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Turkish Cofee

Equipment

 The necessary equipment to prepare Turkish coffee consists of a narrow-topped smallboiling pot called an kanaka, cezve, džezva, xhezve or μπρίκι (bríki) (basically a tinyewer), a teaspoon and a heating apparatus. The ingredients are finely ground coffee,

sometimes cardamom, cold water and (if desired) sugar. It is served in a demitasse (fincan, fildžan,filxhan or φλιτζάνι (flidzáni)). Some modern cups do have handles;traditional cups did not, and coffee was drunk either by handling the cup with thefingertips or, more often, by placing the cup in a zarf , a metal container with a handle. Traditionally, the pot is made of copper and has a wooden handle. The size of the pot ischosen to be close to the total volume of the cups to be prepared, since using too largepot causes most of the precious foam to stick to the inside of it. Also, a certain depth ofwater is necessary in order for the coffee particles to sink. The teaspoon is used both fostirring and measuring the amount of coffee and sugar. The teaspoons in some othercountries are much larger than the teaspoons in countries where Turkish coffee iscommon: The dipping parts of the teaspoons in these countries are about 1 cm long and

0.5 cm wide.For heating, an ordinary stove burner is sufficient, but an overly strong heat source isundesirable, as the brewing time needs to be at least five minutes. As an alternative, thheating source can be a tray about 10 cm (4in) deep filled with sand. The tray is placedon the burner. When the sand is hot, the coffee pot is placed in the sand. This allows foa more even and gentle heat transfer. The coffee prepared this method is called la nisip("on sand") in Romania.

Preparation

Preparation of Turkish coffeeAs with other ways of preparing coffee, the best Turkish coffee is made from freshlyroasted beans ground just before brewing. A dark roast is preferable but even a mediumroast coffee will yield a strong aroma and flavour. The grinding is done either bypounding in a mortar (the original method) or using a mill (the more usual methodtoday), and the end result is a fine coffee powder. Beans for Turkish coffee are groundeven finer than the grind used in pump-driven espresso makers; therefore, Turkishcoffee should be powdery. It is the finest grind of coffee used in any styleof coffee making.

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For best results, the water must be cold. The amount of water necessary can bemeasured using the cups. The coffee and the sugar are usually added to water, ratherthan being put into the pot first. For each cup, between one and two heaped teaspoonsof coffee are used. In Turkey, four degrees of sweetness are used. The Turkish terms anapproximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half levelled teaspoon of sugar), orta şekerli (medium sugar; one levelled teaspoon), and çoşekerli (a lot of sugar; one and a half or two levelled teaspoons). The coffee and thedesired amount of sugar are stirred until all coffee sinks and the sugar is dissolved.

Following this, the spoon is removed and the pot is put on the fire. No stirring is donebeyond this point, as it would dissolve the foam. Just as the coffee begins boiling, the pois removed from the fire and the coffee is poured into the cups. Actually in Greece youuse to put one coffee spoon of Kaimaki (Greek: Καιμακι, i.e. "cream", meaning the foamin each cup, otherwise the foam would remain in the briki (i.e. coffee pot) (or get only inthe last cup) while the coffee is poured into the cups.In the Arab World, answering that you'd like it "sāda" (هداس plain; no sugar , meaning"black" in Arabic) or "murra" ( ةرم bitter; no sugar ) is common.

Utensils to prepare Turkish coffee (handmade from Crete)A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), ishomogeneous, and does not contain noticeable particles in the foam or the liquid. Thiscan be achieved only if cold water and a low heat are used. Starting with warm water o

a strong heat does not leave enough time for either the coffee to sink or the foam toform. It is possible to wait an additional twenty seconds past boiling, which makes ahomogeneous and delicious coffee, but the foam is completely lost. To overcome this,foam can be removed and put into cups earlier and the rest can be left to boil. In thiscase special attention must be paid to transfer only the foam and not the suspendedparticles. There are other schools of preparing Turkish coffee that vary from the above. One suchmethod, Lebanese coffee, involves starting with hot water alone, then adding anddissolving the sugar. The product is in essence a sugar syrup with a higher boiling pointthan water. The coffee and cardamom are added, and the mixture is stirred. It is thenbrought to a boil and just before serving is removed from the heat for a few seconds an

