[reprint] Lao Qin talks about the skills of making Turkish coffee

Old Qin talks about Turkish coffee making skills

Wen/Lao Qin

There is a place where you can smell the fragrance from afar, you can find the fragrance stored for a long time, you can hear the voice that does not fade, you can touch the sourness of memory, you can wait for the changes of the four seasons... This is the cafe.

Walk into a cafe, you don't have to be frustrated in tension, you don't have to struggle in exhaustion, have a Cappuccino cappuccino or mantelin coffee, CafeMocha coffee, Turkish coffee... tired stop and rest for a while, even if it's just for a moment. Sitting in a cafe, the afternoon sun gently drizzles through every corner of the room, immersing you in every vein without scruples, sipping a cup of fragrant coffee similar to your mood, looking at the busy crowd outside the window, listening to the sentimental classical songs, all kinds of busy work, the noise of the world, emotional worries will disappear... 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. You can also try it.

Traditional Turkish coffee is coffee beans ground into fine powder, sugar, spices, water together into the Turkish pot, simmer with fire, after repeated boiling and stirring, about 20 minutes, a cup of fragrant Turkish coffee is finished.

To make a cup of Turkish coffee, the biggest difficulty is the blending of coffee. Traditional blends of Middle Eastern coffee have a very distinctive flavor, probably due to their preference for a Brazilian blend of espresso beans and a few spices.

Turkish coffee making requires preparing a Turkish pot, coffee beans, sugar, cardamom pods, a small piece of cinnamon or anise, a bean grinder, a Turkish cup, and a teaspoon. To make two cups of coffee, put two teaspoons full of ground coffee in a Turkish pot. Note that the coffee beans should be ground very finely. Then add two teaspoons full of sugar, add it according to your taste, then add cardamom shells, a small piece of cinnamon or anise, and finally measure out the right amount of water and pour it into the Turkish pot.

After preparing the Turkish coffee, we begin to brew the coffee. Put the Turkish pot on the fire to boil. When it starts to boil and is about to overflow the edge of the Turkish pot, quickly remove it from the fire, stir it, and then put it back again. When it boils for a second time, remove it from the fire again. This time, there is no need to stir. When the foam rises for a third time, carefully remove the Turkish pot from the fire. The third heating is to ensure that the taste is complete. At the same time, the coffee and sugar are evenly mixed. Pay attention to adjusting the size of the fire during this process. When the coffee is cooked, pour the coffee alternately into two small Turkish coffee cups. The foam distribution should be uniform, otherwise it will affect the taste of the coffee. The Turkish people drink coffee without filtering. This cup of fragrant coffee is in the cup. Not only is there sticky foam on the surface, but there are powder residues at the bottom of the cup. This may be a major feature of Turkish coffee.