EEY
Triple Espresso - Turkish Coffee
"A single cup of coffee can create a friendship that lasts for 40 years"
Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition.
The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee.
Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cevze", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup.
HISTORY
Istanbul was introduced to coffee in 1517 by Özdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country.
Prepared in a cezve or "güğüm" (copper vessel) using the technique invented by the Turks, the drink became known as Turkish Coffee.
The Turkish public became acquainted with coffee through the establishment of coffeehouses; the first coffeehouse opened in the district of Tahtakale and others rapidly cropped up all over the city. Coffeehouses and coffee culture soon became an integral part of Istanbul social culture; people came here throughout the day to read books and beautiful texts, play chess and backgammon and discuss poetry and literature.
As coffee became a staple in palace cuisine as well as in private homes, its consumption increased dramatically. The raw beans were roasted in pans and then ground in mortars. The coffee was then brewed in cezves and served with great care to esteemed friends.
Thanks to the efforts of merchants and travellers who passed through Istanbul, and even Ottoman ambassadors, Turkish Coffee's renown soon spread to Europe and ultimately to the whole world.
CHARACTERISTICS
Turkish Coffee… Is the world's oldest coffee brewing method.
Consists of foam, coffee and grounds.
Remains on the palate longer than all other types of coffee thanks to its soft and velvety foam.
Remains hot for a long time thanks to its delicious foam, which keeps its form for several minutes after the coffee is poured.
Cools much more slowly than other varieties of coffee as it is served in thin cups, thus prolonging the drinking pleasure.
Has an unforgettable flavour thanks to its thick, syrupy consistency that stimulates the taste buds.
Is thicker, softer and more aromatic than other types of coffee.
Is easily discernible from other types of coffee due to its unique aroma and foam.
Is the only coffee that can be boiled.
Is the only coffee that can be used to predict the future. Cafedomancy: The use of coffee grounds to cast fortunes.
Is unique in that its grounds are left in the cup: the coffee is not filtered or strained because the grounds settle at the bottom of the cup.
Does not have to be sweetened after it has been poured as the sugar is added during preparation.
THE TURKS AND
TURKISH COFFEE
Drinking coffee is a unique pleasure for Turks.
A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: "A single cup of coffee can create a friendship that lasts for 40 years". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, "kahvaltı", which translates as "before coffee", and is derived from the words "kahve" (coffee) and "altı" (before).
Serving a cup of Turkish Coffee is also a way of sealing a friendship. The preparation and care taken by a host in serving Turkish Coffee to his guests is an important aspect of hospitality. In Turkey, it is traditional for a prospective bride to serve coffee to her suitor and his family when they come to ask for her hand in marriage. Accepting a cup of coffee is a source of pride to the person who offers it. This is illustrated in the Turkish expressions "his coffee can be drunk" and "I would drink a cup of your coffee".
Nothing compares to long, friendly conversation over a cup of frothy Turkish Coffee, followed by having your fortune told.
Triple Espresso - Turkish Coffee
"A single cup of coffee can create a friendship that lasts for 40 years"
Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition.
The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee.
Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cevze", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup.
HISTORY
Istanbul was introduced to coffee in 1517 by Özdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country.
Prepared in a cezve or "güğüm" (copper vessel) using the technique invented by the Turks, the drink became known as Turkish Coffee.
The Turkish public became acquainted with coffee through the establishment of coffeehouses; the first coffeehouse opened in the district of Tahtakale and others rapidly cropped up all over the city. Coffeehouses and coffee culture soon became an integral part of Istanbul social culture; people came here throughout the day to read books and beautiful texts, play chess and backgammon and discuss poetry and literature.
As coffee became a staple in palace cuisine as well as in private homes, its consumption increased dramatically. The raw beans were roasted in pans and then ground in mortars. The coffee was then brewed in cezves and served with great care to esteemed friends.
Thanks to the efforts of merchants and travellers who passed through Istanbul, and even Ottoman ambassadors, Turkish Coffee's renown soon spread to Europe and ultimately to the whole world.
CHARACTERISTICS
Turkish Coffee… Is the world's oldest coffee brewing method.
Consists of foam, coffee and grounds.
Remains on the palate longer than all other types of coffee thanks to its soft and velvety foam.
Remains hot for a long time thanks to its delicious foam, which keeps its form for several minutes after the coffee is poured.
Cools much more slowly than other varieties of coffee as it is served in thin cups, thus prolonging the drinking pleasure.
Has an unforgettable flavour thanks to its thick, syrupy consistency that stimulates the taste buds.
Is thicker, softer and more aromatic than other types of coffee.
Is easily discernible from other types of coffee due to its unique aroma and foam.
Is the only coffee that can be boiled.
Is the only coffee that can be used to predict the future. Cafedomancy: The use of coffee grounds to cast fortunes.
Is unique in that its grounds are left in the cup: the coffee is not filtered or strained because the grounds settle at the bottom of the cup.
Does not have to be sweetened after it has been poured as the sugar is added during preparation.
THE TURKS AND
TURKISH COFFEE
Drinking coffee is a unique pleasure for Turks.
A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: "A single cup of coffee can create a friendship that lasts for 40 years". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, "kahvaltı", which translates as "before coffee", and is derived from the words "kahve" (coffee) and "altı" (before).
Serving a cup of Turkish Coffee is also a way of sealing a friendship. The preparation and care taken by a host in serving Turkish Coffee to his guests is an important aspect of hospitality. In Turkey, it is traditional for a prospective bride to serve coffee to her suitor and his family when they come to ask for her hand in marriage. Accepting a cup of coffee is a source of pride to the person who offers it. This is illustrated in the Turkish expressions "his coffee can be drunk" and "I would drink a cup of your coffee".
Nothing compares to long, friendly conversation over a cup of frothy Turkish Coffee, followed by having your fortune told.