returned to it, being brought to a brief boil a second time. This double (and sometimestriple) boiling is an essential part of the process, both ceremonially and — asconnoisseurs claim — for the palate.In the Balkans, dominant practice is to fill the džezva with only cold water, and heat it tit boils. As the water boils coffee is added, stirred, and removed from the fire before thefoam boils over. After the foam settles the pot is placed back onto the heat source so thwater would boil again, releasing more caffeine and flavour. Sometimes the last step isskipped, to preserve the foam. This type of preparation is known as Serbian coffee.A common variation in the Arab world is allowing the brew to boil, removing the pot frothe heat source just before it boils over, allowing it to settle, and then repeating theprocess two or three times. This results in even stronger and more concentrated coffee

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Drinking

Turkish coffee served with chocolate sticks. Turkish coffee is taken at extremely hot temperatures and is usually served with a glassof cold water to freshen the mouth to better taste the coffee. It is traditionally servedwith Turkish delight. In the Mediterranean and southeastern Turkey, pistachio grains(kakuli/menengiç) may be added into the coffee. All of the coffee in the pot is pouredinto cups, but not all of it is drunk. The thick layer of sludgy grounds at the bottom of thcup is left behind.

Fortune-telling

Main article: Tasseography The grounds left after drinking Turkish coffee can also be used for fortune-telling. Thecup is commonly turned over into the saucer to cool, and then the patterns of the coffegrounds can be used for a kind of fortune telling called tasseography

Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. Anaromatic spice called cardamom is sometimes added to the coffee while it is being

ground. One can also boil whole seeds with the coffee and let them float to the top wheserved. Turkish coffee has four levels of sweetness ranging from very sweet to black.

Since sugar is not added to the coffee after it is served, spoons are not needed. As thecoffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates

that if the foam is absent from the face of the coffee, the host loses face.

Turkish coffee is served hot from a special coffee pot calleda cezve. Tradition states th

after the guest has consumed the coffee and the cup is turned upside down on thesaucer and allowed to cool, the hostess then performs a fortune reading from the coffee

grounds remaining in the cup. Rich in tradition and flavor, Turkish coffee remains afavorite today.

Armenian demitasse (Surj)

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5 tsp. pulverized coffee5 demitasse size cups of water3 tsps. sugarCombine above ingredients in a jezveh or a 1 quart saucepan. Stir the ingredients andplace the pot on moderate heat. Bring the coffee to a boil 3 times, removing pot fromheat each time before it overflows. Pour the foam from the top of the coffee, dividing itequally among the deritasse cups and then pour in the coffee.Serve immediately.

Serves 5

Drinks

  Turkish Coffee

"Coffee should be black as hell, strong as death, and as

sweet as love" (A Turkish Proverb)

Prepared since the 1500's in a jezve, the brass, copper orenamel coffee pot with a long handle.

 

Time 10 minutes Serves 4

 

Ingredients

• 4 teaspoonful very finely ground Turkish coffee 

•

4 espresso /Turkish coffee cup of waterDegrees of Sweetness

• Sade - Without sugar 

• Az Shekerli (mildly sweet) - 1 tsp. sugar 

• Orta (medium sweet) - 2 tsp. sugar 

• Shekerli (very sweet) - 4 tsp. sugar 

Preparation

Place coffee, water, and sugar (if desired) into a

4-cup copper jezve. Brew over very low heat,stirring occasionally, until the froth on the

surface begins to rise.

Do not boil. Pour a small amount of froth intodemitasse cups. Return the pot to the heat until

the coffee just begins to boil. Remove from theheat immediately, and pour the remaining coffee into the demitasse

cups.Do not drink the residue at the bottom of the cup.

For a special flavor, several cardamom seeds may be added to the pot

while the coffee is brewing.

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