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Turkish Coffee
Recipe
Few are those who have not heard of the name and fame of
Turkish Coffee. And as for those who are actually acquainted with its
taste, it is impossible to forget. The means and devices of Turkish
Coffee, the preparation, cooking, and serving of which is a culture for
itself are rich enough in variety to form a museum. Among the Turkish
Coffee tradition are the hand-turned
grinder, water ewer, the "cezve" or
long-handeled pot for making
Turkish Coffee, the metal cup holder, the cup "envelope", service trays,
and suspended carrying trays ...
A coffee good enough for the true lover is cooked for 15-20
minutes over low flame, the coffee pot watched carefully and withdrawn
from the flame several times just before it boils over. A teaspoon of
coffee goes into the coffeepot for each cup of coffee. Although the amount
of sugar may change according to taste, the froth does not: a Turkish
Coffee without froth is unthinkable. Serving Turkish Coffee takes place in
a ceremonial atmosphere. Coffee served without a glass of water
accompanying it loses its flavor. Carrying a cup of Turkish Coffee
requires expertise: serving a guest a cup of Turkish Coffee that has
spilled over onto a plate is as much a disgrace to the coffee as iı is to
the guest. Another tradition, performed after the coffee has been drunk,
is the readind of one's fortune in the grounds of his or her coffee: this
is especially common among women. Because of the technical characteristics
of its preparation and coogin the aroma and flavor of Turkish Coffee are
matchless.
 
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