Every day, 2.25 billion cups of coffee are being consumed worldwide. Coffee is also one of the most traded products around the world and is developing more and more every day. For this reason, Turkish coffee has become the most popular coffee type among the Turks since the date of coffee. It is the most traditional and most indispensable coffee amongst Turks with its special taste, foam, presentation, and tradition.
Turkish coffee preparation is one of the oldest cooking methods that have come to the present day from the Ottoman Empire, which has an important place in Turkish culture. It has an authentic identity and tradition with its distinctive taste, foam, smell, and presentation. It is the only type of coffee that is served together with its own coffee grounds.
Researchers state that the coffee spread from Ethiopia to the whole world in the early 14th century and that its outlet is the Kaffa region in South Abyssinia.
Like the tea-time tradition in the British, coffee has time in Turkish society. It is usually drunk between morning and afternoon meals. In Turkish, the word “breakfast”, which means the first meal of the day, means things that are eaten before coffee. Again, the grounds left after drinking the coffee is used for fortunetelling and this has led to the birth of “coffee houses”. It is also a traditional element of Turkish festivals and marriage ceremonies. This culture is supported in a Turkish proverb and “a cup of coffee has forty years of sake” is called.
How to make:
1 dessert spoon coffee
1 cup of water
First of all, two teaspoons of Turkish coffee for each cup is poured in the cups. It is important to have coffee as ground as fresh as possible. Then, enough water is added for each cup. It is also important that the water you will use is drinking water (not tap water). Because chlorinated fountain waters can spoil the taste of your coffee. Then sugar is added according to personal desire.
In Turkish coffee, everyone’s choice of sugar is different. You can add one teaspoon sugar if you want to drink with it or you can drink it without sugar. All the ingredients are thoroughly mixed before you start cooking it. The next important detail is the cooking of the coffee in low heat. Thus, coffee will become more foamy and aromatic. After the coffee has boiled, it is then evenly distributed to the coffee cups.
In 2013, Turkish coffee culture and tradition was included in UNESCO’s intangible cultural heritage list.
If you are a coffee lover as well, The Circular recommends you try the Turkish coffee.