Coffee Culture : Turkish Coffee
Drinking Turkish coffee is a daily ritual that must be done with friends and family. It is a way to celebrate friendships and show gratitude to loved ones.
In Turkey, the question isn’t "do you want to drink coffee?", but rather "how you would like to have your coffee prepared?" By how, your host is asking about the amount of sugar you would like to have in your coffee. To answer the question, you may say “sade” which means no sugar; “az seker” which means very little sugar; “orta” which means with 1-2 teaspoons of sugar; or “sekerli” which means with 3-4 teaspoon sugar.
You will need:
Cezve (a special wide bottom pot, usually made of copper), Turkish coffee cups
1. Always use cold, filtered water. To measure the amount of water for each cup, use the coffee cup you are going to use. The rule of thumb is 1 ½ cup of water per coffee cup.
2. For each cup of coffee, use a heaping tablespoon of ground coffee. If your guests prefer their coffee with sugar, add the sugar in the very beginning, stirring the mixture until combined.
3. Slowly bring it to a boil over medium heat. This will take about 3-4 minutes, so keep a close eye on it. As the coffee warms, you will see a dark foam building up. This dark foam is very important. It is customary and important to serve Turkish coffee with foam on top.
4. Closer to it coming to a boil, using a teaspoon, transfer some of the foam into each of your Turkish coffee cups. Return coffee pot to stovetop. As coffee comes to a boil, pour half of the coffee into the cups, over the foam.
5. Return coffee pot to stovetop and boil the remaining coffee for an additional 15-20 seconds and pour the rest into the coffee cups, filling them to the rim. *Turkish coffee is always served with water, because a sip of water will allow the person to clear his/her palate before drinking coffee.In addition to water, most people like to serve it with a small sweet treat like Turkish delight, chocolate or candy.
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