pete_c
Guru
Might change from my morning 7 shots of espresso to a new need.
From the Wiki
Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.
Preparation
Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops.
Late Ottoman era Kahve fincanı
Coffee and water, usually with added sugar, is brought to the boil in a special pot called cezve in Turkey, and often called ibrik elsewhere. As soon as the mixture begins to froth, and before it boils over, it is taken off the heat; it may be briefly reheated twice more to increase the desired froth. Sometimes about one-third of the coffee is distributed to individual cups; the remaining amount is returned to the fire and distributed to the cups as soon as it comes to the boil.[6][5] The coffee is traditionally served in a small porcelain cup called a kahve fincanı 'coffee cup'.
The amount of sugar is specified when ordering the coffee. It may be unsweetened (Turkish: sade kahve), with little or moderate sugar (Turkish: az şekerli kahve, orta şekerli kahve or orta kahve), or sweet (Turkish: çok şekerli kahve). Coffee is often served with something small and sweet to eat, such as Turkish delight. It is sometimes flavoured with cardamom,[4] mastic, salep,[9] or ambergris. A lot of the powdered coffee grounds are transferred from the cezve to the cup; in the cup, some settle on the bottom but much remains in suspension and is consumed with the coffee.
History
Further information: Ottoman coffeehouse
Turkish coffee probably was brought in the Ottoman Empire by traveling merchants by the 15th century. The governor in charge of Yemen, Özdemir Pasha, may have officially introduced it to Sultan Suleiman the Magnificent, who popularized it. Under the strictest interpretations of the Quran, the strong coffee was considered a drug and its consumption was forbidden. Sultan Murad IV outlawed coffee, but due to the immense popularity of the beverage, the prohibition was eventually lifted.
Turkish coffee culture had reached Britain and France by the mid to late 17th century. The first coffee house in Britain was opened by an Ottoman Jew in the mid 17th century. In the 1680s, the Turkish ambassador to France reportedly threw lavish parties for the city's elite where African slaves served coffee to guests in porcelain finjans on gold or silver saucers.
I want this stuff.
From the Wiki
Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.
Preparation
Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops.
Late Ottoman era Kahve fincanı
Coffee and water, usually with added sugar, is brought to the boil in a special pot called cezve in Turkey, and often called ibrik elsewhere. As soon as the mixture begins to froth, and before it boils over, it is taken off the heat; it may be briefly reheated twice more to increase the desired froth. Sometimes about one-third of the coffee is distributed to individual cups; the remaining amount is returned to the fire and distributed to the cups as soon as it comes to the boil.[6][5] The coffee is traditionally served in a small porcelain cup called a kahve fincanı 'coffee cup'.
The amount of sugar is specified when ordering the coffee. It may be unsweetened (Turkish: sade kahve), with little or moderate sugar (Turkish: az şekerli kahve, orta şekerli kahve or orta kahve), or sweet (Turkish: çok şekerli kahve). Coffee is often served with something small and sweet to eat, such as Turkish delight. It is sometimes flavoured with cardamom,[4] mastic, salep,[9] or ambergris. A lot of the powdered coffee grounds are transferred from the cezve to the cup; in the cup, some settle on the bottom but much remains in suspension and is consumed with the coffee.
History
Further information: Ottoman coffeehouse
Turkish coffee probably was brought in the Ottoman Empire by traveling merchants by the 15th century. The governor in charge of Yemen, Özdemir Pasha, may have officially introduced it to Sultan Suleiman the Magnificent, who popularized it. Under the strictest interpretations of the Quran, the strong coffee was considered a drug and its consumption was forbidden. Sultan Murad IV outlawed coffee, but due to the immense popularity of the beverage, the prohibition was eventually lifted.
Turkish coffee culture had reached Britain and France by the mid to late 17th century. The first coffee house in Britain was opened by an Ottoman Jew in the mid 17th century. In the 1680s, the Turkish ambassador to France reportedly threw lavish parties for the city's elite where African slaves served coffee to guests in porcelain finjans on gold or silver saucers.
I want this stuff.
