History of Turkish Coffee!
The history of Turkish coffee dates back to the 16th century, during the Ottoman Empire. According to legend, the governor of Yemen at the time, Ozdemir Pasha, discovered coffee during a trip to Ethiopia and brought it back to Istanbul. From there, coffee quickly became popular throughout the empire.
In the early days of Turkish coffee, the beans were roasted in small saucers over an open fire, then ground with a mortar and pestle. The ground coffee was then brewed in a cezve, which was filled with water and heated over an open flame.
Turkish coffee soon became a staple of Ottoman culture, with coffeehouses popping up all over Istanbul and other major cities in the empire. These coffeehouses were important social hubs, where people would gather to socialize, discuss politics and philosophy, and even play games.
Over time, Turkish coffee spread beyond the borders of the Ottoman Empire, becoming popular throughout the Middle East, North Africa, and even Europe. Today, Turkish coffee is still enjoyed around the world, both for its rich history and unique taste.
In 2013, Turkish coffee was added to UNESCO's list of Intangible Cultural Heritage of Humanity, recognizing its importance as a cultural icon and symbol of hospitality.
How is Turkish coffee made?
Turkish coffee, also known as Türk kahvesi, is a traditional type of coffee that is made by brewing finely ground coffee beans in a special pot called a cezve, and then serving the coffee in small cups.
To make Turkish coffee, you will need:
Finely ground coffee beans (Turkish coffee is ground to a powder-like consistency)
Water
Sugar (optional)
Cezve (a small, copper or brass pot with a long handle)
Small coffee cups
Here's how to make Turkish coffee:
Fill your cezve with cold water. Use one demitasse cup (about 2 ounces) of water for each cup of coffee you plan to make.
Add one heaping teaspoon of finely ground Turkish coffee per demitasse cup of water to the cezve. If you like your coffee sweet, add sugar to taste (usually about one teaspoon per demitasse cup).
Stir the mixture until the coffee and sugar dissolve in the water.
Place the cezve on the stove over medium heat. Do not stir the coffee once it's on the heat.
As the coffee heats up, it will start to foam. Once the foam reaches the top of the cezve, remove it from the heat.
Let the coffee rest for a few seconds, then return the cezve to the heat. Repeat this process two or three times, until the foam reaches the top of the cezve again.
Once the coffee has foamed for the last time, pour it into the small coffee cups, taking care not to disturb the foam on top.
Allow the coffee to settle for a few minutes before drinking. This will give the grounds time to sink to the bottom of the cup.
Enjoy your delicious cup of Turkish coffee!
info@apasastravel.com
0232 892 9547
