Merhaba. Türk kahvesi kültürümüzde önemli bir yer kaplamaktadır. Osmanlı'dan günümüze değin kahve çeşitli ortam ve lezzetlerle birlikte tüketilmektedir. Evlenecek kızlar kız isteme sırasında kahve sunacağı için birçok kez kahve pişirmeyi tecrübe etmiştir. Peki Türk kahvesi pişirmenin inceliği nedir? lezzeti nasıldır? Birçoğumuz biliyoruz zaten:) Bilmeyenler için paylaşmak istedim. Ayrıca geçenlerde çeyizim için osmanlı kahvedanlık seti almıştım. (1.foto) Nostaljik şeyleri seviyorum ayrı bir hava katıyor. Bir de yanında minicik lokumluğu var. Normalde türk kahvesi içmeden önce bir bardak su içilirmiş ki kahvenin lezzetine varılsın. Kahve şekersiz pişirilir ve yanında lokum ya da çikolata ikram edilirmiş. Buyrun!! ben de size ikram etmek istiyorum Kahve sever misiniz ? :)
Hello. Turkish coffe takes an important place in our culture. Coffe is used up in the various place and tastes starting from Ottoman Empire (as far as i know) to today. Girls in marriageable age try to make a coffe several times because they serve guests coffee. Well then what is the key part of making turkish coffee? how taste? Scores of Turkish people already knows that:) I would like to share for the people who have any idea. Separately, I have bought coffee set that is ottoman treat for my dowery. (see the image 2) I am in love with the nostalgic items making ambience. Also it contains a little turkish delight or chocolate draggees pot. Normally a glass of water is drunk before drinking turkish coffee so you taste the real thing. Coffee is made without sugar and serve with turkish delight or chocolate draggees. Voila !! I like to serve you. Do you like coffee ? :)
A connoisseur can easily tell the difference between a properly made Turkish coffee and one prepared the way cheap restaurants would do, basically boiling the coffee quickly, degrading thus the taste and producing little if any froth that needs to cover the cup of coffee.
Although to this day there are still a few people who either do or at least know the days when coffee was heated on charcoal, for all practical purposes modern electric or gas stove tops became the heating equipment of choice. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”), and optionally, if you want to grind the beans, a Turkish coffee grinder (“kahve degirmeni”). Note that Turkish coffee requires extra fine ground coffee which some electrical grinders fail to produce. To make Turkish coffee:
1. Pour in cold water in the coffee pot. You should use one cup of cold water for each cup you are making and then add an extra half cup “for the pot”. Add a teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir. The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee. Don’t fill the pot too much. If you need to add sugar this is the time to do it.
2. Heat the pot as slowly as you can. The slower the heat the better it is. Make sure you watch it to prevent overflowing when the coffee boils.
3. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way. This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.
Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.
(Quoted from the http://www.turkish-coffee.org/make_turkish_coffee.htm )