Turkish coffee

Turkish Coffee is a method of preparing coffee that originated in Turkey. It is made by boiling finely ground coffee beans in a pot, optionally with sugar, and serving it into a cup, where the grounds are allowed to settle. This method of serving coffee is found in the Middle East, North Africa, the Caucasus, the Balkans, and Eastern Europe.

History

The practice of brewing coffee in a pot, known as a cezve, began in the Ottoman Empire, and spread from there to the rest of the world. The first coffee house in Istanbul was opened in the 16th century, and by the 17th century, coffee had become an integral part of Ottoman culture.

Preparation

Turkish coffee is prepared using very finely ground coffee beans, without filtering. The coffee grounds are immersed in water, which is usually heated until it just begins to boil. The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. The heat is then reduced, and the coffee is simmered until it begins to froth. Some people prefer to let the coffee boil over, as this can enhance the taste.

Serving

Turkish coffee is served in small cups, and the grounds, which are not filtered out, settle to the bottom. It is traditionally served with a glass of water to cleanse the palate before drinking the coffee, and a Turkish delight or a piece of chocolate on the side.

Cultural Significance

In Turkey and some other countries, Turkish coffee is not just a type of coffee, but a part of the traditional culture. It is often associated with hospitality and friendship, with the phrase "A cup of Turkish coffee, remembered for 40 years" being a common Turkish saying.

See Also

• Coffee culture
• History of coffee
• List of coffee beverages