turkish style coffee
HISTORICAL TRIP
Most people will be surprised to learn that the practice of drinking coffee as a hot beverage developed in the Ottoman Empire. The brewing process dates back to the 16th century, predating all other brewing methods in use today. The beans were roasted by the Ottomans on a fire, ground, and then boiled in water. Coffee was introduced to Constantinople in 1543, during the reign of Sultan Suleiman the Magnificent.
Coffee was an imperative part of the palatial kitchen in the Ottoman Empire. The position of Chief Coffee Maker, who was chosen for his loyalty and his ability to keep secrets and, obviously, his ability to make coffee, was an important part of the list of functions of the court.
Coffee consumption finally reached the homes of the public. The people of Constantinople were enamored with the drink and regularly bought green coffee beans and roasted them in pans at home. The beans, once roasted, were ground in mortars and strained into coffee pots. Coffee shops opened up all over the city, and before long, Turkish coffee became an integral part of the social culture in Constantinople.[hr]
CULTURAL RELEVANCE
In Turkish, the word for breakfast, kahvalti, means “before coffee.” Such language indicates the cultural significance of coffee in Turkey. Turkish coffee, in comparison to the ‘to go cups’ offered by most cafes around the world, is served in such a way that you are forced to sit down to drink it. If you try to shoot it like a shot of espresso, your mouth will feel a slight discomfort since a) it can be very hot and b) the dirt and crushed beans at the bottom are in no way meant to be consumed. The simple act of sitting encourages relaxation and conversation, and in that sense, Turkish coffee has become the focal point of street socializing in Turkey.
Fortune tellers, noting the popularity of the drink, have discovered that the remains of your coffee grounds offer exciting prospects for your future. Once you’ve finished the liquid portion of your coffee, you’ll find a thick, almost mud-like substance at the bottom of your cup. You may wonder if you drink this, eat it with a spoon, or apply it to your face to use as a skin product. Your answers should be no, never and why not. However, if you want a true and complete cultural experience, place the plate your coffee came with on top of the cup, turn it upside down, and let it sit for about 5 minutes. Then you turn the glass over and go looking for someone to read your future in the patterns created by the neglected grounds. If you come on our tour, we will do it for you at no extra charge!hr]
HOW TO ORDER AND DRINK IT
Turkish coffee, or Turk Kahvesi, usually comes with sugar. However, you can customize it however you want by using the following linguistic terminology:
Sade (sah-DEH): natural, unsweetened (this usually means your coffee will be quite bitter)
Az ÅŸekerli (AHZ sheh-kehr-lee) – a little sugar (less than a teaspoon per cup)
Orta ÅŸekerli (ohr-TAH sheh-kehr-lee) – medium sugar (sweet; about a teaspoon of sugar per cup)
ÇOK ÅŸekerli (CHOK sheh-kehr-lee) – lots of sugar (very sweet; two teaspoons of sugar or more)
Seasoned Turkish coffee drinkers wait about 60 seconds to take a sip after receiving their cup. This allows the grounds to settle a bit first. It is typically taken at extremely high temperatures and often comes with a glass of cold water to refresh your mouth and wash down the coffee. Many establishments that serve Turkish coffee in Istanbul also include a Turkish delight on the side.hr]
HOW IT’S MADE
There is no special bean involved in making Turkish coffee; its distinctive name comes from the preparation method. Turkish coffee is made with cardamom, cloves and anise. You will need a good grinder (Turkish grinder), freshly roasted coffee, a metal stirring spoon, and the coffee pot, a device made of metal called an ibrik.
Bring to a very fine grind (finer than espresso) with the Turkish grinder
Use demitasse cups (the small cups used to serve coffee) to measure the amount of cold water you want
Add a teaspoon of coffee per half cup of water
Add sugar to taste: the typical ratio is one teaspoon of sugar to two teaspoons of coffee
Stir sugar, cold water, and coffee before brewing (stir until sugar has dissolved)
Medium-Low Fire Stock – Watch out! Too high a heat will damage the coffee.
As soon as it starts to boil, remove the ibrik from the heat source; do it quickly before the foam flows over the top.
Return the ibrik to the heat source and allow the foam to build up again; remove it when it returns to a boil a second time.
Bring to a third and final boil
Serve: Rotate cups and pour a little at a time (about 15ml/cup until they are all full)
Drink everything! And socialize!
NOTE: NEVER TAKE YOUR EYES OFF THE COFFEE WHILE IT IS BREWING!! hr]
HEALTHY?
Turkish coffee is an anti-carcinogen and helps in the digestive process. However, because it is not filtered, studies have linked Turkish coffee consumption to high cholesterol.