Caffeine is a drug, but it's a very pleasant one. It stimulates the senses and elevates the mood. Coffee is unquestionably its own culture. It's been used to bring people together, laugh, and argue. Coffee is a beverage that is shared with others. Its origins are as rich and storied as the roasts served.
Within Turkey's borders, coffee has become a cultural institution. It has its own culture, with its own rituals and places of worship (coffeehouses). Turkish coffee, in particular, is without a doubt the be-all and end-all of coffee in the minds of most coffee connoisseurs. It was first introduced to Turkey in the early to mid-1500s, with the first coffeehouse following shortly after.
So what makes it different from others' coffee?
Coffee arrived in Turkey at an interesting time in its history when it was more geared toward decadence than business. Many rituals arose as a result. One of them was to slowly brew the beans in a copper coffee pot nestled among the embers of smouldering charcoal for fifteen to twenty minutes. To avoid overheating, the pot was removed frequently. If you're a coffee connoisseur, you'll be able to tell the difference between Turkish coffee and your average modern-day restaurant coffee.
One of the things that make Turkish coffee so delicious, rich, and unique is that many people add cardamom and sugar to the ground before brewing. In addition, the ingredients were added to the water rather than the water being added to the ingredients.
After all of the ingredients have been added, stir them together, remove the spoon, and place the pot on the heat source. To avoid the overheating mentioned earlier, no more stirring is done, and the pot is periodically removed.
It's simple to spot a cup of Turkish coffee that has been properly prepared. It's not too hot, with a thick layer of foam resting comfortably on top and no dark particles. In some cases, the coffee is brought to a boil, then removed from the heat just before it boils over, then replaced to start the process all over again. This process is repeated two or three times, and the coffee is concentrated. To cleanse the palate, cold water is served and consumed before the coffee. Turkish Delight was traditionally served with coffee, and mint liqueur was served afterwards.
Turkish coffee has a distinct flavour. Not because it tastes good, but because the preparation and consumption of it are done with care and love. Coffee holds a special meaning for the Turkish people and their culture, and this should be respected.
Curious to try one? No worries! We got you. In
Sahan Mezopotamian
they serve the best Turkish Coffee. Make sure to add Sahan Mezopotamian to one of your restaurant lists you need to try.
Also, you can pair your Turkish coffee with Turkish Borek or known as Turkish pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat.
Come Visit us!
Sahan Mezopotamian
35-39 Auburn Road, AUBURN, NSW 2144, Australia
Source: Ezinearticles
