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Turkish coffee
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16/05/2024
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Turkish coffee
A Turkish proverb says: “Bir fincan kahvenin kırk yıl hatırı vardır” - “The memory of a cup of coffee lasts 40 years.” Turkish coffee occupies an important place in Turkish culture. It amazes with its unique and inimitable taste, foam, smell and method of serving. This is the only type of coffee that is served with grounds, and the method of preparation has been preserved since the times of the Ottoman Empire. Story Researchers claim that coffee spread throughout the world from Abyssinia (present-day Ethiopia) in the early 14th century, and its name is associated with the Kaffa region of Southern Abyssinia. Ozdemir Pasha is one of the Mamluks of Circassian origin, who went into the service of the Ottomans after the conquest of Egypt in 1517 by Selim I. Ozdemir Pasha, the father of the Grand Vizier Ozdemiroğlu Osman Pasha, brought coffee to Istanbul, the taste of which he was delighted with. Thanks to the new method of preparing coffee in Turk (cezve-cezve), it was called türk kahvesi, that is, Turkish coffee. The drink, which was obtained by boiling coffee fruits in the Arabian Peninsula, acquired its original taste thanks to a completely new Turkish preparation method. In a short time, thanks to the Ottoman representatives who arrived in Istanbul, merchants and travelers, the taste and glory of Turkish coffee firstspread throughout Europe and then throughout the world, gaining incredible popularity. Preparation: - Pour 2 teaspoons of coffee into the pot, add cold water, immediately add sugar and cardamom to taste. Mix. - Bring the mixture almost to a boil over low heat. - As soon as foam appears, remove the cezve from the heat, pour a little foam into the cup and let the drink cool slightly (20-30 seconds), then put the vessel back on the stove. Repeat the procedure 2 times. During the last heating, leave the coffee in the Turk for 2 minutes and only then pour it into a cup. Do not stir! Thanks to this method of preparation, Turkish coffee is always thick, aromatic, and rich. A cup of drink is always topped with a foam cap, and sediment remains at the bottom. Served in small cups with a glass of water, which is drunk before or while drinking coffee. Along with espresso, it is equally popular and is one of the two types of coffee on the menu of almost all types of restaurants around the world. Impact on culture In 2013, Turkish coffee culture and traditions took their place on the UNESCO List of Intangible Cultural Heritage. Like the English tea drinking tradition, coffee has its time in Turkish society. It is usually drunk between morning and afternoon meals. Turkish kofe is loved by the Turkish people and is very important to their culture. Because Turkish people associate Turkish coffee with conversation with friends, morning pleasure, breaks during the day. Turkish coffee is the only type of coffee that is used to predict the future. In Turkey, they love to tell fortunes using coffee grounds: when the invigorating drink is running low, turn the cup with the sediment upside down and see what shapes can be discerned in the drips on the walls. It is also a traditional element of religious holidays and “kız isteme” (matchmaking) rituals. Taste analysis Light roast Turkish coffee has 50 different flavors and aromas, medium roast coffee has 59, and deep roast coffee has 65. Collectively, they have sour, sweet, bitter, fruity, spicy, tobacco, earthy flavors.
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