Traditional Turkish coffee

Old traditional coffee from Turkey. It is said that Turkey has a habit of coffee fortune-telling. After drinking coffee, the coffee grounds deposited at the bottom of the cup are covered on the plate, and the fortune of the day is divined according to the shape formed on it.

[Practice]

Deep roast coffee beans are ground into a fine powder in a mortar and ground with the meat spice.

Then put them into the pot, add them and boil them about three times.

When the coffee grounds settle at the bottom of the cup-shaped cup, pour out the upper clarified coffee solution. Sometimes lemon or honey can be added.

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

Turkish coffee from the selection of raw materials, roasting, grinding to brewing are very particular about. Coffee beans are carefully selected and roasted in an iron wok. They should be evenly heated, cooked without being burnt, and have a good color and flavor. Then put the fried coffee beans into the stone mortar and mash them. It is said that only in this way can the fragrance be pure. Brew coffee using a long handle called "Jeff Ze" small copper spoon, first put a tablespoon of coffee and sugar in the copper spoon, and then add cold water on the charcoal fire with slow fire, so that coffee and sugar completely dissolved. A layer of yellow foam appears on the surface. Pour the foam into a coffee cup and continue to boil until it boils. Pour the boiled coffee into the frothy cup and a delicious Turkish coffee is ready. Remember not to pour out the foam, otherwise it is not authentic Turkish coffee.