Turkish coffee

The Turkish coffee ( Turkish Türk kahvesi in ) or coffee with Turkish the (also called Greek coffee , Armenian coffee or Eastern coffee ) is a Boisson containing Café in Décoction, which is drunk in the Mediterranean countries and with the the Middle East.

Preparation

One pours the very fine coffee ground in cool water. If one wishes to sweeten it, it is necessary to put sugar in water at the same time. One gives the mixture on fire until boiling. The Turkish coffee should not boil. It should be withdrawn fire when the coffee foams. One can finally pour some cool water drops to make deposit the marc and one serves the extreme coffee at once.

Cooking is carried out in a small copper or tinplate pan called jezveh in Arménie, cezve in Turkey and briki (μπρίκι) in Greece.

To pay attention at the time of tasting well not “to eat” the marc deposited at the bottom of glass. For this reason the coffee thus prepared is tasted by aspiring the beverage in order not to swallow marc.

In Turkey and Greece, after consumption, the habit is to reverse the cup on the saucer and of to read the future in the reasons left by the coffee marc on the edges of the cup.

It is consumed in three manners:

    • Pure, 1 spoonful of coffee, in Turkish sade , Greek sketos ( Σκέτος )
    • Average, 1 spoonful of coffee + 1 spoonful of sugar, in Turkish orta , Greek metrios ( Μέτριος )
    • Sweetened, 1 spoonful of coffee and 2 spoonfuls of sugar, in Turkish şekerli , Greek glykos ( Γλυκός )

Alternatives

  • In Turkey, in the south-east of the country, one adds sometimes seeds of Pistache, Menengeç or Kakuli.

  • In Arabia, one often adds to it two grains of Cardamome.
  • One can add to it a drop of water of flowers of orange tree.

Anecdotes

  • Although of Turkish origin, it is preferable to say “Greek coffee” that “Turkish coffee” when one is in Greece and this because of the Othoman occupation (of the 14th century at 1827).

See too

External bonds

  • Turkish Coffee on the Turkish Kitchen
  • Preparation of the coffee on Netarménie
  • complete Article on the history of the Turkish coffee

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