Turkish Cofee Equipment

The necessary equipment to prepare Turkish coffee consists of a narrow-topped small boiling pot called an kanaka, cezve, džezva, xhezve or μπρίκι (bríki) (basically a tiny ewer), a teaspoon and a heating apparatus. The ingredients are finely ground coffee, sometimes cardamom, cold water and (if desired) sugar. It is served in a demitasse (fincan, fildžan,filxhan or φλιτζάνι (flidzáni)). Some modern cups do have handles; traditional cups did not, and coffee was drunk either by handling the cup with the fingertips or, more often, by placing the cup in a zarf, a metal container with a handle. Traditionally, the pot is made of copper and has a wooden handle. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using too large a pot causes most of the precious foam to stick to the inside of it. Also, a certain depth of water is necessary in order for the coffee particles to sink. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. The teaspoons in some other countries are much larger than the teaspoons in countries where Turkish coffee is common: The dipping parts of the teaspoons in these countries are about 1 cm long and 0.5 cm wide. For heating, an ordinary stove burner is sufficient, but an overly strong heat source is undesirable, as the brewing time needs to be at least five minutes. As an alternative, the heating source can be a tray about 10 cm (4in) deep filled with sand. The tray is placed on the burner. When the sand is hot, the coffee pot is placed in the sand. This allows for a more even and gentle heat transfer. The coffee prepared this method is called la nisip ("on sand") in Romania.

Preparation

Preparation of Turkish coffee As with other ways of preparing coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. A dark roast is preferable but even a medium roast coffee will yield a strong aroma and flavour. The grinding is done either by pounding in a mortar (the original method) or using a mill (the more usual method today), and the end result is a fine coffee powder. Beans for Turkish coffee are ground even finer than the grind used in pump-driven espresso makers; therefore, Turkish coffee should be powdery. It is the finest grind of coffee used in any style

of coffee making.

The amount of water necessary can be measured using the cups. Lebanese coffee. involves starting with hot water alone. One such method. no sugar). half a levelled teaspoon of sugar). There are other schools of preparing Turkish coffee that vary from the above. the water must be cold. then adding and dissolving the sugar. between one and two heaped teaspoons of coffee are used. to preserve the foam. No stirring is done beyond this point.e. meaning "black" in Arabic) or "murra" ( ‫ مرة‬bitter. one and a half or two levelled teaspoons). As the water boils coffee is added. The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. but the foam is completely lost. This results in even stronger and more concentrated coffee. otherwise the foam would remain in the briki (i. dominant practice is to fill the džezva with only cold water. For each cup. A common variation in the Arab world is allowing the brew to boil. being brought to a brief boil a second time. It is then brought to a boil and just before serving is removed from the heat for a few seconds and returned to it. In Turkey. In the Balkans. and çok şekerli (a lot of sugar. and does not contain noticeable particles in the foam or the liquid. . one levelled teaspoon). no sugar) is common. The product is in essence a sugar syrup with a higher boiling point than water.e. Utensils to prepare Turkish coffee (handmade from Crete) A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish). rather than being put into the pot first. allowing it to settle. Just as the coffee begins boiling. Following this. It is possible to wait an additional twenty seconds past boiling. the pot is removed from the fire and the coffee is poured into the cups. This type of preparation is known as Serbian coffee. stirred. is homogeneous. az şekerli (little sugar. and heat it till it boils. Actually in Greece you use to put one coffee spoon of Kaimaki (Greek: Καιμακι. which makes a homogeneous and delicious coffee. answering that you'd like it "sāda" (‫ ساده‬plain. This double (and sometimes triple) boiling is an essential part of the process. "cream". four degrees of sweetness are used. Sometimes the last step is skipped. i. and then repeating the process two or three times. meaning the foam) in each cup. In the Arab World. Starting with warm water or a strong heat does not leave enough time for either the coffee to sink or the foam to form. both ceremonially and — as connoisseurs claim — for the palate. no sugar. and the mixture is stirred. the spoon is removed and the pot is put on the fire. To overcome this. as it would dissolve the foam. In this case special attention must be paid to transfer only the foam and not the suspended particles. After the foam settles the pot is placed back onto the heat source so the water would boil again. This can be achieved only if cold water and a low heat are used. and removed from the fire before the foam boils over. releasing more caffeine and flavour. The coffee and cardamom are added. coffee pot) (or get only in the last cup) while the coffee is poured into the cups. removing the pot from the heat source just before it boils over. The Turkish terms and approximate amounts are as follows: sade (plain. foam can be removed and put into cups earlier and the rest can be left to boil. orta şekerli (medium sugar. The coffee and the sugar are usually added to water.For best results.

The cup is commonly turned over into the saucer to cool. the host loses face. and then the patterns of the coffee grounds can be used for a kind of fortune telling called tasseography Derived from the Arabica bean. pistachio grains (kakuli/menengiç) may be added into the coffee. Rich in tradition and flavor. All of the coffee in the pot is poured into cups. Turkish coffee is served hot from a special coffee pot calleda cezve. In the Mediterranean and southeastern Turkey. The thick layer of sludgy grounds at the bottom of the cup is left behind. the hostess then performs a fortune reading from the coffee grounds remaining in the cup. but not all of it is drunk. As the coffee begins to heat. One can also boil whole seeds with the coffee and let them float to the top when served. Since sugar is not added to the coffee after it is served. powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. Turkish coffee is a very fine. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee.Drinking Turkish coffee served with chocolate sticks. Turkish coffee has four levels of sweetness ranging from very sweet to black. Armenian demitasse (Surj) . Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool. spoons are not needed. Turkish coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. Fortune-telling Main article: Tasseography The grounds left after drinking Turkish coffee can also be used for fortune-telling. It is traditionally served with Turkish delight. it begins to foam. Turkish coffee remains a favorite today.

Time 10 minutes Serves 4 • Ingredients 4 teaspoonful very finely ground Turkish coffee 4 espresso /Turkish coffee cup of water Degrees of Sweetness • Sade . dividing it equally among the deritasse cups and then pour in the coffee.Without sugar • Az Shekerli (mildly sweet) . sugar • Shekerli (very sweet) . and sugar (if desired) into a 4-cup copper jezve.4 tsp.5 tsp. pulverized coffee 5 demitasse size cups of water 3 tsps. Do not drink the residue at the bottom of the cup. Return the pot to the heat until the coffee just begins to boil. until the froth on the surface begins to rise. Do not boil. several cardamom seeds may be added to the pot while the coffee is brewing. Serves 5 Drinks Turkish Coffee "Coffee should be black as hell. sugar Combine above ingredients in a jezveh or a 1 quart saucepan. Pour a small amount of froth into demitasse cups. stirring occasionally. For a special flavor.1 tsp. water. copper or enamel coffee pot with a long handle. the brass. sugar Preparation Place coffee. sugar • Orta (medium sweet) . strong as death. Remove from the heat immediately. and as sweet as love" (A Turkish Proverb) Prepared since the 1500's in a jezve. • . Serve immediately.2 tsp. Bring the coffee to a boil 3 times. Brew over very low heat. Pour the foam from the top of the coffee. removing pot from heat each time before it overflows. and pour the remaining coffee into the demitasse cups. Stir the ingredients and place the pot on moderate heat.