Fascinating Turkish coffee

Turkish coffee, also known as Arabica coffee, is the ancestor of European coffee, which has a history of 700 to 800 years. The reason why we have to mention Turkish coffee when it comes to coffee is that no matter from the perspective of Islam or Christianity, the origin of coffee is in the remote and mysterious mountains of the Middle East. Coffee was born in Turkey in the 16th century, began to be commercialized, and quickly spread to continental Europe. Turkish coffee is still popular in Greece, Eastern Europe, the Middle East, North Africa and other places, and still maintains the mystery of early religious rituals. It is said that in Turkey, it is extremely noble to make a cup of traditional Turkish coffee for guests, and some even bathe and fast in advance. This historic coffee and its traditional culture were included in the UNESCO list of intangible cultural heritage of humanity on December 5, 2013.

Turkish coffee is not common, and its taste is mainly divided into Skaito (bitter), Metrio (sweet) and Gligi (sweet), these three flavors, and sugar is added when the coffee is cooked. Turks drink coffee, the residue is not filtered out, because the coffee is ground very fine, so when tasting, most of the coffee powder will precipitate at the bottom of the cup, but when drinking, you can still drink some fine coffee powder. This is also the most important feature of Turkish coffee. And divination after drinking coffee is also the biggest attraction of Turkish coffee culture.

Steps for making Turkish coffee:

1. Add water to cezve/ibrik (long handle brass coffee maker), about 50ml of water (1.7oz) per cup of coffee.

two。 Season with sugar and stir until thoroughly mixed

3. Boil, remove from the fire, according to the number of cups, add one teaspoon of coffee to each cup

4. Brew coffee.

5. Immediately after boiling, remove the coffee pot from the fire, remove the foam from the surface, and stir the mixture.

6. Make coffee again

7. Let the remaining coffee powder precipitate before drinking. You can also speed up the process by adding a tablespoon of cold water to the pot after boiling twice.

In order to really taste the unique taste of Turkish coffee, it is best to drink a mouthful of ice water before drinking Turkish coffee, so that the taste in the mouth can reach the most sensitive degree, and then you can slowly experience the slightly sour and bitter feeling of Turkish coffee!