Hot Coffee

Traditional Hot Coffee Hot coffee, also known as hot cocoa, is a heated beverage consisting of shaved coffee, melted chocolate or cocoa powder, heated milk or water, and often sugar. Hot chocolate made with melted chocolate is sometimes called drinking coffee, characterized by less sweetness and a thicker consistency. Turkish coffee is a traditional Turkish flavor and it’s great

DEFINITION AND HISTORY

Turkish Coffee is the name of the coffee preparation and cooking method discovered by the Turks. It has a special taste, foam, smell, cooking, offering… in short, it has a unique identity and tradition.

The beverage, which was obtained by boiling the coffee fruit in the Arabian Peninsula, has gained the real coffee flavor and unique aroma with this brand new preparation and cooking method. Europe, which met coffee thanks to the Turks; For many years, he prepared and consumed coffee as Turkish coffee with this method.

Turkish Coffee, which is blended from high quality arabica coffee beans originating from South and Central America and roasted meticulously, is ground very finely. It is cooked by adding water and optional sugar with the help of a coffee pot. It is served in small cups. Before drinking, it is waited for a short time for the grounds to settle to the bottom.

Compared to other methods, boiling the coffee in the Turkish method is particularly preferred. The resulting boiling is a very gentle boil and is mostly the interaction of heated water and very finely ground coffee rather than a significant increase in temperature.

coffee lovers; They prefer a cup of Turkish Coffee over the smoke, which is drunk in small sips, for its intense body, delicious taste and lasting aroma in the mouth.

History

In 1543, Yemen Governor Özdemir Pasha brought coffee, which he admired, to Istanbul.

Thanks to the brand new preparation method invented by the Turks, coffee was cooked in pots and coffee pots and became Turkish Coffee.

The public became acquainted with coffee thanks to the coffeehouses that were first opened in Tahtakale in 1554 and spread rapidly throughout the city. 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.

Coffee, which took its place in the palace kitchen and in the houses, began to be consumed in large quantities. After the raw coffee beans were roasted in pans, they were beaten in mortars and cooked in coffee pots and served with great care to the most respected friends.

In a short time, thanks to the merchants and travelers who came to Istanbul and the Ottoman ambassadors, the taste and fame of Turkish Coffee first spread to Europe and then to the whole world.

PROPERTIES Turkish coffee;

• It is the oldest method of cooking coffee in the world.
• Foam consists of coffee and grounds.
• Thanks to its soft and velvety foam, it is the type of coffee that retains its taste for the longest time on the palate.
• Thanks to this delicious foam, which can stay shapeless for a few minutes, it can stay hot for a long time.
• Since it is served in a thin-rimmed cup, it cools down more slowly than other types of coffee, thus providing a longer-lasting coffee enjoyment.
• With its intense syrupy consistency, it over-stimulates the taste buds in the mouth and remains in the memory.
• Compared to other types of coffee, it is more viscous, soft and aromatic.
• It can be easily distinguished from other coffees with its unique scent and special foam.
• It is considered by coffee lovers as the only coffee that can be drunk by boiling.
• It is the only type of coffee used to tell the future. Cafedomancy: Divination using coffee grounds.
• It is unique because the coffee is in the cup, but it does not need to be filtered and filtered because it settles to the bottom as grounds.
• Since sugar is added during preparation, there is no need for later sweetening as in other coffees.
• It is healthy because the grounds that accumulate at the bottom of the cup cannot be drunk.
• Although it is drunk frequently, it does not cause bloating since it is not much in quantity.
• Compared to other types of coffee, it contains less caffeine in one drink.
• It is very practical and economical because all you need while cooking is a coffee pot.
• In order to give that delicious taste, it should either be consumed immediately after roasting or packaged to preserve its aroma.

TURKISH COFFEE AND TURKS

Drinking coffee is a different pleasure for Turks.

Great meanings are attached to a cup of coffee for the friendship, love and sharing that it brings with it. The saying “A cup of coffee has forty years of memory” emphasizes this best. Drinking coffee is of such great importance for the Turkish people that the word “breakfast” in our language has emerged with the combination of the words under-coffee.

Offering coffee also plays an important role in the consolidation of friendships. The host shows the value he gives to his guest with the coffee he prepares and offers meticulously. It is also customary for the bride-to-be to offer coffee to the groom’s family while the girl is being asked for before marriage. Acceptance of coffee honors the offerer. The phrases “to have a drinkable coffee” and “I’ll drink a cup of coffee” in our language express this.

After drinking plenty of foamy coffee, the conversation gets longer and it’s time for coffee fortune telling.

TRADITIONAL TOOLS

The traditional preparation process specific to Turkish Coffee is basically; consists of roasting, cooling, grinding, cooking and serving stages. Almost all of the traditional tools used in these stages were out of use due to the conditions of the day; They have taken their places in museums, collections and antique shop windows. According to the order of use, we can define these tools as follows:

In the past, coffee was prepared at home by roasting it with a roasting pan.

Coffee roasting pan used in palaces and mansions.

In the roasting process, two types of roasters were used as pan and drum. The pans were handcrafted using the hot iron forging technique, and terracotta ones were also rare. Some of the long-handled roasters had collapsible handles. Some large pans were made with wheels for easy driving into the fire. Some also had roasting spoons attached with a chain. Roasting was done on the stove or barbecue. Drum type roasters, made of thin sheet metal, consisted of a hand-turned cylindrical body mounted on a small rectangular brazier.

The roasted coffee was cooled by transferring it to the cooler.

Roasted coffee beans were transferred to the cooler with a coffee discharge chute, which was carved by hand from wood. Unique coolers, on which patterns are engraved with the engraving technique, are the best examples of Turkish woodworking.

Coffee was pounded in mortars and mortars.

Coffee beans ready to be ground, in other words to be ground, were pounded in mortars or mortars or ground in mills. Dibek; wood, marble or stone material was carved by hand, and the mortar was produced as bronze casting.

Another tool used to grind coffee was the hand grinder.

Grinding was done with a mallet or pestle. Two types of mills were used as hand mill and ground mill. Hand mills, which were generally made of brass, also had wooden ones. Ground mills, on the other hand, were made of both wood and brass. However, the mechanical parts of all of them were iron.

In addition to the hand grinder, wooden mills were also used to grind coffee.

After the coffee was ground, it was stored in the coffee box.

The handle of some coffee pots used to cook coffee could be folded.

Turkish Coffee is; It is made by boiling medium-roasted and finely ground coffee in water for a short time, with or without sugar, as it is today. It is also desirable that it be foamy. Cooking was previously done with tinned coffee pots made of copper or brass. Later, the coffee pots that we still use today, made of copper or brass, began to be used.

The offering of Turkish Coffee has always been an indicator of love, respect and the value given to the guest in our culture. The catering was made in a ceremonial atmosphere by girls called coffee shop beauty, with special coffee sets. coffee set; It consisted of a coffee cover, coffee tray, cup envelopes, cups, plates, and a serving box for serving hot coffee. The most preferred trays, envelopes and plates were tombak, that is, the ones covered with gold on copper. Later, those made of silver and copper began to be used as well. Some of these pieces are monogrammed, some are cut, some are embossed; They are the most beautiful examples of the high level that Turkish metalworking has reached. Enveloped, handleless cups are made of fine porcelain or china. Over time, enveloped cups gave way to the cups with handles, which we use today, made of china, pipe ring clay and mostly porcelain.

The presentation of coffee is as important as its cooking. Coffee cups have long been one of the most stylish kitchen accessories.

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