Traditional Turkish coffee

Old-fashioned traditional coffee from Turkey. It is said that there is a habit of coffee fortune-telling in Turkey. After drinking coffee, the coffee grounds deposited at the bottom of the cup are covered on a plate to predict the fate of the day according to the appearance formed on it.

[practice]

Put the deep-roasted coffee beans in a milk bowl, grind them into a fine powder and grind them together with the expensive meat spices.

Then put these into the pot, add and bring to a boil, about 3 times repeatedly.

Wait for the coffee grounds to precipitate at the bottom of the mug, and then pour out the clarified coffee liquid on the top. Sometimes lemon or honey can be added.

Be careful that if you don't pour it out gently, even the coffee grounds will fall out.

Turkish coffee is very particular about the selection, roasting, grinding and cooking of raw materials. After careful selection, the coffee beans are roasted in an iron wok, heated evenly, ripe without scorching black, and the color is right and the taste is fragrant. Then put the fried coffee beans into a stone mortar and mash them. It is said that only in this way can the fragrance be pure. To make coffee, use a small copper spoon with a long handle called "Jeffzer". First put a tablespoon of coffee and the right amount of sugar in the copper spoon, then add cold water and simmer over the charcoal fire to make the coffee and sugar completely dissolve. At this time, there is a layer of yellow foam on the surface. Pour the foam into a coffee cup and continue to boil until it is boiled. Pour the boiled coffee into a cup filled with foam, and such a delicious Turkish coffee is ready. Remember that the foam should not be poured out, otherwise it will not be authentic Turkish coffee.