drinking traditions. Turkish coffee is definitely a very strange coffee drink.

There is still a lot of room for the word "tradition" in Turkish coffee tradition. The spices used in Turkish coffee alone vary greatly from region to region, as well as the number and time for which the barista repeatedly heats the kettle over the heat source, and the water temperature of the initial extraction.

And keep roughly the same extraction elements, probably its very fine grinding, with the experience of the editor over the years, the extraction grinding of the Turkish pot should be the finest of all extraction methods, not one of them, and may not be as fine as flour. Actually, it's almost there.

How to grind such a fine degree of grinding? Is it okay to use Baratza or Flying Eagle Sauce? How is it possible? In our world, generally speaking, if you want to grind this kind of coffee powder, you can only produce an expensive Italian mill. But how can Turkish pots, a coffee appliance aimed at household use, be expected to be equipped with such expensive grinding tools? So our shining beautiful and more economical Turkish mill came on stage. Of course, Turks with a long cultural history will not miss the opportunity to draw on the grinding tools.

It turns out that when the grinding degree of coffee powder is low to a certain extent, evenness is not particularly important, because they. They're all like flour.

Istanbul Istanbul

When it comes to Turkish pots and Turkish coffee, how can we not mention its encounter with Istanbul?

Coffee was introduced to Istanbul in 1555, and a Yemeni governor presented coffee as a tribute to the Ottoman Sultan in Istanbul (as the supreme leader of Ottoman Turkey called it). In the palace in Istanbul, a new way of extracting coffee has been invented. First roast the raw coffee beans over an open fire, then grind them into powder, mix them with water and slowly heat them on charcoal ash. Because this brewing method has a strong and magical brainwashing aroma of baking and coffee, coffee is immediately famous all over the Arab world.

Coffee became an important popular part of meals at the Ottoman court. The position of "coffee master" was added to the package of Ottoman court division, who was responsible for making coffee for the Sudan and his family, and was trusted by the Sudan and became a close confidant of the Sudan. It is recorded in history that a number of "coffee masters" eventually became prime ministers of the Ottoman Turkish Empire, and it seems that the barista profession was really popular at that time.

Coffee began to spread from the court to the aristocratic mansion, and from the mansion has now flown into the homes of ordinary people. The Ottoman people were impressed by this magic drink. They went to the market to buy raw beans, fried them in a pan at home and drank them directly. Their coffee was surprisingly fresh!

What really makes coffee familiar to ordinary people is the growing cafes in Istanbul. With the pace of Kiva Han, the first coffee shop in Istanbul, countless cafes are springing up in the streets. The cafe has become an inseparable culture of Istanbul, where people come to read, play chess and discuss poetry and literature. Istanbul is the bridgehead of coffee culture in Europe. The picture shows an Ottoman "storyteller" telling the audience about various Arab legends.

Make

The first step: call beans & ground beans

The requirement for the grinding degree of the Turkish pot is "super fine", and the feeling to the touch is no longer "crisp", but "soft". If you do not have a special mill for the Turkish pot, please adjust it directly to the minimum grinding degree of your electric mill. anyway, the grinding degree is much lower than that of Italian style. The gouache ratio is about 1:11. Please adjust the weight of coffee beans according to the size of the Turkish pot you have.

Step 2: add coffee powder and water

Add coffee powder and cold water directly to the pot, do not pour coffee powder on the way to heat the cold water. Please note that the water level must not be filled up, the water is almost boiled in the subsequent heating steps, and the Turkish kettle filled with water can paint a magical brown modern abstract art to your kitchen table. Some people may want to add sugar or spices to their coffee. Please add it at this step. 3par 4 tablespoons of sugar and a little nutmeg are classic ingredients. Stir after adding these things, and note that this is the only chance you can stir in the Turkish kettle extraction process. There is no shop in the village, so stir it quickly.

Step 3: heat slowly

Coffee workers have found that the quality of Turkish pot coffee depends largely on the speed of heating and sooner or later, just like the coffee baking curve, and most people agree that slower heating can make better coffee. please heat the liquid to almost boil with a lower heat.

On the streets of Turkey, the heat source of Turkish coffee is not mainly gas, but a large basin of magical heating sand. The sand is heated on a frying pan with a direct fire, and the Turkish pot is wrapped in sand, and the sand will transfer heat to the Turkish pot. This heating method is better than a uniform one. If you have a chance to go to Turkey, please do not waste the opportunity to watch this wonderful extraction.

Step 4: remove the heat source

As the water temperature in the pot rises, the coffee powder layer on the surface of the Turkish pot will become bigger and bigger, and the liquid level will become higher and higher. when you think it will overflow, remove it from the heat source as soon as possible.

Step 5: put it back on the heat source

The coffee will shrink back as it gets cold, and then put it on the heat source. Wait until the coffee bulges up, then take it off. Some people will choose to repeat this operation three times, let's recommend it twice. Of course, it all depends on personal preference.

Step 6: produce

Pour coffee into a small coffee mug. It would be even better if you have a small Turkish coffee mug. Don't forget to serve it with a snack. The golden foam on the surface of coffee is very important. It can even predict the love fortune of guests. Don't screw it up. Also, not all coffee grounds sink at the bottom of the cup. There is also a saying that drinking a sip of Turkish coffee with a lot of coffee grounds on the upper lip is a sign of respect for the host. Anyway, Please Enjoy!