Turkish coffee, whether it is called that or not, appears familiar to coffee drinkers. This coffee-brewing technique is one of the oldest ones ever recorded.
Turkey developed its own method of brewing coffee using a unique pot known as a cezve (pronounced "jezz-va") long before the invention of manual tools.
Once this plant is discovered in Habsyi or Ethiopia, Turkey joins a long list of nations that are familiar with coffee. There are other accounts of how coffee first came to Turkey, but this is the one that is most frequently heard.
An Ottoman governor by the name of Ozdemir Pasha once learned about a novel beverage prepared from coffee beans in his region in 1540. He gave it a taste before introducing it to King Solomon.
The King was reportedly impressed by this beverage. As the designated royal beverage, coffee was also made legal. Following that, coffee entered Indonesia before making its way to mainland Europe.
The first coffee shop in Istanbul, Kaveh Kanes, opened its doors in 1955. An specialist in coffee blending known as kahveci usta had been engaged at that time by the historic Turkish coffee business.
In Turkey right now, coffee is regarded as being the most valued good. According to some documents, women at the period even had the legal right to file for divorce from their husbands if the latter did not provide for their daily coffee demands.
Foto oleh Şeyda Nur Yüce : https://www.pexels.com/id-id/foto/kafein-minuman-book-lepek-11376048/
How to Blend
Turkish coffee can be made in a variety of methods and variations, but Cemil's recipe is recommended this time because he is an experienced Turkish coffee maker with more than 53 years of experience. The Mandabatmaz shop, one of Istanbul's most well-known traditional coffee shops, is owned by Cemil.
Tools required:
1.Cezve (Turkish pot)
2.Water
3.espresso grinds
4.Sugar
5.Stove
6.gas heater or burner
7.Wooden spoon
Stages:
-Rinse the cezve in warm water to get rid of any leftover debris.
-Add 5 teaspoons of espresso-quality, or even finer, coffee grounds to the mixture.
-Incorporate 3 tablespoons of sugar (or depending on how sweet you want the coffee to be).
-Fill the pot to the halfway mark with hot water that is between 75° and 80°C to melt the sugar and coffee grounds.
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Before heating on the top, thoroughly mix the coffee, sugar, and water. Add hot water until the pot is almost full.
-Warm the coffee on top, being careful to prevent it from boiling. Never heat Turkish coffee to a boil since the key to Turkish coffee is when it has developed a fairly thick froth on the top (which typically happens at 70°C).
-Heat the cup before adding the coffee to it to prepare it.
- When bubbles, an indication that the coffee is about to boil, start to appear on the surface, remove the cezve from the heater.
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Put some coffee in the cup you just prepared. Serve.
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