Turkish coffee-uncover the secrets of a unique coffee

Turkish coffee is an unknown drink to many coffee drinkers. Indeed, it is the earliest known caffeine the drink. What is it and how is it prepared to be seen as the most frequent ones that ask.

What is Turkish coffee?

There are some discussions on that issue among aficionados of caffeine drinks. hese arguments are divided mainly into two main categories.

Type. It is the only powdered coffee. Roasted beans ground into a powder substance coming from the mill.Making method. Turkish coffee brewing is the first preparation method for a hot Caffeine drink in the world. It was invented by the Turks around 1600 AD.

The answer to this question is a combination of both categories. Turkish coffee is a powder type coffee you brew it in a unique approach.

There are many countries in the world that has Turkish coffee as the main caffeine beverage in their everyday lives. Most of them anyway, if not all, changed the original name resembles mostly their ethnic or regional identities. Greek, Serbian, Israeli and Arabic are some examples.

How to make Turkish coffee?

Approach Jetty in Turkish coffee is considered to be unique. It is the only one that you actually Cook. The drink must come to a simmer while brewing. This is the major difference to the other Turkish coffee brewing methods (Espresso, drip filtration, French press, etc.). Other differences include fat-rich foam on top and in the garden at the bottom of the Cup.

Also have in mind the following details before you continue:

Add the sugar at the beginning of its brewing process (if you are going to use).This is a black, strong coffee. You do it with water. You make it with milk on the side.You do not need a spoon in its serving saucers. If you do not move because the fundamentals have to settle on the bottom of the Cup.

The recipe is simple.

First, you need to have a special pot that is the most appropriate tools to keep the foam of Turkish coffee. Then you mix in the pot Turkish style coffee (1 full teaspoon per person) with cold water (1 demitasse Cup per person) and sugar (optional & depending on taste-usually 1 teaspoon is enough).

Place the pot over low heat. Stir contents thoroughly and let it cook for a while. Before it reaches the boiling point, remove the Pan from the heat. Allow the foam to settle. Follow the procedure for 2 times.

Split coffee and foam in demitasse cups. (Failure to produce enough foam for all persons is regarded as a non-success brewing trials). Serve with a glass of cold water.

NOTES:

The glass in the water issue is very important in Turkish coffee. Because it is strong and bitter waters will cleanse your palate and prepare your mouth for flavor.

If you want to show professionalism in serving, you can combine it with the Turkish delights (small pieces of soft, sugar dusted candy with sticky texture).