Although coffee was first consumed in East Africa, a truly distinctive coffee culture first evolved during the 16th century in the Ottoman Empire, from where it was introduced into Europe.
HOW TO PREPARE TURKISH COFFEE
Turkish coffee is a method of preparation, not a kind of coffee. Therefore, there is no special type of bean. Beans for Turkish coffee are ground or pounded to the finest possible powder; finer than for any other way of preparation. The grinding is done either by pounding in a mortar (the original method) or using a burr mill. Most domestic coffee mills are unable to grind finely enough; traditional Turkish hand grinders are an exception.
As with any other sort of coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. Turkish-ground coffee can be bought and stored as any other type, although it loses flavour with time.
The amount of cold water necessary can be measured in the number of demitasse cups desired (approximately 3 ounces or 90 ml) with two heaped teaspoons of coffee being used per cup. The coffee and sugar are usually added to the water rather than being put into the pot first.
In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows:
- sade (plain; no sugar)
- az şekerli (little sugar; half a level teaspoon of sugar)
- orta şekerli (medium sugar; one level teaspoon)
- çok şekerli (a lot of sugar; one and a half or two level teaspoons).
TURKISH COFFEE GIFT SET
Content: Turkish Coffee, one coffee pot, one coffee cup reproduction used in the Ottoman Palaces between 16.th and 19.th centuries, specially handmade using the original gold leaf and the colours of the period.