Turkish coffee is made by using coffee beans that are finely ground and unfiltered. The same method is used in many Middle Eastern as well as Southeastern European countries.
This coffee is made from the “Arabica” bean after it has been finely ground. The Turkish coffee has become known all over the world for not only for its very strong taste but also for its special way of being made as well as being served. But there is so much more to Turkish coffee apart from all of this.
History of Turkish coffee
Coffee was brought to Istanbul in 1555 by two traders from Syria and by the middle of the 17th century; it then became a vital part of the elaborate ceremonies held in the Ottoman Court. The sultan would be majestically served coffee by his makers of coffee and this ritual would also play a ritual role in customs of marriage to the extent that women in the harem received training on how the perfect Turkish brew was to be prepared. This is the way that a man looking for a wife would judge a woman by her skill in making Turkish coffee. Even in current culture, when a potential family of the husband asks the parents of the girl for her hand in marriage, the bride-to-be serves Turkish coffee.
How to prepare Turkish Coffee
This coffee is made in a “cezve”, a special pot that is small and has a very long handle traditionally made from copper. For a single cup of Turkish coffee, one combines one cup of water about the size of a coffee cup with two (2) full teaspoons of coffee. Sugar is never added to the coffee after it is brewed; it is added to the “cezve” – two sugar cubes for coffee that is very sweet, and one for coffee that is medium sweet and of course none for coffee that is bitter.
When this coffee begins to boil, you let the foam rise and take it off the heat just before the foam is about to spill over and this guarantees that this coffee will have just the right as well as a large amount of foam. By tradition, Turkish coffee without the foam is not acceptable. This coffee is also served with a glass of water as well as a sweet perhaps Turkish Delight and is all part of the ritual of serving this coffee.