Facts about Turkish coffee "Türk kahvesi": how it is prepared, which one is better and where to buy it in Russia

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You can talk about coffee for hours. Especially if you are a Turkish woman living in the Russian outback, where it is gray and damp outside the window for more than six months, and a fragrant cup of invigorating drink becomes a salvation in your daily routine.

Facts about Turkish coffee " Türk kahvesi": how it is prepared, which one is better and where to buy it in Russia

We invite you to the wonderful world of coffee, where you will not only be treated to it, but also share something really interesting.

Let's tell a little about a coffee story or even a Turkish ceremony, which coffee is the tastiest, where it is prepared in Turkey and how to buy real Turkish coffee in Russia.

The author of the blog has Ottoman roots, so he knows what he is writing about. So we will not recommend anything bad. Subscribe and save!

Turkish coffee... Someone is crazy about him, visiting local resorts or visiting Istanbul on business. And some hate him. It's all about the special cooking technology, grinding, a large amount of grounds and strength.

However, Turkish coffee is not even called Turkish coffee everywhere in Turkey. For example, in the eastern regions, which are predominantly inhabited by Kurds, one can hear that the coffee served and brewed there is actually Kurdish. These are the times !?

Don't be surprised, the drink called "Kurdish coffee" is just another kind of oriental coffee called "Dibek Kahvesi". So this really is not Turkish coffee, as it is prepared according to a special recipe.

Probably you have one way or another heard or you yourself have seen / tasted coffee brewed in the sand.

They do this in Turkey too. Or maybe it was from here that this method of preparing a drink appeared. The story has no clear answer.

But when the Turks make their coffee on the sand, they usually call it not “Türk kahvesi”, but “Mısır Kahvesi”.

The sand here plays the role of a kind of bath. And this sand bath allows you to play with the temperature and direction of heating, immersing the turtle, or cezve, in hot sand or lifting it to the very top.

This results in a particularly enhanced chiffchaff effect. For those who love her, the way is perfect.

In a cup of Turkish coffee, almost a third is sediment or coffee grounds. It occurs due to the very fine grinding of coffee beans, just into dust. This is done for better brewing, strength and return to aroma and taste when ground coffee comes into contact with water.

And if for Italian espresso, also thick and strong, the presence of sediment is considered undesirable. Turkish coffee, on the other hand, must have it. Why, you ask? Does the sediment prevent you from enjoying the drink?

And here everything is simple: so that you can guess later! Fortune telling is still popular in Turkey, especially in the eastern part of the country. There really are real masters of this business!

Turkish coffee is usually served with a glass of cold water. It is believed that hot and very strong Ottoman coffee should be washed down with a sip of pure water.

But coffee is not served like that everywhere in Turkey. For example, in the province of Erzurum, not water is poured into a glass, but fruit juice. More often apple. Or they can pour water and add a slice of lemon to it.

Which coffee is the tastiest and best, of course? We are talking about Turkish coffee, but it does not grow in Turkey, but the Turks are professionals here to grind and roast it correctly.

One of the popular brands of Turkish coffee, moreover, known far beyond the borders of this country, is the manufacturer "Mehmet Efendi". Packages with it can be found in Russian stores, there are bags of 100 grams or jars of 0.5 and 1 kg.

There are two more options where Turkish ground grains or blends are pretty good, but they taste different. These are “Kocatepe” and “Hisar kahve”, which are more difficult to find on our counters in Russia, but they are there.

If you want to try making Turkish coffee at home, then Tchibo Türk kahvesi is also good, well, the one from Chibo, and you can certainly find it in almost any supermarket.

Turkish coffee is not even the name of the drink, but rather the name for the grinding of coffee beans. This is a very fine grind, called "into dust" or "pulverized" by Western classification.

But do not believe it, it is not quite dust yet! In fact, there are even smaller ones. For example, for bitter Arabic coffee "myrra" (mırra - from the Arabic word for "bitter"), which is brewed in the eastern regions of Turkey.

It is considered a traditional drink of southeastern Anatolia, in provinces such as Diyarbakir, Mardin or Sanlıurfa. For him, coffee (mainly Arabica varieties) is fried twice in a large frying pan, stirring with a spoon on a long handle.

Did you know that there are four varieties of Turkish coffee, depending on the amount of sugar? No? Let's explain now.

When ordering coffee in a cafe or in a coffee shop in Turkey, you should remember only 4 rules:

1. "Sade" or "şekersiz" - black coffee, no sugar. Connoisseurs of a magical drink are often chosen in order to feel its full range of flavors.

2. "Az şekerli" ("az shekerli") - coffee with 0.5 teaspoon of sugar or a tiny lump of sugar.

3. Orta is a drink with 1 coffee spoon of sugar or 1 small lump of sugar. That is, it is medium-sweet coffee.

4. "Şekerli" ("shekerli") - sweet coffee or one served with two lumps of sugar or 2 tablespoons of granulated sugar.

In Turkey, coffee is not just a drink, like all Turks living outside Turkey. For us coffee is a part of national and family traditions. In most Turkish regions, coffee is still used as an element of the wedding ceremony.

And in Russia, Turkish coffee is so pleasant to brew for loved ones or for dear guests.

Delicious coffee for you!

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