“A cup of coffee will be remembered for 40 years” (Turkish proverb)
In 1554, Shams from Damascus and Hakan from Aleppo brought coffee beans to Ottoman Empire and opened coffee shops in Yemen.
In 1593, Ozdemir Pasha, the Ottoman Governor was so impressed with this coffee he introduced it to Sultan Suleyman the Magnificent.
From then on, the coffee was closely connected with the history of the Ottoman Empire and todays Turkish traditions.
Turkish coffee is derived from Arabica beans and served hot from a special coffee pot called “cezve”. When drinking coffee, the coffee grounds are always left on the ground, which you do not drink. According to the tradition after the coffee is finished the cup is turned upside down with the grounds inside on the saucer and allowed to cool, the hostess or a friend of yours can try to do a fortune reading from the coffee grounds remaining in the cup.
Rich in tradition and flavor, Turkish coffee remains a favorite today.
Traditional Turkish coffee also entered UNESCO intangible World Heritage Site!
The coffee can be prepared with sugar. The typical names are:
Without sugar (sade); low sugar (az şekerli); mediocre (orta); sweet (şekerli).
In the Arab world, cardamom is often used to flavor the Turkish coffee.
Preparing Turkish Coffee:
For one cup of coffee:
Add one cup of water to the cezve, (about 50 milliliters)
Add one teaspoon of Turkish coffee to the cezve, decide how much sugar you want to add then
start to boil the coffee, after the coffee is boiled remove the cezve from heat immediately pour half of the coffee to the cup then boil twice and then pour the rest of the coffee to the cup.
By using this technique your coffee will have a good amount of foam which shows how well is your coffee prepared.
The last and probably most important tradition of drinking Turkish coffee is that the coffee is enjoyed slowly. Next to Turkish coffee pastries and sweets are usually served.
You are more than welcome to enjoy a cup of Turkish Coffee in our Teagarden in Club Kastalia! Enjoy