Its special taste, foam, smell, cooking, serving … In short, Turkish coffee with its own identity is a taste enjoyed by everyone from seven to seventy. Turkish coffee, which is consumed not only by Turks but also by people from different cultures, is preferred with its exquisite taste and permanent aroma. So, how is Turkish coffee made?
Indispensable for coffee lovers Turkish coffee continues to be consumed fondly for centuries. Citizens wondering how to make Turkish coffee at home are questioning the most delicious and practical Turkish coffee recipe, while also questioning the tricks to consider when making Turkish coffee. Here are the tips to be considered when making Turkish coffee and making Turkish coffee …
Turkish coffee is undoubtedly one of the oldest flavors that have an important place in Turkish culture and have survived from the Ottoman Empire to the present day. Here are what you need to make foamy Turkish coffee …
First, two teaspoons of Turkish coffee for each cup is added to the coffee pot. Then pour enough water for each cup. Then add cube or granulated sugar according to the desired amount of sugar. After putting all these ingredients in the pot, mix them well before setting them on fire. Stir the coffee thoroughly over low heat. After a while, divide the rising foam into the cups. Bring the remaining coffee to cook one more time and pour it into the cups.
It is important that the coffee is as freshly ground as possible, Turkish coffee made from long-waited or moistened coffee with an open mouth is not very tasty. It is also important that the water you will use is drinking water (carboy). Chlorinated fountain water will spoil the taste of your coffee. After taking the coffee to the stove, you should never mix it and wait for it to cook on its own.
It is also necessary to be careful when adding sugar. While no sugar is added to plain coffee, it will be sufficient to add half sugar to low sugar coffee, 1 to medium sugar coffee, and 2 cube sugar to coffee with sugar. Care should also be taken to cook the coffee on low heat. It is also necessary to be careful while pouring the coffee into the cups. Pour the coffee into the cups slowly and from the rim of the cup.
In 1543, Yemen Governor Özdemir Pasha brought coffee, whose taste he admired, to Istanbul. Thanks to the brand new method of preparation found by the Turks, coffee was cooked in jars and pots and took the name Turkish Coffee. Thanks to the coffee houses that were first opened in Tahtakale in 1554 and spread rapidly throughout the city, the people became acquainted with coffee. Coffeehouses and coffee culture, where books and beautiful writings were read at all hours of the day, chess and backgammon were played, poetry and literary conversations were held, and coffee culture left their mark on the social life of the period.
Coffee, which took its place in the palace kitchen and in the houses, started to be consumed in large quantities. After the raw coffee beans were roasted in pans, they were pounded in mortars and then 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 as well as the Ottoman ambassadors, the taste and fame of Turkish Coffee first spread to Europe and then the whole world. In 1871, Kurukahveci Mehmet Efendi presented the coffee, which was roasted in cupboards and grinded in a mill for the first time, for public consumption.