The Turkish coffee: preparation and ritual
Wrote at 13:18 by Stefano Urso in: Coffee Quality,
Turkish coffee takes its name from a method of preparation that originated from Turkey and Arab countries. The characteristic of the Turkish coffee is its "syrupy" consistency: in fact, it’s prepared with water, sugar and coffee powder mixed together. Some coffee and sugar particles remain suspended in the beverage giving that characteristic density.
The Turkish coffee is prepared by grinding the coffee in a very fine way and using a particular copper pot (elongated and characterized by a long handle) filled with water. Then sugar is added and, depending on the different traditions, some spices are put into the beverage. Then the mixture with coffee, sugar and water has to be boiled till foam appears on the surface. Now the foam has to put into every cup and the boiling ritual has to be replicated three times. The coffee thus prepared still needs a few minutes of settling, before being drunk, to deposit the sediment on the bottom of the cup.
To be noted that the sediment is used for reading the meaning of the coffee cups bottoms