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Turkish coffee and fortune telling. A fortune telling lady reads the future in a cup of Turkish Coffee. After harvest, the coffee berries are dried, fermented and roasted. The type of bean as well as the roasting process will all impact the flavour of the coffee.
For instance, Robusta tends to be a bit more bitter and a darker roast will make a more intense, bitter coffee than a lighter roast thanks to the Maillard reaction. The coffee differences only come into play once you convert your roasted bean into coffee! Before we can discuss the characteristics of Turkish coffee, we need to know how coffee making itself works. Luckily, you can extract coffee flavours very well using warm or hot water.
The size of the grind will impact the strength of the coffee. The smaller the size of the coffee bean powder the larger the surface area of those powders.
As a result, water has more access to the coffee flavour and will be able to extract it more easily. A smaller grind thus tends to lead to a stronger coffee. Next up is the actual extraction process, the coffee making itself. When you make coffee you pour hot water over the ground coffee. The water extracts the flavour molecules as it flows past. You can either leave the coffee beans in the water for a long time Turkish coffee!
The time you take as well as the temperature of the water all determine the final flavour and consistency of your coffee. Turkish coffee starts distinguishing itself as soon as you grind your coffee.
Turkish coffee is ground very finely, most finely of all coffee types. It has a particle size of the coffee particles of roughly less than 1 mm. As a result, there is a lot of available surface area of the coffee particles.
Using a high temperature and high pressure system such as espresso making would likely make too bitter a coffee. The Turkish preparation method though relies on this finely ground coffee and works well with it.
Once the coffee is ground, you place it in a small beaker with a handle see image on top of post called a cezve or ibrik.
A cezve will only contain a small volume of water not the liters of a filter coffee pot. If you want more coffee, you simply take another one.
To the coffee you add water and sugar to taste. The addition of sugar to the coffee at this point, instead of afterwards, is characteristic of Turkish coffee as well. You then heat the small beaker slowly, stirring regularly to ensure the coffee gets into good contact with the increasingly warm water. From here on a lot of different variations exist and there is no one correct method.
A core component though is to try and form a foam on top of the coffee. The mixture will expand and rise and just before it spills over the beaker, you take it from the heat. Some methods do this heating and boiling process and few times. Others pour some liquid out at this point and continue cooking. Core component though is to bring it to the boil and form this foam. Turkish coffee has the same health benefits as any other black coffee.
Drinking unsweetened Turkish coffee contains around 5 calories per cup. Due to the bitterness of Turkish coffee, a lot of people drink it with sugar which adds to the calories. A typical serving of sweetened Turkish coffee contains around Enjoying this article? Have you ever wondered what Colombian coffee is? Find out in my article. No, leave the last few drops as drinking the ground coffee sediment is very unpleasant.
Researches at Vanderbilt University Center for Latin American Studies have recently discovered that spent coffee grounds are rich in vitamins, minerals, and antioxidants and are working on a method to extract these antioxidants to mix with our food.
Some of the chemicals in coffee are potentially harmful. For example, coffee beans contain diterpene compounds, called cafestol and kahweol, which raise blood cholesterol. These are removed by paper filters when coffee is brewed, but people who drink a lot of unfiltered coffee such as Turkish, French press, and espresso may see their cholesterol go up.
Due to the rule of the Ottoman Empire, coffee has been prepared in this way for hundreds of years — not just in Turkey — but throughout the Arabian Peninsula, the Middle East, Greece, the Balkans, and Northern Africa. Not being allowed to consume alcohol, men would get together from the mosque to enjoy the effects of caffeine. In , the Ottoman Empire invaded Yemen, and they took coffee back to the sultans in Istanbul. It was very well received and so imported the Yemeni coffee ready-roasted.
The Ottomans later took charge of the trade of coffee in the Yemen so as not to lose control to other empires. In the year , the first official coffee house was opened in Istanbul by two Syrian men and the coffee house culture boomed. However, just two years later in , a ban on coffee houses was issued due to fears of discussion of overthrowing the Sultan. The ban was short-lived due to the uproar of the Turkish population. Did you know that history repeated itself exactly two centuries later in Sweden?
You can read about it in another of my articles. By way of the French, coffee found its way to the French-ruled Caribbean. From there it spread southwards to Brazil in the 18th-century and on to the rest of South America, causing it to become the coffee-producing behemoth that it is today. The spread of coffee within the Ottoman Empire lead to countries serving their own take on Turkish coffee, with some even still referring to it as Turkish coffee in their own language.
Turkish coffee is famously bitter. You can make bitter-free coffee by reading my article. Powered by Contextual Related Posts. Joshua has been passionate about specialty coffee for some 10 years now. He built elevencoffees.
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