'The coffee must be black as hell, strong as death and sweet as love.'
Turkish proverb.
Turkish coffee is considered by UNESCO as Intangible Cultural Heritage of Humanity.
Beyond a drink, it is a symbol of hospitality and friendship that is part of Turkish daily life, that is why it was inscribed on the list of cultural treasures of the world. From the ground beans of Arabica coffee, the
Powder with the consistency of flour that is mixed with water and sugar, and simmered until it forms a thick foam, thus obtaining its intense flavor. Finally, it is served in a small cup and traditionally with a glass of water, in case it is necessary to give the papillae a break.
Along with this ritual of preparation, comes the opportunity to meet people, since also out of habit, most of the time it is taken together. Around the cups, people sit to talk, read and simply enjoy each other's presence. And for lovers of esotericism, a final pleasure, at the end of the coffee you can read the luck with the remains of powder that remain at the bottom of the cup, a belief with flavor that has crossed the borders of Turkey and has become a favorite. Of many people around the world.
When it comes to making Turkish coffee, it is essential that it be made in a copper pot. You also have to cook it over low heat and make as much foam as possible. It is also known that making Turkish coffee is the oldest way of making coffee! It is easier to drink, aromatic and more consistent than any coffee in the world. Turkish coffee is also healthier and contains less caffeine.
Steps to prepare a Turkish coffee
1-The first thing you should know is that to make Turkish coffee you need a cezve, a copper and brass jug with a long handle typical of Middle Eastern countries. It is in this small container where the coffees are prepared one by one
2-Likewise, you must make sure that the coffee you are going to use is very ground, that is, that it is extra-fine ground coffee to prepare a good Turkish coffee.
3-The first thing to do is measure the water with the cup that we are going to use later to drink coffee -one cup for each coffee- and pour it into the cezve, along with a level spoonful of well-ground coffee. We put the cezve over medium heat to bring it to a boil and then add sugar to taste.
4-At the moment when it seems that the water with coffee is going to start boiling inside the cezve, we remove from the heat and distribute the resulting foam in the different cups. Next, we return the cezve to low heat to bring it back to a boil.
5-Before serving the Turkish coffee, add a tablespoon of very cold water to the cups to settle the ground at the bottom. Next, you can pour the coffee from the cezve into the cup without filtering it.
6-It is important to know that the Turkish coffee grounds that remain at the bottom of the cup should not be drunk, but rather that it is necessary to stop drinking when noticing that we have reached the ground.