What is Turkish Coffee ?
It is made by brewing very finely ground coffee beans in boiling water. The coffee pulp is not filtered. Turkish Coffee is cooked with a unique cooking equipment, a cezve. Turkish Coffee, which is defined as a cezve or ibrik internationally and is cooked with a heat source under it, has taken its place as the 3rd type of coffee among the world coffees, next to Espresso and Filter coffee.
Measure the drinking water with a cup and put it in the coffee pot. Add two teaspoons of coffee per cup, sugar if desired. Stir the coffee on low heat. After a while, divide the swelled foam into the cups. Cook the remaining coffee one more time and pour it into the cups. (6 g of coffee in 65 ml of water)
In 1517, Yemen Governor Ozdemir Pasha brought coffee to Istanbul, where he admired its taste. Thanks to the brand-new preparation method invented by the Turks, coffee was cooked in pots and coffee pots and named Turkish Coffee. Coffeehouses and coffee culture, where books and beautiful writings were read, chess and backgammon were played, poetry and literature conversations were held at all hours of the day, left their mark on the social life of the period.
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