"Ah, how sweet coffee tastes! Lovelier than a thousand kisses, sweeter far than muscatel wine! I must have coffee....", Johann Sebastian Bach in 1732.
Until now, I have very rarely blogged about beverages. It is not that I don't like to drink, it's just that I never really think about writing on that subject. Well, thanks to Zarpandit from "Cikolata & Istanbul" (Turkey), I'm about to change things a little...
Since she sent me a packet which contained two little cups and saucers as well as some "Turkish Coffee" and a "cezve", there was no way that I was not going to grab the opportunity to blog about that unique drink.
"Turkish Coffee" is a very fragrant, strong and dark coffee prepared in a "cezve", a small pot that holds either one or two servings. Compared to other coffees, this one is made by putting water, sugar and ground coffee in a pot, bringing that mixture to the boil and serving it unfiltred.
This way of making coffe was introduced to Turkey over four and a half century ago, not long after a Turkish governor brought back beans of coffee Arabica from Yemen. Within a century, first Venice, then London and Paris were introduced to coffee via the Ottomans, which naturally acquired its epithet “Turkish” to become “Turkish Coffee”.
At the origin, coffee comes from Ethiopia, the true home of the plant, where it still grows wild in the forest of the highlands. It is believed that its cultivation as well as use began as early as the 9th century and that Ethiopian ancestors of today's Oromo people were the first to have discovered and recognized the energizing effect of the coffee bean plant. Knowing that, one can imagine that it is their coffee ceremony that has been exported to Turkey, Greece, the Middle East, North Africa, the Caucasus and the Balkans where similar methods of preparation exist.
I am a real sucker for good coffee and I must say that since I have discovered "Turkish Coffee", I can't drink any other coffee without thinking that it is less flavorful and pleasant. Divine!
~ Turkish Coffee ~
Recipe for one cup.
1 Cup Water
2 Tsps Ground Turkish coffee
Cristallized sugar, to taste
A "cezve" or Turkish coffee pot
1. Place the water in the "cezve".
2. Add the coffee and the desired amount of sugar.
3. Stir well.
4. Place "cezve" on low heat.
5. Slowly bring to a boil (the coffee is ready when a layer of foam appears on the top of the pot).
Don't put the pot over high heat, leave it alone otherwise you'll have no control over the high-rising foam.
Turkish coffee is always served with a glass of water. You need to drink the water first to clean your palate!
Find a comfortable spot in which to savor your delicious coffee and remember, drink it sip by sip.
~ Café Turc ~
Recette pour une tasse.
1 Tasse d'Eau
2 CC de Café moulu turc
Sucre cristallisé, selon goût
Un "cezve" ou pot à café turc
1. Mettre l'eau dans le "cezve".
2. Ajouter le café moulu et ajouter la quantité désirée de sucre.
3. Bien mélanger.
4. Mettre le "cevze" sur le feu et faire cuire à feu très doux.
5. Porter lentement à ébullition (le café sera prêt quand une mousse se formera en surface).
Ne pas faire cuire à température trop élevée et ne pas laisser le pot sans surveilleance autrement vous ne pourrez pas contrôler la mousse qui débordera.
Idée de présentation:
Le café turc est toujours servi avec unverre d'eau car il faut la boire avant afin de se rincer le palais!
Afin de pleinement apprécier votre café, installez-vous comfortablement et n'oubliez pas de le boire à petites gorgées.